… but make it breakfast!

If you couldn’t already tell from the homepage of my website, I love burgers. Since going vegan I’ve tried various vegan burger recipes and meat replacements. Yet, I could never quite get it right, until now.  So, I’m very excited to share my vegan burger recipe with you. But this isn’t just your typical vegan burger recipe. Nope! These are burgers for breakfast!  Yep, I said it. 

Are you ready for this?!  If so, let’s get it.

Of course, you could wake up on a Tuesday morning and make these bad boys. Believe me, I won’t judge. But I think this vegan burger is best served over brunch.  This black bean patty is packed with flavor too.  The ground mustard, mushroom bouillon, and cayenne pepper flavor profile make it hard to beat.  

Then we get into the vegan fried egg, recipe courtesy of Miriam from the Mouthwatering Vegan Food Blog, which is a yes, please! Hashbrowns and a special vegan burger sauce… I mean, did you just get as hungry as I did writing this? 

Let’s start cooking!

I made homemade buns for this recipe. But you don’t have to get as intricate or as fancy as me. If you’d like, head over to Make It Dairy Free for their homemade buns recipe.  (Note: I added 2 Tbsp beetroot powder to their recipe to make it this beautiful deep red rose color)

For the breakfast burger patty you’ll want to be sure you have cooked black beans, beets, quinoa and almond flour.  These four items will make up the base of our recipe. Then we’ll add our spices: dijon mustard, ground mustard….  

Now, you’ll take all of these ingredients, measure them out and add them to a food processor.  Here’s where your texture preference will come in. If you prefer your veggie burgers to have more texture then use the pulse setting of your food processor.  However, if you prefer your vegan burgers to be more like a ground meat texture then I would blend the ingredients on low or medium until just blended.

Once the mixture has been blended you’ll need to create the patties with your hands. Keep in mind these patties won’t “cook down” so it’s best to make them the size you want to make them from the start.  

After the patties have been formed, it’s time to cook your burger.  Obviously, you have several options for cooking: grilling, stovetop or baking.  In this vegan burger recipe, I decided to use my cast iron skillet. Which is the method I prefer to use when not grilling my burger. 

When using my cast iron skillet I like to warm my oil over medium – low heat until heated through but not super hot. Once the skillet is hot, the magic begins.  I personally love the sound of burger patty first hitting the hot surface and the great sizzling sound you hear.  I’ve got to admit sometimes THAT’s when I do my happy dance.  But before getting ahead of myself, it’s time to add your veggie burger patty to the skillet. Cook both sides for about 7 – 10 minutes or until desired crispness. 

Since, this is a vegan burger you won’t have the same “telltale” signs of a meat burger when approaching readiness.  Instead look for the crispness of the outside (i.e. don’t burn it) and ensure the burger is warm throughout the patty. 

While the burger is cooking prepare your sauce and any fresh vegetables. This is where you can really get creative or you may simply follow the recipe I’m sharing here.   For the vegan burger sauce I added 2 Tbsp veganaise, ½ Tbsp sriracha and a splash of balsamic vinegar. I love this tangy, special burger sauce because it compliments the vegan fried egg and veggie burger patty so well. 

Next cut, slice and wash any fresh vegetables you’d like to top your burger with. I added fresh lettuce, tomatoes and hashbrowns to this vegan breakfast burger. But for more creative ideas you may consider freshly sliced or smashed avocado, everything but the bagel seasoning or some savory tomato jam

After you have finished preparing the sauce and fresh toppings then your black bean patty should be just about ready or finished cooking. 

For this breakfast burger there is no rhyme or reason for how you choose to build unless you do have a particular preference on how you like to build your burger. For example, the mustard must touch the pickles or something like that. While for some things, like my vegan breakfast sandwich, I am picky, other things like this burger it doesn’t matter as much to me. 

If you have decided to add tator tots and/or hashbrowns to your burger this is a great time to grab them out of the air fryer or oven. Now, simply layer all of your ingredients to build your vegan burger and dive in! 

