CHAPTER 2
Down-Home Breakfasts
Fluffy pancakes, hearty bowls, delectable doughnuts, and scrumptious scrambles—sweet and savory breakfasts to fuel you up for a hectic day.
Picture this: You wake up on the wrong side of the bed and find yourself wondering how those eight restful hours could have flown by so quickly. You pull yourself out of bed with only one thing on your mind: caffeine.
Hold that thought. Is that turbo-charged, ultra-grande, soy macchiato of yours really going to nourish you? Or are we going to find you face down on your keyboard two hours from now?
Let us help by offering this tidbit of advice: Hearty breakfasts make you full. Being full makes you focused. Being focused makes the day go by more quickly. And gets you back in that warm bed of yours in no time.
Don’t say we never gave you anything.
If you top this already crazy good brunch item with vegan whipped cream, you will get marriage proposals. (We apologize in advance if you aren’t actually looking to get hitched.) The rum syrup also makes more than enough for a few breakfasts (or as a topping for ice cream).
FOR THE RUM SYRUP:
1 cup (192 g) Sucanat
1/4 cup (60 ml) dark rum or nondairy milk
1/2 teaspoon rum extract if using nondairy milk
1/3 cup (80 ml) water
1/2 teaspoon ground cinnamon
FOR THE CANDIED MACADAMIA NUTS:
1/4 cup (48 g) Sucanat
2 tablespoons (30 ml) water
1 cup (132 g) macadamia nuts
Pinch of fine sea salt
FOR THE FRENCH TOAST:
1/2 cup (63 g) all-purpose flour
2 tablespoons (24 g) Sucanat
1/2 teaspoon ground cinnamon
Pinch of fine sea salt
1 cup (235 ml) coconut milk
1 recipe Juliette Brioche (page 184) or French bread, stale for best results, cut into eight 1-inch (2.5-cm) thick slices
Nondairy butter, for frying
FOR SERVING:
8 slices fresh pineapple
Nondairy whipped cream, for serving (optional)
To make the syrup: Combine all the ingredients in a saucepan. Bring to a boil, lower the heat, and cook until the Sucanat dissolves. Set aside. Let cool completely. (Extra may be stored in an airtight container in the refrigerator.)
To make the candied macadamia nuts: Place the Sucanat, water, nuts, and salt in a saucepan. Heat over medium-high, bring to a low boil, and cook for about 4 minutes. Stir constantly, lowering the heat to medium, until the nuts get some color to them. Remove from the heat. Set aside.
To make the French toast: In a shallow dish, combine the flour, Sucanat, cinnamon, and salt. Whisk in the milk until mostly smooth. Let stand for a few minutes.
Heat a pan over medium-high heat. Dip the bread, 1 slice at a time, into the batter. You just want a thin layer of batter on the bread.
Melt a pat of butter in the pan. Cook the toast until golden and crispy, about 2 minutes on each side. Repeat with the remaining slices.
Serve the French toast topped with the pineapple slices, a drizzle of rum syrup, and a sprinkle of candied nuts. If you have whipped cream . . . you know what to do.
YIELD: 4 servings, 1 cup (235 ml) rum syrup
These dippers are a fun way to serve breakfast, especially for kids. If you have a deep fryer, these will cook up in mere seconds.
If not, a frying pan filled with about 1/2 inch (1.3 cm) of oil will do the trick just fine.
INGREDIENTS:
Vegetable oil, for frying
1 cup (125 g) all-purpose flour
2 tablespoons (25 g) evaporated cane juice or granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup (235 ml) vanilla-flavored nondairy milk
1/2 teaspoon pure vanilla extract
1 loaf hearty artisan French bread, stale is best
Powdered sugar, for serving
Warm maple syrup, for serving
Preheat the oil to 350°F (180°C).
In a shallow dish, combine the flour, sugar, cinnamon, salt, baking powder, and baking soda. Add the milk and vanilla and stir to combine until there are virtually no lumps.
Cut the bread into strips about 4 to 6 inches (10 to 15 cm) long and 1 inch (2.5 cm) thick and wide. Dip each strip of bread into the batter and place in the hot oil using tongs. If using a deep fryer, it should take only 5 to 10 seconds to get nice and golden and crispy. If using a frying pan, place on one side for 5 to 10 seconds, then flip and repeat until both sides are golden and crispy.
Transfer to a plate lined with paper towels to absorb the excess oil. Sprinkle with the powdered sugar and serve with the warm maple syrup for dipping.
YIELD: 12 to 16 dipsticks
We call for Cap’n Crunch cereal in this recipe, but you can swap in an alternative if you prefer. Although Cap’n Crunch does appear to be vegan, it does contain an insane amount of weird things in the ingredients, so try using an all-natural variety, such as Gorilla Munch, if you like.
INGREDIENTS:
2 cups (72 g) sweet corn cereal, such as Cap’n Crunch, crushed into a powder
1/2 cup (62 g) all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup (235 ml) vanilla-flavored nondairy milk
3 tablespoons (42 g) nondairy butter, for frying
6 slices stale French bread, about 1/2 inch (1.25 cm) thick
Maple syrup, for serving
Combine the crushed cereal, flour, baking soda, and baking powder in a shallow dish. Stir in the milk to make a thick batter.
Preheat a frying pan over high heat. Melt 1 tablespoon (14 g) of the butter for every 2 slices of French toast.
Dip each piece of bread into the batter. The batter is thick, so you may need to smear it on the bread with your fingers. Panfry for about 2 minutes per side, or until golden and crispy. Serve hot with pure maple syrup.
YIELD: 6 slices
Ooh, yummy! Chocolate pancakes with a grown-up flair!
INGREDIENTS:
2 cups (250 g) all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup (50 g) evaporated cane juice or granulated sugar
1/4 cup (20 g) unsweetened cocoa powder
1 tablespoon (7 g) instant espresso powder
2/3 cup (160 ml) vanilla-flavored or plain soymilk
2 tablespoons (30 ml) freshly squeezed lemon juice
1/3 cup (80 ml) coffee liqueur, such as Kahlúa
1/4 cup (60 g) vegetable oil
1 teaspoon pure vanilla extract
Nondairy butter, maple syrup, or Chocolate Syrup (page 227), for serving
In a medium-size mixing bowl, sift together the flour, salt, baking powder, baking soda, sugar, cocoa powder, and espresso powder. In a separate small bowl, combine the soymilk and lemon juice. It will curdle and become like buttermilk. Add the liqueur, oil, and vanilla and stir to combine. Stir the wet ingredients into the dry and mix until there are virtually no lumps. (For the teetotalers and kiddies out there, replace the Kahlúa with strong brewed coffee. Add 1/4 cup (50 g) evaporated cane juice or granulated sugar to make up for the lost sweetness.)
Preheat a nonstick skillet over high heat. Drop about 1/2 cup (150 g) of batter per pancake onto the pan. This batter is a bit thicker than most pancake batters, so it will need a little coaxing to spread on the pan. When the batter begins to bubble, flip and cook on the other side until golden brown. Serve immediately with whatever you fancy.
YIELD: Six 6-inch (15-cm) pancakes
Peanut butter + jelly, ice cream + cake, salty + sweet . . . these combinations just belong together, and we wouldn’t have it any other way. Put these oats to good use by incorporating them into pancakes or waffles (page 26), cookies (page 248), or simply eat them by the fistful.
INGREDIENTS:
2 cups (160 g) old-fashioned oats
4 ounces (113 g) crushed pretzels
1/4 cup (36 g) light brown sugar, not packed
2 tablespoons (30 ml) pure maple syrup
2 teaspoons (4.6 g) ground cinnamon
2 tablespoons (30 ml) peanut oil
2 tablespoons (30 ml) water
Preheat the oven to 325°F (170°C, or gas mark 3).
