Bomb Vegan Breakfast Bagel

Holy sh*t, this bagel is so good. I wasn’t even high when putting it together haha but it seems like a high creation, so many things coming together beautifully. I used to love getting bagels when I lived in New York before I was vegan, the cream cheese, the meats the hearty and strong flavors, SO GOOD.

I’ve been missing that in my life, and I thought up this little gem of a recipe and I can’t wait for you to try it, I can now have a hearty and flavorful breakfast bagel that tastes so f*cking gooood and vegan!

Ingredients:

  • 1 everything bagel (or any bagel of your choosing)
  • vegan cream cheese
  • sliced tomato
  • soyrizo
  • avocado
  • sriracha

Instructions:

  1. Heat up your soyrizo, pan-fry on the stove by heating with no oil for a few minutes until hot or place in the microwave, check the packaging.
  2. Toast the bagel, spread cream cheese on both or one side, sriracha on the opposite side or both, add avocado, tomato, soyrizo and enjoy as two separate pieces or a sandwich. Foodgasm ready.

Delicious Soyrizo Tostadas

Quick and easy recipe, you don’t even need to know how to cook. I love Mexican food, and this one is a classic with a twist. Ten minute recipe, so when you’re crammed for time and need to munch on something tasty, whip this mf up and enjoy.

My twist is adding soyrizo, it gives a nice flavor along with some protein, heat it up on the stove or in the microwave and add to your tostada for a delicious ass meal.

Ingredients:

  • 1 package soyrizo
  • tostadas
  • 1 15 oz can refried beans
  • 1 tomato, diced
  • 1/4 head of lettuce, chopped
  • 1 avocado, optional
  • sriracha, optional
  • Optional sauce:
  • 1-3 tbsp sriracha (however spicy you want it)
  • 3 tbsp vegan cream cheese
  • juice of 1 lime

Instructions:

  1. Optional sauce: In a small bowl add sriracha, cream cheese, and lime juice, mix together until combined well, add more lime or water if not thin enough, set in fridge until ready to use.
  2. Heat up your soyrizo either in the microwave or in a pan on the stove. Lay out your tostadas, top with refried beans, soyrizo, tomato, lettuce, avocado and sriracha if desired, and the sauce if using. Enjoy that sh*t.

Low-Fat, Spanish Cauliflower Rice

A tastey lil meal, filling because of the beans but not too heavy due to the cauli rice. Simple meal with a few spices that bring it all together, and only 10 ingredients.

Ingredients:

  • 1 tbsp olive oil
  • 1 12 oz bag of frozen cauliflower rice
  • 2/3 c frozen corn
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • optional: Tapatio
  • 1 15 oz can black or kidney beans
  • Toppings:
  • cilantro
  • avocado

Instructions:

  1. Heat olive oil in a large frying pan on medium heat. Add cauliflower rice and corn, cooking for a few minutes until thawed.
  2. Throw in the spices and Tapatio if using, mix well.
  3. Add beans, cook for 5-8 minutes until everything is heated through, serve, top with cilantro and avocado.

Serves: 3

250 calories per serving (320 with 1/2 an avocado)

11.8 g protein, 42.8 carbs, 6 g fat with oil (1.5 without oil and avocado)

Amazing Yogurt Parfait

Super simple, super easy breakfast idea for those on the go. Sometimes mornings can be hectic, but that doesn’t mean skip, eat yo breakfasts’. Plus, you won’t want to skip this one, it’s delicious. I made mine vegan, but you can use any yogurt.

Ingredients:

  • plain coconut yogurt (or yogurt of choice, plain is best)
  • 1 banana
  • 1/2 c blueberries
  • 1/3 c granola
  • 1 tsp ground flax
  • 1 tsp chia seeds
  • optional: drizzle of honey

Instructions:

  1. Start with a base of yogurt, 1 serving size is usually 1 cup, top with fruit, granola, ground flax, chia seeds, and honey if desired. Enjoy that sh*t.

Delicious Hangover-Curing Breakfast Scramble

This is a nice mishmash of ingredients, that make for a tasty ass breaky. Eat this by itself, stuffed in a burrito or as tacos! Don’t forget to top with cilantro and avocado, make it good good.

