CHAPTER 1
Breakfast of Champions

Something Savory, Lots of Sweets

Scrambled Tofu Biscuit Sandwich with Sausage Gravy

Pair seasoned scrambled tofu with a savory sauce on a warm toasted biscuit for a sandwich that puts diner fare to shame. Just because it’s vegan sausage doesn’t mean it lacks the salty, rich flavor of the original. And the creaminess of the gravy can be achieved with nary a cow product in sight.

SERVES 4

4 Drop Biscuits), baked, or 4 English muffins, toasted

1 16-ounce carton of firm tofu, drained and broken up into small chunks

1 teaspoon oil

1 tablespoon nutritional yeast

¹⁄₂ teaspoon onion powder

¹⁄₈ teaspoon turmeric

2 teaspoons soy sauce

1. In a medium sauté pan over medium-high heat, cook tofu in 1 teaspoon of oil. Cook for 5 minutes.
2. Stir in nutritional yeast, onion powder, turmeric, and soy sauce, and cook for 2 more minutes. Remove from pan.

Sausage Gravy

1 14-ounce package Gimme Lean Sausage

1 tablespoon oil

¹⁄₄ cup flour

2 cups nondairy milk

1 teaspoon salt

1 teaspoon pepper

1. In the same pan, cook sausage in oil until browned. Stir in flour and cook for 1 minute. Whisk in the milk. Cook, stirring constantly, until thick and bubbly. Season with salt and pepper.
2. On a biscuit bottom half, spoon ¹⁄₄ of the scrambled tofu, smother in gravy, cover with the biscuit top, and go to town.

Red Pepper, Caramelized Onion, and Hash Brown Quiche

This eggless quiche gets its sweetness from the peppers and onions, but is otherwise ideal if you’re looking for a savory way to start the day. Of course, you could make the crust by slicing and parboiling potatoes, but why bother? Junk food by definition should be easy, and packaged hash browns crisp up just right.

SERVES 6

1 onion, chopped

1 red pepper, seeded and sliced

3 teaspoons oil

¹⁄₂ teaspoon salt

1 30-ounce package of hash browns

1 16-ounce container firm tofu, drained

¹⁄₄ cup Vegan Sour Cream

3 tablespoons nutritional yeast

¹⁄₂ teaspoon garlic powder

1 teaspoon salt

¹⁄₂ teaspoon pepper

¹⁄₄ teaspoon red pepper flakes

1. Preheat oven to 350ºF. Lightly grease a 9" × 13" baking dish or two 8-inch round baking pans.
2. In a medium sauté pan over medium-high heat, sauté onions, peppers, and salt in the oil until onion begins to turn deep golden brown, about 12 minutes. Remove from heat.
3. Press hash browns into prepared baking dish. Cover with onions and peppers.
4. Crumble tofu into a food processor with sour cream, nutritional yeast, garlic powder, salt, and pepper until very smooth.
5. Pour over onions and peppers.
6. Bake for 45–50 minutes, checking periodically to make sure it doesn’t brown too soon. If that happens, cover with foil.
7. Allow to cool slightly and dig in.

Potato Soyrizo Omelet

Nutritional yeast is a vegan’s best friend. Add it to tofu and the result is a flavor reminiscent of eggs. Here you get an omelet that’s more like a delicate crepe, with bold flavored topping that’s anything but delicate.

SERVES 4

¹⁄₂ cup firm tofu

1¹⁄₂ cups nondairy milk

2 teaspoons oil

1 cup flour

2 tablespoons nutritional yeast

1¹⁄₂ teaspoons baking powder

1 teaspoon salt

¹⁄₈ teaspoon turmeric

1 tablespoon chopped chives

2 tablespoons oil

4 potatoes, peeled and diced

6 ounces Soyrizo, vegan Mexican sausage

¹⁄₂ teaspoon pepper

¹⁄₂ teaspoon salt

1. In a blender, blend tofu, milk, and oil until smooth.
2. In a medium bowl, combine flour, nutritional yeast, baking powder, salt, turmeric, and chives. Add the blended ingredients to the flour mixture and mix until very smooth.
3. In a 12-inch skillet, cook ¹⁄₃ cup of batter at a time in about 1 teaspoon of oil. Swirl the batter in the pan so that it fills the entire bottom of the pan. Flip the pancake over when the edges look dry and the bottom is golden brown; cook the second side until golden as well. Keep omelets warm covered in foil in the oven at low heat.
4. To make potato-Soyrizo filling, heat oil in a large nonstick pan over medium-high heat, add potatoes, and cover with a tight-fitting lid.
5. Cook the potatoes, turning as the bottom ones become golden, removing lid after 15 minutes, and cooking for an additional 5–10 minutes.
6. When the potatoes are golden and cooked through, add the Soyrizo, salt, and pepper to the pan and cook just long enough to heat through.
7. To assemble, place an omelet on a plate and place about ³⁄₄ cup of the potato mixture on one half and fold over.

