Monday, July 11, 2016

What Vegans Eat: A Breakfast That Looks Just Like Yours

The Hubby's famous hash browns, tofu scramble, and homemade vegan breakfast sausage.

My friend, who really is sweet and I'm sure meant well, posted a meme about vegan breakfasts being sad.  I thought I'd post this to show that the only sadness is the plates of meat eaters.  My plate looks the same, except there's no dead animal carcasses involved.  And it won't give me a heart attack or high cholesterol.  But hey...keep eating that meat....anyway...

I would've put veggies in the tofu scramble, but the Tyrant is adamantly against that.

If you're unfamiliar with tofu scramble, it's simply firm or extra firm tofu crumbled in a pan with vegan butter, a tablespoon of nutritional yeast, a teaspoon of black salt (easily purchased at any Indian Asian store) and some turmeric.

For those of you making vegan sausage products at home, no you don't need to use foil.  You can steam them in pint sized mason jars!  

You can even refrigerate and freeze them in the same jars you stem them in.  For the record, my meat eating friends, you can buy very good, commercially made breakfast sausage.  It has none of the fat or cholesterol of the dead carcass kind.  Give it a shot, your heart will thank you.


  1. Hi! Stumbled accross this. How do you steam these in jars? You just put the dough in pint sized jars? Halfway? Same amount of time? Thanks!

    1. I just pack in the mix up to the fill about a half inch from the top (yes, pint sized jars). Then I use a plastic lid, tightened the same way you would if you were canning using metal lids/bands and put them in the steamer. I've laid them down and I've stood them up, but I haven't noticed any real difference in how they cooked. Then I steam them for the same amount of time as I would if I used foil. I like that it's not as wasteful as foil, and if you have too many jars made, you can leave the lid on and put them in the freezer.


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