Cheezy Mac Breakfast Skillet

Well friends, earlier this week I shared with you my review of Daiya Cheezy Mac, a vegan & gluten free boxed mac n cheese. As I mentioned, it’s supposed to be three servings per box, but I can’t stop myself from eating the ENTIRE box at once! Well, with just a few extra minutes of cooking I fattened up my cheezy mac and was able to really and truly break it down into three very filling servings. So, while you’re preparing your Cheddar Style Cheezy Mac according to instructions, check this out…

Vegan Mac n Cheese Breakfast Skillet
I sauteed onions and fresh garlic in olive oil, then added and browned Tofurky breakfast links, and threw in a little spinach.

Vegan Mac n Cheese Breakfast Skillet
That’s it! Add it to your cheezy mac.

Vegan Mac n Cheese Breakfast Skillet
Adding the sausages made it very filling without adding too many calories. In fact I entered this meal on My Fitness Pal, and with the oil, veggies & sausages it came to a mere 418 calories. May not be the healthiest thing, but for a special treat (or if you just plan to exercise it off), no big deal.

Cheezy Mac Vegan Breakfast Skillet
1 Box Daiya Cheddar Style Cheezy Mac, prepared according to instructions
1 Tbsp olive oil (or oil of choice)
1/4 C chopped onion*
2 cloves garlic, finely chopped*
6 Tofurky Apple Maple Breakfast Sausages, chopped
1 C frozen spinach*
Optional, black pepper

*Or more to taste.
Heat oil in skillet over medium heat. Saute onions and garlic until tender. Add chopped sausages and saute until lightly browned. Add spinach and cook until heated through (if using fresh, cook until wilted). You may wish to add black pepper, but salt is not recommended since the sauce is nice and salty already.
Combine with prepared Cheezy Mac and serve hot.

By the way, this Smoked Vegan Mac and Cheese Recipe from 2 Broke Vegans reminded me of the classic Mac n Cheese n Hot Dogs thing and inspired this dish. Check it out!

A Vegan 4th of July

These aren’t real recipes, just ideas for you since everyone loves a holiday-themed post. Even though I don’t have a bunch of red, white, and/or blue foods for you, just junky food that’s fun to eat when you can use a holiday as an excuse.

2015-7-3 vegan 4th of July
Swiss Chard. I sauteed onions and a couple chopped cloves of fresh garlic in Magic Vegan Bacon Grease along with the chopped stalk of the chard. Once the garlic and onions are soft, add the greens – all torn up – and cook over medium low heat until tender. Add salt and pepper to taste.

2015-7-3 vegan 4th of July2
Pillsbury Crescent Rolls and Crescent Dough are both egg and dairy free! Use either one to wrap your favorite vegan ‘dog or sausage to make Pigs in a Blanket. I used Field Roast brand Apple Maple breakfast sausage and it is So. Good.

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Tried out these Garden Veggie Nuggets from MorningStar Farms for the first time. They have a meaty texture, but then there are whole peas and corn kernels inside. It’s strange but good.

2015-7-3 vegan 4th of July4
I also did a baked version of Fried Green Tomatoes. I need to perfect this recipe as far as getting them nice and crispy and browned, I think I just really needed to use my fried pickle recipe as a guide but I was too lazy. So I’m stealing those instructions now and adding them here, but this is still a test recipe:

Faux-Fried Green Tomatoes
3 medium-size green tomatoes, sliced 1/4″ thick
1/2 C flour, divided
1/2 C cornmeal
1/2 C plain unsweetened almond milk
2 Tbsp vinegar
1 tsp salt
several dashes pepper
garlic to taste

Preheat oven to 375 with baking sheet inside.

In a shallow bowl combine cornmeal with half the flour, and the salt, pepper, and garlic. Put remaining flour in a separate shallow bowl, and in a third shallow bowl combine almond milk and vinegar. Dredge tomato slices first in the flour, then dip in milk mix, then coat in cornmeal mix. Pile them nicely on a plate.

When you’ve finished coating the tomatoes and the oven is heated to the correct temperature, carefully remove the baking sheet and spray the baking surface with cooking oil. Arrange tomatoes in a single layer on the pan (you may have to do two batches). Then spray the top side of the tomatoes with oil.

Bake tomatoes at 375 for 8 – 10 minutes, spraying with a bit more oil if you notice they’re drying out. Then flip and bake an additional 5 minutes.

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I baked the pigs in a blanket at 375 for about 10 – 12 minutes.

I made the sauce for the mac n cheese by melting down 1/2 C Daiya shreds in about 1/2 – 2/3 C plain unsweetened almond milk and added a little salt and pepper. And I ate everything a day early just so I could share this with you in case you need inspiration for tomorrow!

What are you eating for the holiday weekend??


We have a winner! This morning at 9am EST, Tete randomly selected a name from all the wonderful contest entries. Congratulations to yoursister who will be receiving:

Two coupons each good for one free box of Qrunch Foods products
Two coupons each good for up to $5.99 off Daiya Cheese products
Two coupons each good for $1 off Qrunch Foods products

All thanks to her winning theme which read, “My plans for summer include eating a protein packed Qrunch burger before giving birth.”

Best wishes to you for an easy birth-giving! And thank you to everyone that entered, you’ll have another chance to win in August.