Vegan Mother’s Day RECIPES

Happy Mother’s Day, Mom! Love you lots. Thanks for letting me mess around in the kitchen so much as a little kid. 🙂 xoxo, Sara

Me, circa 1988

Aaaand… it was a success! Mom liked her food. Since it was my first time making all these recipes I’d probably change a couple things the next time around, but I was thoroughly happy with the results and nobody went hungry.

I was and continue to be inspired by Isa Chandra of the Post Punk Kitchen which is where I got the Sausage and Scrambled Tofu recipes (see previous post for links to all the original recipes).

In the order that you’ll want to make them:

Smoky Maple Sausages
Makes 4 fairly large sausages (that’s what she said)
Time commitment: 10 minutes hands on, 40 minutes steaming, 5-10 minutes optional slicing and sauteing, for a total of 50 min to an hour.

1/2 c. canned pinto beans, drained
1/2 c. reconstituted Organic Vegetable flavor Better than Bouillon
1/4 c. pure maple syrup
1 T. olive oil
2 T. soy sauce
1 t. liquid smoke
1 t. garlic powder or granules
1 t. dried thyme, crushed up a little
1/2 t. crushed fennel seeds
1/2 t. ground ginger
1/4 t. ground cinnamon
1/8 t. ground cloves
fresh black pepper

2 T. chickpea flour
2 T. nutritional yeast

1 1/4 c. vital wheat gluten flour

Get your steamer ready but don’t turn it on to boil yet. Tear off 4 sheets of aluminum foil. Blend or mash pintos and veggie broth. Add to a medium sized mixing bowl and add maple syrup, oil, soy sauce and spices. Whisk together till smooth and blended. Turn your steamer on high. Whisk in chickpea flour and nutritional yeast. Add vital wheat gluten and stir till combined then knead a couple of times till no dry flour remains. Divide ball in two and then each ball into two again. Squeeze into logs 6 or 7″ long and roll up in foil like a tootsie roll, squeezing and twisting the ends together and folding over onto your sausage log. Place each sausage in your steamer basket as you finish wrapping it up. Steam sausages for 40 minutes and then remove from steamer. 10 minutes before serving remove foil, slice up and saute till lightly brown in a little olive oil. Serve with waffles and scrambled tofu.

While the sausages are steaming, make…

Blueberry Citrus Waffles
Makes 4-6 medium size waffles
Time commitment: 30 minutes or so

1 1/3 c. whole wheat flour
1/4 c. rolled oats
2 t. baking powder
2 dashes cinnamon
1/2 t. salt

1/2 c. apple sauce
1/4 c. canola (or other vegetable) oil
2/3 c. water
1/2 c. almond (or other) milk
1 T. maple syrup
1/2 t. apple cider vinegar
1 T. ground flax seeds

1 orange, peeled and chopped up
1 c. fresh or frozen blueberries

cooking spray (VERY IMPORTANT!!!)


Preheat oven to 200 degrees. In a med/large mixing bowl, whisk together dry ingredients. In a smaller bowl, whisk together wet ingredients and flax seeds and allow to sit for a minute or two. Meanwhile, peel and chop orange and heat up waffle iron. Whisk wet ingredients into dry ingredients until just combined. Fold in oranges and berries. Spray both sides of waffle iron generously with cooking spray (trust me, I made this mistake and you don’t want to! Because the waffles don’t have white flour or eggs in them the batter is pretty delicate.) When waffles are dark golden brown, gently lift out of iron and place directly on oven rack (best positioned somewhere in the bottom-middle-ish). Repeat till all your batter is used up. Keep waffles in oven till ready to eat. Serve with “butter” and maple syrup.

And finally, while your waffles are staying warm and toasty, make…

The Most Delicious Scrambled Tofu! (Thank you–AGAIN–Isa Chandra! I was very surprised that this was my favorite part of breakfast. I’m going to put it in a frozen burrito with the left over pinto beans and sausage to eat for lunch tomorrow.)
Makes the equivalent of like 6 scrambled eggs
Time commitment: 15 minutes or so

2 t. ground cumin
1 t. dried thyme, gently crushed up
1/2 t. ground turmeric
1 t. garlic powder or granules
1 t. salt
3 T. water

2 T. olive (or other vegetable) oil

1 package (about a pound) extra firm tofu, drained

1/4 c. nutritional yeast

Fresh ground black pepper

Mix together spices and water in a small bowl or mixing cup with a fork. Heat up a large cast iron skillet over medium heat. Add oil, and then tear/crumble tofu (the size of the crumbles should reflect the size of chunks of scrambled eggs you like) in to the hot pan. Let it brown for a few minutes then stir. Repeat till most of the moisture has cooked out and your tofu has a nice light golden color. It will stick to the pan so scrape it off when you stir it. When your tofu is done, turn off the heat and stir in spice/water mixture and nutritional yeast. Let it cook in the warm pan for a couple of minutes. Serve with fresh ground pepper to taste.

Enjoy! And then give your mom a hug.
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