Tag Archives: Breakfast

VEGAN BACON PANCAKES

Bacon Pancakes – a dish made popular because of the cartoon show “Adventure Time” and the cartoon has an amazingly catchy jingle about this dish. Now I fully enjoyed the song so much, that I wanted bacon pancakes, so I made vegan bacon pancakes! 

Making Bacon Pancakes Song

First you’re going to want to cook up some vegan bacon in a frying pan. Make sure the vegan bacon gets pretty crisp because when it’s not crisp, it’s pretty hard to work with and create this dish. Once the vegan bacon is cooked, set it aside and start your next step.
The next step is the pancake batter. For this I just used 1 cup bisquick and 1/2 a cup of chocolate almond milk. Whisk together and once fully mixed get ready for the fun part. 
Dip each piece of vegan bacon into the pancake batter, and make sure the whole piece of vegan bacon is covered. This way it makes a proper bacon pancake. 
Under a medium fire, in a frying pan, cook up the vegan bacon pancakes. It takes about 5-6 minutes on each side (give or take a few minutes). Once finished, place on a plate and cover with maple syrup and devoure!!! Hope it’s delicious for you, and now you can sing the adventure time song while eating vegan bacon pancakes!! Peace, Love, Grub!!
   

     

Vegan Bacon Panakes
Bisquick
Chocolate Almond Milk

TOFU SCRAMBLE 

So clearly I’m going to continue this week with more breakfast dishes since that’s what I’ve been doing so far. Today I decided to make a tofu scramble; it’s the best substitute for scrambled eggs and really tastes great! What I’ll be giving you is a basic recipe, however you can add on to this breakfast dish as well with tomatoes or any other vegetable you’d like in your scramble.

What you’re going to need is 1 block of tofu. I truly found that with this dish the texture of the tofu doesn’t really matter since you’re going to be crumbling up the tofu as much as you can. You’ll also need 1 diced onion, salt, pepper, vegan cheese slices, and maple syrup. The maple syrup isn’t needed; it’s totally optional, but I find that it makes the scramble taste very breakfast like! 
I start by heating a skillet under a medium flame with a little bit of PAM vegetable oil spray. I then start by grilling my diced onion until the onion pieces start to becom transparent. I then crumble the entire block of tofu as crumbly and ground as I can get it with my hands, and add that to my frying pan with the onions. Next, I add a tablespoon of unflavored almond milk, and then I season the tofu with a few dashes of salt and pepper. Next, add 2 slices of vegan cheddar cheese slices broken up into pieces (this helps it melt into the scramble). Mix together under your medium heat until the onions are cooked to your liking, and your vegan cheese has melted into the scramble and is mixed into the tofu. 
Once this has finished cooking, serve onto a plate and top with a little drizzle of maple syrup and mix around to evenly spread the syrup into your scramble. 
Now like I said, you can add tomatoes, mushrooms, other types of vegan cheeses, black olives, vegan meat pieces, vegan sausage pieces, vegan meat crumbles… Pretty much anything you’d like in your scramble for breakfast, you can add. Just make sure you start by cooking the vegetables first and then add the tofu. Tofu can cook pretty quickly when crumbled up and you don’t want to burn your tofu because you were trying to fully cook your veggies. So making sure your veggies get the direct heat first can help you with that problem. 
Now serve and eat! I like some toast and sausage on the side with mine because I can make a breakfast sandwich, and it makes for a filling breakfast! I hope this dish gives you the right start to your day! Peace, Love, Grub!! 
   

 

Block of Tofu
Vegan Cheese Slices
Chopped Onion
Unflavored Almond Milk
Maple Syrup (optional)
Salt & Pepper

VEGAN BISCUITS & GRAVY

Clearly I’m on a breakfast rampage, and I’m ok with it. I can only hope you all enjoy breakfast as much as I do, or at least eat it once in a while so you can use these recipes. 

