Vegan Sausage

A variety of breakfast specialties including pancakes, omelettes, and more.

Breakfast Specialties

Delicious pancakes and waffles from the griddle.

Pancakes & Waffles

Fluffy pancakes made with vegan ingredients.

Vegan Pancakes

Vegan Eggs

A variety of appetizers, sandwiches, burgers, soups, salads, and more available all day long!

Lunch Menu

In a large mixing bowl, combine the vital wheat gluten, nutritional yeast, chickpea flour, onion powder, garlic powder, smoked paprika, black pepper, and salt. Mix well to combine all the dry ingredients.

Prepare the Mixture

In a separate bowl, whisk together the soy sauce, olive oil, vegetable broth, and liquid smoke. Pour the wet mixture into the dry ingredients and mix until a dough forms.

Add Wet Ingredients

Knead the dough in the bowl for about 3-5 minutes until it becomes elastic.

Knead the Dough

Divide the dough into equal portions and shape them into sausage links or patties. You can also roll them in parchment paper for a more traditional sausage shape.

Shape the Sausages

Steam the sausages for about 30 minutes. Alternatively, you can pan-fry them in a little bit of oil until golden brown on all sides.

Cook the Sausages

Remove from heat and let cool slightly. Serve hot with your favorite condiments or sides.

Serve

Vital wheat gluten

Nutritional yeast

Chickpea flour

Onion powder

Garlic powder

Smoked paprika

Black pepper

Salt

Soy sauce

Olive oil

Vegetable broth

Liquid smoke

Fresh herbs (optional, e.g., thyme or oregano)

In a large bowl, whisk together flour, baking powder, sugar, and salt.

Mix Dry Ingredients

In a separate bowl, beat the egg and then mix in milk and melted butter.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Combine Mixtures

Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.

Cook Pancakes

In a bowl, whisk together eggs, milk, salt, and pepper until well combined.

Prepare Egg Mixture

In a skillet, melt butter over medium heat. Add chopped bell pepper, onion, and spinach; sauté until softened.

Cook Vegetables

Pour the egg mixture over the sautéed vegetables. Cook until the eggs begin to set.

Add Egg Mixture

Sprinkle cheese over one half of the omelette, fold the other half over the cheese, and cook until fully set.

Add Cheese and Fold

all-purpose flour

baking powder

sugar

salt

milk

butter (melted)

eggs

cheese (shredded)

bell pepper (chopped)

onion (chopped)

spinach (fresh)

pepper

butter

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Prepare the Batter

In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.

Mix Batter

Preheat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes per side.

Preheat your waffle iron. Pour the recommended amount of batter (usually about 1/2 cup) onto the center of the preheated waffle iron. Close the lid and cook according to the manufacturer's instructions until golden brown.

Cook Waffles

Serve warm with your favorite toppings such as syrup, fresh fruit, or whipped cream.

All-purpose flour

Sugar

Baking powder

Baking soda

Milk

Eggs

Melted butter

Vanilla extract

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

Prepare Dry Ingredients

In another bowl, combine the almond milk, maple syrup, vegetable oil, and vanilla extract. Whisk until smooth.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix. It's okay if there are a few lumps.

Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little oil if necessary. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes. Flip and cook for an additional 2-3 minutes until golden brown.

Serve warm with your favorite toppings like fresh fruit, more maple syrup, or vegan butter.

unsweetened almond milk

maple syrup

vegetable oil

vanilla extract

Drain and press the firm tofu to remove excess moisture. Crumble it into a mixing bowl using your hands or a fork.

Prepare the Tofu

Add nutritional yeast, turmeric powder, black salt, garlic powder, onion powder, and black pepper to the crumbled tofu. Mix well until everything is evenly combined.

Mix Ingredients

Heat olive oil in a non-stick skillet over medium heat. Add the tofu mixture to the skillet and cook for about 5-7 minutes, stirring occasionally, until heated through and slightly crispy.

Cook the Mixture

If desired, stir in fresh spinach and chopped tomatoes during the last 2 minutes of cooking, allowing them to wilt and soften.

Add Optional Ingredients

Remove from heat and serve the vegan eggs hot, garnished with additional black pepper if desired.

Serve Hot

Firm Tofu

Nutritional Yeast

Turmeric Powder

Black Salt (Kala Namak)

Garlic Powder

Onion Powder

Olive Oil

Black Pepper

Fresh Spinach (optional)

Chopped Tomatoes (optional)

Gather all the ingredients and slice the tomato into thin rounds.

Prepare the Ingredients

Spread mayonnaise and mustard on one side of each slice of sourdough bread.

Assemble the Sandwich

On two slices of bread, layer the turkey breast, cheese, lettuce, tomato, and pickles. Season with salt and pepper.