Tag Archives: vegan breakfast

Vegan-ize It: Weekend Brunch

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Its Monday.  The weekend just ended and I’m already counting down the days until next weekend!  No better way to do that than dream about one of my favorite weekend meals:

BRUNCH!  First thing that comes to mind for most people are eggs, right?  First thing that comes to a vegan’s mind is the delicious dish we all know as Tofu Scramble.  For as many incarnations of an omlette that might exist, the possibilities are also endless for Tofu Scramble.  Except with the vegan version, you don’t need to worry about all the saturated fat and cholesterol!  Or, the cruelty of the egg/dairy industry.  It really is a win/win.  Here is my favorite recipe…

Melissa’s Best Tofu Scramble in the World

Ingredients

  • Two links of Tofurky Breakfast Sausage, sliced  -OR-
  • 1/3 tube Gimme Lean sausage, crumbled
  • 1 c. sliced Baby Bella mushrooms
  • One block of extra firm tofu (DON’T press!)
  • Approx. 2 c. chopped kale
  • 3 tablespoons nutritional yeast
  • 1 tsp ground turmeric
  • 1/4 c. Daiya cheddar cheese
  • Few shakes of dried dill or oregano, to taste
  • salt & pepper to taste
  • fresh chopped parsley to garnish
  • Hot sauce/ketchup to serve

Directions

  1. Slice the Tofurky Breakfast Sausage and saute in a pan with the mushrooms over medium high heat with a little bit of olive oil or vegan butter until browned.

    We like Tofurky and Gimme Lean sausage but feel free to use your favorite.

  2. In a bowl or a large cutting board, use a fork to crumble the tofu.  Feel free to leave larger chunks of tofu and have the texture be uneven – we are mimicking scrambled eggs.
  3. Add tofu to saute pan with sausage and mushrooms.  Add turmeric and nutritional yeast and toss in pan to incorporate.

    Before

    After

  4. Add greens.  Cover and let steam for a minute or two.
  5. Sprinkle Daiya cheese evenly on top of the scramble.  Cover briefly to melt the cheese.  Reduce heat to low/medium.
  6. Top with the fresh parsley and salt/pepper to taste.  Serve with hot sauce or ketchup.

    Absolutely yummy.

And because no weekend brunch is complete without a little indulgence, here is a bonus smoothie recipe.

Blueberry Smoothies

Ingredients  (serves 2)

  • 2 c. your choice of non-dairy milk (in this instance, vanilla soy)
  • 1 c. frozen wild blueberries
  • 2 tbsp ground flaxseed meal
  • 2 tbsp chia seeds
  • Filtered water, as needed

    Smoothie ingredients

Directions
  1. Put blueberries, milk and flaxseed meal in blender and blend until incorporated, adding some filtered water if needed to thin out  a little bit.
  2. Add chia seeds and blend for another 30 seconds or until incorporated.
  3. Serve.

    Beautiful blueberry color -- Full of antioxidants!

This recipe was inspired by a post by Dr. Greger on nutritionfacts.org, one of my favorite vegan nutrition resources.

Antioxidants + Omega 3's = Nutritious and Delicious!

The Vegg! (W/French Toast recipe)

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The Vegg is the world’s first vegan egg – and a product I’ve been excited about ever since I heard about it!  I knew it was something that we’d want to try, particularly because Melissa loves to cook weekend breakfasts for us.  I purchased a packet at the Vegetarian Food Festival last weekend from the Vegan Bodega, excited to see what was in store for us.

The Vegg is completely cholesterol free, gluten-free, no trans fats, ten calories per serving and 10% of the proceeds from each purchase goes straight to Compassion Over Killing, a great animal advocacy group.  You can use The Vegg in any recipe that calls for eggs.

Yesterday was the day!  We were going to try the Vegg!  Melissa decided to make french toast, as that is one breakfast dish that we both love and have missed (french toast with just soy milk is not the same).

The makings for a delish Saturday morning breakfast

Here is what you will need:

Melissa’s Vegg French Toast

  • 2 tsp Vegg*
  • 1/2 c. water*
  • 1/2 c. soy milk (or other nut milk of your preference)
  • 1/4 tsp vanilla
  • Cinnamon to taste (a few shakes)

*as per Vegg’s website, 1 tsp Vegg powder + 1/4 c. water = 2-3 yolks

Inside the packet of Vegg

Combine the Vegg and water in a mixing bowl until smooth (10-15 seconds)

Measure out The Vegg!

It even SMELLED like eggs!

In a separate, shallow bowl, combine soy milk, vanilla, & cinnamon and mix thoroughly.  Add Vegg mixture.

Voila! French toast mixture that looks just like the real thing!

Coat both sides of your favorite kind of bread with the french toast mixture.

Dunk!

It even coats like eggs.

Coat your pan with your favorite vegan butter (we love Earth Balance) on medium-high and place your french toast in the pan to cook.

Cook til golden brown

Cook for a few minutes on each side, until golden brown.

Looking delicious.

Serve with real maple syrup and your favorite vegan sausage.

Blueberry smoothies, french toast & vegan sausage - a yummy Saturday brekkie.

Perfect french toast crust.

This product has revolutionized the vegan breakfast!  Now we can enjoy our french toast the way we did when we were kids, a beautiful french toast crust with NONE of the guilt about supporting the egg industry.  Hats off to you, Vegg, for creating such a fantastic product.