The Best Vegan Carne Asana Burrito Bowl

The Best Vegan Carne Asada Burrito Bowl

Slow simmered, mushroom carne asada tops this deliciously tasty burrito bowl. Packed with flavor and fresh ingredients.

Have you ever craved a fresh, tasty burrito bowl but you didn’t feel like making the trek to Chipotle? If so, you are definitely not alone. While I enjoy the convenience of running out to pick up Chipotle from time to time there are moments when I just don’t feel like leaving the house. That’s where this Mushroom Carne Asada Burrito Bowl comes in. It’s loaded with lots of fresh flavor and perfect for those moments when you want something relatively quick but want to stay in. Here’s how to make it!

Gather Ingredients for Burrito Bowl

For this vegan carne asada burrito bowl you’ll need the following:

  • Grits or Polenta
  • Vegetable Broth
  • Portobello Mushroom
  • Red Enchilada Sauce
  • Taco Seasoning
  • Pico de Gallo
  • Pickled Purple Cabbage
  • Red Bell Peppers
  • Fresh Cilantro

Once you’ve gathered all the ingredients you need for this recipe, you’ll want to start with making the mushroom carne asada. These can be made as slow or fast as you like. I recommend letting them simmer for a bit but if you’re short on time cook and eat is the motto here! Both work, one just has more flavor.

Make the Mushroom Carne Asada

To start make sure your mushrooms have been washed and dried. Here’s a chef’s tip: only wash and dry mushrooms right before cooking. Washing and storing mushrooms prior to cooking will cause mushrooms to mold. Once mushrooms have been thoroughly cleaned it’s time to shred them. To shred your mushrooms you’ll take two forks and begin to tear apart the mushroom in opposite directions. Mushroom should resemble shredded pork or chicken but may be a bit chunkier.

After shredding your mushroom it’s time to add it to the skillet. Heat 1 – 2 tablespoons olive oil over medium heat. Then once oil has been warmed add mushrooms to skillet and allow to cook along with half a packet of taco seasoning. After about 3 – 5 minutes add red enchilada sauce and turn the heat down slightly. Mushrooms should simmer on medium low heat for about 5 – 7 minutes at least. Ensuring you are stirring occasionally. Optimal time is to allow mushrooms to simmer on low heat for 20 mins.

Prepare Burrito Bowl Base & Toppings

As the mushroom carne asada begins to simmer you’ll want to prepare your grits or polenta. For this recipe I used instant grits. You’ll want to prepare you grits according to the package directions. The only exception being instead of boiling water, you’ll want to boil vegetable broth. This is what will ensure this bowl is creamy and savory.

Now it’s time to chop your fresh vegetables: red bell pepper and cilantro. If you are making your pickled purple cabbage from scratch you can simply shred red cabbage and allow it to marinate in apple cider vinegar and sugar.

Assemble Your Burrito Bowl

To assemble your burrito bowl make sure your mushroom carne asada is fork tender and your grits are done cooking. First add your grits to the bowl. Then top with mushroom carne asada. Next add your assortment of fresh ingredients including: pico de gallo, red bell pepper, torn cilantro and pickled purple cabbage. There you have it! The Best Vegan Carne Asada Burrito Bowl, fresh & ready.

The Best Vegan Carne Asada Burrito Bowl

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The Best Vegan Carne Asana Burrito Bowl

0 from 0 votes
Recipe by Sagen Jackson Course: Uncategorized
Servings

2

servings
Prep time

5

minutes
Cooking time

20

minutes
Calories

396

kcal

Ingredients

  • 2 cups prepared grits

  • 4 portobello mushrooms

  • 1 can red enchilada sauce

  • 1 packet taco seasoning

  • 1 cup Not Beef Bouillon Broth

  • 4 oz Pico de Gallo

  • 1 Red Bell Pepper

  • Fresh Cilantro

  • Pickled Purple Cabbage

Preparation

  • Step 1: Prepare your toppings: Wash and dry mushrooms. Then take two forks and shred mushrooms similar to shredded pork. Slice avocados. Roughly chop red bell pepper. Wash and tear cilantro.
  • Step 2: Heat two tablespoons olive oil over medium heat. Add mushrooms to skillet. Add taco seasoning and sauté until fragrant, about 2 – 3 minutes. Then add red enchilada sauce. Allow mushrooms to simmer for about 7 – 10 minutes. Cook until most of the sauce has been reduced down and is mostly coating the mushrooms.
  • Step 3: While mushrooms are simmering prepare the grits. Using one cup of not beef vegetable broth add grits to boiling broth. Lower heat and allow grits to simmer for 5 – 7 minutes, until thickened.
  • Step 4: Once mushrooms carne asada and grits have finished cooking, plate your creation! First add grits to the bowl. Then add chopped red bell peppers. Top the bell peppers with the mushroom carne asada. Then add remaining toppings: avocados, cilantro, pico de Gallo and crushed tortilla chips. Serve warm!

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The Ultimate Vegan Eggs Benedict Breakfast Salad

Jammy Poached vegan eggs deliciously steamy atop a fresh breakfast salad. Tossed with tomatoes, crispy english muffin croutons and creamy vegan hollandaise sauce.

Breakfast salads may not be the most commonly requested recipe but it’s still a valid request. Especially when searching for vegan recipe healthy. Which is why I aim to cater to your needs. I too would like to ensure I get more greens in the morning! I’ve noticed when I do I feel more energized. This vegan eggs Benedict salad is sure to satisfy your craving. So, I know you have a busy morning… let’s get cooking!

