Vegan fry-up

Name: Vegan fry-up
Yield: Serves 4
Cuisine: British recipes
Ingredients: 200g mixed small peppers; Oil for drizzling and frying; 200g large oyster mushrooms; 200g baby leaf spinach; For the tamarind tomatoes; 2 shallots, roughly chopped; 40g fresh ginger, grated; 1 red chilli, deseeded and finely chopped; 2 tbsp tamarind paste (from large supermarkets); 400g tin chopped tomatoes; 1 tbsp palm sugar; For the avocado and bean mash; 1 ripe avocado, roughly chopped; 400g tin butter beans, drained & rinsed; Juice 1 lemon; ½ garlic clove, crushed; 1 tsp sumac (from large supermarkets)

Easy
March 2018

Easy
March 2018

Serves 4
Hands-on time 40 min

You don’t need meat to make a knockout brunch dish. We’ve made this vegan breakfast extra special with tangy tamarind tomatoes and a creamy avocado and bean mash.

Vegan
Vegetarian

Nutrition: per serving

Calories: 279kcals
Fat: 16.9g  (2.3g saturated)
Protein: 8.9g
Carbohydrates: 18.6g (9.6g sugars)
Fibre: 8.7g
Salt: 0.1g

Nutrition: per serving

Calories: 279kcals
Fat: 16.9g  (2.3g saturated)
Protein: 8.9g
Carbohydrates: 18.6g (9.6g sugars)
Fibre: 8.7g
Salt: 0.1g

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Ingredients

200g mixed small peppers
 Oil for drizzling and frying
 200g large oyster  mushrooms
200g baby leaf spinach

For the tamarind tomatoes

 2 shallots, roughly chopped
40g fresh ginger, grated
 1 red chilli, deseeded and finely chopped
2 tbsp tamarind paste (from large supermarkets)
400g tin chopped tomatoes
1 tbsp palm sugar

For the avocado and bean mash

 1 ripe avocado, roughly chopped
400g tin butter beans, drained & rinsed
Juice 1 lemon
 ½ garlic clove, crushed
1 tsp sumac (from large supermarkets)

200g mixed small peppers
 Oil for drizzling and frying
 200g large oyster  mushrooms
200g baby leaf spinach

For the tamarind tomatoes

 2 shallots, roughly chopped
40g fresh ginger, grated
 1 red chilli, deseeded and finely chopped
2 tbsp tamarind paste (from large supermarkets)
400g tin chopped tomatoes
1 tbsp palm sugar

For the avocado and bean mash

 1 ripe avocado, roughly chopped
400g tin butter beans, drained & rinsed
Juice 1 lemon
 ½ garlic clove, crushed
1 tsp sumac (from large supermarkets)

Method

Heat the oven to 200°C/180°C fan/gas 6. Put the peppers on a roasting tray and drizzle with a little oil. Roast for 25-30 minutes until soft and starting to blister.
For the tamarind ketchup, heat more oil in a medium saucepan. Add the shallots and fry for 5 minutes, then add the ginger, chilli and tamarind paste. Fry for 2-3 minutes, then add the chopped tomatoes and sugar. Simmer for 20 minutes until thick, then season to taste.
Meanwhile, mash the avocado and butter beans in a medium mixing bowl. Add the lemon juice, garlic and sumac and season to taste. Set aside.
Heat another glug of oil in a frying pan and add the mushrooms, then fry over  a medium-high heat for 5-8 minutes until soft and starting to caramelise. Push the mushrooms to one side of the pan, then add the spinach and stir-fry until wilted.
Serve the avocado mash, peppers, mushrooms and spinach with a generous dollop of tamarind ketchup and toast on the side, if you like.

Method

Heat the oven to 200°C/180°C fan/gas 6. Put the peppers on a roasting tray and drizzle with a little oil. Roast for 25-30 minutes until soft and starting to blister.
For the tamarind ketchup, heat more oil in a medium saucepan. Add the shallots and fry for 5 minutes, then add the ginger, chilli and tamarind paste. Fry for 2-3 minutes, then add the chopped tomatoes and sugar. Simmer for 20 minutes until thick, then season to taste.
Meanwhile, mash the avocado and butter beans in a medium mixing bowl. Add the lemon juice, garlic and sumac and season to taste. Set aside.
Heat another glug of oil in a frying pan and add the mushrooms, then fry over  a medium-high heat for 5-8 minutes until soft and starting to caramelise. Push the mushrooms to one side of the pan, then add the spinach and stir-fry until wilted.
Serve the avocado mash, peppers, mushrooms and spinach with a generous dollop of tamarind ketchup and toast on the side, if you like.

delicious. tips

If you’re not vegan you can add your favourite eggs or grilled halloumi to the plate.
Make the tamarind ketchup up to 2 weeks in advance. Keep in a sealed container in a cool place.

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