Oh my goodness! I love it when someone sends me one recipe let alone 8!!! I totally have to share these with you – my personal favourite is the vegan quiche – sooooo nice! Without further ado, go and get breakfast made. What are you waiting for!! (you can of course invite me – only good cooks need apply!)c
Vegan Quiche
Vegan Quiche
1 onion
6 mushrooms
1 pepper
2 cloves garlic
1 tsp cooking oil to fry the veggies
250 g shortcrust pastry (try JusRol frozen pastry)
250 g plain or smoked tofu
Splash of soya milk
Salt and pepper, to taste
1/3 block vegan cheese (try Redwood’s or Sheese)
7 cherry tomatoes, halved
Preheat the oven to 400°F/205°C.
Chop the vegetables and garlic finely and fry in the oil over low heat until soft. Roll out the pastry or press into a quiche dish with your fingers. Blind bake in the oven for 5 minutes.
Chop the tofu roughly and blend, along with the soya milk, salt and pepper, into a smooth paste in the blender.
Remove the veggies from the heat and the quiche dish from the oven. Pour the blended tofu into the pan with the veggies and stir. You will see liquid rising from the vegetables, diluting the tofu mixture. Grate the soya cheese into the mixture until it stiffens. (Smoked tofu will require less “cheese” to stiffen than plain tofu.) Dollop the mixture into the pastry-lined quiche dish and garnish with the cherry tomatoes. Bake for about an hour or until brown on top.
Variations: Use any veggies you like. The recipe above is just a basic quiche. Try adding chopped faux bacon for extra flavour. If you prefer crunchy veggies, don’t precook them.
Sosmix Fry-Up
This English breakfast is easy and delicious – enjoy it after a night on the town or for a Sunday brunch.
1 small bowl of Sosmix (sausage substitute mix available at any whole-food shop), ready-mixed with water
1 onion, chopped
2 Tbsp. oil
2 tomatoes, quartered
6 mushrooms, chopped
2 pkgs Redwood Cheatin’ Rashers
1 small can baked beans
2 slices whole-wheat bread
Margarine (for the toast)
Allow the Sosmix to stand for 10 minutes, then roll into “sosages” and set aside.
Fry the onion in the oil in a frying pan. Add the tomatoes and sosages.
Add the mushrooms and the Cheatin’ Rashers (if you can find any room!).
Gently heat the beans in a separate pan.
Toast the bread and spread on some margarine.
Serve the fry-up on the bread. Enjoy!
Vegan Eggs Benedict
Create a gourmet breakfast with this vegan twist on a French classic.
For the Vegan Hollandaise Sauce:
6 ripe yellow tomatoes
50 ml extra-virgin olive oil, plus extra for tossing with the tomatoes
1 tsp Dijon mustard
Pinch of white pepper
2 Tbsp white vinegar or wine vinegar
2 Tbsp vegan margarine
2 tsp arrowroot mixed with 60 ml cold water
Preheat the oven to 300°F/150°C.
Toss the tomatoes in some olive oil. Place on a baking sheet and roast for 30 minutes. Flip over and roast for another 30 minutes.
Remove from the oven and place in a blender, pulsing to chop. Slowly add the 50 ml oil and the mustard, white pepper and vinegar, blending until fully emulsified. Strain through a sieve.
Place the sauce in a medium sauté pan over medium heat. Add the vegan margarine and the arrowroot mixture and whisk until thickened. Taste and adjust the seasonings. (To save time, make the Vegan Hollandaise Sauce a day in advance and reheat for serving.)
For the ‘Eggs’ and ‘Bacon’:
3 Tbsp unbleached white flour
1 Tbsp nutritional yeast flakes
Pinch of turmeric
Garlic powder, to taste
1/2 tsp salt
1/2 tsp black pepper
450 g firm tofu, cut into 6 flat rounds (6 mm thick)
1 Tbsp vegetable oil
6 slices veggie bacon
In a bowl, mix the flour, nutritional yeast, turmeric, garlic powder, salt and pepper. Dredge the tofu in the flour mixture and shake off any excess.
In a medium pan, heat the vegetable oil over high heat. Fry each side of the tofu rounds until golden. Remove and place on paper towels to drain.
