Vegan “Egg” Breakfast Sandwich

Okay, friends. This is a game-changing recipe.

Right before I went all in on the vegan diet one year ago, I was eating over-easy eggs or scrambled eggs almost daily.  It was really hard for me to give them up. But I knew I couldn’t start a vegan website if I was eating eggs, so I sacrificed my delicious breakfast sandwiches for the greater good.

In a years time, I’ve figured out that pan-fried tofu with the right spices and condiments tastes exactly like the eggs I ate on the daily . Plus, there’s no cholesterol in this breakfast sandwich! Woohoo!

Vegan "Egg" Breakfast Sandwich
Serves 1
Hearty, warming and takes you back to childhood, eating sausage, egg & cheese breakfast sandwiches, but without all the cholesterol!
Ingredients
  1. Extra firm tofu (organic if possible)
  2. Vegan breakfast sausage (I used Light Life brand Meatless veggie sausage)
  3. Vegan cheese (Daiya cheddar works well or Miyoko's Vegan Mozzerella)
  4. 2 slices of bread
  5. 1-2 Tbsp vegan mayo
  6. 1 tsp yellow mustard
  7. 1 tsp garlic poweder
  8. 1 tsp turmeric powder
  9. salt and pepper
  10. 1/2 tsp paprika
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Instructions
  1. Place two slices of bread in toaster and cook until lightly browned.
  2. While bread is toasting, remove tofu from package and drain excess water. Place tofu on a clean towel and press to remove excess moisture.
  3. Turn frying pan on medium low heat (you can add oil to the pan to help with sticking or go oil-free if you prefer!)
  4. Slice tofu into 1/2 inch thick slices, and place on heated frying pan.
  5. Sprinkle on half of the amount of garlic powder, turmeric powder*, paprika, salt and pepper. Let tofu cook on each side until browned (about 4-5 minutes). Flip over and add remaining spices. Cook 4-5 more minutes. Keep warm in the oven.
  6. Slice vegan sausage into patties and brown both sides.
  7. Add vegan mayo and mustard to toast. Place cheese, tofu and vegan sausage onto toast.
Notes
  1. *Whenever you use turmeric (fresh or powder), ALWAYS add a little bit of black pepper. The oil in pepper activates the beneficial qualities of turmeric and makes it 2,000x more bio-avaliable to our bodies!
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The Vegan Steven http://thevegansteven.com/

 

 

Miso Noodle Soup

With dark nights returning and a chill in the air, it’s the perfect time for creating warm, delicious soups! Miso soup is one of my favorites because it’s so easy and nourishing.  Adding gluten-free noodles to the oodles of veggies is comforting and warms the soul. Don’t just take my word for it, my two year old daughter loves it, too!

 

 

 

  If you grew up eating chicken noodle soup, this is an awesome plant-based recipe that will give make you feel nourished and healthier if you’re feeling under the weather.  This soup is essentially vegetable broth, miso paste and whatever veggies you have in your fridge, but I’ll post my recipe below as a starting point!

 

Miso Noodle Soup
Serves 6
A warm, hearty, comforting family favorite. Great for cold nights and during times of illness, especially!
Prep Time
10 min
Total Time
30 min
Prep Time
10 min
Total Time
30 min
Ingredients
  1. 8 cups vegetable stock
  2. 2-4 Tbsp miso paste
  3. 1/2 cup yellow onion
  4. 2-3 cloves garlic
  5. 2 stalks celery
  6. 2 medium sized carrots
  7. 1/2 bunch kale
  8. 1/4th green cabbage
  9. 3-4 packages of rice noodles (or whatever noodles you prefer-- could also sub cooked rice)
  10. 1 Tbsp olive oil
  11. 1 lemon
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Instructions
  1. 1. Put olive oil at the bottom of the soup pan. Heat up oil on the stove on low heat.
  2. 2. Chop onions and garlic. Brown in pan until golden and fragrant.
  3. 3. Chop other veggies and cook for about 5 minutes on medium low heat.
  4. 4. Add in 8 cups vegetable broth. Simmer for 5 minutes on medium heat until broth starts to bubble.
  5. 5. Add in rice noodles and simmer for about 5-7 minutes until tender.
  6. 6. Add miso paste to soup and stir until completely dissolved.*
  7. 7. Add juice of one lemon.
  8. 8. Turn off heat, let cool for a few minutes and then enjoy!
Notes
  1. *You can also take 1 cup of hot broth out of the soup, mix it with the miso until is dissolved into a thick paste, and then add back into the soup. This ensures that there are no chunks of miso floating around.
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The Vegan Steven http://thevegansteven.com/

