168极速赛车开奖官网 Vegan Breakfast Recipes from Plant Power Couple

168极速赛车开奖官网 Vegan Breakfast Potato Casserole

Brittany Roche — Fri, 19 Apr 2024 20:28:25 +0000

Our Vegan Breakfast Potato Casserole is a stunningly simple plant-based breakfast recipe loaded with potatoes, vegan cheese, and seitan ham baked in a creamy cashew-free sauce. Unlike other breakfast potato casseroles (like our vegan hash brown casserole!), this streamlined recipe uses thinly sliced potatoes rather than shredded potatoes for a breakfast potato au gratin vibe. But don’t worry, it sounds fancy but is easy enough for a beginner (even one with no knife skills!).

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I have a nostalgic soft spot for au gratin potatoes, and this vegan breakfast potato casserole is a delightful morning twist on the classic dish that’s bound to charm any potato enthusiast!

And when I say anyone, I truly mean it. We’ve put this recipe to the test with a handful of omnivores, and the reviews have been nothing short of stellar!

Take T’s dad, for instance, a seasoned octogenarian whose palate knows its way around hearty fare. After savoring a slice of our creation, he couldn’t stop raving about it.

And then there’s my mom, the very person who ignited my passion for au gratin potatoes and graciously lent me her cherished au gratin casserole dish for photographing this recipe. (Side note: Thanks, Mom!)

She sent me a glowing text review while digging into the batch I left for her when she watched our cats on a recent trip. And when we returned, there wasn’t a bite left. Win!

It’s fair to say this potato bake is a plant-based brunch champion – whether you’re looking for a kid-friendly breakfast for weekly meal prep or special occasions like Mother’s Day, Easter, Christmas or any holiday breakfast!

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Why You’ll Love These Vegan Breakfast Scalloped Potatoes:

A quick and easy recipe to prepare, even for beginners. This is thanks to a budget-friendly equipment hack; more on that later.
A great way to use up leftover seitan ham from your holiday dinner!
Omnivore tested and approved – no one will complain and even the kids will love it!
Completely customizable with your favorite vegan cheeses and plant-based meats. You can even toss in your favorite veggies and herbs to vary the flavor!
Comforting, delicious, flavorful, and perfect for any occasion – from weekday breakfasts to Sunday brunch.
Unlike other recipes, ours is cashew-free and doesn’t require a high-speed blender to get right

Ingredients in Vegan Potato Breakfast Casserole

Here, we’ll go over some ingredient notes, but the full recipe with ingredient amounts can be found in the recipe card at the bottom of this post!

Russet potatoes – Opt for Russet potatoes for the best texture, but Yukon Gold or sweet potatoes can be substituted if needed. (Although, we have not tested it with these subs.)

JUST Egg – This is a liquid vegan egg substitute you can find in the refrigerated section of most US supermarkets. Check out our JUST Egg Guide for more info on this awesome plant-based option including additional recipes!

Plain unsweetened plant milk – We like the unsweetened line from Elmhurst for this recipe because they have very few ingredients to interfere with the cooking process and a totally neutral taste. You want to make sure you use something both plain and unsweetened. That’s key for the best flavor!

Spice Cabinet – Italian seasoning (dried basil or dried oregano will also work; as will fresh herbs!), ground black pepper (or white pepper)

Vegan egg seasoning – We always use our homemade vegan egg seasoning that uses a blend of kala namak (a spice common in Indian cooking that nails that egg flavor), turmeric, onion powder, garlic powder, nutritional yeast, and pepper. You can also find store-bought options like the Tofu Scramble Seasoning from Trader Joe’s.

White miso paste – This is optional, but it adds a tangy fermented flavor akin to parmesan that takes this to potato bake to the next level!

Shredded vegan cheddar cheese – We love Vevan brand cheddar shreds for this because they have the best melt! You can also experiment with different varieties of vegan cheese like pepper jack or mozzarella!

Seitan ham – We love to use leftover seitan ham to add bits of smoky deliciousness! Vegan sausage or bacon also works. Whatever you use, make sure you dice it nice and small, so they’re distributed throughout the dish evenly.

How to Make Vegan Breakfast Potato Bake

Start the process by preheating your oven to 350F and peeling / slicing your potatoes. Here’s where that beginner hack comes in…

Budget-Friendly Equipment Hack: I use a Microplane Jar Top Slicer to slice the potatoes for this potato casserole! This is a game-changer for anyone like me who struggles with getting evenly sliced potatoes (check out this video for a little laugh – coming soon), and it is so easy to use.

You just attach it to the top of a wide-mouth mason jar and run the potato across the blade. The potatoes slice right into the jar, so there’s no rogue potato rolling away. Plus, you can use the same mason jar in the next step to combine the sauce ingredients, which makes clean-up a total breeze!

We also used this jar top slicer to make our spicy maple bourbon pickles. We have their zoodler jar top too which is awesome for vegetarian instant ramen jars!

Assembling the Casserole

Once your potatoes are sliced, pour them straight into a 2-3 qt baking dish and use clean hands to arrange the slices in a flat layer. This doesn’t need to be perfect, trust me.

Also, I didn’t use cooking spray in my glass baking dish, nor did I use it in my mom’s ceraminc dish. Both times, the potatoes came out just fine!

In the mason jar (or a large bowl) combine all the filling ingredients (the JUST egg, non-dairy milk, spices, miso paste, and half the vegan cheese / seitan ham). Shake vigorously or whisk until totally combined. Then, pour this egg mixture over the sliced potatoes in the baking dish as evenly as possible.

Finish off the casserole by topping with the remaining vegan cheddar and seitan ham.

How to Bake a Potato Casserole

Then, cover the dish tightly with either an oven-safe lid or aluminum foil. It’s important that the cover is super tight, so the steam stays inside and cooks those potatoes thoroughly.

Bake this dish in your preheated oven at 350F for 30 minutes. Then, you’ll remove the cover and bake for another 15 minutes.

I know it’s hard to wait, but I like to turn the oven off at this point and let the casserole sit in there uncovered for another 15 minutes before serving for the best final texture!

Tips & Tricks for This Vegetarian Breakfast Casserole with Potatoes

Store any leftovers in an airtight container in the refrigerator for 5-7 days. Simply reheat in the oven or microwave until warmed through and the cheese is melty again. You can also freeze it for up to 12 weeks!
This is the perfect recipe to be made ahead of time and reheated the next day before serving – ideal for something like Christmas morning!
Feel free to customize this recipe by adding your favorite vegetables like red bell pepper or red onions, fresh or dried herbs like thyme and rosemary, or spices like smoked paprika.
For a gluten-free option, ensure that your vegan cheese is certified gluten-free and use a vegan breakfast meat that is also gluten-free like the Beyond Breakfast Sausage Patties. Unfortunately, our seitan ham is not gluten-free.
Serve this casserole with a side of fresh fruit or a simple green salad with lemon vinaigrette and maybe a fresh dinner roll with vegan butter for a full and satisfying meal.
Top with fresh minced herbs or green onions for a pop of color and flavor. Hot sauce and avocado slices are another popular request!

More Vegan Breakfast Casserole Recipes:

If you love a savory vegan breakfast casserole recipe like this one that is easy to make ahead and totally crowd-pleasing, check out our:

Vegan Hash Brown Casserole (aka – funeral potatoes)
Loaded Vegan Egg Casserole (with tater tot crust!)
Overnight Vegan Breakfast Strata (with homemade vegan cream of bacon!)

Whether you’re preparing a cozy breakfast at home or hosting a fancy brunch gathering, our Cheesy Vegan Breakfast Casserole is here for all of it!

With its cheesy creamy texture, flavorful ingredients, and customizable options, it’s a dish we’ll be coming back to time and time again. And we hope you will too!

We can’t wait to hear what you think when you try it!

Don’t forget to leave a star rating and comment review on the recipe below. We love hearing about your experience, and these reviews help immensely to support our work bringing you tasty vegan recipes.

Cheers to the delicious breakfasts ahead!

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Cheesy Vegan Breakfast Potato Casserole

Course Breakfast, Brunch, Vegan Breakfast Recipes

Cuisine Baked, Casserole

Keyword vegan breakfast potato casserole, vegan potato recipes

Prep Time 15

Cook Time 45

Resting Time 15

Total Time 1 15

Servings large servings

Calories 178kcal

Author Brittany Roche

Equipment

1 Microplane Jar Top Slicer

Ingredients

1 lb. russet potatoes about 2-3 medium sized
1 cup JUST Egg
1 cup plain unsweetened plant milk
1 Tbsp Italian seasoning
1/2 Tbsp vegan egg seasoning
½ tsp ground black pepper
1 Tbsp white miso paste optional
1 cup shredded non-dairy cheddar divided
1 cup small-diced seitan ham vegan bacon or sausage also works, divided

Instructions

Preheat your oven to 350F. Get out a 32-oz wide mouth mason jar and carefully attach your Microplane jar top slicer. Peel the potatoes and use the slicer to cut into thin slices. Pour the potatoes into a 2-3 qt baking dish. Arrange as a flat layer.
Combine the filling ingredients (reserving ½ the vegan cheese and seitan ham as topping) in the mason jar. Secure the lid and shake vigorously until totally combined. Pour this over the sliced potatoes in the baking dish. Sprinkle the remaining half of the vegan ham and cheese over the filling. Cover tightly with a lid or foil.
Bake at 350F for 30 minutes covered. Then, remove the cover and cook uncovered for 15 minutes. Finally, turn the oven off and let it sit in there uncovered for 15 minutes before serving.

Notes

I use a Microplane Jar Top Slicer to slice the potatoes for this potato casserole! This is a game-changer for anyone like me who struggles with getting evenly sliced potatoes (check out this video for a little laugh), and it is so easy to use. If you don’t have this struggle, you can just slice the potatoes with a knife.
Store any leftovers in an airtight container in the refrigerator for 5-7 days. Simply reheat in the oven or microwave until warmed through and the cheese is melty again. You can also freeze it for up to 12 weeks!
This is the perfect recipe to be made ahead of time and reheated the next day before serving.
Feel free to customize this recipe by adding your favorite vegetables like red bell pepper or red onions, fresh or dried herbs like thyme and rosemary, or spices like smoked paprika.
For a gluten-free option, ensure that your vegan cheese is certified gluten-free and use a vegan breakfast meat that is also gluten-free like the Beyond Breakfast Sausage Patties.
Serve this casserole with a side of fresh fruit or a simple green salad with lemon vinaigrette and maybe a fresh dinner roll for a full and satisfying meal.
Top with fresh minced herbs or green onions for a pop of color and flavor.

Nutrition

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168极速赛车开奖官网 Vegan Bloody Mary Mix

Brittany Roche — Sun, 11 Feb 2024 00:24:59 +0000

This velvety smooth, sublimely spicy vegan Bloody Mary recipe is sure to be a crowd-pleaser at your next brunch or tailgating event. If you’re looking for the best vegetarian Bloody Mary mix, look no further. Just make sure you have a few friends over to help drink it. You can also omit the vodka for a non-alcoholic version!

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When it comes to brunch cocktail options, I always LOVE a good Bloody Mary. It’s one of my favorite things!

That spicy, savory flavor mixed with the slight sting from the vodka next to a pile of tofu scramble, roasted potatoes, and vegan scrapple on a breezy summer morning while dining al fresco (preferably next to the water!)?

It’s a whole vacation vibe or just a great way of starting an adventurous day off with friends.

There are plenty of vegan-friendly Bloody Mary mixes out there, but nothing hits quite like a homemade Bloody.

And ordering one at a bar or restaurant is often confusing for all involved because everyone seems to forget there’s often anchovies or even beef stock in Bloody Marys.

So, I tasked T with making a homemade Bloody Mary a while back in anticipation of our first Phillies day game of the season. And he delivered!

This spicy vegan bloody mary hits all the musts for me: packed with rich flavors and spice that somehow hides that vodka sting (be careful; that can be dangerous!), easy to customize, and makes a whole pitcher for serving a crowd.

And today, we’re going to show you how to make it.

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Why is this the best Bloody Mary recipe?

A homemade classic Bloody Mary is easy to make but has a game-changing flavor. If you’ve never enjoyed a Bloody Mary made at home without a store-bought mix, you are missing out! It’s quick to make, but your guests will shower you with compliments!
It’s SPICY! We’re huge fans of a good spicy Bloody Mary, and this one absolutely delivers! But of course, it’s easy to customize the spice level for your tastes. More on that later.
Make it the night before, so you can be ready to party in the morning. I also swear by these as a hangover cure – perfect for Thanksgiving!
This recipe makes enough for a crowd at a tailgate or brunch. You can even turn it in to a Bloody Mary bar with some of the toppings we suggested below!

