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Vegan Fry Up

Tomatoes, spinach and mushrooms oh my! Add a vegan twist to the classic British staple. Brunch like a king with this meat-free fry up recipe using Quorn Brilliant Bangers and Quorn Vegan Smoky Ham Slices.

Recipe by Dom in the Kitchen

Made with Quorn Brilliant Bangers - Vegan Sausages

High in Protein

No Soy

Source of Fibre


  • 1 pack Quorn Brilliant Bangers
  • For the spinach & mushrooms:
  • 4 large field mushrooms – thickly sliced
  • 100g fresh spinach leaves
  • Fresh rosemary
  • 1 tbsp olive oil
  • Freshly ground pepper
  • For the oven-roasted balsamic tomatoes:
  • 4 medium tomatoes
  • Fresh thyme
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • Salt and pepper
  • For the smoky bacon and red pepper hash
  • 6 slices of Quorn Vegan Smoky Ham Slices, chopped
  • 4 large white potatoes, diced
  • 1 red pepper, diced
  • 1 medium onion, diced
  • Olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • For the avocado and butter bean smash
  • 2 ripe avocados
  • 1 x 400g tin of butter beans
  • A little olive oil
  • The juice and zest of half a lemon
  • Salt and pepper


  1. Pre-heat your oven to 180C (fan)
  2. Lay the cut tomatoes into the oven-proof dish cut-side up. Sprinkle with a little olive oil and balsamic vinegar and season well with salt, pepper, and herbs. Roast in the oven for 30 mins, then turn down the oven to 50C and let them sit whilst you make the rest of the fry up.
  3. Whilst the tomatoes are roasting you can also roast the Quorn Brilliant Bangers. Simply place them into an oven-proof roasting tin, drizzle with a little olive oil and roast for 15 mins. Then set aside with the tomatoes in a warm oven.
  4. To make the hash, boil the diced potatoes in water until they are tender but still a little firm. Drain well and return to pan. Drizzle with olive oil and season them with salt and pepper, smoked paprika and oregano. Place a lid on the pan and shake it vigorously.
  5. Meanwhile, in a large frying pan, sauté the onions, chopped Quorn Vegan Smoky Ham Slices and red peppers in some olive oil until they are tender and beginning to colour. Around 8 minutes on a medium heat. Remove from the pan and set aside.
  6. Add a little more oil to the pan and add the cooked potatoes. Fry them well for at least 15 minutes, turning frequently until they are beautifully golden. Stir in the onions and pepper. Set aside in the warm oven.
  7. For the mushrooms and spinach, heat a little olive oil in a frying pan and sauté the mushrooms. Allow them to sizzle gently on a low heat for at least 8 mins, stirring and flipping them regularly. When they begin to soften and gain colour, add plenty of freshly ground pepper and some fresh rosemary.
  8. Turn the heat down to its lowest and place the spinach on top of the cooking mushrooms. Place the lid on the pan and let the heat of the mushrooms wilt the spinach. This should take about 4 mins. Stir together and set aside.
  9. Lastly, make the avocado and butter bean smash. Simply place all the ingredients into a bowl and smash them together with a fork.
  10. Serve the whole lot on a big platter so people can help themselves to their favourite bits.

Recipe by Dom in the Kitchen

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