Vegan Big Breakfast Bake Bosh TV

Big Breakfast Bake

  • Simple
  • 0:40 m
  • 16 ingredients

Get yourself some veggie sausages because this one easy breakfast recipe. We prep some of our famous tofu scramble, then layer on sausages, mushrooms, cherry tomatoes, beans and even a naughty bit of dairy-free cheese. Dip this into some brown sauce or tomato ketchup and voilà. Instant hangover cure. Serve with the strongest coffee known to human and you'll be right as rain in no time. This is a delicious and exciting breakfast idea despite it being a really quick vegan breakfast recipe.

Serves: 8

Ingredients

For the mushrooms

  • 1 tbsp olive oil
  • 160g mushrooms
  • ½ tsp sea salt

For the tofu scramble

  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp tamari
  • 3 tbsp Nooch
  • 4 spring onions
  • 1 x 300g block of silken tofu
  • chilli flakes
  • 1 tsp turmeric
  • Salt & pepper to taste

For the traybake

  • 8 tortilla wraps
  • 8 plant-based sausages cooked
  • 3 hash browns
  • ½ can of baked beans
  • ½ drained
  • 75g plant-based cheese - optional
  • Salt & pepper to taste
  • lemon juice - squeeze of
  • black pepper

Before you start

Preheat oven to 180℃ | 2 x frying pans (one medium, one small) | 2 x baking trays | Baking paper

Step 1

Make the mushrooms

  • Add them to a frying pan with the oil and cook on a medium heat for 2-4 minutes until the mushrooms are cooked and slightly brown
  • Season well with salt and pepper

Ingredients

  • 1 tbsp olive oil
  • 160g mushrooms
  • ½ tsp sea salt
  • lemon juice - squeeze of
  • black pepper

Step 2

To make the tofu scramble

  • Heat the olive oil in a small frying pan and add the spring onions. Fry until soft and browning
  • Add the garlic & turmeric
  • Cook a further minute, then add the tofu
  • Finally add the nutritional yeast, tamari, chilli flakes, and salt and pepper to taste
  • Squeeze in a little lemon juice

Ingredients

  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp tamari
  • 3 tbsp Nooch
  • 4 spring onions
  • 1 x 300g block of silken tofu
  • chilli flakes
  • 1 tsp turmeric
  • Salt & pepper to taste

Step 3

Make the tray bake

  • Cook the sausages and hash browns as per instructions
  • Place 7 tortilla wraps over a baking tray and ensure there are no gaps
  • Layer the veggie sausages and tofu scramble cross the bottom
  • Break up the hash browns and distribute across
  • Layer the mushrooms, baked beans and cherry tomatoes over the bake
  • Finally, sprinkle with the cheese and season
  • Cut the final tortilla in half and place over the middle, then fold the other tortillas until the traybake is fully wrapped
  • Put a sheet of baking paper over the top and another baking tray to help keep in place
  • Bake for 30 minutes or until it starts to go golden brown

Ingredients

  • 8 tortilla wraps
  • 8 plant-based sausages cooked
  • 3 hash browns
  • ½ can of baked beans
  • ½ drained
  • 75g plant-based cheese - optional
  • Salt & pepper to taste

Step 4

Time to serve

  • Remove from the oven and cut into person-sized portions and serve with ketchup and brown sauce
  • Hangover neutralised!