The Ultimate Vegan Burger Recipe

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

6

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

560

kcal

Ingredients

  • 2 Tbsp neutral flavored oil

  • Black Bean Beet Patty
  • 1 cup cooked beets

  • 1 cup cooked black beans

  • 1 Tbsp dijon mustard

  • 1 Tbsp garlic powder

  • 1 Tbsp onion powder

  • 1 tsp ground mustard

  • 1 tsp salt

  • 1 cup cooked Quinoa

  • 3 cups almond flour

  • Special Sauce
  • 1/4 cup Vegan Mayo

  • 4 Tbsp Sriracha

  • 1 tsp Balsamic Vinegar

  • Other Toppings
  • Hamburger Buns

  • Lettuce

  • Tomato

  • Fried Vegan Egg

Preparation

  • In a medium sized mixing bowl, combine black beans, beets, dijon mustard, garlic powder, onion powder, ground mustard and salt. Then pulse all ingredients together in a food processor.
  • Add the ingredients back to your mixing bowl and stir in the cooked quinoa and almond flour. Now, form your burger patties from the combined black bean mixture.
  • Heat a skillet on medium heat and add the neutral flavored oil. Once the skillet is hot cook the black bean burger patties on each side for about 7 – 10 minutes. Careful not to burn the burgers. If you notice burgers burning or sticking the pan add about 4 tablespoons or so of water.
  • While burger is cooking whisk together the vegan mayo, sriracha and balsamic vinegar to make the special sauce. Set aside.
  • Remove patty from skillet once cooked through. Top bun with black bean patty, lettuce, tomato, fried vegan egg and special sauce.
  • Enjoy!

Notes

  • Please note calories are just an estimate and only include the black bean beet patty ingredients.

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The Greatest Pumpkin Spice Latte French Toast

Ok, I’m just going to state the obvious. Pumpkin spice season is here!  It’s time for all things pumpkin spice latte to commence. That’s where this pumpkin spice latte french toast recipe comes in. Something perfectly balanced with all the best Fall flavors.  So, whether you’ve entered sweater weather already or you’re simply ready for all the cozy recipes, we can dig into this one together. 

What I love about this vegan french toast recipe is that you experience autumn in one bite.

There are just a few products I’ve found that really give me that experience: Woodchuck’s Fall Harvest seasonal flavor and of course Starbucks Pumpkin Spice Latte.

To get started with this recipe you’ll need to start with the batter. I’m going to be honest with you. I was skeptical about how this would turn out at first. Especially considering what makes french toast french toast are the eggs.  But I was pleasantly surprised when this all came together. 

To create the pumpkin spice latte batter we’ll mix the following ingredients together in a bowl:

  • ¼ cup Pumpkin puree
  • 1 cup Almond milk
  • 2 Tbsp ground flaxseed (this is what makes the batter “eggy”)
  • 1 scoop of Happy Viking Vanilla Protein Powder (Use my code HVSAGEN to get 15% off)
  • 1 Tbsp ground cinnamon 
  • 1 Tbsp maple syrup 
  • ½ tsp vanilla extract 
  • ½ tsp butter extract

You’ll want to whisk all of these ingredients together really well in a bowl.  Then let it sit for five to ten minutes. This will allow the batter to thicken but not become too thick. If the batter does become too thick, add more milk. 

While the batter is thickening, slice your bread into thick slices. About an inch or so thick. The best bread to use for french toast, in my opinion, is vegan challah bread.  I was unable to find some for this recipe so the second runner up is french bread! Which honestly, was just satisfying so I have no complaints.

Pick up some french bread from the grocery store a couple of days before making your french toast because you want “stale” bread. This makes the best french toast because your bread won’t get soggy. For this vegan french toast recipe you want bread that can soak up the batter very well but does not get soggy. 

Then take two slices of bread and sprinkle a handful of vegan chocolate chips on top of one slice of bread.  Take the second slice and place it on top and smush the slices together to make a sandwich. 

Now’s a good time to go ahead and start warming up your skillet.  I used vegan butter to grill my french toast but you can also use a neutral oil if you’d prefer.

Once your pumpkin spice latte batter has thickened you’ll want to dip your french bread sandwich slices into the batter.  Carefully dip until both sides of your french bread are covered. You may have a few chocolate chips fall out but just be mindful when dipping and flipping! 

Then add your pumpkin spice latte french toast sandwich to the skillet and allow to cook or “toast” until golden brown on both sides.  On medium heat, this took about 7 minutes or so on both sides for me. 

If you don’t want to go the extra mile to make these into a kabob then happily stop here and enjoy! BUT, if you’re looking to get creative then let’s keep going and make our Pumpkin Spice Latte French Toast Kabobs, shall we?! 

Once your french toast sandwich is golden brown on both sides, resist the urge to eat it. That’s the first step. Then cut the sandwich into four equal pieces.  Take each piece and add it to your kabob skewer, alternating between strawberry pieces. Don’t worry if you have chocolate oozing out, that is the best part!

