Tag Archives: Recipe

Vegan Breakfast – Tofu Scramble Recipe

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We really enjoy breakfast at all times of day, so it was imperative early to find a vegan substitute for eggs. Tofu makes the most easy sub, and a tofu scramble is very simple to make. There are as many tofu scramble recipes as their are people cooking them, but here is an uncomplicated starting point!

Ingredients

1 block firm or extra firm tofu, drained
1 small-medium onion, diced
1/2 red pepper, diced
1 tsp turmeric
1/4 tsp ginger
1/4 tsp chili powder
1/4 tsp mustard powder
1-2 T nutritional yeast flakes
2 T olive oil
Salt and pepper to taste

Process

Add olive oil to the bottom of a frying pan. Sauté onions  and peppers until they begin to soften. Add turmeric, ginger, chili powder, mustard powder, yeast flakes, and salt and continue to cook for 2-3 more minutes. Once vegetables are nicely done, crumble in a block of tofu, continue to sauté while stirring and breaking up tofu into scrambled bits.

Once heated through, add other desired toppings and serve. Delicious, filling, and high in protein!

Options:
~ Add black or kidney beans with the tofu and serve with salsa and vegan sour cream for a vegan huevos rancheros.
~ Add mushrooms and vegan swiss or monterey jack style cheese
~ Add broccoli and vegan cheddar style cheese
~ Add other vegetables, like fresh diced tomatoes, hot peppers, green beans, kale, edamame
~ Vary your seasoning to taste, adding more ginger, hot sauce or hot pepper flakes, liquid smoke, etc.

Also, see this breakfast casserole recipe for another vegan egg-like option.

Breaded Vegan Eggplant – So Good!

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As is probably the case in many houses, it’s hard to tell what will happen with vegetables in The VeganAsana home. Sometimes, the kids eat them like they have never seen food, and other times the dogs end up with some vegetables or I have a lot of leftovers.

Breading vegetables, while not particularly beneficial to their nutritional value, is one way to increase consumption around here. This past Friday, I made breaded eggplant and they ate every scrap. There wasn’t even a slice of leftover (other than what I froze before cooking – see more below). So, I’m going to call it a success.

Ingredients

2 eggplants (medium to large), sliced thinly
1 sleeves of wheat saltines, blended to a coarse powder (pretzels or will work)
2 cups panko bread crumbs (or increase the crackers)
3 cups flour
4 tsp salt
4 tsp ground pepper
1/3 cup nutritional yeast flakes
4 cups soy milk or rice milk (unsweetened, unflavored)
1/2 cup white vinegar
olive oil

(note – depending on how big your eggplants are, you may need to do a second batch of the wet and dry mixes)

Process

Place soymilk in a shallow bowl and add vinegar.  Whisk until the milk thickens. It will smell sort of like buttermilk.
Place dry ingredients in larger shallow bowl and mix well.
Individually, dip slices of eggplant in the milk mix (both sides) and then press firmly into the dry mix (both sides)
Coat a baking sheet with olive oil and place slices in one layer. Bake at 425*. Flip when the bottom begins to brown to cook the second side.
We like them served with fresh marinara. Delicious!

If you want to make extra to freeze for later, you can stop after the breading step, place them in a single layer on a pan in the freezer for 8 hours, and the transfer to a freezer bag. When you are ready for them, just pop them out of the freezer, bake, and enjoy.

“Cheesy” Vegan Pressure Cooker Mashed Potato Soup

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While sometimes soup seems like a winter food, we like soup and salad dinners all year around. I’ve posted a mashed potato soup recipe before, and this is very similar, with a more cheesy spin.

This soup is pretty thick and rich, so if you like a thinner soup, you may wish to add more broth or soy/rice milk.  The recipe serves six, so adjust accordingly.

Cheesy Vegan Mashed Potato Soup

5 lb potatoes peeled and diced
3 stalks celery diced
1 sweet onion diced
3 cups diced carrots
2 T olive oil
7-8 cups vegetable broth
1 cups unsweetened soy/rice milk
4 cloves minced garlic optional
1 cup nutritional yeast flakes
1 T turmeric
Sea salt and pepper to taste

Add olive oil and onion to the bottom of the pressure cooker and sauté on medium heat until the onions begin to carmelize.

Once they have, add the potatoes, celery, and broth.

Place the carrots in a small stainless or glass bowl and place on top of the potatoes.  Add several T of water to the carrot bowl. You can also use a pressure cooker steamer basket if you have one, but you may need to reduce the broth some to keep the carrots from floating out, and then add more after.

Close lid and bring to high pressure.  Maintain at high pressure for 5 minutes and then remove from heat and allow pressure to dissipate naturally.

Once the pressure has released, remove the lid and take out the bowl of carrots. Be careful, as it will be quite hot.
Using an immersion blender, or mashing by hand,gently mash potatoes to texture desired.

Add cooked carrots, nutritional yeast, soy/rice milk, turmeric, salt, and pepper and stir.  Return to stove (without lid) and heat on low, stirring often, for a few moments.

We like it with salad and some bread.