Green Chili and Cheese Omelet

This crepelike omelet serves up medium heat with the addition of green chilies right into the batter. If you like it really hot, opt for jalapeños! Either way, serve it with a generous side of homemade sour cream for dipping.

SERVES 4

¹⁄₂ cup firm tofu

1¹⁄₂ cups soymilk

2 teaspoons oil

1 cup flour

1¹⁄₂ teaspoons baking powder

1 teaspoon salt

¹⁄₈ teaspoon turmeric

1 tablespoon chopped chives

1 4-ounce can chopped green chilies

¹⁄₂ cup vegan Cheddar shreds

Optional: salsa or hot sauce and 1 recipe Vegan Sour Cream

1. In a blender, blend tofu, soymilk, and oil until smooth.
2. In a medium bowl, combine flour, baking powder, salt, turmeric, and chives. Add the blended ingredients to the flour mixture and mix until very smooth. Stir in the green chilies and cheese.
3. In a 12-inch skillet, cook ¹⁄₃ cup of batter at a time in about 1 teaspoon of oil. Swirl the batter in the pan so that it fills the entire bottom of the pan. Flip the pancake over when the edges look dry and the bottom is golden brown; cook the second side until golden as well. Fold into quarters and keep warm as the remainder cooks.
4. Serve with salsa or hot sauce and Vegan Sour Cream.

Eggplant Bacon

This is so delicious, I’ve known people (not naming names) who devour a plate in one sitting. Better be preemptive and make two batches! Liquid smoke is the key ingredient here, giving you a smoky bacon flavor without animal by-products.

SERVES 6

2 medium eggplants

¹⁄₂ cup light soy sauce

¹⁄₄ cup brown sugar

¹⁄₄ cup apple cider vinegar

¹⁄₄ cup olive oil

¹⁄₂ teaspoon pepper

¹⁄₈ teaspoon liquid smoke

1 teaspoon Cajun-style seasoned salt (optional)

1. Remove stem end of eggplant, stand eggplant on cut end, and slice down in very thin strips about ¹⁄₈-inch thick. A mandolin works great for this.
2. In a large bowl, whisk together soy sauce, brown sugar, vinegar, oil, pepper, liquid smoke, and seasoned salt.
3. Place the eggplant strips in marinade, making sure that each strip gets coated. Allow to marinate in the refrigerator for 3–4 hours, occasionally turning eggplant to be sure all strips are getting evenly marinated.
4. Preheat oven to 350ºF. Line a cookie sheet with parchment paper, lightly greased.
5. Place eggplant strips on prepared cookie sheet. Do not overlap, but close together is fine.
6. Bake for about 20 minutes; do not overbake. Eggplant strips will crisp as they cool.
7. Alternatively these can be made in a food dehydrator on medium heat for 24 hours, or when they reach the desired crispness.

Perfect Hash Browns

Move over, Denny’s—these hash browns taste even better. They’re crispy, salty, and easy to scarf down, but not deep-fried and can be enjoyed in the comfort of your own home.

SERVES 4

2 pounds potatoes, peeled and quartered

2 teaspoons salt, divided

¹⁄₂ teaspoon pepper

¹⁄₄ cup grated onion

2 tablespoons vegan margarine

2 tablespoons oil

1. In a 4-quart saucepan over high heat, pour in enough water to cover potatoes; add 1 teaspoon salt. When potatoes boil, cook for 5 minutes, then remove from heat.
2. Grate potatoes into a bowl using a box grater. Gently stir in grated onion and sprinkle on remaining salt and pepper; mix gently.
3. In a large sauté pan over medium-high heat, heat 1 tablespoon of margarine with 1 tablespoon of oil. When the margarine is sizzling, add a heaping tablespoonful of potatoes and flatten slightly with a spatula.
4. Fry two or three spoonfuls at a time, depending on the size of pan. Cook for 5 minutes or until crispy and golden brown, flip over with a spatula, and cook the other side until crispy. Add more oil and margarine to the pan before cooking the next batch.

