Easy & Delicious Vegan French Toast Recipe

vegan french toast recipe no tofu  | soy free vegan french toast recipe

1 cup soy or rice milk (plain or vanilla)
1/4 cup flour
1 tablespoon brown sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
6 slices bread
vegetable oil cooking spray
Combine milk alternative, flour, brown sugar, vanilla and cinnamon in large, flat bottomed bowl or casserole dish. Mix until smooth. Dip┬ábread slices into batter quickly, on both sides, do not let sit or they’ll become soggy.

Spray skillet with cooking spray and cook over medium heat until golden brown, about 3 minutes. Flip and cook other side for another 3 minutes or until golden brown.

Top with favorite vegan butter, powdered sugar & syrup


homemade ketchup

homemade ketchup recipe

I’m in LOVE!!! I’ve been craving sweet potato fries all day, and nothing goes better with fries than ketchup! So, I was very disappointed when I opened up the fridge and saw that the bottle was empty ­čśŽ After a brief moment of slight hysterics, I decided to make my own. It took only minutes and the taste was amazing! I will NEVER again by store bought ketchup! Plus… less sugar, less sodium, less preservatives, more taste!

1 (6 0z) can tomato paste
1/2 – 3/4 cup water
2 tbsp fresh squeezed lemon juice
2 tbsp agave nectar
1 tsp onion powder
1/2 tsp garlic powder
3/4 tsp salt

Combine ingredients in bowl and mix well. Refrigerate in covered bowl or old ketchup bottle.

Vegan Chickenless Noodles

Vegan Chickenless Noodles | Vegan Chicken & Noodles recipe

This is my favorite dish to take to holiday gatherings. Thanksgiving just isn’t the same without it and my entire meat-loving family absolutely loves these chickenless noodles! With all this wintery coldness, I just wanted some warm, creamy, comfort food and turned to my favorite dish! This vegan version of chicken & noodles is uses Edwards & Sons Not Chick’n Bouillon which is my all-time favorite vegan chick’n broth. You can get it at Kroger, Scott’s & Marsh stores. You may also be able to find it at other local groceries in the natural foods section or you can purchase it online at┬áwww.edwardandsons.com/es_shop_bouillon.itml┬á.

The noodles are the Kroger brand eggless noodles. You may find something similar at your store. Or you can even make your own which I’ve been known to do when time permits.

The gravy is also a great base for a chickenless pot pie or use less flour for a chickenless gravy to top your mashed potatoes!

1 package egg-free noodles – cooked per package directions (they have
some at kroger with the regular pasta)
2 tbsp. unbleached, all-purpose flour
1 cup rice or soy milk
1 cup water
1 tbsp vegan butter
1/4 cup diced celery
2 cubes no-chick’n broth bouillon cube
1/2 tsp poultry seasoning
black pepper

Melt butter in large skillet and add diced celery. Cook celery until
tender and it becomes almost transparent.

In a shaker bottle, add 1 tbsp. flour and the cup of water and shake
until well combined and lump free. Add water/flour mixture to skillet.

In a shaker bottle, add 1 tbsp. flour and the cup of milk and shake
until well combined and lump free. Add milk/flour mixture to skillet.
stir to combine with water mixture.

Add poultry seasoning and 1 not-chick’n bouillon cubes and mix until fully melted. Cook
over med-high heat, stirring occasionally to keep lump-free, until desired consistency.

Toss with cooked egg-free noodles and add remaining bouillon cube. Mix on low heat until bouillon is completely melted and mixed thoroughly. Pepper to taste.

Note: The bouillon has plenty of salt so there is no need to salt these noodles.

Optional Add-Ins:
Vegan chicken strips or TVP for protein
diced carrots

Vegan Tofu Scramble Recipe

Happy New Year! So far the new year has been great, mainly because I FINALLY have a tofu scramble recipe that my husband LOVES and not just tolerates! I normally don’t put the veggies in his either and was surprised when he said he would like the veggies added. Looks like this year is going to bring some great changes!

vegan scrambled tofu, vegan scrambled egg alternative

1 pkg. firm tofu, drained and squeezed well
1/2 vegan no-chick’n bouillon cube (Edwards & Sons)
1/2 tbsp. nutritional yeast
1/2 tsp salt-free Mrs. Dash
1 tbsp. dried parsley flakes
1/2 tsp onion powder
1/4 tsp garlic powder
1/8 tsp turmeric
1/2 tbs soy sauce
1/4 tsp. black salt (optional, but recommended for the sulfur/eggy flavor)
pepper to taste

Drain tofu well and squeeze out as much water as possible. Spray pan with no-stick cooking spray or melt butter to coat. In large bowl, crumble tofu and add seasonings, mix well.

Cook on med heat until done. I like mine to slightly brown on one side.

Optional Add-ins:
fried potatoes
vegan sausage crumbles (I like lightlife’s gimme lean)

For Breakfast Burritos or Tacos: add scramble mixture to flour tortillas along with vegan sausage patties and top with chopped kale. An easy & delicious way to get some greens in the morning!