vegan eggs

This Vegan Tater Tot Breakfast Casserole is loaded with vegan eggs, vegan sausage, tempeh bacon and veggies. The perfect vegan brunch or meal prep breakfast.

Vegan Tater Tot Breakfast Casserole

olive oil (separated)

onion

green bell pepper (diced)

red bell pepper (diced)

onion powder

tsp cumin

tsp smoked paprika

salt & pepper (to taste)

garlic (diced)

sausage

oz vegan cream cheese

non-stick spray

frozen tater tots

parsley (for topping)

If you are using frozen vegan breakfast &quot;meat&quot;, then set it out on a plate while you prep the veggies. It doesn&#039;t need to fully thaw.

Preheat oven to 375 degrees.

Heat 1 tbsp of olive oil in a pan over medium heat. Add the onion, bell peppers, onion powder, cumin, smoked paprika, salt &amp; pepper. Cook for 5-7 minutes, or until tender. Add the garlic and cook for an additional 30 seconds. Push the veggies to one side of the pan and add the remaining tbsp of oil to the empty side.

Add the vegan breakfast &quot;meat&quot; to the pan and break it apart with a wooden spoon. Cook for 3 minutes, or until browned. Combine the &quot;meat&quot; and veggies and turn the heat off. Add the cream cheese to the pan and stir until combined. Taste and adjust salt if needed.

Spray a 10&quot; cast iron skillet** (or baking dish) with non-stick spray. Transfer the veggie/&quot;meat&quot; mixture to the skillet and press it down into the bottom of the skillet. Pour the vegan eggs over top. Starting on the outside, layer frozen tater tots on top of the vegan eggs until the entire casserole is covered.

Place the casserole in the oven and bake for 35-45 minutes, or until the vegan eggs have set. Remove from the oven and let it rest for 10 minutes. Top with parsley, cut and serve.

This Vegan Tater Tot Breakfast Casserole is loaded with vegan eggs, vegan sausage, tempeh bacon and veggies. The perfect vegan brunch or meal prep breakfast.
#vegan #veganbreakfast #vegancasserole
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Vegan Tater Tot Breakfast Casserole | Vegan Brunch | This Savory Vegan

The BEST Tofu Scramble! If you miss scrambled eggs, this one's for you. Just 7 ingredients, 10 minutes and 1 pan required!

The Best Tofu Scramble

olive oil

(1) 16-ounce block firm tofu

nutritional yeast

turmeric

garlic powder

milk,

Heat the olive oil in a pan over medium heat. Mash the block of tofu right in the pan, with a potato masher or a fork. You can also crumble it into the pan with your hands. Cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone.

Now add the nutritional yeast, salt, turmeric and garlic powder. Cook and stir constantly for about 5 minutes.

Pour the non-dairy milk into the pan, and stir to mix. Serve immediately with sliced avocado, hot sauce, parsley, steamed kale, toast or any other breakfast item.

A tofu scramble seems like a no brainer, but nobody got it right until now! Let's brunch!

the perfect tofu scramble

x 14 oz brick firm tofu

shallot, minced

coconut oil (or vegetable oil)

yeast

paprika

tsp sea salt

C nondairy milk

green onion (optional)

pepper,

Rinse and drain the water from the package of tofu. Pat the brick of tofu with a paper towel to absorb any excess water.&nbsp;

Add coconut oil to a nonstick pan or cast iron skillet over medium heat and fry shallot for about 1 minute, until soft.&nbsp;

Crumble the tofu by hand into small pieces into the frying pan. Heat and fry together for another 2 to 3 minutes, then start adding in the spices, sea salt, and nutritional yeast. Cook for another 4 minutes until most of the liquid is absorbed and you're starting to see some browning on the tofu.&nbsp;

Add nondairy milk and cook for another 2 minutes. During these last couple of minutes add ground pepper and green onion if you like.

Easy recipe to make vegan scrambled eggs from chickpeas and not tofu. These scrambled eggs have a similar taste, texture and protein content as normal scrambled eggs. This recipe is vegan, plant-based, oil-free, soy-free and gluten-free.

Chickpea Scrambled Eggs

Chickpea flour

Water

¼ tsp Turmeric

½ tsp Smoked paprika

Garlic

Red onion

tbsp Broth

½ tsp Kala Namak / Black Salt

Mix together the chickpea flour, turmeric and smoked paprika...