Gather Ingredients for Vegan Eggs Benedict Breakfast Salad

This recipe is truly very simple. The only thing you may want to grab are poaching egg cups if you don’t have them already. I promise you’ll want to make this delicious vegan eggs Benedict breakfast salad again so it’s worth the $7 investment!

Aside from that here are the ingredients you’ll need to make this salad deliciously tasty for you!

  • Breakfast Salad Base
    • Spring Mix (or your favorite salad greens)
    • English Muffin
    • Cherry Tomatoes
    • Thinly Sliced Purple Onions
  • Poached Vegan Eggs
    • Silken Tofu
    • Agar Agar
    • Black Salt
    • Instant Mashed Potatoes
    • Nutritional Yeast
    • Ground Mustard
    • Egg Replacer
    • Sunflower Oil
  • Hollandaise Sauce
    • Tahini
    • Lemon Juice
    • Nutritional Yeast
    • Salt
    • Black Salt
    • Ground Mustard
    • Black Pepper
    • Water

A few of these ingredients are used multiple times just for different parts of the vegan eggs benedict so just keep that in mind.

Make the Vegan Hollandaise Sauce

To make the vegan hollandaise sauce simply add all the ingredients (minus the water at first) to a small mixing bowl. Then whisk ingredients together until smooth. If the sauce is too thick (and you do not want the sauce to be thick) be sure to thin out with water, about two tablespoons at a time. You’ll the hollandaise sauce to be about the consistency of salad dressing,

Make The Poached Vegan Eggs

To make the poached vegan eggs simply add the silken tofu, agar agar and black salt to a small blender and blend until smooth. Set side.

Now to make the vegan eggs yolk simply mix together the instant mashed potatoes, nutritional yeast, ground mustard, egg replacer, sunflower oil and black salt in a small mixing bowl. You do want this vegan egg mixture to be thick. Now to put the poached vegan egg together!

Spoon about two tablespoons into one egg poaching cup. Then make a small dint with your thumb in the ‘egg white’ mixture. Now take a heaping tablespoon of the vegan eggs yolk mixture and form into a ball. Place this vegan eggs yolk ball on top of the ‘egg white’ mixture and spoon another one to two tablespoons of the ‘egg mixture’ on top of the yolk. Ensure you are unable to see any of the yolk.

Once you have finished making all of the poached vegan eggs you’d like for your breakfast salad recipe it’s time to add them to a boiling pot of water. I was able to make 4 poached vegan eggs with this recipe. Let the poaching cups boil for about 5 – 10 minutes covered. You want the vegan ‘egg whites’ to be firm.

While the poached vegan eggs are boiling assemble the breakfast salad base. Simply add the spring mix, sliced tomatoes, thinly sliced purple onions and chopped toasted english muffins into your salad bowl(s). Once the poached vegan eggs are done cooking let them cool slightly. Then top your breakfast salad with the poached vegan eggs, hollandaise sauce and cracked black pepper. Enjoy!

The Ultimate Vegan Eggs Benedict Breakfast Salad

The Ultimate Vegan Eggs Benedict Breakfast Salad

0 from 0 votes
Recipe by Sagen Jackson Course: BreakfastCuisine: AmericanDifficulty: Easy

Jammy Poached vegan eggs deliciously steamy atop a fresh breakfast salad. Tossed with tomatoes, crispy english muffin croutons and creamy vegan hollandaise sauce.

Ingredients

  • Salad Spring Mix

  • Cherry Tomatoes

  • English Muffin, toasted and chopped to make “croutons”

  • Poached Egg – Egg White
  • 1/2 block organic silken tofu

  • 1/4 tsp black salt

  • 1/2 tsp agar agar powder

  • Poached Egg – Egg Yolk
  • 2 Tbsp vegan dried instant mashed potatoes

  • 7 Tbsp hot water (may need a tiny bit more)

  • 1 tsp nutritional yeast

  • 1/4 tsp turmeric

  • 1/4 tsp black salt

  • 3/4 tsp egg replacer

  • 1 tsp vegan butter

  • 1 tsp sunflower oil (not olive oil)

  • Hollandaise Sauce
  • 4 Tbsp tahini

  • Juice of 1 medium lemon

  • 2 Tbsp nutritional yeast

  • ½ tsp salt

  • Water to thin if necessary

  • ⅛ tsp black salt

  • ¼ tsp ground mustard

  • ¼ tsp black pepper, optional

Preparation

  • Add salad greens, tomatoes, sliced purple onions and english muffin croutons to bowl.
  • To make the egg white, blend silken tofu, agar agar and 1/4 tsp black salt until super smooth. Set aside.
  • Make hollandaise sauce by simply adding all the ingredients (minus water) to a small mixing bowl. Whisk all ingredients until smooth. If sauce is to thick add water, two tablespoons at a time, until consistency resembles salad dressing.
  • To make vegan egg yolk add all ingredients to a small mixing bowl. Combining until well combined. You do want this consistency to be thick. Set aside.
  • Bring water to boil in a pot, then spoon about 1/4 of the egg white mixture into an egg poaching cup, making a little indent in the center. Place 1 spoonful of the egg yolk mixture in the centre of the white, then top with another 1/4 of the egg white mixture to cover. Repeat to make a second egg.
  • Place the poaching cup into the simmering water and cook for about 5 minutes, until the white is firm. Remove from water and allow to cool slightly.
  • Add poached eggs to your prepared breakfast salad bowl(s) and enjoy!

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How to store poached vegan eggs?