 

 

Autumn Cobbler

I can feel it… fall is on the horizon! I always get a little too excited for the changing of the seasons, but I love the crisp air and colorful leaves that Autumn brings.  I also love baking fresh peach cobbler with warm spices to have for an easy breakfast or after dinner dessert.

This delightful dessert is a knock out and incredibly simple to make.  It’s full of bright, fuzzy peaches (which are in season and on sale right now at our local Coop!) and beautiful blueberries with hints of cinnamon, orange zest and vanilla. Is your mouth watering yet?

Autumn Cobbler
Serves 6
Peach cobbler bursting with fall flavors of vanilla, orange, lavender and cinnamon!
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. Fresh peaches 12 peaches (one dozen)
  2. Frozen blueberries 1 cup
  3. *Rye flakes (or oatmeal) 2-3 cups
  4. Earth Balance Butter 3-4 Tbsp
  5. Coconut Sugar 1/2 cup
  6. Orange zest + juice from one orange
  7. Vanilla 2 tsp
  8. Cinnamon 1-2 Tbsp
  9. Lavender 2 tsp *optional*
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Instructions
  1. Cut peaches into thin slices. Place in baking dish.
  2. Sprinkle a 1/4th cup coconut sugar over top peaches. Add 1 tsp orange zest, the juice from half an orange, vanilla and cinnamon. Gently stir to evenly coat.
  3. Add 1 cup frozen blueberries and mix in with peaches.
For crumble
  1. Mix rye flakes with Earth Balance butter with clean hands until it's thoroughly mixed. (It shouldn't be too dry or buttery.)
  2. Add in 1/4th cup coconut sugar, cinnamon, vanilla and orange juice.
  3. Sprinkle dried lavender on top (optional)
  4. Bake in the oven at 350 degrees Fahrenheit for 30 minutes or until crumble is golden brown.
  5. Serve warm with dairy-free ice cream or soy cream. It's delicious on its own, too!
Notes
  1. *I used rye flakes for the first time, and it worked really well for the crumble. You can definitely use oatmeal, but I thought it was a nice change of pace.
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The Vegan Steven http://thevegansteven.com/

 

 

 

 

 

 

Mediterranean Pasta (gluten-free & vegan)

Hello lovely humans!

I’m back with a crazy delicious recipe for you all.

It’s savory, hearty and easily made into a gluten-free meal for those who are sensitive to gluten.  Pair it with a smooth red wine and you’ve got yourself a perfect weeknight meal for you and your loved ones!

Let’s get to it!

 

Mediterranean Pasta
Serves 3
Bursting with fresh vegetables, walnuts and olives, this vegan Mediterranean pasta is sure to be a crowd pleaser!
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. Yellow Onion 1/4th cup chopped
  2. Garlic 2 cloves
  3. Portabella mushrooms 1 cup chopped
  4. Zucchini 1/2 cup chopped
  5. Red Pepper 1/4th cup chopped
  6. Green Peas (frozen) 1/2 cup
  7. Pimento Stuffed Green Olives 1/4th cup
  8. Walnuts 1/2 cup
  9. Gluten Free Noodles (if gluten free -- otherwise use regular noodles)
  10. salt + pepper
  11. garlic salt
  12. Extra Virgin Olive Oil
For the sauce
  1. Olive juice 2 Tbsp
  2. Balsalmic vinegar 2 Tbsp
  3. Lemon juice 2 Tbsp
  4. *Mango Vinegarette 2 Tbsp -- (this is made in house at our local coop, but can be substituted for a different vinegarette or omitted)
  5. Fresh basil
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Instructions
  1. Begin by bringing a pot of water to boil.
  2. Once boiling, add noodles and cook until noodles are al dente.
  3. Strain and put noodles back into pan with lid on top to keep warm.
*While water is boiling, begin sauteing vegetables
  1. Put 1 Tbsp of EVOO in a warmed skillet on medium-low heat.
  2. Chop yellow onions and garlic and place into skillet until browned and fragrant.
  3. Add in chopped mushroom, zucchini, red pepper, peas, walnuts and olives.
  4. Sprinkle about 1 tsp of garlic salt on top, mix thoroughly and cook until veggies are cooked all the way through.
  5. Add salt & pepper to taste.
For sauce
  1. Mix all ingredients and pour over veggies.
  2. Add veggies with sauce with the noodles.
  3. Mix and enjoy right away!
  4. Top with fresh lemon and basil (optional)
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The Vegan Steven http://thevegansteven.com/

