How to make the perfect vegan full English breakfast

Is there a single meal on the face of the planet more satisfying than a proper Full English Breakfast? We’d wager that there isn’t, but we have one adjustment over the traditional version that makes them healthier, more ethical, and more sustainable, without compromising even a little bit on those bold, savoury flavours – making them 100% plant-based. How do you do that without losing the essence of the dish? Join as as we dissect the perfect Full English Breakfast that really hits the spot.

What is in a full english breakfast and is there a vegan or vegetarian version?

Full English Breakfasts, also known as a ‘fry-up’ or ‘cooked breakfast’, is a hearty meal originating in the UK and known the world over. It has many variations with different foods added or substituted according to personal preference, but the most common components include:

• Bacon rashers
• Sausages
• Eggs
• Black pudding / Blood pudding
• Baked beans
• Tomatoes
• Mushrooms
• Buttered toast
• Tomato sauce / Brown sauce (or both)
• A cup of tea or coffee

Optional additions include hash brown, potatoes, avocado, or English muffin, but your fry-up is limited only by your own creativity!Full English Breakfasts are extremely beloved and regularly consumed by many, so the idea of ditching them if you turn vegan or vegetarian seems daunting, to say the very least…Fortunately though, in this day and age, you don’t have to! Thanks to the rapidly developing specialty vegan food product market, there are replacements for every Full English Breakfast ingredient you can imagine. And, as is often the case, the alternatives provide a few advantages.They’re a healthier option, featuring less salt and saturated fat, and generate about half as much CO2 compared to the meat and dairy-filled kind. We’re also big fans of the fact that no animals are prodded, milked, or killed for it in the process.Ok, ok, making a Full English vegan breakfast has its virtues. But can you capture the true essence of a proper fry-up without the animals?Yeah you can. Here’s how.

Vegan Full English Breakfast ingredients

We know a thing or two about the vegan food product market, and we scoured the UK to find the absolute best plant-based fry-up alternatives and substitutes for your veganised Full English. We based our product choices on user-reviews, nutritional qualities, all-important performance in the pan, and lots and lots of taste-testing. Take a look at our discoveries below:

• THIS Isn’t Bacon Plant-Based Rashers
• Meatless Farm Co Plant-Based Sausages
• Crackd No-egg Egg
• Naturli’ Vegan Butter
• The Bury Black Pudding Co Vegetarian Black Pudding

Ingredients at the ready, it’s time to get the job done.

Recipe instructions

Cooking methods vary based on your personal preference in terms of the taste and texture of the core ingredients, but if you have a frying pan (preferably a massive one), some oil, and perhaps a touch of salt and pepper, you’re good to go.

Step One

The sausages take the longest to cook, so they need to go in first. Drizzle your frying pan with oil and heat for a few minutes so the oil begins to bubble gently. Put your sausages in and roll them around so they’re evenly covered in a thin layer of oil.You can optionally sprinkle a dash of salt and pepper here, but our Meatless Farm Co Plant-Based sausages have a flavourful and distinct seasoning mix that may satisfy all on its own. Intermittently roll the sausages so they cook evenly on all sides and don’t burn.Tomatoes are next, and you’ll need a grill for these.Cut some tomatoes in half and place them under a grill heated to 170 degrees Celcius for around 7 minutes.

Step Two

Next up, we need to get our scrambled egg going. We’re using Crackd, a versatile liquid egg replacement mostly made from water and pea protein. Thanks to the nutritional yeast in Crackd, it’s also loaded with B12 which is a vitamin that has great importance in a vegan diet. In a separate pan, lightly coat with oil and heat for a few minutes. Pour in between 150 and 200 grams of Crackd, and wait. Just as the liquid begins to solidify, scramble it by stirring and folding until it resembles the shape and consistency of normal scrambled egg.You can add black salt, also known as Kala Lamak, as you cook to give it a more pronounced ‘eggy’ flavour. Don’t forget a dash of pepper.

Step Three

It’s time for the vegan bacon. Plant-based bacon alternatives can be hit or miss in terms of flavour and ability to crisp up nicely in the pan, but THIS have knocked it out of the park with their Isn’t Plant-Based Bacon Rashers. They come in small even strips that resemble American-style bacon strips but without the streaks of fat.While the sausages cook, place the plant-based bacon rashers into the pan making sure they are evenly covered in the existing oil in the pan.You can add salt and pepper to taste but as before, this is optional.When the underside of the rashers begins to crisp up and brown, flip them over and wait for this side to crisp to the same level.