Tuesday Vegan Brunch

Well, it's been a while since I brought breakfast for lunch, but this is how it happened. I was craving this meal on Sunday but I ended up not having enough time to make it. So I made it last night for dinner instead. I always really liked having a big 'ol biscuit & gravy breakfast for dinner when I was an omnivore. And even though I'm vegan now, I still really enjoy it, and this is my favorite vegan version of it. I had plenty of leftovers which, of course, make perfect subjects for the next day's lunch. Plus, it's kinda' fun to have brunch at work.

First of all, I've got a couple of yummy Baking Soda Biscuits made using the VwaV recipe. You really can't tell these from biscuits made with milk & butter and non-vegans will eat them quite readily. Sometimes I like to add some vinegar (a tablespoon or so) to my soymilk to simulate the taste of buttermilk, but this time I didn't do that. I also like to spray the tops with canola oil spray (or dab on some melted Earth Balance) as soon as they come out of the oven. It keeps them from seeming too dry. They really are good biscuits. I left out the red container so that I could squeeze two biscuits into the lunchbox.

In the purple container I've got some gravy for my biscuits that has some VwaV Tempeh Sausage Crumbles added in. I make these sausage crumbles all the time and use them in gravy, in spaghetti sauce, in a stir-fry or wherever. They are so versatile. To make the gravy I just melted 2 Tbsp. of Earth Balance, stirred in 1/4 cup flour and stirred it around and browned it a little bit on medium-high heat and then started slowly whisking in soy milk until I had the consistency I wanted. I then added 1 tsp. salt and 1/2 tsp. sage and a bunch of pepper. The tempeh sausage crumbles finished it off and it is deeeeeeeeeelicious.

In the green container I've got some Scrambled Tofu which is also made from the VwaV recipe. If you don't have this cookbook yet, what are you waiting for?!?!?! I use it more than any other cookbook I've got and I have yet to find a bad recipe. This Scrambled Tofu is so much better than the stuff that you can make with the little storebought package of seasoning. I usually wing it a little bit and add ingredients based on what I happen to have at the time. This batch was especially yummy because I actually had mushrooms, fire roasted red peppers and carrots in my kitchen all at the same time. This stuff is so good, and it's even better the next day. It makes tasty burritos too.

I slacked a little bit on the hash browns and just picked up a bag of frozen Ore-Ida Hash Browns. A quick scan of the ingredient list let me know that they were good to go. You have to check because you never know when they might try to sneak some whey in there on you. These are okay, but homemade potatoes are better. Maybe next time.

I am planning on probably eating the scrambled tofu first. That will give me an empty container that I can then crumble my biscuits up into and then cover with the gravy. YUM! YUM! YUM!

Needless to say, I didn't include any kind of dessert in today's lunch. I don't think I will need it, do you?

Thanks for stopping by. See you on Wednesday!