Breakfasts Archives - Page 5 of 6

Sauteed Tofu with Shallots, Almond and Amaretto

August 6, 2010 by epicureanvegan

This recipe, from Vegan Planet, was certainly yummy, but it struck us as more of a breakfast than a dinner meal. The tofu had a pancake-like texture and the amaretto gave it a sweet, syrup-y taste. It was delicious, but I could see serving it for breakfast or brunch, rather than dinner.

INGREDIENTS:
1-16 oz (I used 14 oz) pkg extra firm tofu, drained and pressed and cut into 1/4″ thick slices
1/4 C all purpose flour
Salt and black pepper
3 Tbs olive oil
4 shallots, thinly sliced lengthwise
1/2 C vegetable broth
1/4 C amaretto or other other almond-flavored liqueur
1/2 C slivered almonds, toasted
1 Tbs minced fresh parsley

DIRECTIONS:
Dredge the tofu in the flour. Season with salt and pepper to taste. Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook until brown on both sides, 2-4 minutes per side. Remove from skillet, transfer to a plate; set aside.

Add the shallots to the skillet, cover and cook until tender, about 5 minutes. Add the broth and liqueur and heat almost to boiling. Reduce the heat to low, return the tofu to the pan, add the almonds and parsley, and simmer to infuse the tofu with the flavor of the sauce and heat through.

Serve hot and enjoy!

Vegan Sausage Breakfast Casserole

August 4, 2010 by epicureanvegan

It was a beautiful, lazy morning, and I love to cook in the morning, however, it seems I usually don’t have the time. It was also a good opportunity to clean out the fridge of the on-the-verge veggies that I just couldn’t see get thrown away. This casserole was creamy, spicy and a great way to start the day. (And to satisfy my morning-cooking-craving.) The 6th Grader even said, “Dad better not eat it all before tomorrow morning.”

INGREDIENTS:
2 Field Roast Sausages, Mexican Chipotle flavor, crumbled
1/4 of a head of cabbage, any variety, shredded
1/2 a large red bell pepper, diced
1 large leek, chopped
6-8 mushrooms, diced
1 small zucchini, diced
2 C crackers, broken into large crumbles (herbed crackers would be nice for added flavor)
1 C Tofutti sour cream
1-3/4 C vegan cheddar, shredded and divided
Dashes of cumin, cayenne, salt, and pepper
Olive oil

DIRECTIONS:
Preheat oven to 350. Spread cracker crumbles on the bottom of a 9×13″ pan; set aside.

In a large skillet, heat 1-2 tablespoons of olive oil. Add bell pepper, cabbage, leek, and sausage. Saute about 10-12 minutes until vegetables are just beginning to soften and turn brown. Add mushrooms, cumin, cayenne, salt, and pepper; cook another 3 minutes, or so.

In a small bowl, combine sour cream with about 3/4 cup of the cheddar. Layer on top of the cracker “crust”. You want to avoid dropping big clumps of it because you want it to be evenly spread on top of the crackers. Try and spread it around as best you can.

Layer with sausage mixture and spread it out evenly. Top with remaining cheddar cheese and bake uncovered for 20 minutes.

Let it sit a couple of minutes before slicing it up. Enjoy!

Tempeh Bacon

July 2, 2010 by epicureanvegan

I know many people who would consider going vegan, but the thought of giving up bacon brings tears to their eyes. (Think what it does to the piggies!) Tempeh bacon may not cut it for them, but I love this stuff. A little caramelized, it tastes wonderful. You could break it up for salads, sandwiches, tofu scrambles, or just snack on it as it is.

INGREDIENTS:
1 pkg (80z) tempeh
1/4 C tamari
2 tsp Liquid Smoke
3 Tbs maple syrup (I’m not a huge fan of maple-flavored stuff, so I used brown rice syrup)
1/4 C water
Canola oil, for frying

DIRECTIONS:
Steam the tempeh for about 10 minutes. Meanwhile, in a large bowl, combine tamari, Liquid Smoke, syrup, and water. Mix well. Let tempeh cool before slicing it into thin, bacon-like strips.

Place slices in marinade (I used a large ziplock bag–just turn the bag over a few times to thoroughly marinate the slices) and let sit for as long as you like. Less than half and hour works great. After the tempeh has marinated, heat oil in a large skillet over medium-high heat. Fry the strips and each side until crisp. Sprinkle a little extra tamari and syrup on the tempeh while cooking—the tempeh will turn brown, caramelize, and get crisper and chewier . Remove to a plate lined with paper towels to absorb excess oil. Enjoy!

