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!
If I’m going to feed my husband salad for dinner it better be hearty AND you know it’s gonna be VEGAN! Gigantic Monster Salad doesn’t sound as fancy, so here’s my Cobb Salad.
- Artichoke hearts–ours were frozen from Trader Joe’s obviously thawed
- Shredded carrots
- Eggplant bacon
- Bagged lettuce of your choice
- Any vegan dressing of your choice–we used olive oil and vinegar
- Salt and cracked pepper to taste
Recipe (so simple):
Chop everything up and put on bed of lettuce, dress, and eat up! Make a batch of the eggplant bacon and freeze what you don’t use for recipes like this or Sunday breaky! We simply thaw it or quickly crisp it in a pan with coconut oil.
Oh no! Forgot the sour cream!!!! The baked potatoes, chili or taco salad just won’t taste the same! Problem solved in 5 minutes:
- 1/3 to 1/2 cup cashews
- 1T apple cider vinegar
- Juice of one lemon
- 1T nutritional yeast
- Salt to taste
Add all ingredients into a food processor or blender. Add water a little at a time and blend until the desired consistency is reached. Sometimes I like my sour cream thick, sometimes runny, it really depends on what I’m using it for! Pictured below is a thicker version I used in chili.
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!
- 3-4 pitted dates (adds sweetness)
- Cacao powder for chocolate almond milk
I love plantains and in my opinion, they are best done savory instead of sweet.
- 1 plantain sliced or chopped
- 1tbs garbanzo flour (or other GF flour)
- 1tbs nutritional yeast
- 1 flax egg (1tbs ground flax mixed with 3tbs hot water)
- 1/4th cup chopped kale
- 2tbs grape seed oil
- salt and pepper to taste.
In skillet over low/medium add grape seed oil and plantain, mash. Next add all ingredients except kale and mash again. Add kale on top and cook 3-5 minutes, gently break apart with spatula and flip. Cook another 3-5 minutes. Break apart with spatula again and serve!
I found Namaste Perfect Flour Blend baking mix and used it to make vegan, gluten free pumpkin biscuits. I figured the pumpkin would make a great egg substitute!
- 2 cups Namaste Perfect Flour Blend baking mix
- 1T Apple cider vinegar (ACV)
- 1/3 cup unsweetened almond milk
- 3/4 cup pumpkin purée
- 2T coconut oil or grape seed oil, additional for brushing tops of biscuits.
Preheat oven to 400 degrees. Whisk together ACV and milk and set aside 5-8 minutes to curdle. Place flour in large mixing bowl.
After the milk has curdled, whisk in pumpkin purée and oil. Fold into baking mix and incorporate until dough forms.
Place a piece of parchment paper on a counter top and dust with flour. Put dough in the middle and knead about 3-5min sprinkling with flour to avoid sticking.
Roll to 1inch thick with rolling pin (use flour as needed to dust pin to prevent sticking). Use a round cookie cutter to cut circles of dough and place on oiled baking sheet. Brush tops of biscuits lightly with oil (I used home made vegan butter) and bake 10-15minutes (depending on size).
The Simple Mills factory is at it again! Rocking my breakfast world with these super clean pancakes. Of course I use my vegan butter on top, pure maple syrup, and OF COURSE I substituted vegan ingredients (including a flax “egg” substitute* and almond milk for cow’s milk). Whipped ’em up on the griddle and #donelikedinner!
*you can totally leave out the egg or flax “egg” substitute, add a tiny bit more almond milk, and it’s JUST AS GOOD.
I am LOVING this recipe from The Earth Diet. I will admit..like red wine, it’s an acquired taste, but now that I’ve used it a few times #cantlivewithout! This recipe uses apple cider vinegar, olive oil, almond milk (I used my cinnamon-y home made version to give it a kick).
For the full recipe check out The Earth Diet by Liana Werner Grey!
I make vegan pizza all the time using a variety of ideas for crusts. I like to maintain gluten free as much as possible and found an amazing crust mix while shopping last weekend, check it out!
I simply followed the instructions on the Simple Meals box…simple enough!
For the toppings:
Balsamic garlic glazed onions–
- Slice a small onion cutting and separating into strips.
- Mince 2 cloves of garlic
- Cover the bottom of a pan with balsamic vinegar and cook on med-low for 10min until soft and fragrant, set aside to cool.
Chop about 1/2 cup fresh basil
I cooked one Hilary’s quinoa burger and crumbled it for the “meat,” which is totally optional
Dairy Free Parmesan cheese
- After the crust is cooked, use a spoon to put a layer of organic tomato paste on the crust.
- Next layer the onion mixture and top with quinoa crumbles and basil
- End with a light layer of Parmesan cheese
Bake 350 degrees an additional 15 minutes and serve!