Category: Breakfast

Vegan Hangover Breakfast Tacos

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Vegan Hangover Breakfast Tacos

Schylar Malone
The hangover breakfast for vegans, is here! After a night of one-too-many margaritas, you just do not want the taste of a raw veggie, you want something unhealthy, and you want it fast. I have been braising vegetables in soy sauce for a while because it lends the smoky, juiciness that you don’t often get from roasting or searing. These tacos have all the makings of that salty, indulgent breakfast taco you need to soak up the booze remnants at the bottom of your belly. A taco would never be complete without hot sauce or salsa; and above everything, always add guac!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 26 minutes
Total Time 31 minutes
Course Breakfast
Cuisine Mexican
Servings 8 tacos

Equipment

  • Non-Stick Pan
  • Ceramic/Glass Dish

Ingredients
  

  • 8 Corn Tortillas (flour works too)
  • 1 Ripe Avocado
  • Salsa of Choice (I chose Sadie's Hot Salsa)

Egg

  • 1 cup of chickpea flour
  • 1 cup of lightly mashed chickpeas
  • 1/4 cup of aquafaba (optional)
  • 1 tablespoon of onion powder
  • 2 teaspoons of garlic power
  • 1/2 teaspoon of turmeric
  • 1 teaspoon of salt
  • 1 teaspoon black pepper
  • pinch of black sea salt/ grey salt
  • 1 cup of water

Vegan "Ham"

  • 1/2 sliced purple onion
  • 1/4 cup of soy sauce

Instructions
 

  • Preheat oven to 400°

Vegan "Ham"

  • Using a sharp knife, trim both ends off onion and remove flaky, outer layer.
  • Then cut laterally to desired thickness. They should remain relatively thick and not like shoestrings, as they will lose a lot of their firm texture in the soy sauce, if too thin. Try to leave each slice intact.
  • Lay flat on a ceramic/glass dish. (I have tried this with a metal dish and cast iron, while it was not terrible, the ceramic dish cooks it best.)
  • Pour soy sauce over the onions and give it a shake to make sure it coats the bottom of the dish.
  • Bake for 26 minutes. Flip and push around into thickened soy sauce, halfway through.

Eggs

  • In a medium sized bowl, whisk together all dry “egg” ingredients.
  • Next, add ¼ cup of aquafaba if you have it. If not just add more water. Then add your water.
  • Begin warming a nonstick skillet coated in some oil.
  • Whisk vigorously until a thin batter forms. Then add in mashed chickpeas.
  • Once your skillet is warm, pour in the batter. Don’t agitate this too much as it will stick and clump together. Cook until a scrambled egg appearance forms, about 4-5 minutes.
  • Once your onion “ham” is fully cooked, warm up your tortillas. And assemble tacos.
  • Do not forget the avocado and salsa, enjoy!

Notes

 
Keyword breakfast tacos, hangover breakfast tacos, Sadie's Salsa, soy sauce, tacos, vegan, vegan bacon, vegan breakfast, vegan breakfast tacos, vegan egg, vegan ham

4 Ingredient Cream Cheese Frosting

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4 Ingredient Cream Cheese Frosting

vegan_millennial
This easy recipe came about when I made an entire carrot cake and realized that I had not considered the best part.. The Cream Cheese Frosting!! These were the only ingredients I had on-hand, and I see no reason not to use them every time for cream cheese frosting. This came out rich, creamy, and delicious and by making it this simple, hopefully, I saved all of us a trip to the store!
Print Recipe Pin Recipe
Total Time 5 minutes
Course Breakfast, Dessert
Servings 8 rolls

Equipment

  • Stand Mixer or Hand Mixer

Ingredients
  

  • 3 tablespoons of cold vegan butter
  • 8 ounces of plant-based cream cheese
  • ½ of a lemon (juice)
  • 1/4 cup of powdered sugar

Instructions
 

  • Using the whip attachment, whip vegan butter in stand/hand mixer on a medium speed for 1 minute.
  • While still whipping, add cream cheese in increments of 4, then slowly pour in lemon juice and powdered sugar.
  • Allow mixer to whip until medium peaks begin to form.
  • Add to your favorite cake, cupcakes, or cinnamon rolls.