Tater Tot Breakfast Casserole

Sometimes I think the fact that Tater Tots exist—and are vegan—proves there is a god. But honestly, when you combine them with the sausage-tofu mixture to make this savory casserole, it borders on divine. This is also a great option for brunch: Prep the night before and bake in the morning. Easy and tasty!

SERVES 6

1 14-ounce package Gimme Lean Sausage

1 tablespoon oil

1 16-ounce container firm tofu, drained

¹⁄₂ cup nutritional yeast

2 teaspoons chives, finely chopped

2 teaspoons salt

¹⁄₂ teaspoon pepper

¹⁄₂ teaspoon garlic powder

1 16-ounce package frozen Tater Tots

1. Preheat oven to 350ºF. Lightly oil a 9" × 13" baking dish.
2. In a medium sauté pan over medium-high heat, cook sausage in oil, breaking it up into bite-sized pieces. Cook until browned.
3. In a blender, mix the tofu until very smooth. Add nutritional yeast, chives, salt, pepper, and garlic powder, blending until incorporated.
4. Pour blended mixture into prepared baking dish. Add sausage and mix just to distribute sausage evenly.
5. Arrange Tater Tots on top of tofu mixture.
6. Bake for 45–50 minutes or until potatoes are lightly browned. Tofu will continue to firm as it cools, about 30 minutes.
7. If you’re in a decadent mood, serve alongside mimosas and thick slices of toast drenched in vegan margarine.

Sausage in a Blanket with Glazed Apples

Salty-sweet goodness! This recipe combines the best of breakfast foods: the “meaty” flavor of sausage, the fluffy carb-load of pancakes, and the caramel sweetness of homemade applesauce—all rolled into one delicious dish.

SERVES 4

1 8-ounce package of Tofurky Breakfast Links (vegan)

¹⁄₄ cup water

¹⁄₂ cup brown sugar

2 Granny Smith apples, peeled, cored, and chopped

1 cup flour

¹⁄₄ cup quick-cooking oatmeal

2 teaspoons baking powder

¹⁄₂ teaspoon salt

1¹⁄₂ cups nondairy milk

2 tablespoons sugar

1 tablespoon oil

Optional: 1 recipe Vegan Sour Cream

1. In a nonstick pan over medium-high heat, cook vegan Breakfast Links until they are heated through and browned. Set aside.
2. In a medium saucepan over medium-high heat, bring water and sugar to a boil, continue to cook for 1 minute, add apples, and cook until sauce has thickened and apples are tender.
3. In a medium bowl, combine flour, oatmeal, baking powder, and salt. Gently stir in milk, sugar, and oil just until combined; a few lumps are okay.
4. Cook each ¹⁄₃ cup of pancake batter on a lightly oiled nonstick pan, flipping when bubbles appear on the surface of the pancake; cook the second side until golden.
5. To assemble, roll a Breakfast Link inside each pancake and top with caramelized apples. If you like, add a dollop of Vegan Sour Cream.

Brunch Benedict

Veganizing this classic brunch dish merely involves perfecting the hollandaise. Cashews provide richness and creaminess, while the lemon and nutritional yeast lend the tang. Problem solved.

SERVES 4

1 cup cashews

1 cup silken tofu, drained

1 tablespoon oil

¹⁄₄ cup lemon juice

1 tablespoon nutritional yeast

¹⁄₂ teaspoon salt

¹⁄₂ teaspoon pepper

¹⁄₈ teaspoon turmeric

1 tablespoon fresh chives, chopped

1 package vegan deli slices, such as Tofurky Hickory Smoked

4 bagels

2 tablespoons margarine

1. In a food processor with a fitted blade, process cashews until very fine.
2. Add tofu, oil, lemon juice, nutritional yeast, salt, pepper, and turmeric, and process until very smooth, about 4 minutes.
3. In a medium saucepan on low heat, warm sauce, being very careful not to boil. Remove from heat and stir in chives.
4. While the sauce is heating, toast bagels and spread on margarine. Top each bagel half with four ham slices. Serve topped with warmed hollandaise.

