I’m not a big fan of breakfast foods, but J is big on breakfast. Especially English breakfast (because he’s English). Eggs, sausage, bacon… I don’t eat any of those things, but that shouldn’t stop me from having an English breakfast too. J put together this vegan breakfast for me and I thought it was great!

He threw together some Yves vegan sausages, a grilled half tomato, Amy’s vegetarian beans, a few cups of sliced button mushrooms fried, and some toast topped with nutritional yeast. I thought all of it was great, and it would be easy to do again.

Heat the vegetarian beans over medium heat in a small pot. Once heated through turn off heat and set aside.

Heat a sturdy pan over medium heat and add vegetable oil. When the oil is hot enough (becomes runny) place the face of a half tomato down in the pan and let grill for several minutes. Salt and pepper to taste before flipping the tomato to grill the backside. Move the tomato into the “waiting room”, which is a warm pan in the oven heated to 350°F.

After transferring the tomato to the waiting room, throw the sliced mushrooms into the same pan you used for the tomato. Add oil if needed and toss so they are cooked through evenly. Once the mushrooms are cooked transfer them to the waiting room with the tomato.

Once the mushrooms are in the waiting room, add the veggie sausages to the same pan and heat evenly until lightly browned. While the sausages cook, heat up a batch of toast. If you want an egg with your breakfast you would transfer the sausages to the waiting room as well then use that same pan to do the egg, but no egg for me so I was ready to go. Transfer the tomato, mushrooms, and sausage from the oven tray, the beans from the small pot, and the toast all to a single plate and serve with tea (orange pekoe and soy milk and sugar). YUMMM.