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Five Yum Friday

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Ultimate Vegan Breakfast

Ultimate Vegan Breakfast
Ultimate Vegan Breakfast

About 5 years ago, when we first adopted a plant based lifestyle, one of the things we missed the most was a proper fry-up, which is why it was one of the things we first decided to veganise.

We’ve put a lot of effort and time into the construction of each individual element of our “Ultimate Vegan Breakfast” so we’re absolutely sure that if you make it, you’re gonna love it.

This is the works, full on slap up plant based breakfast idea, and a super tasty vegan recipe for a naughty weekend breakfast.



Basil Tomatoes

  • 1 tsp olive oil
  • 150g cherry tomatoes
  • pinch of salt
  • pinch of black pepper
  • pinch of chilli flakes
  • 1 garlic clove
  • 10g basil leaves

Smoky BBQ Beans

  • 1⁄2 onion
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 1 tbsp tomato purée
  • 1⁄4 tsp smoked paprika
  • 1⁄4 tsp chilli powder
  • 1⁄4 tsp dried thyme
  • 1 tbsp light brown sugar
  • 1 tbsp light soy sauce
  • 1 x 400g tin cannellini beans
  • 2 large or 4 small slices good-quality fresh bread
  • 100g passata
  • Fresh parsley leaves to garnish, optional
  • Salt and black pepper

Aubergine Bacon

  • 2 tbsp olive oil
  • 11⁄2 tbsp maple syrup
  • 1 tbsp soy sauce
  • 1 tsp smoked paprika
  • 1⁄2 tsp garlic powder
  • 1⁄2 tsp liquid smoke
  • 1 small aubergine

Vegan Scrambled Egg

  • 1 x 280g block of firm tofu
  • 2 garlic cloves
  • 3 spring onions
  • 1 x 300g block silken tofu
  • 21⁄2 tbsp dairy-free butter
  • 1⁄4 tsp ground turmeric
  • 1 tsp black pepper
  • 1 tsp kala namak (black salt), optional

Spicy Mixed Mushrooms and Greens

  • ½ tbsp olive oil
  • 1 large shallot
  • 1 large garlic clove
  • 1-2 tsp cayenne pepper (to taste)
  • 400g mixed mushrooms
  • 1 lime
  • 300g baby leaf spinach
  • Salt and pepper to taste

Hash Browns

  • 2 small Maris Piper or other fluffy potatoes
  • 1⁄2 small onion
  • 1⁄2 sprig fresh rosemary
  • 25g plain flour
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1⁄2 tsp salt
  • 1⁄2 tsp black pepper
  • 1⁄2 tbsp olive oil, plus extra for frying


  • Beyond Meat Sausage
  • Sourdough Toast with vegan spread and marmite
  • Tomato Ketchup or Brown Sauce
  • Cup of Yorkshire tea with Oatly barista milk


  1. 1.

    Basil Tomatoes

    Equipment: Small saucepan with a lid on medium heat

    Warm the olive oil in the saucepan | Put the cherry tomatoes in the pan | Add the salt, pepper and chilli | Crush the garlic clove into the pan, put the lid on, turn the heat down to low and let the tomatoes cook for 12 minutes

    Take the lid off the pan, rip up the basil leaves, drop them in the pan and put the lid back on | Cook for a further 3–5 minutes, until the tomatoes have burst open and stewed down | Serve, spooning any remaining juices over the top as a delicious sauce

    Smoky BBQ Beans

    Equipment: Medium saucepan on medium heat | Toaster or grill

    Peel and finely chop the onion and garlic | Add the olive oil to the pan | Add the onion and garlic and stir until the onion is translucent and soft, about 10 minutes

    Add the tomato purée, smoked paprika, chilli powder, thyme, sugar and soy sauce and stir them into the onions | Cook for a further 2 minutes

    Drain and rinse the cannellini beans, then add them to the pan | Stir them around so that they’re covered in the sauce | Cook for another 2–3 minutes

    Put the bread in the toaster or under the grill

    Pour the passata into the pan and let it simmer until the sauce has thickened, about 5 minutes | Chop the parsley, if using

    Taste the sauce and season it with pepper and a little salt | Take the toast out of the toaster or grill and spread it with dairy-free butter | Put the beans on top, sprinkle over the parsley, if using, and serve immediately

    Aubergine Bacon

    Equipment: Preheat oven to 160°C | Line a baking tray.

    Put all the ingredients except for the aubergine into a mixing bowl and mix together with a fork | Cut the stem off the aubergine and slice the flesh lengthways into quarters, then again to make 5mm thick slices | Add to the marinade and carefully turn to coat | Transfer to the lined baking tray and drizzle over any remaining marinade | Put the tray in the oven and bake for 40 minutes, turning halfway through

    Vegan Scrambled Egg

    Equipment: Tofu press or 2 clean tea towels and a weight such as a heavy book | Fine grater or Microplane | Large frying pan | Food processor

    Press the block of firm tofu using a tofu press or place it between two clean tea towels, lay it on a plate and put a weight on top | Leave for 10–15 minutes to drain any liquid and firm up before you start cooking

    Peel and grate the garlic | Finely slice the spring onions | Place the silken tofu in the food processor and blitz to a smooth cream

    Put the frying pan over a medium heat | Add the dairy-free butter and melt | Add the sliced spring onions and stir for 3–5 minutes | Add the garlic and stir for 1 minute | Add the turmeric, black pepper and kala namak and stir them into the onions

    Drain any liquid from the pressed firm tofu | Pour the creamed silken tofu into the frying pan and stir everything together | Once the silken tofu has taken on the colour of the turmeric, crumble the firm tofu into the pan | Fold everything together for 1–2 minutes to completely warm through | Take the pan off the heat

    Spicy Mixed Mushrooms and Greens

    Equipment: Microplane | Frying pan

    Peel and finely dice the shallot | Peel and grate the garlic | Cut the lime in half | Roughly chop the mushrooms.

    Warm the olive oil in a frying pan over a medium heat | Add the shallots to the pan with a pinch of salt and stir for 2 minutes | Add the garlic to the pan and stir for 30 seconds | Increase the heat to medium-high and add the mushrooms and cayenne pepper to the pan and stir for 8-10 minutes until the mushrooms are completely cooked through | Squeeze the lime juice over the mushrooms | Add the spinach to the pan and fold the leaves into the mushrooms for 1-2 minutes until well wilted | Season with salt and pepper and set to one side

    Hash Browns

    Preheat oven to 180°C | Line a baking tray | Clean tea towel | Large frying pan on medium-high heat.

    Coarsely grate the potatoes | Peel and coarsely grate the onion (if you start to cry, give your hands a rinse with cold water) | Put the potato and onion in the middle of a clean tea towel, bring the edges of the tea towel up and twist it firmly a few times to squeeze out as much of the liquid as possible | Tip into a large bowl.

    Strip the rosemary leaves by by running your thumb and forefinger from the top to the base of the stem (the leaves should easily come away), chop and add to the bowl | Add the flour, paprika, onion powder, garlic powder, salt, pepper and the 1⁄2 tablespoon of oil.

    Mix everything together with your hands until you have a clumpy, thick dough | Divide the mixture into 6 and shape each mound by squeezing it firmly between your hands to make 6 burger-shaped hash browns.

    Heat some oil in the pan and fry the hash browns for 3 minutes on each side, pushing them down gently with a spatula to help compact them

    Transfer the hash browns to the baking tray and put the tray in the oven | Bake for 20–25 minutes, until golden brown and crispy.