A Proper Vegan Full English Breakfast

If making the seitan sausages using the linked recipe. Prepare and steam them in the oven until they are cooked.

Heat a tablespoon of vegetable oil in a large frying pan and cook your sausages for 4 minutes, turning halfway through so that they receive and even colouring.

Preheat your oven to 180c (fan-oven).

Slice the 800g of potatoes into 1cm thick circles leaving skins on. Par boil for 2 minutes in heavily salted water until fork soft.

Drain the potatoes and pour in the 3 tablespoons of vegetable oil into the saucepan and stir to evenly cover the potatoes. Tip the potatoes onto a large baking tray, being sure not to crowd the tray. Season with a little salt and cracked black pepper and place into the oven. Cook for 35-40 minutes until golden and crispy.

Place the 2 tablespoons of tomato paste, 80ml of tomato ketchup, 2 tablespoons of brown sugar, 4 cloves of crushed garlic and 400ml of vegetable stock into a small saucepan. Bring to a simmer and cook for 5 minutes until the sauce begins to thicken.

Pour in the 3 cans of drained haricot beans and cook for a further 10 minutes until the beans are lovely and soft.

Remove the pan from the heat and tip in the 1 tablespoon of corn flour slurry. Mix the slurry into the beans until the sauce thickens. Season to taste and keep warm until needed.

Preheat your oven to 180c (fan oven).

Place the 300g of cherry tomatoes into a small oven tray and cover with the 1 tablespoon of sunflower oil, 1 tablespoon of balsamic vinegar and a pinch of salt.

Place the tomatoes into the oven for 10 - 15 minutes or until they soften and the skins begin to blacken.

Remove and cover with foil until needed.

Make the bacon glaze by mixing together the 2 tablespoons soy sauce, 1 tablespoon maple syrup, 1 teaspoon of liquid smoke, 1 teaspoon of smoked paprika and 1 teaspoon of garlic powder in a small bowl.

Heat the 1 tablespoon of sunflower oil in a large frying pan over a medium-high heat. Toss in the tempeh and fry each side of the slices for around 2 minutes, or until they begin to take a little colour.

Pour in the glaze, coating all of the pieces well. Reduce the glaze until the the tempeh pieces are sticky and dark brown. Remove from the heat and place the tempeh bacon onto a wire rack.

Take the 400g of tofu and place into a small saucepan. Use a fork to scramble the tofu until it resembles a rough crumb.

Tip in the 1/2 teaspoon of turmeric, 1 teaspoon of garlic powder, 1 tablespoon of miso paste and 1 tablespoon of sunflower oil. Mix well with the tofu until it has an even colour.

Heat the saucepan over a medium-high heat, stirring the tofu often. After frying for about 2 - 4 minutes the tofu should be nice an soft. Season with a little salt and cracked black pepper to taste.

The tofu can be kept warm in the pan until needed.

Heat a large saucepan over a high heat. Toss in the 500g of chopped mushrooms, 150ml of water and 2 tablespoons of soy sauce. Cover the pan and bring the water to the boil.

Once vigorously boiling, uncover and cook until the liquid has completely reduced and the mushrooms are a lovely dark colour.