Mix together the chickpea flour, turmeric and smoked paprika with a third of the water into a paste.

Bring the other 2/3rd of the water to...

Bring the other 2/3rd of the water to a simmer with a pinch of salt.

Stir in the chickpea mixture into the water and...

Stir in the chickpea mixture into the water and stir constantly for 5 mins while simmering.

Be careful not to let the bottom of...

Be careful not to let the bottom of the mixture catch.

Remove from the heat when thick and pour...

Remove from the heat when thick and pour into a glass dish.

Chill for half an hour in the fridge...

Chill for half an hour in the fridge then it should come away easily from the dish.

Mash the chickpea tofu in a pan and...

Mash the chickpea tofu in a pan and then add the remaining ingredients.

Cook for a few minutes until all the...

Cook for a few minutes until all the broth is absorbed and serve.

You can store the chickpea tofu in the...

You can store the chickpea tofu in the fridge for a few days before cooking.

https://mediavine-res.cloudinary.com/video/upload/mmsicccwwzfq4mnhwltq.mp4

Easy to make vegan scrambled eggs that is made out of chickpeas. Very inexpensive to make and free of soya / soy tofu. High in vegan plant protein and tastes like normal scrambled eggs

Vegan Scrambled Eggs - Chickpea Based

Made with JUST Egg, hashbrowns, roasted vegetables, and other tasty vegan ingredients, this plant-based hash brown casserole is perfect for delicious breakfast bake.

Plant-Based Hash Brown Casserole with JUST Egg

1½ cup shredded hash browns (uncooked)

broccoli

chili powder

lemon pepper

salt

vegan bacon (diced)

JUST Egg ((1 bottle))

vegan cheese (shredded)

cornstarch

black salt

preheat

prepare pans

Prepare a sheet pan with foil, sprayed with a little cocnut oil or other cooking spray. Prepare a 2 1/2 quart casserole dish with cooking spray.

chop vegetables

See notes for alternative vegetable suggestions. You will be using 1½ cups hash browns or shredded potatoes AND 1½ cups small broccoli pieces OR other vegetalbes. I buy my hashbrowns already shredded. If they are frozen, thaw. Chop the broccoili (or other vegetables) into small bite-sized pieces.

add ingredients

Toss together in a medium-sized bowl the hashbrowns, broccoli, chili powder, garlic powder, lemon pepper (see notes), salt, and oil. Spread on a prepared sheet pan.

cook

Cook in a 375° oven for a total 30 minutes. Take out after 15 minutes and with a spatula, flip vegetables, and stir around, so that the vegetables on the ourside get switched around with the vegetables in the midddle. This is ensure  more even cooking. Put back in the oven for 15 more minutes.

Hashbrowns and Vegetables

chop ingredients

While the vegetables are cooking, chop the onion into small pieces. Mince the uncooked vegan breakfast meat. I used vegan bacon but vegan sausge would be delicious too. You will need 1/2 cup of onions and 1/2 cup of vegan breakfast meat.

suate

Drizzle one Tablespoon of light tasting oil such as avocado oil in a saute pan. Turn to med-high and add the onion and breakfast meat. Saute for about 5 minutes or until onion has softened and the breakfast meat is cooked and just slightly crispy.

Onion and Vegan Breakfast Meat

combine ingredients

You can use the same bowl you used to season and toss vegetables to mix the JUST Egg mixture. Combine the JUST Egg, cornstarch, mayo, nutritional yeast, black salt (see notes), and vegan cheese shreads. Whisk together well, ensuring the cornstarch is mixed in well and there are no little white lumps.

Put the cooked vegetables, onion, and vegan meat, into the prepared medium-sized casserole dish. Pour the JUST Egg mixture evenly over the top, making sure that the vegetables are fully moistened.

Put in the 375° oven for 35-40 minutes. The top will be golden brown and when pressed slightly, you will see that the inside of the casserole is cooked. It might be slightly creamy, but not liquidy. It will become more solid as it sits.

cool

Allow to sit for about 5 minutes before serving.

Breakfast Bake

Make your own fried vegan eggs in 15 minutes or less! They look like real eggs and taste incredible. If you have been missing eggs, this recipe is for you! Made with simple ingredients that are easy to find.

