The post Vegan JUST Scramble appeared first on Vegan Hostess.
]]>Are you a breakfast person? Growing up my typical breakfast was PopTarts, Eggos, or cereal. On the weekends my mom would make pancakes or French toast. Eggs were occasionally a central part of the meal, but I was never a huge fan. After going vegan, I quickly fell in love with tofu scrambles and other faux ‘egg’ meals. However, scrambled eggs and omelets were a rare treat on a vegan restaurant menu—not something I would make at home. Well that’s all changed now that JUST Egg launched.
JUST Egg scrambles and tastes like eggs. But it’s egg-free, non-GMO, cholesterol-free, dairy-free and still includes 5g of protein per serving. In my honest opinion, this is the best “fake” egg on the market. It’s so easy to cook and tastes great. One of the primary ingredients is mung beans, and I’m not surprised. A friend from many years ago used to make “omelet-like” mung bean pancakes for me on the weekend. I always loved them so I’m not surprised I really like this vegan egg alternative. Anyway, after going through two bottles over the course of a few weeks, I perfected my Vegan JUST Scramble recipe. The texture is perfectly soft, but also slightly crisp, with a low-key savory flavor ready for sautéed veggies and your favorite vegan cheese. Check out this quick and easy recipe below.
Cheers and happy eating!
Jocelyn
* Disclosure: This post contains affiliate links. That means I will be compensated if you make a purchase after clicking on my links. All opinions are my own.
Vegan JUST Scramble
Ingredients
- 1 tbsp olive oil extra virgin
- 1 bottle JUST Egg
- 1/4 cup green pepper diced
- 1/4 cup orange pepper diced
- 1/4 cup red onion diced
- salt to taste
- pepper to taste
- 1/2 cup cherry tomatos sliced in half
Instructions
- Heat the olive oil in a cast iron skillet over medium heat.
- Add the peppers and onions and saute for ~3 minutes, or until they feel slightly fork tender.
- Remove the veggies from the skillet and set aside.
- If the pan looks dry, add more olive oil.
- Shake the JUST Egg bottle well and pour evenly into the pan.
- Let the JUST Egg cook until bubbles form in the middle and the sides begin to pull away from the pan.
- Scramble the JUST Egg and lower the heat to Low-Medium.
- Continue to cook for 2-3 minutes until desired consistency.
- Add the veggies back in and mix to combine.
- Salt & Pepper to taste, and garnish with sliced cherry tomatoes.
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]]>The post Recipe: Vegan Breakfast Casserole appeared first on Vegan Hostess.
]]>Hello everyone,
Sometimes you just need an easy morning. But what if it’s a holiday, you have a family to feed or guests are on their way over. Well, I’ve got the answer—a make ahead vegan breakfast casserole. It’s like a deconstructed breakfast sandwich that you can make the night before. All you need to do in the morning is pop it in the oven, get ready for the day, and take it out an hour later. It’s so easy! Dare I say, fool proof! I stumbled on two different vegan strata recipes from Sweet Simple Vegan and Veganosity and decided to combine and tweak the recipes a bit to make something suited to my own taste. I suggest checking mine out as well as the two others to see which recipe might be right for you.
The following recipe creates a savory, comforting, meal sure to keep you full and fueled throughout the afternoon. Give it a try and let me know what you think!
Cheers!
Jocelyn
PS – Here are items I used for this recipe!
A deep baking dish like this one by Fiestaware:
Gimme Lean Vegan Ground Sausage from Lightlife:
Daiya Cheese Shreds (I used mozzerella)
Vegan Breakfast Casserole
Ingredients
Vegan Sausage and Peppers
- 1 tablespoon extra virgin olive oil
- 1 green bell pepper seeded and chopped
- 1 medium red onion chopped
- 14 oz. vegan ground sausage
- 2 garlic cloves minced
- 5 cups spinach leaves
- 1 tablespoon dijon mustard
Vegan Egg
- 1 1/2 cups chickpea flour
- 3 cups unsweetened almond milk
- 2 tablespoons flaxseed meal
- 4 tablespoons nutritional yeast
- 1 teaspoon salt
- 2 teaspoon turmeric
- 1/2 teaspoon pepper
- 1 pinch cayenne pepper
Other
- 1 package Daiya vegan mozzarella shreds or alternative
- 5 cups sourdough bread diced
Instructions
- Spray an extra large lasagna or other baking dish with non-stick oil, and chop the sour dough bread into cubes. Set aside.
