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Bacon, Egg And So Much More

For the past couple weeks I sadly have not had much time in the kitchen to make more specialized, vegan complicated recipes and try things out for my own. But today... my work got canceled! I got home at 11am and started making Lauren Toyota's breakfast trifle. I've been eyeing this recipe because I miss the runny, yolky deliciousness of eggs (huevos fritos). And I love and miss good non-oatmeal breakfast food.

This is the biscuit recipe I used:

  • 2 cups all-purpose flour, plus extra for work surface

  • 1 tablespoon baking powder

  • ¾ teaspoon salt

  • ½ cup vegan margarine, plus extra for brushing

  • ½ cup soy, almond or rice milk, plus more as needed

  1. Heat oven to 425 degrees.

  2. Whisk together flour, baking powder and salt

  3. Add margarine and cut it roughly into flour using a pastry cutter, until mixture is the texture of coarse meal with a few larger margarine lumps. Work quickly.

  4. Add nondairy milk and stir with a wooden spoon until just combined. Do not overwork.

  5. Transfer the dough to a lightly floured surface and pat into an oblong shape, about 1 inch thick.

  6. Using a 2-inch cookie cutter, cut the biscuits out and place them on a baking sheet. Brush the tops lightly with melted margarine and bake for about 12 to 15 minutes, or until they begin to turn golden.

https://cooking.nytimes.com/recipes/12949-vegan-quick-biscuits

This is the rest (a combination of Lauren and my's recipe... mostly Lauren)

Onions and Mushrooms:

  • 1 medium onion (thinly chopped)

  • 8oz mushrooms (sliced)

  1. Caramelize onions

  2. Add mushrooms halfway through

  3. Add a bit of salt

Egg Yolk:

  • 4 tbsp melted vegan butter

  • 2 campari tomatoes (seeds removed)

  • 1/2 C water

  • 1/4 C unsweetened non-dairy milk

  • 4 tbsp nutritional yeast

  • 1 1/4 tsp tapioca starch

  • 1/2 tsp turmeric

  • 1/2 tsp kala namak/black salt

  • + 1 tbsp vegan butter(that can be solid and will be added to the hot mixture once thickened)

  1. Place all ingredients (except last two) in blender and blend until smooth

  2. Pour in pot and whisk until thickens

  3. Right before serving, add black salt and rest of butter

- I think next time I maybe would have added one less tbsp of nutritional yeast

Egg White:

  • Half a block firm tofu

  • salt and pepper

  1. Thinly cut tofu in whatever shape you want

  2. Fry on pan until one side golden

  3. Add salt and pepper

  4. Flip until both sides golden

Tempeh Bacon:

- Look at previous recipes (make sure not to over cook them because or else they get too hard. Maybe cut them a bit thicker)

https://www.hotforfoodblog.com/recipes/2018/4/10/vegan-biscuit-bacon-egg-breakfast-trifle

I ate this with some regular salad the rest of my family was eating and I thought it was so delicious and the sauce almost, almost tasted like real egg yolk. This is also delicious with rice. I'm glad I have a new sauce and dish in my vegan repertoire

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