Fun vegan breakfast devoid of soy is a rare find. Enjoy my Vegan Hash soy free, gluten free, and delicious!
Trader Joe’s Shredded Hash Browns
Hilary’s black rice burger
Salt and pepper to taste
If you don’t have a griddle…I highly recommend getting one! We have a cheap one that’s lasted a decade. Spray griddle with coconut oil, heat to 400 degrees. Place hash browns on griddle, flip at 7 minutes then cook another 7-10 minutes (until they are as crispy as you’d like). Add the rice burger to the griddle and heat through after the first hash flip. Smash an avocado and mix with salt and pepper. Avocado is nature’s runny egg, butter, and cheese…it gives juuusst the right breakfast texture and adds some a.m green!
Never fret again about being out of almond milk. Whip up a batch in a flash and enjoy all week long. Almonds help fight muscle soreness, constipation, blood pressure, and provide a nice source of protein and fat.
1 cup unsalted almonds*
3-4 cups water
Dash of sea salt
2 tbs Raw unfiltered honey or to taste
*roasted unsalted almonds provide a nuttier taste.
Place all ingredients into a high speed blender and blend until liquid appears white (approximately 1 minuet). Strain the liquid through a cheese cloth or nut bag to filter out the almond meal. Enjoy!
I had full intentions to make vegan sausage using whole, canned black beans; however, the distractions of a busy super market got the best of me, and I grabbed canned refried black beans. I've outlined how I made the best out of my purchase. I have to say…they turned out pretty darn good!
Free of gluten, dairy, soy, and animal products.
1 Can refried black beans
1/2 cup coconut flour
1/2 cup sesame seeds
Onion powder, garlic powder, sage, smoked paprika, cracked red pepper, salt and pepper to taste (because I hate following recipes)
About 1 tbsp fennel seeds (less if you prefer, but I really like fennel, this is what gives sausage the taste of sausage)
Spray skillet with cooking spray and heat to medium. Mix all ingredients together in a bowl and form small patties. Cook on medium until the top is dark brown or slightly charred. Makes about 15-20 small patties.
Sunday breakfast–must be filling and delicious. Nothing can beat the nostalgia of grandma’s bacon and eggs but this dish certainly fills the void with an amazing vegan option. I’ve been looking for a soy free, grain free egg replacement. I present, Ezekiel english muffins with smashed avocado and “eggs.”
Whole can chick peas (juice and all) into skillet.
Add ground flax seed, chopped onion, turmeric powder, garlic powder, salt, pepper to taste over medium heat.
As the mixture heats, mash and allow to simmer until thick, stirring frequently.