Vegan Breakfast Burritos

Breakfast burritos are great! You can make large batches and freeze for later. You can eat them as "breakfast for dinner". You can pack them up for a "breakfast on the go". This is a great recipe to use up leftover veggies too! Breakfast burritos are good for you and make your life easier too, gotta love that!

Looking for more vegan breakfast ideas? Try Chocolate Protein Pancakes , Veggie & Tofu Quiche with a Crispy Potato Crust, Maple & "Sausage" Bites, Green Coconut & Citrus Smoothie, Big Family Style Breakfast, Blueberry Breakfast Cookies, & Spicy Tempeh & Grits with Cheddar Biscuits

Recipe:

2 (14 oz.) Extra firm tofu, drained well

3 Tbsp. Earth Balance vegan butter

3 Tbsp. nutritional yeast 

1 tsp. each- garlic powder, turmeric, chicken seasoning, paprika 

Ground black Sea salt (regular salt if you don't have it, but black salt is preferred)

Fresh cracked pepper 

4 cups cooked, cubed potatoes

 8 flour tortillas 

2 cups cooked, shredded kale (optional)

I prepared package vegan bac'n or sausage, crumbled (optional)

Leftover veggies like mushrooms, onions and peppers (optional)

Vegan cheese (optional)

Salsa (optional)

Method:

Melt vegan butter over medium heat. 

Add your tofu, crumbling as you add it to the pan to resemble scrambled eggs.

Add nutritional yeast, spices, salt & pepper to tofu.

Turn heat to medium- high and cook tofu until all liquid is absorbed, about 10-15 minutes, depending if you liked a softer scramble or a hard scrambled texture.

In a large mixing bowl, combine tofu, potatoes, kale, vegan bac'n or sausage, leftover veggies, and vegan cheese (or any combination you like with your tofu).

Mix well and divide evenly between the 8 tortillas. 

Top tofu with salsa (optional) and roll up tightly into a burrito. 

Serve immediately, or freeze once they are completely cooled.

Makes 8 servings 

Vegan Vegetable Fried Rice

My kids LOVE Chinese food. They go eat it every Sunday with their Grandma... it's their "thing". Tonight my son asked me to recreate one of his favorites, fried rice.

We started out making rice and scrambled tofu and went from there. It worked out perfectly! We made a few of my Mushroom Egg Rolls  and Gardein orange chick'n to pull it all together. The results were 2 thumbs up from the kids & my husband. Clean plates are always a great sign!

Looking for more great vegan recipes? Try my Buffalo Tempeh over Cheezy Grits, Turkish Stuffed Grape Leaves, Lemon Orzo Soup, Caribbean Burritos, & Lemony Cucumber Salad

Recipe:

1 Tbsp vegan butter 

1 package extra firm tofu

2 Tbsp nutritional yeast 

1 tsp. turmeric 

1 tsp. garlic powder 

1 tsp. paprika 

Black salt  (or regular salt)

Pepper 

2 cups vegetables, diced small

4 cups prepared rice

Soy sauce or coconut aminos to taste

Method: 

Melt butter in a deep, nonstick, skillet over medium heat.

Crumble tofu into small pieces.

Add tofu, vegetables, nutritional yeast, turmeric, garlic powder, paprika, salt and pepper to skillet.

Increase heat to medium high. 

Cook tofu about 8 minutes, until vegetables are tender.

Add Rice and soy sauce to tofu.

"Fry" rice an additional 5 minutes, until slightly browned. 

Makes 6 servings. 

Hot Chili Ramen with Veggies & Tofu

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This recipeis is simple, inexpensive, and comes together in under 30 minutes!  We all eat Ramen at some point. Why not make it a real meal? My kids love this dish! You can easily adjust the heat in this dish by reducing, or omitting the hot chili crisp. You can also use any left over veggies up by throwing them in with the Ramen. 

Looking for more great Asian inspired recipes? Try my Spicy Peanut Curry with Asian Veggies,  Szechuan Beefless Stir Fry, Thai Stylr Panang & Tempeh, Veggies and Red Curry Noodles & Sriracha Roasted Tofu with Rainbow Veggies

Recipe :

2 (32 oz.) Veggie broth ( or use water and the flavor packs, if desired)

1 (14 oz.) Tofu, pressed well &cubed 

1 (24 oz.) Bag fresh Asian Veggies 

1/2 cup chopped green beans 

1 cup chopped mushrooms 

6 packs Oriental Ramen noodles (do not use the included  flavor packages! )

1-2 Tbsp. Hot Chili crisp *

Sriracha  (optional)

Soy sauce  (optional)

Method :

Add veggie broth, tofu, Asian veggies, green beans, mushrooms, & hot chili crisp to a large stock pot. Bring to a boil over medium heat. 

Add Ramen to pot. Boil an additional 3 minutes. 

Serve with soy sauce and sriracha if desired.

Makes 6 servings.  

Three Cheeze Baked Ziti

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This is a classic dish in our family. It is usually made with ricotta and ground beef topped with lots of cheese. This is my veganized version of this classic dish. It's just as hearty and delicious as the original & perfect for serving at family dinners because no will know it's vegan!

Looking for more great vegan pasta ideas? Try my Hearty Vegan Spaghetti, Kale Stuffed Eggplant Parm, Chipotle Mac-N-Cheeze with Smokey Lentils, Baked Spinach and Artichoke PAsta, Cheezy Butternut Macaroni, & Lemon Garlic Spaghetti with Tempeh

**Recipe**

Tofu ricotta :

1 (14 oz) tofu, do not press

2 Tbsp nutritional yeast 

4 cloves garlic, pressed 

3 Tbsp. Olive oil 

1 tsp. Italian seasoning 

1 tsp. Salt

1 tsp. lemon juice 

1/4 cup plant milk 

Beefless sauce:

1 (13 oz ) Gardein beefless crumbles *

1/2 tsp garlic powder 

1/2 tsp onion powder 

1 tsp cumin 

Olive oil 

32 oz. Pasta sauce 

1 (16oz ) ziti pasta

Cheddar and mozzarella style vegan cheese 

**Method**

Preheat oven to 400°.

Bring a large pot of salted water to a rolling boil. Add pasta. Boil about 8 minutes. (Pasta should be slightly under cooked). Drain well. 

Cook beefless crumbles, garlic powder, onion powder and cumin with a little olive oil over medium high heat until browned. 

Reduce heat to low.

Stir sauce into the beefless crumbles. 

Cover your sauce and simmer while you make your "ricotta".

Combine all ingredients for tofu ricotta in in a mixibg bowl. Smash and mix together well, until smooth. 

Pour beefless sauce and ricotta over pasta. Mix well. 

Pour into a greased 11x13 casserole dish. Top with vegan cheeses. Bake 25 minutes. 

Makes 6 servings