This is off the beaten path. I don’t know about you but it’s not every day that I have soup for breakfast. Come to think of it I’ve never had soup for breakfast… until now. And let me tell you, this was the perfect breakfast ramen soup recipe to try out.
No to mention, it’s the ideal time to get in on this cozy deliciousness too. Because as the weather starts to get colder and Fall becomes Winter you’ll be so glad you started to perfect this recipe into the perfect bowl of breakfast ramen soup.
Here’s what you’ll need to get started with this recipe:
Chili Pepper Flakes
The best thing about this recipe is it’s so easy to make too! You’ll start by heating the sesame oil in a large heavy-bottomed saucepan. Once this is gets warmed and the garlic and begin to cook until fragrant. Then add the chili pepper flakes. What you’re doing here is basically making your own chili garlic oil. A super quick method that won’t be pungent but the flavor will still be enjoyable.
Next, add your vegetable broth. I like to use the Better Than Bouillon Roasted Garlic Base. So, what I do here is add 8 cups of water and then stir in 4 Tablespoons of the bouillon base. Now you let it simmer together. I let it simmer on low for about 20 – 30 minutes. The longer the better to let all the flavors infuse and merry together.
Then turn off the heat and add the tahini right before serving. I used these organic ramen noodles and ensured they were cooked al dente or even a little less than al dente. Because they will continue to cook more in a hot broth.
If you are like me then one of the first things you want (or wanted) to do as you transition to veganism is figure out how the heck you are going to replace meat. It’s a valid question and I feel ya. That’s why I created this budget-friendly vegan breakfast sausage recipe.
Okay, confession, and don’t judge, but I used to love to eat McDonald’s biscuit sausage sandwich before going vegan. I would make sure it was made hot and fresh, add jelly on it and enjoy that little piece of heaven. Now I look back and think gross, but you live and you learn okay?
I say all that to say because this was one of my favorite meals I just knew I had to find a vegan sausage recipe. One that was salty and savory and I could easily make. This is it for sure.
So enough talking about it. Let’s get cooking!
First things first this recipe is easy but you will need a few items to get you started.
Kitchen Materials & Utensils
Steamer for cooking (here’s a steamer pot for reference)
You will need all of these items. No way of getting around it friend, sorry! So, once you’re certain you have these things we can move on to adding our first few ingredients to our food processor and/or mixing bowl to get us started.
First, you’ll take your oats and process them in the food processor on medium to ensure that you get a textured mill. Just process them on high for no more than ten seconds or so.
Once you have your oat mill (…get it? Corny, maybe?) then you’ll add your beans and mushroom to the food processor. This time you’ll want to just pulse these ingredients together. This way you have a nice vegan breakfast sausage that is textured.
Next, remove your base vegan sausage mix from the food processor and add it to a mixing bowl. Mix in the remaining ingredients except for the neutral oil.
Then, you’ll begin to form your sausage mix into sausage links. For each single sausage link you form, you’ll want to roll into parchment paper and seal the ends by twisting each end close. Once all sausage links have been formed add to a tray and refrigerate for 2 hours, until the sausages are no longer sticky to the touch.
After refrigerating, you’ll want to steam the links for 30 minutes. I did this in batches until all of my links were nicely steamed.
From here, you have two options: you can put these in the refrigerator and make these throughout the week. Or you can saute them on the stove now.
Once ready to saute, you’ll cook each link in neutral cooking oil for about 12 – 15 minutes. Gently flipping throughout the process. You may decide to drain the sausage after cooking but I didn’t find the necessary. I also didn’t use too much oil.
If you are looking for an easy, crowd pleasing recipe you’re in the right place. This cheesy hash brown casserole can be as simple or as time intensive as you’d like. I started out with three ingredients plus seasonings and then the next time I made it I added toppings and mix-ins like pecan chorizo, red bell peppers, spinach and other yummy vegetables.
If you’re ready to get started let’s start baking!
Build Your Hash Brown Casserole
It all starts with picking the right potato. If you’re like me you’re a potato snob. I mean it’s one of those simple pleasures that’s part of the vegan lifestyle. And I like to go full Bubba from Forrest Gump with it. I can eat potatoes fried, boiled, mashed, scalloped, shredded, baked, you name it! There’s a special love I have for potatoes. So since I am very aware of this I try to make sure I am selecting the right potato. Because quality ingredients matter.