Blueberry Streusel Muffins

Sugar, “butter,” shortening, salt, more sugar … this is a textbook junk food breakfast, which means it’s mouthwatering good. It’s also loaded with streusel topping and blueberries. (At least the blueberries have some redeeming qualities.)

MAKES 12 MUFFINS

1 tablespoon flaxseeds

1¹⁄₂ cups soymilk

1 tablespoon apple cider vinegar

¹⁄₂ cup vegetable nonhydrogenated shortening

2 tablespoons vegan margarine

1¹⁄₄ cups sugar

1 teaspoon vanilla

3 cups flour

2¹⁄₂ teaspoons baking powder

¹⁄₂ teaspoon salt

1¹⁄₂ cups fresh blueberries

Streusel Topping

¹⁄₂ cup vegan margarine, softened

¹⁄₄ cup brown sugar

¹⁄₄ cup sugar

²⁄₃ cup flour

¹⁄₄ teaspoon cinnamon

¹⁄₈ teaspoon salt

1. Preheat oven to 375ºF. Line a 12-cup muffin tin with 12 paper liners.
2. In a small bowl, mix flaxseeds, milk, and vinegar; set aside.
3. In a stand mixer or by hand, beat shortening, margarine, sugar, and vanilla until light and fluffy.
4. In a medium bowl, sift flour, baking powder, and salt.
5. Add milk mixture to the shortening and beat until combined. Stir in flour mixture and mix just until combined, fold in blueberries; do not overmix.
6. Fill prepared muffin tins ³⁄₄ full.
7. In a medium bowl, combine margarine, brown sugar, sugar, flour, cinnamon, and salt with a fork until margarine is well mixed in and crumbly. Spoon by the heaping tablespoonful onto muffins.
8. Bake for 30 minutes. Cool slightly and slather with vegan margarine so that it melts onto the muffin.

Blueberry Streusel Muffins

Banana Chocolate Chip Muffins

Perfect for when you really want cake for breakfast, these moist muffins emit the most sinful banana-vanilla aroma while they’re cooking. The chocolate chips and toasty oatmeal crumble are just icing on the cake—er, muffin.

MAKES 12 MUFFINS

2 tablespoons ground flaxseeds

³⁄₄ cup soymilk

1 tablespoon apple cider vinegar

3 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1¹⁄₂ cups banana, mashed

1 cup vegetable oil

1¹⁄₂ teaspoons vanilla

1 cup vegan chocolate chips

Streusel

1 cup quick-cooking oats

¹⁄₂ cup sugar

5 tablespoons vegan margarine, softened

¹⁄₂ teaspoon salt

1. Preheat oven to 375ºF. Line a 12-cup muffin tin with 12 paper liners.
2. In a large bowl, mix flaxseeds, milk, and vinegar, and set aside.
3. In a medium bowl, sift flour, baking powder, baking soda, and salt.
4. Add banana, oil, and vanilla to milk mixture, stirring to combine.
5. Stir in flour mixture and mix gently to combine; do not overmix. Fold in chocolate chips.
6. Fill prepared muffin tins ³⁄₄ full.
7. In a small bowl, combine oats, sugar, margarine, and salt until crumbly.
8. Spoon on top of muffin batter by the heaping tablespoonful. Press lightly to make sure it doesn’t crumble off as the muffin puffs.
9. Bake for 30 minutes or until golden brown.

Pecan Pie Muffins

Who says you can’t have pie for breakfast? This just makes it easier because the muffins are quick to prepare and you portion them out into paper-lined tins for individual servings. Although, they’re so buttery and nutty, it’s unlikely they’ll be around for long….

MAKES 12 MUFFINS

¹⁄₂ cup nondairy milk

2 tablespoons ground flaxseeds

1 cup crushed pecans

1 cup packed brown sugar

¹⁄₂ cup flour

¹⁄₂ cup vegan margarine, melted

1. Preheat oven to 350ºF. Combine milk with flaxseeds and set aside.
2. In a large mixing bowl, combine pecans, sugar, and flour. Add in flaxseed mixture along with the margarine and mix just until combined.
3. Pour into 12 paper-lined muffin tins; fill about ³⁄₄ full.
4. Bake for 25 minutes.

Cheesecake-Filled Crumb Cake

Another example of a breakfast “dessert” on steroids. For days when crumb cake a la Hostess just won’t cut it, go the extra mile and create this creamy sensation.

