Brown Girl Vegan

Category: American

  • Vegan Bacon Egg and Cheese Sandwich

    Vegan Bacon Egg and Cheese Sandwich

    This homemade vegan BEC sandwich is mouthwatering, freezer meal prep friendly and made with simple ingredients like crispy mushroom bacon, tofu egg and vegan cheese.

    This New York style Bacon, Egg & Cheese sandwich is a delicious breakfast option you must try – this plant based version includes crispy king oyster mushroom bacon, pan fried tofu egg, vegan cheese, vegan spicy mayo and english muffins.

    I first indeed tried a vegan BEC sandwich in the heart of New York City at a cafe I stumbled upon. It was beyond delicious!

    With many ways to make plant based bacon, my favourite ingredients to use are actually tempeh and king oyster mushrooms. In this recipe, we will marinate king oyster mushroom strips in a smokey marinade and pan fry them to crisp.

    How to build the perfect sandwich

    • Start with the bread: Toasting your muffins adds a great crunch and overall makes the bite more flavourful. You can even spread some dairy free butter before toasting them
    • Vegan cheese: Melt it over the “toast” to create that gooey, cheesy texture.
    • Vegan mayo: I used Nando’s vegan perinaise but you can use any vegan mayo. Spicy mayo adds a kick!
    • Tofu Egg layer: Add the tofu scramble or tofu egg.
    • Vegan bacon: Layer the crispy bacon on the bottom for a solid base of flavour.

    Ingredients You Need

    • vegan bacon – large king oyster mushrooms
    • marinade
      • light soy sauce
      • maple syrup
      • coconut sugar
      • smoked paprika
      • garlic powder
      • onion powder
      • black pepper
    • tofu egg – extra firm tofu
      • black salt
      • nutritional yeast
      • turmeric
      • garlic powder
      • onion powder
    • english muffins
    • vegan cheese
    • vegan mayo – you can also use hot sauce or spicy mayo

    Gluten free substitutions: Use gluten free soy sauce / coconut aminos / tamari. Use gluten free english muffins or gluten free bread.

    Allium free substitutions: Use a pinch of asafoetida (hing) or onion and garlic powder.

    Print Recipe

    Vegan Bacon, Egg, and Cheese

    This homemade vegan BEC sandwich is mouthwatering, freezer meal prep friendly and made with simple ingredients like crispy mushroom bacon, tofu egg and vegan cheese.
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Breakfast, Main Course
    Cuisine: American, New York
    Keyword: breakfast, sandwich
    Servings: 4

    Ingredients

    Vegan Bacon

    • 3 large king oyster mushrooms
    • 1 tbsp light soy sauce
    • 1 tsp maple syrup or agave
    • 1 tsp coconut sugar
    • 2 tsp smoked paprika
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/4 tsp black pepper
    • olive oil for frying

    Tofu Egg

    • 450 g extra firm tofu
    • 1/2 tsp black salt
    • 1 tbsp nutritional yeast
    • 1/4 tsp turmeric
    • 1 tsp garlic powder
    • 1 tsp onion powder

    Others

    • 4 english breakfast muffins
    • 4 slices vegan cheddar cheese
    • vegan spicy or regular mayo

  • Airfryer Stuffed Portabello Mushrooms

    Airfryer Stuffed Portabello Mushrooms

    These air fryer vegan egg stuffed portabello mushrooms make for the perfect high protein breakfast or snack – and they’re addictive & delicious!

    Looking for an easy, delicious AND high protein breakfast idea? I gotchu. Make these healthy, balanced breakfast stuffed portabello mushrooms in an air fryer for the perfect juicy, satiating and addictive meal.

    In this recipe, we used extra firm tofu to recreate ‘scrambled eggs’ with a similar texture by crumbling them. To recreate the flavours, the secret ingredients are black salt for that egg-y smell as well as nutritional yeast for the flavour.

    You can also bake these but using an air fryer reduces cooking time and gives the mushrooms a perfect crisp while keeping the filling and mushrooms soft, flavourful and juicy.

    Ingredients You Need

    • vegan egg ‘substitute’
      • extra firm tofu
      • turmeric
      • black salt
      • garlic powder
      • onion powder
      • chopped chives
      • portabello mushroom stems
    • big portabello mushrooms – you can use smaller ones too!
    • seasonings – light soy sauce, paprika
    • sweetener – agave or maple syrup
    • lemon juice
    • extra virgin olive oil
    • avocado mash – cilantro, lemon juice, garlic powder

    Gluten free substitutions: Use gluten free soy sauce / tamari / coconut aminos.