FAQ

Before we begin, let’s answer a few common questions about Vegan Bloody Marys.

Is Mr & Mrs T Bloody Mary Mix vegan?

Yes, Mr. and Mrs. T’s Bloody Mary Mix is vegan. Their recipe does use worcestershire, but the ingredients in that don’t list anchovies. In fact, the bottle itself says “no anchovies” on it.

Why are Bloody Marys not vegan?

Bloody Marys are not always vegan because they usually call for Worcestershire sauce which usually contains anchovies. That being said, it’s really a case by case basis. Not all worcestershire contains anchovies and not all Bloody Mary mix uses worcestershire.

They can also contain random other ingredients like beef broth or horseradish sauce with eggs which makes ordering a little confusing. This is why it is always important to ask your server or bartender and / or check the ingredients before ordering!

Is Charleston Bloody Mary Mix vegan?

It does not look like Charleston Bloody Mary Mixes are vegan. Some varieties contain beef broth and all have worcestershire. They say they use a “proprietary blend” of ingredients and don’t seem to share the ingredients anywhere to confirm, so I would personally avoid this one.

What can I substitute for tomato juice in a Bloody Mary?

You can substitute any vegetable juice or veggie juice blend to make slight Bloody Mary variations.

Is Zing Zang bloody mary mix vegan?

Yes. Zing Zang Bloody Mary Mix contains worcestershire, but it does not list anchovies in the ingredients nor does it list seafood in the allergens section, so I would feel confident drinking this brand!

Ingredients in Homemade Bloody Mary Mix

Here are the simple ingredients you’ll need to make the best spicy Bloody Mary! We’ll go over some ingredient notes in this section, but you can find the full recipe with ingredient amounts in the recipe card at the bottom of the page.

Tomato juice – For best results, get plain old tomato juice, not vegetable juice mix.
Prepared horseradish – Always check the ingredients and make sure you’re getting prepared horseradish and not horseradish sauce. The latter tends to contain egg / mayo.
Vegan worcestershire sauce – Wizard’s is a great classic brand of gluten-free AND vegan worcestershire sauce. If you can’t find it, a lot of everyday store brands are now making worcestershire without the anchovies now, so take a look at the ingredients on some options at your local grocery store!
Lemon + lime – You’ll need the fresh lemon and lime, not just the lime juice and lemon juice! Organic is preferred because you’ll be using the rinds in the recipe.
Celery salt – Adds a very important flavor. Ground celery seeds give this a distinct savory vibe. A splash of olive juice may be a decent substitute.
Hot sauce – Use whatever brand you like and feel free to adjust for your taste! We like Chalula or Sky Valley hot sauce.
Spice Cabinet: Black pepper, garlic powder
Vodka – The amount is really based on your preference here, so we’ve included a range. You can keep it non-alcoholic with a virgin Mary and skip the vodka if that’s more your jam, or serve the virgin Bloody Mary mix alongside some vodka and let your guests customize it to their taste! You can also make what’s called a Bloody Maria ( or Mexican Bloody Mary) by using tequila.

How to Make the Best Spicy Bloody Mary Mix

It could not be easier to make the best spicy bloody mary mix:

In a large pitcher (I actually purchased a plastic gallon pitcher specifically to serve Bloody Marys), combine all ingredients but the vodka and whisk together.
Reserve the lemon and lime peels and add them to the pitcher as well.
Cover and place the mix in the refrigerator for at least two hours (we like to leave it overnight) to allow the flavors to really steep.
Add the desired amount of vodka just prior to serving. Or skip the vodka for a virgin Bloody Mary recipe!

That’s it! How easy was that?!

How to Serve

There are so many fun ways to serve these Bloody Mary cocktails!

Here are some ideas:

Keep it basic by serving chilled in an ice-filled glass, maybe with celery stalks or green olives!
Create a Bloody Mary bar with your favorite toppings! You can even leave the vodka out and let guests decide if they want non-alcoholic or not!
With vegan bloody mary bacon salt around the rim of the glass. A salted rim is a crowd-favorite at our family parties!
Garnished with a slice of rice paper bacon a la the loaded Bloody Marys you see at brunch food spots all over Instagram
Add a skewer of Spanish olives and vegan bloody mary jerky if you please! They’re a match made in heaven and another great way to make a loaded Bloody Mary the plant-based way!
Garnished with fresh herbs like real dill or citrus a lime wedge
Drizzle some hot sauce on top of the drink for extra spicy!

How to Store Leftovers

If you don’t use all your Bloody Mary mix in one sitting, here are our best storage tips!

In the fridge: Store any leftover Bloody Mary mix sealed in the fridge for up to 48 hours. The mix will get considerably more spicy as it sits, so keep that in mind.

In the freezer: I haven’t tried this, but I think you could freeze this vegan Bloody Mary mix before you add the alcohol if you wanted to have it on-hand for future brunch cravings! Silicone freezing trays from brands like Souper Cubes could be a great tool to use for this! To defrost, I would move the frozen mix to the fridge and let it defrost overnight.

More Vegan Recipes for Cocktails

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Cheers, my friend. Happy brunching!

Vegan Bloody Mary Mix

Course Brunch, Cocktail, drink, Vegan Breakfast Recipes

Cuisine American

Keyword breakfast, brunch, cocktail, drink, vegan cocktail

Prep Time 5

Set Time 2

Total Time 2 5

Servings servings

Calories 130kcal

Author Terrence

Ingredients

1 (48-oz) can tomato juice
1/2 cup prepared horseradish
1/4 cup vegan worcestershire sauce
1/4 cup lemon juice juice of 1 lemon*
1/4 cup lime juice juice of 1 lime*
1 Tbsp celery salt
1 Tbsp hot sauce**
2 tsp black pepper
1 tsp garlic powder
375 – 750 ml vodka

Instructions

MIX: In a large pitcher, combine all ingredients but the vodka and whisk together. Reserve the lemon and lime peels and add them to the pitcher as well.
STEEP: Place the mix in the refrigerator for at least two hours (we like to leave it overnight) to allow the flavors to really steep.
SERVE: If you wish, remove the citrus peels now. Add the desired amount of vodka just prior to serving and stir. Serve over ice and garnish as desired. See notes for our ideas!

Notes

**HOT SAUCE: The amount for the hot sauce REALLY depends on the brand of hot sauce you are using. I like to use Cholula in most recipes because it has a really nice balance of heat and flavor; but as we all know, not all hot sauces are created equal.
VODKA: The amount of vodka used is also purely to personal taste. You can also serve the Bloody Mary without vodka and let your friends add their own to each glass.
HORSERADISH: Make sure you’re using prepared horseradish and not horseradish sauce which usually contains egg / mayo.
SERVING IDEAS: Rim your glass with our Bloody Mary Bac’n Salt and garnish with a celery stalk. Other ideas for garnish include small pickles, vegan pepperoni, dairy-free cheese cubes, rice paper bacon, soy curl jerky, green olives, etc. Have fun with this part and enjoy!

Nutrition

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168极速赛车开奖官网 Vegan Overnight Breakfast Casserole (Strata)

Brittany Roche — Sat, 13 Jan 2024 05:00:00 +0000

When I need a breakfast to feed a crowd but don’t have time to cook all morning, this vegan breakfast strata casserole is the recipe I turn to! Cubed baguette is tossed with a cheesy plant-based bacon sauce, topped with grape tomatoes, and baked until crispy on the top and tender in the middle. Even the omnivores at the table will be roaring for seconds!

This is the third installment in our vegan breakfast casserole series, so we’re basically breakfast bake experts by now, right?!

I’d like to think so at least.

I’ve tested this vegan strata bake about a hundred times before getting it *just* right which is why I’m leaping for joy to finally share it with you today!

The next time you have guests coming over, my hope is that you’ll be able to pull this one out of your back pocket to make a breakfast everyone will love without all the stress that comes with waking up early to cook breakfast for a crowd.

It’s a vegan version of this Overnight Breakfast Casserole from Campbell’s, but no one will be able to tell the difference!

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Why You’ll Love This Vegan Strata Recipe:

Convenient. Do all the work ahead of time, so you can actually enjoy brunch with your guests! Or make it for meal prep and spoil yourself with delicious breakfasts all week long!
Versatile. Add some mushrooms, bell peppers, green onions, or fresh herbs if that’s you’re jam. Swap the creamy vegan mozzarella for a spicy pepper jack style. There are a million ways you can mix it up to fit your personal tastes!
Pure comfort food. Whether it’s Christmas morning or just a lazy Sunday on the couch, this recipe is like diving into a big warm bready, bacony hug!

Vegan Strata Ingredients

This vegan overnight breakfast casserole is technically a vegan version of the popular strata. Strata traditionally includes bread, cheese, meat, and vegetables drenched in an egg mixture and left to sit in the fridge overnight before baking.

Our vegan strata will use a few key ingredients to keep this recipe egg-free and dairy-free, but you won’t be able to tell by the taste!

Here, we’ll detail the ingredients you’ll need along with some notes to make sure you achieve the best results. You can find the full recipe with ingredient amounts in the recipe card at the bottom of this post!

You’ll need:

Baguette – Diced into 1/2 inch cubes. Most baguettes are made with water and completely vegan, but it never hurts to ask/check with the bakery staff if you’re unsure!
Vegan bacon – Cooked and crumbled. We like the plant-based bacon from Litelife for this recipe. You can also use our rice paper bacon recipe!
Vegan Condensed Cream of Bacon Soup – We used our homemade cream of bacon substitute! See the section below for more options.
JUST Egg – This is a vegan egg substitute you can find at most grocery stores. T wrote a whole JUST Egg Guide on this ingredient (and how he finds it at a discount!)
Plain unsweetened plant milk – Make sure the milk you use is both plain AND unsweetened with as few ingredients as possible. This will help you avoid a weird sweet taste to your casserole. I highly recommend the unsweetened line of non-dairy milks from Elmhurst!
Shredded vegan mozzarella cheese – We like Vevan for the best melt! Other favorites include Violife, Follow Your Heart, and Daiya.
Vegan egg seasoning – You can use our homemade tofu scramble seasoning or there are a lot of store-bought tofu scramble seasonings out there. Trader Joe’s makes one too!
Grape tomatoes – halved

Substitution Options for JUST Egg Strata

If you need a substitute for one of the ingredients in this vegan breakfast casserole recipe, here is our best advice. Remember though, that substituting any ingredient in the recipe can lead to a not always pleasant change in the final product.

For the baguette: You can use any type of bakery bread for this recipe, but keep in mind different bread may absorb liquid at different rates. I would not use sandwich bread.

For the vegan bacon: You can sub leftover seitan ham. Just make sure it’s diced very small! You could potentially switch to vegan breakfast sausage, but that would affect the taste (not necessarily in a bad way).

For the JUST Egg: There are similar products out there you can try! Spero makes a pepita-based liquid vegan egg that’s worth a try if you don’t have access to JUST Egg. There are chickpea flour recipes that act like a JUST Egg copycat, but we haven’t tried them in this recipe yet.

For the plant milk: Feel free to sub a vegan heavy cream from brands like Silk and Califia. You can also use canned coconut milk, but make sure it’s unsweetened. The coconut milk could potentially affect the flavor depending on which brand you use.

For the vegan mozzarella: Feel free to replace this with any dairy-free cheese you dig! I’d personally stick to a white cheese like a smoked gouda style cheese or pepper jack. The jalapeno havarti block from Daiya would also be fun! I would not use vegan cheddar cheese in this recipe, but that’s mostly a personal preference.

For the vegan egg seasoning: If you don’t have this or don’t want to make it, feel free to sub a mix of kala namak, nutritional yeast, onion powder, garlic powder, turmeric, and black pepper.

For the grape tomatoes: Use cherry tomatoes, sun-dried tomatoes (rehydrated so they don’t pull liquid from the rest of the casserole), or diced / sliced large tomatoes. Red bell pepper or roasted red peppers could work too!

Condensed Soup Options

We love our Vegan Cream of Bacon in this recipe, but you can probably use any of our vegan condensed soup substitutes.

Our vegan cream of chicken would be nice, the condensed cheddar substitute would add a cheddary vibe, and the vegan cream of potato or cream of mushroom could work too.

How to Make Vegan Breakfast Casserole (Make Ahead)

This meatless and dairy free strata is so easy to put together – no sauteeing required!