Now, it’s time to garnish & enjoy! Here are some garnish ideas to kick it up a notch: powdered sugar, coconut whipped cream or more fruit. Happy eating. 

Pumpkin Spice Latte French Toast Kabob

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

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

458

kcal

Ingredients

  • ¼ cup Pumpkin puree

  • 1 cup Almond milk

  • 2 Tbsp ground flaxseed

  • 1 scoop of Happy Viking Vanilla Protein Powder

  • 1 Tbsp ground cinnamon

  • 1 Tbsp maple syrup

  • ½ tsp vanilla extract

  • ½ tsp butter extract

  • 1/2 loaf french bread

  • 2 Tbsp vegan butter

  • 1/2 cup vegan chocolate chips

  • fresh strawberries

Preparation

  • In a medium sized bowl whisk together Pumpkin puree, Almond milk, ground flaxseed, Happy Viking Vanilla Protein Powder, ground cinnamon, maple syrup, vanilla extract and butter extract. Set aside for 10 minutes to allow batter to thicken.
  • While batter is thickening and becoming “eggy”, slice french bread into 1 inch slices. I was able to cut about 6 slices. Then take two pieces and top one piece with vegan chocolate chips and then place the second french bread piece on top to make a sandwich. Do this for the remaining slices.
  • Now dip each french toast sandwich into the batter, carefully flipping so the bread is coated but the chocolate chips do not fall out.
  • Heat a skillet over medium heat. Add soaked french toast sandwich to skillet. Allowing both sides to cook until golden brown, about 7 minutes per side.
  • Cut your crispy, golden browned french toast sandwich into four equal pieces. Then alternating between slices strawberries and french toast squares add to skewer.
  • Garnish with powdered sugar, coconut whipped cream or fresh fruit and enjoy.

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Remember when you were a child and you would go to the grocery store with your mom? If you’re anything like me this happened on very rare occasions because mom “did not have time for you to play in the grocery store.” But on those occasions you were taken on the trip, what treats did you grab? For me it was pop tarts and that’s why I love this vegan pop tarts recipe.

This recipe was created with Halloween in mind… a Halloween vegan brunch if you will? So if you eat them on Halloween or you eat them on a normal Wednesday morning my hope is that you love them just as much as I did. The flakiness of the crust and the salty sweet caramel is what brings these vegan pop tarts to life. Sure to satisfy any sweet vegan breakfast craving.

Plus, you don’t need anything fancy for this vegan pop tarts recipe. Here’s a list below:

Now on to the recipe!

The Most Delicious Salted Caramel Apple Vegan Pop Tarts Recipe

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

8

servings
Prep time

25

minutes
Cooking time

25

minutes
Calories

601

kcal

Flaky sweet and salty apple caramel vegan pop tarts. Perfect for a Halloween brunch!

Ingredients

  • Pop Tart Crust
  • 2 cups flour

  • 1 pinch salt

  • 2/3 cup cold vegan butter

  • 4 – 6 Tbsp ice cold water

  • Caramel Apple Filling
  • 1 chopped apple

  • 1/2 cup vegan butter

  • 1 cup coconut sugar

  • 1/2 cup maple syrup

  • 1/3 cup coconut milk

  • 1 tsp sea salt

  • Salted Caramel Icing
  • 1 cup powdered sugar

  • 2/3 cup caramel filling

  • 1/2 cup dried apples

Preparation

  • Preheat oven to 375*.
  • Dice butter into cubes and add to medium sized mixing bowl. Then add flour and “cut” butter into flour using a fork or pastry cutter.
  • Next, one tablespoon at a time, add in ice cold water to flour-butter mixture. Mixing with a wooden spoon until dough is combined but not sticky. (Note: Dough should not be too dry or too sticky. Dough should be pliable enough to handle and roll out with a rolling pin)
  • Place dough on a prepared space and roll out with rolling pin. Then cut dough into 8 – 12 rectangles. (Note: It’s important to have even numbers in order to top each pop tart)
  • Now, it’s time to make the caramel apple filling. Add the butter to a medium sauce pan and allow butter to melt over medium heat, careful not to burn.
  • Then add remaining ingredients, except apples, to sauce pan and cook for about 3 – 5 minutes. Whisking and allowing ingredients to be mixed together. Remove from heat and let mixture cool for 5 – 10 minutes.
  • Reserve 2/3 cup of filling for icing and then mix in chopped apples.
  • Once mixture has thickened, add caramel apple filling on top of dough. Then add second rectangle on top of filling. To close the vegan pop tarts lightly wet your fingers and go around the perimeter of one of the rectangles with wet fingers.
  • Then using a fork, press and seal each side side close. Optional: brush each vegan pop tart with butter before going in the oven. Repeat this process until all dough rectangles have been used.
  • Place your pop tarts in the oven for 20 – 25 minutes or until golden brown.
  • While pop tarts are baking make the salted caramel icing. Mix the reserved caramel mixture with the powdered sugar and set aside until pop tarts are finished baking and have cooled for 10 – 15 minutes.
  • Once vegan pop tarts have cooled, top with 1 – 2 teaspoons of icing and sprinkle a few pieces of dried apple on each pop tart.
  • Serve warm.

