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Full English Vegan Fry Up: Love Your Gut

Full English Vegan Fry Up.

Happy Saturday. Fancy making a Full English Vegan Fry Up for breakfast?

This week I am sharing some recipes from Love Your Gut.

Love Your Gut Week (17th-23rd September), nutritionist and cook Dr Joan Ransley has created four delicious gut healthy recipes so you can re-set your gut health for the rest of the year and beyond.

These recipes are both full of gut-friendly dietary fibre, prebiotics and polyphenols and in addition delicious.

Full English Vegan Fry Up

How To Make A Full English Vegan Fry Up:

This fabulous vegan fry up is tasty and filling and contains a wealth of gut-friendly ingredients.

Black beans are a great source of dietary fibre which helps to keep the gastrointestinal tract moving and also contain galacto-oligosaccharides, which act like a fertiliser in the gut and provide material for beneficial gut microorganisms to feast on.

Ginger is a soothing spice and gentle on the gut.

Preparation and cooking time: 40 mins

Serves 4


200g mixed small peppers

3 tbsp olive oil for drizzling

Tomato and tamarind ketchup

1 banana shallot, finely chopped

40g fresh ginger, peeled and finely grated

2 tbsp tamarind paste (available form large supermarkets)

400g tin chopped tomatoes

1 tsp of palm sugar

Avocado And Black Bean Mash:

1 large ripe avocado, mashed

200g black beans, crushed slightly

squeeze of lemon

½ clove garlic, crushed

1 tsp cumin, ground

200g wild mushrooms, brushed clean and roughly chopped

200g spinach, washed and roughly chopped

Full English Vegan Fry Up


1.) Preheat the oven to 200oC/Gas mark 6. Place the peppers on a roasting tray and drizzle over a little of the olive oil. Roast for 20 minutes or until the skins begin to blister and turn brown. Remove from the oven.

2.) To make the ketchup. Drizzle a little more of the olive oil in a pan, add the chopped shallot and sweat until soft. Add the grated ginger and tamarind paste to the pan and cook gently for 2 minutes before adding the chopped tomatoes and palm sugar. Simmer for 20 minutes until the sauce is thick. Season to taste with salt and pepper.

3.) While the ketchup cooks make the avocado mash. Simply mix the mashed avocado with the black beans, lemon, garlic and cumin to form a rough paste.

4.) Place the mushrooms in another pan with a drizzle of olive oil. Cook over a moderate heat for 5 minutes or until the mushrooms are soft. Move the mushrooms to one side of the pan, add the spinach and cook until it wilts.

5.) Serve the mushrooms, spinach, avocado and black bean mash with the tomato and tamarind ketchup. This would be lovely served with fresh toast.

Cooks tip: Palm sugar adds caramel flavour as well as sweetness to a dish. It is great for balancing the acidity of dishes containing tamarind, lemon or lime.

Variation: This dish would be great topped with a poached egg for vegetarians and a rasher or two of bacon for meat eaters.

Full English Vegan Fry Up

What do you think of this Full English Vegan Fry Up?

Fancy trying it?

Recipe courtesy of Dr Joan Ransley for Love Your Gut.

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Full English Vegan Fry Up

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2 comments so far.

2 responses to “Full English Vegan Fry Up: Love Your Gut”

  1. Miz Helen says:

    Your Vegan Fry Up looks great, I would love to try it! Thanks so much for sharing with us at Full Plate Thursday and hope you are having a great weekend!
    Miz Helen

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