Vegan Irish Breakfast with Plant-Based Sausages, Mushrooms, Tomatoes, and Toast

Allergens

None (unless you are allergic to mushrooms or something specific in the vegan sausages)

Ingredients

• 1. Plant
• based sausages (2 per serving) 2. Fresh mushrooms (4 large) 3. Cherry tomatoes (8 medium, halved) 4. Bread loaf (2 slices, your choice of bread) 5. Avocado (1 medium, ripe) 6. Olive oil or vegetable oil for frying 7. Salt and pepper to taste 8. Optional: Vegan cheese slices or shreds (to serve on the side)

Instructions

1. Toast the bread slices in a toaster or under a broiler until golden and crispy. Set aside.
2. Heat oil in a frying pan over medium heat. Add the mushrooms and sauté for 4 5 minutes until browned and crispy. Season with salt and pepper. Transfer to a plate and set aside.
3. In the same pan, add more oil if necessary, and sauté the tomatoes for 2 3 minutes until they soften and release their juices. Season with salt and pepper, then transfer to another plate.
4. Pan fry the plant based sausages according to package instructions. Once cooked, slice into bite sized pieces.
5. Peel and pit the avocado, then mash it in a bowl with a fork until creamy. Season with salt and pepper.
6. Assemble your Vegan Irish Breakfast: place the toast on a plate, top with mashed avocado, followed by sautéed mushrooms, sliced sausages, and finally, the sautéed tomatoes. If using vegan cheese, add it as well.
7. Serve immediately and enjoy your delicious Vegan Irish Breakfast!

Chef’s Insight

The key to this recipe is using high-quality plant-based sausages that mimic the texture and flavor of traditional Irish sausages. Don't be afraid to experiment with different bread types and garnishes to make this Vegan Irish Breakfast your own.

Notes

Feel free to add some vegan butter or margarine on the toast for extra flavor and richness. You can also customize this recipe by adding more ingredients such as potatoes, fried eggs, or even a side of baked beans.