 |
| Vegan Sausage Biscuit with "Egg" & Cheese |
Vegan Sausage Biscuit with "Egg" & Cheese
(Yields: 3 Sandwiches)
Ingredients
-2 Tablespoons Oil
-Shredded Vegan Cheddar Cheese (1/2 to 1 Tbsp each) OR 3 slices vegan deli slices
Directions
Ingredients
-2 cups flour
-1 tablespoon baking powder
-1 teaspoon kosher salt
-1 teaspoon sugar
-1/2 cup cold butter flavored Crisco or vegan butter, diced (I put it in the freezer for 10 minutes or more)
Ingredients
-2 Tablespoons Oil
-Shredded Vegan Cheddar Cheese (1/2 to 1 Tbsp each) OR 3 slices vegan deli slices
-1 1lb Block Organic Extra firm tofu
-1/3 to 1/2 cup Gimme Lean Sausage or your favorite frozen vegan patties (3)
-3 Vegan Biscuits (Recipe Below)
Spice Mix
-2 Tablespoons The Vegg Powder
-1/3 to 1/2 cup Gimme Lean Sausage or your favorite frozen vegan patties (3)
-3 Vegan Biscuits (Recipe Below)
Spice Mix
-2 Tablespoons The Vegg Powder
-1 Tablespoon Nutritional Yeast
-1 Tablespoon turmeric
-1/4 teaspoon garlic powder
-1/4 teaspoon onion powder
-1/2 teaspoon salt
-1 Tablespoon turmeric
-1/4 teaspoon garlic powder
-1/4 teaspoon onion powder
-1/2 teaspoon salt
Directions
Before you cook anything, in a baggy combine all your spice mix and set aside.
 |
| Spice Mix |
Next, drain your tofu and place on a cutting board.
 |
| Drained Tofu |
 |
| Ready to Cut Tofu |
With a oval cookie cutter (or knife) cut the middle out of the tofu block to get a circle.
 |
| Cut & Form Tofu (Cookie Cutter Helps) |
 |
| Formed Tofu |
When you have the tofu shape out, cut this into 3 patties.
 |
| Individual "Egg" Pieces |
*Any leftover tofu, I use in a scramble or use in other recipes. You can also save and freeze it for later as well.*
Cut 3 sausage patties out of your vegan sausage log (2 to 3 Tbsps each patty size). You can always use a frozen vegan sausage patty as well.
 |
| Portioned Sausage |
 |
| Formed Sausage Patties |
To dredge, place your shaped tofu pieces one at a time, in the seasoning. Seal the bag and shake to cover the tofu completely, while pressing slightly.
 |
| Ready to Dredge "Egg" Patties |
 |
| Dredged "Egg" Patties |
 |
| Leftover Spice Mix |
*If there is any spice mix left after dredging, store in zip-lock in the freezer until you need it again. You don't want to keep it in the cupboard because of any tofu residue leftover.*
In a saute pan over medium-high heat, heat you oil. Once the oil has come to heat place your dredged tofu and sausage patty in the pan.
 |
| Frying Ingredients (2 at a time) |
Cook until golden brown on each side, about 3 to 5 minutes a side.
 |
| Flip, Golden Brown each side |
Once you have flipped them, add on your sliced or shredded vegan cheese to the top of the "egg" and cover with a lid to trap in the steam and melt the vegan cheese.
 |
| Placed Vegan Cheese |
 |
| Cover & Melt Vegan Cheese |
 |
| Ready to Assemble Ingredients |
Remove the now cooked and ready to plate "egg" and sausage. Place on your vegan biscuit (you can also use vegan English muffins). Serve on a plate by itself or along side vegan hash browns and your favorite breakfast beverage. Enjoy!
 |
| Ready to Serve Vegan Sausage Biscuit with "Egg" & Cheese |
Perfect Homemade Vegan Biscuits
 |
| Perfect Homemade Vegan Biscuits |
-2 cups flour
-1 tablespoon baking powder
-1 teaspoon kosher salt
-1 teaspoon sugar
-1/2 cup cold butter flavored Crisco or vegan butter, diced (I put it in the freezer for 10 minutes or more)
-3/4 cup vegan milk
-1/4 cup vegan milk for "egg wash" or you can use The Vegg to brush it with.
Directions
Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with a paddle attachment. If you don't have a mixer you can do this by hand with a pastry cutter (for needing the Crisco and everything together).
Add the butter and mix on low speed until the butter is the size of peas. Add the soy milk and combine on low speed until ingredients are combined, DO NOT over mix or you will have tough rocks on your hands. Mix in the parsley or other choices. Dump the dough out on a well-floured board and with a rolling pin, roll out to about a 1/2-inch thick. Cut out circles with a 2 1/2-inch round cutter, I use a drinking glass a lot. (Its about that size and I get 6 large biscuits out of it)
Place them on a cookie sheet or pie pan, if they are touching side by side in the pie pan that is fine. Brush them with "egg wash" (add salt and pepper or extra toppings, sesame seeds, etc.) and place in the oven. Bake for 15 to 20 or until golden brown and dough doesn't spring back. Serve with vegan butter, jam, or they go great with Vegan Stews. Enjoy!
-Amy
-1/4 cup vegan milk for "egg wash" or you can use The Vegg to brush it with.
Directions
Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with a paddle attachment. If you don't have a mixer you can do this by hand with a pastry cutter (for needing the Crisco and everything together).
Add the butter and mix on low speed until the butter is the size of peas. Add the soy milk and combine on low speed until ingredients are combined, DO NOT over mix or you will have tough rocks on your hands. Mix in the parsley or other choices. Dump the dough out on a well-floured board and with a rolling pin, roll out to about a 1/2-inch thick. Cut out circles with a 2 1/2-inch round cutter, I use a drinking glass a lot. (Its about that size and I get 6 large biscuits out of it)
Place them on a cookie sheet or pie pan, if they are touching side by side in the pie pan that is fine. Brush them with "egg wash" (add salt and pepper or extra toppings, sesame seeds, etc.) and place in the oven. Bake for 15 to 20 or until golden brown and dough doesn't spring back. Serve with vegan butter, jam, or they go great with Vegan Stews. Enjoy!
-Amy
Without a good quality set of knives you risk injury to yourself as well as a lower standard of food and even hygiene when it comes to creating a perfect dish for friends, family or business associates. kitchen knife sets
ReplyDelete