Cooked Breakfast

Scrambled Tofu

1. Gently heat the margarine, then add the tofu, soya cream, turmeric and soya sauce.
2. Gently cook for 2 minutes making sure the turmeric is distributed evenly. Set to one side.

Tomato

1. Purée all of the ingredients. Pass through a sieve to remove any seeds. It is extremely important to ensure all seeds and any fibrous parts have been removed.
2. Gently heat until the correct consistency is achieved. Set to one side.

Baked Beans

1. Place the lentils into a pan and cover with water. Cook for 15 minutes or until the lentils have completely broken down.
2. Sieve the beans to separate the sauce from the beans (the discarded beans can be used in another dish).
3. Cook until the correct consistency is achieved. If a little thin add a little more tomato purée. Set to one side.

Sausages

1. Place the vegan sausages into a pan of water and simmer for 15 minutes
2. If using Richmond meat-free sausages peel off the skin
3. Chop the sausages into 4mm pieces then re-form into sausage shapes.
4. For a darker colour, poach in vegan gravy.

Hash Browns

1. Lightly steam the potatoes then drain.
2. Melt the margarine in a frying pan then add the paprika. Carefully fold in the potato. Do not brown. Season with a little salt.
3. Press the potato pieces into a ring to create a hash brown shape.

Serving

Make sure all the elements are thoroughly heated through. Test each element separately to ensure it is compliant to IDDSI level 5, then serve.