For this recipe I used simply potatoes. They are a shredded hash brown that needs to be refrigerated until used. So I took about 2 cups of these hash browns and made a nice thick layer of hash browns in the bottom of my 8 x 8 glass dish. You want a layer that’s about an inch thick.
Then comes the egg mixture. This is where you basically begin to choose your own adventure. Do you want easy and bland or a few extra steps and flavorful? It’s your call but if you decide on flavor I’m happy to be your adventure guide and show you the way here.
However, if you just want easy and bland, put three slices of the vegan cheese on top of the hash browns, pour Just Egg on top of this and move on to the section about baking.
For my flavorful folks, welcome! Your cheesy and flavor packed adventure awaits. Be sure not to skip the layering of the cheese on top of the hash brown but once you’ve finished this it’s time to season your Just Egg. The Just Egg will need to be mixed with the following seasonings: 2 Tbsp Nutritional Yeast, 1 Tbsp Tapioca Flour (or Cornstarch), 1 tsp Black Salt, and 1 tsp Ground Mustard. Whisk this together and pour on top of the hash browns and cheese.
We’re at a decision point yet again, Flavor or Easy? If you’d like it easy, top the egg mixture with a few more slices of cheese and bake.
But if you’d like flavor here are a few suggestions for you.
Mix in veggies such as red bell pepper, spinach, tomatoes, etc
Put your cheesy hash brown casserole in the oven for about 30 – 35 minutes. Careful to start watching the casserole around 25 minutes since everyone’s oven is different.
You’ll want the top to be golden brown and bubbly. That’s how you’ll know it’s just about ready. To double check it’s readiness, I would insert a toothpick into the center of it. The toothpick should come out clean, definitely not covered in uncooked egg mixture.
Enjoy Your Hash Brown Casserole
To serve your cheesy hash brown casserole, make sure it’s served warm. While this is a great make ahead option and really good for leftovers it is best served warm. If you have any questions be sure to drop them in the comments below. Would love to know what you think about this recipe.
When I first went vegan I was convinced I would miss out on things. Between Chik-fil-A, Burgers and Krispy Kreme donuts I have to be honest, I drug my feet a bit on the transition. Until I realized I could continue to make my favorites and they could even taste better than what I was used to. Like these easy, baked vegan donuts.
Ok, I’ll get real with you these don’t taste better than Krispy Kreme donuts but they are damn good and addicting. They will pair perfectly with your morning coffee or tea in the morning. Talk about a great vegan breakfast idea! Yes, please.
So how can you get off of this page (just kidding please stay as long as you’d like) and get these donuts on to your coffee table? I’ll show you how.
Prepare Your Donut Pan
Preheat oven to 350*. Then oil or grease your donut pan with a neutral flavored oil to prevent donuts from sticking to your pan. This is a crucial step because it will make it a lot easier for the donuts to slide out of the pan. (Tip: if you don’t have a donut pan you can easily make these into muffins)
Make Your Batter
In a large mixing bowl whisk together the dry ingredients including flour, baking powder, cinnamon, baking soda and salt. Set this aside while you mix together the other ingredients.
In a medium mixing bowl, whisk together almond milk, sugar, butter, apple cider, vinegar, and vanilla. Once mixed well, pour these ingredients into the dry ingredients and stir together. When mixing, mix well! Do not leave any lumps in the batter.
Then using a piping bag, or what I did was cut a small corner of a ziplock bag and created a makeshift piping bag, gently pour the batter into the donut pan. You can also spoon the batter into the donut pan as well.
Bake Then Ice
Bake donuts in preheated oven for about 10 minutes or until golden brown.
While donuts are baking mix the icing ingredients together. If you want to make two separate colors of icing split the icing once the powdered sugar and almond milk have been mixed together and add the powdered colorings separately, in two different bowls.
Then Ice the donuts using a spoon and a little flicka tha wrist and viola! Perfectly Sweet Iced Cinnamon Vegan Donuts. Enjoy!
P.S. These donuts would go very well with a warm London Fog. Mmmm, cheers !
Nutella. Is. Not. Vegan. Can you believe that?! You likely can because hey lets face it a lot of things have powdered milk and some other crazy meat gelatin in it unnecessarily. That said you can BUY a vegan nutella. Which is exactly what these scones are made of.