Recipe Video

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The Best Vegan Breakfast Sandwich

I’m not going to lie to you. When I first went vegan one of the things I missed most was convenience. Being able to stop and pick up my favorite breakfast sandwich on the way to work was definitely a win.  But instead of crying about it, I thought to myself: what’s the next best thing from finding a vegan breakfast sandwich near me?  Making it myself!  This is why I’m excited to share the best vegan breakfast sandwich recipe with you.

This vegan breakfast sandwich is layered with flavor and has everything you need from the savory tomato jam and spicy arugula to the eggy tofu slices and saucy tempeh bacon.

Before going vegan I loved the sausage McMuffin. When I ordered it I would add grape jelly to my McMuffin to get that sweet and salty flavor combo. Perfection. So, when I decided to create this recipe I wanted to ensure I had flavors that went well together. Flavors that brought out the salty/savory profile of the sandwich and flavors with just a hint of sweetness. I think I achieved that here, but after checking out the recipe feel free to let me know in the comment section below. 

But here’s the thing.  Not only do you get great flavors with this recipe but it’s an easy make-ahead option.  Simply follow the recipe as outlined below and then you’ll store your eggy tofu and tempeh bacon in a Tupperware container.  You’ll be able to easily pop these in the air fryer for just a few minutes the next day or heat on the skillet. Then store your jam as directed below. 

Now, if you’re ready let’s jump right into this goodness without further delay.  Because if you’re anything like me you may end up having this a few days in a row because it was that yummy. 

Make the Savory Tomato Jam

To get started you will want to make sure you already have your savory tomato jam prepared. Trust me when I say don’t skip this step.  Do what you need to do and open a second tab to start that recipe if you need to but think of the jam as the glue that holds it all together. It adds that extra *oomph* if you know what I mean.

the best vegan breakfast sandwich
the best vegan breakfast sandwich

Marinate the Eggy Tofu Slices

So, now you’re either making the jam or you have it pulled out and ready to use. Either way, it’s time to get started on our eggy tofu.  This is pure magic.  

Before we get into the seasoning of the tofu I have a pro tip I want to share with you.  If you are interested in getting a more “realistic” egg-like texture I would recommend freezing the tofu the night before and then allowing it to thaw.  This will create that egg-like texture you may be looking for. 

Ok, back to the seasoning. In a small mixing bowl whisk together 2 Tbsp nutritional yeast, 1/2 tsp turmeric, 1/2 tsp ground mustard, 1 Tbsp Dijon mustard, 1/2 tsp garlic powder, 1/4 tsp black salt, 1/4 tsp onion powder, and 1/3 cup plant milk.  Feel free to play around with these measurements if you’d like. 

Once mixed, slice your tofu into thick “breakfast sandwich” like slices.  Then place these in the bowl of eggy mixture and allow the tofu to marinate.  Set aside.

Make the Tempeh Bacon

While the eggy tofu is marinating, it’s time to make the tempeh bacon.  To do this we’ll cut the block of tempeh in half and then cut one of the halves into about 6 thick slices. From there you will heat a tablespoon or so of olive oil over medium heat to allow the skillet to get hot.

Are you ready for the fun part? Add your tempeh to your skillet and you’ll hear that wonderful sizzling sound we love to hear. I love this part because it not only reminds me of real bacon but it’s the simple sound of cooking. Reminding me I’m in my zone. But I digress… from here you’ll want to allow your tempeh to cook for five minutes on both sides. 

While your tempeh is cooking whisk together the following ingredients: 1 Tbsp olive oil, 2 Tbsp soy sauce, 1 Tbsp maple syrup, ½ tsp liquid smoke, ½ tsp ground mustard, ½ tsp cayenne pepper, ½ tsp black pepper.  Set aside for just a few minutes.

