Chapter 12: Breakfasts of Vegan Champions Tempeh Hash Ready for the hearty, veganized version of hash, the traditional breakfast favorite? Where omnivorous versions of this recipe often have chunks of ham or ground beef mixed in, this incarnation offers savory slabs of tempeh for nutty protein power Serve this dish with biscuits and hot tea for a warming winter brunch Preparation time: 15 minutes Cooking time: 25 to 30 minutes Yield: servings tablespoons naturally brewed soy sauce (tamari, shoyu, or Bragg’s Liquid Aminos) garlic cloves, minced ⁄4 cup extra-virgin olive oil medium red bell pepper, seeded and diced 1 tablespoon apple cider vinegar teaspoon freshly ground black pepper teaspoon paprika teaspoon onion powder teaspoon mustard powder ⁄2 cup diced red onion ⁄2 cup chopped kale 1 cup grated Yukon Gold potatoes ⁄4 cup raw pumpkin seeds ⁄4 cup nutritional yeast flakes 16 ounces tempeh, crumbled tablespoons chopped parsley, as garnish 1 Preheat the oven to 350 degrees 2 Cover a large cookie sheet with parchment paper or aluminum foil Set aside 3 In a large mixing bowl, combine soy sauce, olive oil, vinegar, pepper, paprika, onion powder, and mustard powder Whisk well to combine 4 Add the onion, garlic, kale, bell pepper, potatoes, pumpkin seeds, yeast flakes, and tempeh Toss well to coat evenly 5 Spread the mixture evenly over the prepared cookie sheet 6 Bake for 35 to 40 minutes Sprinkle with parsley before serving Per serving: Calories 472 (From Fat 275); Fat 31g (Saturated 5g); Cholesterol 0mg; Sodium 481mg; Carbohydrate 27g; Dietary Fiber 10g; Protein 30g 159 160 Part IV: Tasting Is Believing: Vegan Recipes Savory Breakfast Polenta Pizza with Spinach Inspired by an article on savory breakfast fare by Mark Bittman in the New York Times, this veganized breakfast pizza offers hearty flavors and a nice alternative to sweeter morning dishes Preparation/cooking time: hour Chilling time: hour Yield: to servings ⁄4 cup plus tablespoon extra-virgin olive oil ⁄2 cup diced onion 1 ⁄2 cups unsweetened soymilk 11⁄2 cups water clove garlic, minced ⁄2 teaspoon salt pound spinach, washed, stemmed, and dried cup cornmeal cup Tofu Cheese (see recipe in Chapter 13) ⁄2 cup diced seitan 1 Preheat the oven to 425 degrees Lightly oil a springform or 9-inch cake or pie pan with tablespoon of the olive oil and line with a precut circle of parchment paper, set aside 2 Prepare the polenta by combining the soymilk, water, and 1⁄2 teaspoon of salt in a medium saucepan Bring the mixture to a simmer over medium-high heat Pour the cornmeal in a steady stream into the pot, whisking constantly to prevent lumps Turn the heat to low and simmer, whisking often, for minutes, so the polenta is thick yet still pourable 3 Stir tablespoon of the olive oil into the cooked polenta, and then pour the polenta into the prepared springform pan Spread to an even thickness and sprinkle with a pinch of salt and freshly ground pepper Cover with a clean kitchen towel (not touching the polenta) and cool in the refrigerator until firm, at least hour 4 Remove the polenta from the refrigerator and bake, uncovered, for 30 minutes 5 While the polenta is baking, heat tablespoons of the olive oil over medium heat in a large skillet or pot Add the onion, seitan, garlic, and a pinch of salt Cook, stirring occasionally until the onion is soft, about minutes 6 Add the spinach to the skillet and stir until the leaves are well wilted Sprinkle with salt and pepper to taste 7 Remove the polenta crust from the oven, sprinkle with the Tofu Cheese, and then spread the seitan and spinach mixture evenly on top Drizzle with another tablespoon of the olive oil and return to the oven for minutes Chapter 12: Breakfasts of Vegan Champions 8 Cut into slices and serve hot or at room temperature Tip: Prepare the recipe up through Step and chill overnight to save time in the morning Per serving: Calories 474 (From Fat 204); Fat 23g (Saturated 3g); Cholesterol 0mg; Sodium 628mg; Carbohydrate 44g; Dietary Fiber 8g; Protein 27g Better-Than-British Beans on Toast Old school beans on toast often comes with ham-flavored beans, a side of sausage, and sometimes a slice of cheese melted on top This new take on the old favorite offers tofu and vegetarian beans for a hearty start to a busy day Serve with fresh tomato slices and Earl Grey tea with agave and soymilk Preparation/cooking time: 20 minutes Yield: servings pound extra-firm tofu, drained, patted dry, and cut into slices tablespoon naturally brewed soy sauce (tamari, shoyu, or Bragg’s Liquid Aminos) One 15-ounce can vegetarian baked beans slices crusty whole-wheat bread 1 Preheat the broiler 2 Lightly oil a cookie sheet Lay the tofu slices on the pan and drizzle evenly with the soy sauce 3 Broil the tofu until golden, about minutes Flip slices over and broil for another minutes Remove from the pan and set aside to cool 4 Meanwhile, heat the baked beans over medium heat in a small saucepan until warmed through 5 Toast the bread and set slices each on plates Layer slices of tofu on each piece of toast and scoop the heated beans onto the tofu in even amounts Per serving: Calories 233 (From Fat 35); Fat 4g (Saturated 1g); Cholesterol 0mg; Sodium 872mg; Carbohydrate 37g; Dietary Fiber 7g; Protein 17g 161 162 Part IV: Tasting Is Believing: Vegan Recipes Quick Breads for a Fast Breakfast Baking is therapy It’s calming and comforting In fact, baking the vegan quick breads (baked goods that don’t need yeast) that I introduce in this section is a pleasure Fragrant and easy, quick breads can be sweet or savory and simple or complex in flavor Baking bread on your day off is a smart idea for preparing for your week ahead These breads keep well for a few days, which can give you a few extra minutes of rest on work or school mornings Simply bake on Sunday, enjoy a few pieces, and then store the remaining goodies in airtight containers or bags To save yourself time in the future, consider baking a double batch of these quick breads and freezing them Muffins and scones can be frozen together in a freezer bag after they’ve cooled to room temperature Breads such as banana bread can be cooled, sliced, and frozen as well Simply remove individual muffins, scones, and slices and warm or toast when you’re ready to snack on them again Sharing these breads with friends and family is a sneaky and lovely way to introduce people to great vegan food These breads also can be made to offer extra doses of nutritional support Using whole-grain flour, ground flaxseeds, fruit puree, dried fruit, and sautéed vegetables is easy to in loaves, scones, and muffins Chapter 12: Breakfasts of Vegan Champions 163 Cornbread Muffins These muffins are delicious with vegan, trans fat–free margarine and blackberry jam — just ask my 2-year-old! The flaxseeds make the muffins rich in fiber, and the added soy, rice, or hemp milk can add extra nutrients and protein as well Preparation/cooking time: 30 minutes Cooling time: 10 minutes Yield: About 12 muffins tablespoons water tablespoons ground flaxseeds or flaxseed meal ⁄2 cup whole-wheat flour ⁄2 cup unbleached white flour 1 cup corn flour or finely ground cornmeal ⁄4 cup rapadura sugar, Sucanat, Turbinado sugar, or maple crystals teaspoons baking powder cup unsweetened vanilla soy, rice, or hemp milk ⁄4 cup canola oil, plus extra for oiling pan ⁄4 teaspoon salt 1 Preheat the oven to 425 degrees 2 Prepare a muffin tin by lightly oiling each cup or placing an unbleached cupcake wrapper in each cup 3 Bring the water to a simmer in a small saucepan over medium-high heat Add the ground flaxseeds and whisk to dissolve any lumps Simmer for minutes and set aside 4 Sift the flours, sugar, and baking powder into a large mixing bowl 5 In a small mixing bowl, whisk the milk, oil, and salt until the salt is dissolved 6 Whisk the flax mixture into the milk mixture until well combined Add this wet mixture to the dry, flour mixture Stir until just smooth, and then add the batter into the prepared cups until 3⁄4 full 7 Bake for 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean Remove from muffin pan and allow to cool for 10 minutes before serving Vary It! Mix up the taste and texture of these muffins by adding 1⁄3 cup shredded zucchini, ⁄3 cup corn kernels, or 1⁄4 cup shredded apple Per serving: Calories 142 (From Fat 50); Fat 6g (Saturated 0g); Cholesterol 0mg; Sodium 272mg; Carbohydrate 21g; Dietary Fiber 2g; Protein 3g ... Carbohydrate 37g; Dietary Fiber 7g; Protein 17g 161 162 Part IV: Tasting Is Believing: Vegan Recipes Quick Breads for a Fast Breakfast Baking is therapy It’s calming and comforting In fact, baking the vegan. .. simple or complex in flavor Baking bread on your day off is a smart idea for preparing for your week ahead These breads keep well for a few days, which can give you a few extra minutes of rest on work... until 3⁄4 full 7 Bake for 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean Remove from muffin pan and allow to cool for 10 minutes before serving Vary It! Mix