English Breakfast With Tempeh Rashers
Salty, indulgent and crispy, just like the real thing, our tempeh rashers are the perfect meat-free addition to a full English. Need we say more?
Recipe by Better Nature
25 min
Serves:
2
ingredients
- 1 pack of our Tempeh Rashers
- 5 teaspoons olive oil
- 3 tomatoes
- 1 avocado
- 100g chestnut mushrooms
- 4 slices of sourdough bread
- 415g can of baked beans
- 4 potato waffles (or hash browns)
instructions
- Put the potato waffles in the oven for about 20 minutes (follow the instructions on the pack).
- Slice the tomatoes, mushrooms and avocado to your liking.
- Fry or bake the tomatoes and mushrooms. We usually fry both in a teaspoon of olive oil each, over medium-high heat for around 5 minutes, until slightly browned.
- Heat 3 teaspoons of olive oil in a large pan over medium-high heat.
- Add the tempeh rashers and cook for 5 minutes on either side until browned.
- Heat the baked beans in a saucepan for 5 minutes (follow the instructions on the can).
- Toast the sourdough bread.
- Serve up all the components and enjoy!
instructions
- Put the potato waffles in the oven for about 20 minutes (follow the instructions on the pack).
- Slice the tomatoes, mushrooms and avocado to your liking.
- Fry or bake the tomatoes and mushrooms. We usually fry both in a teaspoon of olive oil each, over medium-high heat for around 5 minutes, until slightly browned.
- Heat 3 teaspoons of olive oil in a large pan over medium-high heat.
- Add the tempeh rashers and cook for 5 minutes on either side until browned.
- Heat the baked beans in a saucepan for 5 minutes (follow the instructions on the can).
- Toast the sourdough bread.
- Serve up all the components and enjoy!
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