Eggs on a Goldenrod, Vegan/Plant Based

Eggs on a goldenrod has been a staple in our home for the past couple of decades. However, since going plant-based, it has taken me a while to figure out how to create a plant based version of this family favorite.

Warm, comforting and creamy with the contrasting crunch of fresh toast, this recipe is perfect for any occasion. While I learned years ago that trying to replicate comfort foods can be tricky business, this recipe gets me about 90% there. 

1 package firm tofu (diced)

1/3 cup whole wheat white flour

3 Tablespoons coconut cream

3 cups plant based milk

1 Tablespoon nutritional yeast

12-1 teaspoon salt (to taste)

**1+ Tablespoon black salt (to taste)

1/2 teaspoon turmeric (optional)

Freshly ground black pepper

Toasted plant based bread

** Note: This recipe will NOT work without this ingredient. It can be found on amazon, online or in specialty shops.

Heat coconut cream, once melted, add flour and stir with whisk to mix to form a roux. Cook for 1-2 minutes, stirring, then add 1 cup of milk. Stir with whisk to break down flour clumps. Once smooth add remaining milk and continue to stir until mixed. 

Bring to a boil, stirring frequently. 

Add black salt to taste. This will give it the sulphuric taste of eggs, but because it does not add a full salt flavor, add additional white salt to adjust to taste. 

Add nutritional yeast and turmeric.

Continue to cook, stirring, until desired thickness is achieved.

Stir in tofu and use egg masher or fork to further break up tofu til lightly crumbled.

Add black pepper to taste. 

Serve hot over toasted bread of choice. 

 

Plant based Pad Thai

 We love the beautifully punchy flavors of this peanutty, cilantro, jalapeño and limey plant based pasta. It whips up quickly and is gluten free as well..

1 package rice noodles

1 cup chopped onion

3/4-1 cup sliced mushrooms or tofu

(optional)  

4 Tablespoons soy sauce

1 cup coconut milk

1 medium jalapeño, diced

1/2 cup peanut butter (chunky or smooth)

1 cup chopped cilantro

5 medium cloves of garlic, chopped

3-5 Tablespoons lime juice (according to taste)

Add rice noodles to boiling water and cook until tender. Drain and rinse quickly with cold water.

Meanwhile, heat soy sauce in large frying pan. Add and sautee onions and mushrooms until tender, adding water as needed.

Add coconut milk and peanut butter, whisking in to blend thoroughly. As sauce begins to thicken, add lime juice, jalapeños and garlic. 

Remove from heat. Add noodles and cilantro, and toss to coat noodles and serve.