So today I’m going to do biscuits and country gravy. This means you get 2 recipes for the blog of one! You can use both these recipes on their own, or as I did this time, together as one! 
First you’re going to want to make the biscuits. It’s simple and easy and it’s going to sound insane, BUT they’re delicious, light and fluffy.
In a bowl add 4 cups of bisquick, 1/2 cup of vegan butter, and 1 cup of 7-Up or Sprite (or any clear soda of choice). Mix together until it forms a doughy substance and knead for an additional 3 minutes or until all of your mixture has become part of the dough. 
Once it’s a dough, cut out some biscuits and place on a greased cookie sheet. Cook in the oven for about 15 minutes at 425 degrees. Check after about 10 minutes and cook for your preference; I noticed 15 minutes worked best. 
While the biscuits cook, you can make your country gravy. 
Under a low flame, add 1/2 cup of oil to a frying pan. Mix in a 1/2 cup of flour, 1 teaspoon salt, and 1 teaspoon pepper. Mix for about a minute then add 4 cups unflavored almond milk. Let heat for about a minute more and then add a vegan sausage of your choice. You’re going to want to crumble the sausage as ground as possible, so make sure it’s an easy sausage to work with. Vegan sausage patties from Gardin worked well as long as they were fully thawed out before using. If it’s too thick for you, you can always add more almond milk. If you want it thicker you can always add more flour.
Keep the flame on a low fire still, and continue to mix everything together. Once it’s fully heated and mixed well, pour into a bowl and it’s ready to use!
Now take your finished biscuits, cut them in half, plate them cut side up and top with your gravy. I like to dump my gravy on.
It was really surprising how great this dish was, I’ve had legit biscuits and country gravy, and I can honestly say this is LEGIT! Now enjoy biscuits and gravy whenever you want, or enjoy just the biscuits, or enjoy just the gravy! Whatever you choose, I’m sure you’ll be happy! Peace, Love, Grub!
   

   

BISCUITS
4 cups Bisquick
1 cup 7-Up
1/2 cup Vegan Butter
COUNTRY GRAVY
1/2 cup Flour
1/2 cup Oil
1 teaspoon Salt
1 teaspoon Pepper
4 cups Almond Milk (Unflavored)
Vegan Sausage Patties

FAST & EASY VEGAN PANCAKES

Growing up, quick and easy pancakes were always the way to go. Rushing to get ready for school, my mom would be doing everything to get the family up and running, so pancakes for breakfast before school was always a big add on for her routine of getting my sister and me ready, but she pulled it off. Luckily there was bisquick, and it really made pancakes a whole lot easier. So that was the flavor I’ve grown to love when I think of pancakes! Every bite is like a childhood flashback. Now I’ve known that these pancakes were not vegan, but what I learned recently was it’s only because of the eggs and milk in the mixture; bisquick itself if completely vegan friendly!! So because there are so many non dairy milks that work, all I had to do was figure out what to use for an egg… Guess what?! YOU DONT EVEN NEED TO USE THE EGG WITH BISQUICK!! 

Now all you have to do is take your basic bisquick recipe and skip the egg and sub out your preferred milk. I like to use vanilla almond milk because it adds a sweet flavor, and I like a sweet pancake!
The recipe is 2 cups bisquick and 1 cup of milk. I also sometimes add a pinch or 2 of cinnamon and a few squirts of chocolate syrup. You can also add vanilla extract, or any other flavored liquid you’d prefer. If you’re going for full on chocolate pancakes, it’s a real treat to add some vegan friendly chocolate chips, I crush them up even more so the batter is easier to work with and not as chunky, but if you feel that you can handle the task with full chips, go for it!
Fry them up in a frying pan coated with vegan butter, and keep them under a medium fire. Cook until a nice brown on both sides and fully cooked through. If you made the chocolate pancakes, just keep a close eye and try and see when they are fully cooked; it’s a little harder because of the darker color but you’ll be able to see it.
Get creative and fancy with this recipe and add on to it all you’d like! You can’t make too many types of vegan pancakes, and the more options you create, the better breakfast opportunities you’re creating for yourself. And if you have kids, I’m sure they won’t mind the different delicious pancakes they can enjoy as well, fully cruelty free! Peace, Love, Grub!!
   

