Big Breakfast Recipe
Vegan eggs, vegan sausage & vegan pancakes. Served with your choice of potatoes & toast.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegan Eggs
Vegan Sausage
Vegan Pancakes
Potatoes & Toast
Method
Vegan Eggs
- 1
- 2
Mix Ingredients
Add turmeric powder, nutritional yeast, and kala namak to the crumbled tofu. Mix well until evenly combined.
- 3
Cook the Mixture
Heat olive oil in a non-stick skillet over medium heat. Add spinach and cherry tomatoes, sautéing for 2-3 minutes until the spinach wilts.
- 4
Combine with Tofu
Add the tofu mixture to the skillet and cook for an additional 5-7 minutes, stirring occasionally until heated through.
Vegan Sausage
- 5
- 6
Add Maple Syrup
Drizzle maple syrup over the sausages in the last minute of cooking for added flavor.
Vegan Pancakes
- 7
Mix Dry Ingredients
In a bowl, combine flour, baking powder, and a pinch of salt. Whisk together until well mixed.
- 8
- 9
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined; don’t overmix.
- 10
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 3-4 minutes. Flip and cook for another 2-3 minutes until golden brown.
