how t make Cheesy Breakfast Hash

Cheesy Breakfast Hash

Quorn, a readily available vegetarian meat substitute is now offering vegan versionsof their popular meat-free products!

Having tried my share of vegan meats, I can easily say Quorn’s measure up! The texture is spot on—not too chewy, not too tough, and so flavorful. It would please vegans and meat-eaters alike!

The only issue I had with these vegan meats was deciding how I wanted to cook them and what I wanted to enjoy them with.

I whipped up some gravy to pair with the Vegan Breaded Chicken/Chik’n Cutlets. I added a side of slaw I had leftover in my fridge, and it was a great, filling meal! These cutlets are the perfect main dish, especially for meat-eaters incorporating more vegan food into their diets.

Quorn Vegan Breaded Chicken/Chik’n Cutlets

And with Quorn’s Vegan Chicken/Chik’n Tenders, I put together a delicious, cheesy breakfast hash.

Your stomach is growling now, right? No problem! My tasty hash recipe is listed below.

Before you run out to get yourself these vegan meats, check out the store locator on the Quorn website. You can specify which products you want and locate the stores closest to you that are carrying them.

Cheesy Breakfast Hash with Quorn’s Vegan Chicken/Chik’n Tenders

Cheesy Breakfast Hash

Serves about 2.

Ingredients

Hash

• ½ of a 32 oz bag tater tots
• 1 teaspoon vegetable oil
• ½ bag of Quorn Vegan Chicken/Chik’n Tenders
• 2 vegan sausage patties (I used Hilary’s Apple Maple Veggie Breakfast Sausage)
• ½ cup broccoli florets
• ¼ cup edamame
• ¼ cup raw cashews

Cheese Sauce

• 1 cup non-dairy milk
• 1 tablespoon flour
• ¼ cup nutritional yeast
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt

Directions

1. Preheat oven and heat tater tots according to instructions on bag.
2. While the tots are cooking, heat oil in a large skillet. Add Quorn Vegan Chicken/Chik’n Tenders, vegan sausage, broccoli, and edamame. Cook over medium heat.
3. When heated through, add cashews and lower heat.
4. Meanwhile, for the cheese sauce, combine milk and flour in a small saucepan over medium heat and mix thoroughly.
5. When sauce begins to simmer, reduce heat to low and add nutritional yeast, garlic powder, onion powder, and salt.
6. When tater tots are finished cooking, carefully add them and the cheese sauce to the skillet and mix well. Serve hot and enjoy!

also read : 

What Do Vegans Eat?

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Citrus Berry Cinnamon Rolls

Citrus Berry Cinnamon Rolls

Yields 9-12 rolls.

Ingredients

Dough

• ¾ cup warm almond milk (coconut milk works too)
• 1 package active dry yeast
• ⅓ cup sugar
• 3 tablespoons vegan butter, room temperature
• ½ teaspoon salt
• 1 “egg” replacer (Follow Your Heart VeganEgg or flax egg will both work well)
• 3 ¼ cup all-purpose flour
• 1 teaspoon lemon zest
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• 1 tablespoon vanilla extract
• Small amount of olive oil or coconut oil
• Small amount of flour for dusting (after dough has risen)

Filling

• 6 tablespoons vegan butter, softened
• ⅔ cup brown sugar
• 1 tablespoon cinnamon
• 1 tablespoon flour
• 1 tablespoon orange zest
• 1 shot of bourbon
• ¼ teaspoon sea salt
• ½ to 1 cup roughly chopped mixed berries (blueberries, raspberries, blackberries)

Icing

• 3 tablespoons vegan butter, melted
• 2 tablespoons plain vegan cream cheese, room temperature
• 1 ½ cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon orange juice

Directions

1. For the Dough: Heat the almond milk on the stovetop to 120°F. Add milk and yeast and to small bowl and stir. Let stand for a few minutes.
2. Place sugar, butter, salt, and egg replacer in the bowl of a stand mixer fitted with the paddle attachment. Mix until combined—lumpiness is ok. Pour in the milk/yeast mixture and stir for a few seconds.
3. Add flour, lemon zest, and spices. Stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. If the dough is still very sticky, you can add an additional ¼ cup of flour.
4. Place the dough in an oiled bowl. Lightly oil the dough ball with olive oil or coconut oil and cover the bowl. Let sit for 2-4 hours—until it’s doubled in size.
5. For the Filling: Meanwhile, prepare the filling. Stir together all ingredients except for the berries and set aside.
6. After the dough has risen, dust the rolling surface with flour and roll the ball into a rectangle, about 10” x 14.” Spread the filling as evenly as possible over the rectangle. Make sure the filling reaches the sides so the outer rolls will have enough filling. Sprinkle berries over the filling. Roll the dough up tightly from the long end.
7. Slice roll into equal sized rolls. If you want large rolls, you’ll cut about 10. Place the rolls into a greased 9” x 9” pan or 9 ½” round pie plate. Chill the rolls for at least 4-6 hours.
8. Bring the rolls to room temperature by removing from fridge. Preheat oven to 350°F and bake for 25-30 minutes or until they’re golden brown.
9. For the Icing: While the rolls are baking, cream the butter and cream cheese with a whisk in a small bowl—“creaming” is the whipping together of fats.
10. Add powdered sugar in small amounts until the mixture is thick.
11. Add the liquids and whisk mixture until the frosting streams slowly from the whisk.
12. Drizzle over the rolls when they’re done baking. Serve and enjoy!

Recipe Tips/Variations

• I like to cut the roll into roughly 13 rolls and place them in greased cupcake/muffin tins to bake.

also enjoy baking : 

Banana Bread

Cranberry Almond Biscotti