Place all the ingredients in a large bowl and stir to combine. Spread evenly on a large rimmed baking sheet.
Bake for 8 minutes, stirring well. Bake for another 8 minutes, or until golden brown. Let cool on the baking sheet. Store in an airtight container for up to 2 weeks.
YIELD: 4 cups (400 g)
Although we are big fans of typical pancakes and waffles, we wanted to make things even easier on you by creating a delicious batter you can prepare the night before and enjoy first thing in the morning. Weekend breakfasts don’t get much easier than this!
INGREDIENTS:
1 cup (235 ml) light coconut milk, at room temperature, plus more for final batter
1/4 cup (50 g) evaporated cane juice or granulated sugar
1 teaspoon active dry yeast
1 teaspoon pure vanilla extract
1 cup (120 g) whole wheat pastry or all-purpose flour
1 cup (100 g) Salty Sweet Oats (page 24), plus extra for sprinkling
1 teaspoon baking powder
1/2 teaspoon fine sea salt
Nonstick cooking spray, if making waffles
Vegetable oil, if making pancakes
Compote (page 229) or Marinated Strawberries (page 234), for serving
Nondairy whipped cream, for serving
Combine the 1 cup (235 ml) milk, sugar, and yeast. Let stand for 5 minutes until bubbles and foam form. Using a fork, stir in the vanilla, flour, 1 cup (100 g) oats, baking powder, and salt until combined. Cover with plastic wrap and place in the refrigerator overnight.
The next morning, remove from the refrigerator, stir the thick batter with a fork, cover again, and leave on the counter for 1 hour to bring back to room temperature.
To make waffles: Adjust the batter thinness if needed by adding extra milk so that the batter is just pourable. Following the manufacturer’s instructions, coat the waffle iron with cooking spray in between each waffle, when the machine has been sufficiently preheated. Add about 3/4 cup (170 g) batter per waffle in a Belgian-style waffle iron, 1/2 cup (113 g) per standard waffle iron. For extra crispness, toast the waffles before enjoying.
To make pancakes: Adjust the batter thinness if needed by adding extra milk so that the batter is just pourable. Heat a nonstick pan over medium-low heat and coat with 1 teaspoon oil. Add about 1/3 cup (76 g) batter, and cook pancakes for 6 minutes on each side, or until golden brown and fully cooked. Add extra oil as needed while cooking.
Serve with compote or Marinated Strawberries and nondairy whipped cream. Sprinkle extra oats on top.
YIELD: 6 to 8 medium pancakes, or 3 Belgian or 6 standard waffles
When Joni and Celine embarked on a road trip to Portland, Oregon, Joni was on a quest to find some fluffy, delicious diner-style vegan blueberry pancakes. After being disappointed time and time again, she decided to take things into her own hands; this recipe will cook up fluffier and tastier than any pancake you’ve ever tried!
INGREDIENTS:
2 cups (250 g) all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons (25 g) evaporated cane juice or granulated sugar
1 1/2 cups (355 ml) soymilk
3 tablespoons (45 ml) freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1 tablespoon (8 g) Ener-G egg replacer powder
1/4 cup (60 ml) warm water
3 tablespoons (42 g) nondairy butter, melted, optional
1 cup (145 g) fresh or thawed frozen blueberries
Nondairy butter and maple syrup, for serving
In a medium-size mixing bowl, combine the flour, salt, baking powder, baking soda, and sugar. In a small bowl, combine the soymilk, lemon juice, and vanilla. It will curdle and become like buttermilk. In another small bowl, whisk together the egg replacer and warm water until foamy. Add to the buttermilk mixture. Add the wet ingredients to the dry and mix until the batter just comes together. Mix in the melted butter.
Heat a large nonstick skillet over medium-high heat. (If not using a nonstick skillet, melt a little bit of nondairy butter in the pan to prevent sticking.) Ladle about 1/2 cup (140 g) of batter into the pan for each pancake. Sprinkle a handful of blueberries on each pancake. When the batter begins to bubble, flip and cook on the other side until golden brown.
Serve immediately with butter and maple syrup.
YIELD: Six 6-inch (15-cm) pancakes
We love to turn regular breakfast items into acceptable morning versions of our favorite decadent desserts, and it was high time banana split made our list.
INGREDIENTS:
1/2 cup (96 g) Sucanat
2 ripe bananas
2 cups (470 ml) nondairy milk
1/4 cup (60 ml) vegetable oil
2 teaspoons (10 ml) pure vanilla extract
1 teaspoon ground cinnamon
1 1/2 cups (120 g) old-fashioned oats 1 1/2 cups (180 g) all-purpose flour, divided
1 tablespoon (12 g) baking powder
1/4 teaspoon fine sea salt
2 tablespoons (16 g) cornstarch
1/2 cup (80 g) dried cherries
Combine the Sucanat, bananas, milk, oil, vanilla, cinnamon, oats, 1/2 cup (60 g) of the flour, baking powder, and salt in a large bowl. Use an immersion blender and blend until smooth. Stir in the cornstarch and cherries, along with the remaining 1 cup (120 g) flour. Let stand for 15 minutes.
Following the manufacturer’s instructions, coat the waffle iron with cooking spray in between each waffle, when the machine has been sufficiently preheated. Pour about 3/4 cup (180 ml) batter for Belgian waffles, about 1/2 cup (120 ml) for standard, adjusting to fit your waffle iron. For ultimate crispness, toast the waffles before enjoying them.
YIELD: 6 Belgian waffles or 10 to 12 standard waffles
These are the kind of breakfast potatoes that you can order at any ole greasy spoon. Lucky for us, we can make them at home! It’s up to you whether or not to leave the skins on the taters.
INGREDIENTS:
6 medium-size russet potatoes, diced (8 1/2 cups, or 1275 g)
3 tablespoons (42 g) nondairy butter
1 medium-size yellow or white onion, diced
1 green bell pepper, cored, seeded, and finely diced
1 red bell pepper, cored, seeded, and finely diced
1 clove garlic, minced
1 jar (4 ounces, or 112 g) diced pimientos, drained
Vegetable oil, for frying
Salt and pepper, to taste
Soak the potatoes in cold water to prevent discoloration while the other ingredients are being prepped, and then drain and pat dry thoroughly.
Melt the butter in a frying pan over medium heat. Add the onion, peppers, garlic, and pimientos. Sauté until tender and fragrant, 5 to 7 minutes. Remove from the heat and set aside.
In a large cast-iron skillet or frying pan, pour the oil to a depth of 1/4 inch (6 mm). Heat over medium-high heat. Add the potatoes and cook until golden brown and fork-tender. Carefully drain the excess oil.
Add the pepper and onion mix, season with salt and pepper, and toss, continuing to cook until completely heated through, 3 to 5 minutes.
YIELD: 6 to 8 servings
Joni’s Gramma Jo makes these potatoes every time the family gets together for a holiday breakfast or brunch. It makes a lot, so if you’re looking for a handy way to use up the leftovers, try making a breakfast wrap. Add a pile of potatoes into the center of a soft flour tortilla, top with a little hot sauce and a few avocado slices, roll it all up and you have yourself a handy on-the-go breakfast!
INGREDIENTS:
1 large bag (32 ounces, or 900 g) tater tots, thawed
1/2 cup (50 g) finely chopped scallion
8 ounces (227 g) nondairy sour cream, store-bought or homemade (page 211)
2 cups (470 ml) Creamy Mushroom Soup (page 71) or store-bought vegan mushroom soup
1 cup (112 g) shredded nondairy cheese, such as Daiya
1/2 cup (112 g) nondairy butter, melted
4 cups (112 g) cornflake cereal, crushed
Preheat the oven to 350°F (180°C, or gas mark 4).
