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Simple Tofu Scramble + Breakfast Taters | Plant-Based Weekend Brunch

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When your tastebuds are demanding you to chomp down on something savoury, eggy & satiating, PRONTO…here’s the cure-all.  This super simple tofu scramble with all the fixin’s is a 10 on the brunch-o-meter.

After a busy first week of September action, Saturday is the day to take a moment in the kitchen to whip up this yumminess.

These breakfast taters satisfyingly pop in the mouth.

Adding the hummus to the scramble helps soak up those spices to create a flavourful smorgasbord.

I used to love cheese eggs before I became vegan. You know that melted cheese all over a scramble? It was our go-to on camping trips. If you like the cheese + egg combo, spruce this recipe up a bit by melting some vegan cheese over the scramble in the pan for the last few minutes with the lid on (drooling just thinking about it).

 

The meltiest vegan cheeses? Gusta block (grated), Violife cheddar, or Sheese Cheese.

Vegan food is not a compromise.

Let’s get into it!

Simple Tofu Scramble with Breakfast Taters | Plant-Based Weekend Brunchin'
 
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A simple tofu scramble you can whip up this weekend to cure that savoury breakfast craving!
Author:
Recipe type: breakfast, brunch
Serves: 3
Ingredients
  • ½ large yellow onion, diced
  • 2 cloves garlic
  • 6 white mushrooms, sliced
  • 1 red pepper, diced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • ½ tsp turmeric
  • 1 tsp cumin
  • ½ tsp Hawaiin black salt (for sulfur/egg taste!)
  • ¼-1/2 cup nutritional yeast
  • 1 block of organic medium or soft tofu (about 350g)
  • ½ cup hummus of choice or this Roasted Garlic Hummus

  • Taters:
  • 4-5 russet potatoes, scrubbed clean then diced (into small ¼ inch cubes)
  • 1 tsp avocado oil
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • ½ tsp salt

  • Extras:
  • Sliced tomato
  • Sliced avocado
  • Hot sauce
Instructions
  1. Pre-heat oven to 425°F
  2. Coat the potatoes with avo oil, onion and garlic powder. Then lay them out on a parchment-covered (or silicone sheet-covered) pan, making sure they're barely touching each other (you may need 2 pans).
  3. Bake potatoes for 20-30 minutes, flipping half way. They should be golden on all sides.
  4. Oil-free sauté your onions: Bring pan to medium heat, throw onions on and let heat until they brown. Then add a bit of water to de-caramelize the pan. Do this until they are translucent (about 5 minutes, adding water if they stick).
  5. Add mushrooms, pepper and garlic. Let sauté a couple of minutes.
  6. Add the spices and a bit more water (about ¼ cup)
  7. Crumble the tofu with your hands (trying to get the tiniest crumbs possible) into the pan.
  8. Add the hummus.
  9. Mix it all together and let sauté for a couple more minutes.
  10. Serve it up with the potatoes, avocado, fresh tomato, and Sriracha hot sauce!

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This week’s email was all about eating this, not that for weight loss on a vegan diet.

 

Nacho Cheeze Fries… with a secret ingredient | Vegan + GF

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Cheezy Poutine? Potato Nachos? Secretly Nutritious Cheese Fries? I DID NOT KNOW what to call this masterpiece. But, I think Nacho Cheeze Fries says it all, ya?

It’s nachos, but with fries.

It’s cheezy, but it’s a special cheeze sauce.

It’s mega nutrient-dense with the hidden ingredient of… red lentils!!!!

Red lentils are nutritional powerhouses, plus they have the magic ability to morph into a creamy sauce. In other words, they deserve to be the star secret ingredient to most things, especially this super delish, comfort-food kinda meal.

If you’re looking for a sneaky way to pump more plant protein into your kids (and yourself), look no further.

This is a good one for a back to school week dinner in 30 minutes. 

Serve it up with a side salad, or integrate the salad into the meal by wrapping each cheezy fry in a romaine leaf (my go-to lazy dinner).