Then add 2 tablespoons of water to the skillet and stir your tempeh.  This will help ensure the sauce you just whisked together does not stick to the bottom of your skillet.  Once stirred, pour the sauce over the tempeh, and allow your tempeh to simmer in the sauce for 2 – 3 minutes.  Flipping onto the other side about halfway through to ensure tempeh is coated with seasoning.  Because we definitely do NOT want bland bacon. 

Once your bacon is finished cooking sit aside while you finish making the eggy tofu.  If you are using a cast-iron skillet as I did for this recipe I simply wiped out most of the sauce from the skillet and then went back to cooking.  This way I still have some of that flavor vs washing it out. But it’s your choice.

Finish the Eggy Tofu

Now that you’ve got your skillet ready for the eggy tofu, add a tablespoon of oil or spray with nonstick spray.  Then cook tofu for 5 – 7 minutes on both sides.  (Note: You may also air fry your tofu while making the bacon if you’d like)

Toast Your Buns

For one of the last steps, you’ll want to toast your muffins or biscuits (Here’s a great 7UP biscuits recipe I really enjoyed with this sandwich). 

Build Your Vegan Breakfast Sandwich

And now it’s time to build! Once your bread is toasted slather your tomato pepper jam on one muffin (or both).  Then add your toppings.  Now, I have discovered there’s a science to these flavors. So you can layer it how you see fit but for the full experience continue reading. 

Layer your vegan breakfast sandwich as follows: tomato pepper jam, arugula, sliced tomatoes, sprinkle Trader Joe’s Everything But the Bagel seasoning, eggy tofu then top with second muffin slice.  Viola! You’re done.  It’s time to indulge in your hard work. 

If you have any questions about the process feel free to comment below. Otherwise, I hope you enjoy my take on a healthy vegan breakfast sandwich. Happy Eating!

The Best Vegan Breakfast Sandwich

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

4

servings
Prep time

30

minutes
Cooking time

15

minutes
Calories

312

kcal

Crispy, flavorful delicious vegan breakfast sandwich. A perfect make ahead, on the go option.

Ingredients

  • Everything But the Bagel Seasoning

  • Eggy Tofu
  • 1 block extra firm tofu, sliced

  • 2 Tbsp nutritional yeast

  • 1/2 tsp turmeric

  • 1/2 tsp ground mustard

  • 1 Tbsp Dijon mustard

  • 1/2 tsp garlic powder

  • 1/4 tsp black salt

  • 1/4 tsp onion powder

  • 1/3 cup plant milk (almond or soy will taste best)

  • Toppings
  • Arugula

  • Tempeh Bacon

  • Savory Tomato Jam

  • Tomatoes

Preparation

  • Make the savory tomato jam and set aside.
  • Make the eggy tofu marinade: In a small mixing bowl whisk together 2 Tbsp nutritional yeast, 1/2 tsp turmeric, 1/2 tsp ground mustard, 1 Tbsp Dijon mustard, 1/2 tsp garlic powder, 1/4 tsp black salt, 1/4 tsp onion powder, and 1/3 cup plant milk.
  • Make the tempeh bacon.
  • Add oil to a skillet over medium heat and cook the eggy tofu for 5 – 7 minutes on both sides.  (Note: You may also air fry your tofu while making the bacon if you’d like)
  • Toast the bread.
  • Build your sandwich and enjoy!

Notes

  • Calories above do not include tempeh bacon or tomato jam.

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Easy 4 Ingredient Vegan Biscuits

Brunch is for friends gathering, bottles popping, really good food and of course easy vegan biscuits. 

One of my favorite brunch memories was with a group of girlfriends celebrating a birthday. It was a sunny Summer day in Southern California and we had all decided to bring a dish a bottle and put on our best dress.  

If you’ve ever visited Southern California then you’ll know what I mean when I say this was the quintessential summer day.  A slight breeze, warm sun,  close enough to the ocean you can smell the saltwater and good vibes.  We went all out that day. We decorated the house. Had plenty of mimosas flowing and great music going. 

The menu was all set too.  Although, when I think back on that day fondly, I don’t remember there being biscuits. And what a shame too.  Because really? What is brunch without biscuits?  

This is why I’m excited to share this recipe for easy vegan biscuits.  As great as that day was, no one should ever brunch without biscuits. Seriously.  Especially when you have the best vegan biscuits recipe you can find right here with only four ingredients. 

Here’s how to make this vegan biscuits recipe…

Step One

First, things first! You’ll want to preheat your oven to 350 degrees. Then grab a medium-sized mixing bowl and mix your baking mix, Living Coconut Yogurt, and 7-Up together.

