Vegan Breakfast Recipes

Vegan Banana Muffins Extraordinnaire

Like eating a mini personal vegan banana bread -- but better! Be sure to try the variations too for a yummy vegan breakfast.

• 1/4 cup unsweetened applesauce
• 1/4 cup non-dairy butter, softened
• 1 scant cup Sucanat, or other granulated sugar
• 2 heaping teaspoons soy flour combined with 2 Tbsp. water
• 2 bananas, large, mashed
• 2 cups flour (best with 1/2 whole wheat and 1/2 unbleached white)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup non-dairy milk combined with 1 Tbsp. apple cider vinegar (to make a "buttermilk")
• 1 teaspoon vanilla

1. Preheat oven to 375 degrees (F) and lightly grease muffin pan.

2. In a blender, combine applesauce, non-dairy spread and sweetener until fluffy. Then beat in soy flour mixture, followed by bananas. Transfer to a mixing bowl.

3. Combine flour, baking powder, and baking soda in a small bowl.

4. Stir flour mixture and soy milk mixture alternately into banana mixture, until just moistened. Then stir in vanilla.

5. Pour batter into muffin cups, filling about 3/4 of the way full. Bake until golden, about 23-25 minutes. Allow to cool on a wire rack before removing from muffin pan. Enjoy!

Yield: 6 large or 12 small muffins.

Variations:

• Add chopped toasted walnuts;
• Add blueberries, fresh or (defrosted) frozen;
• Add non-dairy chocolate chips.

Vegan Bluberry-Banana Walnut Pancakes

These are tender and fluffy and make the perfect vegan breakfast.

• 1/2 cup whole wheat flour
• 1/2 cup unbleached flour
• 2 teaspoons baking powder
• 1 banana, mashed
• 1 1/4 cups non-dairy milk (I like oat milk)
• 1 Tablespoon granulated sweetener
• 1/2 cup finely chopped walnuts
• 1 cup blueberries, fresh or (defrosted) frozen

1. In a large bowl, sift the flour and baking powder together. In a small bowl, mash the banana with a fork and add 1/4 cup of the milk, mixing together until there are no lumps. Add the banana, sweetener, walnuts, blueberries, and remaining milk to the dry mix and stir together until "just mixed".

2. Heat a nonstick pan or a lightly-oiled frying pan. Using a measuring cup of your choice, scoop batter onto pan to make cakes. Let sit on medium heat until the bottom turns golden brown. Flip and cook other side. Repeat process until all the batter is gone. Makes 2 or more servings.

Variations:

• Replace the walnuts with pecans or almonds;
• Switch out the blueberries for your favorite fruit, such as blackberries, chopped strawberries or pineapples;
• Double the recipe and wrap cooled pancakes tightly between layers of saran wrap, then freeze for a quick breakfast on a busy morning.

Vegan Blueberry Muffins w/Crumb Topping

Makes 6 giant muffins that are, quite simply, da bomb!

• 1 1/2 cups flour (best with 1/2 whole wheat and 1/2 unbleached white)
• 3/4 cup Sucanat, or other granulated sugar
• 1/2 teaspoon sea salt
• 2 teaspoons baking powder
• 1/3 cup applesauce, or vegetable oil
• 1 Flax Egg (see recipe below)
• 1/3 cup non-dairy milk (plus extra milk or OJ as needed)
• 1 cup Blueberries, fresh or (defrosted) frozen

• 1/4 cup Sucanat, or other granulated sugar
• 1/8 cup (over full) whole-wheat flour
• 1 Tablespoon non-dairy butter
• 3/4 teaspoon Cinnamon

• 1/3 cup flax seeds
• 1 cup water

1. To make the flax eggs: Grind flax seeds in a blender or food processor. Slowly add water and blend until it produces a gooey mixture. This makes 6 flax "eggs". Refrigerate unused flax eggs in refrigerator for up to 6 days. (Be sure to clean out blender immediately!)

2. Preheat oven to 400 degrees. Grease 6 large muffin cups.

3. Combine flour, sugar, salt and baking powder. Pour the applesauce (or vegetable oil) into a 1 cup measuring cup, then add the flax egg (1 egg = 3 Tbsp. flax goo) and enough milk to fill the measuring cup. Add to dry ingredients and mix well. If batter is too dry, add more milk or some OJ to moisten. Fold in blueberries, then place the batter into the greased muffin tin.