- Heat the extra virgin olive oil over in a medium size pan over medium heat.
- Add the onions and peppers and sauté until the colors are vibrant (about 4 minutes).
- Next add the garlic and the vegan ground sausage. Sauté until cooked through.
- Remove from heat and mix in the mustard and spinach.
- In a medium bowl, whisk together all of the ingredients for the vegan egg until smooth.
- Layer the bread cubes, vegan sausage mixture, vegan egg and Daiya cheese into the baking dish. Cover with tin foil and chill in the refrigerator overnight.
- When ready, place the casserole in the oven at 350°F for 1 hour. (I wouldn't make this more than 1-2 days in advance).
- Enjoy!
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]]>The post Recipe & Review: Vegan Banana Ricotta Toast appeared first on Vegan Hostess.
]]>Hello everyone,
Avocado toast has become… Let’s just say “a thing.” Admittedly, I love a good avocado toast as much as the next millennial, but recently I had a craving for a sweet, slightly savory breakfast toast. I had just picked up some Kite Hill Ricotta so I thought—why not make a Vegan Banana Ricotta Toast?! I’m so glad I did. It was simple, ascetically pleasing, and delicious!
I love all things banana + peanut butter flavored, but I was never one for savory/ sweet breakfast combos. This recipe has swayed me. Kite Hill’s ricotta is slightly sweet and silky and can be used to replace traditional ricotta in any recipe. I’ve previously used this ‘ricotta’ for stuffed shells, and it works fantastic! Check out my tried and true recipe sure to please the dairy-free non-believers! (Plus, you can save $1.00 on the Kite Hill product of your choice!) Next on my list is to use this as a substitute for mascarpone!
What follows is my ‘all you need to know’ recipe for a delicious Vegan banana Ricotta Toast! I hope you enjoy it.
Cheers & happy eating!
Jocelyn
* Disclaimer: This post contains affiliate and referral links. I may earn a commission or bonus if you click through to make a purchase. Additionally, I received these products free for testing. All opinions are my own. I only work with companies and brands I personally support.
PS – You should also check out Kite Hill‘s non-dairy yogurt, too. It’s quickly becoming a favorite of mine. Kite Hill states that their almond milk yogurt is produced “exclusively with local, top quality almonds that provide a smooth and delicate mouthfeel and flavor.” It sure tastes like it.
I was never a big fan of yogurt growing up, but over the years I’ve tried a number of vegan yogurts. Most aren’t bad….I’m just not tempted to go back for seconds. This yogurt is different. It’s almost pudding-like, but healthier? Anyway, Kite Hill‘s yogurts are great for a quick lunch/ snack for work and they have so many flavor options! You can try plain, vanilla, peach, blueberry, strawberry, pineapple, key lime, caramel, or even, plain unsweetened
Vegan Banana Ricotta Toast
***Please feel free to share widely, just give me some credit or a link back
Prep Time: ~10 minutes; Cook Time: 0 minutes; Yield: To taste/ size! Servings are individual.
Ingredients
- PB2 (either original or chocolate)
- Banana
- Vegan chocolate bar or mini chips
- Your choice of bread (I used Ezekiel whole wheat bread)
- Kite Hill‘s Vegan Ricotta
Instructions
- Slice the banana into ¼ inch rounds.
- While heating a piece of toast:
- Make one servings of PB2.
- Finely shave chocolate to your liking.
- Fluff the ricotta with a fork.
- Make one servings of PB2.
- Spread the PB2 on the toast.
- Add a sprinkling layer of ricotta.
- Add some dollops of PB2.
- Add the banana rounds.
- Sprinkle with chocolate and add more ricotta for balance.
- Enjoy!
The post Recipe & Review: Vegan Banana Ricotta Toast appeared first on Vegan Hostess.
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