Step 1: Prep

I recommend making the vegan cream of bacon at least an hour in advance of assembling the rest of the casserole. Or you can make it as many as 5 days early!

When ready to assemble the strata, spray a 9×9 square glass baking dish and dice the baguette. If you haven’t already, cook and crumble your vegan bacon now too.

Step 2: Assemble the vegan breakfast strata.

Get out a large mixing bowl.

Then, beat the vegan cream of bacon, JUST egg, plant milk, 3/4 cup vegan cheese, and egg seasoning in a large mixing bowl with a whisk.

Add the cubed bread and half the vegan bacon. Stir until combined and pour into the greased dish.

Quick tip: For the best texture, I like to let the mixture sit in the large bowl for 5-10 minutes after the initial stirring. Then, I stir once more before transferring to the casserole dish.

Once in the dish, top the casserole with the remaining vegan bacon, cheese, and tomatoes.

Step 3: Let it set.

Next, cover the dish tightly with plastic wrap and refrigerate it for at least 4 hours or overnight.

NOTE: You can reduce the chill time to 1 hour before baking if you’re pressed for time, but the texture will be softer.

Step 4: Bake the dairy free strata.

When ready to cook your eggless breakfast casserole, heat the oven to 400°F. Bake in your preheated oven, uncovered, for 40 minutes or until a knife inserted in the center comes out clean. How easy was that?!

How to Serve Make-Ahead Veggie Breakfast Casserole

Serve this savory breakfast casserole hot alongside some hash browns and a big pile of fresh fruit or whatever brunch sides you love!

If you’re serving it to guests for a holiday breakfast, a sprinkle of freshly minced herbs on top can go a long way to up the impressive factor.

And don’t forget to serve with optional hot sauce! T is a big hot sauce fan, so I always think about that when making breakfast recipes like this!

How to Store Vegan Overnight Breakfast Casserole

Like many casseroles, this vegan and vegetarian strata makes fantastic leftovers!

In the fridge: Store leftover vegan breakfast strata in an airtight container in the fridge for 5-7 days.

In the freezer: Let the casserole cool completely before freezing. Freeze in an airtight freezer-safe bag or container for up to 12 weeks.

How to reheat: Reheat this vegan make-ahead breakfast casserole at 325-350F in the oven or air fryer until warmed through to the center.

More Vegan Breakfast Casseroles

The breakfast casserole fun doesn’t stop here! Check out more of our brunch-friendly bake recipes:

Loaded Vegan JUST Egg Casserole (with tater tot crust!)
Vegan Hash Brown Casserole
Vegan Breakfast Potato Casserole

I hope you and your family enjoy this plant-based breakfast casserole recipe as much as we have!

When you make it, could you do me a favor? Leave a star rating and review on the recipe below. This goes a long way in helping more people find our recipes, and that’s something we’ll be forever grateful for!

Enjoy and happy brunching!

Vegan Breakfast Strata Casserole

When I need a breakfast to feed a crowd but don’t have time to cook all morning, this vegan breakfast strata casserole is the recipe I turn to! Cubed baguette is tossed with a cheesy plant-based bacon sauce, topped with grape tomatoes, and baked until crispy on the top and tender in the middle. Even the omnivores at the table will be roaring for seconds!

Course Breakfast

Cuisine American

Keyword brunch, casserole, comfort food, holiday, make-ahead

Prep Time 15

Cook Time 40

Resting Time 4

Total Time 4 55

Servings servings

Calories 198kcal

Author Brittany Roche

Ingredients

1/2 baguette diced into 1/2 inch cubes
1/4 cup cooked and crumbled vegan bacon
1 8-oz. jar Vegan Condensed Cream of Bacon Soup
1 12-oz. bottle JUST egg
1 cup plain unsweetened plant milk
1 cup shredded vegan mozzarella cheese
1/2 Tbsp vegan egg seasoning
1 cup halved grape tomatoes

Instructions

Prep: Spray a 9×9 square glass baking pan and dice the baguette. If you haven’t already, cook and crumble your vegan bacon now too.
Assemble: Beat the vegan cream of bacon, JUST egg, plant milk, 3/4 cup vegan cheese, and egg seasoning in a large bowl with a whisk. Add the cubed bread and half the vegan bacon. Stir until combined and pour into the greased dish. Top with remaining vegan bacon, cheese, and tomatoes.
Let it set: Cover the dish tightly and refrigerate at least 4 hours or overnight.
Cook: When ready to cook, heat the oven to 400°F. Bake, uncovered, for 40 minutes or until a knife inserted in the center comes out clean.

Notes

You can reduce the chill time to 1 hour before baking if you’re pressed for time, but the texture will be softer.

Nutrition

The post Vegan Overnight Breakfast Casserole (Strata) appeared first on Plant Power Couple.

168极速赛车开奖官网 Walnut Chorizo Recipe

Brittany Roche — Sat, 15 Jul 2023 05:00:05 +0000

You’re going to love this no-cook vegan chorizo recipe! It’s easily made in your food processor with a simple key ingredient: walnuts! Then it’s flavored with soy sauce, lime juice, olive oil, dried chilis or ancho chili powder, and oregano. It’s an easy recipe that’s the perfect addition as a vegan option to plant based breakfast burritos or nachos, burrito bowls, vegan chorizo tacos, taco salads, tofu scrambles, lettuce wraps and more!

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We got a comment on our walnut sausage recipe a while back saying the reader altered the spices to try and make a chorizo style walnut meat.

And I thought what a great idea! This is definitely something we don’t often see in grocery stores outside of Trader Joe’s soy chorizo or soyrizo.

Along with doing my own research on classic chorizo, I learned some really interesting things!

Did you know Spanish chorizo and Mexican chorizo are two VERY different things? Spanish chorizo is more of a cured, dried sausage, and the Mexican cuisine variation is more of a fresh, ground sausage. Both can range from a medium heat to quite spicy.

This recipe is our plant-based twist on a traditional Mexican-style chorizo, and I think you’ll really like it. It’s packed with flavor and really simple to make!

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Why We Love This Easy Vegan Chorizo

No-cook. No need to turn on your oven for this one, friend. Just pulse + plate! Perfect for summer taco night recipes!
Full of flavor and just the right amount of heat. You’ll love how well walnuts absorb all the flavors and deliver the full ground chorizo experience.
Versatile. Use this vegan chorizo as a great option in breakfast tacos, nachos, wraps, salads, the list goes on and on. You can even easily freeze this vegan chorizo for later!

Ingredients

You need 11 ingredients to make this easy vegan chorizo recipe:

Raw walnuts – The main ingredients, soaked in cool water for 20 minutes to help the texture.
Dried guajillo chili peppers – Dried ancho chiles is the more traditional option, but we can’t always find them in our local grocery store. Ground guajillo, chipotle, cayenne, or ancho pepper that you find in the spice aisle will also work!
Soy sauce – This adds salt and savory to the flavor
Lime juice
Olive oil – Optional, to enhance the meaty texture. We find a little oil helps the fat content you’d associate with sausage.
Onion – chopped
Garlic cloves – minced
SPICES: Dried oregano, ground cumin, ground coriander
Sun-dried tomatoes – I used the dehydrated kind, not the kind in a jar. I used dehydrated sun-dried tomatoes that were still pretty soft and malleable. Because of that, I did not rehydrate them. But if you have drastically dry sun-dried tomatoes, you may want to soak them in some warm water a couple minutes before using them to help soften them a bit.

Substitution Options

For the soy sauce: Tamari can be used for a gluten-free option. Coconut aminos and Bragg’s liquid aminos can also be used in a ratio of 1:1.

For the olive oil: Feel free to sub avocado or sunflower oil or skip the oil and sub vegetable broth for an oil-free option. This may alter the texture of the vegan chorizo a little.

For the onion: Red onion or shallots could be nice but would add a slightly different more robust flavor. Chives or scallions may work in a pinch but again, the flavor would be different. You may also be able to use half the amount of dehydrated minced onion, but we haven’t tried that yet.

For the garlic: Feel free to replace the fresh garlic with minced garlic from a jar. Use about 1 Tbsp minced garlic for every clove of garlic you need.

For the seasonings: Feel free to shake up the variety of spices, adding more or less of each based on your own personal tastes.

For the sun-dried tomatoes: Sun-dried tomatoes from a jar can also be used but will add a little more oil to the mix.If you can find sun-dried tomatoes packed in water, they’ll be a little closer to what you need. If you do get them in oil, I would cut the amount of olive oil and see if you still need it after adding the sun-dried tomatoes.

Substitutions for dry chili peppers:

Use any chili peppers you like / can find! Even red pepper flakes and some smoked paprika will work in a pinch. The amount of heat will vary depending on which pepper you use. You can get anything from a mild heat to a nice spicy pepper. A quick Google search of the Scoville scale can help you decide what’s right for you! If you can’t find dry chilis, ground chipotle, cayenne pepper, or ancho chili powder can work. You’ll see the amount instructions in the recipe card below.

How to Make Meatless Homemade Chorizo

Walnut meat is as easy to make as it is delicious to eat!!

STEP 1: Prep the walnuts. Just soak them in cool water for 20 minutes.

STEP 2: Add everything to a food processor. Then, drain and rinse the walnuts and add them to a food processor with the remainder of the ingredients.

STEP 3: Pulse the ingredients together. Pulse the mixture 6-7 times or until the walnuts are well-combined with the spices and they look like the texture of loose ground meat. Stop to scrape down the sides with a rubber spatula or wooden spoon as needed until you reach the desired texture.

How to Serve Spicy Vegan Chorizo

This vegan chorizo sausage is perfect for ALL THE THINGS! Use it as a great way to make veganized versions of:

Breakfast Tacos
Nachos
Tostadas
Pizzas
Salads – We love it as a topping on our Southwest Salad along with some crushed tortilla chips and creamy avocado dressing.
Lettuce Wraps – You can use it as a direct sub for the buffalo-style walnut meat in our Buffalo Vegan Lettuce Wraps!
Tofu Scrambles – Like our Southwest Tofu Scramble!
Potato tacos – with some black beans, bell peppers, and “papas con chorizo” on some flour tortillas or warm corn tortillas

How to Store Leftover Plant Based Walnut Chorizo

Fridge: You can store leftover walnut chorizo in an air-tight container in the fridge for up to 1 week.

Freezer: This recipe makes a big batch of walnut meat, but leftovers freeze so well. We suggest freezing walnut meat on a rimmed baking sheet overnight first. Then, you can transfer mixture to a freezer-safe bag or container and freeze for at least 3 months. Freezing the walnut meat on a baking sheet first will allow it to maintain an element of crumbliness and prevent it from freezing in one big block. You can also use 1/2 cup Souper Cubes to freeze single portions that will also defrost nicely!

More Walnut Meat Recipes

Beef-Style Walnut Meat
Sausage-Style Walnut Meat
Walnut Mince Pie
Pesto Pizza with Walnut Sausage
Check out all of our walnut meat recipes in our Walnut Meat Guide!

When you make this vegan chorizo, make sure you let us know. We LOVE to see how you’re using our recipes in your own home!

We’d be so grateful if you leave a star rating and review on the recipe comments below. It REALLY helps support our work and get our recipes to more people like you!

We also love to chat with you on IG, so tag us in your vegan food photos! If you’re not already hanging out with us over there, we’re @theplantpowercouple with the “the”.

Enjoy!

Vegan Chorizo Walnut Meat

You’re going to love this no-cook vegan chorizo recipe! It's easily made in your food processor with a simple key ingredient: walnuts! Then it's flavored with soy sauce, lime juice, olive oil, chipotle or ancho chili powder, and oregano. It’s a great recipe that’s the perfect addition as a vegan option to plant based breakfast burritos or nachos, burrito bowls, vegan chorizo tacos, taco salads, tofu scrambles, lettuce wraps and so much more!

Course Vegan Breakfast Recipes

Cuisine Mexican-Inspired

Keyword best vegan chorizo, how to make vegan chorizo, plant based chorizo, vegan chorizo recipe, vegan chorizo sausage, vegan chorizo tacos, vegetarian chorizo, vegetarian chorizo sausage recipe, vegetarian chorizo substitute, walnut chorizo

Prep Time 10

Additional Time 20

Total Time 30

Servings cup walnut meat

Calories 229kcal

Author Brittany Roche

Ingredients

1 cup raw walnuts soaked in cool water for 20 minutes
1 large dried guajillo chili pepper or 1/2 Tbsp ground chipotle powder*
2 Tbsp minced sun-dried tomatoes**
1 Tbsp soy sauce
1.5 Tbsp lime juice
1 Tbsp olive oil
1/4 cup chopped onion
2 large garlic cloves minced
2 tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander

Instructions

Drain and rinse the walnuts and add them to a food processor with the remainder of the ingredients.
Pulse the mixture 8-10 times or until the walnuts are well-combined with the spices and they look like the texture of ground meat. Stop to scrape down the sides as needed.
Enjoy this walnut chorizo on tacos, salads, nachos, bowls, tofu scramble, etc.!
You can store leftover walnut chorizo in an air-tight container in the fridge for up to 1 week or the freezer for 3 months.

