This is a fun post, and rather different from my usual posts filled with?salads and healthy mains?
I haven?t posted many breakfast recipes over the years. That?s because my normal breakfasts consists of one or some of the following:
Nothing too exciting or that hasn?t been blogged about a thousand times before. But then one day, I thought of making something a bit fun, and while it?s not as healthy as my usual fare, it?s way healthier than the McDonald?s version!
To make this veganized Egg McMuffin, I used these awesome?Ezekiel 4:9 Sprouted Whole Grain English Muffins?(in Ontario, they?re available at Loblaws in the health-food freezer section)?
? as well as some?Daiya Cheddar Style Slices?and?Yves Canadian Veggie Bacon.
To make the vegan ?egg?, I sliced off 1/3 of a block of firm tofu?
? and used a food plating ring to cut-out a disk (you could also place a drinking glass onto the tofu and carefully cut around it with a knife).
I then coated the ?egg? with a bit of turmeric powder to give it a light yellow hue, and seasoned it with garlic powder and freshly cracked black pepper, before frying ?it up alongside the vegan Canadian bacon.
Vegan Egg McMuffins
?
Author: Angela @ Vegangela.com
Recipe type: Breakfast, Sandwich
Cuisine: American
Serves: 1
- Slice ? of the tofu horizontally so that it is about X thick. Either cut it into a square, or use a metal food ring mold or knife to cut it into a disk. This is your ?egg?.
- Sprinkle turmeric powder onto the ?egg? and gently coat all surfaces so that they are a light yellow color. Season with garlic powder and black pepper.
- Heat 1 tsp oil in a frying pan and cook the ?egg? and Canadian bacon, so that they are browned on both sides.
- Meanwhile, toast the English muffin and butter with vegan margarine.
- Assemble the sandwich using the cheese, ?egg? and vegan bacon.
3.2.1753
Source: http://www.vegangela.com/2013/07/07/vegan-egg-mcmuffins/
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