And kudos to anyone who knows where I stole my title from...
I must preface this by saying I do not often eat breakfast foods, at least not at breakfast time. This was no exception, as I ate it at night, and encourage people to mix up their food eating habits to break the rut every now and again. Curry for breakfast is delicious, and pancakes for dinner is divine!
On this sunday early evening, I bring you something which many vegans may feel they can no longer have... a delightful scrambled egg breakfast, with potatoes and sausage.
I am here to tell you "Stop being so silly!"
While you might not be able to have EXACTLY that, you can get something which fills the same craving for breakfast foods, without the cholesterol and sad animals! There are many recipes similar to this that you can find, this is just how I make em!
Without further ado:
This is a three part meal, so I give you 3 different recipes!
4-5 smallish potatoes, cut into cubes, about 3/4 inch in size
1 tbsp vegan margarine
Freshly ground salt and pepper
In a frying pan on medium, melt the margarine.
Toss the potatoes in, and stir around to coat them in the melted margarine.
Fry, stirring occasionally, until cooked through and crispy on some sides.
Grind some salt and pepper on top of them, and toss.
A few slices of tempeh, cut about 1/4-1/2 inch thick (enough for 2 people!) (You can also use tofu if you want, but tempeh just has something... amazing about it)
1 tbsp olive oil
1 tbsp Maple Syrup
1 tsp Tamari
a dash of liquid smoke
Mix the oil, maple syrup, tamari, and liquid smoke.
Toss the tempeh or tofu in it, coating evenly.
In a smallish frying pan (nonstick works nicely) fry the tempeh on medium heat, flipping every minute or so until the outsides are nice and crispy.
1 block medium or firm tofu, crumbled into tiny pieces (I like medium usually, because I liked my eggs slightly runny, however I used firm when I made it last night)
1/2 pepper, cut into chunks
1 medium onion, diced
1/2 cup chopped mushrooms
4-5 tbsp nutritional yeast
1/2 tbsp turmeric (to make it all yellow and egg looking)
1 tsp red pepper flakes
Salt and Pepper
Olive oil (for frying)
In a frying pan (I use a wok, I find it easiest to make this in), heat some olive oil, and fry the onion, peppers, and mushrooms, for about 5 minutes.
Add in the nutritional yeast and turmeric, to evenly coat.
Add in the tofu, and toss everything together, coating the tofu crumbles with the veggies and spices.
Cook for about 5 more minutes, heating everything together.
Spice with the salt, pepper, and red pepper flakes.
If the tofu gets really dry, add in a bit of olive oil to stop it from sticking.