On Friday and Saturday last week, I worked all day and night at a conference my job hosted. Due to the long hours, the panelists, participants and staff all received breakfast, lunch and dinner. But what’s a vegan to do in a non-veg world?? Luckily, I was able to order special meals in advance for lunch and dinner. For breakfast, (my fave meal of the day) I was able to scrounge up homefries sautéed in oil and some fresh fruit. Not a bad meal, but not exactly an inspiring one either. Everyone else dined on French toast, pastries, scones and scrambled eggs. It made me yearn for a decadent hot breakfast too. So I decided to prepare my own hot breakfast at home!
You can cook one of these recipes or all three like I did for a delectable breakfast or brunch. The vegan French toast I adapted from a recipe by Emily Barth Webber in the June ’08 edition of VegNews Magazine. I’ve used vanilla soymilk before in a stuffed French toast recipe I cook and it’s a wonderful substitute for eggs. Using soymilk in the batter makes the toast taste lighter while the vanilla and the blended bananas impart a subtle sweetness. The tofu scramble I adapted from a recipe created by Lindsay Nixon, blogger at Happy Herbivore, featured in the January ’10 issue of Vegetarian Times. A hearty meal full of protein and bursting with fresh veggies, the turmeric, mustard and nutritional yeast give it a yellow color (albeit a bright one) reminiscent of scrambled eggs. You can also make this meal portable by putting in a wrap. And the homefries are a simple recipe that my boyfriend and I whipped up. I like the sweetness of the rosemary and he adores the cayenne’s heat…together they create a harmonious bite.
You’ll be ready to start your day and take on the world after you’ve devoured these delish dishes!
Vegan French Toast
1 loaf French bread, sliced
1 1/2 cups vanilla soymilk
1 1/2 bananas, sliced
3 tablespoons non-dairy butter (Earth Balance rocks)
1 teaspoon cinnamon
In a blender or food processor, combine soymilk, bananas and cinnamon. Blend until smooth. Pour batter into large dish.
In a large skillet, heat 1 tablespoon of butter on medium-high heat. Dip bread on both sides into batter. Place battered slice into skillet. Continue with more slices to place in skillet. Fry until golden brown on one side, then flip and cook on other side. Continue in batches adding 1 tablespoon of butter with each new batch.
Yields 3-4 servings
3 large Yukon gold potatoes, chopped
3 tablespoons olive oil
1 tablespoon rosemary, dried & crushed
1/8 teaspoon cayenne pepper, dried
Salt & pepper to taste
Heat olive oil in a large skillet on high heat. Add potatoes. Sprinkle with cayenne pepper, rosemary, salt and pepper. Sautée for approximately 15 minutes until golden brown.
Yields 3 servings
1 16 oz package extra-firm tofu, drained and crumbled
2 tablespoons nutritional yeast (you can buy at Whole Foods)
2 teaspoons Dijon mustard
2 tomatoes, diced
1 cup baby bella mushrooms, sliced
1 cup spinach leaves, chopped
1/2 cup onion, diced
4 cloves garlic, minced
3 tablespoons extra-virgin olive oil
1/2 teaspoon turmeric
Salt & pepper to taste
Stir tofu, nutritional yeast, mustard and turmeric together in a bowl. Mix well and set aside.
In a large skillet, heat olive oil on high heat. Sauté onions and garlic until onions are translucent.
Pour tofu mixture into skillet. Add mushrooms. Cook for approximately 5 minutes.
Add tomatoes and spinach. Cook for a few minutes more until mushrooms are golden and spinach has wilted. Season with salt and pepper to taste.
Yields 3-4 servings
All of your recipes look so delicious, they are making me really hungry. I can’t wait to try some with my family!
All this great food makes me salivate SOOO much! I haven’t had a hot, decadent breakfast in so long, I need to get up early on my day off sometime and put one or all of these together!
@Karla and @Gianni, Thank you so much for the compliments. Let me know how the recipes turn out 🙂
I’ve been meaning to post a comment on this recipe for some time now. I highly recommended it.
We loved this recipe when we first tried it, and in some ways it’s become a staple in our house. The french toast is fabulous, especially when made with homemade bread. The potatoes and scramble are very tasty, too, with a pleasing consistency. When this is cooking, the whole house smells wonderful with a mix of herbs and sweetness and fruit.
On weekends, my wife will sometimes make the whole recipe, including all 3 parts. Put it together with coffee and some juice, and you’ve got a daybreaker as good as any offered by the breakfast joints out there.
Sometimes just the weekend’s not enough, so she’ll make a larger batch of just the scramble, which seems to keep pretty well for a couple of days in the refrigerator. It works great for a microwavable lunch, or to speed up the morning process during the week.
We’ve been enjoying this for months now. Thanks. It makes being vegan a little easier.