Vegan fry-up

Prep 20 minutes Cook 1 hour 10 minutes

FANCY a fry-up? This vegan version includes crisp, delicious carrot ‘bacon’. SERVES 4

Calorie-controlled cooking spray

400g mushrooms 1 tbsp fresh flat-leaf parsley, finely chopped

4 large tomatoes, halved

4 slices WW Thick Sliced Wholemeal Bread, toasted

FOR THE ‘BACON’

1 tbsp olive oil

1 ½ tbsp vegan Worcestershire sauce

½ tbsp maple syrup

½ tbsp dark soy sauce

½ tbsp sweet smoked paprika

4 carrots, peeled into thin strips

FOR THE BEANS

1 onion, finely chopped

2 cloves garlic, finely chopped

1 tsp ground cumin

1 tbsp sweet smoked paprika

2 x 400g tins cherry tomatoes

400g tin haricot beans, drained and rinsed

PREHEAT the oven to 140c/fan 120c/gas 1 and line two baking trays with baking paper. Toss all of the ‘bacon’ ingredients together in a mixing bowl, then arrange the carrot strips in a single layer on the prepared baking trays, reserving the marinade. Bake for one hour, basting with the reserved marinade halfway through, until crisp. Set aside. Meanwhile, make the beans. Mist a non-stick frying pan with cooking spray and set over a medium-high heat. Add the onion and cook for six-eight minutes, until soft. Add the garlic and spices and cook for a minute, then stir in tomatoes and simmer for 15 minutes. Add beans and simmer for five minutes. Mist a non-stick frying pan with cooking spray and fry mushrooms over a medium heat for three-four minutes. Stir through parsley, then push mushrooms to one side of pan. Add tomatoes, cut side-down, and cook for two minutes, then turn and cook for a minute. Top toast with beans and serve with mushrooms, tomatoes and ‘bacon’.