 

2 cups Bisquick
1 cup Vanilla Almond Milk
1-2 pinch Cinnamon (optional)
1 teaspoon Chocolate Syrup (optional)
Crushed Vegan Chocolate Chips (optional)

VEGAN FRENCH TOAST

Breakfast, the most important meal of the day. The meal you can also have for lunch, or dinner; The meal that can be just as good as a snack! Breakfast is the bestest! So one of my favorites meals for breakfast is French Toast! Knowing most French Toast is made with an egg wash, I was really curious how I was going to make this vegan with my egg alternative options. I decided on using bananas, and veganized the heck out of this dish!

Now you can totally use any bread you’d like. I used Van DeKamps white bread, but any one you enjoy will work just as well! 
In a nice sized bowl (one that your bread slices can easily fit into), add about 2-3 super ripe bananas and smash them up really really well. I used a fork for this and went at them for about 5 solid minutes smashing them up. You could also use smashed banana baby food. The flavor is still great, but the consistency of the French Toast is hit or miss. Next, add about 3/4 cup vanilla almond milk (if you use baby food, use less almond milk), 1 teaspoon of vanilla extract, and 1 1/2 teaspoons of cinnamon. Mix them all together, and once mixed, this will now be your wash for your bread.
Now heat up a skillet with some vegan butter and then coat your bread in your banana wash. Make sure both sides get a good covering of your mixture.
Once coated, place in your frying pan and cook them up to a nice golden brown on both sides. Plate them and coat them with syrup and powdered sugar! 
This recipe really did make me so happy. It’s a perfect French Toast! Peace, Love, Grub!
   

   

Vegan Friendly Bread
Vegan Butter
2-3 Ripe Bananas 
3/4 cup Vanilla Almond Milk
1 1/2 teaspoons Cinnamon
1 teaspoon Vanilla Extract
Maple Syrup
Powdered Sugar
 

VEGG McNOTHING & NO-SAUSAGE VEGG McNOTHING (VEGAN McDONALDS McMUFFINS)

Oh no you’re vegan, and its past 11am. This means there’s no possible way you’d ever be able to get McDonalds breakfast items. When you became vegan, you said your goodbyes to the Egg McMuffin and the Sausage Egg McMuffin. If you ever ate meat and were hard on cash, these items were the ones that got you through breakfast. It was always a struggle to get there on time to make the breakfast menu, but if you did, you could scrounge up the money for these items with the spare change laying around in your car. Once you became vegan and realized the harsh reality behind places like McDonald’s, you happily said goodbye to those items, but the memories of those tastes may still be there. Well, you can easily make these items in a fully vegan way and once again enjoy the good old funky breakfast sandwiches, guilt free and cruelty free. 

All you will need is Van DeKamps Original English Muffins (or any other vegan friendly brand you prefer), Vegan Breakfast Sausage Patties (I used simple truth brand), Vegan Canadian Bacon (I used yves brand), vegan American cheese slices (I used toffuti), and a block of extra firm tofu. 

Start by cutting your muffins in half and then putting them into the toaster. Toast until they are nice and slightly golden on the inside. 

Now cut your tofu block into a circle and slice 2 “McMuffin” shaped slices from that circle (about 1/4 inch in height). Throw those tofu slices into an oiled frying pan and season them slightly. Don’t over cook because you still want it to resemble an eggs texture. Place the tofu onto one of your English muffin slices. 

Next I throw on a vegan sausage patty and/or a slice of vegan Canadian bacon. Once these are cooked I place them on top of my tofu I just cooked. I then take my vegan American cheese slices and put that on top of the sausage and/or Canadian bacon. 

After that, take the last slice of the English muffin and put it on top of the cheese. Flip the sandwich over so the cheese is now on the bottom, and place in the microwave for 13 seconds. Once that microwave goes beep, it’s ready to eat! Spread some jelly on it if you’d like or use some ketchup. However you once enjoyed this sandwich, will be even better than you remembered it because of this vegan version! Peace, Love, Grub!

Vegan English Muffins
Vegan American Cheese Slices (toffuti) 
Vegan Breakfast Sausage Patties (simple truth) 
Vegan Canadian Bacon (smart deli)
Extra Firm Tofu Block
Oil (for frying) 
Seasoning Salt (optional, for tofu)