Vegan Irish Breakfast Platter – A Sensory Feast for Your Mornings

Allergens

None, if using vegan alternatives for all ingredients.

Ingredients

• 1. 6 Vegan Sausages (link sausages or patties) 2. 6 Vegan Black Pudding Rounds (or substitute with another vegan option) 3. 8 Grilled Mushrooms, sliced (button or cremini mushrooms) 4. 1 large Avocado, peeled and sliced 5. 8 Tomato Slices (Roma tomatoes preferred) 6. 1 Vegan Bacon Alternative (6 strips or 12 pieces) 7. 6 Potato Scones (or use regular scones for non
• vegan option) 8. 1 large Vegan Butter, for spreading 9. 6 Black Pudding Alternative "Tattie Scones" (or use regular scones for non
• vegan option) 10. 1 Large Bread Loaf, sliced (whole wheat or white bread) 11. Salt and Pepper, to taste 12. Fresh Thyme Sprigs, for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or use a silicone mat.
2. Place the vegan sausages and black pudding rounds on the prepared baking sheet, and bake for 18 20 minutes, until browned and cooked through. Set aside.
3. While the sausages and black puddings are baking, grill or pan fry the mushrooms, avocado slices, tomato slices, and vegan bacon until cooked to your preference.
4. Heat a non stick skillet over medium heat. Add the potato scones (or regular scones) and cook for 2 3 minutes per side, until browned and warmed through.
5. Lightly butter the slices of bread.
6. Arrange all ingredients in the desired order on a large platter or individual plates. Season with salt and pepper, if desired. Garnish with fresh thyme sprigs, if using.

Chef’s Insight

The key to a perfect vegan Irish breakfast platter is the combination of flavors, textures, and aromas that transport you straight to Ireland. Don't be afraid to experiment with different vegan alternatives to find your perfect balance.

Notes

This recipe is suitable for vegans and can be adjusted to accommodate other dietary restrictions by making appropriate ingredient substitutions.