SERVES 6–8

Cake layer

³⁄₄ cup soymilk

1 tablespoon apple cider vinegar

2 cups flour

¹⁄₂ teaspoon baking soda

2 teaspoons baking powder

¹⁄₂ teaspoon salt

¹⁄₂ teaspoon cinnamon

¹⁄₂ cup oil

1 cup sugar

Filling

1 8-ounce container vegan cream cheese, softened

¹⁄₃ cup sugar

2 tablespoons flour

2 teaspoons lemon zest

¹⁄₂ teaspoon salt

¹⁄₂ teaspoon vanilla extract

Topping

²⁄₃ cup packed brown sugar

¹⁄₂ cup flour

1 teaspoon ground cinnamon

¹⁄₄ teaspoon nutmeg

¹⁄₂  teaspoon salt

²⁄₃ cup vegan margarine, softened

1. Preheat oven to 350ºF. Lightly grease a 9" × 9" baking dish.
2. Combine soymilk and vinegar in a medium bowl; set aside for 5 minutes to thicken.
3. In a large mixing bowl, add flour, baking soda, baking powder, salt, and cinnamon.
4. Add oil and sugar to the soymilk mixture, stirring to combine.
5. Add wet ingredients to the dry and stir until it is completely smooth. Pour half of batter into prepared baking dish.
6. In a medium bowl, mix cream cheese and sugar together. Add flour, lemon zest, salt, and vanilla extract. Pour over batter layer. Cover with remaining batter.
7. In a small bowl, mix together brown sugar, flour, cinnamon, nutmeg, salt, and margarine. Crumble over cake.
8. Bake for 35–40 minutes or until topping is golden brown. Let cool completely before cutting.

Baked Donut Holes 3-Ways

As far as I know, there are only a handful of bakeries that specialize in vegan donuts—and many don’t ship ’em. If you’re lucky enough to live in a part of the world that has these magical bakeries, by all means seek them out. For everyone else, here’s an easy way to make your own.

MAKES 24 DONUTS

1¹⁄₂ cups flour

¹⁄₃ cup oil

¹⁄₂ cup sugar

¹⁄₂ cup nondairy milk

1 tablespoon ground flaxseeds

1¹⁄₂ teaspoons baking powder

¹⁄₂ teaspoon salt

¹⁄₄ teaspoon ground nutmeg

1. Preheat oven to 350ºF. Combine all ingredients in a bowl until smooth.
2. Lightly grease a minimuffin tin. Fill each halfway with batter.
3. Bake for 15 minutes or when a toothpick comes out clean.

Cinnamon Sugar

Roll each donut in ¹⁄₂ cup sugar mixed with 1 teaspoon cinnamon while still warm.

Powdered

Roll each donut in 1 cup powdered sugar while still hot, allow to cool, and roll again.

Chocolate Glaze

Remove donuts from pan and allow to cool. In a microwave-safe bowl, heat 1 package vegan chocolate chips with 1 tablespoon coconut oil in increments of 15 seconds, stirring after each until melted. Using two forks, dip each donut, turning to coat evenly and allowing extra chocolate to drip off. Place on a sheet of parchment paper and refrigerate until chocolate is firm. Alternatively, while chocolate is still wet, sprinkle each donut with chopped nuts, coconut, or sprinkles.

Apple Fritters

When you wake up with a hankering for something warm, sweet, and tart, pad to the kitchen in your jammies and slippers and whip up a batch of these golden-fried Apple Fritters. Your pastries will be ready to eat before your coffee’s done brewing. (Mission to remain in PJs: accomplished.)

MAKES ABOUT A DOZEN FRITTERS

1 cup cake flour*

1 tablespoon sugar

1 teaspoon baking powder

¹⁄₄ teaspoon salt

1 tablespoon ground flaxseeds

¹⁄₂ cup nondairy milk

1¹⁄₂ tablespoons vegan margarine, melted

¹⁄₂ teaspoon vanilla extract

1 cup tart baking apples, peeled and chopped (Granny Smith or Honeycrisp)

Oil for frying

Powdered sugar (for dusting)

1. Combine flour, sugar, baking powder, and salt in a large bowl.
2. In a medium bowl, combine flaxseeds, milk, margarine, and vanilla. Add wet ingredients to the dry mixture and stir until just combined. Gently stir in apples. Do not overmix.
3. In a large, deep sauté pan over medium high, bring about an inch of oil to 360ºF.
4. Carefully drop batter by heaping tablespoonful into oil, frying until golden brown on each side, about 4–5 minutes.
5. Drain on a paper towel. Sprinkle with powdered sugar.

