Chef Gaz Oakley: How to make a full vegan Irish breakfast

Chef Gaz Oakley brings you a bacon- and egg-free brekkie so delicious it will satisfy even the hungriest of meat-eaters


This is the ideal dish to make with over-ripe avocados – there’s nothing better served on a warm bagel. Achieving this avo-goodness couldn’t be simpler; the other ingredients totally transform the flavour of the avocado. This adds a real freshness to my cooked breakfast.

Serves 4


2 very ripe avocados, peeled and de-stoned

Juice of ½ lime

Pinch sea salt and cracked black pepper

1 tbsp chopped fresh chives

¼ tsp dried chilli flakes (optional)


Throw the avocado flesh into a bowl and give it a good old mash. Stir in the rest of the ingredients. Check for seasoning. The lime not only seasons the avocado, it keeps the colour green, so in theory you can make this a couple of hours in advance. However, it is best eaten straight away.



This is my little twist on classic baked beans with rich, tangy goodness. They are the perfect accompaniment to any breakfast.

Serves 4


1 tbsp olive oil

2 shallots, finely chopped

1 garlic clove, crushed

1 tsp smoked paprika

Pinch sea salt and pepper

1 x 400g (14oz) can chopped tomatoes

2 tbsp unrefined caster (granulated) sugar

1 tbsp white wine vinegar

200g canned butter beans

200g canned haricot beans

1 tbsp finely chopped flat leaf parsley


1 Heat the olive oil in a non-stick saucepan and sweat the shallots and garlic for approximately 2 minutes, stirring often to avoid anything burning. Add the paprika and seasoning, then cook for 1 minute more.

2 Turn the heat right down, then add the tomatoes, sugar and white wine vinegar. Bring this to a simmer, then add the cooked beans, stirring to combine.

3 Cook for 3-4 minutes, stirring often. Check for seasoning, then serve with a sprinkling of parsley.


Scrambled tofu is the best start to a day for me – it is the perfect, and even tastier, equivalent to scrambled eggs. It is an amazing source of protein, iron and calcium. The optional Kala Namak (Indian black salt) adds a sulphuric, egg-like taste.

Serves 4


1 tbsp coconut oil

1 medium red onion, finely chopped

1 x 400g (14oz) block of firm tofu, drained

1 tsp ground turmeric

¼ tsp cayenne pepper

2 tbsp nutritional yeast

¼ cup almond milk

Handful of fresh baby spinach

150g cherry tomatoes, halved

Pinch Kala Namak (optional)

Pinch sea salt and cracked black pepper

2 tbsp mixed seeds, to serve


1 Preheat a large non-stick frying pan over a medium heat and add the coconut oil followed by the chopped onion. Sweat the onion until soft, stirring often. While the onion is cooking, drain the excess water from the tofu. Using kitchen paper, press on the block, absorbing the water. You will never remove all the water, but remove as much as you can. When the onions are soft, crumble the tofu using your hands into the frying pan. Give it a stir and sauté for 2 minutes.

2 Add the turmeric, cayenne, yeast and almond milk. Turn the heat down and stir for 2 minutes. It should really start to resemble scrambled eggs at this point. Turn up the heat and quickly add the spinach and tomatoes, stirring for 1 minute or until the spinach has wilted. Season with Kala Namak, if using, sea salt, and pepper to taste. Serve with a sprinkling of mixed seeds.


Tempeh isn’t the most exciting-tasting ingredient, but when you give it a ‘bacony’ flavour makeover, it’s incredible. It is also full of some great vitamins and nutrients. I cook my tempeh bacon in a broth first to guarantee the incredible smoky flavours.

Serves 4


1 x 200g (7oz) block of tempeh

For the broth: 960ml vegetable stock

1 tbsp soy sauce (or use tamari for gluten-free)

5 tbsp maple syrup

1 tbsp balsamic vinegar

1 tbsp liquid smoke

1 tbsp brown rice miso

1 tsp smoked paprika

1 tsp dried sage

1 bay leaf


1 First up we need to make a broth. Add all the broth ingredients to a large, lidded saucepan and give it a good old mix. Pop the saucepan on the stove with a lid on and bring the broth to a rolling simmer. This activates all the flavours.

2 Meanwhile, slice the tempeh into approximately 3-4mm thick slices, then carefully place the tempeh slices into the broth. Gently simmer the tempeh in the broth for around 20 minutes, with the lid on, stirring now and then. After 20 minutes, some of the broth should have been absorbed by the tempeh and it should smell beautiful and smoky.

3 Very carefully remove the tempeh slices from the pan and place them on a baking tray lined with greaseproof paper. Preheat your grill. Turn the heat up under the broth and boil until it reduces right down to almost a glaze-like consistency. This should take around 3-5 minutes, depending on how much broth was absorbed by the tempeh.

4 When reduced, brush the glaze over the tempeh slices, then place the tray under the grill for 12 minutes. Serve the tempeh bacon with your breakfast or use as the perfect sandwich filler.

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