Video

Notes

*PEPPER OPTIONS: Dried ancho chilis are the more traditional option. Use any chili peppers you like / can find! The amount of heat will vary depending on which pepper you use. If you’re going the ground pepper route, you can use either chipotle, cayenne, or ancho powder. A quick Google search of the Scoville scale can help you decide what’s right for you!

**SUN-DRIED TOMATOES: I used dehydrated sun-dried tomatoes that were still pretty soft and malleable. I did not rehydrate them, but if you have drastically dry sun-dried tomatoes, you may want to soak them in water a couple minutes before using them. Sun-dried tomatoes from a jar can also be used but will add a little more oil to the mix.If you can find sun-dried tomatoes packed in water, they’ll be a little closer to what you need. If you do get them in oil, I would cut the amount of olive oil and see if you still need it after adding the sun-dried tomatoes.

Soy Sauce Substitute: Tamari can be used for a gluten-free option. Coconut aminos and Bragg’s liquid aminos can also be used in a ratio of 1:1.

Nutrition

Watch our Walnut Chorizo Web Story here.

The post Walnut Chorizo Recipe appeared first on Plant Power Couple.

168极速赛车开奖官网 Vegan JUST Egg Recipes + Guide

Terrence Roche — Tue, 09 May 2023 05:23:00 +0000

We’re diving deep into the vegan egg substitute JUST Egg to answer your questions and give you all our opinions of this egg-cellent plant-based product. We have used it in everything from cookies, casseroles, cakes, and quiches. This post is designed to teach you to become a true magician with a bottle of JUST Egg, and to guide you through some epic vegan egg recipes.

Other than cheese, the one product that keeps most vegetarians from going vegan is eggs. Eggs have been made to be so essential in everyday cooking. Not only are they the go-to breakfast option across the world, they’re needed for cakes and cookies, breads and muffins, waffles and… you get the idea.

It is estimated the world eats almost 1.5 trillion “real eggs” per year. JUST Egg has been striving to help people rethink how they view eggs by creating their liquid plant-based eggs products. In this article, we’ll look at what JUST Egg is, what it’s made from, why it’s beneficial to the environment, and of course, how to cook it.

What is JUST Egg?

JUST Egg is a plant-based egg alternative made by the Eat Just, Inc company. It began selling in grocery stores in 2019, about two years after it first appeared in restaurants. It is made primarily from mung beans, a legume used for millennia, primarily in Asian cultures, but truly all across the globe as well.

This refrigerated liquid “egg” product can be scrambled, made into an omelette or quiche, or used as a secondary ingredient in baking. JUST Egg also now comes in frozen “toaster” and “sous vide” options.

Protein in JUST Egg

There are 5 grams of protein in a 3 tablespoon serving of Just Egg compared to 5-6 grams of protein in one egg of comparable size.

JUST Egg Ingredients

The following ingredient list is copied from the JUST Egg website:

Water, Mung Bean Protein Isolate, Expeller-Pressed Canola Oil, Contains less than 2% of Dehydrated Onion, Gellan Gum, Natural Carrot Extractives (color), Natural Flavors, Natural Turmeric Extractives (color), Potassium Citrate, Salt, Sugar, Tapioca Syrup Solids, Tetrasodium Pyrophosphate, Transglutaminase, Nisin (preservative).

Now, some people like to post this list of ingredients in response to a vegan recipe using JUST Egg. Usually with the sarcastic comment “no thanks”. I assume they think just because there are some “chemicals” in the list, then the product must be unhealthy, and somehow only applicable to vegans. Let’s take a closer look at some of these more unfamiliar ingredients.

Gellan Gum – a food additive discovered and used since the 1970s to replace gelatin and agar agar. It grows naturally on water lilies but can also be artificially mass-produced by fermenting sugar with bacteria. Commonly found in chocolate milk, dairy yogurts and cheeses, jams and marmalades, custards and much more. Medically, gellan is used in dental care for tartar control.

Potassium Citrate – occurs naturally in foods high in potassium (citrus fruits, prunes, avocados, squash, etc) but can also be manufactured through a process of fermentation. PC acts as a ph balancer and an emulsifier in a variety of processed foods from diet sodas to cheese. It is also used as a preventative for kidney stones.

Tetrasodium Pyrophosphate – also a Ph balancer and emulsifier, this compound is often found in chicken nuggets, canned tuna, marshmallows, pudding, breads, cereals, and toothpaste.

Nisin – a natural preservative used to impede food-borne bacteria and microorganisms from spreading in food. That is, it helps prevent food spoilage and poisoning. It’s quite often used in canned vegetables as well as canned dairy products.

What is Transglutaminase?

This enzyme is used as a binder and emulsifier in a variety of foods like cheeses, chicken nuggets, and sausages. Because of this it is sometimes referred to as “meat glue”. But Transglutaminase is actually a naturally-occurring enzyme also called “nature’s glue”. It earned this nickname because it bonds proteins together.

JUST Egg Price

The price of JUST Egg fluctuates wildly from store to store. I did a quick internet search of the three stores closest to us: Shop Rite, Giant, and Acme. The price of JUST Egg per bottle varied from $3.99; $4.99 (also the Whole Foods price); and $5.49, respectively. I recommend doing a quick search of the stores nearest to you to find the one with the best price.

I also suggest looking for sales and coupons. I’ve purchased four bottles of JUST Egg for $1 after finding them on sale and having both a BOGO digital store coupon and another coupon from Ibotta. Ibotta is an app you access on your phone and use to find cash-back deals in a variety of stores. Check them out here through our referral code. Call me old fashioned, but .25 per bottle is a pretty good bargain any day of the week!

Where to Buy JUST Egg

JUST Egg is now available in most major grocery stores and many Targets, WalMarts and the like. It is usually kept near the eggs, but sometimes is found in the “vegan novelty section”, as I call it. You can also purchase premade JUST Egg in the freezer section. These are great for sandwiches and such.

JUST Egg Plant-Based Review

I honestly love this egg replacement product! It makes great scrambled “eggs” and delicious quiches and casseroles. I’ve used it in baking cookies, cakes, and banana bread and made many, many pancakes and waffles with it. And it makes the most amazing breakfast sandwiches.

These plant-based eggs are better for the environment, better for your health, and definitely better for the animals. On its own or as part of a larger recipe, I think this is the perfect replacement for eggs.

JUST Egg, like many vegan options in the store, can seem to be a little on the expensive side. But it’s actually pretty comparable to the price of eggs these days. And you can help cut the cost by following some of the simple suggestions made earlier.

JUST Egg vs. Egg

Did you know it takes over 50 gallons of water to produce a single egg? The production of JUST Egg uses 98% less water and 83% less land than egg production. It also decreases CO2 production emissions by 92% compared to egg production.
The protein content of the suggested serving of JUST Egg is equal to that of one medium-large egg.
JUST Egg has no cholesterol and 69% less saturated fats than eggs, but it IS filled with good polyunsaturated fats.

JUST Egg to Egg Ratio

According to package instructions, 3 tablespoons of JUST Egg is the equivalent of one medium-large egg.

JUST Egg FAQs

There are a lot of questions about the JUST Egg product. I’ll do my best to answer what I can in this section here. Feel free to ask any other question you might have in the comment section below.

Is JUST Egg gluten free and soy free?

According to their website, JUST Egg is gluten free but made in a facility with shared equipment. I also read their allergen chart as the JUST Egg bought in stores is soy-free but the liquid JUST Egg restaurants serve has soy in it. I contacted the Eat Just company and they said this is due to the presence of soy lecithin in the restaurant version. Also, the frozen JUST Egg Folded sold in stores is soy free but the sous vide version is not.

How much JUST Egg equals one egg?

According to package instructions, 3 tablespoons of JUST Egg is equivalent to one medium-large chicken egg.

Is JUST Egg healthy?

My go-to question is always “Compared to what?” Compared to eggs, yes. Definitely. Hands down. Both for your health and the health of the planet. See the comparison above.

Can you freeze JUST Egg?

It is not recommended that you freeze JUST Egg in its precooked form. We have found it’s perfectly fine to freeze after it has been cooked.

Is JUST Egg vegan?

Okay, this has been debated in the vegan community for years, so forgive me in advance for the lengthy response.

When the product was first coming to market, it needed the required FDA “Generally Regarded As Safe” (GRAS) certification for the mung bean protein isolate. In order to get this certification for all new product ingredients, the FDA requires animal testing by law, so the company cooked and fed its product to rats and then collected their poop. No rats were physically harmed for the test, but animal testing is animal testing.

It’s important to note many other recognized vegan companies that produce various vegan beef and chicken options have had their products fast-tracked because of the testing done by Eat Just. If they hadn’t done the test, the next company down the line would have had to. We say cosmetic companies that have stopped testing on animals have “gone vegan”, and we all love Ben and Jerry’s vegan ice cream line, even though we know how they produce their product.

To that end, I say yes, JUST Egg is an innovative and vegan product that can replace countless eggs for innumerable amounts of people, although the process by which it was first developed does contradict vegan ideology.

How to Cook JUST Egg

Although you can use it in a variety of ways, my favorite way tis a simple JUST Egg scramble served with toast, hash browns, and vegan sausage or vegan bacon. Here I’ll outline the way I like to cook my scrambled eggs: soft texture with “small curd”.

Start with 1/3 – 1/2 cup of JUST Egg
Pour this into a 10” non-stick pan and turn the heat to medium
Allow the JUST Egg to sit until it starts to firm just a little on the bottom
Move the liquid around the pan almost continuously until the liquid has cooked out and you have achieved your desired moistness. I find around 5-7 minutes usually.

Scramble tips:

If you prefer larger curd with a firmer texture, you can set the heat to medium-high. Also, don’t move the JUST Egg around as often and it will set in larger pieces.
You can also whisk in a little black salt, or Kala Namak, for an extra eggy flavor. We even have our own Scramble Seasoning you can make!

As I said, serve it with some vegan meats, breakfast potatoes, and warm toast.

JUST Egg Recipes

The following vegan breakfast recipes use JUST Egg liquid eggs both as the main ingredient and as a secondary ingredient. We hope you enjoy the variety of sweet and savory breakfast recipes that highlight the versatility of this wonderful, plant-based product.

1. Vegan Breakfast Casserole (JUST Egg)

Perfect for breakfast, brunch, or any potluck gathering, this vegan sausage, pepper, and JUST Egg casserole is sure to please. Taste-tested and omni-approved, everyone is JUST going to love it! The best part: it freezes and reheats tremendously well, so it’s perfect for meal prep too.

2. JUST Egg Quiche Recipe

This vegan quiche is the epitome of perfect brunch food. You’ll fill a simple, frozen pie crust with plant-based JUST Egg mixture, vegan cheese, spinach, mushrooms, and more. Then, you’ll bake it to a fluffy, moist perfection that vegans and nonvegans alike are sure to love!

3. JUST Egg French Toast

This vegan French Toast is easy, delicious, and exactly like you remember it! We whisk JUST Egg with vanilla, cinnamon, and fresh grated nutmeg and fry it to golden brown perfection. Serve it with traditional butter and syrup, or top it with fresh fruit or sauteed apples!

4. JUST Egg Omelette

This vegan omelette is the perfect start to your day. We lightly fry fluffy JUST Egg and fill it with veggies and vegan cheese then gently folded and flipped for a stunning stuffed breakfast, brunch, or “brinner” option everyone is sure to love!

5. JUST Egg Waffles

I’ve made a lot of vegan waffles in my time, but these vegan protein waffles may just be my new favorite go-to recipe. Whole wheat flour, plant-based protein powder, vegan vanilla Greek yogurt and JUST Egg give this breakfast treat a surprisingly healthy twist and make them a protein powerhouse!

6. Vegan Spritz Cookies

These simple and delicious vegan butter cookies are easy to make and sure to be a hit at your next family or holiday gathering. The recipe is a family favorite and fun to put together. And you’ll use a Spritz cookie press, so you can choose what variety of shapes you want and how to decorate them!

