VEGAN MEAL PREP! Autumn Breakfast Bowl | High-protein, vegan, gluten-free

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining creaminess.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide similar crunch and flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while being dairy-free.

maple syrup

🥗Healthier: honey

💰Cheaper: agave syrup

Agave syrup is often less expensive and has a similar sweetness.

Preheat the oven to 400°F.

Scrub and scoop out the seeds from half of an age pie pumpkin, then cut it into chunks.

Chop a quarter of a green cabbage into large 1.5-inch chunks.

Cut Yukon Gold potatoes into chunks for the starchy vegetable component.

Prepare broccoli by cutting it into florets.

In a bowl, mince fresh sage, rosemary, and garlic.

Add 4 tablespoons of avocado oil to the herbs.

Add 1/4 cup of balsamic vinegar to the bowl.

Season with salt and fresh cracked black pepper, then whisk until just starting to emulsify.

Evenly distribute the sauce among the chopped vegetables and toss to coat them.

Spread the veggies on a baking sheet and roast in the oven for about 35 to 40 minutes, tossing halfway through to prevent burning.

While the veggies roast, crumble a block of firm or extra firm tofu into a hot skillet.

Add a pinch of turmeric, black pepper, and garlic powder to the tofu.

Mix in vegan cheese shreds and nutritional yeast, then stir to combine.

Cover the skillet and cook until the cheese is melted.

Add a little black salt for an eggy flavor.

In a small saucepan, add canned coconut milk, a few tablespoons of nutritional yeast, cornstarch, salt, smoked paprika, and garlic powder.

Whisk until dissolved, then heat over medium heat, whisking frequently until the sauce thickens, about 5 minutes.

Check the roasted veggies; they should be crispy and golden.

Serve the roasted veggies with the tofu scramble and cheese sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens