Posted in Breakfast, International vegan cuisine, Plant Based, Vegan

Quick Scallion Pancakes & Spicy Seitan Sausage

Sometimes you just feel like breakfast for dinner but without the zillion calorie meal that’s common for a breakfast at night feast, even a vegan one.

Sometimes I miss having breakfast even though I’ve never been much of a breakfast eater and I don’t eat it at all these days if I’m not hungry, but when those longings hit, they hit big. So I set aside all my thoughts of breakfast being a useless consumption of the worst kind of calories, and I indulge.

Some.

I like to bargain with myself. “You can have pancakes but make it savory instead of sweet.”

I had plans of making a Korean style scallion pancake that I saw on YouTube but time got away from me and I ended up doing a quick reconfig of a regular old fluffy pancake recipe, making it vegan and removing the sugar, adding scallions and enoki mushrooms to the batter.

It turned out pretty well thanks to the addition of soy sauce and ground ginger in the pancake batter.

For the spicy maple vegan sausage, I relied on my old friend seitan. The color isn’t striking but damn, these are just so tasty that they are totally worth the time it takes to make them. Well, that and the fact that the stove does all the work by…simmering. Add whatever you like but I used spicy paprika, adobo chile pepper flakes, scotch bonnet powder and maple syrup as the primary ingredients in my sausage dough.

Then came time for the tofu scramble. Tofu, turmeric, onions and bell peppers in a skillet until crispy and fragrant and your quick and easy vegan breakfast is complete. Feel free to add ketchup, hot sauce or even syrup if that’s your jam.

This vegan breakfast dinner was a good way to splurge on a workout day without going over 600 calories…if you care about that. If not, just know that this is still plenty of food. Plenty.

What’s your go to breakfast at night meals?

Posted in Breads, Breakfast, Herbs, Sandwiches, Vegan

Smoky Tofu Scramble Sandwich

In addition to my love of potatoes and Asian noodle dishes, I sometimes get a hankering for a sandwich. Nothing in particular just some really good stuff between some amazing bread. Or some not so amazing bread. My go to sandwich is lettuce, tomato, cucumber and sprouts with various sauces and condiments.

In a pinch, even a burger will do. Or a fried tofu sandwich, especially when I take the time to marinate the tofu. Yeah, I’m a sandwich-a-holic.

But when I was a kid my grandmother would make the most amazing scrambled egg sandwiches and I would slather it with ketchup. Yes, ketchup. And plenty of black pepper. Some days there would be a slice of cheese or a sprinkling of shredded cheese. The other day a memory came to me and that’s all that I wanted.

But of course some changes were necessary.

This was a pretty simple sandwich to make and the only time consuming part is getting the tofu to the right consistency and flavor but it’s totally worth it!

Here’s what I used:

Tofu (1 brick)

Turmeric

Smoky & spicy paprika

Garlic clove, pressed/minced

Salt & pepper

Cumin

Piri Piri

Dill

Worcestershire

Vegan yogurt (Take it Veggie is my brand but use what you like)

Crumble the tofu with your fingers until it’s good and crumbly and then start seasoning. Take your time and use a small fork or your fingers until every bit is coated. You can add some oil to the pan but I added a splash of almond milk and only when the tofu started to stick. Let it cook for a while on before disturbing it and you can decrease the cook time. Or if you’re feeling brave, crank up the heat and watch it like a hawk, stirring frequently.

I used medium heat while I mixed the yogurt dill “mayo”. Chop some fresh dill and add it to the yogurt along with salt, pepper and garlic granules or powder. I like a little spice so there may be a few drops of chipotle hot sauce added as well.

Now you’re ready to grab a couple slices of bread, I picked up a dark whole wheat from the bakery.

As you can see, I’ve graduated from ketchup to Sriracha.

And since it was very hot and humid, we needed something cold to drink.

Something really, really cold.

A smoothing with blackberries, blueberries, banana, strawberries and the juice of 1 orange.

Plus a splash of water to make it drink-able.

Leftover strawberries that were too delicious to go into the fridge when they were so fresh!

Who said eating vegan was difficult? This is a tasty and healthy (ish) lunch in less than 30 minutes.