When I first became “super plant-based,” it wasn’t hard for me to not eat meats like chicken or beef, and I haven’t craved the taste or texture of those meats in over a year and a half. I do, however, order shrimp or other seafood every once in a while, especially if the restaurant’s vegetarian or vegan option is a total rip-off and sounds disgusting (which happens). This is why I can’t call myself 100% vegan, but I am fully cognizant of the choices I make and try to adhere to a mostly vegan diet, by never cooking meat inside my house and doing the best I can, outside my house, by making as many vegan choices as possible.
I’ve found that in many restaurants, breakfast options for vegans are super limited. Luckily, I like steel-cut oats, but ordering that when everyone is splurging on platefuls of food can be boring and a bummer, because restaurants aren’t really creative in the breakfast arena. Can’t a restaurant just whip up some scrambled tofu tacos?? They’re so cheap and easy (I’ll post a recipe for that soon)!
I’ve always been a breakfast person, unlike my hubs, and I never skip it. Before becoming super plant-based, I loved the flavor in sausage – all the herbs, seasonings, and saltiness. So, after becoming mostly-vegan, I took chances on purchasing sausage meat analogues in the market, only to come up always disappointed. Disappointed in the taste, the texture, and fed up that I wasted so much dang money in buying those things. Eventually, I gave up, and just accepted the fact that I would never eat sausage again. Really, it was fine and I got over it – there are bigger issues in the world than missing a certain food!
But the other day, a thought flickered in my head that I could combine some of those sausage-y seasonings (like poultry seasoning – which has NO poultry in it!), add a little Dijon mustard and maple syrup, and maybe, just MAYBE, get an edible sausage. It was perfect on my first try! And the hash browns – I love making hash browns with some shredded carrot and herbs like rosemary and thyme, to add lots of flavor and color. I made this all at 6am one weekday morning, and had a great breakfast. It felt like a splurge meal, compared to our typical overnight oats or toast with peanut butter.
Whenever I have these vegan food revelations on how to make something that I’ve missed not only cruelty-free, but healthier and better for the environment, I feel like I’m fueling this passion for good vegan food. I hope you make this, because it is SO SIMPLE, better for your waistline (because sausage and bacon are filled with artery-clogging saturated fats), and much nicer all around. <3