This is an ideal breakfast dish for the weekends or days when you want something more filling than oats. You can use different tofu flavours like smoked tofu or nut tofus or even a softer tofu but I used plain, hard tofu here as it crumbles well and takes on the flavour of the onions and peppers well.
Serves 2 with toast and fried mushrooms
Half a block of hard tofu crumbled
Half a red pepper thinly sliced
Half a large onion very thinly sliced
A quarter clove of garlic crushed
A sprinkle of dried oregano or marjoram
A tablespoon of olive oil
Salt and black pepper to taste
Heat the oil gently in a frying pan and add the onions, peppers and garlic. Sweat down for about 5 minutes then add the crumbled tofu, herbs and seasoning. Meanwhile make the toast and fry the mushrooms in a separate pan. Cook the scramble until the vegetables are soft. Spread the toast thinly with non-dairy spread or hummus and serve with the tofu scramble and mushrooms.
Us Brits love our baked beans. I have not made these for about 8 years and I was surprised how delicious they were. I was lucky to have a jar of molasses in the cupboard from my vegan Christmas pudding. It gives a great flavour but toucan use honey, of you eat it, or syrup or brown sugar. I made the beans the night before and when I got home from work I only had to heat and eat. It helps if you use a good fresh, crusty loaf for the toast. Leave the mushrooms whole if you want them really juicy and buy the biggest ones you can find.
I used dried, haricot beans but you can use any tinned, white beans too.
Preparation time 10 minutes
Cooking time 1 hour if you use precooked beans
A 250g tin of white beans or 150g of dried beans precooked and cooked till soft
2 medium tomatoes
A tablespoon of tomato purée
A tablespoon of molasses
A clove of garlic
Two teaspoons of oregano
A medium onion finely chopped
A teaspoon of grain mustard
Half a teaspoon of nutmeg
Olive oil for frying
4 thick slices of seeded bread
10 medium mushrooms left whole
Salt and pepper
Heat the oil and add the onions. Fry until soft. Blitz the garlic and tomatoes in a blender until liquid. Add the tomato mixture, beans and all of the other ingredients to the onions. Bring to the boil and simmer for about and hour until rich and thick. Season to taste.
In the meantime, heat more oil in a large frying pan and add the mushrooms. Turn the best down and put a lid on the pan. Cook for about five minutes until the mushrooms are soft and juicy. Season to taste.
Toast the bread and spread with vegan spread. Spoon the beans on the toast and serve with the mushrooms.
I did not want to cook an elaborate meal just for one. I had some lovely, firm chestnut mushrooms which I bought in the bio-supermarket and a leek left over from the risotto recipe. Both really lend themselves to a creamy sauce. You can buy soya cream in many supermarkets in the UK and in bio-supermarkets in Germany. It is worth keeping a small carton in the cupboard as it can be used in many dishes and served with fruit as a dessert.
Total time 15 minutes
Half a large leek thinly sliced
Two handfuls of chestnut mushroom thickly sliced
A tablespoon of soya cream
Olive oil for sautéing
A large pinch of curry powder
Half a clove of garlic
Salt and pepper to taste
A large sliced of multigrain bread toasted
Chopped fresh parsley to finish
Gently heat the oil in a shallow pan and sweat the leeks until they are becoming soft. Add the mushrooms, garlic and curry powder and cook for about 7-8 minutes, stirring occasionally. When the vegetables are cooked, pour in the cream and stir through so that all of the veg are covered. In the meantime prepare the toast. Serve the mushrooms and leeks on top of the toast and garnish with parsley.
This week I am trying to focus on quick, easy recipes that anyone can make and enjoy in 10-15 minutes as I am back at work and still eating alone. Vegans get hungry easily and a good breakfast is essential. I often eat hummus or avocado on toast in the morning. I got the idea of avocado on toast as a breakfast dish in Chiang Mai, Thailand where there are some great veggie cafés. Served with a banana and coconut smoothie it provided a great start to the day.
I have used tahina for extra flavour and protein here but pesto also works well as a layer under the avocado. It is also delicious topped with slices of tomato or sprinkled with sesame seeds or linseeds or indeed chopped walnuts.
Total preparation time 5-7 minutes
2 slices of rye or wholewheat toast
Half an avocado
A squeeze of lemon juice
4 teaspoons of tahina
Chopped fresh basil to garnish
Salt and pepper to taste
Spread the toast with the tahina. Mash the avocado with a fork and add the lemon juice and season. Spread onto the toast. Garnish with basil leaves.