Cut each tater tot in half (this is optional, but makes it better for sure!) and add to a large bowl. Add the scallion, sour cream, soup, cheese, and melted butter and mix well, using your hands. Spread evenly in a 9 × 13 × 2-inch (22.5 × 32.5 × 5-cm) baking dish.
Top with the cornflakes and bake, uncovered, for 30 minutes. The cornflakes won’t really brown, so just know that it needs to be hot all the way through. Allow to cool for about 10 minutes before cutting into squares and serving.
YIELD: 12 servings
Scrambled tofu, potatoes, and avocado wrapped together in a tortilla? The day ahead magically appears a tad less stressful all of a sudden.
INGREDIENTS:
2 tablespoons (30 ml) peanut oil
2 tablespoons (20 g) chopped shallot
1 cup (150 g) diced red potatoes
1 pound (454 g) extra-firm tofu, drained, pressed, and crumbled
1 tablespoon (17 g) brown sauce, such as HP, or 1 teaspoon vegan Worcestershire sauce
15 ounces (425 g) fire-roasted or regular diced tomatoes, with liquid
3 tablespoons (48 g) natural peanut butter
2 cloves garlic, minced
1 tablespoon (15 ml) soy sauce
1 teaspoon ground ginger
4 burrito-size flour tortillas
1 medium-size avocado, halved, pitted, peeled, and cut into 8 slices
In a large skillet, combine the oil, shallot, and potatoes. Cook over medium-high heat for 10 minutes, or until the potatoes start to brown, stirring often. Add the tofu and fry until golden brown, about 10 minutes longer, stirring often.
In the meantime, in a medium-size bowl, combine the brown sauce, tomatoes, peanut butter, garlic, soy sauce, and ginger. Stir the mixture into the potatoes and tofu, and cook for 4 minutes longer, until the sauce reduces down a bit.
Divide the preparation among 4 tortillas, and top with 2 avocado slices each. Wrap up the tortillas tightly, and serve.
YIELD: 4 burritos
Turn this into a complete and nutritious meal by serving alongside a freshly made and in-season fruit salad (technically not veggies, we know, but “Eat Your Produce” sounded too silly). Our favorite combo is strawberry halves and fresh pineapple chunks.
The coating on this chicken-fried steak is both sweet and savory, crispy and crunchy, making it perfect breakfast fare. Serve it smothered in White Sausage Gravy (page 33).
FOR THE CUTLETS:
2 cups (288 g) vital wheat gluten flour
1 cup (120 g) whole wheat pastry flour
1 tablespoon (7 g) garlic powder
2 tablespoons (14 g) onion powder
1/2 teaspoon freshly ground black pepper
1/4 cup (30 g) nutritional yeast
1 cup (235 ml) vegetable broth
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) steak sauce
2 tablespoons (30 ml) oil
1 tablespoon (15 ml) liquid smoke
FOR THE BOILING BROTH:
6 cups (1.41 l) vegetable broth
1/2 cup (120 ml) soy sauce
3 cloves garlic, cut in half
1 bay leaf
FOR THE CRISPY COATING:
1 cup (235 ml) plain soymilk
2 tablespoons (30 ml) freshly squeezed lemon juice
1 cup (36 g) sweet corn cereal, such as Cap’n Crunch, crushed into a powder
1 cup (125 g) all-purpose flour
1/4 teaspoon paprika
1/2 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon onion powder
1/2 teaspoon dried mustard
Oil, for frying
To make the cutlets: Combine the wheat gluten, whole wheat pastry flour, garlic powder, onion powder, black pepper, and nutritional yeast in a large mixing bowl.
Combine the vegetable broth, soy sauce, steak sauce, oil, and liquid smoke in a separate bowl. Add the wet ingredients to the dry and knead for about 10 minutes. You can do this right in the bowl. Let rest for about 20 minutes to allow the gluten to develop.
Divide the dough into 7 equal pieces. Form each piece into an oblong patty about 1/2 inch (1.3 cm) thick.
To make the broth: Add all of the broth ingredients to a large pot. Bring to a boil. Reduce to a simmer.
Carefully place each patty into the simmering broth, cover, and simmer for 30 minutes. Return occasionally to gently stir and prevent the steaks from sticking to the bottom and each other.
Remove the steaks from the broth and set aside. Reserve 1 steak (unfried) to be used in the gravy.
To make the crispy coating: In a shallow dish mix together the soymilk and lemon juice; it will curdle and become like buttermilk. In a separate shallow dish, mix together the crushed cereal, flour, and spices.
Pour the oil to a depth of about 1/2 inch (1.3 cm) into a deep fryer or a frying pan and heat to 350°F (180°C).
Take 1 steak and dip into the buttermilk mixture to coat, then dredge in the cereal mixture for a nice thick coating. Carefully place in the oil and fry until golden brown and crispy.
Remove from the oil and place on a paper towel—lined plate to absorb the excess oil. Repeat to fry the remaining 5 steaks.
YIELD: 6 steaks
When we went vegan, we thought rich, peppery, thick breakfast gravy was a thing of the past. The addition of nondairy sour cream, either store-bought or homemade (page 211), takes this from good to GRAVY.
INGREDIENTS:
2 tablespoons (28 g) nondairy butter
1/4 cup (31 g) all-purpose flour
2 cups (470 ml) vegetable broth
1/4 cup (60 g) nondairy sour cream, store-bought or homemade (page 211)
1/2 teaspoon freshly ground black pepper
1 piece Breakfast Chicken-Fried Steak (page 32), cut into tiny chunks
Melt the butter in a saucepot over medium-high heat.
Add the flour and stir to make a light golden roux (or until the raw flour smell is gone). Slowly stir in the vegetable broth and continue to whisk until there are no lumps and the mixture is thick like gravy, 2 to 3 minutes.
Remove from the heat. Stir in the sour cream, pepper, and steak pieces. Stir until thick, creamy, and smooth.
YIELD: 2 1/2 cups (590 ml)
We all long for vacation time we never seem to get. Might as well escape whichever way we can, like with these stick-to-your-ribs open-faced breakfast sandwiches.
2 tablespoons (30 ml) peanut oil
14 ounces (397 g) extra-firm tofu, drained, pressed, and crumbled
2 tablespoons (20 g) chopped shallot
2 cloves garlic, minced
1/2 teaspoon fine sea salt
1 teaspoon paprika
2 teaspoons (4 g) curry powder
1 teaspoon turmeric
1 tablespoon (8 g) nutritional yeast
8 slices store-bought vegan Canadian bacon or Tempeh Bacon (page 84)
2 tablespoons (28 g) nondairy butter
8 slices fresh pineapple
4 Avocado Rolls (page 194) or store-bought bread rolls
1/2 cup (120 ml) Creamy Cheesy Sauce (page 212), made using
2 tablespoons (16 g) cornstarch
1/4 cup (15 g) chopped fresh parsley
Heat the oil in a large skillet over medium heat. Add the tofu, shallot, garlic, and seasonings and cook for 10 minutes, until the tofu turns browns, stirring often. Set aside.
Cook the bacon in a large skillet over medium heat until brown, about 5 minutes. Set aside.
Melt the butter in a large skillet over medium heat. Add the pineapple slices and sauté until heated through, about 6 minutes. Alternatively, use a grill pan to get those visually pleasing grill marks. Set aside.
Toast the rolls. Spread 1 tablespoon (15 ml) sauce on each side of the rolls. Top with 1 slice of bacon. Divide the scrambled tofu among the rolls. Top with 1 slice of pineapple. Sprinkle the parsley on top, and serve immediately.
