When I switched to a plant-based diet, I thought it meant I wouldn’t get to enjoy my favourite breakfast foods. I used to be obsessed with eggs and would eat them every day if I could. Now, of course, I no longer eat eggs for health, ethical, and environmental reasons.
So I wanted to find a way to recreate the taste and texture I loved, with a healthier and of course cruelty-free version!

However, every restaurant I’ve gone to that serves a tofu scramble always serves some crumbly, dry scramble with a seemingly random jumble of vegetables thrown in. Ya girl is not about that life. SO I set out to create the BEST tofu scramble I could! This is one of my absolute favourite breakfasts!

The key to this is using medium-firm tofu – it has more moisture and much more of an egg-like texture than the firm or extra firm tofu that most restaurants seem to use. Eggs have moisture and are squishy – not crumbly and dry. Adding some milk also helps a lot with this!

Also crucial to this (though you can omit it if you aren’t able to find it) is the Black Salt – otherwise known as Kala Namak. This is a pungent spice that comes from rock-salt. It smells and tastes like eggs because of its sulphur content – adding it to the scramble totally makes it taste more like eggs.

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As for the potatoes, one trick to make them crispy without adding oil is to use a small amount of tahini (sesame paste.) This also helps the spices stick to the potatoes!

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I hope you enjoy!

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mushroom stroganoff title

Pasta is synonymous with happiness. Well, not really, but it should be. I would eat pasta every day if it were healthy to do so. One of my favourite things to do is try to make pasta bit healthier – such as using a gluten-free or brown rice pasta, and making the sauces out of things like vegetables and beans. Then again, sometimes you just need a good old-fashion comfort food pasta. I love stroganoff and knew I needed to find a recipe for a great vegan mushroom stroganoff. I began searching for different ones online, and while there are lots of great ones – like this one from Caitlin of From My Bowl – I knew I wanted to play around and see what I could come up with.

This instantly became one of my favourite recipes. It’s a super easy, one-pot vegan mushroom-stroganoff style pasta. It’s dairy free, vegan, and can be customized in a ton of different ways! !

Best of all it’s easy, quick, and can be made in just one pot!

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Notes:

  • When adding your pasta, the liquid should be just covering the pasta. Depending on the pasta you’re using, you may need to add an extra 1-2 cups water.
  • I decided to add extra pasta for leftovers, so I added an extra 1 & 1/2 cups water.
  • The beefless ground is optional but adds extra heartiness, protein, and that “traditional” stroganoff texture. You could substitute this with lentils!
  • Omit sprinkle of vegan cheese for a healthier option
  • You can use any type of pasta, but I prefer gluten-free. It’s healthier and easier on the stomach! My current favourite is the Catelli Gluten-Free pasta, or brown rice pasta.

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