Give BOSH! a Shout

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

Fun recipes from accross the web (anything we like)

Awesome Instagram photos

Fun food ideas and global restaurant reviews

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

Big Breakfast Bake

Big Breakfast Bake
Big Breakfast Bake

Heavy night? Things get a bit out of hand? We feel you. Get yourself some veggie sausages because this one’s a doddle to put together. We prep some of our famous tofu scramble, then layer on sausages, mushrooms, cherry tomatoes, beans and even a naughty bit of dairy-free cheese. Dip this into some brown sauce or tomato ketchup and voilà. Instant hangover cure. Serve with the strongest coffee known to human and you’ll be right as rain in no time.

Ingredients
Method

Ingredients

Mushrooms

  • 1 tbsp olive oil
  • 160g mushrooms
  • 1/2 tsp sea salt
  • Black pepper

Tofu Scramble

  • 4 spring onions, chopped
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp turmeric
  • 1 pack silken tofu, drained
  • 1 tsp tamari
  • 3 tbsp nutritional yeast
  • A pinch of chilli flakes (optional)
  • Sea salt and black pepper
  • A squeeze of lemon juice

Traybake

  • 8 tortillas
  • 4 vegetarian sausages (cut lengthways and cooked as per instructions)
  • 3 hash browns cooked as per instructions
  • 1/2 tin baked beans
  • 1/2 tin cherry tomatoes (juice drained)
  • 75g vegan cheese (optional)
  • Salt
  • Pepper

Equipment

  • 2 x frying pans (one medium, one small)
  • 2 x baking trays
  • Baking paper

Method

  1. 1.

    Preheat oven to 180.

  2. 2.

    Make the mushrooms. Add them to a frying pan with the oil and cook on a medium heat for 2-4 minutes until the mushrooms are cooked and slightly brown. Season well with salt and pepper.

  3. 3.

    To make the tofu scramble, heat the olive oil in a small frying pan and add the spring onions. Fry until soft and browning. Add the garlic & turmeric.

  4. 4.

    Cook a further minute then add the tofu. Finally add the nutritional yeast, tamari, chilli flakes, and salt and pepper to taste. Squeeze in a little lemon juice.

  5. 5.

    Make the tray bake: cook the sausages and hash browns as per instructions. Place 7 tortilla wraps over a baking tray and ensure there are no gaps.

  6. 6.

    Layer the veggie sausages and tofu scramble cross the bottom. Break up the hash browns and distribute across.

  7. 7.

    Layer the mushrooms, baked beans and cherry tomatoes over the bake. Finally, sprinkle with the cheese and season.

  8. 8.

    Cut the final tortilla in half and place over the middle, then fold the other tortillas until the traybake is fully wrapped.

  9. 9.

    Put a sheet of baking paper over the top and another baking tray to help keep in place. Bake for 30 minutes or until it starts to go golden brown. Remove, cut into person-sized portions and serve with ketchup and brown sauce. Hangover neutralised.