YIELD: 4 servings
All your breakfast favorites together in one hearty bowlful: scrambled eggs, potatoes, bacon, and cheesy gravy, oh my!
FOR THE CHEESY GRAVY:
1 cup (235 ml) vegetable broth
2 tablespoons (28 g) nondairy butter
1/4 cup (30 g) nutritional yeast
1/4 cup (56 g) finely ground raw cashews
1/2 cup (120 g) nondairy sour cream, store-bought or homemade (page 211)
Salt and pepper, to taste
FOR THE SCRAMBLED EGGS:
10 ounces (280 g) extra-firm tofu, drained and pressed
2 tablespoons (15 g) nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon turmeric
1/4 teaspoon black salt Sea salt and pepper, to taste
2 tablespoons (30 ml) mild-flavored vegetable oil, for frying
30 tater tots, prepared according to package directions
1/4 cup (20 g) imitation bacon bits, store-bought or homemade (page 216), or crumbled pieces Hickory-Smoked Breakfast Strips (page 38)
Diced scallion, for serving (optional)
To make the gravy: To a frying pan, add the vegetable broth and butter, and bring to a boil over medium-high heat. Lower the heat and stir in the nutritional yeast, cashews, and sour cream. Stir until thickened. Season with salt and pepper. Keep warm until ready to serve.
To make the eggs: In a medium-size bowl, crumble the tofu and add the all of the seasonings. Stir together until well incorporated.
Heat the oil in a frying pan over medium-high heat. Add the tofu mixture and cook for about 5 minutes, tossing continuously, until heated through. Divide between 2 bowls and add 15 tater tots to each bowl.
Pour the gravy over the tofu scramble and potatoes, top with the bacon bits and a sprinkling of scallions, and serve.
YIELD: 2 hearty bowls
Make this sandwich the next time you’re craving one of those Mc-things. And if you want it combo style, serve it up with some Breakfast Potatoes O’Brien (page 30). Note that the spread tastes great on all kinds of sandwiches, from Tofurkey and veggie burgers, to tempeh tuna and BLTs.
We use black salt (which is actually pink!) in this recipe to really get that egg-y flavor in the tofu. It can be found in gourmet and specialty shops, and sometimes Indian grocery shops too (where it may be packaged as rock salt).
FOR THE SPREAD:
1/3 cup (80 g) nondairy cream cheese
1/3 cup (75 g) vegan mayonnaise, store-bought or homemade (page 211)
1/4 teaspoon liquid smoke
2 tablespoons (13 g) finely chopped scallion or chives
1 tablespoon (3 g) fresh dill or 1 teaspoon dried Salt and pepper, to taste
FOR THE SANDWICH:
1/4 cup (60 ml) vegetable oil
1/2 teaspoon turmeric 1 teaspoon black salt
1 tablespoon (8 g) nutritional yeast
1 teaspoon Dijon mustard
Sea salt and pepper, to taste
4 slices drained and pressed super-firm tofu about
3 inches (8 cm) square by 1 inch (2.5 cm) thick
1/4 cup (20 g) imitation bacon bits, store-bought or homemade (page 216), or crumbled pieces Hickory-Smoked Breakfast Strips (page 38)
4 bagels, English muffins, or rolls, sliced in half, or 8 slices bread, toasted
To make the spread: Mix all the ingredients together in a small bowl and refrigerate until ready to use.
To make the sandwiches: Mix together the oil, turmeric, black salt, nutritional yeast, mustard, sea salt, and pepper in a shallow dish and set aside.
Make a pocket in each of the tofu slices by inserting a sharp knife into one edge and cutting almost all the way through, leaving it sealed on three sides. Fill each pocket with 1 tablespoon (5 g) bacon bits.
Preheat a nonstick or cast-iron skillet over high heat.
Dip each piece of tofu into the oil and spice mixture to coat on all sides and transfer to the frying pan. Fry until heated through and a slight crust forms.
While the tofu is frying, smear a good amount of spread on both sides of the toasted bread. Place a tofu pocket on each sandwich and serve.
YIELD: 4 sandwiches
These strips are a fun way to add some smoky protein to your breakfast. They also work well in sandwiches, and pretty much anywhere else a bacon strip would be called for.
INGREDIENTS:
1 cup (96 g) TVP granules
1 cup (235 ml) vegetable broth or water
3 tablespoons (45 ml) hickory-flavored liquid smoke
1/2 cup (72 g) vital wheat gluten flour
2 tablespoons (16 g) tapioca starch or arrowroot powder
1/2 teaspoon paprika
1 1/2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup (120 ml) additional water
1/4 cup (60 ml) canola or other mild-flavored oil, plus more for frying
2 tablespoons (30 ml) pure maple syrup
1 tablespoon (15 ml) sesame oil
Reconstitute the TVP one of two ways: 1) Combine with the broth and liquid smoke, cover tightly with plastic wrap, and microwave on High for 5 minutes. Or 2) Combine the liquid smoke with the TVP, bring the broth to a boil, pour over the TVP, stir, cover, and let sit for 10 minutes.
Add the reconstituted TVP, along with the wheat gluten, starch, paprika, salt, pepper, water, 1/4 cup (60 ml) canola oil, maple syrup, and sesame oil to a food processor and process until a smooth dough forms with no TVP lumps. If the dough is too wet, add a bit more flour. The dough should be a soft, uniform ball. Let the dough rest for 20 minutes to allow the gluten to develop.
On a smooth, nonstick surface (such as a flexible cutting board or Silpat) break off a handful of dough and roll as thin as possible, trying to get it to at least 1/16 inch (1.5 mm). (Use another flexible cutting board or Silpat on top, to prevent the rolling pin from sticking, if you have an extra. A pasta roller would work nicely here, too.)
Pour a thin layer of canola oil into a frying pan and heat over high heat. While the oil is heating, cut the dough into strips about 1 inch (2.5 cm) wide and about 6 inches (15 cm) long. (Cut wavy lines so that it more mimics the look of bacon rather than cutting straight, rectangular strips.)
Place the strips in the hot oil and fry for about 15 to 20 seconds, until crispy and almost blackened. Flip and repeat on the other side. Transfer to a plate lined with paper towels to absorb the excess oil.
Repeat until all the strips are fried. Serve as you would any bacon strip. (These freeze nicely. Store them in layers separated by waxed paper or parchment in an airtight container for up to 1 month.)
YIELD: 1 pound (454 g)
You can make this quiche with or without a crust. (If you opt for a crust, go with the Basic Pie Crust [page 234] for flaky goodness, or opt for a store-bought one to make the task even easier.) You can use a 10-inch (25-cm) cast-iron skillet instead of a pie pan as well. Really, you can make whatever changes you like, as long as you keep your final step the same: devour!
INGREDIENTS:
1 pie crust, store-bought or homemade (page 234), prebaked
14 ounces (397 g) silken tofu, drained but not pressed
1/4 cup (30 g) nutritional yeast
1/4 cup (30 g) chickpea flour
1/4 cup (32 g) cornstarch
1/4 cup (60 ml) olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon turmeric
1 tablespoon (15 g) Dijon mustard
1/4 teaspoon black salt
1/2 teaspoon cumin
1/4 teaspoon paprika
1/2 teaspoon liquid smoke
1 cup (160 g) diced red or white onion
1 1/4 cups (140 g) shredded vegan cheese, such as Daiya, divided
10 slices Hickory-Smoked Breakfast Strips (page 38), or store-bought imitation bacon, crumbled
Preheat the oven to 350°F (180°C, or gas mark 4). Coat a 9-inch (23-cm) pie pan with cooking spray and line with the pie crust. If using a homemade crust, be sure to prebake it at 350°F (180°C, or gas mark 4) for about 16 minutes. Wrap the crust edges in foil to avoid overbaking.