Bon appetite!

Fruity French Toast (vegan)

Hello friends! Hope you are all having a wonderful start to your weekend.

I don’t know about you, but life has been bananas lately!

Speaking of bananas… my friend Tully from her website VegansFirst.com has an amazing, three ingredient banana pancake recipe that you should definitely try! She also has lots of incredible dessert recipes that I’m excited to whip up in the near future. Head over to her site and check out her delicious recipe ideas!

This week, I have a tasty and easy to make vegan french toast recipe I’ve been eager to share with you all! It’s perfect for weekend mornings when you’re craving something sweet but filling. 

Fruity French Toast
Serves 3
Sweet with subtle hints of blueberries, coconut and cinnamon. Heartwarming and delicious!
Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 2 flax eggs (2 TBSP ground flax seed + 6 TBSP water)
  2. 1 TBSP chia seeds
  3. 1 TBSP hemp protein powder
  4. 1/2 cup non-dairy milk or creamer
  5. 1/2 tsp cinnamon
  6. 5-6 slices of bread (gluten-free will work for this, too!)
For topping
  1. fresh strawberries
  2. frozen or fresh blueberries
  3. coconut shreds
  4. maple syrup
  5. Earth Balance butter
  6. hemp hearts
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Instructions
  1. Make two flax eggs in a small bowl. Set aside for a few minutes.
  2. Add chia seeds, hemp protein powder, cinnamon and non-dairy milk to a flat bottomed dish. Mix in flax eggs to non-dairy milk mixture and whisk until combined.
  3. Heat up a large frying pan on the stove. Put a spoonful of Earth Balance butter to coat the pan and set to a medium heat.
  4. Dip one or two slices of bread in the non-dairy milk mixture at a time until evenly coated and put immediately in the frying pan.
  5. Let it fry for 4-5 minutes, then flip and cook until golden brown.
  6. Continue this process until all slices of bread have been coated and fried.
  7. Top with Earth Balance butter and maple syrup!
  8. *Coconut shreds, blueberries, strawberries and hemp hearts are optional but add lots of deliciousness!*
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The Vegan Steven http://thevegansteven.com/

Dairy-free Mango Lassi

Happy Thursday, friends!

Last week, I was craving a smoothie (like I do almost every afternoon), and I was dreaming about the delicious mango lassi drinks I used to get when I went to my favorite Indian restaurant up in Rochester, MN.

Unfortunately, it contains cow’s milk, which I can’t drink anymore, but I’ve created a dairy-free version that (dare I say it?) tastes even better than the original!

This super simple, sweet treat needs only 5 ingredients and 5 minutes of your time!

Dairy-free Mango Lassi
Serves 3
All you need are five ingredients and five minutes to make this classic, sweet and satisfying Mango Lassi!
Ingredients
  1. 1 32 oz. container of coconut milk (I used Pacific brand original unsweetened)
  2. 1 1/2 cups frozen pineapple
  3. 1 1/2 cups frozen mango
  4. 1 orange (juice & zest)
  5. 1 tsp. cinnamon
Optional
  1. Fresh mint leaves (for lassi and garnish)
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Instructions
  1. Add coconut milk, frozen fruit, orange zest & juice, cinnamon & mint leaves into blender
  2. Blend until smooth
  3. Pour into desired glass
  4. Enjoy with a reusable straw or spoon!
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The Vegan Steven http://thevegansteven.com/

Roasted Potatoes & Chickpeas

Wow.  Yesterday we lost a beloved man who shared delicious food in beautiful cities all over the world.  Anthony Bourdain made an palpable impact on people from all walks of life.  I appreciate and admire his sincerity, his honesty & humanity. 

