The Ultimate Vegan Breakfast | Gluten-free

The Ultimate Vegan Breakfast

This is such a treat for special days or even to just show appreciation to someone you love. My earliest memories as it pertains to breakfast in bed is probably during my elementary school years. When the weekend hit, i would prepare french toast and sausage  for my sleeping mother and bring it to her in bed with a glass of milk and a glass of orange juice. You certainly do not have to create such an elaborate breakfast spread as I did. One or two items are enough to express the loving gesture.

 

 

 

Equipment
Cutting Board
Chef’s Knife
Medium Mixing Bowl
Small Sauté Pan
Baking Tray Lined w/ Foil or Parchment
Small Saucer
Mixing Spoon
Whisk  
Spatula

 

Gluten-free Vegan Chicken* Sausage
Approximately 8-1dz Small Sausages

4ea Vegan Mock Chicken (chopped)
2T Red Bell Pepper (small dice)
2T Sage (fresh, chopped)
1T Parsley (fresh, chopped)
1T Brown Sugar (packed)
1/2t Onion Powder
1/2t Garlic Powder
½ Sheet Rice Paper (rehydrated and chopped, about 1-1/2T)
1/8t Sea Salt
1/8t Black Pepper
3ea Rice Paper Sheets cut into four squares (12 ea squares)
1/2t Canola oil

 

Mix all ingredients, with the exception of rice paper squares, in a medium bowl. Shape mixture into small sausages.

Fill small saucer with water. Rehydrate 1 small sheet of rice paper and wrap mock chicken sausage (use video for reference). Repeat until all sausages are wrapped. Store in freezer for later use.

To cook, lightly coat small sauté pan with canola oil or pan spray and sear sausages on medium high heat until golden brown. Transfer sausages to baking tray. Preheat oven to 375F and Bake for approximately 8 minutes. Serve.

*Spicy Italian Sausage
1T Red Pepper Flakes (crushed dried)
1T Fennel Seeds
1T Basil (dried)
-Add to mixture and proceed as directed
 

Gluten Free Vegan Waffles
The gluten-free flour I used for this recipe was the 'ARROWHEAD MILLS Organic Heritage Blend All Purpose Flour Gluten Free'. I found it on sale at wholefoods for about 4 dollars. This was probably the best gluten free flour mix I have tried up to date. Great texture, great wholegrain aroma, and great price!

1c Gluten-free Flour Blend
3/4c Vanilla Almond Milk
1/3c Sugar
2T Vegan Butter
1t Baking Powder
1/8T Sea Salt

 

Preheat waffle iron. Mix butter and sugar with spatula first to prevent clumps of butter in the batter. Whisk in milk and flour simultaneously and salt. Add baking powder last and mix until combined.

Spray waffle iron with non-stick spray add batter to desired size of waffle, close and cook.  Serve.  

 

Potato Hash Brown
1ea Potato (cooked, peeled, diced)
1/2t Thyme
Sea Salt tt
Pepper tt
2T Canola Oil

 

Mix all ingredients together in mixing bowl, season according to preference with salt and pepper. Shape hash browns into small flat rounds for quick cooking. Heat oil on medium high heat in saute pan and brown potato rounds. Transfer on to baking sheet and bake at 375F for approximately eight to ten minutes or until hash browns become crispy. Serve.

 

Roasted Tomatoes

1 each Tomato (halved)
1/8t Herbs (your choice)
Sea Salt tt
Black Pepper tt

 

Season tomato halves with herbs and salt and pepper to taste. Roast tomatoes in oven for approximately eight to ten minutes at 375F. Serve