To store your poached vegan eggs place them in an airtight container and refrigerate. Be sure to store the spring mix for the breakfast salad separately.

Can you reheat the poached vegan eggs?

Yes. I was able to reheat my vegan poached eggs in the microwave for 1 minute. Although, if you have a bit more time I would recommend reheating using the poaching cups in boiling water for about 3 – 5 minutes.

Moist Vegan Banana Bread Bundt Cake

Moist vegan banana bread recipe but make a bundt cake. Perfectly sweet and delicious for your morning coffee.

Vegan banana bread has to be one of God’s greatest gifts. Once you learn how to master the moistness mixed with subtle sweetness and spice it’s pure heaven. But what if you made it into a cake?! That’s exactly what we’re serving today a vegan banana bread recipe made into a bundt cake. Let’s dive in!

Gather Vegan Banana Bread Bundt Cake Ingredients

For this recipe you will need the following:

  • All Purpose Flour
  • Light Brown Sugar
  • Superfine Sugar
  • Baking Powder
  • Baking Soda
  • Cinnamon
  • Ground Cloves
  • Salt
  • Ripe Bananas, puréed
  • Neutral Oil
  • Non Dairy Milk
  • Apple Cider Vinegar
  • Vanilla Extract

Once all ingredients have been gathered make sure you begin to preheat your oven to 350* F. Then whisk all the dry ingredients together in a large mixing bowl. Make sure all the lumps from the brown sugar have been removed. Use a mesh sifter if needed. Next mix all the wet ingredients together in a mixing bowl. Reserve about a tablespoon of the melted butter, set aside.

Now slowly begin to incorporate the wet ingredients into the dry ingredients. Be sure not to over mix. Mix until batter has just been combined.

Then take a little bit of the melted butter and grease the bundt cake pan. Then add batter to the bundt cake pan. Place cake in oven and allow to bake for about 50 – 55 minutes. Checking at 40 minutes.

Once cake is finished baking allow to cool completely for about 30 minutes. Then turn onto wire rack. Ice with maple icing and serve.

Moist Vegan Banana Bread Bundt Cake

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Moist Vegan Banana Bread Bundt Cake

0 from 0 votes
Recipe by Sagen Jackson Course: Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Moist vegan banana bread recipe but make a bundt cake. Perfectly sweet and delicious for your morning coffee.

Ingredients

  • Vegan Banana Bread Bundt Cake
  • 3 ¼ cups plain (all-purpose) flour

  • 1 packed cup light brown soft sugar

  • ⅔ cup + 1 Tbsp superfine sugar

  • 3 tsp baking powder

  • 1 tsp baking soda

  • 1 ½ tsp cinnamon

  • 1 1/12 tsp ground cloves

  • ¾ teaspoon salt

  • 6 ripe bananas, pureed

  • ¾ cup vegan butter, melted

  • ¾ cup unsweetened non-dairy milk

  • 1 ½ tsp apple cider vinegar

  • 2 tsp vanilla extract

  • Maple Glaze
  • 1 ½ cups powdered sugar

  • 2 Tbsp maple syrup

  • 1-2 Tbsp non-dairy milk

  • melted vegan butter for greasing the pan

Preparation

  • Preheat oven to 350* F.
  • Whisk all the dry ingredients together in a large mixing bowl.
  • Mix all the wet ingredients together in a mixing bowl. Reserve about a tablespoon of the melted butter, set aside.
  • Now slowly begin to incorporate the wet ingredients into the dry ingredients. Be sure not to over mix. Mix until batter has just been combined.
  • Then take a little bit of the melted butter and grease the bundt cake pan. Then add batter to the bundt cake pan. Place cake in oven and allow to bake for about 50 – 55 minutes. Checking at 40 minutes.
  • Once cake is finished baking allow to cool completely for about 30 minutes. Then turn onto wire rack. Ice with maple icing and serve.
  • Maple Glaze
  • Whisk together all ingredients and ice cake.

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Smoky Grilled Seitan Steaks & Eggs

Smoky, grilled vegan steaks made from seitan. Perfectly satisfy vegan steak cravings.

Let’s get grilling these yummy seitan steaks to pair with our chickpea scrambled eggs. Here’s what you’ll need to get started:

  • Wheat Gluten
  • Water
  • Chickpea Flour
  • Tomato Paste
  • Dijon Mustard
  • Garlic Powder
  • Cayenne Pepper (optional)
  • Ground Black Pepper
  • Beetroot powder (optional)

Prepare the Seitan Steaks

To start take all dry ingredients and add to a mixing bowl. Then whisk together dry ingredients. If you are looking to make a ‘medium rare’ steak then take out about 1/4 of the dry mixture and place in a small bowl. Then add the remaining wet ingredients to the larger mixing bowl and stir until well combined. Then add the beet root powder and enough water to the small mixing bowl until the mixture just comes together and forms a dough similar to the larger mixing bowl.

Next gently knead the dough for about 5 minutes. Then take the dough and form into “steaks” about 1 1/2 inch thick a piece. This will give you about 4 pieces. If you have decided to have the beet mixture simply knead that on it’s own. Then add into the middle of two steak pieces.. this will be a BIG steak but worthy of splitting.

Next simmer the seitan steaks in broth. Here are the ingredients you will use for your broth:

Allow the ingredients to simmer together and once boiling add the prepared seitan steaks to the broth allowing them to cook through. This will take about 30 – 45 minutes.