(BaconLettuceTomatoAvocado)

Recipe source: The Vegan Table

Breakfast Frittata

June 23, 2010 by epicureanvegan

I absolutely love to cook in the morning, but I rarely get a chance to do so. But when I saw this recipe from Kelly at Vegan Thyme, I knew I had to make the time. It’s easy to make and you can use your favorite ingredients. (It’s a great recipe for cleaning out the fridge)!

INGREDIENTS:
Crust:
1 small pkg. sliced mushrooms (about 1-1/2 cups)
1 small onion, diced
3/4 C crackers, broken into medium-sized pieces
1 garlic clove, minced
Olive oil
A couple dashes of: thyme, rosemary, parsley, and smoked paprika
Filling:
I peeled and diced up three small potatoes, half a red bell pepper, and about a cup of diced red cabbage. Feel free to use whatever you’d like —maybe some hashbrowns, zucchini, artichokes, tempeh bacon or spinach.
Salt and pepper to taste
Vegan cheddar, shredded

DIRECTIONS:
Preheat oven to 350. In a large pan, heat olive oil, then add garlic. Saute mushrooms and onions until soft and tender. Season with thyme, rosemary, parsley, and paprika (or your favorite spices). Pour into a pie plate and press down with a spoon to create a crust. Layer on crackers and some cheese.

In the same pan, saute the potatoes, cabbage, and bell pepper.

Season with salt and pepper and cook, covered for about 10-15 minutes, stirring occasionally. Don’t worry about cooking it all through since it will be in the oven. Pour onto the crust.

Then another layer of cheese. (Moe came to investigate what I was doing):

Bake uncovered for 25 minutes. Let cool for about 5 minutes before slicing into it. Enjoy! Thanks, Kelly! This is a fabulous recipe!

Western Tofu Scramble

April 29, 2010 by epicureanvegan

This is a great way to start the morning! Especially when the morning is snowy. Yes…snowy. It’s the end of April, right? Well it snowed last night, so instead of heading out for my morning walk, I decided to cook up a protein-packed breakfast and tackle that walk later when things clear up.

INGREDIENTS:
1 Tbs olive oil
1 garlic clove, minced
1-14oz pkg. extra firm tofu, drained, pressed and crumbled
3 Tbs fresh cilantro, chopped
1/2 a large orange or red bell pepper, diced (about 3/4 C)
4 green onions, sliced (or 1/4 C of diced yellow onion)
1/2 tsp cumin
1/4 tsp turmeric
1/3 C salsa
1/4-1/3 C vegan cheddar or pepper jack cheese, shredded
Salt and pepper, to taste

DIRECTIONS:
In a large skillet, heat olive oil over high heat. Add garlic and bell pepper. Reduce to medium heat and saute until pepper is softened, about 5 minutes. Add the green onion and saute another minute, then add the cumin and turmeric. Add tofu and stir to combine–the turmeric will immediately turn the tofu yellowy-orange, like real scrambled eggs. You don’t have to use it–totally optional. Stir in the cilantro and season with salt and pepper to taste. Stir in the salsa, then the cheese. Serve alone, or wrap in a warmed flour tortilla and enjoy!

Stuffed French Toast

April 4, 2010 by epicureanvegan

My mom made these for brunch this morning and they were so delicious, we ate the leftovers for dinner. The batter recipe is from The Kind Life but she stuffed them with Tofutti cream cheese with orange zest mixed in it. We took two slices of bread and “glued” them together with the cream cheese. For some, we added a layer of apricot jam. They reminded me of my mom’s stuffed french toast she used to make when I was a kid: cream cheese mixed with crushed pineapple and chopped walnuts.

INGREDIENTS:
Yeast-free bread slices (French Meadow Summer Bread or whole spelt bread are good options)
1 1/2 cups firm tofu
1 1/2 teaspoon cinnamon
2 tablespoons rice syrup
1/2 cup soy milk
1/2 teaspoon sea salt
1 tablespoon corn oil
1 teaspoon vanilla
Oil of your choice (olive, safflower, sunflower, etc.) for frying
Stuffing: 2- 8oz containers of Tofutti cream cheese, zest from one large orange and maybe some sugar for sweetness–blended together.