7. Vegan Pineapple Stuffing

This vegan pineapple souffle is our egg-free and dairy-free take on the traditional side dish so many grew up loving. It’s so family-friendly, everyone will want seconds! And it’s as great at a brunch buffet as it is at a fancy sit-down dinner. Slightly sweet and the very definition of delicious, no holiday season is complete without this classic recipe.

I hope you’ve enjoyed this review of JUST Egg’s plant-based alternative to eggs. It’s perfect for vegans, the vegan-curious, those with egg allergies, or those just looking to cut back on their cholesterol.

If you have any other questions, or a favorite JUST Egg recipe of your own, we’d love to hear it. Leave a comment below. Until next time!

The post Vegan JUST Egg Recipes + Guide appeared first on Plant Power Couple.

168极速赛车开奖官网 Vegan Quiche (without tofu)

Terrence Roche — Mon, 08 May 2023 12:49:13 +0000

This vegan quiche is the epitome of perfect brunch food. A simple, frozen pie crust is filled with plant-based JUST Egg and packed with vegan cheese, spinach, mushrooms, and more. Then it’s baked to a fluffy, moist perfection that vegans and nonvegans alike are sure to love! It’s the perfect dish for anything and everything from Sunday brunch to Wednesday dinner. This vegan JUST Egg quiche turns any occasion into a special occasion.

Get ready to amp up your vegan brunch game. This easy vegan quiche recipe is the perfect plant-based version of the original. Proving once again, vegans aren’t missing out on anything. And, after tweaking my original recipe multiple times, I truly believe this may be the best vegan quiche recipe around.

Vegan egg and dairy-free heavy whipping cream are seasoned and poured into a frozen pie crust over sauteed vegetables and vegan shredded cheese. Yes, making a quiche is that easy. But if you’re not careful, you could end up with eggy soup in a soggy yet somehow burnt crust. Follow our simple instructions, and that won’t be a concern.

They say everyone remembers their first quiche. And this is an easy vegan quiche you’re sure to never forget. Let’s get crackin’, or not, because today we’re using JUST Egg plant based egg substitute for our vegan version. Enough puns, omelette you get started now.

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Is quiche vegan?

Let’s start by answering this very popular question right away: Is quiche vegan?!

No, a traditional quiche recipe is not vegan. It is also, unknowingly to the eater and sometimes the maker, often not vegetarian either. It is basically a mixture of egg and heavy cream baked in a pie crust that often has lard or animal fat as an ingredient. So, no, definitely not vegan and quite possibly not even vegetarian..

But our quiche is 100% vegan and vegetarian friendly. And this great recipe is 100% delicious.

Why You’ll Love Our Recipe for Vegan Quiche (JUST Egg)

The recipe is surprisingly easy to make with little time actually actively working.
It is absolutely delicious and just like you remember quiche – even the omnivores will love it!
JUST Egg quiche freezes so well, and it’s great for meal prep!

Egg Free Quiche Ingredients

You’ll need a few simple ingredients to make this delicious vegan quiche, starting with a bottle of the vegan liquid egg alternative JUST Egg.

For the vegan quiche filling, you’ll need:

A bottle of JUST Egg – This vegan egg substitute is the perfect plant-based alternative for chicken eggs.
Vegan heavy cream – I like to use Silk vegan heavy whipping cream for this recipe.
Unsweetened plain plant milk – We love Elmhurst non-dairy milk products.
Mushrooms – You can buy fresh, sliced mushrooms, or slice them yourself.
Fresh spinach – Stemmed
Yellow onion
Roma tomatoes – I like Romas because they’re not too watery and won’t turn the quiche to mush.
Shredded vegan cheddar – We like Vevan, Violife, or Daiya. Feel free to use your favorite vegan shredded cheese.
Tofu scramble seasoning – You can make your own using our homemade scramble seasoning recipe, or get some at Trader Joe’s or Whole Foods
Olive oil – for sauteing the vegetables

For the Vegan Quiche Crust

I used a 9” deep dish store-brand frozen pre-made pie crust. Using a frozen pie shell just makes this recipe that much easier. And that is a big bonus to me when making dishes like this.

Also, I found some of the name brand traditional store-bought crust, like Pillsbury, contain lard, or animal fat. Be sure to read the ingredients list before buying to ensure vegan friendliness.

You can easily find frozen vegan pie crust at the grocery store; it just takes a little reading. Here are some common brands that carry vegan crusts:

Marie Callender
Mrs. Smith
Signature Select
Oronoque Orchards
And many, many more. Just be sure to read the ingredients!

You can also use puff pastry for the crust. The same premise as the pie crust applies, but there are vegan-friendly puff pastry out there. Pepperidge Farm is one. We make a fantastic vegan Tofu Quiche en Croute made with puff pastry crust that you can check out for inspiration.

NOTE: Even if the frozen pie crust comes in one of those aluminum pie plates, I still like to drop the whole thing, pie pan included, into another, sturdier pie dish. (I use a glass one.)

Substitution Options for Vegan Mushroom Quiche

If you don’t have or can’t tolerate one of the above ingredients, here are our best substitution tips. Remember, substituting any of the ingredients may lead to a varied degree of difference in the final product. Let us know in the comments if you try any subs and how they work out for you!

For the vegan heavy cream: I like the texture the thicker vegan heavy cream gives. You might be able to use a thinner plant milk or vegan half and half if you don’t have access to vegan cream. Just make sure it is plain and unsweetened so you don’t get some weird overly sweet or vanilla taste in the quiche.

For the plant milk: Feel free to sub with more vegan heavy cream for the plant milk.

For the vegan cheddar: Again, the only limit here is your imagination. Or what dairy-free cheese is available at your local store. I like the simplicity of flavor the vegan cheddar adds, but if you want to use a vegan Mozzarella, Swiss, or Monterey Jack. You do you.

For the tofu scramble seasoning: Our scramble seasoning is a spice blend made of nutritional yeast, kala namak (aka black salt), turmeric, onion powder, garlic powder, and black pepper. You can use a blend of these to achieve the same flavor as the spice mix. But honestly, it’s probably just the same effort for either. And you’ve got the spices out…

For the olive oil: You can use alternative oils like avocado or sunflower, or just skip it altogether.

For the JUST Egg:

This isn’t really an ingredient you can skip as it is the main ingredient. But there are competing brands of a vegan egg replacer for chicken eggs on the market. JUST Egg is not available in the UK, but there is a similar product called Crackd.

Check your local grocery stores for product availability. We haven’t tried using chickpea flour or any of the powder egg replacements, so I can’t recommend those one way or the other.

For the veggies:

Feel free to really express your veggie self here. Just be mindful that some varieties of tomato and vegetables have higher water content or are not as firm. This excess liquid can cause a more watery texture to the final product.

You can use bell peppers, or maybe even some hot red peppers for an extra little zip. Sun-dried tomatoes are always a great option.

You can use green onions or shallots. Just pick some of your favorite vegetables and fresh herbs and go for it.

How to Make Vegan Quiche

This vegan mushroom and cheddar quiche comes together easily and is mostly baking time. But there are so many different delicious quiche fillings to play around with. You’ll be making all your favorite varieties of quiche week after week. Because once you’ve had your first quiche…

Step 1: Saute the veggies.

First, preheat your oven to 375°F.

Heat a large skillet or sauté pan over medium-high heat and add a tablespoon of olive oil. Add your onions and mushrooms to the hot pan. Saute for about 4 minutes, stirring occasionally.

Add your spinach and saute for another 2 minutes. Set the sautéed vegetables aside.

Step 2: Make the vegan quiche filling.

Next, in a large bowl, you’ll want to add the entire bottle of JUST Egg, vegan heavy cream, plant milk and spice mixture. Whisk the ingredients to combine them well.

Then add the cooked vegetables, tomatoes, and vegan cheese to the JUST Egg mixture. Whisk again to combine all ingredients.

Step 3: Assemble and bake.

Pour this mixture into the frozen crust, smoothing the top with a rubber spatula.

Bake your quiche at 375°F for 45-50 minutes. You’ll want to be sure to check it at 30 minutes to see if the crust needs to be covered loosely with aluminum foil so as not to burn the top or sides of the crust. It should be a nice golden brown when it’s done.

How to Serve Plant-Based Quiche

Allow the whole quiche to cool for about 15-20 minutes before slicing and serving. It will firm up as it cools making it easier to slice.

Serve with a side of vegan sausage or vegan bacon and hash browns or roasted potatoes and fresh fruit.

How to Store Leftover Vegan Breakfast Quiche

Leftovers can be stored in an air-tight container for up to 5-7 days in the fridge or 8 weeks in the freezer.

How to Reheat Non-Dairy and Egg-Free Quiche:

From the fridge: You can reheat this JUST egg quiche in a preheated 350°F oven for 10-15 minutes until warmed through. Or you can pop it in the microwave for 1.5-2 minutes on high.

From frozen: Defrost overnight or do so quickly in the microwave for 4 minutes at 50% or medium heat. Then heat it on high for another 1-2 minutes until warmed through. Alternatively, you can place it in the oven, turn the temp to 350°, and allow it to defrost and eventually cook in the oven for about 45 minutes.

More JUST Egg Recipes:

These are some of our best JUST Egg recipes:

If you were a fan of quiche before going vegan, I hope this plant based version delivers for you. If you weren’t a fan of quiche because you weren’t a huge fan of eggs, I hope you give this a shot and see what you’ve been missing. It’s got all the taste and texture of an egg-based quiche without the harm or cholesterol.

If you do try it, we’d love to hear what you think. Did you use the veggie options listed or try your own? Leave a comment and star rating in the section below. We love to cheer on your victories and to answer your questions, and it helps more people like you find our vegan recipes.

Until next time, hugs and quiches!

Easy Vegan Quiche Recipe (with JUST Egg)

This vegan quiche is the epitome of perfect brunch food. A simple, frozen pie crust is filled with plant-based JUST Egg and packed with vegan cheese, spinach, mushrooms, and more. Then it’s baked to a fluffy, moist perfection that vegans and nonvegans alike are sure to love! It's the perfect dish for anything and everything from Sunday brunch to Wednesday dinner. This vegan JUST Egg quiche turns any occasion into a special occasion.

Course Vegan Egg Recipes

Cuisine Savory Breakfast Foods

Keyword eggless quiche I no tofu, just egg quiche, just egg quiche recipe, vegan quiche, vegan quiche no tofu, vegan quiche recipe with just egg, vegan quiche recipe without tofu, vegan quiche without tofu, vegan spinach quiche without tofu

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 275kcal

Author Terrence Roche

Ingredients

For the vegan quiche crust:

1 9-inch frozen deep dish pie crust (vegan-friendly)

For the vegan JUST egg quiche filling:

1 12-oz bottle JUST Egg
1/2 cup vegan heavy cream unsweetened
1/4 cup unsweetened plain plant milk
1.5 cup sliced mushroom
1 cup spinach
1/2 cup diced yellow onion
1/2 cup diced roma tomatoes
1/2 cup shredded vegan cheddar
1/2 Tbsp tofu scramble seasoning
1 Tbsp olive oil

Instructions

Prep: Preheat your oven to 375°F.
Saute: Heat a large saute pan over medium high heat and add a tablespoon of olive oil. Add your onions and mushrooms to the hot pan. Saute for about 4 minutes, stirring occasionally. Add your spinach and saute for another 2 minutes.
Blend: In a large bowl, add the Just Egg, vegan heavy cream, plant milk and spice mixture. Whisk to combine well. Then add the sauteed veg, tomatoes, and cheese. Whisk again to combine all ingredients.
Assemble: Next, pour this mixture into the crust, smoothing the top with a rubber spatula.
Bake: Bake your quiche at 375°F for 45-50 minutes. Check it at 30 minutes to see if the crust needs to be covered loosely with aluminum foil so as not to burn.
Serving/Storing: Allow the quiche to cool for about 15-20 minutes before slicing and serving. It will firm up as it cools. Leftovers can be stored in an air-tight container for up to 5-7 days in the fridge or 8 weeks in the freezer. Enjoy!

Notes

How to Reheat Non-Dairy and Egg-Free Quiche:

From the fridge: You can reheat this quiche in a preheated 350°F oven for 10-15 minutes until warmed through. Or you can pop it in the microwave for 1.5-2 minutes on high.

Substitution Options

For the tofu scramble seasoning: Our scramble seasoning is a spice blend made of nutritional yeast, kala namak (aka black salt), turmeric, onion powder, garlic powder, and black pepper. You can use a blend of these to achieve the same flavor as the spice mix. But honestly, it’s probably just the same effort for either.

