Savory Vegan Breakfasts: Miso Soup, Tamagoyaki, and Carrot Lox
Recipe Overview
Overview
This video showcases a delightful array of savory vegan breakfasts that are both satisfying and easy to prepare. Starting with Miso Soup, the recipe highlights how to create a rich, umami flavor using Yondu, a plant-based seasoning that serves as a fantastic substitute for fish sauce. The addition of wakame seaweed and soft tofu not only enhances the nutritional value but also adds a comforting texture to the dish.
Next up is Tamagoyaki, a Japanese rolled omelette that can be made vegan with a simple egg substitute. The technique of cooking it layer by layer in a frying pan is both fun and rewarding, resulting in a savory breakfast that can be enjoyed in various ways. The video emphasizes that even if the omelette doesn’t turn out perfectly, the flavor will still be delightful.
The third recipe features a homemade tofu cream cheese spread, which is a game-changer for those looking for a dairy-free alternative. By blending firm tofu with apple cider vinegar and seasonings, you can create a rich and creamy spread that pairs perfectly with toast. Topped with marinated carrot lox, this dish is not only visually appealing but also packed with flavor.
Overall, these recipes offer a fresh take on breakfast, catering to those who prefer savory options over sweet. The use of simple, wholesome ingredients makes them accessible for anyone looking to enhance their morning routine with plant-based meals.
Recipe Details
Steps & Tips
Steep konbu and dried shiitake mushrooms in water or use yondu for convenience.
Tip: Using yondu instead of plain water or regular vegetable broth makes the miso soup much more flavorful.
Add a pinch of wakame seaweed to the dashi.
Incorporate a serving or two of tofu into the soup.
Let the soup simmer for a few minutes.
Dissolve white miso paste in the broth.
Tip: Dissolve miso paste in the broth to avoid chunks.
Mix vegan egg substitute with sugar, cooking wine, and yondu.
Cook the omelette one thin layer at a time in a frying pan brushed with oil.
Roll the omelette and slice it into half-inch pieces.
Tip: If making bread seems overwhelming, start with a no-knead recipe.
Blend firm tofu with apple cider vinegar and lemon juice in a food processor.
Tip: Use refined coconut oil for a neutral flavor in tofu cream cheese.
Incorporate melted refined coconut oil into the tofu mixture.
Tip: Adding yondu to the cream cheese enhances its savory flavor.
Divide the cream cheese and season half with dried chives, dill, onion powder, garlic powder, and optional yondu.
Scrub and dry carrots, brush with olive oil, and wrap in parchment or aluminum foil.
Roast wrapped carrots at 375 degrees for about an hour.
Cut roasted carrots on a bias and marinate with olive oil, apple cider vinegar, liquid smoke, and yondu.
Tip: Using yondu instead of salt or soy sauce adds a more well-rounded umami flavor.
Toast a thick slice of homemade bread and spread with cream cheese, then layer with carrot lox.
Top the toast with red onion or scallions and fresh cracked black pepper.
Tip: Yondu can be used as a plant-based replacement for fish sauce in various dishes.
Toast a thick slice of homemade bread and pile on the chickpea salad.
Mash cooked chickpeas in a bowl and add diced celery, onion, vegan mayonnaise, lemon juice, Dijon mustard, and yondu.
Ingredients
Ingredient: Soy
→ Substitution: Chickpea Flour
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Miso soup is traditionally made with fish-based dashi, but can be easily adapted to vegan versions using konbu and shiitake mushrooms.
- •Tamagoyaki, a Japanese rolled omelette, can be made vegan by using plant-based egg substitutes.
- •Tofu can be used to create a creamy vegan cheese spread that is both affordable and delicious.
- •Carrots can be marinated to create a plant-based alternative to smoked salmon, known as carrot lox.