Grill the Seitan Steaks & Prepare the Eggs

Once seitan steaks have been boiled place you’ll want to brush them with the marinade. The ingredients needed for the marinade include:

  • Coconut Sugar
  • Soy Sauce
  • Tomato Paste
  • Liquid Smoke
  • Hot Sauce (optional)

Whisk these ingredients together and then brush onto the boiled seitan steaks. Then add the seitan steaks to a hot grill and grill on both sides for about 7 to 10 minutes. Serve these seitan steaks with chickpea scrambled eggs and enjoy!

Smoky Grilled Seitan Steaks & Eggs

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Smoky Grilled Seitan Steaks & Eggs

0 from 0 votes
Recipe by Sagen Jackson Course: Breakfast, BrunchCuisine: AmericanDifficulty: Medium

Smoky, grilled vegan steaks made from seitan. Perfectly satisfy vegan steak cravings.

Ingredients

  • Seitan Steak Dough
  • 1 cup vital wheat gluten

  • ¾ cup water

  • ¼ cup chickpea flour

  • ¼ cup tomato paste

  • 1 Tbsp dijon mustard

  • 1 tsp salt

  • 1 tsp garlic powder

  • 1 tsp smoked cayenne pepper

  • ½ tsp ground black pepper

  • Broth
  • 6 cups not beef bouillon cube broth

  • 2 Tbsp apple cider vinegar

  • ½ tsp liquid smoke

  • Marinade
  • ¼ cup soy sauce

  • 2 Tbsp coconut sugar

  • 1 Tbsp tomato paste

  • 1 Tbsp Hot sauce

  • 1 tsp Liquid Smoke

Preparation

  • Take all dry ingredients and add to a mixing bowl. Then whisk together dry ingredients. If you are looking to make a ‘medium rare’ steak then take out about 1/4 of the dry mixture and place in a small bowl. Then add the remaining wet ingredients to the larger mixing bowl and stir until well combined. Then add the beet root powder and enough water to the small mixing bowl until the mixture just comes together and forms a dough similar to the larger mixing bowl.
  • Next gently knead the dough for about 5 minutes. Then take the dough and form into “steaks” about 1 1/2 inch thick a piece. This will give you about 4 pieces. If you have decided to have the beet mixture simply knead that on it’s own. Then add into the middle of two steak pieces.. this will be a BIG steak but worthy of splitting.
  • Next simmer the seitan steaks in broth.
  • Allow the ingredients to simmer together and once boiling add the prepared seitan steaks to the broth allowing them to cook through. This will take about 30 – 45 minutes.
  • Once seitan steaks have been boiled place you’ll want to brush them with the marinade. The ingredients needed for the marinade include. Whisk these ingredients together and then brush onto the boiled seitan steaks. Then add the seitan steaks to a hot grill and grill on both sides for about 7 to 10 minutes.
  • Serve these seitan steaks with chickpea scrambled eggs and enjoy!

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Tasty Mushroom Bacon & Vegan Waffle Recipe

Spicy Bulgogi Mushroom Bacon paired with a crispy, buttery vegan waffle recipe peppered with earthy scallions.

I’ll be the first to admit: Breakfast can get boring. Especially when you have zero time in the mornings. It’s easy to get stuck on repeat. That’s what I’m here for! Take for instance this spicy bulgogi mushroom bacon paired with a crispy, butter vegan waffle recipe pepper with earthy scallions. It may sound extravagant but I can assure you it’s pretty easy to make. While it may not be the weekday breakfast fix you’re looking for it’s definitely perfect for a Sunday Funday vegan brunch.

Let’s dive in to how to prepare this recipe.

Gather Ingredients for Mushroom Bacon

You’ll want to start by preheating your oven to 300* F. Then to make mushroom bacon is surprisingly simple. Here’s what you’ll need:

Once you’ve cleaned your mushroom you’ll want to thinly slice it. This is what will ensure your mushroom bacon is crispy and I don’t know about you but I prefer cripsy bacon… otherwise what’s the point?!

After the portobello mushroom has been thinly sliced, you’ll want to coat them in olive oil. You’ll do this by tossing the mushroom slices in about one to two tablespoons of olive oil. Ensuring the mushroom bacon slices are evenly coated. Next, sprinkle with kosher salt, lightly toss again and then spread mushroom slices out onto a large baking sheet lined with parchment paper or foil. Allow your mushroom bacon to bake in the oven for 20 minutes. Then flip onto the opposite side and continue cooking for an additional 15 minutes or until crispy.

Gather Ingredients for Vegan Waffle Recipe

While your mushroom bacon is baking you’ll be able to easily prepare this vegan waffle recipe. This recipe has been adapted from the Scallion Cornmeal Waffle shared on NYT Cooking’s website. Here’s what you’ll need to prepare this vegan waffle recipe:

  • White Cornmeal
  • All-Purpose Flour
  • Dark Brown Sugar
  • Baking Powder
  • Red Pepper Flakes
  • Kosher Salt
  • Egg Substitute
  • Almond Milk
  • Apple Cider Vinegar
  • Scallions
  • Olive Oil

Prepare the vegan waffle recipe

Now prepare your scallion cornmeal waffles. To do this simply add all of your dry ingredients to a bowl, whisk. Then add all the wet ingredients to a bowl, whisk. Now add wet ingredients to the dry ingredients and stir until most of the lumps have been removed. The batter will be thick.

Next add about 1/4 cup of the mix at a time to the mini waffle maker and allow to cook for 3 to 5 minutes until desired crispiness. Set aside until ready to eat.

Once bacon is finished cooking gently brush the slices with Omsom’s Spicy Bulgogi sauce. Serve as a side with the scallion cornmeal waffles and enjoy!