In a blender, combine the tofu, nutritional yeast, chickpea flour, cornstarch, olive oil, onion powder, garlic powder, turmeric, mustard, black salt, cumin, paprika, and liquid smoke. Purée until smooth.
Transfer the mixture to a mixing bowl and stir in the onion, 1 cup (112 g) of the cheese, and bacon. Pour the mixture evenly into the pie crust. Bake, uncovered, for 45 minutes.
Carefully remove the pan from the oven, sprinkle with the remaining 1/4 cup (28 g) cheese, and bake for 20 minutes longer, or until the top is golden brown and crispy and the center is firm.
Let cool for at least 10 minutes before slicing and serving.
YIELD: 8 servings
This spicy breakfast will definitely fill you up until lunchtime, if not dinner!
FOR THE RANCHERO SAUCE:
2 tablespoons (30 g) vegetable oil
4 cloves garlic, minced
1 medium-size yellow onion, diced
1 can (15 ounces, or 425 g) diced tomatoes, with juice
1 can (15 ounces, or 425 g) black beans, rinsed and drained
4 to 6 slices jarred jalapeños, or to taste, diced
1 chipotle pepper in adobo, or to taste, diced
1 tablespoon (15 g) adobo sauce from can, or to taste
Salt and pepper, to taste
FOR THE TOFUEVOS:
20 ounces (560 g) super-firm tofu, drained and pressed
1/4 cup (30 g) nutritional yeast
1 tablespoon (8 g) garlic powder
1 tablespoon (8 g) onion powder
1 teaspoon black salt
1/2 teaspoon turmeric
1/4 teaspoon black pepper 2 tablespoons (30 g) vegetable oil
4 teaspoons (4.5 g) nondairy butter
4 corn or flour tortillas
Nondairy sour cream, store-bought or homemade (page 211); avocado, pitted and sliced; and chopped scallion, for serving
To make the ranchero sauce: Heat the oil in a mediumsize pot over medium heat. Add the garlic and onion and sauté until translucent and fragrant, 3 to 5 minutes.
Add the tomatoes, beans, jalapeños, chipotle, and adobo. Stir to mix. Cover, and simmer for 15 minutes.
Remove from the heat and using an immersion blender, pulse the mixture several times until pasty, but still chunky—like really chunky refried beans. Season with salt and pepper. Set aside, but keep warm.
To make the tofuevos: Crumble the tofu and combine with the nutritional yeast, garlic powder, onion powder, salt, turmeric, and pepper in a bowl. Use your hands to make sure everything gets mashed together.
Heat the oil in a pan over medium-high heat. Add the tofu mixture and panfry until heated through and just beginning to brown. Transfer back to the bowl and keep warm while you heat the tortillas.
Using the same pan, melt 1 teaspoon of butter over medium heat. Lightly panfry a tortilla on both sides until warm and soft. Transfer to a plate and cover lightly with a kitchen towel to keep warm. Repeat with the remaining 3 tortillas.
On each plate, divide the Tofuevos evenly on top of each tortilla, then pour the ranchero sauce on top of the tofuevos. Top with the sour cream, avocado, and scallion, and serve.
YIELD: 4 servings
A baked omelet that feeds eight! Don’t skimp and skip the crispy onions, because they really make this dish. A 10-inch (25-cm) cast-iron skillet works wonders in this recipe; if you don’t have one, go ahead and use a standard pie dish instead. Serve garnished with nondairy sour cream and fresh avocado slices.
INGREDIENTS:
14 ounces (392 g) extra-firm tofu, drained and pressed
6 ounces (168 g) TVP Chorizo (page 216) or store-bought soy chorizo
1/2 cup (80 g) finely diced yellow or white onion
1/2 cup (60 g) masa harina flour
1/4 cup (32 g) cornstarch or arrowroot powder
1/4 cup (30 g) nutritional yeast
1 teaspoon dried cilantro
1/2 teaspoon black salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 cup plus 1 tablespoon (75 ml) vegetable oil, divided
1/4 cup (60 ml) water
1/2 cup (56 g) shredded nondairy cheese, such as Daiya, divided
1 cup (96 g) crispy French fried onions
Freshly ground pepper, to taste
Nondairy sour cream, store-bought or homemade (page 211), and sliced avocado, for garnish
Preheat the oven to 350°F (180°C, or gas mark 4).
In a large mixing bowl, combine the tofu, chorizo, onion, flour, cornstarch, nutritional yeast, spices, 1/4 cup (60 ml) of the oil, water, and 1/4 cup (28 g) of the cheese, using your hands to get everything uniformly combined and incorporated. The mixture will be like a wet sticky dough, but it shouldn’t be runny.
Coat a pan with the remaining 1 tablespoon (15 ml) oil, and spread the mixture evenly in the pan.
Sprinkle the crispy onions evenly over the top. Sprinkle the remaining 1/4 cup (28 g) cheese on top of the onions, and season with pepper to taste.
Cover with foil and bake for 45 minutes. Uncover and bake for 20 minutes longer.
Remove from the oven and allow to sit for 10 minutes before slicing. Top with sour cream and avocado upon serving.
YIELD: 8 servings
If you were looking for a way to have your first meal of the day be not only nutritious and filling, but deliciously dessertlike and creative too, you can pat yourself on the back for coming across this baked oatmeal recipe. Just be sure to use the hand that doesn’t hold the fork when you do.
INGREDIENTS:
2 1/2 cups (200 g) old-fashioned oats
3 tablespoons (36 g) evaporated cane juice or granulated sugar
3 tablespoons (45 ml) pure maple syrup
Juice and zest of 1 large lemon
14 ounces (414 ml) coconut milk
Pinch of salt
1 teaspoon pure vanilla extract
1/2 cup (120 g) plain or vanilla-flavored coconut yogurt
1 cup (187 g) fresh or frozen raspberries
1/4 to 1/3 cup (55 to 73 g) packed light brown sugar
Combine the oats, sugar, maple syrup, lemon juice and zest, coconut milk, salt, vanilla, and yogurt in a large bowl; you can either let the mixture stand overnight in the refrigerator, covered, to soften the oats or bake it immediately. If choosing the overnight option, stir in the berries just before baking. If baking immediately, stir in the berries now.
Preheat the oven to 350°F (180°C, or gas mark 4). Lightly coat a 9 × 13-inch (23 × 33-cm) pan with nondairy butter. Scrape the mixture into the pan.
Bake for 40 minutes, or until firm and golden brown. Sprinkle the top evenly with the brown sugar to taste. Return the pan to the oven and bake a few minutes longer, until the sugar melts.
Use a kitchen torch or the broiler, and torch/broil until the sugar caramelizes; this should take 2 minutes in the broiler, but keep a careful close eye to make sure it doesn’t burn!
YIELD: 6 servings
Still eating your cereal with milk? Bor-ing! Here’s a more exciting, over-the-top way to enjoy your morning dose of crunchy goodness.
INGREDIENTS:
2 cups (250 g) all-purpose or whole wheat pastry flour
4 1/2 cups (225 g) vegan shredded wheat cereal, such as Kashi’s Cinnamon Harvest, mostly crushed
1 teaspoon baking powder
1/2 teaspoon fine sea salt
2 teaspoons (4.6 g) ground cinnamon
1/3 cup (80 ml) peanut oil
1/2 cup (128 g) natural crunchy peanut butter
1/4 cup (48 g) Sucanat
1/2 cup (96 g) raw sugar
1/4 cup (60 ml) pure maple syrup
1/2 cup (80 g) raisins or other dried fruit
1/3 to 1/2 cup (80 to 120 ml) nondairy milk
2 teaspoons (10 ml) pure vanilla extract
1/2 teaspoon maple extract
Preheat the oven to 350°F (180°C, or gas mark 4). Line 2 baking sheets with parchment paper or silicone baking mats.
