This was one of UVK’s first recipes. It’s been through several revisions over the years, but this is by far, the best vegan tofu quiche recipe of them all. Sun-dried tomatoes, sliced mushrooms, arugula and a little vegan parmesan? All of the above! A few things… ・This recipe for vegan quiche is not meant to…
Category: Breakfast
Vegan California Benedict with Portobello Mushroom
Stanford Inn by the Sea in Mendocino, California is an incredible vegan resort. Of course, one of the best parts is going to Raven’s Restaurant for one of their legendary meals. It’s always absolutely delicious. This vegan mushroom benedict recipe is inspired by Raven’s Restaurant’s Portobello Benedict and by classic California Eggs Benedict. There’s a…
Vegan Cheesy Grits
This recipe for vegan cheesy grits first came out several years ago. It was embedded in another recipe, which is a shame. It is so creamy and delicious. You can enjoy vegan grits with cheese for breakfast, as a savory vegan grits meal or as a gluten free side dish. It tastes incredible paired with…
Tempeh Turnip Hash
Recently, I was out for brunch with some friends, and had a very subpar vegan breakfast hash. All I could think was, I am positive I could do this better. And so, I went home and thought about it for a few days. In the end, this vegan turnip breakfast hash recipe is where it…
Tofu Scramble
I grew up eating Fantastic Foods Tofu Scrambler. During college, I couldn’t always afford it. So, I started making my own from scratch. Sometimes, I would throw in a little oatmeal, as a nod to the old Fantastic Foods’ mix. Since then, I still make my own tofu scramble, but I’ve gotten a little…
Vegan Tomato Tart with Cilantro Mint Chutney
This savory vegan tomato tart recipe is perfect for brunch, a light summer meal, or whenever your garden provides more tomatoes and herbs than you know what to do with. It’s so easy to make and delicious. It’s really important to thin slice the tomatoes. If you don’t, it will either be very wet or…
Vegan Spinach Frittata with Fresh Herbs
Kuku sabzi is essentially a Persian frittata. It’s heavy on the herbs and greens, but light on the eggs. Historically, it’s packed with herbs and greens, and served at Persian New Year. This vegan spinach frittata recipe is inspired by this traditional Iranian dish. I love the idea of a frittata that is more parts…