Tasty Mushroom Bacon & Vegan Waffle Recipe

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Tasty Mushroom Bacon & Vegan Waffle Recipe

0 from 0 votes
Recipe by Sagen Jackson Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

522

kcal

Spicy Bulgogi Mushroom Bacon paired with a crispy, buttery vegan waffle recipe peppered with earthy scallions.

Ingredients

  • Mushroom Bacon
  • 1 – 2 Portobello Mushrooms

  • 2 – 4 Tbps Olive Oil

  • sprinkle of Kosher Salt

  • Omsom Spicy Bulgogi Sauce

  • Scallion Cornmeal Waffle
  • 1 cup fine white cornmeal

  • ½ cup all-purpose flour

  • 2 Tbsp dark brown sugar

  • 1 tsp baking powder

  • ¼ teaspoon red-pepper flakes

  • ¼ teaspoon kosher salt

  • 2 Tbsp Egg Substitute, prepared per package directions

  • 1 ⅓ cups almond milk

  • 1 1/2 Tbsp apple cider vinegar

  • 4 scallions, trimmed and cut on an angle into 3/4-inch pieces (about 1/2 cup)

  • 1 Tbsp extra-virgin olive oil

Preparation

  • Preheat your oven to 300* F.
  • Then thinly slice your portobello mushrooms. Next add slices to a bowl and lightly toss them in olive oil and kosher salt.
  • Now add the mushroom slices in a single layer onto a prepared baking sheet. Bake in oven on 300* F for 20 minutes then flip over each slice, add back to the oven and continue baking for an additional 15 minus or until crispy.
  • While mushroom bacon is cooking prepare your scallion cornmeal waffles. To do this simply add all of your dry ingredients to a bowl, whisk. Then add all the wet ingredients to a bowl, whisk. Now add wet ingredients to the dry ingredients and stir until most of the lumps have been removed. The batter will be thick.
  • Next add about 1/4 cup of the mix at a time to the mini waffle maker and allow to cook for 3 to 5 minutes until desired crispiness. Set aside until ready to eat.
  • Once bacon is finished cooking gently brush the slices with Omsom’s Spicy Bulgogi sauce. Serve as a side with the scallion cornmeal waffles and enjoy!

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Champagne Braised Greens

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Recipe by Sagen Jackson Course: DinnerCuisine: AmericanDifficulty: Easy

Delicious Southern Style Collard Greens recipe with an updated twist.

Ingredients

  • 1 Tbsp olive oil (or neutral oil of choice)

  • 3 – 5 whole cloves garlic

  • 1 cup water

  • 1 Tbsp Better than Bouillon Vegetable Base

  • 1/2 Tbsp White Miso Paste

  • 2 large bunches of cleaned collard greens (or greens of choice)

Preparation

  • Add oil to large skillet over medium heat.
  • Gently sauté garlic cloves for 1 – 2 minutes until fragrant, careful not to burn.
  • Add water, bouillon base and white miso paste to skillet. Allow to simmer for about 5 minutes.
  • Thoroughly wash and clean your greens. Tear or cut off stem. Then tear or chop the leaves into preferred size. (Note: I like to roughly tear mine by hand).
  • Add cleaned, torn greens to skillet and cover. Let greens cook covered for about 45 minutes.
  • When ready greens should be fork tender. Serve warm.

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Soul Food Brunch Quesadilla

Soul Food Brunch Quesadilla

Vegan Mac n’ Cheese Sauce, Champagne Braised Greens, Hot Sauce Smashed Black eyed Peas and Sweet Potato Hash brown.

Soul Food Brunch Quesadilla Recipe

This soul food brunch quesadilla recipe is simple and straightforward! Inspired by the viral Tortilla Trend on TikTok! A vegan twist on soul food classics. Let’s dig in.

Hot Sauce Smashed Black Eyed Peas

  • 1/2 cup black eyed peas, smashed
  • Louisiana Hot Sauce

Smash black eyed peas together in a small bowl with desired amount of hot sauce. Set aside.

Sweet Potato Hash Browns

  • Sweet Potato, shredded

Peel and shred sweet potatoes. Then add sweet potatoes to large bowl with cold water. Swirl around until water becomes cloudy. Drain and rinse again. Heat one tablespoon neutral oil in skillet. Saute sweet potatoes until they become crispy. Drain.

Champagne Braised Greens (Only available in my Veganized Thanksgiving Recipe E-Book)

Vegan Mac n’ Cheese Sauce

  • 1 cup riced cauliflower
  • 1 cup nutritional yeast
  • 1/2 cup coconut milk
  • 1 tsp ground mustard
  • Salt and pepper to taste

Add all ingredients to a food blender and blend until smooth. Heat in a medium saucepan to warm, if desired.

Soul Food Brunch Quesadilla

Soul Food Brunch Quesadilla

0 from 0 votes
Recipe by Sagen Jackson Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy

Vegan Mac n’ Cheese Sauce, Champagne Braised Greens, Hot Sauce Smashed Black eyed Peas and Sweet Potato Hash brown.

