ENGLISH BREAKFAST WITH TEMPEH RASHERS
Difficulty rating: For rookies Serves: 2 people
Salty, indulgent and crispy, just like the real thing, our rashers are the perfect meat-free addition to a full English.
Need we say more?
Recipe by Better Nature
Ingredients
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1 pack of our Tempeh Rashers
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5 teaspoons olive oil
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3 tomatoes
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1 avocado
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100g chestnut mushrooms
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4 slices of sourdough bread
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415g can of baked beans
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4 potato waffles (or hash browns)
Instructions
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Put the potato waffles in the oven for about 20 minutes (follow the instructions on the pack)
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Slice the tomatoes, mushrooms and avocado to your liking
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Fry or bake the tomatoes and mushrooms. We usually fry both in a teaspoon of olive oil each, over medium-high heat for around 5 minutes, until slightly browned.
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Heat 3 teaspoons of olive oil in a large pan over medium-high heat. Add the tempeh rashers and cook for 5 minutes on either side until browned.
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Heat the baked beans in a saucepan for 5 minutes (follow the instructions on the can).
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Toast the sourdough bread
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Serve up and enjoy!
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