4. To make crumb topping: Mix the sugar, flour, non-dairy butter and cinnamon until any large lumps are worked out. Sprinkle topping over muffin batter before baking.

5. Bake 15-20 minutes, until the topping and the tops of the muffins are golden. Allow to cool briefly on a wire rack before removing from muffin pan.

Vegan Breakfast Casserole

Outstanding flavor that everyone in your family will love at your next vegan breakfast.

• 6 whole-grain bread slices, very lightly toasted
• Vegan sausage, to taste (I like LightLife's 14-ounce Gimme Lean Sausage tube)
• 2 cups non-dairy milk
• 1 cup silken tofu
• 3 Tablespoon tahini
• 2/3 cups nutritional yeast
• 3 teaspoons onion granules
• 2 teaspoons prepared yellow mustard
• 2 teaspoons sea salt
• 1 teaspoon pure maple syrup
• 1 teaspoon lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon thyme
• Freshly ground black pepper, to taste (1/4 - 1/2 teaspoon)
• 1/4 teaspoon marjoram

1. Lightly oil an 8 x 11.5 baking dish. Cut very lightly toasted bread into large cubes and scatter evenly across bottom of baking dish.

2. Next, if using a tube of sausage, wet fingers and break sausage into bite-sized pieces, scattering 1/2 the sausage evenly across bread cubes. (If using sausage links or patties, cut into bite-sized pieces and scatter 1/2 the sausage evenly across bread cubes.)

3. To a blender, add milk, tofu, tahini, nutritional yeast, onion granules, mustard, salt, syrup, lemon juice, garlic powder, thyme, black pepper and marjoram. Blend until completely smooth. Pour mixture over bread/sausage mixture.

4. Scatter remaining sausage over the top of the casserole.

5. Cover dish with plastic wrap. Place in freezer for 2 hours, or in refrigerator until liquid is "set". (Refrigerating overnight works beautifully too.)

6. Preheat oven to 325 degrees. Bake casserole, uncovered, until lightly browned, but not burned. (About 50 minutes.)

Serves 6

Variations:

• Substitute lightly cooked bacon for the sausage

Vegan Breakfast Grains

This vegan breakfast will warm you to your kissers on a cool morning!

• 1 1/2 cups water
• 1/3 cup whole oat groats, wheat berries, spelt, kamut, or any mixture of your favorite grains, freshly ground

1. Boil water. Whisk freshly ground whole grains into the water and turn down to a simmer. Cook to desired consistency, whisking often.

2. Top with favorite toppings, such as non-hydrogenated and non-dairy butter spread (like Earth Balance) or extra-virgin coconut oil, non-dairy milk, cinnamon, nutmeg, and pure organic maple syrup. Serve with 2 slices of toast slathered with your favorite nut butter and a big glass of fortified OJ.

Serves 1 -- recipe can be doubled, but use a little less water.

Variations:

• Sprinkle with finely chopped nuts or finely ground seeds;
• Top with fresh fruit;
• Use your favorite grain, adjusting the water level each time as needed -- it may take some experimentation to find the correct amount as some grains require less water, and some more.

Vegan Buckwheat Pancakes

For years I used whole wheat flour to make pancakes. Now I use buckwheat flour (which is gluten-free and not actually wheat), and love the flavor so much more.

I use buckwheat groats and grind them in my Vitamix for the ultimate in fresh (you can taste the difference!), but you can also use pre-ground buckwheat flour.

A word about using buckwheat flour: The texture of the batter will seem a little strange when raw, but don't worry, they produce very tasty pancakes. Also, you may have to play around with the amount of liquid to reach the desired thickness of pancake you prefer.

Also, use Stevia or my favorite Z Sweet if you are trying to avoid sugar. Otherwise, any natural sweetener will do.

