Tonight John and I buckled down and got the kitchen cleaned up. So I decided to make a big dinner of breakfast. It took about 30minutes to make and was so good.. But John and I both over ate and fell into a food comma and about an hour and a half later.... fell to sleep...
This recipe is enough for 4 to 6 people at one setting. Or 2 to 4 people for dinner and breakfast the next morning :).
Potato Hash & Tofu Scramble
3 Potatoes, Cut into small cubes (Leave a potato out if you want to cut the recipe down)
1 to 2 Sweet Peppers, Chopped ( I used some organic frozen peppers that I froze a while ago.)
1 onion, Chopped
1 Light Life Veggie Sausage pack
1 pack fridge tofu in water (Drain well)
1 or 2 tsp Paprika
1/2 tsp Turmeric, for color
Vegan Butter of choice
Chop up all the veggies and set aside. Heat large skillet w/ Olive oil. Add onions & peppers. If peppers are frozen let the water cook off of them before you add the potatoes. When onions are translucent & peppers are getting soft add the some butter, potatoes & paprika. After you add the Potatoes add a Lid for 7 minutes. Until half ways cooked through. You can add the sausage straight to the pan to break apart & brown at that point. If your skillet doesn't have enough surface space get a big pot and brown the light life sausage then add to the potatoes and peppers. Start letting the potatoes brown. You can either use your favorite tofu scramble recipe or just use the ingredients in the recipe and through the drained tofu in with the potatoes and peppers to cook. Or you can cook it separately and then add it back to the mix. Then heat everything together for a few minutes. Thats what I did. So that it gets cooked and not mushy & doesn't break apart. Chuck your tofu like an egg would look. Add salt & pepper to taste.
You could also wilt some greens into this. If I would have had fresh spinach I would have.Could also add mushroomsTons of different options for something like this :)
I also made Biscuits from Garden of vegan. Which is just a simple regular biscuit recipe. I even left out the vinegar. And we also had Almond milk gravy. which is quick and simple.
Almond Milk Gravy
4 Tbsp Flour
4 Tbsp Butter or/ and oil
2 to 2 1/2 cups Plain Almond milk
Put Oil & butter in pan to heat. Add the flour and whisk together. Cook a minute or so then add a little milk at a time. I normally add about half a cup and whisk till it gets thick. This way you won't have chunks or flour/butter floating in the gravy. I add the pepper and salt. After the first half cup of almond milk. This is basically a pepper gravy so add a good amount of pepper. But it would also make a great sausage gravy if you started out with the lightlife veggie sausage. Add the half a cups of milk till if is the consistency that you want. Don't let boil. It may separate or spoil. I always leave it right under boiling.