Dairy-Free and Egg-Free Irish Breakfast Fry-Up

Ingredients

• 8 links Vegan Sausages
• 8 strips Vegan Bacon
• 1 can Canned Baked Beans
• 2 whole Large Tomatoes
• 8 oz Portobello Mushrooms
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Preheat your grill or stovetop griddle to medium heat, which is about 350°F (175°C).
2. 2Place the 8 links of vegan sausages and 8 strips of vegan bacon onto the preheated grill or griddle. Cook for 8 to 10 minutes, turning occasionally, until they are cooked through and look crispy.
3. 3While the sausages and bacon are cooking, gently heat the 1 can of canned baked beans in a small saucepan over low heat. Stir them occasionally to prevent sticking.
4. 4Slice the 2 whole large tomatoes in half horizontally. Place the tomato halves cut-side down on the grill or griddle. Cook for about 4-5 minutes, until they are slightly softened and have light brown grill marks.
5. 5Clean the 8 oz of portobello mushrooms and slice them. Heat 2 tablespoons of olive oil in a skillet over medium heat (about 350°F or 175°C). Add the sliced mushrooms to the skillet along with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Sauté for 5 to 7 minutes, stirring often, until the mushrooms are tender.
6. 6Carefully arrange the cooked vegan sausages, vegan bacon, warmed baked beans, grilled tomatoes, and sautéed mushrooms onto four plates. Ensure each plate has a portion of each item.

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