Step Two


Next, dust the counter with a little bit of the baking mix and pour your mixture on the counter. Knead the dough and fold over itself until it’s just firm and you can roll it out. You want to be sure you do not over knead.

Step Three


Now you have two options use your hands to pat the dough to about ½ inch high or gently roll out the dough to the desired thickness. Keep in mind that rolling it out too thin will not make fluffy biscuits. Then cut round biscuits with a biscuit or round cookie cutter. Cut out biscuit shapes.

Step Four


Next up place melted butter in the bottom of a 9×13 baking dish and place biscuits on top of butter. Place in preheated oven and allow to bake for 12-15 minutes or until golden brown. Golden brown is the key here!

Easy 4 Ingredient Vegan Biscuits

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

12

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

251

kcal

Soft homemade biscuits made perfectly to slather with butter and jelly for your next vegan brunch meal!

Ingredients

Preparation

  • Preheat oven to 350 degrees.
  • In a medium-sized mixing bowl, mix baking mix, Living Coconut Yogurt, and 7-Up.
  • Dust counter with a little bit of the baking mix and pour the mixture on counter. Knead the dough and fold over itself until it’s just firm and you can roll it out. You want to be sure you do not over knead.
  • Use your hands to pat the dough to about ½ inch high and cut round biscuits with a biscuit or round cookie cutter. Cut out biscuit shapes.
  • Place melted butter in the bottom of a 9×13 baking dish and place biscuits on top of melted butter.
  • Baking for 12-15 minutes or until golden brown.

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Best Rose Butterfly Pea Tea Spritzer

A good brunch is just not complete without Rosé. Wouldn’t you agree? Especially in the Summertime. Which is why it’s so important to experiment with different flavor combinations. Of course, strawberry Rosé is a classic flavor profile and always a great fallback. But venturing out of the norm and trying new things can be a great way to stumble across your new favorite spritzer.

Which is why I love this butterfly pea tea spritzer. It’s light, refreshing and easily adjustable. Try out the recipe below and let me know what you think in the comments!

Rose Butterfly Pea Tea Spritzer

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

2

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

21

kcal

Light and refreshing rose spritzer cocktail. Perfect for hosting a Summer brunch!

Ingredients

  • 1 cup Butterfly Pea Tea

  • 1/8 cup sugar

  • 2 fl oz Rose

  • 4 Roses with Petals Removed

  • 1/2 cup Carbonated Water (Choose your flavor, I chose grapefruit)

  • Sliced Lemons

  • Garnish: Pomegranate Seeds, Basil

Preparation

  • Steep butterfly pea tea buds in hot water for 5 – 7 minutes. Allowing the tea to brew. Once tea has finished brewing allow to cool completely and then pour over ice.
  • Add sugar, Rosé and rose petals to pistol and mortar and muddle ingredients together until rose petals have been gently crushed and “infused” with sugar and Rosé. Alternatively, you can make your own rose petal infused simple syrup, recipe here.
  • Add ice, muddled rose petal mixture, butterfly pea tea and carbonated water to cocktail shaker. Shake vigorously until combined.
  • Strain mixture into cocktail glasses. Garnish as desired and enjoy!

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Easy Vegan Tempeh Bacon

Easy Vegan Tempeh Bacon

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

2

servings
Prep time

5

minutes
Cooking time

15

minutes
Calories

101

kcal

Ingredients

  • 1 Tbsp olive oil

  • 2 Tbsp soy sauce

  • 1 Tbsp maple syrup

  • 1/2 tsp liquid smoke

  • 1/2 tsp ground mustard

  • 1/2 tsp cayenne pepper

  • 1/2 tsp black pepper

Preparation

  • Slice tempeh into thick “bacon” like 6 slices. You can save the other half of your tempeh block.
  • Add and heat olive oil in skillet. Then sauté tempeh for five minutes on each side.
  • Whisk together remaining ingredients and add to skillet. Allow tempeh to simmer in mix for 2 – 3 minutes. Flipping tempeh over halfway through.
  • Serve warm.

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Savory Tomato Jam Recipe

Savory Tomato (Pepper) Jam Recipe

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

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 5 medium tomatoes

  • 2 Tbsp lemon juice

  • 1/2 Tbsp black pepper

  • 1/2 cup sugar

Preparation

  • Cut and core tomatoes.
  • Add all ingredients including cut tomatoes to a medium saucepan and cook over medium heat for about 1 hour or until thick.
  • Store in a tightly closed jar for up to one week.

