Big Brekkie

2 Serves

• x4 VeganReady Nature’s Sausage, defrosted
• 2 portobello mushrooms, stems trimmed 
• 2 cups spinach
• 2 medium tomatoes, sliced in half
• Olive oil
• Salt to taste

Baked Beans

• 1 240 g can navy, cannellini or butter beans, drained
• 2 tablespoons onion, minced
• 1-2 cloves garlic, minced
• 3 tablespoons ketchup 
• 2 ½ tablespoons monk fruit (or other sweetener of choice)
• 1 tablespoon smoky BBQ sauce
• 2 teaspoons apple cider vinegar 
• ½ teaspoon Sriracha hot sauce (optional)
• Pinch of salt

Method 

1. Preheat the oven to 180C. Whisk together all Baked Beans ingredients in a bowl except the beans. Then add the beans and toss in the dressing. Transfer to a small baking dish and bake for 30 minutes. 
2. While the beans bake, prepare the rest of the ingredients:
   1. Pan fry the portobello mushroom in some olive oil, a splash of water and pinch of salt, until soft. 
   2. In the same pan, fry the tomato until you get some good colour on each side and it begins to soften.
   3. Pan fry the Nature’s Sausages in some oil until golden crispy. 
   4. Pan fry the spinach in some olive oil, a splash of water and a pinch of salt, until wilted. 
3. Arrange all of the items onto plates. Serve with ketchup.