Fried Vegan Eggs

firm tofu

white rice flour

kala namak (*also called black salt)

water

egg white mixture

salt (*or more kala namak)

yellow mustard

Prepare the egg whites: Drain any liquid from the tofu package, then add tofu to a blender, along with all the egg white ingredients. Blend until smooth, scraping down the sides as needed. Transfer the mixture to a bowl, scraping out all the last bits from the blender.

Prepare the yolk: To the blender, add back 1/2 cup of the egg white mixture, along with the rest of the yolk ingredients. Blend until smooth, then transfer to a small bowl. You can also just whisk the egg yolk mixture in a bowl if your blender is large and it won’t blend.

Place the egg white and yolk bowls close to the stovetop and get out a 1/4 cup measuring cup and a tablespoon for measuring. Heat a large cast iron (or other quality pan) over medium heat. Do not use a pan that is prone to sticking, cast iron or non-stick is best. Add a few tablespoons of refined coconut oil or vegan butter and let it coat the pan. 

Scoop 1/4 cup of the egg white batter and pour it into the pan but leave a little hole in the middle, if possible, and use a spatula to make it fairly flat and thin. In the hole, place 1 tablespoon of the “yolk” mixture. If there is no hole, it’s okay, just place it somewhere near the middle. 

Fit as many eggs as possible in the pan without touching. Let them cook on one side for 2-3 minutes, until nearly cooked through the top, then use a thin spatula to carefully flip the eggs over and cook for another minute. They will be fragile, so make sure to use a very thin spatula, get all the way under each egg and then flip carefully.

Transfer the cooked eggs to a plate, cover with foil to keep warm and continue until you have used all the batter. It should make about 12 eggs. Serve immediately with toast and jam, and maybe a side of tempeh bacon or breakfast potatoes. Enjoy!

This vegan frittata is a  budget-friendly brunch favorite that will wow your friends and family! It&#039;s  made with veggies and some vegan cheese and you don&#039;t even have to put it in the oven. Simple, delicious, and great for meal prep too. Enjoy!

Easy Vegan Frittata Recipe

olive oil (divided)

onion (chopped)

zucchini (chopped)

cherry tomatoes

tsp kosher salt

block medium tofu

black pepper

tsp baking powder

vegan cheese

Chop the onions and zucchini into small pieces and sautee in a large non-stick frying pan with 1 tbsp of oil. Season with salt and garlic powder and cook for 3-4 minutes.

In the meantime, drain the water from the package of tofu and press it slightly to remove a little of the excess water. Then crumble the tofu into a blender along with the, spices, baking powder, and the remaining tbsp of olive oil. Blend on high until very smooth and creamy. Pause to scrape down the sides as needed. Taste and add salt and pepper if needed. Then arrange th veggies in an even layer and dollop the tofy mixture over the veggies evenly. Gently smooth out the top and edges.

Top with cherry tomaotes and vegan cheese.

Then reduce the heat to medium low (about a 3 out of 10) and cover tigtly with a lid. Set a timer for 10 minutes then reduce the heat to low (2  out of 10) and cook for another 10 minutes or until the frittata is set on top, fluffy in the center, and pulling away from the pan slightly.

Remove from the heat and allow the frittata to rest for at least 15 miinutes before slicing. This is important because it needs some time to set. During this time, the top will become firmer and the edges will pull alway from the sides of pan, making it easier to slice and serve this frittata. In the meantime make some toast and pour yourself a cup of coffee 🍞 ☕️

I like serving this with avocado toast and/or a fresh green salad dressed with a tangy vinaigrette. Lots of ketchup and hot sauce on the side too. Enjoy!

Vegan Fried Egg

vegan yogurt (plain, unsweetened)

glutinous rice flour

aquafaba

tsp black salt

pumpkin puree (about 7 oz.)

vegan yogurt

tsp tapioca starch

Tbsp aquafaba

Tbsp mushroom seasoning

Tbsp Calcium Lactate

700 ml DISTILLED water

tsp Sodium Alginate

To prepare the alginate bath, add the distilled...

To prepare the alginate bath, add the distilled water to a blender. Set to medium speed and add in 1 tsp at a time of the sodium alginate. Once blended, add to a container or Tupperware, then refrigerate overnight. We need all the air bubbles to dissipate before using.