Nutrition

The post Vegan Quiche (without tofu) appeared first on Plant Power Couple.

168极速赛车开奖官网 Vegan Egg Substitute Omelette

Terrence Roche — Wed, 03 May 2023 00:34:49 +0000

This easy vegan omelette is packed with vegetables and the perfect start to your day or day off. Fluffy JUST Egg is lightly fried and filled with sauteed mushrooms, spinach, tomatoes, and vegan cheese then gently folded and flipped to a stunning stuffed breakfast, brunch, or “brinner” option everyone is sure to love!

I’ve tried omelettes in the past, and honestly, I’ve never really liked them. But I’ve always loved making omelettes! I know, weird. Hear me out.

There is something I enjoy about their versatility and especially the challenge of making, and flipping, the perfect omelette. And Britt loves omelettes, so I was so happy to be able to still make them for her when we decided to go vegan.

Back when I was cooking in restaurants, I made a lot of Sunday brunch omelettes. And now I make a lot of omelettes for B almost any day of the week. And I know she enjoys this savory breakfast because she makes audible noises of approval with lots of thumbs up whenever she eats one.

The first trick to learn is 1) don’t try to overload them and 2) don’t constantly mess with it and keep trying to check the underside. It’s not as easy as it sounds. Making a good omelette is an exercise in patience and restraint. Two things that thankfully aren’t required when eating this delicious and easy breakfast.

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Why You’ll Love This Vegan Omelette

It has that omelet taste and texture of “real eggs” just like you remember it
It’s easy to make your favorite omelette vegan with the simple switch from chicken eggs to a bottle of JUST Egg
The recipe is easy to customize with your favorite veggies or whatever happens to be in the fridge
Our version is a great source of protein equivalent to traditional eggs

Vegan Folded Omelette Ingredients

You’ll need just 6 simple ingredients (plus a sprinkle of salt and pepper!) to make this easy vegan omelette recipe!

Liquid JUST Egg – This vegan egg replacement is the perfect substitute for chicken eggs.
Mushrooms – cleaned and sliced
Spinach – stemmed
Shredded vegan cheese – We usually use Daiya, Violife, or Vevan brand.
Tomato – Don’t use anything too mealy or watery. You want a nice firm tomato.
Olive oil – optional

The Best Egg Substitute for Omelette

We love to use the plant-based egg substitute from JUST Egg for the best vegan omelettes. It also puts a great vegan spin on vegan breakfast casseroles, quiches, and eggless French toast!

Seriously, this liquid eggs substitute is perfect for omelettes. It’s pourable, easily measurable, and reacts and cooks just like eggs.

Substitution Options for this Vegan + Vegetarian Omelette Recipe

If you have a hard time finding or can’t tolerate one of the above ingredients, here are our best substitution tips. Remember: substituting any of the ingredients may lead to a difference in the final product that is not always a pleasant one. Let us know in the comments if you try any subs and how they work out for you!

For the JUST Egg: We haven’t tried using any other egg replacer for this recipe yet. I only know of one other liquid egg replacement similar to the JUST Egg product available at grocery stores, and that’s called Simply Eggless. Check your local grocery store for availability of either product.

For the veggies: Feel free to make your omelette to your personal preference with your favorite vegetables. Sauteed red onion and sundried tomatoes or diced bell peppers with a little crumbled vegan feta could be nice. Play around with your favorite flavor combinations.

For the vegan shredded cheese: You can use vegan cheese slices if that’s what you have on hand. You can also grate or crumble vegan block cheese. And if you don’t like cheese, simply leave it out.

For the olive oil: You can sub other oils or omit for an oil-free option.

How to Make Vegan Omelette (without chickpea flour)

It’s fairly simple to make your own vegan omelette with egg replacer!

Step 1: Saute the veggies

Heat oil in a 10-inch saute pan over medium high heat and add the sliced mushrooms to the hot pan. Saute for 3-4 minutes until the mushrooms get a nice sear and begin to crisp.

Then, add the spinach and cook for another 2 minutes, until spinach is wilted through. Set aside on a plate and wipe the pan clean.

Step 2: Cook the JUST Egg

Next, you’ll turn heat to medium-low, return the non-stick pan to the stove, and add the half cup of JUST Egg.

Cook the vegan eggs for 3 minutes, pulling the thin layers from the side back into the omelette, so you keep a nice circular shape to your omelette and for easy folding.

Step 3: Add the plant-based omelet fillings

Then, sprinkle your cheese over the whole omelette. To half the omelette, add the spinach, mushrooms, and tomatoes.

Finally, sprinkle to taste with a little bit of salt and black pepper.

Step 4: Fold and flip the plant-based omelette

Cook for another 2 minutes and carefully fold the half without the vegetables over the half with the vegetables, so it pulls like a blanket over the filling, covering it completely.

How to Serve This Fluffy Vegan Omelette

Serve this vegan mushroom omelette immediately after cooking either all on its own or with your favorite brunch-friendly sides like breakfast potatoes and vegan meats! See below for some great options.

What to Serve with Omelette

Easy roasted potatoes or vegan hashbrown casserole
Vegan scrapple, rice paper bacon, or seitan ham
Surprisingly, or maybe not, a side salad goes really well with an omelette. I recommend a salad with vegan Caesar or Italian dressing.

How to Store Vegan Omelette (JUST Egg)

This recipe makes 1 omelette. If you have leftovers, you can store them in an airtight container in the fridge for 2-3 days.

Can you freeze JUST egg omelette? We haven’t tried it yet. But the good news is we have frozen our JUST Egg quiche and breakfast casserole with great results. I would suggest letting it cool completely and placing it in an airtight container or freezer bag. Use the frozen omelettes within 2 months.

How to Reheat an Omelette

You can reheat your refrigerated leftover omelette in a frying pan over medium heat until it’s warmed through. Or you can pop it in the microwave for 1.5-2 minutes on high heat.

To reheat from frozen: Defrost in the microwave at 50% power for about 4 minutes. Then blast it again at 100% power for another 1-2 minutes.

Eggless Omelette FAQs

We’ve answered some of the more common questions about vegan omelettes here. If you have any others, please feel free to ask in the comment section below and I’ll do my best to answer you.

What is vegan omelette made of?

Our vegan omelette uses JUST Egg liquid egg replacement as the main ingredient. It also contains mushrooms, spinach, tomatoes, and vegan cheese.

What is a substitute for eggs in an omelette?

We have found JUST Egg products to be the perfect egg replacement for making great omelettes.

Does eggless omelette exist?

Indeed they do! Vegan omelettes not only exist but are super easy to make thanks to JUST Egg.

More Vegan Egg Recipes

Whether you enjoy eating them or just making them for your loved ones, I hope this JUST Egg omelette recipe brings you as much joy as it has us. I believe it’s everything you’ve been missing and looking for in an eggless omelette.

And though I may not eat the omelette myself, I get such satisfaction from the look on B’s face when she takes a bite and seeing how much she enjoys it.

I’d love to hear what you think when you’ve tried it. Leave a comment and rating in the section below the recipe card. We are so grateful for it, and it helps more people like yourself find our vegan recipes.

Until next time, friend!

Vegan Omelette Recipe

Course Vegan Egg Recipes

Cuisine Savory Breakfast Foods

Keyword easy vegan omelette, fluffy vegan omelette, just egg omelette, vegan mushroom omelette, vegan omelette, vegan omelette just egg, vegan omelette recipe, vegan omelette with egg replacer, vegan omelette without chickpea flour, vegetarian omelette recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings omelette

Calories 384kcal

Author Terrence Roche

Ingredients

1/2 cup JUST Egg
1 cup sliced mushrooms
1 cup spinach
1/3 cup shredded vegan cheese
1/4 cup diced tomato or 6 grape tomatoes cut in half
1/2 tsp olive oil
Salt
Black pepper

Instructions

Saute: Heat oil in a 10-inch saute pan over medium high heat and add the sliced mushrooms to the hot pan. Saute for 3-4 minutes. Until the mushrooms get a nice sear and begin to crisp. Add the spinach and cook for another 2 minutes, until spinach is wilted through. Set aside on a plate and wipe the pan clean.
Cook the JUST Egg: Turn heat to medium-low, return the pan to the stove, and add the Just Egg. Cook Just Egg for 3 minutes, pulling the thin layers from the side back into the omelette, so you keep a nice circular shape to your omelette and for easy folding.
Add the fillings: Then, sprinkle your cheese over the whole omelette. To half the omelette, add the spinach, mushrooms, and tomatoes. Finally, sprinkle to taste with a little salt and pepper.
Fold and flip: Cook for another 2 minutes and carefully fold the half without the vegetables over the half with the vegetables, so it pulls like a blanket over the filling, covering it completely.

Notes

Tips:

Don’t try to overload the vegan omelette with fillings.
When cooking the omelette, don’t constantly mess with it and keep trying to check the underside. Patience will reward you here.

Storage Instructions:

This recipe makes 1 omelette. If you have leftovers, you can store them in an airtight container in the fridge for 2-3 days.

You can reheat your refrigerated leftover omelette in a frying pan over medium heat until it’s warmed through. Or you can pop it in the microwave for 1.5-2 minutes on high heat.

Serving Ideas:

Potatoes are a must. We like: Easy roasted potatoes or vegan hashbrown casserole
Serve next to your favorite vegan breakfast meats like: Vegan scrapple, rice paper bacon, or seitan ham
Surprisingly, or maybe not, a side salad goes really well with an omelette. I recommend a salad with vegan Caesar or Italian dressing.

Nutrition

The post Vegan Egg Substitute Omelette appeared first on Plant Power Couple.

168极速赛车开奖官网 Breakfast Casserole (Vegan)

Terrence Roche — Mon, 01 May 2023 13:28:16 +0000

Perfect for breakfast, brunch, or any potluck gathering, this vegan sausage, pepper, and JUST Egg casserole is sure to please. Eggless and dairy free, taste-tested and omni-approved, everyone is just going to love it! The best part: it freezes and reheats tremendously well, so it’s perfect for meal prep too. Oh, and did I mention the tater tot crust?

When B first approached me about making a breakfast casserole, I was so on board and ready and quickly announced my idea for a vegan egg and sausage breakfast casserole filled with delicious sautéed vegetables. Then we quickly realized we had two very unique visions of how we saw breakfast casseroles. And thus the great vegan breakfast casserole duel of 2023 began.

This is my vegan breakfast casserole recipe – a vegan sausage, pepper, and cheese JUST Egg casserole with a tater tot crust. And a slice of this is a little slice of heaven.

Red bell pepper and red onion are sauteed with spinach and vegan ground sausage, laid over a bed of mashed tater tots, topped with vegan cheese and drowned in a seasoned vegan egg and cream mixture. Then bake the whole thing to a golden brown eggs-quisite perfection. You, my friend, are in for quite a treat here.

While B’s and my casseroles may be quite different, they are both extremely delicious. They even go great side by side! Whichever casserole you choose, you can’t go wrong. But if you really want a breakfast or weekend brunch treat, make them both and try them together. Everyone’s a winner!

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Pin this recipe for later.

Why is this the best vegan breakfast Casserole?

The recipe is surprisingly easy to make with little time actually cooking.
It is absolutely delicious – even the omnivores loved it!
It freezes so well. It’s great for meal prep!
You’ve got sausage, eggs, and cheese and still not one iota of cholesterol

Savory Breakfast Casserole Ingredient List

You’ll need a few basic ingredients to make this tasty, eggless breakfast casserole recipe.

Frozen tater tots – Most store-bought tater tots are accidentally vegan. We used the store brand from ShopRite. Just read the ingredients label!
Vegan sausage patties – We used the vegan breakfast sausage patties from MorningStar farms. We also like Beyond Meat and Gardein!
Roma tomatoes – I like to use firm tomatoes with little water content so they don’t mess with the texture of the casserole. Romas fit that bill.
Red bell pepper – I like red bell peppers because I find their sweetness the perfect offset of flavor to the sausage and spinach.
Red onion
Fresh spinach
Vegan shredded cheddar cheese – We used Violife for this one but also like Vevan and Daiya.
JUST Egg – We like to use the liquid JUST Egg because it’s the closest to “real eggs”.
Unsweetened vegan heavy cream – Make sure you’re using a non-dairy heavy cream that is both plain and unsweetened. We like the versions from Silk and Elmhurst.
Tofu Scramble Seasoning – We used our homemade tofu scramble seasoning, but there are store-bought options as well!
Olive oil

Substitution Options for Egg-Free + Dairy-Free Breakfast Casserole

If you don’t have or can’t tolerate one of the above ingredients, here are our best substitution tips. Remember: Substituting any of the ingredients may lead to a difference in the final product that is not always a positive one. Let us know in the comments if you try any subs and how they work out for you!