Ingredients

  • Hot Sauce Smashed Black Eyed Peas
  • 1/2 cup black eyed peas, smashed

  • Louisiana Hot Sauce

  • Sweet Potato Hash Browns
  • Sweet Potato, shredded

  • Champagne Braised Greens
  • (Only available in my Veganized Thanksgiving Recipe E-Book)

  • Vegan Mac n’ Cheese Sauce
  • 1 cup riced cauliflower

  • 1 cup nutritional yeast

  • 1/2 cup coconut milk

  • 1 tsp ground mustard

  • Salt and pepper to taste

Preparation

  • Hot Sauce Smashed Black Eyed Peas
  • Smash black eyed peas together in a small bowl with desired amount of hot sauce. Set aside.
  • Sweet Potato Hash Browns
  • Peel and shred sweet potatoes. Then add sweet potatoes to large bowl with cold water. Swirl around until water becomes cloudy. Drain and rinse again. Heat one tablespoon neutral oil in skillet. Saute sweet potatoes until they become crispy. Drain.
  • Vegan Mac n’ Cheese Sauce
  • Add all ingredients to a food blender and blend until smooth. Heat in a medium saucepan to warm, if desired.
  • Champagne Braised Greens
  • (Only available in my Veganized Thanksgiving Recipe E-Book)

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Delicious Banana Blossom Fish and Grits

Light, crispy banana blossom fish with creamy grits. The perfect vegan fish and grits recipe.

Being from the South I’ve had to learn to veganize my favorite meals. Fish and grits is one of those necessary recipes on the list. This vegan fish is made with banana blossoms and lightly fried to perfection. Then paired with a bowl of herby, creamy grits to finish it off. Let me show you how to get this done so you can get your own bowl of crispy, creamy fish and grits on the table

Gather Ingredients for the Banana Blossom Fish

To start you’ll want to gather all the ingredients for the banana blossom fish batter. Here’s what you will need to get this kicked off:

Take the ingredients for the dredge flour mixture and mix together in one bowl. Then mix the batter mixture ingredients together in a separate bowl. Ensure that you’ve drained the banana blossoms and then then dip the banana blossom into the batter mixture to fully coat. Then toss the banana blossom into the flour mixture.

Cook Your Vegan Fish and Grits

Next prepare your oil for frying. I used a skillet and covered the bottom with oil until it was about 1/4 inch deep. Then I waited until the got hot and added the banana blossom fish in batches. I was able to fry each side until golden brown for about 5 – 7 minutes per side.

While fish is frying prepare your grits according the package directions. I used this brand of grits to save time. Lastly, ensure you drain your fish and allow time to cool because it will be HOT!

Here are some add ins you can consider mixing into your grits for extra flavor:

  • Butter
  • Herbs (Sage, parsley, chives)
  • Lemon
  • Garlic
  • Follow Your Heart Smoked Gouda
  • Coconut Milk

Delicious Banana Blossom Fish and Grits

Delicious Banana Blossom Fish and Grits

0 from 0 votes
Recipe by Sagen Jackson Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

160

kcal

Ingredients

  • 1 can banana blossoms

  • Grits

  • Flour Mixture
  • 1/2 cup all-purpose flour

  • 1/2 cup Masa Flour

  • 1/2 tsp Ocean’s Halo Seaweed Salt

  • 1 tsp dill

  • 1 1/2 Tbsp crushed Ocean’s Halo Seaweed Snack

  • Batter Mixture
  • 1 cup flour

  • 1/2 tsp salt

  • 1 pinch turmeric

  • 2 Tbsp pickle juice

  • 1 Tbsp hot sauce

  • 2 tsp lemon juice

  • 1/2 cup sparkling water

Preparation

  • Take the ingredients for the dredge flour mixture and mix together in one bowl. Then mix the batter mixture ingredients together in a separate bowl. Ensure that you’ve drained the banana blossoms and then then dip the banana blossom into the batter mixture to fully coat. Then toss the banana blossom into the flour mixture.
  • Next prepare your oil for frying. I used a skillet and covered the bottom with oil until it was about 1/4 inch deep. Then I waited until the got hot and added the banana blossom fish in batches.
  • Fry each side until golden brown for about 5 – 7 minutes per side.
  • Prepare your grits according the package directions. Optional add-ins: coconut milk, lemon, garlic, butter, sage, parsley.
  • Add grits to bowl and top with fried vegan fish and enjoy warm.

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Deliciously Crispy, Buttery Vegan Chicken and Waffles

Crispy, Buttery Waffles and Crunchy Plant Based Chicken. Deliciously topped with smooth maple syrup to make the perfect vegan chicken and waffles recipe

Notice something different about these waffles? Yes, they are red and purple. I’ve started adding sweet potato potato powder and beetroot powder to some of my dishes. It’s my sneaky way of getting a dose of veggies in. That aside, this vegan chicken and waffles recipe won’t help you reach your daily greens intake level. But its sure to satisfy your sweet and savory tastebuds. So, if you’re ready to satisfy that craving let’s get it done!

Gather Ingredients for Vegan Chickenand Waffles

I’ll mainly be sharing with you a vegan waffle recipe. The vegan waffle batter I used in this recipe was cooked using a mini waffle maker. I then paired these crispy waffles with Nowadays nuggets, a plant based chicken nugget brand. Take a look at the full list of ingredients and items you’ll need to make this recipe a success for you!

Here’s what you’ll need:

Mix and Cook Your Chicken and Waffles

Now that you’ve gathered all your ingredients be sure to preheat your air fryer while mixing the vegan waffle batter. For this vegan waffle recipe you’ll want to whisk together the flour, coconut sugar, almond milk, baking powder, canola oil, salt, vanilla extract and apple sauce. Whisk together all of these ingredients until smooth.

Then add your plant based chicken nuggets to the air fryer and cook those according to the package direction.

While your plant based nuggets are cooking, pour your vegan waffle batter into a hot waffle iron and cook accordingly. I have this mini waffle maker and I’ve noticed it takes about 1.5 minutes to 2 minutes to finish cooking my waffle.

