Vegan Breakfast Bowl

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This vegan breakfast bowl was a delicious and happy accident that mostly was created out of hunger. The roasted potatoes, sauteed kale, fried seitan bacon and chickpea omlette made for a perfectly balanced and filling start to my day.

I started my Sunday super early working and running around so by the time 9 am came I was famished. I needed food right away. But I still had a million things to do. I remembered I had a potato in my fridge so I chopped it up preheated the oven and threw it in while I continued to work around the house. I started the morning in my garden and I harvested some kale so I thought maybe I’ll eat that too. In between jobs I chopped it up and added it to a frying pan. I also remembered that I had and almost always have a seitan loaf in the freezer. While marinating the sliced seitan, I found a small bag of chickpea flour that I needed to use.

I hope this recipe inspires you to get creative with your breakfast and use what you have in your kitchen!

Roasted Potatoes

1. Preheat the oven to 375 degrees fahrenheit

2. Cube any type of potato (try sweet potato!) and add it to a silicone mat lined baking sheet. Season with onion powder, garlic powder, salt, pepper and paprika.

3. Bake for 20-30 minutes. Bake time depends on the type of potato used and the size of your cubes. Set aside.

Sauteed Kale

1. Preheat a medium sized pan on medium high heat.

2. Toss in 1-2 handfuls of rinsed and chopped kale (or spinach) It may look like a lot but remember how much fresh greens cook down!

3. Add a bit of water as needed to help it cook and not stick. Season with onion powder, garlic powder salt and pepper to taste.

4. Cook until tender set aside.

Seitan Bacon

1. Make a seitan loaf! I recommend doing this before hand as it takes at least an hour. Remember the loafs freeze well. Slice 5-8 thin pieces about 1/8 inch in thickness.

2. In a small bowl add 1/2 teaspoon liquid smoke, 1 tablespoon soy sauce, 1 tablespoon maple syrup, 1 teaspoon garlic powder, 1  teaspoon onion powder, 1 teaspoon smoked paprika and a tablespoon of water. Mix well.

3. Marinate seitan slices in the mixture for a 5-10 minutes or in the fridge overnight.

4. Add a bit of oil to your medium low heat preheated pan (use your kale pan, less washing up!) Fry seitan bacon for 45 seconds to a minute on each side until golden brown. Set aside.

Chickpea Omlette

  1. Add 1/2 cup of chickpea flour to a small bowl. Add 1 teaspoon black salt, fresh pepper to taste, 1 teaspoon each of onion and garlic powder, 1 tablespoon nutritional yeast and 1/2 teaspoon of turmeric. Mix well. (Feel free to treat this like an omlette and add mushrooms, spinach or bell peppers!)
  2. 1 tablespoon at a time add water to the bowl mixing well until a pancake batter consistency is reached.
  3. Preheat your pan to medium heat. Add a bit of oil, just enough to coat the bottom of the pan. Pour the mixture into the middle of the frying pan.
  4. Its not like a regular pancake. It wont bubble when it is ready to flip look for the edges to pull away from the pan and turn golden brown. Flip it and let it cook for about 1 minute. Set aside.

Assemble your bowl

Add everything to a bowl. Season to taste with extra salt and pepper and green onions.

You can’t have a bowl without a Sauce. I made a sriracha maple syrup with 2 parts maple syrup and 1 part sriracha for a spicy and sweet kick to the bowl. You can also go for just sriracha or maple syrup. Or ketchup if that’s your thing. Get creative!

Let me know if you give this bowl or any part of it a try! Don’t be afraid to adjust and customize it to your preferences or what you have in your kitchen.

 

2 thoughts on “Vegan Breakfast Bowl

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