• 2 1/4 cups non-dairy milk + 1 teaspoon apple cider vinegar (to make buttermilk)
• 1 1/2 cups buckwheat groats, ground into a flour, or use buckwheat flour
• 1/4 cup rolled oats
• 1 Tablespoon baking powder
• 1/4 teaspoon ground allspice
• 1/2 teaspoon cinnamon
• 1/3 cup walnuts, toasted and chopped
• 1/8 teaspoon Stevia (or 2 teaspoons sweetener of your choice, to taste)
• 1/4 cup chocolate chips, optional
• 1/2 cup blueberries, optional

1. Combine milk and vinegar in a medium bowl. Set aside.

2. In a large bowl, whisk together buckwheat flour, oats, baking powder, allspice, cinnamon, walnuts and sweetener. Add milk/vinegar mixture and whisk just until mixed. (Do not overmix or your mixture will get super goopy and stretchy.) Stir in chocolate chip and blueberries, if desired.

3. Heat a nonstick pan or a lightly-oiled frying pan over medium-high. When the pan is VERY hot, using a measuring cup of your choice, scoop batter onto pan to make cakes. Let sit until the bottom turns golden brown. Flip and cook other side. Repeat process until all the batter is gone.

Serves 2-3 -- recipe can be doubled, but use a little less water.

p.s. PLUS, after you flip your 'cakes, the holes stick around to fill with your fave vegan butter. :)

Vegan French Toast

A quick and easy vegan breakfast!

• 6 slices of your favorite bread, preferably whole grain -- thick slices work best
• 1 cup non-dairy milk (I like oat milk)
• 2 Tablespoons silken tofu
• 1 Tablespoons nutritional yeast
• 1 tsp. granulated sweetener
• 1 tsp. vanilla
• 1/2 tsp. sea salt
• 1/2 tsp. cinnamon
• dash of nutmeg

1. Process all ingredients in a blender until smooth.

2. Lightly oil a large frying pan with a touch of coconut oil, organic canola or non-hydrogenated non-dairy butter (my preference, such as Earth Balance).

3. Dip the bread slices into the mixture, covering both sides. Cook over medium-low heat, flipping once, until golden and crispy on both sides.

Serves 3.

Variations:

• Add one ripe banana or a handful of blueberries to the mixture before blending;
• Serve topped with your favorite fruit;
• Double the recipe and wrap cooled french toast tightly between layers of saran wrap, then freeze for a quick breakfast on a busy morning

Tasty Vegan Potato Hash

This makes for a scrumptious vegan breakfast or brunch.

• 2 Tablespoons extra-virgin olive oil
• 1 pound organic frozen hash browns
• 3-5 scallions, minced
• 6 ounces tempeh bacon, cut into 1/2" pieces
• 2 Tablespoons capers
• 1/4 - 1/2 cup cashew sour cream (*see easy recipe below), or use store-bought vegan sour cream
• 1 Tablespoon whole-grain Dijon mustard
• Sea salt and freshly ground black pepper, to taste

1. Heat the oil in a large skillet. Add frozen hash browns and scallions and saute over a medium flame, covered, until the potatoes begin to brown on the bottom. Flip and brown again.

2. Meanwhile, combine all remaining ingredients in a medium bowl. Add the sour cream mixture to the browned hash browns and cook just long enough to heat, about 3 minutes. Salt and pepper to taste.

Variations:

• Add crumbled and pre-steamed tempeh;
• Try grated sweet potatoes -- or a mix of both!

Serves: 2-3

*Cashew Sour Cream

• 1 cup cashews
• 1 Tbsp. miso
• 1-2 Tbsp. lemon juice, or to taste
• 1-2 Tbsp. apple cider vinegar, or to taste
• 1 tsp. sea salt
• fresh water, to desired consistency (add slowly!!)

Combine all ingredients in a blender and process until smooth.

Vegan Sassy McMuffins

Although not an everyday vegan breakfast due to the amount of processed foods needed to create this recipe, it's a good one when you just want something fun to eat.

• 1/2 onion, diced
• 2 cloves garlic, or to taste, finely chopped
• 1/2 Tablespoon extra-virgin olive oil
• One 8 oz. firm tofu
• 3 Tablespoons nutritional yeast
• 1 Tablespoon Tamari, or Bragg's Liquid Aminos
• 1/4 teaspoon turmeric
• sea salt, to taste
• 4 English Muffins
• 4 slices of your favorite vegan cheddar cheese
• 4 slices Yves Veggie Canadian Bacon

1. Saute onion and garlic in oil in a large skillet.

2. While onion and garlic cook, mix tofu, nutritional yeast, Braggs, turmeric and sea salt in a bowl, using a fork to mash tofu into small pieces. Add to the sauteed onion and garlic, and mix together in the pan. Cook over medium heat until lightly brown on one side. Turn and lightly brown other side. Turn heat to lowest setting to keep warm.

