The breakfast for those who think life isn't worth living without a bacon butty!

  • Serves 4
  • Preparation time 15 minutes (plus 30 minutes chilling time)
  • Cooking time 20 minutes
  • Can be vegan*


1/2 onion, sliced

2 tbsp olive oil

100g mushrooms, chopped

1 standard can baked beans

1/2 tsp paprika

2 garlic cloves, crushed

1/2 tsp chopped fresh thyme

40g grated vegetarian cheese (or vegan ‘cheese’*)

1 free range egg (omit for vegan option*)

20g sundried tomatoes in oil, drained

1 tsp vegetarian Worcestershire sauce

1/2 tsp vegetable stock powder

90g breadcrumbs

25g pine nuts

2 tsp wholemeal flour

Salt and pepper to taste

To coat:

1 free range egg, beaten (omit for vegan option*)

50g wholemeal flour seasoned with black pepper and paprika


200g tomatoes, chopped

25g red onion, finely chopped

40g sundried tomatoes, chopped

1 lime, juice only

Black pepper and a little salt

To serve:

A few salad leaves

4 bread rolls

60g vegetarian cheese (or vegan ‘cheese’*) cut into four slices



Triple BLT


  1. Gently fry the onion in oil for five minutes until soft, then add the mushrooms. Continue to cook until most of the moisture from the mushrooms has evaporated. While this is cooking divide the tin of beans into two. Set half the can of beans aside and drain off the sauce on the remaining half.

  2. Place the cooked onion, mushroom and drained baked beans in a food processor with the paprika, garlic, thyme, cheese, free range egg (*omit if vegan), sundried tomatoes, vegetarian Worcestershire sauce, stock, breadcrumbs, pine nuts and wholemeal flour. Season with salt and pepper and whizz for 10 seconds. Allow the mixture to chill in the fridge for at least 30 minutes.

  3. Shape the mixture into eight small sausages. Dip in the remaining egg (*omit if vegan), then roll in wholemeal flour.

  4. Gently fry in olive oil for ten minutes, carefully turning from time to time.

  5. To make the relish mix the tomatoes, red onion, sundried tomatoes, lime juice, black pepper and a little salt in a bowl, then set aside.

  6. For each serving, place salad leaves onto a bread roll, top with two sausages and relish. Finally, add a slice of vegetarian cheese (or vegan ‘cheese’*) to the frying pan and heat for 30 seconds. Top your sandwich with the cooked cheese. Heat the remaining beans and serve alongside your sandwich.

© The Vegetarian Society 2012.

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