Weight Watchers vegan fry-up recipe

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Weight Watchers vegan fry-up
(Image credit: Weight Watchers (WW))
  • healthy
  • Low-fat
  • Vegan
  • Weight Watchers
Serves4
SkillEasy
Preparation Time20 mins
Cooking Time1 hours 10 mins
Total Time1 hours 30 mins
Five A DayThree
Cost RangeCheap

Fancy a fry up? This Weight Watchers vegan fry-up is delicious! Don't miss out on a tasty breakfast treat and opt instead for this vegan version - it's a classic favourite the whole family will enjoy. And, it even includes crisp, delicious carrot ‘bacon’.

You can't go wrong waking up to Weight Watchers vegan fry-up at the weekend.  Thanks to this recipe, even if you're following a vegan diet (opens in new tab), you don't have to miss out. This breakfast feast, created by WW – the new Weight Watchers (opens in new tab) - puts a spin on a traditional meaty brunch. With mushrooms, beans, tomatoes and carrot 'bacon' this breakfast (opens in new tab) makes a delicious and guilt-free start to the day. This tasty recipe will serve four, so get the whole family involved in the preparation and you'll have a brunch bursting with favour on the table in no time. If you're following Weight Watchers SmartPoints, this vegan fry-up has a SmartPoint value of 4.

And why not give our classic bubble and squeak recipe a go for the perfect, filling, nutritious side dish - Just don't forget to substitute the eggs and butter for a vegan alternative!

Ingredients

  • Calorie controlled cooking spray
  • 400g button mushrooms, halved
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 4 large tomatoes, halved
  • 4 slices WW Thick Wholemeal Bread, toasted, to serve

For the 'bacon'

  • 1 tablespoon olive oil
  • 1½ tablespoons vegan Worcestershire sauce
  • ½ tablespoon maple syrup
  • ½ tablespoon dark soy sauce
  • ½ tablespoon sweet smoked paprika
  • 4 carrots, peeled into thin strips using a vegetable peeler

For the beans

  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon ground cumin
  • 1 tablespoon sweet smoked paprika
  • 2 x 400g tins cherry tomatoes
  • 400g tin haricot beans, drained and rinsed

WEIGHT CONVERTER

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Method

  1. Preheat the oven to 140°C, fan 120°C, gas mark 1 and line 2 large baking trays with baking paper.
  2. 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 1 hour to 1 hour 10 minutes, basting with the reserved marinade halfway through, until the carrots are crisp. Set aside.
  3. Meanwhile, make the beans. Mist a large nonstick frying pan with cooking spray and set over a medium-high heat. Add the onion and cook for 6-8 minutes, until soft. Add the garlic and spices and cook for another minute, then stir in the tomatoes and simmer for 15 minutes. Add the beans and simmer for a further 5 minutes.
  4. Mist a large nonstick frying pan with cooking spray and fry the mushrooms over a medium-high heat for 3-4 minutes. Stir through the parsley, then push the mushrooms to one side of the pan. Add the fresh tomatoes, cut side-down, and cook for 2 minutes, then turn over and cook for another minute.
  5. Top the toast with the beans and serve with the mushrooms, tomatoes and ‘bacon’.
Top Tip for making Weight Watchers vegan fry-up

Add 1 frozen Quorn Cumberland vegan sausage, cooked to pack instructions for 3 extra SmartPoints per serving.