Vegan fry-up
- Published: 5 Apr 18
- Updated: 12 Mar 25
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.
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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)
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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.
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- Recipe from March 2018 Issue
Nutrition
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
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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