*NOTE: If you do not have cake flour, measure 2 tablespoons of cornstarch into a 1-cup dry measuring cup and add all-purpose flour until it is full, leveling off flour with the back of a knife. Sift together.

Oatmeal Brûlée with Vanilla Cream Sauce

Did someone say brûlée? For breakfast? You betcha. This super creamy oatmeal has a sugar crust and a fresh berry surprise at the bottom. A drizzle of Vanilla Cream Sauce and you’ve got the makings of gourmet junk food.

SERVES 4

1 cup oats

1¹⁄₂ cups soy creamer or nondairy milk

3 tablespoons brown sugar

1 tablespoon vegan margarine

¹⁄₂ teaspoon salt

¹⁄₂ cup fresh raspberries or blackberries

¹⁄₄ cup sugar

1. Preheat oven to broil setting. Lightly grease four large or six small ovenproof ramekins.
2. In a medium saucepan over medium heat, combine oats, soy creamer or soymilk, brown sugar, margarine, and salt. Cook for 3–5 minutes.
3. Place the berries in prepared ramekins, then top with cooked oatmeal. Sprinkle sugar over each, covering the surface completely.
4. Place ramekins under broiler for about 2 minutes. Watch carefully as once the sugar melts, it will go quickly from golden to burnt.
5. Serve hot with Vanilla Cream Sauce on the side.

Vanilla Cream Sauce

1 cup soy creamer*

1 teaspoon cornstarch

2 teaspoons vanilla

1. In a medium saucepan over medium-high heat, bring soy creamer and cornstarch to a boil, stirring constantly; continue to cook for 1 minute. Remove from heat and stir in vanilla. This sauce can be served hot or can be refrigerated and served cold.

*NOTE: If you don’t have soy creamer, you can use 1 cup nondairy milk plus 1 tablespoon cornstarch to achieve the same creamy results.

Pumpkin Pie Pancakes with Cinnamon Syrup

These pancakes are easier than pie—with all the same flavors. Top with a buttery cinnamon syrup that’ll make your omnivorous friends jealous.

SERVES 4

1 cup nondairy milk

2 tablespoons ground flaxseeds

¹⁄₂ cup canned pure pumpkin

2 tablespoons oil

1¹⁄₄ cups flour

1 tablespoon sugar

2 teaspoons baking powder

1 teaspoon pumpkin pie spice

¹⁄₂ teaspoon salt

1. In a medium bowl, combine milk, flaxseeds, pumpkin, and oil, and stir well.
2. In a large bowl, sift together flour, sugar, baking powder, pumpkin pie spice, and salt. Add wet ingredients to the dry mixture, stirring gently until just combined. A few lumps are okay.
3. Cook ¹⁄₃ cup of pancake batter on a lightly oiled nonstick pan, flipping when bubbles appear on the surface of the pancake; cook the second side until golden.

Cinnamon Syrup

¹⁄₂ cup vegan margarine

¹⁄₂ cup brown sugar

1 teaspoon vanilla

2 teaspoons cinnamon

1. In a small saucepan over medium-high heat, stir the margarine until bubbly and golden brown. Add the sugar, stirring constantly, and cook until it comes back to a boil. Remove from heat and add vanilla and cinnamon.
2. Serve warm over piping hot pancakes.

Peanut Butter Pancakes with Strawberry Jam

A new twist on a classic lunch treat, this breakfast PB&J satisfies the urge to be back in middle school with your homies. (Don’t be fooled by the flaxseeds! I’m not trying to make this healthy—mixed with milk, they’re a great substitute binder in place of eggs.)

SERVES 4

1 cup nondairy milk

2 tablespoons ground flaxseeds

1¹⁄₂ cups flour

1 tablespoon sugar

2 teaspoons baking powder

¹⁄₂ teaspoon salt

¹⁄₂ cup peanut butter

¹⁄₂ teaspoon vanilla

Strawberry jam

1. In a small bowl, mix milk and flaxseeds, then set aside.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Mix peanut butter and vanilla into milk mixture. Stir well. Add to flour mixture and stir just until combined. Do not overmix; a few lumps are okay.
4. Cook each ¹⁄₃ cup of pancake batter on a lightly oiled nonstick pan, flipping when bubbles appear on the surface of the pancake and then cooking the second side until golden.
5. Serve with a dollop of your favorite strawberry jam.