While reading news articles about him today, I came across a few surprisingly thought-provoking quotes.  Bourdain said, “nothing [is] actually more political than food.” My first reaction was resistance. “What about music? Or peacefully protesting?”

The more I chewed on it (pun intended), the more it resonated with me.  Yes! Being vegan IS a political act! I had never viewed it in the way, but I had felt it.  I’ve felt defiant about consuming animal products just because that’s how we were raised and because it’s considered “normal”. I don’t agree with the industry, I feel better not consuming animal products, so I’m using my food choices and dollars as my vote. 

No, Bourdain was not vegan, and that’s okay.  His words, his life and gifts to this world will live on, and inspire passionate political change through food.

——

Okay, onto the reason you’re here — the recipe!

My partner, Matthew, made this AMAZING potato & chickpea combo for brunch last weekend and I’ve been thinking about it ever since.  It’s overflowing with warm, hearty flavors and packed with plant protein! Would highly recommend this recipe for a fun brunch or “brinner” on the weekend!

Roasted Potatoes & Chickpeas
Serves 2
Hearty, delicious & bursting with flavor! Matthew gets all the credit for this creation -- he's turning out to be quite the chef!
Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
Ingredients
  1. 1 large russet potato
  2. 2 large carrots
  3. 1 can chickpeas
  4. Water 1/4th cup
  5. Extra Virgin Olive Oil 2 Tbsp
  6. Vegetable broth 1/2 cup
  7. Bragg's liquid aminos 2 Tbsp
  8. Balsamic vinegar 1 tsp
  9. Garlic powder 1 Tbsp
  10. Herbs de Provence 1 tsp
  11. Turmeric Powder 1 tsp
  12. Salt & Pepper (to taste)
Optional
  1. 5 fresh chives + chive flowers
  2. Tofutti sour cream
  3. Sriracha hot chili sauce
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Instructions
  1. Turn oven to 350 degrees Fahrenheit
  2. Place drained chickpeas on a baking tin with garlic salt and Balsamic vinegar
  3. Bake for 15-20 minutes or until crispy
  4. Set aside when done
  5. While the chickpeas are cooking, prepare the potato...
  6. Put 1/4th cup of water at bottom of pan to help steam the potato
  7. Bake whole potato for 40 minutes or until fully cooked*
  8. Dice cooked potato into bit sized chunks
  9. Put 1 Tbsp of EVOO into a large skillet and turn to a medium low heat
  10. Place diced potatoes in skillet
  11. Add garlic powder and a pinch of salt
  12. Cook potatoes for 3-5 minutes on medium heat
  13. Add washed and chopped carrots to potatoes
  14. Also add 1/2 cup of vegetable broth, herbs de provence, turmeric powder, and Bragg's liquid aminos
  15. Stir and place cover on skillet -- cook for 7-10 minutes on medium heat (stir occasionally)
  16. Take cover off and cook for another 5-7 minutes
  17. Add cooked chickpeas and stir
  18. Serve and garnish with Tofutti sour cream, Sriracha hot sauce or chive flowers!
Notes
  1. *Can bake it ahead of time to speed up the process!
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The Vegan Steven http://thevegansteven.com/

Homemade Vegan Pizza

Hey friends! Craving a vegan pizza but there’s no vegan pizzaria in sight? Look no further!

Making your own pizza at home can be fun and delicious.  We have been having pizza on the weekends for the past few weeks.  It’s such a treat and we really look forward to having it for dinner.  Being vegan in Iowa can be tough sometimes, but being about to make veganized versions of our favorite meals has been a game changer. 

What are your favorite toppings for pizza? Let me know in the comments below! Hope you all have a great Saturday! If you make a vegan pizza, tag me @thevegan.steven so I can see your glorious creation!

