Breakfast Hash with Gluten Free Gravy
Last day of Thanksgiving break! We have nothing to do! What better than cooking, watching movies, and documentaries, and chilling with the family on a chilly, windy day. Stay tuned, I’m going to post a healthy hot chocolate recipe here in a bit.
Also thinking about Christmas shopping. Here are my hand mades this year: Vegan Ranch dressing, Soap, and maybe a few items of jewelry. My sweet niece asked for a ring. Going to have to dust off the studio, I suppose. Not sure what else. What are your favorite gifts to give for the holidays?
I’d love to see and hear your gift ideas!
Breakfast Hash with Gluten Free Gravy
Ingredients
Cauliflower Meat
- 1 Head Cauliflower chopped
- 1 tbsp Olive Oil
- 1 tbsp Vegan Worcestershire Sauce
- 1 tsp Soy Sauce
- 2 Cloves Garlic
- 1/2 tsp Mustard Powder
- 1/4 tsp Marjoram
- salt
- pepper
Potato Coins
- 5 skinny Potatoes sliced
- 1 tbsp Olive Oil
- salt
- pepper
Tofu Scramble
- 1 package extra firm tofu
- 1 tbsp olive oil
- 1/2 cup diced kale
- 2 tbsp soy sauce
- 1 tsp turmeric
- 1 tsp garlic powder
- salt
- pepper
Gravy
- 3 tbsp vegan butter
- 1/4 cup gluten free or regular flour
- 2 cups unsweetened plant milk
- 1 tsp salt
- 1/2-1 tsp pepper
Instructions
Cauliflower
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Add olive oil to large skillet
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Chop cauliflower into bite size pieces add to pan.
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Add rest of ingredients and stir well. Sauté for about 15 minutes on medium. Be careful not to overcook. Cauliflower should still be firm, not mushy.
Potatoes
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Ad olive oil to large skillet.
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Layer potatoes in pan. Cook on medium high until brown on one side.
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Flip potatoes and cover. Cook until brown on all sides. May have to flip several times to brown all potatoes.
Tofu
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Add olive oil to large skillet.
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Add tofu block. I like to chop with the spatula, but you can chop before you put in pan.
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Add all ingredients. Cook until kale is soft.
Gravy
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Melt butter in large skillet.
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Add flour to make roux.
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Slowly add plant milk.
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Add salt and pepper.
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Let cook until desired thickness.