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Simple & delicious vegan breakfast bake recipe

5 from 1 vote
The finished vegan breakfast bake

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I came up with this recipe whilst working as a vegan chef in London. I was working 6 days a week and on my days off I craved homecooked food but didn’t have the energy to pull off large meals.

So one morning I whacked out my beautiful Le Creuset shallow casserole pot, the kind that cooks wonderfully on both the stove and inside the oven. I found whatever ingredients I had lurking in my kitchen and bunged them all into a one-pot vegan breakfast bake dish.

The result was delicious, so much so that I’ve been making it ever since and it has spread through the family, with everyone now having their very own variation of it.

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Servings: 4 people

Equipment:

Ingredients:

  • 2 Shallots
  • 2 cloves Garlic
  • 1 Red chilli
  • 6 Vegan sausages I love the ones from THIS
  • 430 g Ackee drained
  • 100 g Cooked black beans drained & rinsed
  • 1 handful Spinach
  • 160 g Baguette or ciabatta works well
  • 1 tsp Chipotle chilli flakes leave out if you don't like it spicy
  • ½ tsp Smoked paprika
  • Salt to taste
  • Black pepper to taste
  • Rapeseed oil

Instructions:

Prep the ingredients

  • Turn your oven on to oven fan180 °C
  • Tear off chunks of baguette and place them into a mixing bowl with 1 tbsp rapeseed oil, 1 tsp of chipotle chilli flakes, and ½ tsp of smoked paprika. Mix them all together and set aside
  • Finely chop your shallots, garlic and chilli
  • Cut your vegan sausages into large chunks

Cook the breakfast bake

  • Heat up your shallow casserole pot on a medium-high heat and add in 1 tbsp of rapeseed oil
  • Add your sausage chunks to the pan and fry off for a few minutes so that they start to brown on the outside. Make sure to move them around regularly so they don't burn
  • Now add in your shallot, garlic and chilli to the pan. Add a little bit more oil if needed
  • Fry this for about 5 minutes, until the shallots have softened and the sausages are nicely browned
  • Put the pan on a low heat whilst you carefully mix in the beans, spinach and ackee, make sure not to over stir as you don't want to break down all of the ackee as it is quite soft
  • Now carefully stir in your chunks of oiled bread
  • Place the pot into your oven (with no lid) and bake for 10 minutes, until the bread is nice and crispy
  • Serve up in the middle of your table with a spoon and let everyone dig in!

Notes

If you don’t have a casserole dish that can be used on both the stovetop and in the oven, then you can make this dish by frying the ingredients off in a frying pan first and then adding to a roasting tray to be baked.

More vegan recipes you’ll enjoy

Lucy the founder of Edible Ethics vegan food blog eating vegan noodles in a plant based restaurant

Lucy Johnson

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