To make the egg whites, combine everything in...

To make the egg whites, combine everything in a measuring cup ideally (easier to pour).

To make the yolk mixture, add everything to...

To make the yolk mixture, add everything to a bowl and whisk together. You can also use a blender if you wish! Add more seasonings to taste, and thicken or thin it out to your desired consistency! Start with the smaller amounts of yogurt and oil and add in more to your liking.

To form the yolks, add about 1.5 tablespoons...

To form the yolks, add about 1.5 tablespoons worth of the yolk mixture to the sodium alginate bath. Using two spoons or small spatulas, gently fold the alginate over the yolk. It should sink down and form a sphere. Let it hang out for 30 seconds, then using a slotted spoon, gently scoop it up. Let the excess alginate drip off, then wipe the bottom of the slotted spoon with a paper towel. Let the yolk rest in another container of cool water.

To fry the egg, get a non-stick pan...

To fry the egg, get a non-stick pan up to medium heat with a bit of oil or vegan butter. Pour in about 1/4 cup worth of the egg whites. You can shake the pan a bit to spread the white out more, this will help the edges get crispy! Then just add your yolk to the middle of the white. Cook until desired doneness!

Season with salt, black pepper and more black...

Season with salt, black pepper and more black salt for extra egginess! Hot sauce is recommended too!

To make an over medium egg, simply add...

To make an over medium egg, simply add about 1 tsp of tapioca starch per yolk (each yolk should be about 1.5 - 2 Tbsp of the yolk mixture) and combine. Then add the yolk to the white after pouring into a heated pan. Cook until the bottom is browned, then flip and cook until desired doneness! Serve on some bread with some cheese, lettuce and tomato for a classic fried egg sandwich!

This Breakfast Fried Rice is a mix of vegan eggs, soyrizo, veggies and leftover rice. Ready in less than 30 minutes and perfect for any meal!

Breakfast Fried Rice

sesame oil

soy sauce

hoisin sauce

oil (separated)

Just Egg

garlic (minced)

ginger

green onions (diced, whites & greens separated)

soyrizo (crumbled)

leftover rice

kale (chopped)

avocado, sriracha mayo, everything seasoning, lime wedges (for serving)

Combine the sesame oil, soy sauce &amp; hoisin sauce in a bowl and set aside.

Heat 1 tablespoon of oil in a skillet over medium heat. Pour in the Just Egg and sprinkle with salt &amp; pepper. Once the edges start to cook (approx. 2 minutes), scramble with a spatula until the eggs are cooked through. Transfer to a plate and place the empty skillet back on the stove.

Add the remaining oil to the skillet with the onion, garlic, ginger and whites of the green onion. Cook down for 2 minutes. Add the soyrizo and cook for 5 minutes, stirring frequently.

Pour in the leftover rice, reserved soy sauce mixture and kale. Stir to combine everything and cook for another 5 minutes. Add the eggs back to the skillet and toss to combine.

Serve hot with the remaining green onion and the optional toppings.

https://www.youtube.com/watch?v=cFIaC83jTUg

This Breakfast Fried Rice is a mix of vegan eggs, soyrizo, veggies and leftover rice. Ready in less than 30 minutes and perfect for any meal!
*******
GET THE FULL RECIPE: https://www.thissavoryvegan.com/breakfast-fried-rice/

1 tablespoon sesame oil
2 tablespoons low sodium soy sauce
1 tablespoon hoisin sauce
3 tablespoons oil separated
12 ounces Just Egg
salt & pepper to taste
1/2 yellow onion diced
2 cloves garlic minced
1 tablespoon fresh ginger minced
3 green onions diced, whites & greens separated
6 ounces soyrizo crumbled
2 cups leftover rice
2 handfuls kale chopped
avocado, sriracha mayo, everything seasoning, lime wedges for serving

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Breakfast Fried Rice | This Savory Vegan

This Zucchini &amp; Potato Vegan Egg Bake is the perfect summer brunch idea! Shredded zucchini &amp; potatoes are baked with Just Egg!

Zucchini &amp; Potato Vegan Egg Bake

Yukon gold potato (shredded)

zucchini (shredded)

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