Plate Your Chicken and Waffles

Once your vegan waffles have finished cooking and your plant based chicken nuggets are done baking it’s time to plate your dish! For this simply add the waffles to a plate. Smear with butter. Top with freshly baked chicken and bring on the syrup!

Vegan Chicken and Waffles

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Vegan Chicken and Waffles

0 from 0 votes
Recipe by Sagen Jackson Course: BreakfastCuisine: AmericanDifficulty: Easy

Crispy, Buttery Waffles and Crunchy Plant Based Chicken. Deliciously topped with smooth maple syrup to make the perfect vegan chicken and waffles recipe

Ingredients

  • 2 cups all-purpose flour

  • 2 cups almond milk

  • 2 teaspoons baking powder

  • 2 tablespoons canola oil

  • 1 pinch salt

  • 2 teaspoons natural vanilla extract

  • 3 tablespoons coconut sugar

  • 2 tablespoons unsweetened apple sauce

  • 1 Tbsp sweet potato powder or beetroot powder (optional)

  • Nowadays Plant Based Nuggets

Preparation

  • Whisk together the flour, coconut sugar, almond milk, baking powder, canola oil, salt, vanilla extract and apple sauce. Whisk together all of these ingredients until smooth.
  • Then add your plant based chicken nuggets to the air fryer and cook those according to the package direction.
  • While your plant based nuggets are cooking, pour your vegan waffle batter into a hot waffle iron and cook accordingly. I have this mini waffle maker and I’ve noticed it takes about 1.5 minutes to 2 minutes to finish cooking my waffle.
  • Once your vegan waffles have finished cooking and your plant based chicken nuggets are done baking it’s time to plate your dish! For this simply add the waffles to a plate. Smear with butter. Top with freshly baked Nowadays Plant Based Chicken Nuggets and bring on the syrup!

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The Best Southern Vegan Biscuits and Sausage Gravy

Soft, Buttery Homemade Vegan Biscuits and Gravy with plant based sausage. Prepared Southern Style and loaded with flavor.

I’ll be the first to admit that this homemade vegan biscuits and gravy recipe is a labor of love. However, it is well worth it! Especially on a Saturday morning when you wake up and it’s still early enough for no one else to be awake. The perfect time to be in the kitchen in my opinion. So get cozy, throw on some jazz (or your favorite podcast) and let’s get started.

Gather Ingredients for Vegan Biscuits and Gravy

You will need the following ingredients and appliances for this recipe.

Ingredients:

  • Savory Breakfast Plant Based Sausage
    • 1 cup mushrooms
    • 1/4 cup onions, finely diced
    • 1 clove garlic
    • 1 can black eyed peas
    • 1 chipotle pepper
    • 1 Tbsp tomato paste
    • 1/4 cup nutritional yeast
    • 1/2 cup brown rice flour
    • 1 Tbsp ground flaxseed
    • 1 tsp liquid smoke
  • Signature Spice Blend
    • 1 1/2 tsp garlic powder
    • 1 1/2 tsp thyme
    • 1/2 tsp black pepper
    • 1 tsp salt
    • 1/2 tsp onion powder
    • 1/8 tsp allspice
    • 1 tsp cayenne pepper
    • 1 1/2 tsp paprika
    • Southern Style Gravy
    • 1/2 cup flour
    • 1 1/2 cup almond milk
    • 1 Not Beef Bouillon Cube
    • 1 Tbsp pepper
  • Homemade Buttery Biscuits
    • 2 cups all purpose flour
    • 1 Tbsp baking powder
    • 1 Tbsp sugar
    • 1 tsp salt
    • 3 Tbsp vegan butter
    • 3 Tbsp coconut oil
    • 1 cup cold unsweetened almond milk, or as needed

Appliances

Make the Plant Based Sausage

First you’ll take all the ingredients for the Signature Spice Blend and whisk together in a small bowl. Set aside. Next, you’ll want to lightly sauté your mushroom, onions and garlic on medium heat for about 7 minutes. Add this to a large mixing bowl along with the Signature Spice Blend.

Now, place all the remaining ingredients needed for the Savory Breakfast Plant Based Sausage into the same large bowl with the sautéed veggies and spice blend. Mash the ingredients together using a fork or potato masher. This ensures your get a more authentic sausage texture. (Note: If you’d like a finer texture then throw it into the food processor until the texture is to your liking.)

Once ingredients have been combined, shape sausage into your preferred shape. For this recipe I made round disk shaped plant based breakfast sausage. But for this pecan chorizo sausage I created a more “oblong” or “sausage link” shape. Do what makes sense for you.

After shape has been formed, wrap each individual sausage in parchment paper and allow to sit in the refrigerator for about 4 hours or overnight.

Then remove sausages and steam using your Stainless Steel Cookware with Steamer Basket. Steam sausages for about 2 hours on medium heat. Then allow to sit in steam basket and continue to cook for another 3 hours or so.

Prepare the Homemade Vegan Biscuits

Now that your sausage has finished steaming, it’s time to make your biscuits. Halfway there, I promise! First prepare your baking pan by lining with parchment paper or greasing with butter and preheat oven to 425*. Next whisk together your flour, baking powder, sugar and salt in a large bowl. Cut in vegan butter and coconut oil with a pastry blender or a fork until the mixture becomes crumbly.