3. Lightly toast English muffins. While waiting for them to toast, evenly divide tofu into 4 sections in the pan. Using a spatula to lift tofu, carefully slip slices of Canadian bacon under each tofu section. Top each section with one slice of cheese. Cover and allow to melt. Place each tofu/bacon/cheese section between toasted English muffins.

Yield: 4 sandwiches

Sassy's Vegan Superfood Smoothie

This recipe has gone through many changes over time, but this one's a keeper. I make this every morning just after my cardio workout (or before if it's my day for weights). It's fantastically delicious and incredibly nutrient-dense, and Jeff and I never, ever get tired of drinking these puppies down. :)

Please note, if the weather turns super cold in the winter months we switch to having an apple first, followed by a hot breakfast, like Breakfast Grains. But for most of the year, this smoothie is our breakfast of choice. You will actually crave it because it is SO tasty and you can feel the effect these super nutrients have on your body, mind, and soul.

We always say "What did we do before our smoothies?" I promise you will love the experience.

• 1 cups organic frozen blueberries
• 1/2 cup organic frozen raspberries
• 1/4 cup organic frozen blackberries
• 1/4 cup organic frozen strawberries
• 1/2 cup organic goji berries (about 2 handfuls)
• 2 heaping Tablespoons organic cacao powder
• 2 heaping Tablespoons organic wheat grass powder
• 1 large pinch dulse (about 1 heaping Tablespoon)
• 1 Tablespoon hemp seeds
• Fresh young coconut water (see note below)

Add all ingredients to the blender (or Vitamix) except the coconut water. Then, add coconut water until all ingredients plus the water equal 5 - 5 1/4 cups (see note below). Use less coconut water got a thicker smoothie, and more to make a thinner smooothie. Blend on high for 1 minute. Pour into 2 large glasses and serve with a straw. (Optional: Shout "The Smooth is on the move!" as you walk your smoothie to the person sharing it with you.)

I drink my smoothie down with 4 caps of Alpha Sun blue-green algae which I purchase from SimplexityHealth.com. This is optional, but highly recommended.

Yield: 2 smoothies.

Note: Depending on the size of the coconut, 1 coconut is usually not enough coconut water, but 2 coconuts might be too much. So what I usually do is use the water from 1 fresh coconut, and then fill the rest with pre-packaged coconut water. I like the brand One which comes in a carton, but Amy and Brian's canned coconut water is also delicious. If you can't find fresh young coconuts, then it's okay to use the pre-packaged coconut water for the entire recipe.

Vegan Scrambled Tofu

A good ol' standby vegan breakfast. Flavored to perfection and chock full of yummy veggies, which help to make the tofu more digestible.

• 1 pound regular tofu - firm
• 6 Tablespoons nutritional yeast
• 2 Tablespoons Bragg Liquid Aminos (or Tamari)
• 1/2 teaspoon garlic granules (or powder), or to taste
• 1/2 teaspoon onion granules (or powder), or to taste
• 1/4 teaspoon turmeric (1/4 to 1/2 tsp. -- for color))
• 1/2 teaspoon sea salt
• 1-2 Tablespoon extra-virgin olive oil
• 1/4 cup sunflower seeds
• 1 small yellow onion, chopped
• 2-3 cloves garlic, chopped
• 5 green onions, chopped
• 1 organic bell pepper (red, green, yellow or orange), chopped
• 1 cup shredded non-dairy cheddar or monterey jack cheese -- I like Follow Your Heart (optional)
• 12 spears asparagus, lightly steamed

1. Drain and mash tofu. Mix with nutritional yeast, Bragg's, garlic and onion granules, turmeric, and salt. Set aside.

2. In a large skillet, heat olive oil over medium heat. Add sunflower seeds and cook for a few minutes, stirring occasionally. Add onion, garlic, green onions, and bell pepper. Cover and steam veggies until slightly tender (approx. 5 minutes), stirring occasionally.