Homemade Vegan Pizza
Serves 2
Who says you can't have pizza just because you're living a vegan lifestyle!? With the help of some delicious cheese and meat alternatives, you can create a yummy pie that will impress vegans and non-vegans alike! Simple, satisfying & savory!
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. Pizza dough (we used a premade sourdough crust bought from our local Coop)
  2. One jar of pizza sauce (we used Field Day brand)
  3. One bag of vegan cheese (we used Daiya mozzarella)
  4. 2 vegan sausages (we used Field Roast brand)
  5. One red onion
  6. Half a red pepper
  7. Half a yellow pepper
  8. Handful of spinach
  9. Half a cup of sliced mushrooms (we used Crimini mushrooms)
  10. One clove of garlic
  11. 1/4th cup flour for rolling pizza dough
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Instructions
  1. Preheat oven to 400 degrees Fahrenheit
  2. Line a pizza pan with parchment paper
  3. Wash and slice onion, garlic, peppers and mushrooms
  4. Roll dough into a circle and place on pizza pan (add a bit of flour to keep it from sticking to surfaces)
  5. Add pizza sauce -- spread evenly
  6. Put sliced veggies on top
  7. Add sliced vegan sausages and vegan cheese
  8. Throw it in the oven for 20 minutes or until crust is golden brown and cheese is melted
  9. Let cool for 5 minutes and devour!
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The Vegan Steven http://thevegansteven.com/

Blueberry Rhubarb Crisp

The rhubarb is ripe and ready for the pickin’, which means our family is going to be eating a LOT of rhubarb crisp (no complaints here!)

As a disclaimer, you should know that the rhubarb leaves are POISONOUS and definitely NOT EDIBLE! Cut them off and throw them away.  Because they are poisonous they should not be discarded in the compost bin 🙁

Also, make sure you gently pull at the base of the stalk — don’t cut the rhubarb with a knife or scissors as this can scar the plant. I learned this the hard way, so hopefully you’ll learn from my mistakes!

Here is the simple, delicious recipe for the blueberry rhubarb crisp I made last week.  Enjoy!

Ingredients:

12 stalks of rhubarb with leaves cut off

1 cup of frozen blueberries

1 cup of rolled oats

1/4 cup Earth balance butter

1 tsp of cinnamon

1/4 – 1/2 cup of sweetener (I used coconut sugar but you could use maple syrup or regular sugar)

1 Tbsp ground flax seed

1 Tbsp chia seeds

Directions:

1. Chop rhubarb into 1 inch segments and place in baking dish (I used a 5 x 7 inch dish).

 

2. Add blueberries and mix well.

3. Sprinkle 2 Tbsp of sweetener of choice onto fruit and mix again until covered.

4. Make crumble by mixing oats, Earth balance butter, cinnamon, the rest of your sweetener, flax seed and chia seeds.  Mix well.

5. Apply crumble to the top of fruit, then cook at 375 degrees Fahrenheit for about 30 minutes or until fruit is cooked and crumble is golden brown.

6. Let cool for 10 minutes, then serve and enjoy!

*I wish I had an after picture of the rhubarb crisp but we ate it so fast I didn’t get a chance to snap a picture!*

 

It’s Rhubarb and Asparagus season!

In late April, we had numerous spring snow storms.  I’m talking 7 to 8 inches of cold, wet snow.  Luckily it melted pretty quickly, but it threw me for a loop.  Was it ever going to be spring? When do we plant our garden? Or start our seeds?  I’ve been feeling very behind and inadequate.  After all, we’ve never had our own backyard garden to this caliber. But it’s a dream I’ve always had, to live off the land, to grow our own food, to return to the earth.

Ruth, the woman who owned this house before us, planted everything from kale to raspberries, edible flowers to herbs I’ve never heard of.  It’s intimidating to say the least, but I’m eager to learn and develop my skills.  I have a lot to learn.

This weekend, my husband’s parents came up to help us clean up the garden (bless them!) and to our surprise, there were asparagus popping up! They did so much work prepping the garden and I can’t thank them enough.  It will be exciting to get our seedlings planted and watch them grow!

Did you know that it’s asparagus and rhubarb season?  I didn’t, but I’m excited to already have food to harvest and incorporate into our meals (thanks Ruth!) The other night, after a very long and difficult day with my daughter, I went into the garden to harvest the asparagus and rhubarb. It was therapeutic to be in the alternate universe of the garden.  It’s calming and awe-inspiring.  The Earth is abundant with beauty and nourishment, we just need to be awake enough to appreciate it.