Vegetarian English Breakfast: Baked Tomatoes, Beans, English Muffins

The English Breakfast tradition of hearty beans in tomato sauce served with baked tomatoes and toasty bread is so welcome! Every time I’m in England, I am enamored by this delicious food custom. Though it often includes sausage, it’s quite easy to skip out on that animal protein and make the meal completely vegetarian—essentially vegan.

In this 100% plant-based version of a Vegetarian English Breakfast, the breakfast plate is filled with an array of plant foods: toasted English muffins, baked beans in tomato sauce, crispy, seasoned baked tomatoes, and avocado slices. Now those avocados are my own California contribution, and I think they suit the plate quite well. My English friends remind me that the American version of “English Muffins” doesn’t exist in England. But they suit this plate perfectly.

You can also add veggie sausage links to the plate, if you like. Make it gluten-free with a couple of tweaks. This is also a wonderful meal for “breakfast for dinner”. Balanced in protein, carbs, and healthy fats, you can get it on the table in under 15 minutes with only 7 ingredients.

Vegetarian English Breakfast: Baked Tomatoes, Beans, English Muffins

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(7 votes, average: 4.57 out of 5)
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4.6 from 7 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Diet: Vegan

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Description

This hearty plant-based vegetarian English breakfast is based on baked beans, baked tomatoes, English muffins, and avocado slices.

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Ingredients

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Baked Tomatoes:

• 1 medium tomato, sliced in half
• 1 teaspoon breadcrumbs (whole grain, vegan)
• Pinch seasoning salt
• 2 teaspoons chopped fresh parsley
• 1 teaspoon extra virgin olive oil

Accompaniments:

• 1 cup canned vegetarian beans in tomato sauce
• 2 whole grain English Muffins, toasted
• ½ avocado, sliced into 4 slices
• 2 lettuce leaves

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Instructions

1. To prepare Baked Tomatoes: Preheat oven to 400 F. Place halved tomatoes on a baking sheet, cut side up. Sprinkle each half with 1/2 teaspoon bread crumbs, pinch seasoning salt, 1 teaspoon fresh parsley, and 1/2 teaspoon olive oil. Place in oven and bake for about 15 minutes, until browned on top yet still firm.
2. Heat baked beans.
3. Toast English muffins.
4. To assemble, place one baked tomato half on a dinner plate, dish up 1/2 cup heated vegetarian baked beans into a small dish and place on plate, place 2 toasted English muffin halves on the plate, and garnish with 2 avocado slices and a lettuce leaf.

Notes

To make this gluten-free, use gluten-free breadcrumbs, and gluten-free English muffins or toast.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Cuisine: English, American

Nutrition

• Serving Size: 1 serving
• Calories: 422
• Sugar: 20 g
• Sodium: 998 mg
• Fat: 10 g
• Saturated Fat: 1 g
• Carbohydrates: 75 g
• Fiber: 15 g
• Protein: 17 g

For other plant-based breakfast ideas, check out some of my favorites:

Magic Banana Nut Pancakes
Scrambled Turmeric Tofu with Mushrooms and Greens
Berry Quinoa Power Bowl