Sometimes, you just need a hearty, stick-to-your-ribs breakfast. But you don’t want animal products or gluten. It is indeed possible to enjoy a robust morning meal without sacrificing your principles or your health.
We recently whipped up a platter of hash browns with vegan caper mayonnaise and tempeh bacon, garnished it with fruit, and enjoyed one of the best breakfasts we’ve had in weeks! It’s much easier to prepare than you might think. By far the hardest part is grating the potatoes and onion. Watch those fingers!
HASH BROWN INGREDIENTS
2 medium red onions, grated
3 cups grated potatoes (usually russet, but we used new potatoes, with great results)
1 cup gluten-free flour (Bob’s Red Mill 1-1 works great for this purpose)
1 teaspoon salt
olive oil for frying
1/4 cup vegan mayonnaise
1 tablespoon finely chopped capers (drain and rinse them ahead of time)
TEMPEH BACON INGREDIENTS
1 8-ounce package tempeh
1 tablespoon tamari
1 tablespoon olive oil
1 tablespoon maple syrup
1/2 teaspoon sriracha
2 teaspoons liquid smoke (optional)
1/2 teaspoon ground cumin
sea salt and fresh ground pepper to taste
Grate the potatoes and squeeze out the excess water. Do the same for the red onions. Combine the potatoes and onions in a large bowl with the flour and sea salt. Scoop out a large handful and place into a olive oil-greased frying pan. Flatten it into a patty with a spatula and fry thoroughly on both sides, flipping it at least a couple of times. You can also forgo the patty and simply fry the loose mixture. We’re into symmetry, so we went with the patty.
Meanwhile, prepare your tempeh bacon. Cut the tempeh into long, thin strips. Combine the other ingredients in a small bowl and stir. Transfer the contents to a larger, flat container. Marinate the tempeh strips for at least ten minutes per side. You want those good juices to soak through!
Fry the tempeh in a separate pan until both sides are golden brown. Remove from pan, drain the excess olive oil, and serve!
To make the garnish for the hash browns, simply combine the vegan mayonnaise and the chopped capers in a small bowl. Add a bit of water if it’s too thick. Scoop a spoonful onto your hash browns and devour!
This delightful breakfast will serve about four people. It makes four medium-sized hash brown patties and about eight bacon strips. Great with a side of fruit, and/or a glass of fresh juice! If you have leftovers, cover them securely, place in the refrigerator, and reheat them tomorrow. They won’t keep long, so please don’t let your breakfast go to waste. Enjoy!
Get our instant download Happy Gluten-Free Vegan cookbook!
50 of our favorite recipes for only $7.99
Check it out here, or download it now!: