VEGAN "EGG MCMUFFINS"

I know most vegans aren't exactly craving mcmuffins. This is an awesome quick breakfast to make and why not make a better recipe for all those who are craving mcmuffins! Its a way healthier alternative.You could fry up some tempeh bacon or tofurkey links too. They taste amazing in the sandwich. This is my favourite breakfast to make on my days off. Its easy to change the spices up according to your taste. I personally think this is the best way to make them look like real scrambled eggs. Something I still miss and I'm sure some of you miss them too. This is my fix and I hope it'll be yours too! 

VEGAN EGG MCMUFFINS

RECIPE

1 package of soyganic tofu

1/4 white onion, diced

3 cloves garlic

2 mushrooms, diced

1 tablespoon olive oil

1/2 teaspoon salt

2 tablespoons nutritional yeast

1 teaspoon turmeric

1/2 teaspoon cumin 

1 teaspoon curry 

1/2 teaspoon pepper

daiya onion and chives vegan cream cheese

2 english muffins

STEPS
Add one tablespoon of olive oil to a medium size frying pan. Turn up to medium heat and add a dash of salt. Allow to heat up for a couple minutes. Put a small slit in the top of your tofu container and drain the water out. Remove the seal and mash up your tofu with a fork. Once the entire thing is broken up evenly add it to your heated pan with a spatula. Distribute the tofu evenly in the pan. Begin cutting up your veggies, garlic first. Add all your vegetables to the pan. Stir all the ingredients together. Allow to fry for 5 minutes. Add all your spices, nutritional yeast to pepper. Stir all ingredients together. Allow to fry for another 15-20 minutes. All the water from the tofu should be absorbed. It should look like this!

Toast your english muffins and spread some daiya cream cheese on each side. You can slice up a tomato as well. Scoop out a large spoonful of your "scrambled eggs" and spread it on your english muffin. Use half for each sandwich and that way you can eat some on the side!

Breakfast is served!

VEGAN QUICHE

VEGAN QUICHE

This was my first attempt at making vegan quiche and it was such a success!! This recipe is amazing. I think the crust could maybe use some work but overall I was pretty pleased. It was even better the next day after we left it in the fridge. It seriously tasted/was the texture of a real quiche. I haven't eaten them in years but I can still remember because they were one of my favourite foods. Its got all the traditional veggies a quiche does and even with a little twist! I added leek and red pepper. Top if with your favorite daiya flavour and viola! Have fun baking my vegan quiche!

RECIPE

makes 1 quiche

For filling:

Olive oil

1 leek, thinly sliced

2 cloves garlic, diced

1/4 purple onion, diced

4 crimini mushrooms, sliced

1/2 tomato, thinly sliced

1/2 red pepper, diced

1/4 cup fresh basil leaves

a big handful of fresh spinach

1 teaspoon salt

1 teaspoon pepper

Handful of daiya cheese (I used pepper jack shreds)

For tofu:

350g package of organic tofu

4 tablespoons nutritional yeast

5 tablespoons almond milk

1/2 teaspoon salt

1 teaspoon pepper

pinch of turmeric

For crust:

2 cups whole wheat flour

4 tablespoons dried herbs (thyme, basil, oregano)

1 teaspoon black pepper

115ml water

2 tablespoons olive oil

STEPS

Preheat your oven to 350 degrees F. Lightly oil a round glass or tin foil pan. Anything around 20 cm works. First combine all your flour, herbs and pepper. Stir together. Add water then olive oil. Mix together until dough forms. If your dough is too dry add a teaspoon of water. Make a clean, lightly floured area for your dough to be placed on. Next knead your dough for 5 minutes. It should be tough and doughy but not sticky. It should be smooth enough for your to knead and mould though. Roll your dough out. It should be big enough to fit in your pan and create a crust around the outside. Place it in your oiled pan and press the edges lightly with fingers around the sides to form your crust. Make sure its tall enough that its to the top of your pan. Its okay if its not perfect but it needs to fit all your filling! 

Next is your filling. Cut, slice and dice all your vegetables. Get a frying pan and lightly oil with olive oil. Heat to med-low heat. This is to saute your vegetables. Once all your veggie are cut add to the heated pan Add them in order doing the spinach and basil last. Saute for 5 minutes.

 (This recipe is for one I just made two                                                                                                   anyways haha)

Next is your tofu mixture.
Add all ingredients to your blender or food processor and blend until smooth and creamy. Pour the tofu mixture into a bowl. Add your sauteed vegetables to the mixture and stir together well. Pour your mixture into your crust and smooth the top with a spoon so it looks pretty. Sprinkle a handful of daiya on the top. Put in the in oven and bake for 30 minutes or until the top is slightly brown and crispy.
Allow to cool for 10 minutes before serving.

Enjoy:)