You can get creative with your toppings too. I used smoked tofu (found at most grocery stores), for some smokiness and ‘meatiness’, and green onion to keep it fresh. Go for it though! Here’s some more ideas for toppers:

  • corn
  • beans
  • edamame
  • red pepper
  • artichokes
  • sautéed mushrooms
  • caramelized onions
  • veggie ground
  • cashew sour cream
  • pulled jackfruit

What ever you do, please show me by tagging @hookedonplants on instagram. I love seeing your recipes!

Nacho Cheeze Fries with a secret ingredient
 
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Satisfying in flavour and comfort, with secretly hidden nutrition! These nacho cheeze fries are a fun switch up to the typical nacho platter, with red lentil cheese sauce stealing the show. (Prep time doesn't include the optional lentil soaking)
Author:
Recipe type: dinner, lunch, snack
Serves: 4
Ingredients

  • Fries:
  • 4 russet potatoes OR 2 large sweet potatoes, rinsed, scrubbed and dried, then sliced in ¼ inch thick fry shape
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp avocado or coconut oil
  • ½ tsp sea salt or Himalayan salt

  • Toppings:
  • ½ block smoked tofu, diced
  • 2 green onions, diced
  • 1 jalepeno pepper, sliced in thin rounds
  • Salsa of choice for the side

  • Red Lentil Cheese Sauce:
  • 1 cup red lentils (soaked a few hours if possible, then rinsed, for best nutrition and digestion)
  • 1½ cup water or veggie stalk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp salt
  • ½ cup nutritional yeast
  • ¼ cup soy milk, unsweetened, unflavoured
  • **optional: ¼ cup vegan mayo for extra creaminess
Instructions
  1. Pre-heat oven to 425°F
  2. Mix the chopped potatoes with the oil and spices (except the salt!) in a bowl until evenly coated. Spread them out on a parchment-covered (or reusable baking sheet-covered) baking pan so they aren't touching each other!
  3. Bake for 30-40 minutes, on the middle rack, flipping the fries over half way through.
  4. Season with salt when they're done.
  5. Meanwhile, cook the lentils: Add the lentils to the pot with 1½ cups liquid, bring to a boil, then simmer for 10 minutes (15 minutes if they weren't pre-soaked)
  6. Make the Red Lentil Cheeze Sauce: add the cooked lentils, garlic powder, onion powder, salt, nutritional yeast, mayo (if using), and soy milk to your blender and blend until smooth. Once blended, mix in the smoked tofu chunks.
  7. Layer it up to serve! Fries first, then cheeze sauce, then green onion and jalepeno. Enjoy!

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This week was a round up of must-see documentaries!

Vegan Hemp Pesto Pasta Salad | GF + Oil-Free + Ready in 20

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This is the meanest, greenest vegan hemp pesto pasta salad on the block!

Super flavour-y brilliance without the parm, oil, or gluten. BOOM.

To do list: make the pesto, boil the pasta, throw in some flavourful colours and you have yourself a meal!

Not only does this bode well for potluck-style weddings (which is what our weekends have been filled with this month), but it’s also a saviour when it comes to busy weeks and last minute dinners. Just make a TON of this goodness and your week will be stress-free in the food realm.

Serve it up with a big ol’ salad drizzled with this dressing, and spruce it up by adding different proteins each night (tempeh, smoked tofu, seitan or sausage slices, anything gardein, veggie burger chunks… you get the drift).

Easy & plant-based… that’s what it’s all about!

BY THE WAY:

I’m working away at an e-book for you guys!