DIRECTIONS:
Blend all (non-optional) ingredients together until smooth and creamy. If too thick, add more soy milk. There are two ways to “stuff” the French toast. You can spread the cream cheese on two slices and sandwich them together, or if the slices are thick enough, split the slice with a knife, but only slice it about 3/4 of the way and fill with the stuffing. Dip bread in batter and fry in hot oiled skillet until browned on both sides. Top with fresh fruit, maple syrup, powdered sugar, or any of your favorite toppings.

Hash Brown Casserole 2

April 2, 2010 by epicureanvegan

UPDATE (2/3/14): I’ve made this so many times–it’s a great brunch side dish but I’ve discovered it’s even better to saute the hash browns and onions beforehand. Yes, it makes more work, but I tend to make this up the night before so that I can just toss it in the oven in the morning. I think it’s worth the extra effort 🙂

INGREDIENTS:
1 16-oz bag frozen hash browns
1 C vegan cheddar, shredded
1 C vegan pepper jack cheese, shredded
1/2 pkg Silken tofu, extra firm, crumbled
1-1/2 C fresh spinach, chopped
1/2 a large yellow onion, chopped
6-oz Tofutti sour cream
1/2 C soy milk (or any nondairy milk of your choice)
1 tsp garlic salt
1/4-1/2 tsp ground black pepper
1/4-2/3 C bread crumbs

DIRECTIONS:
Preheat oven to 350 and lightly oil a 9×13″ baking pan. In a large bowl, combine both cheeses, tofu, onion, sour cream, soy milk, garlic salt, and pepper. Stir in the hash browns and spinach and spread evenly into the prepared pan.

Cover with foil and bake for 40-45 mins. Sprinkle with bread crumbs and bake uncovered for another 10-15 mins until slightly browned. Enjoy!

Hash Brown Casserole 2

Cook time

60 mins

Total time

1 hour

No one will ever know this is vegan! This is creamier than version 1 and takes a bit more time, but worth it, especially when even your non-vegan friends and family will love it. I think 1-1/2 C of sliced mushrooms would be a great addition and I'll also add ½ cup of nutritional yeast for a dose of B vitamins. UPDATE (2/3/14): I've made this so many times--it's a great brunch side dish but I've discovered it's even better to saute the hash browns and onions beforehand. Yes, it makes more work, but I tend to make this up the night before so that I can just toss it in the oven in the morning. I think it's worth the extra effort 🙂

Author: Epicurean Vegan

Serves: 8

Ingredients

1 16-oz bag frozen hash browns
1 C vegan cheddar, shredded
1 C vegan pepper jack cheese, shredded
½ pkg Silken tofu, extra firm, crumbled
1-1/2 C fresh spinach, chopped
½ a large yellow onion, chopped
6-oz Tofutti sour cream
½ C soy milk (or any nondairy milk of your choice)
1 tsp garlic salt
¼-1/2 tsp ground black pepper
¼-2/3 C bread crumbs

Directions

Preheat oven to 350 and lightly oil a 9x13" baking pan.
In a large bowl, combine both cheeses, tofu, onion, sour cream, soy milk, garlic salt, and pepper. Stir in the hash browns and spinach and spread evenly into the prepared pan.
Cover with foil and bake for 40-45 mins.
Sprinkle with bread crumbs and bake uncovered for another 10-15 mins until slightly browned. Enjoy!

Hash Brown Casserole

March 31, 2010 by epicureanvegan

There so many different versions of hash brown casseroles that I want to try, but this one is pretty dang good that I can’t see venturing to make too many other recipes. This was also very easy to make and perfect for Easter brunch which is just a few days away. The recipe calls for vegan sausage, so I used Tofurky Italian Sausage that is seasoned with sun-dried tomatoes and basil. Feel free to change it up, using your favorite vegan meat. Leftovers are perfect for wrapping up in a tortilla with a bit of salsa and vegan cheese–make several and store in the fridge to grab and go. (Also check out Version II).

INGREDIENTS:
1 lb. frozen hash browns, thawed
1/2 lb. vegan sausage, crumbled (I used 2.5 Tofurky sausages, using the food processor to crumble it quickly)
5 Tbs margarine, divided
6 green onions, sliced
4 Tbs flour
3/4 cup vegetable broth
3 Tbsp. nutritional yeast
1 Tbs oregano
3/4 cup soy milk
1/2 tsp salt
Black pepper, to taste
1/2 cup soft bread crumbs

DIRECTIONS:
Lightly oil a 9×13″ casserole dish. Preheat the oven to 400°F.

Gently toss the hash browns and vegan sausage together and place in the casserole dish.

