Hearty Vegan Breakfast

September 28, 2015

We have gotten into the habit lately of getting up, walking the dog and then getting an hour or more of work done outside before coming in for breakfast. And by the time we have breakfast, we have worked up a good appetite. This morning, Ken suggested we have a hearty farm breakfast like he used to have when he worked on his uncle’s farm, only vegan style. So instead of bacon, eggs, toast, potatoes and coffee we had:

  • chickpea eggs and salsa
  • tofu bacon
  • potato hash browns
  • fresh tomatoes
  • whole grain toast with homemade Saskatoon Rhubarb Jam
  • mint green tea


This is a real hearty breakfast, packed full of protein. Not something you want to eat every morning, but perfect after a morning of hauling in wood in the brisk fall air. And the meal was quite easy to prepare as I had done the tofu bacon a few days before. Below are the recipes and steps to getting this hearty breakfast on the table quickly.

  1. Get your potatoes frying up. I chop them up finely, along with some onion and a carrot, using food processor for they cook up fast. Then fry up in a non stick pan with a bit of oil (olive or coconut) until toasty.
  2. While the potatoes are frying, make your chickpea egg batter – recipe below. Let the batter sit to let the flavors meld while you get the rest of breakfast ready.
  3. Slice up some tomatoes. One of the best things about fall is the garden fresh tomatoes. Enjoy them while you can because soon they will be gone and store bought ones just don’t taste as good.
  4. Put the water on and make tea. Green tea is a great way to start the day, full of antioxidants. My favorite is a Moroccan green tea with mint and a pinch of stevia.
  5. Fry up your eggs. Note, that this chickpea batter  but does not work well for scrambled ‘eggs’. I tried scrambling mine and although they look okay in the photo, the texture does not lend itself to scrambling. It is like trying to scramble a pancake. Instead, make small egg size pancakes. (you can make scrambled ‘eggs’ using tofu, but this breakfast already has tofu bacon)
  6. Warm up your tofu bacon. In the June cooking class I shared my recipe for marinated tofu. Generally I do the tofu up in small pieces for adding to stir fries but have lately started doing larger slices to use as bacon in our favorite late summer sandwich – toasted tomato. Use the same marinade and technique as in the June cooking class posting,  but add 1/2 tsp of smoked paprika to the spice mix to give it a smoky bacon flavor. Marinated tofu stores well for at least a week in the fridge and also freezes well. I make a large batch and freeze each slice individually on a baking sheet, then place in a freezer bag. Then a slice of bacon can be warmed up at a moments notice.
  7. Make your toast. I made bread
  8. Dig in for a hearty breakfast or brunch.

Chick Pea Eggs

I have been meaning to try a chickpea egg ever since my son made a vegan eggs benedict using chickpea flour. I used the recipe below from the Forks Over Knives website to make a mushroom omelette last week and we really liked the flavor. I used the batter to make the ‘eggs’ for my hearty breakfast.

  • 1 cup chickpea flour
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano (optional)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1/3 cup nutritional yeast
  • ½ teaspoon baking soda
  • 1 cup water
  • 3 green onions (white and green parts), chopped – optional

Mix all the ingredients, except the green onions, together well. If there are any lumps, use a whisk or hand held blender to get rid of them. Add chopped onions, if using, and fry in a non stick pan like you would a pancake. Once the first side is brown, flip and cook the other side for a minute or so.  Serve with salsa or ketchup.

If using for eggs, make small egg size pancakes. For an omelette, the batter will make two large omelets. For eggs for my hearty breakfast, since we had lots of other food as well as the eggs,  I used 2/3 cup chickpea flour and 2/3 cup water, but kept the amount of spices the same. I found 1/3 cup chickpea flour per person to be the equivalent of about two eggs each.


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