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English Breakfast With Tempeh Rashers

Salty, indulgent and crispy, just like the real thing, our tempeh rashers are the perfect meat-free addition to a full English. Need we say more?

Recipe by Better Nature

25 min
Serves: 
2

ingredients

  • 1 pack of our Tempeh Rashers
  • 5 teaspoons olive oil
  • 3 tomatoes
  • 1 avocado
  • 100g chestnut mushrooms
  • 4 slices of sourdough bread
  • 415g can of baked beans
  • 4 potato waffles (or hash browns)

instructions

  1. Put the potato waffles in the oven for about 20 minutes (follow the instructions on the pack).
  2. Slice the tomatoes, mushrooms and avocado to your liking.
  3. Fry or bake the tomatoes and mushrooms. We usually fry both in a teaspoon of olive oil each, over medium-high heat for around 5 minutes, until slightly browned.
  4. Heat 3 teaspoons of olive oil in a large pan over medium-high heat.
  5. Add the tempeh rashers and cook for 5 minutes on either side until browned.
  6. Heat the baked beans in a saucepan for 5 minutes (follow the instructions on the can).
  7. Toast the sourdough bread.
  8. Serve up all the components and enjoy!
Smoky Tempeh Rashers
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Smoky Tempeh Rashers
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