Here’s a yummy and easy recipe from an Instagram pal of mine. Miche has a great feed and a great site full of intelligent health advice and super plant-based recipes.
I swapped the all-purpose flour for oat flour and used oat milk, so i could share these seasonal treats with my gluten and nut sensitive neighbors. With these swaps i would suggest adding 1 or 2 minutes on the cook time…I find oat flour needs that.
Thanks Miche!!
Enjoy!
Prep Time: 15 minutes / Cook Time: 20-25 Minutes / Total Time: about 1 hour
This is probably the best scone recipe I’ve ever come across – It’s from King Arthur Flour and here’s the original link:
https://www.kingarthurflour.com/recipes/harvest-pumpkin-scones-recipe
I went ahead and veganized it and instead of the crystallized ginger, I used 1 ½ dried cranberries.
Here are the veganized adjustments:
Swap the ½ cup butter with Earth Balance Sticks or similar plant-based brand.
Replace the 2 eggs with Flax eggs. For the flax eggs: Mix 2 Tbsp of ground flax seed with 6 Tbsp warm water. Let this mixture sit and thicken for at least 5 minutes before adding it to the recipe as instructed.
Lastly, I topped my scones with Demerara Cane Sugar Crystals – it’s sturdy, won’t melt as easily as brown sugar, but still has those nice molasses hints in its flavor. I eliminated the milk wash altogether; the dough was tacky enough for the sugar to adhere without it.
Enjoy!
Prep time: 5 minutes /Cook time: 8 minutes/Total Time: 15 minutes
Half a block of Extra Firm Tofu, drained under weight
4 Tbs grape seed or other high-heat oil
1 tsp crushed red pepper flakes
½ tsp garlic powder
½ tsp turmeric
½ tsp black pepper
½ tsp kosher salt
Pinch of sugar
Splash of rice wine vinegar
½ Red or Green Bell Pepper
½ cup Red or Yellow Onion
Weight and drain your tofu (I use an inexpensive tofu press) and crumble into, for lack of a better term, “scrambled egg size” pieces. In a bowl, toss the crumbled tofu, oil, spices, sugar and vinegar together and let it marinate for about 10-15 minutes while you chop your bell pepper and onion.
Crumbled and seasoned tofu for Scramble
With a little oil and kosher salt in a non-stick skillet, sauté the onion and bell pepper on medium-high heat until softened but still colorful (about 3 minutes). Then add the marinated tofu, stir and toss to heat, combine, and brown. This will be take about 5-6 minutes, adjust your heat as needed but it should be consistent around medium heat.
This will make about 3 servings and is great in breakfast burritos and sandwiches, or just alone with some nice toast and coffee!
Enjoy!
Can I share a secret? It was only about 5 years ago that I realized that oats looked like an actual grain and not a little feathery disk that came out of an envelope with freeze-dried apples and tons of sugar. Now that that’s out in the open, I admit that I have never been much of a fan of a “sweet breakfast.” But when I started eating vegan over 4 years ago I wanted to start re-exploring whole grains and so oats were a natural fit. When you start making homemade oatmeal you quickly discover that it doesn’t have to be overly sweet and that it doesn’t just need to be some gloppy pasty bowl of mush, but rather a dish you can design to be sweet, nutty, crunchy, and even savory. It doesn’t have to be hard to prep either, here are a couple recipes (pretty standard stuff) that you can start the night before to make your hectic mornings easier…and nothing is more satisfying than a warm bowl of customized goodness!
Overnight Oats
1 part rolled oats
1 part almond milk
Mix ingredients and stir. Separate into single portions and chill overnight. Will last about a week in the fridge with fresh almond milk
Choose your own adventure: sweetners and add-ins … dates, raisins, nuts, seeds
Makes about 4 servings
Steel Cut Oats – Overnight Style
Bring four cups water to a boil. When the water comes to a boil, add 1 cup of steel cut oats and simmer for about 3 minutes, stir occasionally.
With about one minute left, add a pinch of salt. I like to add about a ½ cup of raisins here too.
Cover, remove from heat and let cool. Then refrigerate overnight.
The next morning take the pot out of the fridge and simmer to re-warm on med-hi heat for about 15 minutes.
Add Tasty Things!
Makes 4 hearty servings
genXvegan.com 
You must be logged in to post a comment.