broccoli tempeh fry-up with chive biscuits and mushroom gravy

comments 2
breakfasts / broccoli / flour / savoury / tempeh

i love breakfast, maybe more than anything. here is a good summer brunch.

also it’s finally nice out and i can sit in my yard and eat delicious brunches, which i actually love more than anything (except thor).

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TEMPEH BROCCOLI FRY-UP

oil

1/2 head of broccoli

1 package of 7-grain tempeh, cubed

3 scallions, sliced (whites and greens separated)

1 tomato, diced

2 tsp bragg’s or tamari

3 cloves garlic, minced

a squeeze of lemon

finely chop the broccoli stalk (after removing the waxy outer layer). saute in a pan with the white parts of your scallions. add tempeh, once browned add garlic and broccoli florets. cook for a few minutes. add lemon, tomato and bragg’s, then turn off heat and cover with a lid for 5 minutes. the broccoli should be bright green and still quite crisp. then add green scallion bits!

CHIVE BISCUITS

1 c. unbleached flour and more for rolling

3/4 c. whole wheat flour

1 tbsp baking powder

6 tbsp cold earth balance, cubed

3/4 c. almond milk + a bit for brushing

a few cracks of black pepper

2 tbsp chopped chives

1/4 c. daiya (delicious and optional)

a dusting of nutritional yeast

preheat oven to 450.

Mix dry ingredients, then cut in earth balance with a pastry cutter or two knives, until you have pea sized pieces. slowly add milk and stir with a fork, it should be damp but not too sticky. mix in chives, daiya and black pepper. roll out on a well floured board to 1/2 inch thickness. cut with a sharp circular cutter, or a thin glass (the sharp edges make the fluffy layers). put on a baking sheet, brush tops with almond milk and dust with nutritional yeast. bake for 8-10 minutes until slightly golden.

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MUSHROOM GRAVY

8 mushrooms, diced small

2 tbsp earth balance

3 tbsp coconut oil

1/4 c. flour

2 c. hot broth

1 tsp soy sauce

1 tsp chili paste

fresh black pepper

1/4 c. nutritional yeast

2 tbsp balsamic

saute mushrooms in earth balance until they release their liquid. add coconut oil, then add flour and stir until absorbed. slowly add hot broth, whisking as it thickens then adding more. add nutritional yeast, chili paste, black pepper, soy sauce and balsamic. then POUR IT ALL OVER YOUR FOOD.

and here’s Thor being lazy in the yard

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The Author

vegan foods!

2 Comments

  1. Pingback: tempeh, avocado, kale and roasted broccoli benny on biscuits | go eat a food

  2. Pingback: summer corn + tomato pot pie | go eat a food

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