Combine the flour, shredded wheat, baking powder, salt, and cinnamon in a large bowl.
In a medium-size bowl, stir together the oil, peanut butter, Sucanat, raw sugar, maple syrup, raisins, 1/3 cup (80 ml) of the milk, and extracts.
Combine with the dry ingredients, adding the remaining 2 1/2 tablespoons (40 ml) milk if the mixture is too dry; you want it to hold together when pinched.
Divide the dough into 10 equal portions of 1/3 cup (120 g) per cookie. Place on the prepared baking sheets and flatten the dough, because the cookies won’t spread while baking.
Bake for 16 to 18 minutes, or until golden brown at the edges and firm. Let cool on the baking sheet for a few minutes before carefully transferring to a wire rack to cool completely.
YIELD: 10 large breakfast cookies
Like most vegans, you know that your local coffee shop has plenty of baked goods, but not a one that a vegan can enjoy. These scones cook up nice and big, just like the ones you’d find at a coffee shop— minus the animal ingredients, of course. The lemon glaze is optional, but it whips up in seconds flat, and adds a bit more of sweet lemony goodness to an otherwise subtly lemony and subtly sweet treat.
FOR THE SCONES:
4 cups (500 g) all-purpose flour
1/3 cup (67 g) evaporated cane juice or granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon (9 g) poppy seeds
2/3 cup (160 ml) soymilk 2 teaspoons (4 g) lemon zest
1/3 cup (80 ml) freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
1/4 cup (60 g) nondairy lemon-flavored or plain yogurt
1/2 cup (112 g) cold nondairy butter, cut into small chunks
FOR THE GLAZE:
1/2 cup (60 g) powdered sugar, sifted
1 tablespoon (15 ml) freshly squeezed lemon juice
1/2 teaspoon packed lemon zest
Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat a 9-inch (23-cm) pie pan or dish with cooking spray.
To make the scones: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
In a separate small bowl, combine the soymilk, lemon zest, lemon juice, vanilla and lemon extracts, and yogurt. Set aside.
Cut the butter into the flour mixture using an electric mixer on low speed until the mixture is coarse and crumbly. Slowly add the milk mixture, blending until just combined.
Turn the dough out onto a floured surface and gently knead until a soft dough ball forms. Take care not to overwork the dough; you actually want small pieces of butter to be visible (that’s what makes them tender and flaky). Press the dough evenly into the pie pan. Using a sharp knife, cut the dough into 8 pie-shaped wedges.
Bake for 30 to 40 minutes, or until golden and a toothpick inserted into the center comes out clean.
To make the glaze: Whisk together all the glaze ingredients until smooth.
Remove the scones from the oven and allow to cool to the touch before removing from the pan and cutting apart.
Drizzle on the glaze.
YIELD: 8 giant café-size scones
Enjoy one or two of these heartily fluffy treats for breakfast, because your appetite is worth the extra time it will take you to actually have something to eat first thing in the morning.
INGREDIENTS:
1 cup (235 ml) soymilk, plus more as needed
1 tablespoon (15 ml) apple cider vinegar
3/4 cup (144 g) Sucanat
1/2 cup (128 g) natural crunchy peanut butter
1/2 cup (120 g) nondairy plain yogurt
1/2 teaspoon fine sea salt
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure orange extract
2 cups (240 g) whole wheat pastry flour
1 cup (80 g) old-fashioned oats
2 teaspoons baking powder
1 teaspoon (9 g) baking soda
1/4 cup (80 g) orange marmalade (preferably not bitter) or 1/4 cup (24 g) vegan marshmallow creme, such as Ricemellow Creme
Preheat the oven to 350°F (180°C, or gas mark 4). Line 12 standard muffin cups with paper liners.
In a large bowl, combine the milk, vinegar, Sucanat, peanut butter, yogurt, salt, and extracts until emulsified. Add the flour, oats, baking powder, and baking soda on top. Fold the dry ingredients into the wet, being careful not to overmix. If the batter is too dry (the texture of ingredients will vary), add a little extra milk until it is more manageable.
Place about 2 tablespoons (30 ml) of batter in each paper liner. Make a little well in the center of the batter, and place 1 teaspoon marmalade in each well. Top with the remaining batter, dividing it among the muffins. The batter should reach the top of the liner.
Bake for 22 to 24 minutes, or until golden brown and firm. Remove from the pan and place on a wire rack. Store in an airtight container for up to 2 days.
YIELD: 12 muffins
Who’s up for a deliciously sweet topping, combined with a fluffy crumb, all rolled into a muffin? Everyone, that’s who. Grab a couple of these babies and be on your way to having the day of your life. (Results not typical.)
FOR THE STREUSEL:
1/2 cup plus 2 tablespoons (76 g) all-purpose flour
1/4 cup plus 2 tablespoons (84 g) packed brown sugar
2 1/2 teaspoons (5.5 g) ground cinnamon
1/4 cup plus 1 tablespoon (70 g) nondairy butter, softened
FOR THE MUFFINS:
2 teaspoons apple cider vinegar
Scant 1/2 cup (110 ml) soymilk
8 ounces (227 g) nondairy cream cheese or plain yogurt
1/2 cup (112 g) nondairy butter
1/2 teaspoon sea salt
1 tablespoon (8 g) ground cinnamon
1 cup (192 g) light brown sugar, not packed
2 teaspoons pure maple or vanilla extract
2 cups (250 g) all-purpose flour
2 teaspoons (9 g) baking powder
1 teaspoon baking soda
Preheat the oven to 350°F (180°C, or gas mark 4). Line 16 standard muffin cups with paper liners.
To make the streusel: In a medium-size bowl, combine all the streusel ingredients using your fingertips, until large crumbs form. Set aside.
To make the muffins: Combine the vinegar and soymilk in a medium-size bowl; it will curdle and become like buttermilk.
Using a mixer, combine the cream cheese, butter, salt, cinnamon, brown sugar, and extract. Stir in the buttermilk mixture. Add the flour, baking powder, and baking soda. Mix until combined, being careful not to overmix.
Divide the batter among the muffin liners. Divide the streusel among the muffins, pressing it down a little so it sticks to the batter.
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool. Store in an airtight container for up to 2 days.
YIELD: 16 muffins
The addition of cornmeal and wheat germ makes for a heartier, healthier, bakery-style treat and all-around happier type of breakfast muffin bound to please the most demanding of taste buds.
INGREDIENTS:
1 cup (235 ml) soymilk
1/2 cup (120 ml) peanut oil
3/4 cup (165 g) packed light brown sugar
1 cup plus 1 tablespoon (260 g) pumpkin purée
1 teaspoon pure vanilla extract
2 cups (240 g) whole wheat pastry flour
1/3 cup (38 g) wheat germ
1/2 cup (70 g) cornmeal 4 teaspoons (16 g) baking powder
1/2 teaspoon fine sea salt
1/4 cup (44 g) chopped dark chocolate
1/2 cup (50 g) chopped pecans
Preheat the oven to 375°F (190°C, or gas mark 5). Line 16 standard muffin cups with paper liners, or for 14 standard muffins, lightly coat the muffin cups with nonstick cooking spray without using paper liners.
In a medium-size bowl, combine the milk, oil, brown sugar, pumpkin purée, and vanilla.
In a large bowl, whisk together the flour, wheat germ, cornmeal, baking powder, and salt.
