As I was flipping through a magazine I came upon a recipe for Jimmy Dean’s Hearty Mini Quiché! Jimmy Dean’s Ad said: ” TASTE SO BIG we had to make them small.” I liked that idea so much that I came up with my version using veggie sausage! They turned out wonderful!
- 6 veggie patties. I like Morningstar brand
- 1/2 cup chopped green or red bell pepper
- 10 eggs
- 1/4 cup non-dairy milk such as rice dream, soy milk, almond milk
- 1/4 tsp ground black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- Preheat oven to 350 cook veggie sausage, onions, and bell peppers in large skillet over medium heat until onions and peppers are tender
- Beat eggs, milk and black pepper in large bowl with a wire whisk until well blended, stir in sausage mixture and cheese.
- Line cupcake pans with baking liners. Spoon mixture evenly into baking cups or parchment paper.
- for 18 to 25 minutes or until toothpick comes out clean by inserting into the center. Let stand for 5 minutes before serving.
Store Or Freeze
- Store in the fridge for two days
- Freeze in airtight freezer containers
Aloha! When I was in the Army my husband and I were stationed in Hawaii. We loved eating the local foods and we would go out every weekend for breakfast before heading to the beach on the Island of Oahu. My husband would have the Loco Moco, a Hawaiian style dish, which is a hamburger patty, fried egg, and brown gravy on a bed of rice. There are many variations, but this version is the most popular. I came up with my own version of the Loco Moco which is a vegetarian patty topped with a fried egg and vegetarian brown gravy on a bed of rice. Oh this is so Ono! Mahalo!
- 2 Vegetarian Hamburger Patties
- 1 can vegetable broth
- 1 tbsp. corn starch
- 1 tbsp margarine
- soy sauce
- 2 eggs
- hot cooked white or brown rice
Rice: Ahead of time cook rice according to package directions either stove top or in a rice cooker. I like using a rice cooker your rice will be perfect every time.
Burgers: heat frying pan until hot and cook the veggie burgers. Once cooked place burgers on the side.
Gravy: Pour the can of vegetable broth into the pan that the burgers were cooked in and bring to a boil, lower the heat to a simmer and add a couple of dashes of soy sauce. In a bowl whisk the cornstarch with 1 tbsp. of water to make a smooth paste and slowly whisk in the corn starch mixture until the gravy Is thick and smooth. Add the margarine and season with salt and pepper. Turn off the heat and cover to keep warm until ready for use.
Eggs: Traditionally, the eggs are sunny-side up, but you can flip your egg if desired. Salt and pepper the eggs.
Assemble your dish from bottom to top: 2 scoops rice, the burger, the egg and pour the gravy all over.
I love pancakes and banana’s, don’t you? So why not blend the two together for a delicious and healthy breakfast that is vegan too! My husband loves pancakes, as well and if he had his way he would eat them every day! My cat Samantha tried to sneak a bite but I told her “not for kitty cat!”
- 1 1/2 Cups of rice milk
- 2 bananas chopped
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 tsp salt
- In a blender puree the banana and rice milk
- add the flour, salt, and baking powder
- puree a few seconds more.
- Let the batter stand for about 10 minutes.
- Heat a large non stick skillet over med heat
- lightly coat bottom of skillet with canola oil
- pour batter in increments into a 1/4 cup, then into the skillet.
- Reduce heat to low
- Cook pancakes until the underside is golden brown flip and cook few minutes more
- Top with sliced banana’s and maple syrup
Photo by: Susan T’s Kitchen