“Delightful Vegan Irish Breakfast: A Mouthwatering Sensory Adventure”
Experience the delightful vegan twist on a traditional Irish breakfast, filled with hearty plant-based delights that captivate your senses and tantalize your taste buds while staying nutritious and healthy. Enjoy this scrumptious sensory adventure with our easy-to-follow recipe, perfect for both beginners and experienced cooks alike.
Allergens
Soy (from tamari), Wheat (from bread)
Ingredients
- 4 Vegan Black Pudding Slices 10 Large Portobello Mushrooms 2 Cups Vegan Irish Cheddar Cheese, shredded 1 Package (6 Count) Vegan Sausages
- Marinade: 1/4 Cup Tamari or Soy Sauce 1 Tbsp Maple Syrup 1 Tbsp Apple Cider Vinegar 2 Cloves Garlic, minced 8 Thick Slice of Wholegrain Bread, toasted 4 Large Tomatoes, sliced 1 Avocado, sliced 2 Cups Vegan Kerrygold Butter, softened Salt and Pepper, to taste
Instructions
- Prepare the vegan black pudding and sausages according to package instructions. In a small bowl, combine marinade ingredients. Brush marinade on portobello mushrooms and let sit for 15 minutes. Heat a grill or grill pan over medium high heat and cook the mushrooms until tender, about 3 4 minutes per side. Remove from heat. Assemble the breakfast: Place two toasted slices of bread on each plate. Top with a slice of vegan black pudding, one marinated and grilled portobello mushroom, vegan sausage, tomato slices, avocado, and a generous dollop of softened vegan butter. Season with salt and pepper to taste.
Chef’s Insight
The combination of flavors and textures in this vegan Irish breakfast makes it a satisfying and wholesome meal.
Notes
Adjust the seasoning and spices to your taste preference.