Stir the wet ingredients into the dry, being careful not to overmix. Fold in the chocolate and pecans.
Divide the batter among the prepared cups. Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool. Store in an airtight container for up to 2 days.
YIELD: 14 to 16 muffins
Feeling extra indulgent for breakfast? Enjoy these cakelike muffins with a small scoop of Coffee Bean Ice Cream (page 223) on top for some extra-caffeinated action: hey, the fact that they both contain coffee makes them suitable for breakfast, right? If you’d rather save the exuberance for special occasions such as Valentine’s or Mother’s Day only, enjoy the muffins by their own lonesome—they’re just as lovely solo!
INGREDIENTS:
2/3 cup (160 ml) nondairy milk
1/4 cup (60 ml) vegetable oil
1/2 cup (120 g) nondairy plain or vanilla-flavored yogurt
2 teaspoons (10 ml) white balsamic or apple cider vinegar
1/2 cup (88 g) vegan semisweet chocolate chips
1/4 cup (20 g) unsweetened cocoa powder
1 cup (200 g) evaporated cane juice or granulated sugar
2 tablespoons (6 g) instant coffee
1/2 teaspoon fine sea salt 2 cups (250 g) all-purpose flour
2 teaspoons (9 g) baking powder
2 teaspoons (9 g) baking soda
Preheat the oven to 350°F (180°C, or gas mark 4). Line a standard muffin pan with 12 papers liners for larger muffins, or 2 pans with 16 liners for smaller muffins.
Combine the milk, oil, yogurt, vinegar, chocolate chips, cocoa, sugar, coffee, and salt in a large bowl.
Combine the flour, baking powder, and baking soda in a medium-size bowl. Stir the dry ingredients into the wet, being careful not to overmix.
Divide the batter among the muffin liners, filling them two-thirds of the way for smaller muffins, or to the top for larger muffins. Bake for 16 to 20 minutes depending on size, or until a toothpick inserted into the center comes out clean. Let cool on a wire rack. Store in an airtight container for up to 2 days.
YIELD: 12 to 16 muffins
These muffins puff up nicely and have a tart and creamy flavor that makes every bite a delight, whether enjoying them at breakfast or anytime for a not too sweet, but yummy treat!
INGREDIENTS:
2 cups (250 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder 2 tablespoons (16 g) cornstarch
1/4 teaspoon salt
1 cup (200 g) evaporated cane juice or granulated sugar
1/2 cup (120 g) nondairy cream cheese
1/2 cup (120 ml) orange juice
1/3 cup (80 ml) juice from mandarin orange can
1 teaspoon pure vanilla extract
1/2 cup (84 g, about 25 segments) mandarin oranges, each segment cut into 3 pieces
1 cup (122 g) dried cranberries
Preheat the oven to 350°F (180°C, or gas mark 4). Line 12 standard muffin cups with paper liners.
In a large bowl, combine the flour, baking soda, baking powder, cornstarch, and salt.
In a medium-size mixing bowl, beat together the sugar, cream cheese, orange juice, mandarin orange juice, and vanilla. The cream cheese will not cream; rather, it will separate from the juice. This is normal.
Add the wet ingredients to the dry and mix until there are no lumps. Fold in the orange segments and cranberries. Fill the muffin cups three-fourths full.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden. Transfer to a wire rack to cool. Store in an airtight container for up to 2 days.
YIELD: 12 muffins
A cross between doughnuts and sweet bread rolls, these muffins may take a bit longer to prepare, but they will keep you chugging all day long.
INGREDIENTS:
1/2 cup (120 ml) nondairy milk, heated to lukewarm
1/2 cup (120 ml) coffee-flavored liqueur or nondairy milk, heated to lukewarm
3/4 cup (144 g) raw sugar
1/4 cup (56 g) nondairy butter, melted
1 1/2 teaspoons active dry yeast 1 teaspoon pure almond extract
3 cups (375 g) all-purpose flour
1/2 cup (60 g) sliced almonds 2 teaspoons (9 g) baking powder
3/4 teaspoon fine sea salt
1/2 cup (88 g) vegan mini semisweet chocolate chips (optional)
1/4 cup plus 2 tablespoons plus 2 teaspoons (101 g) almond butter or marzipan (optional)
Combine the milk, liqueur, sugar, melted butter, and yeast in a medium-size bowl. Let sit a few minutes until bubbles appear, to ensure the yeast is active. Stir in the extract.
In a large bowl, combine the flour, almonds, baking powder, salt, and chocolate chips.
Stir the wet ingredients into the dry using a rubber spatula, until combined. Cover and let stand for 1 hour at room temperature. Even though the batter won’t rise much, this allows the yeast to give these muffins their wonderful texture and flavor.
Lightly coat 10 standard muffin cups with cooking spray. Stir the batter and scrape 3/4 inch (1.9 cm) of batter into each muffin cup. The batter will be rather sticky: use a cookie dough scoop or a greased spoon to do it. Add 2 teaspoons almond butter in the center of each muffin. Divide the remaining batter evenly among the muffin cups, being sure to cover the filling completely.
Lightly coat the top of the muffins with cooking spray. Cover with plastic wrap and let stand for 45 minutes to let the flavor of the batter develop further.
Preheat the oven to 375°F (190°C, or gas mark 5). Remove the plastic wrap from the muffins. Bake for 18 minutes, or until golden brown on top. Remove from the pan and let cool on a wire rack. Store in an airtight container for up to 2 days.
YIELD: 10 muffins
Raisins and corn for breakfast we say, there’s just no better way to start your day. If you apply a generous layer of nut butter on top of a couple of slices, you’re bound to be kept comfortably full until lunchtime rolls around.
INGREDIENTS:
1 1/4 cups (295 ml) plain soymilk, divided 2 tablespoons (30 ml) freshly squeezed lemon juice
1 tablespoon (8 g) cornstarch
1 teaspoon pure vanilla extract
1 cup (125 g) all-purpose flour
1/2 cup (70 g) cornmeal
1/2 cup (100 g) evaporated cane juice or granulated sugar
2 teaspoons (4.6 g) ground cinnamon
2 teaspoons (9 g) baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 cup (60 ml) vegetable oil
1/2 cup (80 g) raisins
Using a blender, combine 1 cup (235 ml) of the soymilk, lemon juice, and cornstarch. Transfer to a large bowl and heat in the microwave for 2 minutes; keep a close eye on it to make sure the mixture doesn’t bubble up too high to make a mess in your microwave. Stir with a fork. Alternatively, use the stove and a medium-size saucepan and cook for about 3 minutes over medium heat, stirring constantly, until thickened. Let cool for at least 1 hour; add the vanilla, stirring with a fork. This will be your yogurtlike mixture.
Preheat the oven to 350°F (180°C, or gas mark 4). Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with cooking spray.
In a large bowl, combine the flour, cornmeal, sugar, cinnamon, baking powder, baking soda, and salt.
Stir the remaining cup (60 ml) soymilk, the oil, and the raisins into the yogurtlike mixture. Fold the wet ingredients into the dry, being careful not to overmix.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Let cool on a wire rack, still in the pan, for about 15 minutes before transferring directly to the rack.
YIELD: 10 slices
This recipe yields two standard loaves: one for you, and one to gift. Trust us when we say that you would be really bummed out if you gifted one and didn’t have any left for yourself.
Be sure to use metal or aluminum pans when baking these; glass tends to prevent them from rising and baking properly. Also note that the streusel topping sinks down into the bread itself, and gives you nice sweet buttery bites deep within the banana goodness, as well as up on top.