In a saucepan over medium-low heat, melt 4 Tbsp. of the margarine and sauté the green onions for 1 minute.

Whisk in the flour, creating a roux, and cook for 1 minute, or until browned. Gradually whisk in the broth, nutritional yeast, oregano, and soy milk. Cook, stirring constantly, until thickened (the sauce shouldn’t be so thick that it sits on top of the casserole instead of steeping through).

Season with the salt and pepper. Pour the sauce over the casserole.

In a small bowl, melt the remaining 1 Tbsp. margarine and toss with the bread crumbs. Sprinkle over the casserole and bake for 45 to 55 minutes, or until the top is browned. Let cool for 5 mins and then enjoy!

Recipe Source: Vegcooking

Spicy Sweet Potato Hash

March 24, 2010 by epicureanvegan

This recipe, from Vegan Planet, is great for leftover sweet potatoes, but if you don’t have any, it’s certainly easy enough to make this recipe. Just peel and dice 2 medium sweet potatoes, layer onto a lightly oiled baking sheet and cook for 15-20 mins at 375.

You can also serve this hash in a flour tortilla with some salsa and vegan shredded cheese…yum!

INGREDIENTS:
1-1/2 lbs sweet potatoes (about 2 medium-sized ones)
1 Tbs olive oil
1 large yellow onion, chopped
1 small red bell pepper, seeded and chopped
2 frozen veggie burgers, thawed and chopped or crumbled (6oz of Boca Meatless Crumbles would work well, too or 2 Tofurky Italian sausages–basil and sun dried tomato flavor, diced)
1/4 tsp cayenne, or to taste
Salt and ground black pepper

DIRECTIONS:
Heat the olive oil in a large skillet over medium heat. Add the onion and bell peppers, cover, and cook until softened, about 5 mins. Add the potatoes, veggie burgers (I zapped the burgers in the microwave for about a minute–I’d go with 30 seconds, then chop or crumble them), cayenne and salt and pepper to taste.

Cook, stirring frequently, until lightly browned, about 10 mins. Enjoy!

Recipe source: Vegan Planet

Cranberry Muffin-Bundt

March 22, 2010 by epicureanvegan

The original recipe is called Low-Fat Vegan Coffee Cake but it really has more of a muffin-like texture, consistency and taste. “Coffeecake” just doesn’t seem to fit. It’s not to say it’s not delicious because it’s extremely tasty and moist. Plus…prep time was about 10 minutes and only required one medium sauce pan! How easy is that?! This would be great for dessert, brunch (Easter is coming up…) or just good ‘ol teatime.

INGREDIENTS:
1/4 cup vegan margarine
2 cups applesauce
1 cup flour
1-1/2 cups wheat bran flakes or oat bran (I used the flakes and broke them up just a little bit)
1 cup sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 cup raisins (I used dried cranberries)
1 cup chopped nuts (optional-but I used walnuts)

DIRECTIONS:
Preheat the oven to 350 degrees and grease a 9″ square baking pan. I obviously used a bundt pan–I think it makes a much prettier presentation. In a medium-large saucepan, combine the margarine and applesauce over medium heat and heat until margarine is melted. Remove from heat.

Add the remaining ingredients, combine well and pour into prepared baking pan. I had to shake the pan to even out the batter. It should resemble oatmeal.

Bake for 25-30 minutes, however, I ended up baking mine for 45 mins before an inserted knife came out clean. All ovens run differently, so just keep an eye on it. Leave in the pan and place on a rack to cool before removing from the pan.

Top with confectioners’ sugar, of desired. (I say yes–it’ll look pretty) Enjoy!

Enjoy!

User Reviews

Overall Rating:

4 out of 5

tasty, easy and moist!, March 15, 2009
Guest erineedwards

“I thought this cake was very simple to prepare and my family loved it, including our picky toddler!I reduced the sugar by half, only using 1/2 cup and found it was still very sweet. I also subbed oatmeal and oat flour for the recommended oats or wheat germ or whatever it called for, I don’t recall. I did add raisins and walnuts.I baked it as suggested but found in my 8 inch round glass dish I needed to cook it about 20 minutes longer than suggested!”

4 of 4 people found this review helpful.

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Sauteed Tofu with Shallots, Almond and Amaretto

Vegan Sausage Breakfast Casserole

Tempeh Bacon

Breakfast Frittata

Western Tofu Scramble

Stuffed French Toast

Hash Brown Casserole 2

Hash Brown Casserole

Spicy Sweet Potato Hash

Cranberry Muffin-Bundt

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