English Breakfast

Name: English Breakfast
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 1 medium tomato (halved); 0.5 avocado (sliced); 0 Olive oil; 0 A slice of toasted sourdough; 1 can baked beans (230g); 1 tsp brown sugar; 0.75 tsp yellow mustard; 0.5 tbsp ketchup; 1 packet Angie's Organic Soybean Tempeh (200g - roughly chopped); 1 tbsp nutritional yeast; 1 tbsp turmeric; 0.5 tsp salt; 0.25 black pepper; 125 g Swiss brown mushrooms (quartered); 0.5 tsp salt; 0 A few cracks of black pepper; 1 tsp balsamic vinegar; 0.5 packet Angie's Organic Soybean & Adzuki Blended Tempeh (200g - thinly sliced); 0.25 cup soy sauce; 0.25 cup water; 1 tsp liquid smoke; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 2 tbsp nutritional yeast; 0 Olive oil

August 2, 2022 Marketing Angie's Tempeh

[[ recipeID=recipe-9l3eci2vg, title=English Breakfast ]]

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English Breakfast

It's time to get feasting in the morning!🍴Our English Breakfast recipe features a lot of goodies, including tempeh scrambled eggs and tempeh bacon! 🍳🥓 Serve with tea for a full English Breakfast experience 🫖 This is truly the best way to start your day!

Servings: 4

Keywords: Vegan, Vegetarian

Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins

Ingredients

Instructions

Ingredients

1 medium tomato (halved)
½ avocado (sliced)
Olive oil
A slice of toasted sourdough

for baked beans

1 can baked beans (230g)
1 tsp brown sugar
¾ tsp yellow mustard
½ tbsp ketchup

for scrambled tempeh

1 packet Angie's Organic Soybean Tempeh (200g - roughly chopped)
1 tbsp nutritional yeast
1 tbsp turmeric
½ tsp salt
¼ black pepper

for sautéed mushrooms

125 g Swiss brown mushrooms (quartered)
½ tsp salt
A few cracks of black pepper
1 tsp balsamic vinegar

for vegan bacon

½ packet Angie's Organic Soybean & Adzuki Blended Tempeh (200g - thinly sliced)
¼ cup soy sauce
¼ cup water
1 tsp liquid smoke
½ tsp smoked paprika
½ tsp garlic powder
2 tbsp nutritional yeast
Olive oil

Instructions

for scrambled tempeh

Heat oil in pan. Once hot, place the chopped tempeh and continue to mince them with spatula.
Stir-fry them for about 3 minutes, then add nutritional yeast, salt, and turmeric.
Mix them up well. Dish up and set aside in a bowl.

for sautéed mushrooms

Heat pan with 1 tbsp of oil. When pan is hot, add mushrooms and season with salt and pepper. Quickly toss to coat mushrooms with the oil and then spread them into a single layer.
Cook for 4 minutes without stirring. Stir once, trying to flip to brown both sides; cook for another 2 minutes without stirring.
Turn off heat and stir in the balsamic vinegar.

for grilled tomato

Turn heat to medium high temperature. Lightly oil the surface of the pan.
Lay tomato on the pan and allow to cook for about 3 minutes, or until it has a slight charred surface. Flip over and cook it for another minute.
Tip: The longer you leave it on the pan. The softer/mushier the tomato gets. Grill to your preferred texture.
Dish it up and set aside.

for vegan bacon

Combine soy sauce, liquid smoke, water, smoked paprika, garlic powder and nutritional yeast in a bowl.
Put in the sliced tempeh and let it marinate for 10 minutes.
Heat pan with oil. Leave one slice of tempeh and let the marinade drip off before placing the slices onto the pan. Panfry both sides of the tempeh until crispy. Remove from pan and set aside to drain.

for baked beans

Preheat oven at 200°C.
Pour the baked beans into a small ramekin. Mix the beans, brown sugar, ketchup and mustard.
Put the ramekin into the oven and let it bake until it is bubbling around the edges and hot in the centre, about 10 minutes. Serve warm.

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