Vegan Quiche Tofu Recipe

Vegan Tofu Quiche with Sun-Dried Tomatoes, Mushrooms, and Arugula

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 taste like eggs. To some degree, it has the texture. … Continue reading Vegan Tofu Quiche with Sun-Dried Tomatoes, Mushrooms, and Arugula

Benedict Vegan 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 creamy cashew hollandaise sauce made in a high speed blender … Continue reading Vegan California Benedict with Portobello Mushroom

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 Slow Cooker Vegan Coconut Collard Greens. It also tastes awesome … Continue reading Vegan Cheesy Grits

Puff Pastry Tart Tomatoes

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 take a really long time to bake. I sliced the … Continue reading Vegan Tomato Tart with Cilantro Mint Chutney

Persian-inspired vegan spinach herb frittata

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. Traditionally, it’s served at Persian New Year. This vegan spinach frittata recipe is inspired by the classic Iranian dish, kuku sabzi.  Who doesn’t love the idea of a frittata that is more parts leafy greens? Fresh dill, chives, parsley, tarragon and spinach are combined with scallions, leeks … Continue reading Vegan Spinach Frittata with Fresh Herbs