1 spaghetti squash
2 cups arugula
1 bag of sliced cremini mushrooms
2 shallots or 1 onion
3 cloves garlic
1 tbs avocado oil
2 cups veggie broth
Garbanzo bean flour
Salt, pepper, and nutmeg to taste
2 tbs vegan butter
Preheat oven 350 degrees
Cut spaghetti squash in half, deseed, and place face up on baking sheet. Bake 350 degrees for 45min
Put 1tbs avocado oil in skillet on medium-low. Add garlic, shallot, and mushroom. Sauté 2-3 min then add arugula sauté until soft and arugula wilted.
In sauté pan, sprinkle top of veggies with garbanzo bean flour and mix in.
Add 2 cups veggie broth and bring to a simmer. Use a whisk to break up chunks of flour. Add more garbanzo bean flour to thicken as desired, remove from heat.
Salt, pepper, and nutmeg to taste
Pull squash out of oven and use a fork to separate and place in a bowl. Mix with 2tbs vegan butter, salt and pepper to taste.
Place spaghetti squash on plates and top with veggies.
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!
I like quick and easy vegan food. Got 10 minutes?
- 2 cans Trader Joe’s jackfruit
- 1 jar of your favorite vegan BBQ sauce (mine’s from Central Market)
- 1 bag of your favorite vegan slaw mix (mine’s from Trader Joe’s)
Open and drain jackfruit. Shred jack fruit (I used my hands) and discard hard pieces. Place into a medium sauce pan and pour BBQ sauce over the top and mix. Place on medium-low stove top and heat through.
Mix slaw together in mixing bowl. Plate and serve.
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.
Nothing gives a vegan a nice full belly better than rice! Here’s a super easy recipe that’s sure to spice up the kitchen. It’s Hatch chili season and Texas, and here’s one (of many) recipes I’ve spiced up!
1 cup brown jasmine rice
4 cups organic vegetable broth
2 small sliced carrots (I used one orange and one purple)
1/2 sliced union
1 clove of garlic
1/4 cup roasted hatch chilis (if you don’t have hatch chilis, you can use a can of green chilis)
A dash of turmeric (if desired)
Place all ingredients into sauce pan and bring to a boil. Lower heat and simmer covered until all liquid is absorbed. Cool and serve.
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.