Dense and packed with flavor these make the perfect breakfast alongside a piping hot cup of coffee. Plus, this is a great recipe for new vegans looking to try out vegan baking. You won’t have to worry about preparing a flax egg (which is super easy by the way) or worry about any other weird vegan baking hacks.
This recipe is straight-forward, simple and delicious! I also love that it is packed with so much chocolate! Can I get an amen for the chocolate. So, check out the recipe below and feel free to let me know your thoughts. Were you able to try it out??
One thing about being a new vegan is you can get stuck easily! When you find a meal you love and keeps you full it’s easy to want to stay there. But one of the great things about being vegan is the ability to get creative. Like this breakfast tamale recipe.
Getting creative in the kitchen is something I LOVE about being vegan. While this isn’t my most creative recipe it certainly was tasty and an easy make ahead option I ate throughout the week. In fact this recipe was much easier to make than I thought! Let me show you.
Prepare Your Tamale Corn Husks
The first thing you’ll want to do is prepare your corn husks. Start here because the corn husks will need to be submerged and soaked in water for 30 minutes. This will help when you need to fold the tamales and prepare for steaming. The corn husks will be very dry and WILL break. So moral of the story? Don’t skip this step!
Mix Your Tamale Dough
Next it’s time to mix your dough. The great thing about tamale dough is it’s easily customizable. So whether you are making sweet tamales or savory you can add seasonings and spices to help enhance that flavor. For this savory recipe I added mushroom bullion seasoning to enhance the flavor. Another option is cumin.
Once you’ve whisked together the ingredients you’ll want to stir in your vegetable broth and begin to make a paste. This paste is what you will use to form a thin, round disk in your corn husk to roll and hold the filling. See the picture below.
Make Your Filling
Now this is the part where you have to try not to eat the filling before it’s made it to the tamale. Believe me this was hard for me! Let’s be real, I ate some before it could make it into the actual tamale and I’m okay with that. But here you’ll scramble together Just Egg and mushroom. If you’d like to use a meat alternative then I’d recommend Field Roast Apple Sage Sausage.
Fold & Steam Your Tamale
Now here is the tricky part. You’ll want to fold your corn husk over the filling and then fold the other side over it. Then fold up the pointed end and tie the end securely. The best thing to tie with is a strip of an unused corn husk. Once you’ve folded all of your tamales you can begin to steam them. I used a 2 tier stainless steamer like this one.
Steam for over medium heat for an hour or so. Then allow the tamales to sit in the steamer for an additional 30 – 60 minutes. Allowing them to cook all the way through.
Enjoy Your Breakfast
Now it’s time to eat and enjoy your breakfast! I topped my tamale with a roasted salsa verde sauce. Slammin’! But again this recipe is versatile enough to top with vegan queso, a red enchilada sauce and more!
Let me know what you plan on topping yours with in the comments.
When I first brainstormed this waffle breakfast sandwich recipe I considered making a chaffle. Have you heard of them? Basically, it’s shredded cheese mixed into waffle batter to make a cheese waffle. In theory this sounds really good. But I personally am still a bit skeptical about vegan cheeses so I went another route.
I must say I’m happy I did. This waffle breakfast sandwich recipe is perfect if you’re looking for breakfast on the go or simply wanting to try something new. Plus, I got a cute dash mini waffle maker out of it and now I make waffles quickly and easily.
It reminds me of going to a breakfast buffet where they have the waffle makers. I remember the last time I used one. I was staying overnight at a hotel because the air conditioner in my house had gone out. So, I needed somewhere quick and easy to stay.
I found a good hotel about twenty minutes away and was able to get free breakfast vouchers during my visit. Talk about a silver lining during a frustrating time. I mean it was the dead middle of a Texas Summer and the air conditioner could not have picked a worse time to call it quits. So even the tiniest win like getting free breakfast vouchers was a pick me up.
The next morning upon waking up I was like a kid on Saturday morning excited to watch their favorite cartoon line up. I happily scurried down the stairs to the breakfast bar, excited I didn’t have to cook or clean for breakfast that morning. When I got down there I noticed the waffle maker and made a B-Line for it.
Now, I am very intentional when I make my waffles. I personally don’t like them too crispy. I prefer my waffles crisp around the edges, soft and fluffy on the inside and a light golden brown. Which is exactly how I made my waffle that morning. While it wasn’t as creative as this waffle breakfast sandwich it definitely hit the spot. But I digress..