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Healthy Orange Julius Smoothie Recipe

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

2

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

114

kcal

Ingredients

  • 1 cup orange juice

  • 1 cup frozen peaches

  • 1/3 cup plant milk

  • 1 Tbsp vanilla extract

Preparation

  • Add all ingredients to your blender and blender until smooth.
  • Serve immediately.

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The Best Baked Vegan Breakfast Samosas

Do you remember when you were a kid and you’d go over to your best friend’s house?  You would head over on a Saturday afternoon play all day, maybe have dinner and then head home.  Now, if you’re a foodie like me you may not remember all the games you used to play but you remember the really good meals you use to eat.  Yes, at such a young age, I cared so deeply about food. 

I remember growing up, I had a friend whose nationality was Indian.  I used to love going to her house, not just because we would host mock concerts in her big backyard, but because her mom made this fabulously crispy chicken and samosas. It was a dish I was only ever exposed to when I went to her house.

So, naturally, every time I went over I secretly hoped, or just blatantly asked if her mother was cooking the chicken and or samosas that day.  Many times I would leave very satisfied. My taste buds were happy and my belly full. Back then I wasn’t vegan so these weren’t vegan samosas but they were so good!

It’s that flaky, crispy deliciousness that inspired this breakfast samosa recipe. The creamy dill spiced chickpeas are sure to inspire your own samosa-filling idea.  Coupled with the crispy pastry outside equals pure perfection.

Plus, even more, great news, these savory vegan baked goods are easier to make from scratch than you may think. 

Here’s how to get your baked vegan samosa fix.

Step One

In a medium-sized mixing bowl add all-purpose flour, ground cardamom seeds, salt and mix well with a whisk. If you don’t have ground cardamom seeds you may easily substitute for cumin. The amount used won’t add much taste, but will give the vegan breakfast pastries a nice golden brown color.

Step Two

Once your dry mix has been whisked together for your vegan breakfast pastries it’s time to add oil. Once you add the oil to dry mix what you’re looking for is a crumbly texture. You can see if this mix is crumbly by taking some of the mix in your hand, once the oil has been added, and seeing if the dough stays clumped together after forming a fist. Confused? See the picture below.

Step Three

Next add the water to the mix. This is the last step in making the dough. Here you’ll want to make sure you mix the dough well. Make sure the dough is not dry or too sticky. You want a happy medium between the two. If you need more water add more water by the tablespoon so you are careful not to add too much.

Next, close the bowl with a lid or cover with a towel and allow the dough to rest for 30 minutes.

Step Four

While the dough is resting make your creamy, dill-spiced chickpea samosa filling. This is simply a samosa filling idea and a great opportunity to get creative! But if you are following my vegan samosas recipe to the “T” then keep reading.

Warm a skillet over medium heat and add your oil. Then drain a can of chickpeas and add to skillet. Once chickpeas have warmed after 2 – 3 minutes, add remaining Creamy Dill Spiced Chickpea ingredients and stir until combined.

Step Five

Allow your vegan samosa filling to simmer over medium heat for 10 – 15 minutes. Stirring occasionally to ensure the bottom of the mixture does not burn. You’ll want the mixture to simmer until it because thick and creamy and of course, not burnt. When I did this over medium heat it took no more than 15 minutes. Then remove from heat and allow to cool slightly before adding to the samosa dough pocket.

Step Six

Once your vegan samosa dough has rested and the creamy chickpea filling has cooled it’s time to make the samosa pockets. You’ll do this by splitting the dough into three equal parts and then rolling each divided part into a ball. Now take one of these vegan breakfast pastry dough balls and roll out onto a well floured surface until you have a flattened circle. Then using a pizza cutter cut this circle in half.

Taking one of the halves, fold over both sides, overlapping one side until you form a cone. To get the dough to stick you will need to add water to the dough, sort of like adding glue to the edge of an arts and crafts project. Confused? See below.

Step Seven

Now that you have your breakfast samosa cone it’s time to add the tahini chickpea mixture. Simply spoon in the mixture into the cone and seal the open end using water. You may need to gently press the two dough sides together.

Repeat steps six and seven until all your individual vegan samosas have been made. I was able to make about 6 – 7 using this recipe. (Note: my samosas were pretty thick. To get a thin, crispy, flaky pastry be sure the roll the dough out until pretty thin. Not so thin the dough is unable to hold the hearty chickpea filling of course.)