    Allium free substitutions: Use asafoetida (hing) in place of onion and garlic powder.

    Print Recipe

    Airfryer Stuffed Portabello Mushrooms

    These air fryer vegan egg stuffed portabello mushrooms make for the perfect high protein breakfast or snack – and they're addictive & delicious!
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Appetizer, Main Course, Snack
    Cuisine: American, Western
    Keyword: breakfast, mushroom recipes, vegan egg
    Servings: 2

    Ingredients

    Vegan Egg Scramble

    • 225 g extra firm tofu
    • 1/4 tsp turmeric
    • 1/2 tsp black salt
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1 tbsp nutritional yeast
    • 2 tbsp chopped chives
    • chopped mushroom stalks

    Portabello Mushrooms

    • 6 big portabello mushrooms
    • 2 tsp soy sauce
    • 1 tsp agave
    • 2 tsp lemon juice
    • 1 tsp paprika
    • 2 tbsp olive oil
    • salt
    • black pepper

    Cilantro Avocado Mash

    • 1 avocado
    • 2 tbsp chopped cilantro
    • 1/2 tsp garlic powder
    • salt
    • black pepper

    Garnish

    • paprika
    • chopped chives

    Instructions

    • Remove stems from mushrooms and brush them with the sauce mixture generously.
    • Crumble extra firm tofu and mix together all spices, herbs and the chopped stalks of the portabello mushrooms.
    • Stuff the mushrooms with the vegan egg scramble. Air fry for 10 minutes at 180C.
    • Mash avocado and add all the ingredients before mixing them together.
    • Serve with avo mash on top of the mushrooms with a sprinkle of paprika and chopped chives. Enjoy!
  • Vegan Garlic Parmesan ‘Wings’

    Vegan Garlic Parmesan ‘Wings’

    These vegan garlic parmesan oyster mushroom ‘wings’ are crispy, addictive, and smothered in a rich buttery garlic sauce topped with parmesan.

    These Vegan Garlic Parmesan Oyster Mushroom Wings are the definition of the perfect snack – they are smothered in a rich garlic buttery sauce, topped with vegan nut parmesan and paired with a simple dairy-free ranch dressing. The perfect mushroom ‘wings’ to exist!

    I think you’ll be in disbelief when you taste these – the oyster mushrooms give a nice chicken-y texture and the garlic sauce is quite literally no different from the regular dairy-filled one.

    If you’d like more mushroom wings recipe, check out my popular Vegan KFC Style Fried Chicken Copycat recipe.

    What Do I Need?

    • herbs & spices
      • onion powder
      • garlic powder
      • paprika powder
      • cajun spice or all-purpose seasoning (or chili powder)
      • white pepper
      • black salt – for that ‘eggy’ flavour. If not, substitute with regular salt
    • oyster mushroom clusters – do NOT break them apart!
    • vegan buttermilk – you just need unsweetened plant milk (soy, cashew, oat) and lime juice for this
    • neutral oil for deep frying
    • garlic butter sauce – vegan butter, garlic, hot sauce (optional)
    • vegan ranch – silken tofu, lime juice, salt, garlic powder

    Gluten free substitutions: Substitute all purpose flour with a gluten free flour blend or finely ground gluten free oat flour. Use gluten free oat milk or unsweetened soy milk.

    Allium free substitutions: Substitute garlic and onion powder with a pinch of hing.

    Print Recipe

    Vegan Garlic Parmesan ‘Wings’

    These vegan garlic parmesan oyster mushroom 'wings' are crispy, addictive, and smothered in a rich buttery garlic sauce topped with parmesan.
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Appetizer, Main Course
    Cuisine: American, Western
    Keyword: mushroom recipes, oyster mushroom
    Servings: 4

    Ingredients

    • 9-10 small oyster mushrooms or you can do 4 big oyster mushroom clusters
    • 1 cup all-purpose flour
    • 2 tsp baking powder
    • 1 tsp black salt to replace 'eggy' flavour. You can use regular salt too
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp paprika
    • 1 tsp cajun seasoning or all-purpose seasoning or chili powder
    • 1/4 tsp black pepper

