English Breakfast with Tempeh Rashers
Now, this is how you eat breakfast without compromise! Indulgent and crispy, Better Nature's protein-packed rashers are the perfect meat-free addition to a full English.
Serves 2
Ingredients
- 4 potato waffles (or hash browns)
- 5 tsp olive oil
- 3 tomatoes, finely sliced
- 100g (3.5 oz) chestnut mushrooms, finely sliced
- 1 clove of garlic, crushed
- 1 pack Better Nature Organic Tempeh Rashers (120g)
- 1 avocado, prepared to your liking
- 4 slices sourdough bread
- 415g (14.5 oz) can baked beans
Method
- Preheat the oven to 180°C/350°F/Gas 4.
- Place the potato waffles or hash browns in the oven for about 20 minutes (following the instructions on the pack).
- Heat a teaspoon of olive oil in a pan over medium-high heat. Add in the sliced tomatoes for around 5 minutes, until lightly browned.
- Heat a teaspoon of olive oil in a pan over medium-high heat. Add in the sliced mushrooms and crushed garlic for around 5 minutes, until lightly browned.
- Heat 3 teaspoons of olive oil in a large frying 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 (following the instructions on the can).
- Toast the sourdough bread to your liking, then top with the sliced avocado.
- Serve up and enjoy!
Recipe by Better Nature, betternaturefoods.co