Cinnamon Roll French Toast

Here’s the perfect solution for your leftover French bread, and one that rivals the most gooey, sweet, decadent cinnamon rolls found in a tube in the refrigerator aisle. Indulge in this cinnamon spin on traditional French toast when the mood strikes.

SERVES 4

1¹⁄₂ cups nondairy milk

1¹⁄₂ tablespoons flour

2 tablespoons nutritional yeast

2 teaspoons cinnamon

1 tablespoon sugar

¹⁄₂ teaspoon salt

6 slices day-old thick-sliced French bread

Oil for frying

Cinnamon Glaze

3 tablespoons vegan margarine, melted

1 teaspoon cinnamon

2 teaspoons sugar

Icing

1 cup powdered sugar

1 tablespoon vegan margarine, softened

1 teaspoon vanilla

2 tablespoons nondairy milk

1. In a shallow dish, whisk together milk, flour, nutritional yeast, cinnamon, sugar, and salt.
2. To make the glaze, in a small bowl, mix together the melted margarine, cinnamon, and sugar until sugar melts. Set aside.
3. Dip bread into milk mixture and fry in a medium sauté pan over medium heat with 1 teaspoon of oil until browned on each side. Remove from pan and spread with a teaspoon of cinnamon-margarine mixture. Repeat for the rest of bread slices.
4. To make the icing, in a small bowl, combine sugar, margarine, vanilla, and milk with a whisk until smooth. Drizzle over hot French toast and pair with Eggplant Bacon and fresh-squeezed OJ for a brunch extravaganza.

Sticky Caramel Baked French Toast

A bit more time-intensive, but because this sits before it bakes, the bread soaks up the caramel and the results are super sticky and rich.

SERVES 6

1 cup packed brown sugar

¹⁄₂ cup vegan margarine

2 tablespoons agave syrup

6 slices day-old thick-sliced bread cut in half to make triangles

1 cup nondairy soy creamer or nondairy milk

1¹⁄₂ tablespoons flour

2 tablespoons nutritional yeast

1 teaspoon cinnamon

1 teaspoon vanilla

¹⁄₄ cup sugar

¹⁄₂ teaspoon salt

1. In a saucepan over medium heat, stir sugar, margarine, and agave syrup until it comes to a boil. Continue to cook for 1 minute and remove from heat.
2. Lightly grease a 9" × 13" baking dish and pour mixture into prepared baking dish. Place bread over caramel.
3. In a small bowl, mix milk, flour, nutritional yeast, cinnamon, vanilla, sugar, and salt. Pour over bread. Let it sit for at least 1 hour or overnight in the refrigerator.
4. When ready to cook, preheat oven to 350ºF and bake for 25–30 minutes, until golden brown.

Eggnog French Toast with Butter Rum Sauce

Here’s a festive breakfast treat that’s perfect to serve to your vegan and omnivore friends and relatives—they’ll never know what hit them. The eggnog flavor screams “Holiday!” and the Butter Rum Sauce is all about celebrating.

SERVES 4

6 slices day-old thick-sliced bread

1¹⁄₂ cups nondairy soy eggnog

1¹⁄₂ tablespoons flour

2 tablespoons nutritional yeast

¹⁄₂ teaspoon cinnamon

¹⁄₄ cup sugar

¹⁄₂ teaspoon salt

Oil for frying

1. In a shallow dish, whisk together eggnog, flour, nutritional yeast, cinnamon, sugar, and salt until combined.
2. Dip each piece of bread into eggnog mixture. Fry in a large sauté pan over medium-high heat with 1 teaspoon of oil until browned on each side.

Butter Rum Sauce

1 cup sugar

¹⁄₂ cup vegan margarine

¹⁄₂ cup nondairy soy creamer or nondairy milk

¹⁄₈ teaspoon rum extract or 2 tablespoons rum

1. In a small saucepan over medium heat, combine sugar, margarine, and milk, stirring constantly. Bring to a boil and continue to cook for 1 minute. Remove from heat.
2. Stir in rum extract and serve over French toast.

