Easy Breakfast Ideas || Eating When I’m Board Ep.2

Need a super quick breakfast plan of action? Try this easy vegan breakfast board! You can assemble it in about 15 minutes or less.

Pop the hashbrowns and tempeh bacon in the oven

Stuff the waffles in the toaster

Wash, slice fruit + veggies

Pan-fry polenta

Arrange and serve

I hope you enjoyed Episode 2 of “Eating When I’m Board”, my inspiration series for lazy cooks.

Let me know what types of boards you’d like to see next!

PRODUCTS USED IN THIS VIDEO ▹

Cranberries

Mulberries

GF Granola

Follow Your Heart Vegan Egg

Follow Your Heart Vegan Parmesan

Polenta

GF Vegan Waffles

Tempeh Bacon

Chia Seeds

Cinnamon Raisin Peanut Butter

FTC: Not sponsored. Affiliate links used in the post above.

Gochujang Spicy Miso Hasselback Sweet Potato


Gochujang Spicy Miso Hasselback Sweet Potato
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 servings
Ingredients
  • 2 sweet potatoes- washed, dried
  • 4T (vegan) butter
  • 2T white miso
  • 1 heaping tablespoon Chung Jung One Gochujang
  • chives
  • sesame seeds
  • optional: panko bread crumbs
Instructions
  1. Preheat oven to 425F degrees.
  2. Use long handled spoons or chopsticks as guides. Make ¼ - ⅛ inch cuts into potatoes but do not cut all the way through. Keep the bottom intact.
  3. Mix butter, miso and gochujang in a small bowl.
  4. Spread half of the butter mixture into the potatoes. Place into an oven-safe pan with edges.
  5. Bake for 40 minutes.
  6. Remove from oven, slather with remaining gochu butter.
  7. Optional: sprinkle with panko bread crumbs.
  8. Return to oven, bake an additional 20 minutes.
  9. Top with sesame seeds and chopped chives.

 

 

Tofu Scramble | Quick ‘n Dirty


Tofu Scramble
 
Prep time
Cook time
Total time
 
A quick 'n dirty protein power-up to satisfy your savory breakfast yen.
Author:
Cuisine: Breakfast
Serves: 2 servings
Ingredients
  • 1 SMALL ONION, DICED
  • 1 RED BELL PEPPER, DICED
  • 1 CUP BROCCOLI FLORETS
  • 1 BLOCK OF ORGANIC FIRM TOFU- PRESSED, CRUMBLED
  • 2 T ORGANIC WHITE MISO
  • 1 T TAMARI
  • 1 T MIRIN
  • 1 T ORGANIC TURMERIC POWDER
Instructions
  1. SAUTE ONIONS OVER MED HIGH HEAT FOR 2 MINUTES.
  2. ADD BELL PEPPER AND BROCCOLI, SEASON W/SALT & PEPPER. COOK 1 MINUTE.
  3. ADD TOFU, TURMERIC.
  4. MIX MISO, MIRIN, TAMARI IN A SMALL DISH. MIX INTO TOFU.
  5. HEAT UNTIL TOFU IS WARMED THROUGH.
  6. GARNISH WITH FRIED GARLIC, MICRO GREENS

 

Spicy Peanut Soba

9780544379800_hres

 

Text excerpted from HEALTHY HAPPY VEGAN KITCHEN, © 2015 by Kathy Patalsky.

 

SPICY PEANUT SOBA NOODLES WITH VEGGIES
 
Prep time
Cook time
Total time
 
This peanutty noodle dish is delicious, craveable, and healthy. Think of it as comfort food pasta for peanut lovers! Soba noodles are rich in the good-for-you grain buckwheat and the creamy flavorful peanut sauce is the perfect complement. This sauce is delicious both thick and creamy and thin and light, it just depends on what you crave. You can also modify the sweetness and spiciness to suite your taste buds. Add some carrots or choose your own veggie accents to fold into this versatile recipe!
Author:
Cuisine: Asian
Serves: 2 servings
Ingredients
  • SWEET AND SPICY PEANUT SAUCE
  • 3 to 4 tablespoons peanut butter, softened
  • 2 tablespoons grade B maple syrup
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon tamari
  • 1 tablespoon chopped fresh cilantro
  • 1 clove garlic
  • 1 teaspoon sesame oil ½ teaspoon grated peeled fresh
  • ginger Few pinches of cayenne
  • ¼ to ½ cup plain nondairy milk or
  • water (see Note)
  • 1 cup thinly sliced carrots
  • 2 teaspoons hemp or sesame seeds (optional)
  • ¼ cup finely chopped fresh cilantro
  • 1 teaspoon crushed peanuts
  • 3 cups uncooked soba noodles
Instructions
  1. Bring a large pot of salted water to a boil. Add the noodles and cook until tender, about 5 minutes. Drain and rinse the noodles under cold water. For chilled noodles, transfer the noodles to a bowl and refrigerate until ready to use. Otherwise, cover the noodles to keep warm.
  2. For the Sweet and Spicy Peanut Sauce:
  3. In a food processor or blender, combine the peanut sauce ingredients, adding the nondairy milk last a spoonful at a time until you reach a thickness you like, and process until smooth. If the noodles are cold and dry, a wetter sauce may be best, but if the noodles were just cooked and are still steamy and slightly wet, a thinner sauce may be better. You can also adjust the thickness by adding a spoonful more or less of the nut butter.
  4. For warm noodles and sauce:
  5. Pour the sauce in a small saucepan and simmer for 2 to 3 minutes just to warm. Otherwise, pour the sauce directly over the chilled noodles and place back in the fridge until ready to serve.
  6. To serve, toss the dressed noodles with the carrots and
  7. seeds (if using) over the top. Sprinkle with the cilantro and peanuts to serve.