Notes

Check out my cinnamon roll recipe.
Keyword albuquerque, albuquerque vegan, New Mexico Vegan, vegan baking, vegan breakfast, vegan cream cheese frosting, vegan millennial, vegan millennial recipe

Vegan Cinnamon Rolls

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Vegan Cinnamon Rolls

These rolls fall under the niche market for The Lazy Showoffs. Instagram worthy, yet Toaster Strudel work ethic. Homemade cinnamon rolls are one of those baked goods that you spend most of the time waiting around for, rather than exerting effort.
My routine for making these consists of preparing the dough, going on a run while it proofs, taking a shower and getting ready for my day, then moseying over to the kitchen to form the rolls. Wait around again by spending an hour watching old Kim Possible episodes, until my timer lets me know that it is time to pop these beauties into the oven!
So, if you have a morning at home, where you’d rather pop in and out of the kitchen to make breakfast, and not over the stove, this is you do it. There is something cathartic about waking up before everyone else to make something so beautiful and fluffy. And to be honest, half of the reason I make these is to reveal my perfect spiraled sweets. Clearly, she knows how to flex.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Proof Time 2 hours
Total Time 2 hours 45 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 rolls

Ingredients
  

Dough

  • 2 ½-3 cups (420g) of all-purpose flour
  • 1 tablespoon of instant yeast (1 packet of active yeast will work)
  • ¼ cup (53g) of white granulated sugar
  • 1 teaspoon salt
  • 1 cup (243ml) warm plant milk almond is my go-to
  • 3 tablespoon of melted vegan butter
  • 2 tablespoons of vegetable oil

Filling

  • 1/4 cup (53g) of brown sugar
  • 2 teaspoons of cinnamon
  • 4 tablespoons of melted vegan butter

Glaze

  • 1/3 cup (35g) of powdered sugar
  • 2 tablespoons of vegan butter
  • 4 tablespoons of plant milk

Instructions
 

Dough

  • If you are using active yeast: add yeast and sugar to your warmed milk. Allow yeast to bloom (activate); bubbling should be visible. This takes 5-10 min. If it looks like nothing has happened, your yeast might be dead.
  • In a large bowl or stand mixer (hook attachment), add all dry ingredients (flour, sugar, and salt). Mix for 15 seconds to make sure all ingredients are intermingling.
  • If you are using instant yeast: add it directly on top of bowl to ensure that it is the first one introduced to the wet ingredients; do not mix into dry ingredients.
  • Pour warmed milk directly on the yeast. And begin stirring together (lowest speed) for 10 seconds. Then add oil and butter.
  • Scrape down sides of the bowl. If the dough looks too sticky and is not forming a ball, add more flour (by tablespoon). This dough will be a little sticky but should pull away from the sides of the bowl.
  • Once a ball begins to form, you can either knead by hand, or allow the hook attachment to knead (low speed) for about 2 minutes.
  • Pull out the ball of dough, generously coat dough and bowl in oil. Leave dough in bowl, covered with a damp towel and pot lid (see photo). Allow to rest for 1 hour. The dough should double in size.
  • Now, roll out on to a lightly, floured surface. Using a rolling pin, roll out into a tight rectangle. The more evenly shaped it is, the better appearance will be of the cinnamon-y spiral.

Filling

  • Preheat oven to 375°F
  • Mix brown sugar and cinnamon in a small bowl, (no butter).
  • Spread vegan butter over your rectangle, as even as possible. Then, sprinkle the cinnamon-sugar over the butter.
  • Lightly oil a cast iron skillet (or 9-inch round, or 8-inch square dish).
  • Begin with the edge closest to you, and gently roll away from you. Ideally, you will finish with the seam side down, but if not, roll it until it is on the bottom.
  • Using a serrated knife, use long strokes to cut your rolls, about 1-inch slices. Try your best to apply as little pressure as possible. For best appearance, clean knife in between each slice.
  • Depending on how nice of a rectangle you rolled out, the edges may not have too much filling and a small spiral. If this is the case, cut off the edges and set aside for a little chef plate and bake separately from the beautiful buns.
  • Once you have cut the entire log into about 8 rolls, assemble them on your oiled baking skillet/dish and allow them to rest somewhere warm for 45 minutes – 1 hour. They should double in size.
  • For gooey buns, place in the oven covered for 15 minutes, then pull off the lid for last 10 minutes to allow tops to crisp up. For less gooey buns, cook all the way through for 25 min, uncovered.

Glaze

  • Whisk all three ingredients (powdered sugar, milk, butter).
  • Drizzle glaze on the cinnamon rolls right out of the oven and eat immediately for gooey-est results.

Notes

For a Cream Cheese Glaze see my Vegan Cream Cheese Glaze recipe.
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