FOR THE STREUSEL TOPPING (OPTIONAL):
2/3 cup (84 g) all-purpose flour
2/3 cup (133 g) evaporated cane juice or granulated sugar
2/3 cup (150 g) cold nondairy butter, cut into chunks
FOR THE BANANA BREAD:
2 cups (250 g) all-purpose flour
1 teaspoon salt
1/2 teaspoon ground cinnamon 2 teaspoons (9 g) baking soda
1 teaspoon baking powder
1/4 cup (32 g) cornstarch 1 cup (200 g) evaporated cane juice or granulated sugar
1 cup (120 g) chopped walnuts or pecans (optional)
1/2 cup (80 g) raisins (optional)
1 cup (224 g) nondairy butter, softened
1 1/2 cups (338 g) mashed overripe banana
2 teaspoons (10 ml) pure vanilla extract
Preheat the oven to 350°F (180°C, or gas mark 4). Lightly spray 2 standard 9 × 5-inch (23 × 13-cm) loaf pans with cooking spray.
To make the streusel: Add the flour, sugar, and cold butter to a small mixing bowl and, working with your finger-tips, mix and pinch until coarse crumbs form. Place the mixture in the refrigerator to keep cold until ready to use.
To make the bread: In a large mixing bowl, combine the flour, salt, cinnamon, baking soda, baking powder, cornstarch, sugar, nuts, and raisins. In a separate, mediumsize mixing bowl, beat together the softened butter, mashed bananas, and vanilla, using an electric mixer. The butter will not cream; rather, it will separate from the banana. That is normal. Add the wet ingredients to the dry and stir to combine, taking care not to overmix.
Fill each loaf pan just under half full. Spread half of the streusel mixture evenly in each pan.
Bake for 60 to 70 minutes, or until a knife inserted into the center of the crown comes out clean. The bread itself will be dark brown, while the streusel stays bright white.
Allow to cool on a wire rack before cutting and serving.
YIELD: 2 loaves
Perfect as a brunch item, these rolls will be even tastier if you drizzle them with the glaze for the Lemon–Poppy Seed Scones (page 46). Just replace the lemon juice with nondairy milk, and the zest with 1/4 teaspoon pure almond extract.
INGREDIENTS:
1 recipe Juliette Brioche (page 184) dough, prepared and risen once
1 recipe Altella Spread (page 218)
On a lightly floured surface, roll out the dough to approximately 18 × 12 inches (46 × 30 cm).
Use an offset spatula to spread the Altella evenly onto the rolled-out dough all the way to the edges. Cut into 6 equal strips 3 inches (7.6 cm) wide.
Lightly coat the cups of a jumbo muffin tin with nonstick cooking spray, or use an 8-inch (20-cm) baking pan, coating it with spray, too.
Roll each cut portion individually and tightly. It is actually less messy to proceed this way rather than cutting the whole loaf up at once. Place in the prepared muffin cups, filling side up. Cover and let rise for another hour.
Preheat the oven to 375°F (190°C, or gas mark 5). Bake for 20 minutes, or until the tops are golden brown. Carefully remove from the pan and transfer to a wire rack to cool.
YIELD: 6 large rolls
Bacon with chocolate. Bacon in ice cream. Even bacon cupcakes! It’s everywhere, and everyone seems to love (or hate) it. So why not let a vegan version join the band?
FOR THE DOUGHNUTS:
1/2 cup (120 ml) any nondairy milk, heated to lukewarm, divided
2 teaspoons active dry yeast
6 ounces (170 g) plain or vanilla-flavored soy yogurt or nondairy sour cream
1/4 cup (56 g) nondairy butter
1/4 cup (60 ml) pure maple syrup
1/4 cup (50 g) evaporated cane juice or granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon maple extract
3 cups (375 g) all-purpose flour, plus more as needed
1/2 teaspoon fine sea salt
1 1/2 teaspoons baking powder
FOR THE MAPLE GLAZE:
1/2 cup (120 ml) pure maple syrup
1 1/2 cups (180 g) powdered sugar, sifted
Vegetable oil, for frying
4 teaspoons (65 g) imitation bacon bits
To make the doughnuts: Combine 1/4 cup (60 ml) of the milk and the yeast in a small bowl. Let sit a few minutes until bubbles appear, to ensure the yeast is active. Set aside.
Combine the remaining 1/4 cup (60 ml) milk, yogurt, butter, maple syrup, and sugar in a small saucepan and heat to just lukewarm over low heat. Do not let the temperature rise higher than lukewarm, or it will kill the yeast. Remove from the heat and stir in both extracts. Combine with the yeast mixture.
In a large bowl, combine the flour, salt, and baking powder. Stir the wet ingredients into the dry. Turn the dough out onto a floured surface, add extra flour as needed, and knead for about 5 minutes, just until the dough is smooth and not overly sticky. Return the dough to bowl and lightly coat with oil. Cover with plastic wrap and let rise for 1 hour.
Divide the dough into 8 pieces. Shape into doughnuts by creating a hole in the center with your thumb. Place on a baking sheet lined with parchment paper or a silicone baking mat. Cover loosely with plastic wrap and let rise for another 40 minutes.
To make the glaze: Whisk a small amount of syrup into the powdered sugar at a time, until there are no lumps and the glaze is thick enough to coat the back of a spoon.
Use a deep fryer, or fill a heavy, deep saucepan with 3 inches (7.5 cm) of oil. Heat to 350°F (175°C). Fry 2 doughnuts at a time, flipping each over once, until golden brown on both sides.
Immediately drain on paper towels and repeat with the remaining doughnuts. Let cool on a wire rack before dunking into the glaze and sprinkling with bacon bits.
YIELD: 8 large doughnuts
These are baked in a standard muffin pan, making for 12 doughnut “holes” that are tender and seriously just as good as their fried counterpart. Cross our hearts.
INGREDIENTS:
1/2 cup (120 ml) nondairy milk, heated to lukewarm, divided
2 teaspoons (8 g) active dry yeast
6 ounces (170 g) vanilla-flavored soy yogurt
1/4 cup (56 g) nondairy butter
3/4 cup (150 g) evaporated cane juice or granulated sugar, divided
2 1/2 cups (313 g) all-purpose flour
1/2 teaspoon fine sea salt 1 teaspoon baking powder
1 tablespoon (8 g) ground cinnamon
Combine 1/4 cup (60 ml) of the milk and the yeast in a small bowl. Let sit for a few minutes until bubbles appear, to ensure the yeast is active. Set aside.
Combine the remaining 1/4 cup (60 ml) milk, yogurt, butter, and 1/4 cup (48 g) of the sugar in a small saucepan. Whisk while heating to lukewarm over low heat. Do not let the temperature rise higher than lukewarm, or it will kill the yeast. Remove from the heat and combine with the yeast mixture.
In a large bowl, combine the flour, salt, and baking powder. Add the wet ingredients to the dry, stirring with a rubber spatula for a couple of minutes until thoroughly combined. Scrape the sides of the bowl with the spatula and gather the dough in the center of the bowl. Cover with plastic wrap and let rise for 60 minutes.
Combine the remaining 1/2 cup (96 g) sugar with the cinnamon. Set aside.
Coat all the cups in a standard muffin tin with cooking spray. Sprinkle 1 teaspoon of the cinnamon sugar into each cup. Shake the pan so that the sugar coats the bottom and sides of each cup. Using an ice cream scoop, divide the sticky batter among the muffin cups, filling each about three-fourths full. Evenly top with 1 teaspoon of the cinnamon sugar. Cover with plastic wrap and let rise for another 40 minutes.
Preheat the oven to 375°F (190°C, or gas mark 5). Bake for 20 minutes, or until the tops are golden brown. Carefully remove from the pan and transfer to a wire rack to cool.
YIELD: 12 doughnut holes