Waffles with Creamy Maple Sauce

If you don’t currently own a waffle iron, you might want to knock on your neighbor’s door and borrow one ASAP because it would be a shame if you couldn’t make these crisp, nutty-flax waffles and top them with a creamy, sweet maple sauce reminiscent of a donut glaze. Uh, what are you waiting for?

SERVES 4

1 cup nondairy milk

1 tablespoon ground flaxseeds

1 cup flour

2 teaspoons baking powder

¹⁄₄ teaspoon salt

1 tablespoon sugar

¹⁄₄ cup oil

1. In a small bowl, mix milk with flaxseeds and set aside.
2. In a large bowl, combine flour, baking powder, salt, and sugar.
3. Stir the oil into the milk mixture. Add wet ingredients to the large bowl and mix thoroughly.
4. Cook according to the manufacturer’s directions for your waffle maker.

Creamy Maple Sauce

2 cups powdered sugar

1 tablespoon maple syrup

¹⁄₄ cup of nondairy soy creamer or nondairy milk

1. In a saucepan, combine all the ingredients, stirring until very smooth and bubbling. Add more milk a tablespoon at a time. If it becomes too thick, serve immediately on waffles.

Lemon Poppy Seed Waffles with Lemon Curd

These could just as easily fit into the dessert chapter, but as the saying goes, life is short, so eat dessert first. In this case, the first meal is breakfast, so it all makes sense. Sweet and tart, the yummy Lemon Curd could be eaten on its own by the spoonful (not that I’ve ever done that or anything).

SERVES 4

³⁄₄ cup nondairy milk

¹⁄₄ cup lemon juice

1 tablespoon ground flaxseed

Zest of one lemon

1 tablespoon sugar

¹⁄₄ cup oil

1 cup flour

2 teaspoons baking powder

2 teaspoons poppy seeds

¹⁄₄ teaspoon salt

1. In a small bowl, mix milk, lemon juice, flaxseed, lemon zest, sugar, and oil, then set aside.
2. In a large bowl, combine flour, baking powder, poppy seeds, and salt.
3. Stir milk mixture into flour mixture and mix thoroughly.
4. Cook according to the manufacturer’s directions for your waffle maker.

Lemon Curd

¹⁄₄ cup coconut milk

¹⁄₂ cup sugar

3 tablespoons cornstarch

¹⁄₈ teaspoon salt

Zest of two lemons

¹⁄₄ cup lemon juice

1. Combine coconut milk or water, sugar, cornstarch, salt, and lemon zest in a saucepan. Heat on medium, stirring constantly until mixture comes to a full boil, then cook for 1 minute.
2. Remove from heat and stir in lemon juice. Serve warm over waffles. Be sure to refrigerate any leftover curd. (That is, if you have any leftovers!)

Strawberry Daiquiri Crepes

There’s no need to make a brunch cocktail to go alongside this dish because the rum is already part of the sauce. But these won’t make you tipsy; the prevalent flavor is that of fresh and frozen strawberries alongside delicate crepe quarters.

SERVES 4

1 cup flour

¹⁄₂ cup nondairy milk

¹⁄₂ cup club soda

¹⁄₄ cup vegan margarine, melted

1 tablespoon nutritional yeast

¹⁄₄ teaspoon salt

Oil for pan

Fresh strawberries hulled and quartered

Powdered sugar for garnish

1. In a large mixing bowl, whisk together flour, milk, club soda, margarine, nutritional yeast, and salt until smooth. Allow mixture to stand on counter for 10 minutes.
2. Heat a crepe pan or a shallow skillet over medium-high heat. Add about a teaspoon oil and swirl to coat bottom of pan. Add about ¹⁄₄ cup of crepe mixture to pan and swirl again to coat entire bottom of pan with batter. Flip when edges look dry and bottom is just golden.
3. Transfer to a plate, fold each crepe into quarters, and cover with a towel to keep warm.

Daiquiri Sauce

4 ounces frozen strawberries

¹⁄₂ cup powdered sugar

¹⁄₈ cup lime juice

¹⁄₄ cup rum

1. In a small saucepan, heat strawberries and sugar over medium heat. Cook until liquid is reduced by half. Remove from heat, then stir in lime juice and rum.
2. Serve hot poured over folded crepes garnished with fresh strawberries and powdered sugar.