In the same pan, cook the veggie bacon for 1 to 2 minutes on each side and set aside.
To Assemble:
6 whole-wheat English muffins
1 Tbsp vegan margarine
3 Tbsp minced fresh chives
Toast the English muffins and spread with the vegan margarine. Top each half with one tofu round and one slice of the veggie bacon. Place on serving plates.
Spoon the Vegan Hollandaise Sauce on top. Sprinkle with the chives and serve immediately.
Makes 6 servings
Breakfast Burritos
Making breakfast for picky eaters? Customise these burritos with salsa, soya cheese and shredded lettuce for a healthy, protein-packed start to your day.
6 whole-wheat tortillas
4 Tbsp vegetable oil, divided
1 clove garlic, minced
1/2 onion, finely diced
450 g firm tofu, crumbled
1 handful chopped vegetables of your choice (try green onions, tomatoes, mushrooms and bell peppers)
1/8 tsp turmeric
Salt and pepper, to taste
Veggie sausage, crumbled
Tabasco or other hot sauce, optional
Place the tortillas between two wet paper towels, wrap them in foil and heat them in the oven for 5 to 10 minutes at 200°F/93°C.
In a large frying pan, heat 2 Tbsp of the vegetable oil over medium heat.
Add the garlic and onion and sauté for 2 to 3 minutes. Add the tofu, vegetables, turmeric and salt and pepper and continue to cook over medium heat for 5 to 7 minutes.
Meanwhile, in another frying pan, heat the remaining oil, add the faux sausage and cook until the “sausage” is browned.
Add the “sausage” to the tofu mixture and stir to combine.
Scoop the mixture into the tortillas, fold them up and serve immediately.
Serve with hot sauce.
Makes 6 servings
Tofu Scramble
1 packet firm tofu, drained and crumbled
1 Tbsp vegetable oil
125 g green pepper, chopped
125 g onion, chopped
75 g fresh mushrooms, sliced
2 cloves garlic, chopped
1/4 tsp turmeric
75 to 125 ml barbecue sauce (optional)
50 g Bac-o-Bits (optional)
Salt and pepper, to taste
Sauté the crumbled tofu in the oil until dry. Add the remaining ingredients and continue to cook for 5 to 10 minutes.
Makes 4 servings
Creamed ‘Beef’ on Toast
Start your day off right with this hearty recipe.
2 Tbsp vegetable oil
1 Tbsp non-dairy margarine
1 small onion, finely diced
100 g flour
1/2 litre soya milk
Salt and pepper, to taste
1/2 tsp vegan Worcestershire sauce
1 pkg faux ground beef
8 slices whole-wheat bread, toasted
In a large sauté pan, heat the vegetable oil and non-dairy margarine over medium heat, add the onion and cook until the onion is translucent and soft. Add the flour and stir until it thoroughly coats the onion. Add the soya milk, salt, pepper and Worcestershire sauce and whisk until the mixture is thick and bubbly.
Reduce the heat to low, add the faux ground beef, stir, and cook for several minutes until the “beef” is heated through.
Serve the creamed “beef” over slices of toast.
Makes 4 servings
Easy Peanut Butter Breakfast Wrap
Take five minutes in the morning to make a healthy meal to start your day.
6-8 Tbsp crunchy peanut butter
4 whole-grain flour tortillas
2 bananas, sliced
1 apple, thinly sliced
3 Tbsp raisins
Spread one-fourth of the peanut butter on 1 tortilla. Layer one-fourth of the remaining ingredients on top.
Roll tightly. Slice in half on a diagonal.
Repeat until all the ingredients are used.
Makes 4 servings
Breakfast Parfait
Crunchy granola paired with creamy yogurt makes a delicious and healthy start to your day.
2 handfuls whole-grain granola
1 container vegan yogurt (vanilla or fruit flavoured)
1 banana, sliced
Sliced strawberries or raspberries
In a tall glass, layer some of the granola, yogurt and fruit. Repeat until the glass is filled or all the ingredients are used.
Makes 1 serving
Your “vegan ingredients put together in a perfect combination” loving Matt!
