The Vegan Brunch Bowl
Ingredients - A large serving for leftovers
onion (half diced)
minced garlic (a good tsp - add more to repel vamps)
hash-brown baggie (1 bag of the tiny pieces is best)
black beans (half can, can serve two)
roasted red pepper spice (1 tbs - but to your liking)
shredded carrots and zucchini - your desired amount
prepared coleslaw mix - half bag
Optional:
Hot sauce
Tip: Cook hash-browns halfway so the centre is soft in the end
Saute onions and minced garlic in olive oil
Add your black beans and spice: roasted red pepper spice is fun, tasty & colourful
When your hash-browns are half - 3/4 baked add to the mix and brown to your liking
I like to add shredded veggies - carrots/zucchini/cauliflower at the end with some vegan cheese, turn the burner off mix it all together a put the lid on for a few minutes, such a nice way to eat your vitamins - fresh and not overcooked
Add salad topper if you want more protein from the seeds and sweetness from the craisins
Watch your protein servings though - you don't want too much or too little
Serve - add a dollop of hummus and a splash of hot sauce - it looks pretty too
Or try as a wrap - The Vegan Wrap
Spread a layer of hummus on the flat bread with hash browns or the patty
Add veg/bean/optional item mix and some fresh diced tomato and cucumber
Here's a quick challenge - Vegan eggs
Ingredients
A block of if xtra firm tofu (is 4 good servings)
Tumeric
Just squish the fluid completely out of the firm tofu so tofu crumbles.
With olive oil saute onions, garlic, then add the tofu (fry like eggs)
Add 2 Tbsp of nutritional yeast & 1 tsp of turmeric spice
Fry and enjoy!
Enjoy with hash browns, or toast some rye bread with vegan butter - add fruit - another vegan breakfast staple
Let me know how it goes - questions - do you have any tips? Comment below 🙂