On a chilly morning, nothing is more satisfying that a warm, comforting breakfast. Classic porridges with oats or grits can get old, so why not spice things up a bit with this delicious and hearty Breakfast Brown Rice Pudding. Using leftover brown rice, and a few pantry staples, makes this dish super easy to throw together before school or work, or save it as a weekend treat for a cozy breakfast in bed.Read More
Biscuits and gravy don’t have to be hard. In fact, you can easily make both the biscuits and gravy, vegan, and from scratch, in under 30 minutes. Both recipes use very common ingredients that you probably already have on hand. The biscuits are fluffy, and dare I say it, “buttery”; the gravy tastes like it’s full of sausage without having any sausage, vegan or otherwise, anywhere near it.
I wanted my first recipe of 2019 to be something that was super easy to make; that would be super satisfying, and that would be a good entry point for people who are wanting to learn how to prepare delicious vegan food. This recipe for Vegan Breakfast Burritos is more about techniques than it is about the final product. I wanted to show you how to perfectly roast potatoes, and how to prepare the best tofu scramble, and then to give you some ideas of what you can do with them.
Who doesn’t love having all of their favorite savory breakfast foods wrapped up in a tortilla and grilled? I know I do. So, that’s why I decided to take a crack at veganizing Taco Bell’s Breakfast Crunchwrap. I went on their website, found out everything they stuff inside, and then I came up with vegan alternatives for everything that wasn’t already vegan (the tortilla). In this video, I reveal all of my secrets. This breakfast contraption is seriously epic, and comes together in no-time flat. Faster than you could drive to Taco Bell (and then back home again, disappointed because they don’t have a vegan breakfast option) you could be chowing down on this wrap in the comfort of your very own home.
Leftovers make the best breakfasts. I can remember, as a kid, my mom would always use whatever leftover vegetables and proteins we had in the fridge from the night before, and turn them into an amazing frittata style dish with eggs and potatoes. For this video, I went through my fridge, and using the remnants from the previous night’s pizza party, I threw together this breakfast casserole. This video is more of a template than a recipe, so don’t be afraid to play. See what you’ve got on hand, and turn it into breakfast.
Sundays were made for two things: laziness and brunch. I’ve devised this perfect, “half-ass homemade” recipe that is sure to satisfy all of your lazy Sunday brunching needs. I’ll show you how to turn cornbread mix into waffles, tofu into eggs, cashews into a chipotle cream sauce, and fake turkey into fake chicken. I stack all that goodness up, with a few healthy greens, and set it atop some frozen hash browns. Brunch is done. Quick, easy, and quite photogenic.
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Welcome to Monson Made This
Vegan Food for Everyone!
Hi! I’m Michael, and I’m obsessed with cooking vegan food and developing vegan recipes. I love reinventing my childhood (and even my adulthood) favorite foods into vegan works of edible art. I’ve been vegan for just over two years now, so join me on this journey of discovery in the plant-based world of incredible food. Click the YouTube link above to watch all of my videos, and don’t forget to follow me on Instagram.
- Vegan Hawaiian Plate Lunch for Two – Kalua Jackfruit, Mac Salad, and Tofu Musubi, and Instant Pot Rice
- Vegan Tofu “Belly” Flatbread Taco with Pickled Jicama and Cilantro Lime Cream Sauce
- Vegan Pineapple Fried Brown Rice (Leftover Brown Rice Recipe)
- Vegan Breakfast Brown Rice Pudding (Leftover Brown Rice Recipe)
- Vegan Sushi “Tacos” (Leftover Brown Rice Recipe)