Palm Sunday (Square English Breakfast)
It is wise to start a busy day with a square meal. All the more reason to do so at the beginning of a trying week. Here is a Vegan solution to the problem of the traditional English breakfast. The Faux Egg is additionally food for thought because, at this time more than any other, we think about the destruction of life before it has even begun to reach its potential.
Serves 2. Can be multiplied.
(Surplus ingredients can be used
for other meals.)
Preparation Time
About ½ hour
Cooking Time
35 to 40 minutes
Ingredients
For the Toast – Breakfast Loaf
- About 450g Wholemeal Bread Flour
- 1 tablespoon of Oatmeal
- 3 teaspoons of Ground Linseed
- 1 teaspoon Bicarbonate of Soda
- 2 teaspoons Cream of Tartar
- Savoury Seasoning (optional – to taste)
- 1 tablespoon Olive Oil
- About ½ litre of Soya Milk (diluted with water to economise)
For the Beany Tomato Sauce
- 1/2 tin of organic haricot beans
- Vegan bouillon Stock
- About 200g Tomato Passata or Juice
- 1 cored and sliced Dessert Apple
- 1 small peeled and chopped onion
- 1 tablespoon Sunflower Oil
- 2 teaspoons Cornflour, and a little water
- About 80g of your favourite Textured Soya Protein Sausage Mix
- 1 tablespoon Rapeseed Oil
- 1 tablespoon Ground Linseed
- Water
- Sprinkling of Flour to coat (such as soya flour)
- Pure Vegetable Fat (sufficient to fry)
- About 400g block of Organic Japanese-style Tofu
- Tin of halved peaches in fruit juice
- Large mixing bowl and strong wooden spoon.
- Sieve and table spoon.
- Baking tray and cooling rack
- Vegetable knife and chopping board
- Stainless Steel saucepan with lid, and wooden spoon
- Tin opener
- Cup and teaspoon
- Small Mixing Bowl and spoon
- Plate
- Frying Pan, Spatula and Tongs
- Long, sharp knife for slicing tofu
- Grill and grill pan (with aluminium foil)
For the Vegan Sausages
For the Faux Egg
Cooking equipment
For the Toast
For the Beany Tomato Sauce
For the Vegan Sausages
For the Faux Egg
Method
- (1) Sieve all the dry ingredients into the large mixing bowl and stir well.
- (2) Add the oil, and stir in well. Then gradually add the Soya Milk/Water mix, stirring with the wooden spoon until a dough is formed which holds together without sticking to the sides of the bowl or spoon. Knead it into a firm, shallow, squarish loaf shape.
- (3) Sprinkle some flour onto the baking tray. Place the dough on the tray, and bake in a hot oven (Gas Mark 6, 200C/400F) until it has an evenly browned crust.
- (4) Remove from the oven, and cool on the rack.
- (5) Lightly fry the finely chopped onion in the sunflower oil. Add the chopped apple pieces and fry with the onion, stirring intermittently.
- (6) Take the Vegan Bouillon Stock (hot), and add to the saucepan, covering the onion and apple pieces. Bring to the boil and leave to simmer with the lid on. When the apple is nearly stewed, add the Tomato. Bring to the boil again, then leave to simmer until the apple is completely stewed.
- (7) Mix the cornflour with a little water in the cup, and stir into a smooth paste. Pour into the Saucepan, stirring continuously with the wooden spoon, until the sauce is thickened.
- (8) The sauce can be taken from the heat and reheated when nearly ready to serve.
- (9) When ready to serve, spoon half the tin of haricot beans into the sauce, and heat gently for several minutes. Then remove from the heat.
- (10) Place the Textured Soya Protein Sausage Mix into a small mixing bowl. Add the Ground Linseed and Oil for their added nutrient and binding agent properties. Add sufficient water to bind the mixture until it is malleable enough to mould. .
- (11) Sprinkle the flour on the plate, then divide the Sausage mixture into four equal pieces. Shape into squarish sausage shapes, and roll in the flour until fully dusted. Leave on the plate to stand.
- (12) Heat the vegetable fat in the pan until melted and hot. Place the sausages into the pan, and cook. Carefully turning them onto their uncooked sides until the sausages are crispy and browned. Remove from the pan and keep warm in an oven if they are ready before the other parts of the meal are cooked.
- (13) Prepare a grill pan with a sheet of aluminium foil.
- (14) Cut two slices of Tofu, sufficiently thick not to break (about ½ centimetre). Cut these so that they are as long and wide as possible with the available Tofu chunk.
- (15) Carefully place the slices on the grill pan, and grill until they begin to turn golden. With the help of a spatula, carefully turn each slice over and grill the other side (you may need to place the grill pan on a worksurface to be able to manipulate the slices without breaking them). Remove from the grill and serve.
- (16) (a) Slice the loaf, and lightly grill the pieces on both sides. Arrange neatly on a large breakfast plate. (b) Add two sausages to each plate close to the toast. (c) Place one tofu slice on each plate, then take two peach halves from their tin and put one (rounded side up) in the centre of each piece of Tofu. (d) Neatly spoon the Beany Tomato Sauce onto the plate in a space left between the sausages, faux egg and toast. (d) Serve on a table with extra toast, soya milk, pot of tea, and fruit juice.
For the Toast
For the Beany Tomato Sauce
For the Vegan Sausages
For the Faux Eggs
Serving the Breakfast
A very good morning to you.
And all the best for the week ahead.