Description
Try this hearty and nutritious Vegetarian and Vegan English Breakfast, featuring beans, avocado, tomatoes, mushrooms, and English muffins. Perfect for a satisfying start to your day, full of flavor and plant-based goodness.
Ingredients
Scale
Baked Tomatoes & Mushrooms:
- 1 medium tomato, cut in half horizontally
- 3 ounces whole button mushrooms
- 1 teaspoon extra virgin olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon breadcrumbs
- Pinch seasoning salt
- Pinch black pepper
- 2 teaspoons chopped fresh parsley
Beans, Muffins, Accompaniment:
- 1 cup canned vegetarian beans in tomato sauce (try my home-made baked beans recipe here)
- 2 whole grain English Muffins, toasted
- ½ avocado, sliced
- 2 lettuce leaves
Instructions
- To prepare Baked Tomatoes & Mushrooms: Preheat oven to 400 F. Place halved tomatoes in a small baking dish, cut side up. Place whole mushrooms in the dish. Drizzle the tomatoes and mushrooms evenly with olive oil and vinegar. Sprinkle with breadcrumbs, seasoning salt, black pepper, and parsley. Place in oven and bake for about 15-20 minutes, until lightly browned on surface, but still firm.
- While tomatoes and mushrooms are cooking, prepare the remaining ingredients.
- Heat the baked beans in a microwave in a microwave safe dish, or over the stove in a small pot.
- Toast English muffins.
- Arrange the ingredients onto each plate (makes two servings):
- One baked tomato half
- Half of the baked mushrooms
- 1/2 cup vegetarian beans in tomato sauce (transfer to a small dish and place on plate)
- 1 toasted English muffin
- 1/4 sliced avocado
- 1 lettuce leaf
Notes
May serve with margarine and jam, if desired
A true English Breakfast uses canned beans in tomato sauce, but if you can’t find them substitute canned vegetarian baked beans.
- Prep Time: 10 minutes
- Cook Time: 20 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