For the tater tots: You can use sweet potato tots. You can also use shredded hash browns or potatoes for the base of the casserole. If you are shredding your own potatoes, make sure you squeeze out excess liquid before placing them in the baking dish.

For the vegan sausage: You can use vegan ground sausage like Impossible or Beyond. Or cut up some sausage links to replace the minced sausage patties. You can even replace it with vegan bacon.

For the vegan shredded cheddar cheese: Again, the only limit here is your imagination. Or what dairy-free cheese is available at your local store. I like the simplicity of flavor the vegan cheddar adds, but if you want to use a vegan Monterey jack or Swiss or Mozzarella, you do you.

For the vegan heavy cream: I like the texture the thicker vegan heavy cream gives. You might be able to use a thinner plant milk or vegan half and half if you don’t have access to vegan cream. Just make sure it is plain and unsweetened so you don’t get some weird overly sweet or vanilla taste in the casserole.

For the tofu scramble spice mix: Our scramble seasoning is a spice blend made of nutritional yeast, kala namak (aka black salt), turmeric, onion powder, garlic powder, and black pepper. You can use a blend of these to achieve the same flavor as the spice mix. But honestly, it’s probably just the same effort for either. And you’ve got the spices out…

For the olive oil: You can use alternative oils like avocado or sunflower, or just skip it altogether.

For the JUST Egg:

This isn’t really an ingredient you can skip as it is the main ingredient. But there are competing brands of a vegan egg substitute for chicken eggs on the market. One that comes to mind is Simply Eggless.

Check your local grocery stores for product availability. We haven’t tried using chickpea flour or any of the powder egg replacements, so I can’t recommend those one way or the other.

Veggie Options

Feel free to really express your veggie self here. You can use almost any tomato, even halved grape tomatoes. Just be mindful that some varieties of tomato have higher water content or are not as firm. You can use green pepper or any color bell pepper you want, and maybe even add some hot pepper for an extra little zip.

You can use kale or collards or some earthy beet greens or peppery mustard greens. Any greens you like, really. And if you don’t like greens, but there are so many kinds to try, you can simply skip them. You can use green onions or shallots to sub for the red onion. Just pick some of your favorite vegetables and go for it.

How to Make This Eggless Breakfast Casserole Recipe

Though there seems to be quite a few ingredients, you won’t believe how easily this casserole comes together. Also, I like to thaw my tots and sausage before using them in this recipe, but if you forget to take them out early, there are quick-thaw directions in the first step.

Step 1: Prepare the JUST egg breakfast casserole ingredients.

Start by preheating the oven to 375°F.

If they haven’t thawed yet, place your frozen tots and sausage patties in a 9×13 casserole dish to thaw in the oven as it preheats. About 12-15 minutes until both are thawed and just soft through.

While those are thawing in the oven, chop and slice your vegetables.

Step 2: Saute the vegetables

If you have been thawing the tots and sausage, take the pan from the oven and let the oven continue to preheat. Then, mince the sausage patties so they are almost a ground sausage consistency.

Next, add the olive oil to a large skillet or saute pan over medium high heat. When the oil is hot, cook the peppers and onion on medium high heat for 5 minutes.

Then you’ll add the minced sausage and continue to cook for another 2 minutes.

Finally, you’ll add the spinach to the rest of the ingredients in the pan and cook for another 2-3 minutes so the spinach is wilted nicely.

Step 3: Assemble this easy vegan breakfast casserole

Add the tater tots to the bottom of the baking dish and smash them with a potato masher or similar utensil to form the base of the casserole. Make sure any gaps in the crust are filled in.

Then, layer (in order): the vegan sausage and veggie mixture, vegan cheese, and tomatoes over the tater tot crust in the casserole dish.

Step 4: Whisk the JUST Egg mixture

In a large bowl, whisk the JUST Egg, tofu scramble spice mix, and vegan cream together in a bowl and pour this vegan egg mixture over the rest of the ingredients.

Step 5: Bake the plant-based breakfast casserole

Finally, you’ll bake this vegan egg casserole uncovered at 375°F for 45-50 minutes.

How to Serve Vegan Breakfast Casserole

After baking, you’ll want to let the casserole rest for about 15 minutes before slicing and serving.

We love to serve this casserole alongside B’s breakfast casserole (available in our vegan eggs e-cookbook!) or some vegan english muffins (they turn into magical breakfast sandwiches) and topped with a generous amount of hot sauce. Yes, I suppose you could use ketchup.

A dollop of vegan sour cream might even be nice on this if that’s your thing. It also goes quite well with a nice green salad or bowl of fresh fruit.

This recipe makes the perfect dish for a big family brunch or just a quick meal prep breakfast all on its own!

How to Store Leftover Vegan Breakfast Casserole (tater tots)

This casserole recipe makes 8-12 servings depending how you slice it and how large you want those slices to be. Honestly, you can even get 16 servings, but those would obviously be smaller sized portions. And leftovers store beautifully!

Leftovers can be stored in an air-tight container for up to 5-7 days in the fridge or 8 weeks in the freezer.

I like to slice the cooled casserole into individual servings before freezing for easy portioning.

How to reheat non dairy breakfast casserole:

From the fridge: You can reheat this breakfast casserole in a preheated 350°F oven for 10-15 minutes until warmed through. Or you can pop it in the microwave for 1.5-2 minutes on high.

From frozen: Defrost overnight or in the microwave for 4 minutes at 50%. Then heat it on high for another 1-2 minutes until warmed through. Alternatively, you can place it in the oven, turn the temp to 350°, and allow it to defrost and eventually cook in the oven for about 45 minutes.

More Delicious JUST Egg Recipes:

I hope you find this recipe as easy and delicious as we do and that it makes feeding your whole family easier. It has quickly become a favorite in our house, and we already have friends asking us to make it again!

If you give it a try, we’d just love to hear what you think of it! Please leave a comment and star rating in the section below the recipe card. This helps more people find our vegan recipes!

Happy breakfasting!

Vegan Egg Casserole

Course Vegan Egg Recipes

Cuisine Savory Breakfast Foods

Keyword breakfast casserole vegan, dairy free breakfast casserole, eggless breakfast casserole recipe, no egg breakfast casserole, vegan breakfast casserole, vegan breakfast casserole just egg, vegan egg casserole

Prep Time 35

Cook Time 45

Additional Time 15

Total Time 1 35

Servings -12 slices

Calories 356kcal

Author Terrence Roche

Ingredients

1 32-oz bag frozen tater tots
2 cups minced vegan sausage patties 6 patties
1.5 cup diced roma tomatoes
1.5 cup red bell pepper cut to thin short strips
1 cup thin-sliced red onion
2 cups stemmed fresh spinach
1 cup vegan shredded cheddar cheese
2 12-oz bottles JUST Egg
1/2 cup unsweetened vegan heavy cream
1/2 tbsp tofu scramble seasoning
1 tsp olive oil

Instructions

Prep: Turn the oven to 375°F. Place your frozen tots and sausage in a 9×13 casserole dish to thaw in the oven as it preheats. About 12-15 minutes until both are thawed and just soft through. While those are thawing in the oven, chop and slice your vegetables.
Saute: Take the pan from the oven and let the oven continue to preheat. Mince the sausage patties to almost a ground sausage texture. Add the olive oil to a large saute pan. When the oil is hot, cook the peppers and onion on medium high heat for 5 minutes. Then, add the sausage and cook for another 2 minutes. Finally, add the spinach and cook for another 2-3 minutes
Assemble: Add the tater tots to your casserole dish and use a potato masher to smash the tots against the bottom and sides of the dish to form the base of the casserole. Make sure any gaps in the crust are filled in. Then, layer (in order): the sausage mixture, cheese, and finally the tomatoes over the tater tot crust in the casserole dish.
Whisk: Whisk the JUST Egg, scramble spice mix, and vegan cream together in a bowl and pour this mixture over the rest of the ingredients in your baking dish.
Bake: Bake uncovered at 375°F for 45-50 minutes.
Serve: Let rest 15-20 minutes before slicing. Leftovers can be stored in an air-tight container for up to 5-7 days in the fridge or 8 weeks in the freezer. Enjoy!

Notes

Vegan heavy cream options: I like the texture the thicker vegan heavy cream gives. We use either the heavy cream from Silk or the unsweetened oat cream from Elmhurst. You might be able to use a thinner plant milk or vegan half and half if you don’t have access to vegan cream. Just make sure it is plain and unsweetened so you don’t get some weird overly sweet or vanilla taste in the casserole.

Nutrition

The post Breakfast Casserole (Vegan) appeared first on Plant Power Couple.

168极速赛车开奖官网 JUST Egg French Toast

Terrence Roche — Tue, 18 Apr 2023 23:35:41 +0000

This vegan French Toast is easy, delicious, and exactly like you remember it! JUST Egg is whisked together with basic ingredients like vanilla, cinnamon, and fresh grated nutmeg, then fried to golden brown perfection. No one will be able to tell these are eggless, dairy free, and completely plant-based. Serve with traditional vegan butter and syrup, or top it with fresh fruit or sauteed apples!

One of my favorite breakfasts to make has always been French toast, but I’ll never order it when I’m out.

Depending on who’s making it, you might get served soggy, eggy bread that’s barely cooked and really gross. Been down that road too many times. I like to believe I make really good French toast. And I think Brittany would agree.

Back when we first got together and B was still vegetarian I used to make her my French toast. The first time she tried it, she fell in love with it immediately! When we both went vegan, we knew that we had to make a vegan version.

And it was such a simple change. Simply whisk JUST Egg plant-based egg replacement with some vanilla and cinnamon, grab your bread, and you’re ready to get cooking. This recipe is that simple and absolutely mouth-watering.

B fell in love all over again with this JUST Egg French toast recipe on her very first bite. I hope you do too!

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Why is this the best vegan French toast?

It’s not overly eggy or soggy like you sometimes get out.
This recipe tastes just like “regular french toast”
It seems so fancy, nobody would guess it is so easy to make.
They freeze so well and reheat so easily for a quick and easy breakfast on the go!

Ingredients in Easy Vegan French Toast

You’ll need 5 simple ingredients to make this easy and eggless French toast recipe, starting with 8 slices of your favorite sandwich bread. We like to use wheat bread!

For the vegan French toast batter, you’ll need:

JUST Egg – this helps make the perfect vegan French toast
Vanilla extract – I always tell people to treat themselves and go for the good stuff. You’re worth it, and there is a definite difference in quality of flavor.
Cinnamon – this adds a wonderful addition and depth of flavor
Fresh grated nutmeg – optional, but it complements the cinnamon perfectly

Egg Substitute for French Toast

We love to use the plant based egg replacement from JUST Egg for our French toast. We also love it in our cookies, cakes, quiches, and casseroles! LOL!

Seriously, this liquid vegan egg substitution is the perfect base for this French toast recipe. It’s easily measured, pourable, and reacts just like eggs. For more about JUST Egg and how to use it, visit our review post here.

Substitution Options for This Delicious French Toast Recipe

For the JUST Egg: There are similar liquid egg replacement products on the market. Check your local grocery stores for availability. You can also try some chickpea flour and water seasoned with a little of our scramble spice, but we haven’t tried that yet.

For the vanilla extract: Vanilla extract is the go-to for French toast recipes, but almond extract adds a great flavor as well. As it has a stronger flavor, I’d suggest starting with half the amount suggested for vanilla and add sparingly from there.

For the ground cinnamon / nutmeg: If you don’t have or are allergic to cinnamon or nutmeg, try some pondered cardamom or ginger. Apple pie or pumpkin pie spice are great sub options as well.

For the sandwich bread: You can use slightly stale vegan brioche bread or challah to replace the bread. Italian bread and French bread also work. You could also use a vegan “Texas Toast” style bread for French toast with thick slices of bread. The type of bread you use is important. You want a kind of bread dense enough that the bread pieces can hold up to soaking in the egg mixture and not fall apart to mush.

Gluten Free Vegan French Toast: For GF French toast, simply sub your favorite gluten-free bread.

How to Make French Toast Without Milk and Eggs

You won’t believe how easy it is to make delicious, traditional French toast vegan!

Step 1: Make the vegan French toast batter.

In a shallow dish or other large shallow bowl, whisk together the bottle of Just Egg, vanilla, cinnamon, and nutmeg.