All you need to know about being plant-based for a week with 30 recipes, nutrition tips, and a whole week of meals planned out for you.
My goal is to make this plant-based lifestyle as fun and easy as possible for as many people as possible. I hope this e-book will to be the ultimate guide for YOU to achieve that🙂

Get in touch with me on Instagram by tagging @hookedonplants and #plantsforaweek and let me know what questions you have about this lifestyle that you want to be answered in my E-book! I’d LOVE to hear from you!

~~~

Vegan Hemp Pesto Pasta Salad
 
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A pesto pasta dish to please the whole family, or just you for a whole week!! This stuff is great for leftovers, and shines at those potluck dinners.
Author:
Recipe type: pasta, ready in 20, easy dinner
Serves: 4
Ingredients
  • 1 package of your favourite pasta noodles (go for 2 ingredient pasta like fusilli with brown rice and water), cooked according to directions
  • 10 kalamata olives, chopped
  • 1 jar artichoke hearts, chopped
  • 1 jar sun-dried tomatoes, chopped
  • 3 basil leaves for garnish

  • Pesto:
  • 2 cups of packed fresh basil
  • ¼ cup tahini
  • ½ cup nutritional yeast
  • juice of 1 lemon
  • 1 cup hemp seeds
  • 2 cloves garlic
  • ⅛ tsp each salt + pepper
  • ⅓ cup water
Instructions
  1. Make pesto: blend all pesto ingredients together in your food processor
  2. Mix the pesto, pasta noodles, artichoke hearts and sun-dried tomatoes together in a large bowl, then top with extra basil leaves.

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This week was all about you and your relationship with you GUT. SO interesting!

 

Chocolate Green Smoothie Popsicles | Detox Pops

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There’s a whole lot of hidden green goodness in these babies! Chocolate green smoothie popsicles…..

A frosty treat? Yes.

A refreshing snack? Uh huh.

A mega-dose of nutrients? Totes.

A smoothie on a stick? HELLS YA

… all drizzled with vegan chocolate.

There are smoothie pops, and then there are these. They’re creamy with almond milk, sweet with banana, and incredibly easy with Chelsie’s Blender Bites.

Chelsie is a genius. She had the problem that most of us have when it comes to smoothie making.

Here’s how it goes:

  • Take every piece of produce out of the fridge
  • Throw a bit of everything in the blender
  • Add your powders
  • Add your frozen fruit
  • Then, WHA-BAM!! A tornado has now graced your kitchen.

The Blender Bites makes it an easy affair with no clean up. They’re little frozen pucks packed with greens, fruit, and superfoods that you just throw into your blender with the liquid of choice and maybe a banana (or not), and call it a smoothie. SO ridiculously easy.

I love local companies (Chelsie makes all of the frozen pucks in Vancouver), especially when they add so much ease to my morning.

I went a little further than your typical smoothie today to create these frosty treats!

Read on for the recipe if you want a super healthy pop, still packed with flavour and drizzled in chocolate goodness (totally optional) to slap that junk food craving in the face.

5.0 from 1 reviews
Chocolate Green Smoothie Popsicles | Detox Pops
 
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A hidden greens popsicle that cures that frosty treat craving!
Author:
Recipe type: dessert, breakfast, snack
Serves: 5
Ingredients

  • Popsicles:
  • 2 blender bite pucks
  • 2 bananas
  • 1 cup vanilla or chocolate plant milk (almond, coconut, hemp, soy, pea or cashew)

  • Chocolate Drizzle:
  • ¼ cup vegan chocolate chips
  • 1 tsp coconut oil
Instructions
  1. Blend popsicle ingredients until smooth.
  2. Pour mixture into popsicle molds and freeze overnight.
  3. Make chocolate drizzle by microwaving chocolate and oil together in a bowl for 30 seconds (can also be melted in a double boilerset up). Take out and whisk immediately until smooth.
  4. Pull out popsicles (run under warm water for 10 seconds to make it easier to pull them out), and lay them on a plate.
  5. Drizzle chocolate over top, then place in freezer for 5 minutes.
  6. Enjoy!

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This week was all about the 3 supplements you should be taking! The one spray I take each day is Complement, because it has all that you need in one go! You can use HOOKEDONPLANTS at the check out for 10% off.

BBQ’d Cheesy Sweet Potato Pierogies | Vegan

