Classic Vegetarian Breakfast
A Healthy Vegan Breakfast with all the Fixin's
Dig in to this classic vegetarian breakfast with all the fixins': scrambled "egg-style" tofu, hearty black beans, homemade hashbrowns. Don't wait for a special occasion!
This vegan (dairy-free, egg-free) breakfast is perfect for special occasions, brunches, and lazy Sunday mornings...or afternoons.
Put on some coffee and get out the chopping board for this one – don't worry, it doesn't take long!
The Recipes (See Below):
- Scrambled Tofu
- Black beans and Salsa or Vegetarian Baked Beans
- Hashbrowns
To Round it Out:
- Veggie bacon, sausage, or Canadian bacon
- Tomato slices
- Freshly roasted coffee (To roast your own coffee, see The Coffee Bean Queen)
- Toasted artisan bread; try sunflower rye or multigrain
- Button mushrooms sliced and sautéed with onions and margarine
- Fresh fruit or smoothies (may require substitution to soy milk/soy yogurt)
- Optional garnishes: Mock sour cream, vegan cheese (shredded), diced green onion, avocado slices, salsa
Preferred equipment:
- Large nonstick or heavy-bottomed skillet – all the better to cook everything at once, my dear
- Spatula or egg-flipper
- Knife and cutting board for the potatoes
There are some tricks to getting everything on the table while warm and at the same time. Invest in a good quality, large frying pan or grill. Especially if cooking for smaller groups of people, everything can be cooking at the same time (or sequentially) and finished around the same time. And there's only one pan to clean!
Vegetarian Hashbrowns Recipe
If cooking everything in one pan, start with these as they take the longest to cook.
Ingredients:
- 1 small onion, chopped
- 1-2 tbsp. olive or other vegetable oil (quantity will depend on the quality of your non-stick cookware; if using cast iron you will need at least two tablespoons)
- 4 medium potatoes
- salt and pepper, to taste
- paprika, to taste
Directions:
- Heat the oil over medium heat.
- Dice the onion, place in pan, and sauté and stire while you chop the potatoes.
- Chop the potatoes into dice-sized cubes and add to the pan.
- Sauté and stir, then sprinkle salt, pepper, and paprika over top. A light sprinkle over the entire surface usually will suffice. If you would like to add any other herbs/spices, do it now as well.
- Sauté over medium heat for about 10 minutes for crunchy potatoes, or longer for softer potatoes.
Black Beans and Salsa Recipe
Serves 1, but quantities are easily doubled.
The simplicity of this recipe makes it one of the most versatile vegetarian standbys. Dress it up or down, onto nachos or into soup, one must never underestimate the power of black beans and salsa.
Ingredients:
- ½ cup cooked black beans, drained and rinsed
- 2 Tbsp. prepared salsa
Directions:
- Mix the beans and salsa together. Heat them up in the frying pan in a little oil, margarine, or non-stick cooking spray. If you have a good nonstick pan they won't stick, even with no oil. Don't let them overheat or they'll stick to the pan.
- Season with salt, pepper, and hot sauce if you like. Allow ½ cup beans per person.