3. Remove cover, push veggies to one side and add tofu mixture to 1/2 of pan. Cover tofu mixture with veggies, and add remaining tofu mixture to the other half of the pan. Smooth veggies over the top. Flatten with a spatula, and let cook over medium heat until browned on underside (5-10 minutes, or more). Flip with a spatula, and continue to cook until browned on the underside. Repeat this step until cooked to your preference.

4. Turn heat to very low. Cover scrambled tofu with cheese, place cover on skillet, and allow to melt.

5. Plate, cover with asparagus spears. Serve.

Serves: 2-3

Variations:

• Vary the veggies, using your favorites;
• Try scrambled tempeh;
• Play around with the spicing each time to focus on a different nationality. For instance, Cajun flavors include chiles, hot sauce and tomatoes. Chinese flavors include basil, bean sprouts, coriander, ginger and mushrooms. South American flavors include allspice, chiles, chorizo (vegetarian, of course), corn and tropical fruits. Have fun creating your very own masterpiece.

Vegan Scrambled Tofu Pizza

If you like scrambled tofu, then why not mix things up and make a pizza instead? This recipe includes the toppings I had on hand, but you can add your favorite scrambled tofu toppings, such as mentioned in the recipe above. Yummy and fun!

• 2 prepared pizza crusts (I like Vicolo Cornmeal Crust Pizza Shells)
• 1/2 pound regular tofu (firm)
• 3 Tablespoons nutritional yeast
• 1 Tablespoons Bragg Liquid Aminos (or Tamari)
• 1/2 teaspoon garlic granules (or powder), or to taste
• 1/2 teaspoon onion granules (or powder), or to taste
• 1/4 teaspoon turmeric (1/4 to 1/2 tsp. -- for color))
• 1/2 teaspoon sea salt
• 1 cup shredded non-dairy Mozzarella or Monterey Jack cheese (I like Follow Your Heart), or make your own healthy Smoky Mozzarella Sauce*
• 1/2 cup red bell pepper, coarsely chopped
• 1/2 cup green bell pepper, coarsely chopped
• 1/2 cup red onion, coarsely chopped
• 1/2 cup tomato, sliced
• 1/4 cup sunflower seeds

1. Heat oven to 425 degrees, or according to pizza crust instructions.

2. Drain and mash tofu. Mix with nutritional yeast, Bragg's, garlic and onion granules, turmeric, and salt. Set aside.

3. Top pizza crusts with cheese, then tofu, followed by desired toppings.

4. Cook 15 minutes, or until desired crust crispiness is attained.

Yield: 2 pizzas

Variations:

• Vary the veggies, using your favorites;
• Try scrambled tempeh;
• Play around with the spicing each time to focus on a different nationality. For instance, Cajun flavors include chiles, hot sauce and tomatoes. Chinese flavors include basil, bean sprouts, coriander, ginger and mushrooms. South American flavors include allspice, chiles, chorizo (vegetarian, of course), corn and tropical fruits. Have fun creating your very own masterpiece.

*Homemade Smoky Mozzarella Sauce

• 1/2 cup rolled oats
• 1/2 cup nutritional yeast
• 1/4 cup tahini
• 3 Tablespoons lemon juice or 2 Tablespoons apple cider vinegar
• Onion flakes or granules, to taste (approximately 1 Tbsp)
• Sea salt, to taste
• Liquid Smoke, to taste
• Water, to desired consistency

Process all ingredients in a blender, adding water slowly and as needed.

Vegan Southwestern Quinoa Burro

A tasty combination of flavored quinoa and red kidney beans are stuffed into a tortilla and topped with a flavorful Southwestern sauce. Makes a fabulous vegan breakfast, lunch or dinner!

• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup cooked red kidney beans
• 1/2 cup water
• 1/2 teaspoon minced garlic (I used dried)
• 1/2 cup nutritional yeast
• Sea salt and freshly ground black pepper, to taste
• 1/2 cup water

• 1/2 cup salsa (I like Organic Pace Picante Sauce)
• 1/8 - 1/4 cup water
• 1 Tablespoon non-dairy mayo (I like Vegenaise)
• 1 teaspoon cumin
• 1 teaspoon pure maple syrup
• 1/2 teaspoon lime juice
• 1/4 teaspoon chili powder blend

• 2 tortillas
• Avocado, chopped (for garnish)

1. Add dry, unwashed quinoa to a large dry skillet. Toast until fragrant, stirring occasionally. Add veggie broth and bring to a boil. Cover, lower heat, and simmer until tender (about 15 minutes). Add remaining ingredients (except sauce ingredients), cover, and heat over low flame until beans are warmed through. Add more water if needed to keep the quinoa from sticking.

