Today I'm sharing a healthy plant based vegan breakfast recipe for you to enjoy: tofu scramble with peppers, onions, and cherry tomatoes. This is SO good!


Tofu scramble is very popular in the vegan and plant based community because it's absolutely delicious, nutritious, and it has no artery clogging saturated fat or cholesterol like bacon and eggs do so this is a true healthy breakfast option. Tofu (soy) is an excellent source of protein, calcium, iron, magnesium, and folate. And for 3 oz. it's about 80 calories.


I paired it with avocado toast on pumper nickle bread with Trader Joe's Everything but the Bagel Seasoning and a bowl of fresh berries (blueberries and strawberries). A high protein, nutritious vegan breakfast recipe for the new year.


In the video below I also talked about acrylic pour painting as a new fun diy art project to try in 2020! ENJOY!



Veggie Packed Tofu Scramble Recipe - Vegan


1/2 package of silken tofu (silken is preferred but I used extra firm today)

1/4 cup chopped bell peppers

1/4 cup chopped onion

1/4 tsp turmeric

1/4 tsp cumin

salt and pepper

1 tsp garlic powder

1 Tbsp nutritional yeast

1/3 cup chopped cherry tomatoes

optional topping: sriracha sauce


Directions: In a saucepan on medium heat, add the bell peppers and onions and cook for a few minutes until soft. Add the tofu and break it down into small chunks using your spatula. Add the turmeric, cumin, salt, pepper, garlic powder, and nutritional yeast. Stir well and cook for a minute or two. Once everything has cooked for a few minutes you can then add in the cherry tomatoes. Stir and cook for another minute. Immediately transfer the scramble to a plate. Serve with avocado toast and berries.



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Merry Christmas!


Today I'm showing you how to make the perfect vegan Christmas cinnamon rolls. These are so damn good. You cannot even tell they are vegan.


I baked my cinnamon rolls in my medium sized (9 inch) cast iron pan but you can also use a 9 inch square baking dish too. Either one will work. I added some maple syrup flavor to make these cinnamon rolls pop.


MAKE IT AHEAD! You can prepare the cinnamon rolls the night before. All you have to do is just stick the already rolled and cut cinnamon rolls in the pan and cover with saran wrap then set it in the fridge over night and the next morning you can pop it in the oven when you are ready to eat breakfast! It will be the perfect treat to enjoy with some piping hot coffee after you open presents.


I hope you enjoy these delicious holiday vegan cinnamon rolls.


Happy Holidays!






Christmas Morning Maple Cinnamon Rolls Recipe - VEGAN HOLIDAY RECIPE

Dough

3 Tbsp vegan butter (I recommend Earth Balance)

1 cup unsweetened regular almond milk

1 packet instant yeast

3 Tbsp brown sugar

1/4 tsp salt

2 & 1/2 cups all purpose flour


Filling

1/4 cup softened vegan butter

2 Tbsp maple syrup

3 Tbsp brown sugar

2 tsp cinnamon

3-4 Tbsp brown sugar


Frosting

1 cup powdered sugar

1 Tbsp maple syrup

1 Tbsp unsweetened regular almond milk


Directions

1. In a pot on medium heat, heat the vegan butter and almond milk just until melted and hot. Pour mixture into a large bowl.  Sprinkle yeast (1 packet)evenly over top and let sit for 10 minutes.

2. Add the sugar and salt to the yeast mixture and stir to combine.  Then add the flour in 3 parts, stirring in between each pour to form a dough.  Knead the dough on a lightly floured surface for about a minute. 

3. Lightly grease a bowl with cooking spray or butter and add the dough ball. Cover it tightly with plastic wrap and let sit on the counter for one hour to rise. 

4. Beat together the filling ingredients: butter, maple syrup, sugar, and cinnamon and set aside.

5. Preheat oven to 375°F.

6. Remove dough from bowl and place on a lightly floured surface.  Roll into a long rectangle using a rolling pin.

7. Spread the filling over the dough, leaving a one inch strip along the top (the side farthest away from your body). Sprinkle the the 3-4 tablespoons of brown sugar on top of the filling (and more cinnamon if you like too). Starting at the bottom (the side closest to your body), begin to gently roll the dough up into a long log shape until you reach the top. Using a sharp knife, cut the dough into 9 pieces and place in a lightly greased 9 inch cast iron pan or square baking dish. 

8. Bake for 26-28 minutes until rolls are golden brown.  While you wait, prepare the frosting by stirring together the powdered sugar, maple syrup, and almond milk until smooth.  Remove the rolls from the oven and let cool for a few minutes.  Add the frosting on top and enjoy right away!


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Updated: 3 days ago



Winter = soup season! I love a mean homemade soup and vegan grilled cheese. So yum! Lately my favorite soup has been this one right here. I have been making it so much. It's super healthy, high in protein, fiber, and beta carotene, and very filling!


It has all the festive flavors of Mexican cuisine: lime, black beans, fire roasted tomatoes, jalapeno pepper, chili powder, cilantro, and even tortillas. So it's basically like Mexican goodness in a (soup) bowl...with a little sweet potato thrown in for good measure.


I had the biggest cooking disaster ever making my video for this recipe the first time around. I laugh about it in my YouTube video today so definitely check that out below. Subscribe! I love sharing my ups and downs with cooking and life in general. I have no problem being real and enjoy having others relate to my everyday funnies.


Cooking is such an adventure isn't it? Sometimes things go really well and then other times things completely flop. Either way I'm always learning.


Happy Holidays!



Hearty Sweet Potato & Black Bean Tortilla Soup | Vegan

2 T olive oil 1 large yellow onion, chopped 1 small sweet potato, peeled and diced into 1/4 inch pieces 1 medium red bell pepper, chopped 1 medium jalapeno, seeded and finely chopped 4 cloves of garlic, minced 2 tsp cumin 1 & 1/2 tsp chili powder 2 cans black beans, drained and rinsed 1 can diced fire roasted tomatoes, with the liquid 4 cups vegetable broth 3-4 corn tortillas cut into small strips

3 T fresh cilantro,chopped

2 T lime juice

1/4 tsp red pepper flakes (optional)


1. In a large dutch oven warm the olive oil over medium heat until simmering.  Add the onion, sweet potato, bell pepper, jalapeno, and 1/4 salt.  Cook for about 10-15 minutes, stirring occasionally, until the onions are translucent and the sweet potatoes have softened. 

2. Stir in the garlic, cumin, and chili powder and cook for 1 more minute.  Immediately add in the black beans, tomatoes, and broth.  Simmer for 30 minutes.

3. Preheat oven to 400 °Add the tortilla strips to baking sheet and sprinkle with a little olive oil, salt, and pepper.  Stir then shake the pan a little bit so they spread out into an even layer. Bake for 8 minutes stirring halfway. 

4. Once the soup is ready, stir in the cilantro, lime juice, and red pepper flakes (if you want more spice). 

5. Serve the soup hot, topped with the tortilla chips, some chopped avocado (optional), and extra cilantro.


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Hey! I'm Ginny! I'm a published photographer and blogger from Charlotte, North Carolina.  I share healthy & nutritious vegan recipes, lifestyle inspiration, & inspiring nature and travel photography!

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