Vegan Pizza | Bold & Spicy

Duuuuudes! I made pizza…VEGAN pizza… in this Pizza Box oven gadget-thingy I got for my birthday (Thanks Aunt Sylvia!). Yes, of course you could just bake it in the oven but it’s much more fun to use the Pizza Box. No preheating, variable settings based on the type of crust you prefer and done in just 20 min! The pizza was baked to perfection and tasted fan-freakin-tastic. You can buy the Pizza Box online *HERE

Vegan Pizza | Bold & Spicy
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Pizza
Serves: 8 slices
Ingredients
  • Trader Joes's garlic Pizza Dough
  • Pizza sauce
  • Shredded vegan cheese
  • Thinly sliced red onion
  • Black olives
  • Jalapeños
  • Soyrizo or other spicy vegan sausage
  • Bell peppers
  • Roasted green chiles
  • Olive oil
  • Cilantro
Instructions
  1. Prepare the pizza dough according to package directions
  2. Lightly mist Pizza Oven pan with olive oil
  3. Spread dough into pizza pan
  4. Spread pizza sauce onto dough
  5. Top with your favorite ingredients, in the amounts you prefer.
  6. *Go sparingly on the vegan cheese, more is not always better

If you and I are splitting a pizza, what toppings are going on your half? Let me know in the comments 🙂

p.s. If you were wondering why this blog has been so quiet, you can watch my Updates, Ugly Cry and What’s Next for Veggietorials video for the scoop and the poop.

*Purchasing via my Amazon affiliate link supports more content on this site

KimChi Fried Rice Balls

So I was doing a little website maintenance, and realized I never posted this recipe here! It was just living on my YouTube channel, all alone, without it’s vegan recipe brothers and sisters.

Welcome home, Flaming Kimchi Balls.

Read more…

Vegan Mandu {Korean Dumplings}

Read more…

How to Make the Perfect Vegan Cheese Platter

Day 2 of the 12 Days of Vegan Christmas Video Series and Giveaway features our favorite artisan vegan cheese from Miyoko’s Kitchen.

What is your favorite vegan cheese? I’d love to know in the comments!

Be sure to enter the giveaway daily for more chances to win. We’ll select one person on Christmas Day to win 20+ gifts valued at over $2700!!!

 

 

Quinoa Cauliflower Mash

It’s time for my favorite food-centric holiday, so I’m sharing my vegan twist on a classic Thanksgiving dish. Instead of the same old boring mashed potatoes, try my Quinoa Cauliflower Mash as an alternative vehicle for all things gravy.

Read more…

Shiitake Lettuce Wraps


Shiitake Lettuce Wraps
 
Prep time
Cook time
Total time
 
Savory shiitakes and cool lettuce compliment each other in this classic Asian dish.
Author:
Serves: 2 servings
Ingredients
  • 2 cups diced shiitake mushrooms
  • 1 cup diced crimini mushrooms
  • ½ cup julienned red bell pepper
  • ½ cup chopped water chestnuts
  • ¾ cup cashew pieces
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons chopped green onions
  • 2 tablespoons vegan oyster sauce
  • 1 tablespoon coconut aminos
  • 4 pitted medjool dates
  • ¾ cup hot water
  • 1 tablespoon sesame oil
  • salt&pepper
  • 4-6 romaine lettuce leaves
  • For Garnish
  • ¼ cup shredded carrot
  • sesame seeds
  • Sriracha
  • For Gluten-free
  • Omit vegan oyster sauce and use a total of 3 tablespoons coconut aminos
Instructions
  1. Add hot water and pitted dates to a blender.
  2. Blend on high speed for one minute until you have transformed the mixture into date syrup.
  3. Set aside.
  4. Heat sesame oil over med-high heat and sauté garlic,ginger and green onions until fragrant (about one minute).
  5. Toss in mushrooms,then add vegan oyster sauce and/or coconut aminos and ½ cup date syrup(use more if you like a sweeter sauce).
  6. Mix well, cook for one minute.
  7. Add water chestnuts,cashews,red bell pepper and season with salt and pepper to taste.Give it one last stir and serve immediately in lettuce wraps.
  8. Garnish with shredded carrots, sesame seeds and Sriracha.