    Wet Mixture

    • 1/3 cup flour mix
    • 2/3 cup unsweetened oat or soy milk
    • squeeze lemon juice

    Garlic Butter Sauce

    • 1/4 cup vegan butter
    • 4 cloves garlic minced
    • hot sauce or tobasco optional

    Garnish

    • chopped parsley
    • vegan parmesan

    Instructions

    • Make your vegan buttermilk by combining milk with squeeze of lime or lemon juice.
    • Combine the flour with baking powder, spices, salt, pepper and whisk until well combined.
    • Combine 1/3 cup flour mix with 2/3 cup vegan buttermilk and whisk until well combined.
    • Heat up some oil for frying. Dunk the oyster mushroom clusters in the wet batter, followed by the dry flour mix. Shake off excess flour.
    • Deep fry cluster by cluster until golden brown and crispy. Drain excess oil with a paper towel gently.
    • Add vegan butter to a pan, followed by minced garlic. Let it sizzle on low for a few minutes until garlic is roasted (it shouldn't turn brown though!) Add some hot sauce or tobasco if you'd like.
    • Brush vegan wings with the garlic-butter sauce. Top with vegan parmesan, chopped parsley and serve with vegan ranch. Enjoy!
  • Vegan KFC Style Fried Chicken Copycat

    Vegan KFC Style Fried Chicken Copycat

    These crispy, addictive KFC style vegan fried ‘chicken’ is made with the signature 11 herbs and spices for the perfect crunch and taste!

    If you grew up eating Kentucky Fried Chicken (KFC) like me, you’re in for a treat! This Vegan KFC-Style Fried Chicken is a mouthwatering, cruelty-free alternative that doesn’t skimp on flavour or texture. When I was young, my family and I used to frequent the KFC outlet just 5 minutes away from our home to savour the crispy fried chicken and bbq cheese melts – it was a tradition.

    Now I’m recreating that tradition with homemade KFC-style Fried Chicken with oyster mushroom clusters for that chicken-y texture – it’s also very much crunchy, delicious and addictive!

    What Do I Need?

    • herbs & spices
      • onion powder
      • garlic powder
      • ground ginger
      • paprika powder
      • chili powder or cayenne
      • dried oregano
      • dried thyme
      • dried basil
      • all spice
      • white pepper
      • black salt
    • oyster mushroom clusters – do NOT break them apart!
    • vegan buttermilk – you just need unsweetened plant milk (soy, cashew, oat) and lime juice for this
    • neutral oil for deep frying
    • sauce for dipping – bbq, sweet chili, tomato ketchup

    Gluten free substitutions: Substitute all purpose flour with a gluten free flour blend or finely ground gluten free oat flour. Use gluten free oat milk or unsweetened soy milk.

    Allium free substitutions: Substitute garlic and onion powder with a pinch of hing.

    Print Recipe

    Vegan KFC Style Fried Chicken Copycat

    These crispy, addictive KFC style vegan fried 'chicken' is made with the signature 11 herbs and spices for the perfect crunch and taste!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Appetizer, Main Course
    Cuisine: American, Fusion
    Keyword: fast food, kfc, mushroom recipes
    Servings: 2

    Ingredients

    • 4 big oyster mushroom clusters (or you can do 9-10 small ones)
    • 1 cup all-purpose flour
    • 2 tsp baking powder
    • 2 tsp black salt (for that eggy flavour)
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp ground ginger powder
    • 2 tbsp paprika powder
    • 1 tsp cayenne pepper or 2 tsp chili powder
    • 1 tsp dried thyme
    • 1 tsp dried basil
    • 1 tsp dried oregano
    • 1 tsp all spice
    • 1 tsp white pepper
    • neutral oil to fry

    Wet Mixture

    • 1/3 flour mix
    • 2/3 unsweetened oat or soy milk
    • squeeze lemon juice

    Instructions

    • Make your vegan buttermilk by combining milk with squeeze of lime or lemon juice.
    • Combine the flour with baking powder, 11 herbs and spices and whisk until well combined.
    • Combine 1/3 cup flour mix with 2/3 cup vegan buttermilk and whisk until well combined.
    • Heat up some oil for frying. Dunk the oyster mushroom clusters in the wet batter, followed by the dry flour mix. Shake off excess flour.
    • Deep fry cluster by cluster until golden brown and crispy.
    • Drain excess oil with a paper towel gently.
    • Enjoy with your favourite dipping sauce!