Tuesday, March 25, 2014

The Big Vegan Breakfast Plate.

This is what you eat when you want a big, filling, stick-to-your-ribs kind of meal. This is what you eat when you need something that will last you through that 3 hour business meeting, even if it ends up going longer. This is what you eat when you finish a Saturday morning long run and want a big, hearty brunch.This breakfast totally delivers. It will keep you going for hours. Loads of protein, lots of energizing carbs, and of course tons of veggies. Savory breakfast done right.

The Big Vegan Breakfast Plate. Served with steamed pearl onions, carrots, and tomato-basil marinara sauce.

The Big Vegan Breakfast Plate; Vegan, Gluten-Free. Serves one. 


For the Eggplant "Bacon": 
  1. 7 oz. eggplant, VERY thinly sliced (about 1/4-1/2 inch lengthwise)
  2. 1 T Bragg's liquid aminos
  3. 1 T water
  4. 1 tsp agave nectar
  5. to taste: chipotle powder, garlic powder, onion powder, paprika, and black pepper

  1. Preheat oven to 170 degrees F. Line a biking sheet with parchment paper.
  2. In a shallow bowl, whisk together all ingredients except eggplant.
  3. Place eggplant sliced, one at a time, in marinade. Press into marinade to "absorb". Flip and press. Place on parchment. Repeat with remaining eggplant slices. 
  4. Bake for one hour. After an hour, turn off the oven. Leave eggplant in oven for 15 minutes, after turning off oven. 
  5. After 15 minutes, remove from oven and use as desired. (Can be stored in an airtight container in the refrigerator for up to a week.)

Eggplant "Bacon"

For the "Basic Tofu Scramble"
  1. 6 oz. silken tofu
  2. 2 T nutritional yeast
  3. to taste: onion and garlic powders, turmeric, black pepper
  4. 1-2 tsp Bragg's liquid aminos
  1. Heat a non-stick skillet over medium heat. Add a splash of water along with tofu. "Mash" tofu with spatula. 
  2. After a few seconds of cooking, add nutritional yeast (nooch, as I like to call it) and spices, excluding pepper. Cook until heated through. Add liquid aminos and cook 1 minute. Serve and sprinkle with pepper.

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                                                       Basic Tofu Scramble.

For Spinach-Chickpea Pancakes
  1. 1/4 Cup chickpea flour
  2. 3 Cups fresh spinach leaves
  3. 1/4 Cup +/- water
  4. to taste: onion and garlic powders, and black pepper

  1. If you have a juicer, juice your spinach. This will replace most, if not all, the water called for in the recipe. If you don't have a juicer, place spinach in a Vitamix or other high speed blender and blend with a little water until mostly liquified. Alternatively, you can place it in a mini food processor and "chop" finely. It will not get liquified, but that's okay.
  2. In small-medium size bowl, add flour, spices, spinach liquid, and water (add a little at a time--it's better to add more as you go that to add too  much at the beginning). Mix well, ensuring all flour clumps are gone.
  3. Pour batter onto heated non-stick skillet and cook 3-4 minutes per side. Makes 2 pancakes.
Spinach-Chickpea Pancakes, un-garnished.


  1. I make an almost identical tofu scramble and i love it! It has become a staple because it's so quick and satisfying. I call it "brunch" no matter what time of day it is :) It's also good with wilted spinach stirred in, or with salsa!

    1. I agree! Tofu scrambles are the BEST!