|Vegan cooked breakfast with smokey tempeh bacon, tofu scramble, toast, beans and tattie scones. I thought about adding some fried mushrooms and tomatoes but realised I would need a bigger plate and/or stomach!|
Whilst breakfast for me is usually a light meal of porridge, cereal or fruit, I have always loved a great big cooked breakfast every now and again, and that hasn't changed since I went vegan a few years ago. Indeed, one of my favourite things about the weekend is being able to enjoy one at home or out and about if I can.
In the spirit of my theme for Vegan MoFo 2014, I decided to make myself a nice big plate of Scottish cooked breakfast today, which you can see in the photo above. The recipes for the tofu scramble and tempeh bacon both came from one of my favourite and most-used recipe books, Vegan With A Vengeance by Isa Chandra Moskowitz, and you can also find the recipe for the tofu scramble on her website here.
Here in Scotland, a cooked breakfast simply wouldn't be the same without tattie scones on the side, delicious fried potato goodness which, in my opinion, are far superior to the traditional English hash brown. Delicious, cheap and super easy to make, they're a great addition to your breakfast. Plus, if you have any left over, you can keep them in the fridge to either eat cold or reheat quickly in a frying pan the next day.
Recipe: Tattie Scones
Makes about 10 tattie scones
- 200g potatoes
- A little vegan margarine or olive oil
- About 80g plain flour, maybe a little more or less
- 2 tbsp vegetable oil, for frying
Boil the potatoes in lightly salted water until cooked (about 20 minutes), then drain through a colander. Return the drained potatoes to the pan and mash with a little vegan margarine or olive oil.
Add enough flour to the potatoes to make it into a pliable dough which is not too dry.
Empty the potato dough onto a flat lightly floured surface and roll out evenly to about 5mm thickness. Cut into triangles or round discs.
Fry in the vegetable oil in a large frying pan, flipping over as needed, until browned on both sides.