2. Make the sauce: Add all sauce ingredients to a blender and process until sauce is smooth.

3. In an oven or toaster oven, lightly toast 2 tortillas until warm and slightly crispy. Plate. Divide quinoa/bean mixture in half, and place half the filling inside each tortilla. Roll up or fold tortillas in half. Top with Southwestern sauce drizzle and chopped avocados.

Serves: 2

Vegan Sweet Potato Hash

I like potatoes but Jeff LOVES sweet potatoes and yams so I whipped this up for breakfast one day when I had leftover baked yams from the night before. So you can use pre-baked (and cooled in the fridge overnight) yams, sweet potatoes, or potatoes. It's all good!

• 2 medium sized pre-baked sweet potatoes, yams, or potatoes*, chilled overnight in the refrigerator and cubed to desired size (skins on)
• 1 green pepper, coarsely chopped
• 1/2 onion, coarsely chopped
• 1/4 jalapeno, finely chopped
• 2 garlic cloves, finely chopped
• 1/4 teaspoon red pepper flakes or chipotle pepper flakes (optional)
• Sea salt and freshly ground black pepper, to taste (and any other herbs or spices you like)

1. Lightly oil a large skillet with a dab of water to keep the heat of the oil down. Add green peppers, onions, and jalapeno, and cook stirring often until al dente (tender with a bite).

2. Add garlic, red pepper flakes, and potato of choice and using a spatula stir and flip mixture often until potatoes begin to brown (15-20 minutes)

3. Season with salt and pepper, to taste. Serve with ketchup, if desired.

Makes 2-3 servings

* To cook yams, sweet potatoes, or potatoes, clean and poke all over with a fork (which allows air to escape so they don't explode - yes it happened to me once). Place on the middle oven rack at 400 degrees F. I like to line the bottom rack with aluminum foil to catch drips. Bake for 45-60 minutes or until they give when squeezed gently (and carefully - they will be HOT.) Cool completely at room temperature before putting in refrigerator overnight.

Vegan Tempeh Potato Patties

When you have some leftover mashed potatoes, these are a fun vegan breakfast or brunch treat. The hardest part is waiting for them to crisp up so you can devour them.

• 4 ounces tempeh (about 1/2 cup)
• 1 cup vegetable stock
• 1/4 - 1/2 cup onion, chopped
• 2 Tablespoons Earth Balance, or other non-dairy butter spread
• 1 cup mashed potatoes

1. In a small saucepan, add tempeh to vegetable stock. Cook for 10 minutes. Remove tempeh and cool slightly.

2. Heat butter in a large skillet. Add onion and cook for 2-3 minutes.

3. In the meantime, add mashed potatoes to a large bowl. Crumble tempeh into potatoes. Flavor as desired (I added a few squirts of Bragg Liquid Aminos, garlic powder, salt and pepper). Combine well. Form into patties and add to hot pan.

4. Brown patties on each side over medium high heat, turning carefully.

Makes: Approximately 6 large patties

Vegan Tempeh Sausage Patties

These are fun, savory little patties that will add a little zip to your vegan breakfast.

• 8 ounces tempeh, cut in half
• 1/2 cup water
• 1/2 cube veggie bouillon cubes
• 1/4 cup rolled oats
• 2 Tablespoons Tamari, or Bragg's Liquid Aminos
• 1 Tablespoon extra-virgin olive oil
• 1 teaspoon each of sage, thyme, and marjoram
• 2 Tablespoons extra-virgin olive oil or other organic oil, for frying

1. In a small saucepan, add tempeh to vegetable stock. Cook for 10 minutes. Remove tempeh, cool and grate on coarse side of grater. Mix grated tempeh with oats, Braggs (or Tamari), water, oil and spices. Mixture should be moist enough to press into 12 patties. Chill on a covered platter.

2. Heat oil in a large skillet. Brown patties on each side over medium high heat, turning carefully. You may want to do this in small batches, using just a little oil each time. Patties will soak up the oil quickly, but will brown in the dry pan.

