The time has come for another delicious vegan breakfast menu item. I’ve said this before, and I will continue to say it, unless you know what’s up (like I do) vegan breakfast is the most boring, unimaginative meal of our entire plant based existence. When I go anywhere folks are like ” we’ve got smoothies an a fruit bowl…” Muthafuuuuuuu if I wanted a damn smoothie I would make it at home and it would be exactly how I like it, none of this orange juice and berries BS with minimal effort and no flavour. Oh and those fruit cup salad things I’m always offered are just syrup soaked fruit chunks that are worse for you than candy.

Why oh why is it impossible for brunch based establishments to create a decent veg or vegan option? … You cook eggs all gosh darn day, don’t you want to get creative?! It has been this type of breakfast an brunch disappointment that has challenged me to create all the magical brunch foods my brain could think of in their vegan form. You name the dish; I’ve made it. I now refuse to go out for a before-noon-meal with a side of disappointment. I’d rather disappoint myself than pay someone $20+ mandatory mimosas to do it. And so James and started out Sunday Brunch club. It’s a club for two where we make whatever we want, drink cheap Prosecco and OJ with complimentary seconds and bottomless refills.

This vegan breakfast poutine recipe was inspired by a meal I watched James mercilessly devour at our local watering-hole, while picking away at a (you guessed it) boring quinoa-based vegan breakfast option. For those of you unfamiliar with this staple Canadian dish…

poutine n. French-Canadian dish traditionally made of French fries and fresh cheese curds, covered with gravy.

In Canada, we have a version of poutine fit for every meal, holiday and event you could possibly think of. This breakfast version is just as unhealthy and delicious as the original, only we are using 3 different types of vegan cheese instead of cheese curd, hollandaise instead of gravy and topping it with vegan egg & bacon bits because we can! To get a rich, authentic eggy flavor into our hollandaise and our vegan scrambled egg, I used my favorite egg replacer—The Vegg! You have watched me use this product 100 times, and almodt monthly I am coming up with new ways to use it. It mimics the taste, smell and texture of real eggs and is created using nutritional yeast (my fav). If you haven’t tried it yet, order some ASAP. You’ll be glad you did.



5.0 from 1 reviews Breakfast Poutine Save Print Prep time 15 mins Cook time 30 mins Total time 45 mins A delicious vegan breakfast dish that combines French Fries, vegan hollandaise sauce, vegan scrambled eggs, faken bacon and cheesy goodness. Breakfast heaven is a vegan breakfast poutine. Author: The Edgy Veg Recipe type: Breakfast Cuisine: vegetarian Ingredients 2-3 Potatoes, cut into strips (fries)

Your favourite vegan deli meat, cut into pieces

Vegan scrambled egg (recipe below)

Vegan hollandaise sauce

Cheese mix of Pepper Jack + Mozzarella+ Cheddar

Chives or dill , finely chopped for garnish

Salt & pepper, to taste

Coconut oil, or whatever oil you like to use for frying Instructions Prepare your vegan scrambled eggs To make your Fa’con Heat some coconut oil in another pan. When heated, toss in your cut vegan deli meat, and cook until it becomes slightly browned and crispy. All vegan meat cooks up differently- so keep an eye on it. Remove from heat. Crispy Fries in a deep sauce pan or deep fryer, bring oil temperature up to 375 degrees F. Carefully toss in cut potatoes and cook for 3 minutes until they are soft but not browned. Remove the potatoes and drain on paper towel. allow the par-fried potatoes to dry completely. Bring oil temperature back up to 375 degrees and return the now dried potatoes to the oil again and cook a second time for 4-5 minutes, or until golden and crispy. Remove from oil and drain on paper towel & toss with a sprinkle of sea salt. Build your Poutine Place your fries into a dish or shallow bowl. Top your fries with vegan cheese & vegan scrambled eggs. Drizzle with Hollandaise sauce and sprinkle with vegan fa'con and garnish with chopped herbs. Enjoy. 3.3.3077

5.0 from 1 reviews Vegan Scrambled Eggs Save Print Prep time 5 mins Cook time 15 mins Total time 20 mins Vegan scrambled eggs have never been this easy to make. This is a quick and simple basic scrambled eggs recipe that can be altered and jazzed up as you wish. Vegan breakfast is simple again. Author: The Edgy Veg Recipe type: Breakfast Cuisine: vegetarian Serves: 2-4 eggs Ingredients Soft or med tofu, drained well

2 tsp The Vegg powder

¼ cup water

Salt & pepper, to taste

Coconut oil, or whatever oil you like to use for frying Instructions Heat up ½ -1 Tbsp coconut oil in a pan over medium heat. When heated, toss in your drain tofu, crumbling with your hands to resemble scrambled eggs. Allow your tofu eggs to cook roughly 15 minutes flipping halfway through. When they turn slightly golden brown they are almost ready. Mix up you’re Vegg powder by adding water & powder into a blender, and blending until well combined & smooth. Add you’re Vegg vegan yolk to your tofu and mix until combined. Allow to cook down again for another 5-10 minutes. The time will depend on how much tofu are using and how well you drained it. When your vegg has cook down, and your tofu looks like scrambled eggs, add some salt & pepper to taste, and remove from heat. 3.3.3077

Want more easy vegan breakfast recipes? Check these delicious dishes out!