sunday brunch
%20Traditional%20English%20breakfast%20%23vegan)
This is a traditional English breakfast, minus the heart attack and nastiness on all levels! I grew up eating this, but the nasty version, and I'm so happy to have this kind version now! I started making it this healthier way the moment Christopher and I went veg, and have never looked back! It's so delicious, and very easy to get in England too. Just ask for side dishes of the ingredients; beans, tomatoes, mushrooms, toast, and maybe even avocado if you're lucky!
This breakfast is so delicious, and is perfect to make for a Sunday brunch. My husband loves it so much, we served it at our post-wedding brunch!
SERVES 2
Ingredients:
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1 tomato
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Fine sea salt and freshly ground black pepper to taste
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Earth Balance butter
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8 button mushrooms, halved
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1/2 bunch kale or spinach
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1 can vegetarian Heinz baked beans (the most authentic, but they contain sugar) or a healthier brand
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4 slices French baguette (i like sourdough)
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2 slices vegan cheddar cheese (optional)
Instructions:
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Preheat your boiler.
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Cut the tomato in half.
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Sprinkle the cut surfaces with a pinch of salt and a pinch of pepper, then top with a small amount of butter.
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Arrange the tomato halves on a baking sheet, cut sides up, and slide under the broiler for 3 to 6 minutes or until bubbly.
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Remove the tomato halves from the broiler, but leave the broiler on.
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Melt 1 tbsp butter in a skillet over medium heat.
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Add the mushrooms, and saute for 4 to 5 minutes or until cooked through, but still firm.
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Sprinkle with salt and pepper.
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Heat water in a steamer to boiling, then steam the greens just until tender (4 minutes for kale, 2 minutes for spinach)
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While the greens cook, heat the beans in a saucepan.
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Arrange the bread slices on a baking sheet, and place the baking sheet under the broiler for 1 minute.
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Flip the bread slices, top 2 with a slice of cheese, and return to the broiler until the bread is golden and the cheese melts.
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Butter the other 2 pieces of toast, if you like.
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You should be sort of dancing between all of these steps, as you want to keep everything warm and have it all ready at the same time.
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Place 2 pieces of toast on each of 2 serving plates and top 1 slice with a few mushrooms, some kale or spinach, and a tomato half.
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Ladle the baked beans on top of the toast.
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Eat it all together.
36 comments
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I made this for Sunday morning brunch with my boyfriend this weekend and we were both so impressed with the flavour combinations, and loved finding a way to include kale into breakfast! Happiness!
The only modification I made, is to make the baked beans from scratch (I made them for dinner the night before, we had them with salad and toasted homemade multigrain bread). I thought that I would provide the recipe for the beans as it is easy and a go-to cozy favourite throughout the winter months.
Vegan baked beans
(adapted [made vegan] from the Thompson’s old fashioned baked beans recipe)
2 cups dried white pea beans, soaked overnight, and boiled for about 30 minutes – just before the start to get soft
½ cup ketchup
2 tsp mustard
1 large onion, minced
1 tbsp brown sugar
2 tsp apple cider vinegar
¼ cup molasses
2 tsp salt
3 tbsp vegan margarine (earth balance)
4 cups of water + more as cooking, if needed
Fresh ground black pepper to taste
While the beans are boiling, combine the above ingredients (minus the water and beans) in a large bowl. When the beans are done, drain them and then add them to the mixture, stirring to coat (this mixture can be kept like this in the refrigerator for 3-4 days before being cooked). Add the mixture to a crock pot or large casserole dish. And cover with water (approximately 4 cups, more if needed).
Cook at high heat (crock pot), or 300F (in the oven) – Cook for 5-7 hours, stirring every 30-45 minutes, working the caramelized bits off the side of the crock pot/casserole dish back into the mixture as you go (this step is key to the beans developing the brown sauce we are used to seeing in the canned versions). Keep the beans covered with water as they cook, except for the last hour or so when they should begin to thicken up.
Enjoy :)-
Thanks for the recipe! I was looking for a healthier version to make myself. I will try this tomorrow !
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I tried this the other day, and it was delicious!I didn't have any mushrooms on hand, so instead I used sliced zucchini and thinly sliced carrot.It was a nice fancy alternative to morning toast.
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Hi,
I loked at the Extra website and I have alicia's book, but could not find the recipe for the vegan loaf featured on extra? could someone post it? it looked fabulous! -
I just made this for my family and they LOVED it. I added some fingerling potatoes, roasted with onions, garlic and shallots. Yum!! -
This is a great recipe! Finally tried this brunch today! Messy, but delicious. My husband and I are new to being vegan, and I am still awaiting delivery of my copy of The Kind Diet (I expect it today actually), so having these recipes really helps. My husband was sceptical, but he is now seeing how delicious and varied being vegan can be and I think we WILL live a kinder life this new year and beyond. Thank you so much, Alicia! -
I made this yesterday morning and it was way too much food for me, but the joy was in the preparation and the presentation was very pretty.
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See, that's what I LOVE about TKD recipes....those potatoes are sooo delicious - the recipe shows 'em off but doesn't overpower those lovely potatoes. Greatness in a tuber, I tell ya! :) The shot of citrus is genious - and without the sugar of OJ, yay! -
here is a link for the recipes on Extra....enjoy!
http://extratv.warnerbros.com/2009/12/alicia_silverstones_kind_diet_recipes.php -
I just have to tell you, there is NOTHING more wonderful and luxurious than a FANTASTIC, bountiful breakfast - what a treat! Thanks so much for this, Alicia, if I haven't toldja before! :D
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I also wanted to make the round loaf that was on the Extra episode but couldn't find it in the book. However, I did make those sweet potatoes yesterday and we LOVED them!
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The EXTRA episode had a few different mealsyou were sharing I cannot find one of them in your cookbook I think it had mushrooms and that is all I can remember it was round?? It looked so good can you tell me what it was?
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I was raised on Heinz baked beans but now I love Amy's organic baked beans (the can says vegetarian, but they are actually vegan).
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This is one of my favorite meals in your book. Super yummy :) I have made it for my boyfriend several times. -
I was raised vegetarian and i'm from England, and this sort of meal is my total favorite. Though i do sometimes add some sort of veggie sausage alternative as well. And i'm guessing any time of mushroom would suffice like those flat mushy ones. My absolute fave meal:.D -
Kate, I used to work at a retreat center that served vegetarian food, and we sometimes used almond cheese. I can't say I remember being really wowed by the taste, but it's an option! :) -
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Sorry to be off topic but I have a question about the green beans, do you drain the remaining shoyu water when cooking the seaweed is done before adding to the greenbean, onion mixture, as I did have a little...Thanks for reponding
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I remember discovering beans on toast when I was studying abroad in England. There's nothing quite like some good ol' heinz beans! The breakfast presentation looks lovely.
Happy New Year! -
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This meal looks amazing and my husband and I can not wait to make it. However, is that a bowl of potatoes on the table? They not listed in the ingredients list and just wondering if I am going crazy. :) -
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