For vegan french toast to taste like the real thing, the batter has to do two jobs at once: cling to the bread like a custard and set as it cooks. Chickpea flour is what makes that happen here. It thickens oat milk into a loose, creamy bath with a little help from cornstarch, so … Read more
The trick to vegan scotch eggs that hold their shape is temperature, not technique. You freeze the yolk solid, chill the tofu layer until it sets, and keep the spiced coating cold right up until it goes in the oven, so nothing squashes or splits as you build each one. There’s no deep frying involved … Read more
A vegan breakfast burrito is only worth making ahead if it still tastes good after a minute in the microwave, and that comes down to how much water ends up inside the tortilla. The filling here is a crumbled tofu scramble cooked until the pan goes dry, diced potatoes crisped in the same skillet, and … Read more
This is my go-to way to make vegan bacon at home, and the whole thing comes down to two things: pressing the tofu really well, and not skimping on the marinade time. Extra-firm tofu, sliced thin and dried out under some weight, soaks up a smoky, savory marinade almost like a sponge, and once it … Read more
Overnight oats are vegan as long as you use plant milk and skip honey and dairy yogurt, and this version sticks to oat milk, chia seeds, and maple syrup. These vegan overnight oats are the breakfast I actually stick to on weekday mornings, because all the work happens the night before. You stir everything together … Read more