Vegan fry-up

 

 

 

You don’t need meat to make a knockout brunch dish. We’ve made this vegan breakfast extra special with a tangy tamarind ketchup and a creamy avocado and bean mash.

 

 

 

 

 

 

 

 

INGREDIENTS

 

  • 200g mixed small peppers
  • 
Oil for drizzling and frying
  • 
200g large oyster 
mushrooms
  • 200g baby leaf spinach

For the tamarind ketchup

  • 
2 shallots, roughly chopped
  • 40g fresh ginger, grated
  • 
1 red chilli, deseeded and finely chopped
  • 2 tbsp tamarind paste (from large supermarkets)
  • 400g tin chopped tomatoes
  • 1 tbsp palm sugar

For the avocado and bean mash

  • 
1 ripe avocado, roughly chopped
  • 400g tin butter beans, drained & rinsed
  • Juice 1 lemon
  • 
½ garlic clove, crushed
  • 1 tsp sumac (from large supermarkets)

METHOD

  1. 01.Heat the oven to 200°C/180°C fan/gas 6. Put the peppers on a roasting tray and drizzle with a little oil. Roast for 25-30 minutes until soft and starting to blister.
  2. 02.For the tamarind ketchup, heat more oil in a medium saucepan. Add the shallots and fry for 5 minutes, then add the ginger, chilli and tamarind paste. Fry for 2-3 minutes, then add the chopped tomatoes and sugar. Simmer for 20 minutes until thick, then season to taste.
  3. 03.Meanwhile, mash the avocado and butter beans in a medium mixing bowl. Add the lemon juice, garlic and sumac and season to taste. Set aside.
  4. 04.Heat another glug of oil in a frying pan and add the mushrooms, then fry over 
a medium-high heat for 5-8 minutes until soft and starting to caramelise. Push the mushrooms to one side of the pan, then add the spinach and stir-fry until wilted.
  5. 05.Serve the avocado mash, peppers, mushrooms and spinach with a generous dollop of tamarind ketchup and toast on the side, if you like.

 

  • If you’re not vegan you can add your favourite eggs or grilled halloumi to the plate.
  • Make the tamarind ketchup up to 2 weeks in advance. Keep in a sealed container in a cool place.

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