Makes: 12 small patties, or 6 large patties

Variations:

• Add your favorite spicy flavors to "up" the heat quotient;
• Mix with mashed potatoes to make Tempeh Sausage Potato Patties;
• Add a little pure maple syrup to add a touch of sweetness.

Vegan Tofu Guacamole Bacon Wraps

These make a very delicious vegan breakfast, and are more filling than you might think!

• 2 medium ripe Haas avocados
• 1/4 cup red onion, minced
• 2 tablespoons lime juice
• 1 canned chipotle in adobo sauce, finely chopped
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 pound tofu, cut into 1/4-inch dice
• 4 (10-inch) tortillas (I like spelt)
• 4 green lettuce leaves
• 1 medium tomato, diced
• 4 slices Fakin' Bacon (vegan tempeh bacon), fried in a bit of oil until slightly crisp and drained on paper towels

1. Wrap the tortillas together in aluminum foil and place in a 400 degree oven until softened, about 5 minutes.

2. Slice the avocados in half the long way to reveal the large pits. Remove the pits, scoop out the flesh, and place it in a large bowl along with the onion, lime juice, chipotle, salt, and cumin. Mix well with a fork until the avocado is mashed and the mixture is well blended. Add the tofu and stir until well combined.

3. Open tortilla pouch and remove a warmed tortilla. Top with one lettuce leaf, 1/4 of the guacamole mixture (about 1/2 cup), and 1/4 of the tomatoes (about 2 tablespoons). Crumble one strip of vegetarian bacon over each.

4. Begin rolling the tortilla close from one side. Stop midway and fold the ends in to cover the filling. Continue rolling to encase filling completely making a neat packet. Repeat with the remaining tortillas.

5. Wrap each one tightly in plastic wrap and refrigerate until ready to serve.

Serves: 4

Vegan Zucchini Fritters

You really must try these fritters. While I have made them for lunch and dinner, they make the perfect vegan breakfast, providing a nice option when looking for something different. Feel free to double or triple the recipe.

The Macadamia Nut Cheese recipe hails from the amazing raw cookbook Living Cuisine.

• 1/2 cup Macadamia Nut Cheese, or to taste (*Recipe Below)
• 1 medium zucchini, grated
• 1 clove garlic clove, minced
• 2 green onions, sliced
• 1/2 - 1 teaspoon finely chopped jalapeno

1. Place grated zucchini in a colander in the sink, sprinkle lightly with salt, and let sit for 15 minutes. Squeeze zucchini with hands to remove excess moisture. Place into a medium bowl.

2. To the bowl, add the garlic, green onions, and jalapeno. Stir to thoroughly combine.

3. Sprinkle a large plate with nutritional yeast. Scoop large Tablespoons of fritter batter and form into patties. Place on plate, and sprinkle tops of fritters with more nutritional yeast.

4. Place a large frying pan over medium heat. When pan is hot, wipe with a small amount of olive oil. Place the delicate fritters in hot pan. Cook slowly over medium heat until browned on one side. When fritters are browned, carefully flip with a spatula. You may need to scrape the pan slightly to get the fabulous crust. Don't worry if they fall apart a bit. You will continue to brown and flip the fritters until they are cooked to your liking.

This process usually takes about 10-15 minutes total. Don't rush the process - it is worth the extra time it takes to allow the crust to form. ;) Plate and enjoy!

Serves: 2

*Macadamia Nut Cheese

• 1 1/2 cup dry macadamias
• 1/4 cup pine nuts (sesame seeds will do in a pinch)
• 3 Tablespoons nutritional yeast
• 1 teaspoon sea salt, or to taste
• 4 Tablespoons lemon juice
• 1 small clove garlic, finely minced
• 2 Tablespoons extra-virgin olive oil (optional)
• Water, as necessary

1. Place 1 cup organic macadamia nuts in a small bowl with enough warm water to cover. Let soak for 30 minutes. Drain.

2. Place soaked and drained macadamias into a food processor with remaining dry macadamias, pine nuts, nutritional yeast, sea salt, lemon juice, garlic, olive oil, and just enough water to make cheese process smoothly and easily (about 1/4 cup, or to desired consistency).

3. Refrigerate unsused cheese.