Step Eight

Preheat air fryer to 400* F (Note: If baking in the oven preheat oven to 400* F and bake for 25 minutes, flipping halfway through). While preheating lightly spray each samosa with cooking spray. Once air fryer has finished preheating add samosas to air fryer basket in batches. Air fry samosas for 7 minutes, flip and then air fry and additional 7 minutes. Allow samosas to cool before serving.

Step Nine

While your samosas are air frying it’s time to make your dip. This easy roasted tomato and garlic chutney is packed with flavor. Simply begin by heating oil over medium heat until warmed through. Add garlic and sauté until fragrant, about one minute. Add tomatoes and seasoning and continue to sauté for an additional 5 – 7 minutes. Remove from heat and add sautéed mixture to food processor and blend until just mixed. (Note: I like mine a bit chunky so I didn’t puree but this completely up to our personal preference.). Serve warm. Store any leftovers in refrigerator for up to 4 days.

The Best Baked Vegan Breakfast Samosas

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

4

servings
Prep time

40

minutes
Cooking time

15

minutes
Calories

679

kcal

Crispy, flaky baked vegan breakfast samosas.

Ingredients

  • Vegan Samosa Dough
  • 2 cup All-Purpose Flour

  • ½tsp ground cardamom seeds (or cumin)

  • 1/2 tsp Salt

  • ½cup water

  • ¼cup Oil

  • For Vegan Samosa Filling – Creamy Dill Spiced Chickpeas
  • 1 Tbsp olive oil

  • 1 cup chickpeas

  • 1/4 cup tahini

  • 1 cup vegetable broth

  • 1 Tbsp dried dill

  • 1 Tbsp garlic powder

  • onion powder

  • Easy Tomato Garlic Chutney
  • 1 Tbsp neutral flavored oil

  • 3medium-sized fresh tomatoes, chopped

  • 3cloves garlic, minced

  • 1 tsp ground mustard

  • 1/2 Tbsp sugar (Note: I used monk fruit sweetener for a subtle sweetness)

  • 1/2 tsp salt

  • 1/2 tsp black pepper

Preparation

  • In a medium-sized mixing bowl add all-purpose flour, ground cardamom seeds, salt and mix well with a whisk.
  • Once your dry mix has been whisked together for your vegan breakfast pastries it’s time to add oil.
  • Next add the water to the mix.
  • Warm a skillet over medium heat and add your oil. Then drain a can of chickpeas and add to skillet. Once chickpeas have warmed after 2 – 3 minutes, add remaining Creamy Dill Spiced Chickpea ingredients and stir until combined. Allow mixture to simmer over medium heat for 10 – 15 minutes until thick and creamy.
  • Once your vegan samosa dough has rested and the creamy chickpea filling has cooled it’s time to make the samosa pockets. You’ll do this by splitting the dough into three equal parts and then rolling each divided part into a ball. Now take one of these vegan breakfast pastry dough balls and roll out onto a well floured surface until you have a flattened circle. Then using a pizza cutter cut this circle in half.
  • Taking one of the halves, fold over both sides, overlapping one side until you form a cone. To get the dough to stick you will need to add water to the dough, sort of like adding glue to the edge of an arts and crafts project. Confused? See graphics above.
  • Now that you have your breakfast samosa cone it’s time to add the tahini chickpea mixture. Simply spoon in the mixture into the cone and seal the open end using water. You may need to gently press the two dough sides together.
  • Repeat steps six and seven until all your individual vegan samosas have been made. I was able to make about 6 – 7 using this recipe. (Note: my samosas were pretty thick. To get a thin, crispy, flaky pastry be sure the roll the dough out until pretty thin. Not so thin the dough is unable to hold the hearty chickpea filling of course.)
  • Preheat air fryer to 400* F (Note: If baking in the oven preheat oven to 400* F and bake for 25 minutes, flipping halfway through). While preheating lightly spray each samosa with cooking spray. Once air fryer has finished preheating add samosas to air fryer basket in batches. Air fry samosas for 7 minutes, flip and then air fry and additional 7 minutes. Allow samosas to cool before serving.
  • While your samosas are air frying it’s time to make your dip. This easy roasted tomato and garlic chutney is packed with flavor. Simply begin by heating oil over medium heat until warmed through. Add garlic and sauté until fragrant, about one minute. Add tomatoes and seasoning and continue to sauté for an additional 5 – 7 minutes. Remove from heat and add sautéed mixture to food processor and blend until just mixed. (Note: I like mine a bit chunky so I didn’t puree but this completely up to our personal preference.). Serve warm. Store any leftovers in refrigerator for up to 4 days.

Notes

  • Please note calories do not include dipping sauce.

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