Step 2: Dredge and cook

Heat your pan or flat top grill over medium heat and add a little vegan butter or nonstick spray.

Then, dredge each slice of bread in the wet mixture and place the piece of bread on the hot frying pan or skillet.

Cook for 2-2.5 minutes Then, flip and cook for another 2-2.5 minutes until golden brown on each side.

Repeat this process until the egg mixture is all used.

How to Avoid Soggy French Toast

To avoid soggy French toast, you want to make sure you don’t dredge the bread for too long. You just want a nice coating of the egg mixture. Nothing too much.

The bread should still have a solid density to it when you are transferring it from the egg mixture to the frying surface. If the bread is falling apart or breaking up in your hands, it is definitely too wet.

How to Serve This Easy Vegan French Toast Recipe

We love serving this classic French toast with the traditional syrup and vegan butter or a sprinkle of powdered sugar, but there is no limit to how you can serve it!

More Serving Ideas:

Make stuffed vegan French toast using our tofu ricotta or vegan cream cheese and sliced fresh strawberries or other fresh berries
Roll them around some vegan breakfast sausage links and dip them in syrup
Serve them simply with some vegan butter and a drizzle of maple syrup next to some vegan sausage patties

How to Store Leftover French Toast

This recipe for vegan French toast makes about 4 servings (2 toasts per serving). Storing any leftover French toast is so, so easy. Actually having leftover French toast will probably prove to be more difficult.

You can store them in the fridge for 3-4 days, but I actually think the best way is to freeze them.

How to Freeze French Toast

Allow any leftovers to cool completely, then store in a freezer safe bag. I like to cut some squares of parchment paper to place between each slice so they don’t stick together. Store properly, they’ll be good for up to 2 months.

How to Reheat French Toast

Slices of refrigerated or frozen French toast can be simply reheated in your toaster! Don’t forget to press the “frozen” button if your toaster has that option.

Homemade French Toast FAQ

We’re going to attempt to answer some of your most frequently asked questions here in this section. If there is anything we haven’t covered, or if you have any other questions, feel free to ask in the comment section below the recipe card.

What is vegan French toast made of?

Vegan French toast is made of bread, a liquid egg replacement (we like JUST Egg), cinnamon, and nutmeg. The addition of plant-based milk to thin it out a little is optional.

What can you substitute for eggs in French toast?

We like to use JUST Egg as the substitute for eggs in our French toast. I’ve also read you can also use vegan heavy whipping cream or plant based milk and cornstarch to achieve the same results, but we have not tried that.

What can you use instead of milk for French toast?

We actually don’t use milk in our egg mix. But you can sub a little vegan heavy cream for a richer French toast, or just omit it.

Can you make French toast with sourdough bread?

Yes, you can make French toast with sourdough bread. It’s actually quite delicious.

How long does French toast last in the fridge?

French toast will last 4-5 days in the refrigerator when stored properly.

More Vegan Brunch Recipes:

I can’t wait to hear what you think of this!

When you try it, please leave a comment with a star rating below. It helps more people find our vegan recipes!

Bon appetit, my friends!

Eggless French Toast Recipe

Course Vegan Breakfast Recipes

Cuisine Sweet Breakfast Foods

Keyword eggless french toast recipe, french toast recipe with no milk, french toast recipe without milk, healthy french toast recipe, just egg french toast, vegan french toast, vegan french toast recipe, vegan french toast with just egg

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 187kcal

Author Terrence Roche

Ingredients

1 12-oz. bottle JUST Egg
1 tsp vanilla extract
1/4 tsp cinnamon
1/8 tsp fresh grated nutmeg
8 slices sandwich bread

Instructions

In a shallow bowl or pie dish, whisk together the Just Egg, vanilla, cinnamon, and nutmeg.
Heat your pan or flat top grill over medium heat,
Add a little vegan butter or nonstick spray
Dredge each piece of bread in the egg mixture and place the bread on the hot pan
Cook for 2-2.5 minutes
Flip and cook for another 2-2.5 minutes until golden brown on each side
Repeat until the egg mixture is all used.

Nutrition

The post JUST Egg French Toast appeared first on Plant Power Couple.

168极速赛车开奖官网 Protein Waffles (Vegan)

Terrence Roche — Mon, 17 Apr 2023 11:49:53 +0000

B knows how much I like waffles, so I guess she thought I would be ecstatic when she tasked me to create a recipe for vegan protein waffles. But the first thing I said was “But those are healthy waffles! I don’t want healthy waffles, I want regular waffles that taste good!”

I’d had some protein waffles before that tasted nothing like normal waffles, so I was scared.

But maybe that’s exactly why I was the perfect person to make them. I am so happy to report that now we have healthy and delicious high-protein waffles.

These were similar but very different from other waffle recipes I’d made. I mean whole wheat flour and no sugar?! But after just a couple attempts, these were absolutely perfect. I was in absolute shock how tasty they were.

These may be the only waffles I make from now on. I mean, why not? They’re healthy, right?

Why You’ll Love These Healthy Waffles (Vegan):

This vegan protein waffle recipe is as packed with flavor as they are with grams of protein (14 grams to be exact!).
They are almost as enjoyable to make as they are to eat, and you can choose your personal favorite toppings.
This may be the best part: They are so freezer friendly and will make breakfast meal-prep a breeze.

Protein Waffle Recipe Ingredients

You’ll need 11 simple ingredients to make these vegan protein waffles:

Wheat flour – Whole wheat flour has more protein than all-purpose flour…and these are protein waffles, so use whole wheat. Trust me, they’re still delicious
“Old fashioned” oats – also called “rolled oats”
Plant-based protein powder – to add an extra pack of protein
Baking powder – to help give some rise and make fluffy waffles
Baking soda – also to aid in rise and fluffiness
Salt
Plant-based milk – we love using the unsweetened plant milks from Elmhurst
JUST Egg – This is a vegan liquid egg substitute for binding and extra protein.
Vegan vanilla Greek yogurt – I like to use Silk Greek vanilla yogurt for its thickness and taste
Vanilla extract
Melted vegan butter – We like Country Crock plant-based butter sticks

Best Vegan Protein Powders

Great-tasting vegan protein powders can be hard to find! And different protein powders react differently. You want to read the ingredients of your favorite protein powder to make sure it contains no egg, dairy, or other animal products. Stay away from anything with the phrase “whey protein” in it.

And if you’re like B who doesn’t like the taste of stevia, you’ll want to watch out for that too. Look instead for a protein powder sweetened with cane sugar or one that’s unsweetened.

Some of our favorite vegan protein powders:

Vega’s Protein Made Simple line (This line has no stevia!)
Unsweetened Soy Vanilla Protein Powder made by Whole Foods’ store brand
Octonuts walnut protein powder
Orgain Protein Powder also makes an unsweetened vanilla if you’re looking to avoid extra added sugar.

Substitution Options for This Protein Powder Waffles Recipe

If you don’t have or can’t tolerate one of the above ingredients, here are our best substitution tips. Remember: substituting any of the ingredients may lead to a difference in the final product that is not always a positive one. Let us know in the comments if you try any subs and how they work out for you!

For the whole wheat flour: You can use all-purpose flour or gluten free flour if you need. Remember, whole wheat flour requires a bit more liquid than its counterparts, so you’ll need to adjust for that. Pay attention to the texture of the waffle batter iin the process shots below. You might try oat flour or almond flour also, but again, the liquid would need to be adjusted here.

For the oats: You can use quick oats or steel cut oats as a substitute for the rolled oats. Again, these may change the texture of the finished product. I would not recommend using instant oat

For the plant milk: If you happen to find you’ve run out of plant milk, fear not. Water can be used in place of the milk, but the texture of the waffle may suffer.

For the JUST Egg: You can use another egg substitute like flax egg, applesauce, banana, etc. We haven’t tried any of these in this particular recipe, but we’ve used them interchangeably before with good results.

For the vegan Greek yogurt: Regular vegan yogurt might work, but I feel the texture of the batter would be thinner. You might also try using silken tofu in place of the Greek yogurt, but again, we haven’t tried this.

For the vegan butter: You can make it oil-free, but the oil adds to the crispiness of the final product and helps keep it from sticking to the pan. For an alternative, try sunflower, safflower, vegetable oil or even a little melted coconut oil.

How to Make Vegan Protein Waffles

These healthy vegan waffles take some time to make, but they make a lot which makes them perfect for meal prep. Cook once, have waffles for weeks!

Step 1: Make the waffle batter.

First you want to add the flour, oats, protein powder, baking soda and powder, and salt to a large mixing bowl and whisk to combine. Then create a small well in the middle.

In a separate, smaller bowl, whisk the plant milk, Just Egg, vegan yogurt, and vanilla extract. Pour this wet ingredients mixture into the well in the dry ingredients.

Add the melted vegan butter. Stir well to combine, but be careful not to overmix.

Step 2: Make the vegan waffles.

When you’re ready, heat your waffle maker. You may want to spritz a little cooking spray on the heat elements.

Ladle the mixture, a little less than 1/4 cup at a time, onto the hot waffle maker. Cook for approximately 2-3 minutes until a nice golden brown.

Most waffle-makers have a “done” light that lets you know when it’s done.

How to Serve This High Protein Waffles Recipe

Serve these vegan protein waffles hot with vegan butter and maple syrup for a classic treat made healthier.

Other serving ideas:

Top them with fresh berries or fresh fruit and some of our coconut whipped cream
Spread some peanut butter or almond butter on them for a quick on-the-go snack or breakfast
Serve them topped with our brown sugar cinnamon sauteed apples
Use them as the “bread” in a vegan ice cream waffle sandwich

How to Store Healthy Vegan Protein Waffles

This recipe makes about 12-14 delicious vegan waffles depending on the size and shape of your waffle maker. We use the Dash waffle iron, which is a single, one-at-a-time waffle maker. It takes a little longer to make them one at a time, but I find it meditative and therapeutic.

Store leftovers in an airtight container in the refrigerator for up to a week.

How to freeze: Alternatively, the waffles can be kept frozen for up to a month. Allow waffles to cool completely, then place in an airtight, freezer safe bag. I like to cut some parchment paper squares to place between each so they don’t freeze together.

How to reheat: You can reheat these in the oven at 350°F for about 7-10 minutes for unfrozen and 15-17 minutes for frozen, flipping once halfway through. But I find it much easier to just put them in the toaster, especially on those busy mornings or if you’re just reheating a couple for yourself. Don’t forget to tap the “frozen” button on the toaster if toasting waffles from the freezer.

More Vegan Healthy Breakfast Recipes

We’d love to hear what you think about these healthy protein waffles when you make them! Leave a comment and star rating below, or show us your pictures on Instagram by tagging us at @theplantpowercouple with the “the”.

Happy breakfasting!!

Vegan Protein Waffle Recipe

Course Vegan Breakfast Recipes

Cuisine Sweet Breakfast Foods

Keyword healthy waffles vegan, high protein waffles recipe, protein powder waffle recipe, protein waffle recipe, protein waffles vegan, vegan protein waffle, vegan protein waffle recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings waffles

Calories 272kcal

Author Terrence Roche

Ingredients

1.5 cup whole wheat flour flour 195g;6.75oz
1/2 cup “old fashioned” oats
1/4 cup plant-based protein powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1.5 cup plant-based milk
1/4 cup JUST Egg
1 5.3-oz container vegan vanilla Greek yogurt (or 1/2 cup + 2 Tbsp)
1 tsp vanilla extract
2 Tbsp melted vegan butter

Instructions

Make the waffle batter: Add the flour, oats, protein powder, baking soda and powder, and salt to a large mixing bowl and whisk to combine. Create a small well in the middle. In a separate, smaller bowl, whisk the plant milk, Just Egg, vegan yogurt, and vanilla extract. Pour this mixture into the well in the dry mix. Add the melted vegan butter. Stir well to combine, but don’t overmix.
Make the waffles: Heat your waffle maker. Ladle the mixture, a little less than 1/4 cup at a time, onto the hot waffle maker. Cook for approximately 2-3 minutes. Most waffle-makers have a “done” light that lets you know when it’s done.
Serve/store: Serve hot with vegan butter and syrup. Store leftovers in an airtight container in the refrigerator for up to a week.
How to freeze: Alternatively, the pancakes can be kept frozen for up to a month. Allow pancakes to cool completely, then place in an airtight, freezer safe bag. I like to cut some parchment paper squares to place between each so they don’t freeze together.

Nutrition

The post Protein Waffles (Vegan) appeared first on Plant Power Couple.