Vegan fry-up

Name: Vegan fry-up
Yield: Serves 4
Cuisine: British recipes
Ingredients: 200g mixed small peppers; Oil for drizzling and frying; 200g large oyster mushrooms; 200g baby leaf spinach; For the tamarind tomatoes; 2 shallots, roughly chopped; 40g fresh ginger, grated; 1 red chilli, deseeded and finely chopped; 2 tbsp tamarind paste (from large supermarkets); 400g tin chopped tomatoes; 1 tbsp palm sugar; For the avocado and bean mash; 1 ripe avocado, roughly chopped; 400g tin butter beans, drained & rinsed; Juice 1 lemon; ½ garlic clove, crushed; 1 tsp sumac (from large supermarkets)

Published: 5 Apr 18
Updated: 18 Mar 24

Test kitchen approved

You don’t need meat to make a knockout brunch dish. We’ve made this vegan breakfast extra special with tangy tamarind tomatoes and a creamy avocado and bean mash.

Serves 4
Hands-on time 40 min

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Ingredients

200g mixed small peppers
 Oil for drizzling and frying
 200g large oyster  mushrooms
200g baby leaf spinach

For the tamarind tomatoes

 2 shallots, roughly chopped
40g fresh ginger, grated
 1 red chilli, deseeded and finely chopped
2 tbsp tamarind paste (from large supermarkets)
400g tin chopped tomatoes
1 tbsp palm sugar

For the avocado and bean mash

 1 ripe avocado, roughly chopped
400g tin butter beans, drained & rinsed
Juice 1 lemon
 ½ garlic clove, crushed
1 tsp sumac (from large supermarkets)

Method

Heat the oven to 200°C/180°C fan/gas 6. Put the peppers on a roasting tray and drizzle with a little oil. Roast for 25-30 minutes until soft and starting to blister.
For the tamarind ketchup, heat more oil in a medium saucepan. Add the shallots and fry for 5 minutes, then add the ginger, chilli and tamarind paste. Fry for 2-3 minutes, then add the chopped tomatoes and sugar. Simmer for 20 minutes until thick, then season to taste.
Meanwhile, mash the avocado and butter beans in a medium mixing bowl. Add the lemon juice, garlic and sumac and season to taste. Set aside.
Heat another glug of oil in a frying pan and add the mushrooms, then fry over  a medium-high heat for 5-8 minutes until soft and starting to caramelise. Push the mushrooms to one side of the pan, then add the spinach and stir-fry until wilted.
Serve the avocado mash, peppers, mushrooms and spinach with a generous dollop of tamarind ketchup and toast on the side, if you like.

Recipe from March 2018 Issue

Nutrition

Nutrition: per serving

Calories: 279kcals
Fat: 16.9g  (2.3g saturated)
Protein: 8.9g
Carbohydrates: 18.6g (9.6g sugars)
Fibre: 8.7g
Salt: 0.1g

delicious. tips

If you’re not vegan you can add your favourite eggs or grilled halloumi to the plate.
Make the tamarind ketchup up to 2 weeks in advance. Keep in a sealed container in a cool place.

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Vegan fry-up

Ingredients

Method

Nutrition

delicious. tips

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