vegan biscuit, bacon & egg breakfast trifle - hot for food

Name: vegan biscuit, bacon & egg breakfast trifle - hot for food
Total time: 75 min
Ingredients: 4 tbsp melted vegan butter + 2 tbsp of solid vegan butter that will be added to the hot mixture once thickened; 2 campari/cocktail tomatoes, seeds removed; 1/2 C water; 1/4 C unsweetened nondairy milk; 4 tbsp nutritional yeast; 1 tsp cornstarch; 1/2 tsp turmeric; 1/2 tsp kala namak/black salt; 1 brick medium firm or firm tofu (should be a 4-inch wide side); 1 to 2 tbsp vegetable oil, for frying; sea salt; ground black pepper; 4 flakey buttermilk biscuits; 4 tbsp vegan butter; 8 slices tempeh bacon or store-bought vegan bacon; 8 oz cremini mushrooms, sliced; 2 onions, sliced (about 2 cups); 2 cups baby spinach

www.hotforfoodblog.com

Make something exciting for breakfast! Try your hand at cooking this vegan biscuit, bacon & egg breakfast trifle. You won't believe that egg is vegan!

View full recipe on www.hotforfoodblog.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.hotforfoodblog.com.

Share this recipe:

Cooking tools:

Blender
Cookie cutter
Cast iron skillet
Chef's knife
Cutting board
Saucepan
Whisk
Skillet
Paper towel
Kitchen towel
Spoon
Serving bowl
Stove

Ingredients

4 tbsp melted vegan butter + 2 tbsp of solid vegan butter that will be added to the hot mixture once thickened
2 campari/cocktail tomatoes, seeds removed
1/2 C water
1/4 C unsweetened nondairy milk
4 tbsp nutritional yeast
1 tsp cornstarch
1/2 tsp turmeric
1/2 tsp kala namak/black salt
1 brick medium firm or firm tofu (should be a 4-inch wide side)
1 to 2 tbsp vegetable oil, for frying
sea salt
ground black pepper
4 flakey buttermilk biscuits
4 tbsp vegan butter
8 slices tempeh bacon or store-bought vegan bacon
8 oz cremini mushrooms, sliced
2 onions, sliced (about 2 cups)
2 cups baby spinach