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/