Slowly add cold almond milk and stir until dough just comes together. You likely won’t use all the milk but dough will be wet and sticky. If you think you added too much milk just add more flour. Then turn dough onto a flour surface and knead (fold over) 15 times. Next Gently roll or pat dough to a 1 or 1/12 inch thickness. Cut biscuits with a small biscuits cutter or form into biscuit shape with hands. Gently re-roll the dough scraps and cut remaining biscuits.

Place biscuits on your prepared baking sheet. Be sure they are touching each other and the sides of the pan. This helps to ensure they rise high. Bake in the preheated oven until tops are golden brown, 12 to 15 minutes.

Make Your Sausage Gravy

Now it’s time to put it all together. First add your sausage to a cast iron skillet. Then break up and sauté the sausage in the skillet. Sauté for about 8 – 10 minutes or until sausage becomes nice and crispy.

Then remove sausage from skillet, set aside and keep skillet warm. Allowing the sausage to drain on a paper towel. Next, add all of your gravy ingredients to a mixing bowl and whisk together. Add gravy mix to hot skillet and whisk frequently until gravy begins to thicken. This should take about 5 to 7 minutes. Once gravy is thick add sausage and gently fold in. You could let this cook for another 2 to 3 minutes or you can go ahead and top your freshly baked biscuits. Enjoy!

The Best Southern Vegan Biscuits and Sausage Gravy

The Best Southern Vegan Biscuits and Sausage Gravy

5 from 3 votes
Recipe by Sagen Jackson Course: Breakfast, BrunchCuisine: AmericanDifficulty: Medium

Soft, Buttery Homemade Vegan Biscuits and Gravy with plant based sausage. Prepared Southern Style and loaded with flavor.

Ingredients

  • Sausage Recipe
  • 1 cup mushrooms

  • 1/4 cup onions, finely diced

  • 1 clove garlic

  • 1 can black eyed peas (don’t drain for added flavor)

  • 1chipotle pepper

  • 1 Tbsp tomato paste

  • 1/4 cup nutritional yeast

  • 1/2 cup brown rice flour

  • 1 Tbsp ground flaxseed

  • 1Tsp liquid smoke

  • Signature Spice Blend
  • 1 1/2 tsp garlic powder

  • 1 1/2 tsp thyme

  • 1/2 tsp black pepper

  • 1 tsp salt

  • 1/2 tsp onion powder

  • 1/8 tsp allspice

  • 1 tsp cayenne pepper

  • 1 1/2 tsp paprika

  • Southern Style Gravy
  • 1/4 cup flour

  • 2 1/2 cup almond milk

  • 1 Not-Beef Bouillon Cube

  • 1 Tbsp Pepper (or to taste)

  • Homemade Buttery Biscuits
  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • 3 tablespoons vegan butter (such as Earth Balance®)

  • 3 tablespoons coconut oil

  • 1 cup cold unsweetened almond milk, or as needed

Preparation

  • Then take all the ingredients for the Signature Spice Blend and whisk together in a small bowl. Set aside.
  • Next, you’ll want to lightly sauté your mushroom, onions and garlic on medium heat for about 7 minutes. Add this to a large mixing bowl along with the Signature Spice Blend.
  • Now, place all the remaining ingredients needed for the Savory Breakfast Plant Based Sausage into the same large bowl with the sautéed veggies and spice blend. Mash the ingredients together using a fork or potato masher. This ensures your get a more authentic sausage texture. (Note: If you’d like a finer texture then throw it into the food processor until the texture is to your liking.)
  • Once ingredients have been combined, shape sausage into your preferred shape. For this recipe I made round disk shaped plant based breakfast sausage. But for this pecan chorizo sausage I created a more “oblong” or “sausage link” shape.
  • After shape has been formed, wrap each individual sausage in parchment paper and allow to sit in the refrigerator for about 4 hours or overnight. This helps eliminate a sticky texture when cooking
  • Then remove sausages and steam using your Stainless Steel Cookware with Steamer Basket. Steam sausages for about 2 hours on medium heat. Then allow to sit in steam basket and continue to cook for another 3 hours or so.
  • Homemade Buttery Biscuits
  • First prepare your baking pan by lining with parchment paper or greasing with butter and preheat oven to 425*.
  • Whisk together flour, baking powder, sugar, and salt in a large bowl. Cut in vegan butter and coconut oil with a pastry blender or a fork until the mixture resembles coarse crumbs.
  • Slowly add cold almond milk and stir until dough just comes together. It may not be necessary to use all the milk; dough will be wet and sticky.
  • Turn dough out onto a lightly floured surface and knead (fold over) 15 times. Gently roll or pat dough to a 1- or 1 1/2-inch thickness. Cut biscuits with a small biscuit cutter or a small bourbon glass. Gently re-roll the dough scraps and cut remaining biscuits.
  • Place biscuits on the prepared baking sheet. Be sure they are touching each other and the sides of the pan; don’t be afraid to squish them in–this helps them to rise high.
  • Bake in the preheated oven until tops are golden brown, 12 to 15 minutes.
  • Sausage Gravy
  • First add your sausage to a cast iron skillet. Then break up and sauté the sausage in the skillet. Sauté for about 8 – 10 minutes or until sausage becomes nice and crispy. Then remove sausage from skillet, set aside and keep skillet warm.
  • Allowing the sausage to drain on a paper towel. Next, add all of your gravy ingredients to a mixing bowl and whisk together.
  • Add gravy mix to hot skillet and whisk frequently until gravy begins to thicken. This should take about 5 to 7 minutes.
  • Once gravy is thick add sausage and gently fold in. You could let this cook for another 2 to 3 minutes or you can go ahead and top your freshly baked biscuits.

Notes

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