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!
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!
Scrambled eggs and sausage are something I miss from my former paleo life. The vegan lifestyle has eased my tummy and for that I’m thankful. BUT what to do about the Sunday egg desire? Oatmeal with a Fork has come to my rescue! I’m NOT about tofu and egg substitutes so their take on Vegan Scrambled ‘Eggs’ (soy free) hit the mark! Of course I played with the recipe juuuust a little…here’s what I did:
3 T grapeseed oil
5 T Garbanzo bean flour
6 T water
1 chopped scallion
1/4 cup Trader Joe’s Mushroom Medley (frozen). You can always use fresh if you wish.
1/4 cup chopped kale
Salt & pepper to taste
Heat 3 T grapeseed oil in pan and add mushrooms and kale. Cook until heated through and leave in pan on low.
Whisk together all other ingredients and pour on-top of mushroom mixture. Cook on low without mixing until it is ‘set’–about 5 minutes.
Once set, use a spatula to flip it, cook on low an additional 1-2 minutes, then break it up and serve!
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.