Sweet Vegan Fry Up

Imagine a full English Breakfast but make it vegan. Then take that image and reimagine it as a dessert… and there you have it! The Sweet Vegan Fry Up.

Inspired by the recent ‘dippy egg and shortbread soldiers’ creation by Floozie Cookies & Mummy Meegz, Plant-Based Bloke has created this sweet feast especially and exclusively for Veganuary!

His take on a decadent breakfast includes Chuckie Eggs, Cookie ‘Black Pudding’, Pancake ‘Bacon’, Churro ‘Sausages’, Sponge Cake ‘Hash Browns’ & Pomegranate ‘Beans’.

Method

Sponge Hash Brown Recipe:

1. In a large bowl, melt the Butter slightly then beat in the caster sugar.
2. In a large jug, beat together the milk, vinegar & egg replacement.
3. Add the milk mixture to the butter mix then whisk together well.
4. Sieve the flour and baking powder into the mixture then thoroughly whisk together.
5. Grease a 20cm cake tin, then pour in the mix. Bake in a preheated oven for around 30 minutes at 160C.
6. Once cooked, allow to cool, remove from the tin, then cut the cake into Hash Brown-sized pieces.

Pancake Bacon Recipe:

1. In a large bowl, beat together 120g of Plain Flour, 1 Tbsp maple syrup, ½ Tsp cinnamon and 200ml of oat milk. Pour half into a separate bowl then add a few tablespoons of beetroot juice for the pink colour.
2. Heat a frying pan with a drizzle of oil. Once hot, add a couple of tablespoons of the pink batter and white batter next to each other. Cook for around a minute on each side then remove and repeat.
3. Cut the pancakes into bacon-shaped strips and serve up topped with a good drizzle of bacon flavoured maple syrup!

Churros Recipe

1. Add the water, butter & salt to a small saucepan then bring to the boil and mix together well.
2. Remove from the heat then add the flour & cinnamon before beating together well. It should be a bit thicker than pancake batter. If the mixture is too stiff, add a little water. Leave to cool for 15 minutes.
3. Fill a heavy deep pan around 1/3 full with your chosen frying Oil and bring up to heat. You want the oil around 180C.
4. Pour the cooled Churro mix into a piping bag (ideally with star nozzle) then super carefully, pipe the Sausages of mixture into the oil. Don’t overcrowd the pan.
5. Turn them after a minute then remove and drain on kitchen paper then repeat until all the Churros are cooked.
6. Sprinkle a little Sugar & Cinnamon over the hot Churros and they’re ready to go.

Add the Chuckie Eggs and pomegranate and enjoy!