Do you miss eating breakfast at a diner after a long night? Me too.
GF. V. SF. NF.
1 8oz. block of extra firm hempfu (crumbled) (I use Tempt brand. If you can eat soy, tofu works great too)
1 tbsp vegan butter (Miyoko's is my jam)
1/2 cup non-dairy milk
1/4 cup vegan cheese (Follow Your Heart's Parm shreds are amaaazing)
1/2 tsp smoked paprika
1/4 tsp turmeric
1/4 tsp onion powder
Pinch of black salt (for maximum eggy flavor)
Salt & Pep to taste
1 16 oz. bag frozen southern style hashbrowns (thawed in the fridge overnight)
1 red bell pepper (diced)
1 cup fresh spinach (chopped)
1 pack vegan breakfast sausage (cooked & sliced) (I love Beyond Meat's Bratwurst cooked in maple syrup & liquid smoke for breakfast sausage)
Vegan cheese for sprinkling
Hot sauce for serving
Avocado slices for serving
In a pan over medium high heat, combine all of the scramble ingredients & heat for about 5-7 minutes, stirring frequently
You want the mixture to look like custardy scrambled eggs, not too runny, not too firm
Set aside to cool off a little bit
Preheat the oven to 375°F
Lightly oil the bottom of a cast iron skillet (or baking dish)
Toss in the potatoes, red pepper, spinach, and sausage
Season with your favorite seasoning salt mix (or the standard S&P)
Give 'er a good mix
Top yer tater mix with the scramble
Sprinkle with cheese
Put that bad boy in the oven for 35-45 minutes, until the cheese on top is as melty as vegan cheese can get
Serve with your favorite hot sauce and a couple slice of avocado
Serves 4 monsters
Add in whatever fresh herbs and veggies you have on hand! Tomatoes, broccoli, asparagus are all solid.
Assemble the night before and store in the fridge until morning! Pop in the oven, and you have an easy breakfast for a crowd.
Accept - Resless and Wild
The Princess. The Princess. The Princess of the Dawn!