Ingredients:

  • 8 strips rice paper
  • 2 tablespoons tamari (or soy sauce)
  • 1 tablespoon maple syrup
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil
  • 4 vegan sausages
  • 1 tablespoon olive oil
  • 1 block (350g / 12 oz) firm or extra-firm tofu, pressed
  • 2 tablespoons nutritional yeast
  • 1 teaspoon turmeric powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon plant-based milk (such as soy or almond)
  • 1 tablespoon olive oil
  • 2 medium potatoes, peeled and grated (about 400g / 14 oz)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 large tomatoes, halved
  • 200g / 7 oz mushrooms, sliced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 can (400g / 14 oz) baked beans
  • 2 slices of toast (optional)
  • Vegan butter or margarine for toast (optional)

Instructions:

  1. Combine tamari, maple syrup, smoked paprika, and garlic powder. Brush rice paper strips with the mixture. Bake or air fry until crispy.
  2. Press the tofu to remove excess water. Crumble it into a bowl.
  3. Mix the crumbled tofu with nutritional yeast, turmeric, garlic powder, onion powder, salt, pepper, and plant-based milk.
  4. Pan-fry or grill the vegan sausages until cooked through and browned.
  5. Sauté the scrambled tofu in a skillet until heated through and lightly browned.
  6. Pan-fry grated potatoes until golden brown and crispy. Season with salt and pepper.
  7. Sauté tomatoes and mushrooms in olive oil until softened and browned. Season with salt and pepper.
  8. Gently heat the baked beans in a saucepan.
  9. Arrange all the cooked components on plates. Serve with toast and vegan butter, if desired.