4 tsp flaxseed oil *
1 onion, finely diced
1 garlic clove, crushed
8 vegan sausages
200g cherry tomatoes
400g tinned haricot beans
1/2tsp hot smoked paprika
500g floury potatoes
200g chestnut mushrooms
1/2 tsp dried thyme
300g tofu, cut into chunks
2 tsp nutritional yeast *
4 slices of granary bread, toasted
1 tbsp chopped parsley
* Available at Holland & Barrett
Add 1tsp of flaxseed oil to a saucepan and another to a large frying pan, and divide the finely diced onion between them. Fry both on low for 5-10 minutes or until completely softened. Halfway through cooking, add the crushed garlic to the saucepan and cook for a further 5 minutes.
In a preheated oven, place the sausages on a baking tray with the cherry tomatoes, and bake according to the packet instructions.
Add the drained haricot beans and hot smoked paprika to the saucepan with the onion and garlic. Stir well. Mix in the passata and season. Bring to a simmer and cook for 10-15 minutes, or until reduced.
To make the rostis, grate the potatoes into a large bowl and then squeeze the potato to remove as much liquid as possible. Season well with salt and pepper. Place 4 metal crumpet rings into a frying pan with 1 tsp of oil in the bottom – you can make them without the rings if preferred – and firmly press the grated potatoes into the rings. Fry on a medium heat for 8-10 minutes, flipping a few times to cook through so the rostis turn golden and crisp.
To make the mushrooms, heat the last 1 tsp of oil in a frying pan, and pan-fry the mushrooms on a high heat for 4-5 minutes. Add the dried thyme and cook for a further 3-4 minutes until softened.
Make the tofu scramble: add the tofu to the onion frying pan, and mash with a fork until broken down. Season and fry on medium for 1-2 minutes or until hot through. Stir through the nutritional yeast.
To serve, pile the sausages, rosti, tofu scramble, beans, mushrooms and toast onto a plate. Slightly crush the roast tomatoes and serve on the side with a sprinkling of parsley.