Dairy-Free Full English Breakfast with Coconut Bacon

Ingredients

• 1 cup Coconut flakes
• 2 tablespoons Maple syrup
• 1 teaspoon Liquid smoke
• 1 teaspoon Smoked paprika
• 8 Dairy-free sausages
• 1 can Canned baked beans
• 2 Large tomatoes
• about 225 g Mushrooms
• 2 tablespoons Olive oil
• 4 slices Dairy-free bread
• 2 tablespoons Dairy-free spread

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. In a medium bowl, combine the 1 cup of coconut flakes, 2 tablespoons of maple syrup, 1 teaspoon of liquid smoke, and 1 teaspoon of smoked paprika; mix well until the coconut is evenly coated. Spread the mixture evenly in a single layer on a baking sheet and bake for 10-15 minutes, turning once halfway through, until the coconut flakes are golden brown and crispy. Remove from oven and set aside.
2. 2While the coconut bacon bakes, heat a large skillet over medium heat. Add the 8 dairy-free sausages to the skillet and cook for 12-15 minutes, turning them frequently, until they are evenly browned on all sides and heated through to an internal temperature of 74°C. Transfer the cooked sausages to a plate and keep warm.
3. 3Pour the 1 can of canned baked beans into a small saucepan. Heat the beans over medium-low heat for 5-7 minutes, stirring occasionally, until they are gently simmering and thoroughly heated.
4. 4Halve the 2 large tomatoes and slice the about 225 g mushrooms. In the same large skillet used for the sausages (or a clean one), add the 2 tablespoons of olive oil and heat over medium-high heat. Place the halved 2 large tomatoes cut-side down and add the sliced about 225 g mushrooms to the skillet. Cook for 5-8 minutes, turning the tomatoes once, until the mushrooms are tender and the tomatoes are slightly softened with light char marks.
5. 5While the tomatoes and mushrooms cook, toast the 4 slices of dairy-free bread in a toaster or under a grill until golden brown. Once toasted, spread each slice evenly with 1/2 tablespoon of the dairy-free spread, using all 2 tablespoons.
6. 6Carefully arrange the crispy coconut bacon, the 8 dairy-free sausages, the hot 1 can of canned baked beans, the grilled 2 large tomatoes, the cooked about 225 g mushrooms, and the 4 slices of buttered dairy-free toast onto four serving plates.

Substitutions

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