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Little packages of goodness!  Yup, Cheesy Sweet Potato Pierogies in all their glory, and completely veganized.

Top it all off with some Tofutti or cashew sour cream and caramelized onions to impress any fantastic Polish grandma in your life.

This one’s fun to make with kids, because I’ll admit, it takes some steps. Easy steps, yes, but they just take a bit of love and time to go through. So, throw on that cute apron, crank up the tunes and call your little buddy up to join the pierogi party (thanks Ava!)

This recipe makes 40 incredibly satisfying pierogies (8 servings-worth), so you can boil & freeze them, and say goodbye to those last minute weeknight dinner freak outs in the near future.

Hello there you chewy, comforting, tasty parcels of love.

This is comfort food to the max, and pretty much making art in your kitchen. Have fun;)

Cheesy Sweet Potato Pierogies | Vegan
 
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A comforting, flavourful favourite, veganized! Filled with sweet potatoes and cashew cheese, and topped off with caramelized onions and cashew sour cream. *Prep time doesn't include the overnight soaking time for the cashews!
Author:
Recipe type: pierogies, dinner, comfort food
Serves: 40 pierogies
Ingredients

  • Dough:
  • 3 cups all purspose flour
  • ½ tsp salt
  • ⅓ cup coconut oil, melted
  • ¾ cup - 1 cup water

  • Sweet Potato Filling:
  • 1 large sweet potato, chopped
  • ½ tsp smoked paprika
  • ⅛ tsp salt
  • 1 tsp onion powder
  • 2 cloves garlic, minced

  • Cashew Cheese:
  • 1 cup raw cashews, soaked for at least 2 hours (or overnight), drained and rinsed (**** If making cashew sour cream, soak 2 cups of cashews)
  • ¼ cup nutritional yeast
  • 2 tbsp freshly squeezed lemon juice
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • ⅛ cup water (more if needed for blending)

  • Extras:
  • ½ cup chives, minced
  • 1 large onion (red or sweet), sliced thinly
  • Cashew Sour Cream
Instructions
  1. Make the dough: in your electric mixer, or a large bowl, stir together flour, salt and coconut oil. Then add in water a little bit at a time until a ball forms. If too dry, add more water, if too wet, add more flour.
  2. Knead the dough for 4 minutes on a floured countertop, then wrap it in sarran wrap and place it in the fridge for 30 minutes. Now it's time to make the two fillings.
  3. Make the sweet potato filling, steam the sweet potato for 8 minutes. Transfer to a bowl, then mash in the rest of the filling ingredients until they're evenly distributed and the sweet potato is smooth.
  4. Make the cashew cheese, blend all cashew cheese ingredients together in your food processor until smooth.
  5. Roll out the dough on a large floured counter until it's 2-3mm thick. Using a mason jar lid, press as many circles in the dough as possible to create the pierogi circles. Pull up the in between extra dough, roll it out again and make more circles. Repeat until all dough is used up.
  6. Fill em' up! Use an ice cream scooper to place a ball with half sweet potato filling and half cheese filling onto each pierogi circle (just off center). Wet the edge of one half of the pierogi, and fold the other half over the filling to the wetted edge. Press the edges together with a fork to form a half crescent pierogi shape.
  7. Bring a pot of water to a boil. Place about 10 pierogies in to the boiling water at a time (making sure they don't stick to the bottom) and let boil 7 minutes. Set aside in a strainer. Repeat until all are boiled.
  8. Meanwhile, sauté onions: heat a pan to medium heat, add onions, let cook for 2 minutes, deglaze with balsamic vinegar. Let sauté for 8 minutes, adding more balsamic if they're sticking.
  9. Option 1: BBQ! Set BBQ to 400° and bake pierogies on a cookie sheet with parchment or a reusable parchment sheet for 10 minutes, flipping once.
  10. Option 2: Fry! Bring a pan to medium heat, use a tsp of coconut oil, then place the pierogies into the pan for 3 minutes a side.
  11. Option 3: Freeze! Let pierogies cool in a single layer on a baking sheet in the fridge or freezer. Then place in a reusable ziplock and freeze for up to 6 months (if you don't eat them before that).
  12. Serve them up with this Cashew Sour Cream, frech chives, and sautéed onions! With a side of greens (I steamed broccoli, and mixed it with tamari and nooch, YUM).

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This week is all about the incredible innovators in the vegan seafood realm!

 

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