Ingredients:

  • 2 tbsp olive oil
  • 1/4 red onion, diced very small
  • 3 cloves of garlic, minced
  • Salt and pepper to taste
  • 4 red potatoes
  • 1/2 green bell pepper, diced very small
  • 1 jalapeno, minced
  • 5 baby bella mushrooms, minced
  • 1/2 cup riced cauliflower (I used frozen)
  • 1 package of soyrizo
  • 2 handfuls of spinach

Optional:

  • Cilantro
  • Avocado

Instructions:

  1. Heat up the olive oil on medium heat in a large frying pan. Once heated add onion, garlic, and S&P, cook for about 2-3 minutes. Mix in the potatoes and cook for another 8-10 minutes, stirring occasionally.
  2. Add in the rest of the vegetables up until the soyrizo, no spinach yet. Give everything a good stir, cook for another 10 minutes, stir occasionally. Now stir in the soyrizo, cook another 5 minutes and finally, the spinach for a minute or so until wilted.
  3. Serve right away, you can add avocado and cilantro if on hand, I hope you enjoy.

Vegan French Toast Sticks

Get your sweet tooth taken care of with these delicious ass french toast sticks. I got this recipe from Rabbit and Wolves, with a few modifications and they taste amazing.

I didn’t have apple sauce but the recipe still turned out great, when cooking you should leave them for at least 30 seconds to let them crisp, if you try flipping too early the breading might be too wet and stick to the pan.

Ingredients:

  • 1 1/4 c almond milk
  • 2 tbsp flax meal
  • 3 tbsp water
  • 1/4 c apple sauce
  • 1/4 c maple syrup
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp salt
  • 6-8 slices white or sourdough bread, slightly stale
  • 1/2 c sugar of choice
  • 1 tbsp cinnamon
  • maple syrup for serving

Instructions:

  1. In a small bowl, mix the flax and water together and let sit for a minute to thicken into the flax egg. In a large mixing bowl, add the milk, flax egg, apple sauce, maple syrup, vanilla, 1 tsp of cinnamon, and salt. Whisk until fully combined.
  2. If your bread is already sliced, cut those into about 3 or 4 sticks. Heat a little oil or vegan butter in a non stick pan, dip the bread into the milk mixture quickly, and cook on each side about 1 to 2 minutes.
  3. In a small bowl or on a plate, combine the sugar and cinnamon, as you finish cooking each batch of french toast sticks toss in the cinnamon and sugar. Serve immediately with maple syrup.

Amazing Veggie Hashbrown Vegan Breakfast

You can’t lie, this sh*t looks gooood, and it is. Super easy to put together and pretty quick. I’m on a big time soyrizo kick, all my breakfasts’ have it in there.

I cheated and used frozen hashbrowns, but can you blame me?! I don’t have time to shred potatoes and all that. So, I say you should get the frozen kind too. (;

Ingredients:

  • 2-3 tbsp olive oil
  • 1/2 package of frozen hashbrowns
  • sprinkle of garlic powder and black pepper
  • 1/4-1/2 onion, diced
  • 1 jalapeno, minced
  • 2 cloves garlic, minced
  • 1/2 green bell pepper, diced
  • 1/2 package of soyrizo
  • 1/2 package of firm tofu
  • cilantro for topping

Instructions:

  1. In a medium sized pan, heat 2 tablespoons of olive oil on medium high, once hot add the hashbrowns, garlic powder, and black pepper. Allow to cook at least 4-5 minutes before you toss to mix. Avoid using a spatula, but after you toss, you’ll cook another five without touching, toss, cook another 5 and repeat that process until they’re cooked and crispy to your liking, add olive oil when you need it.
  2. While your hashbrowns cook, in another medium/large sized pan, heat 1 tablespoon of olive oil and add in all of the veggies, cooking for about 5 minutes, stirring occasionally.
  3. Add the soyrizo, and break in the tofu. You’ll use your hands to crumble it in, and then mix everything together and cook another 3-4 minutes, stirring here and there until it’s all heated up and ready to serve!!
  4. A layer of hashbrowns and then a layer of the veggie and soyrizo scramble! Top with cilantro and anything else you want, enjoy!