Saturday, March 23, 2013

Vegan Sausage, Egg, & Cheese Croissant Roll

Vegan Sausage, Egg, & Cheese Croissant Roll
We are usually in a rush in the morning and a lot of people don't eat and kids fall into that category as well. So in a rush we need to have something that will last us until lunch. These rolls have hearty and delish ingredients that will have you craving breakfast and a portable meal. Great for kids on the go and easily reheatable when made and frozen. The recipe shows that breakfast does not have to be boring and you can enjoy a hot meal anytime of day. Serve by itself or with your favorite breakfast sides and beverages. Enjoy!

Vegan Sausage, Egg, & Cheese Croissant Roll

-1 Tablespoon vegan butter or oil
-1 package Extra Firm Tofu, drained, and mashed into small curds
-3/4 cups grated vegan cheese (I used Daiya Cheddar) 
-1 cup vegan sausage
-1/2 cup vegan chicken broth
-2 teaspoon The Vegg & 1/2 cup hot water (If you don't have this, the recipe will work without it also) 
-Salt & Black Pepper, to taste
-1 Tablespoon Nutritional Yeast
-1/2 Tablespoon Parsley, dried or fresh
-1 can (8 oz) refrigerated crescent dinner rolls

Heat oven to 375 Degrees

In medium to large frying pan, Add your mashed tofu (I squeeze it in my hands, more fun) over high heat heat for about 4 minutes or until cooked lightly cooked. Once it has cooked for 4 minutes, add in vegan chicken broth, The Vegg, parsley, and salt & black pepper to taste. Stir mixture to combine and let it cook on high heat, repeatedly stirring until the liquid evaporates and the "eggs" are more firm, about 15 to 20 minutes. Once the "eggs" are cooked, add in 1/4 cup of vegan cheese and the nutritional yeast and stir to combine and the cheese melts. Once its done mixing, remove from the heat and put in a separate bowl to cool. 

(These vegan eggs are also great made and served by itself)

Simmering "Egg" Mixture

Completed Vegan Scrambled Eggs

Cooling Vegan Scrambled Eggs

Croissant Roll
Unroll dough, separate into 8 triangles onto a non-stick cookie sheet. Press and stretch the dough to flatten and make sure the ingredients fit, be careful not to tear.
On each roll (fattest end) place 2 Tbsps vegan eggs and sausage on each of the triangles. Sprinkle each with 1 Tbsp vegan cheese of the cheese onto the top. Pull the the sides over the ingredients and then the points of triangles over eggs and cheese, and tuck under dough . Carefully place the pointed end on the bottom and onto the cookie sheet. Once all are assembled, sprinkle with salt, pepper, parsley, and nutritional yeast (optional).

Ready to Assemble

Pre-Rolled Croissant Rolls

Assembled Croissant Rolls
Bake 15 minutes or until deep golden brown. Cool 2 minutes. With a spatula, carefully loosen the roll from cookie sheet; slide onto serving platter. Garnish with whatever sides you like for breakfast and enjoy.

Vegan Sausage, Egg, & Cheese Croissant Roll


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