For Mother’s Day this year the family decided to do brunch for the first time ever! I was really excited about this because that meant less meat at the table! Actually, I was surprised to find out that there was NO meat at the table! No bacon, no sausage, no meat!
My mother asked me to make the pancakes so my husband & I would be sure to have something vegan that we could eat. She said my sister would be making french toast casserole… non-vegan of course. What?!?! I want french toast casserole too!!! So, I guess I’ll need to make it myself! I asked my sister for her recipe and proceeded to veganize it! Yep, anything you can eat, I can eat vegan!
The vegan french toast casserole was AMAZING, cholesterol free and lower in fat in calories! But, don’t get me wrong, this is no healthy breakfast dish!
It was really easy to make… just make sure to start it the night before for best results. You want to give the liquid time to soak into the bread!
1.5 cup non-dairy milk (I used Almond Milk)
1/3 cup flour or ground flaxseed
2 tablespoon brown sugar
2 tablespoons maple syrup
1.5 teaspoons vanilla
1 teaspoon cinnamon
10-12 slices bread, 1 inch think (I like used french bread)
3 tablespoons vegan butter (I use Earth Balance)
1/2c brown sugar
2/3c maple syrup
2c chopped pecans
Spray 13×9 baking dish with non-stick cooking spray and layer bread slices into dish.
Mix together the rest of the ingredients from part 1 and evenly pour on top of bread.
Cover and refrigerate overnight or for at least an hour. Turn bread slices half way through.
Preheat oven 350*
Melt butter and add remaining ingredients from part 2. Pour over bread and bake 45 minutes – 1 hour. It should be golden brown and bubbly. Allow to sit for 10 mins before serving.
Although worth the time, cinnamon rolls can be a very time-consuming task! This vegan cinnamon roll coffee cake is every bit as good but without having to spend all morning baking! It takes about 10 – 15 minutes to assemble and 20-25 minutes to bake!
I just whipped some up for Easter morning… although I did have to taste it, but only to make sure it was good! 😉 and oh was it ever!
1/4 cup unsweetend applesauce
1 replaced egg w/ Ener-g Egg or your favorite egg replacer
1/2 cup non-dairy milk (I use rice milk)
1-1/2 cups all purpose flour
2 tsp baking powder
3/4 cup sugar
1/2 tsp salt
1 recipe streusel topping (below)
1 recipe Glaze (below)
Using a hand mixer on medium speed, combine applesauce, vegan egg, and non-dairy milk.
Whisk together dry ingredients then add to milk mixture and mix gently until well combined.
Spray 9x9x2 inch pain with non-stick spray and pour mixture into it.
Sprinkle with streusel topping making sure to cover all areas. With a spoon (or your finger!) gently poke some of the topping down a little into the flour mixture. Bake at 375° for 20-25 minutes.
Remove from oven and allow to cool for a few minutes before drizzling glaze over the top.
Mix together 2 Tbsp melted vegan butter, 1/2 cup brown sugar, 2 Tbsp flour, 2 tsp ground cinnamon, until well combined. The mixture will be crumbly.
Combine 1-1/2 cups powdered sugar, 1 tsp vanilla extract, and 3 Tbsp rice milk. Whisk until smooth.
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 bread 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
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!
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.
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!
1 1/2 tbsp vegan margarine (such as Earth Balance)
1/4 cup all-purpose white flour
2 cups rice milk or other milk alternative (unsweetened)
1/8 tsp onion powder
1/8 tsp garlic powder
1/4 tsp black pepper
Melt margarine in saucepan. Add flour and whisk together. Cook over low heat for 1 minute. Add milk 1/4 cup at a time – whisk into flour mixture making sure there are no lumps. Whisk in seasonings. Cook over medium-high heat, stirring occasionally until desired consistency.