Another reason I love this recipe is it’s simple. You can likely make the waffle batter using what you already have in your fridge and pantry. Which is great news because I don’t know about you but as much as I love going to the grocery store, going every day is simply not an option.
So let’s start waffelizing!
Make Your Waffle Breakfast Sandwich Batter
First things first is you’ll want to grab all your ingredients for your waffle batter. I used a great recipe I found from the Vegan Heaven blog to make this waffle batter. Here’s what she used:
All ingredients I would consider necessary staples for any vegan kitchen.
Once you whip up your batter you’ll want to multi task. This is one of my favorite things to do in the kitchen. It’s kind of like dancing. In fact I typically have music going on while doing this to keep myself tuned in. I love perfectly timing out my actions and happily cooking as it all comes together.
So there are a few things that will need to be done:
Start with slicing and cooking your sausage in the skillet. This will give it enough time to brown and evenly cook through. As your sausage cooks, add your batter to the waffle iron and let this cook for 2 – 3 minutes. It cooks fast!
Then you’ll cook your next waffle. Remember you need two waffles to make this waffle breakfast sandwich recipe.
I was able to cook my sausage and Just Egg patty in the same skillet. If you have the ability to do this I would recommend you do. This saved me time on the dishes later! I love cooking but dishes are not my favorite thing do so saving time here is a plus.
As it all comes together you’ll end up with something like this:
Assemble Your Waffle Breakfast Sandwich
Now comes the easy part! Simply layer your breakfast sandwich ingredients starting with your waffle then adding spinach, egg, sausage and topping with second waffle. Don’t forget your maple syrup for dipping if you’d like!
As I write this it is officially the first day of Fall. I have to admit I am really beginning to get into Pumpkin Spice season! It’s been a lot of fun getting creative and thinking of different ways I can recreate Pumpkin Spice for you. I am particularly loving this recipe. I’m not quite sure why I love it. Perhaps it’s the novelty of breakfast cereal. Or the fact that I made breakfast cereal. But either way I truly hope you enjoy it.
This Pumpkin Spice Cinnamon Toast recipe was pretty easy to make and surprisingly made quite a bit of cereal. Not to mention the flavor is fantastic.
Aside from that, one of the things I love about cooking is I know where my ingredients are coming from. I never have to guess what’s in this? It’s such a comforting feeling. Especially with breakfast cereals. There are so many crazy preservatives, sugars and who knows what else in our cereals these days I barely even pick up a box to purchase anymore.
So, when this idea popped into my head I thought why not? It’s a great way to sit with that nostalgia from childhood while also satisfying a craving. Not gonna lie, it was a lot of fun waking up the next morning after making this and eating this bowl of cereal. After all, it’s the little things ya know?
Now let me share that same experience with you! Here’s how to make this Pumpkin Spice Cinnamon Toast Crunch Cereal.
Make Your Pumpkin Spice Cereal
Start by preheating your oven to 350 degrees F. Then mix 1 tablespoon of pumpkin pie spice and ½ cup granulated sugar together in a small bowl. For now, set this aside. This will be used to sprinkle on top of the pumpkin spice breakfast cereal.
One of the greatest things about this recipe is you only have to use one bowl. There’s not a separate bowl for the wet ingredients or the dry ingredients. You simply add all of the ingredients for your dough into the food processor.
Prepare Your Pumpkin Spice Cereal
Once your dough has been formed you will roll out onto a floured surface. For the crunchiest cereal you will want to roll your dough out thin, about the thickness of a quarter.
Now of course this wouldn’t be any good without spreading pumpkin butter on it. This is what will give your cereal that balanced flavor you’re looking for. So, once the butter has been melted mix in the pumpkin puree and brush on top of the rolled out dough. Then sprinkle the pumpkin pie spice sugar mixture on top of this.
In order to quickly and easily cut the dough into small bite sized pieces I used a pizza cutter. Then make sure to space out the cereal on the parchment paper so each piece of cereal can be evenly baked.
Bake Your Pumpkin Spice Cereal
Bake the cereal in your preheated oven for 12 – 15 minutes. Keep an eye on the cereal around the 10 minute mark so you’re careful not to burn.
Then allow your cereal to cool completely before serving. If you’re like me you’ll sneak a few pieces as it cools just to taste. I found I could eat this by itself or with milk. I loved eating this either way!
To get the full recipe and preparation instructions check them out below.