Vegan Breakfast Pizza

Vegan Breakfast Pizza

Ever wonder what to eat for breakfast? How about lunch? Well, now you can tackle two birds with this hefty, brunchy, plant-based version of Breakfast pizza. Loaded with vegan sausage, tofu egg, hashbrowns, and sweet peppers, this pizza will be sure to excite anyone in need of some AM sustenance.

Sunflower Pesto Pasta with Grilled Portobello



1 package of noodles, any preference
1 cup of sunflower seeds
1 package of basil, about 20 leaves
2-3 oz. of extra virgin olive oil
1 oz. nutritional yeast
4 cloves of garlic, roasted or raw
4 large, portobello mushrooms
1 Roma tomato
½ oz. hemp hearts
1 package of baby broccoli 

Sea Salt and pepper to taste. 



Start by making the pesto. The first step is to soak you sunflower seeds, this can be done either overnight [enough water to cover the seeds and then some] or in boiling water for 1 hour [simply boil water and then soak the seeds in a large bowl covered in the water for 60 - 90 minutes.] When seeds are ready you'll first want to strain most of the water out if there is any excess. It's okay if there's still a bit at the bottom. Add these to a food processor or blender with the basil, olive oil, nutritional yeast and garlic. Blend until "paste-like" but avoid over-blending into something that might resemble like creamy hummus. I often need to remove the lid and spatula the seeds and basil mixture back towards the blade. Feel free to add more oil if you feel it's too chunky or grainy. When pesto is ready, simply cover with a lid or some form of wrap and put it in the refrigerator. 

Next, get a pot of water boiling with salt and a little drizzle of oil. When water is at a rolling boil, add noodles. Depending on what noodles you are using, you may want to double-check the package instructions.

We used  Banza  shell-noodles.

We used Banza shell-noodles.

While you're noodles are cooking, get a large sauté pan going with some oil. Wash all the veg and dry them as best you can. Mushrooms cook much better when they are dry as opposed to wet and soggy. Add the mushrooms, whole into the pan. Chop the broccoli into small florets. Flip the mushrooms and add the broccoli. Cook about 10 minutes or until the mushrooms are browned and the broccoli is sweating and starting to limp. As this is cooking you'll want to tend you're pasta. 

Strain the pasta, give it a very quick rinse and add back to the pot on medium heat. Add a little olive oil, followed by a fat scoop of the pesto. Coat the pasta in pesto as it heats up. Add the broccoli. When ready, serve a large portion in a dish. 

Remove the mushrooms from the pan and slice. Now grill off some sections of tomato, only about 1 minute in the residual heat from the pan. Add on top with mushrooms and hemp hearts.

A hearty, classic Italian dish, VEGANIZED.

Cue the table-side accordion! 

Ultimate Beet Burger

Ultimate Beet Burger

After watching dozens of videos and many attempts, I’ve reached a comfortable level of confidence with a veggie burger. A veggie burger can really be made with a few veggies and any legume, but my go-to is a beet burger with lentils. It looks the best, holds well and tastes great. Many recipes call for flour or some type of grain to keep everything together but that’s usually not necessary with this recipe. If it isn’t quite firm enough, I’ll sometimes I’ll put a touch of oat flour, depending on what veggies are used.

Mushroom Stuffed Shells with Avocado Cream Sauce

One of my favorite child-hood dishes, veganized. Feel free to experiment with any kind of inside you'd like, or substitute the white sauce for our marinara recipe. 





1 pack of mushrooms, bella or button
5 cloves of roasted garlic
1 pack of baby broccoli
1 ripe avocado
1 can of coconut fat
½ cup fresh basil
1 cup spinach
1 ½ tbsp sea salt and black pepper
1 package of shell noodles
½ block of firm tofu
1 package of Miyoko's Kitchen mozzarella 



You'll want to start by roasting the garlic. Simply chop a small section off the top and place in oven in a small baking pan. Remove after about 30 minutes and the garlic sections should just pop right out. 

Next you'll want to make the inside. Start by sautéing some garlic, chopped mushrooms, broccoli, and the spinach. Feel free to add more spinach as it wilts very quickly. Add some minced basil, salt, and pepper to taste. Remove from heat and pull out a blender or food processor. Add the mixture along with the tofu. Blend until it's a mincey-like mixture, so that there are still some chunks and it's not like beach sand. Add some Miyokos cheese and blend a bit. Salt and pepper the mixture to taste. Remove from blender, cover with plastic wrap, and set in fridge. 

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Next, you'll want to boil your noodles. Get some water going with salt and a little oil. These take a while and you want to be sure they don't stick so try to stay somewhat vigilant as you cook these. When they are still firm but somewhat flimsy, remove from heat, strain, and rinse under cold water. 

Pull out a baking pan, remove your mixture from the fridge and set up an assembly line. You'll want to a) fill the shell, and b) tuck the shell nicely into rows. Repeat until the pan is full. 

Now you'll want to get your sauce going. Get that blender back out and add the rest of the roasted garlic, the avocado, and a can of coconut. Blend until rich and creamy. Add salt and pepper to taste, and alternative milk if you find the mixture is too thick. Remove from blender and slather sauce all over shell. Top with remaining cheese blends. 

Bake at 400-425 depending on your elevation for about 20-25 minutes. 

Remove, cool, and serve. Be sure to get a bottle of Chianti, a nice basket of fresh-baked rolls, and some background accordion music. 

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Korean BBQ Jackfruit Pizza


1 can jackfruit, in brine
1 cup of vegan cheese
1 cup of Shiitake mushrooms
1 bag bean sprouts
1 carrot
1 pack of pizza crust
1 pack yeast
1 cup water
½ oz. light oil 
Sea salt and cracked pepper

Marinade / Sauce:
1 oz. avocado or neutral oil
½ oz. sesame oil
3 oz. tamari or soy sauce
1 tsp brown sugar
1-2 cloves of fresh garlic
1 oz. organic molasses
1 oz. bbq sauce
1 oz. rice vinegar
½ oz. toasted sesame seeds 
Cracked black pepper 

Small handful of fresh cilantro
Toasted Sesame Seeds
½ oz. Sriracha [optional]


First, you’ll want to prep the jackfruit. Start by mixing the marinade / sauce ingredients. Next, open can of jackfruit and strain. Be sure to pull apart jackfruit loosely and rinse. Add to marinade, cover, and soak overnight.

PRO TIP: You can also buy a jar or bottle of Korean BBQ sauce to save time and finances.

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Preheat oven to 400 degree. Add jackfruit to small pan and bake until golden brown yet still very juicy. Be sure to save excess marinade and sauce. Next, you’ll want to start by making the pizza crust. Prep crust according to directions on packet as it may tend to differ. The basics usually include mixing the yeast with warm water and adding the dry ingredients to a large bowl. Follow this up by adding oil and yeast to dry mixture before folding into a dough. Cover and prove dough for about 30-40 minutes covered, making sure to cover the top with a little oil.

When dough is ready, simply roll out on an oiled cookie sheet. Pre-bake crust about 10 minutes. Try to time it so that your jackfruit is ready around the same time as the crust’s first bake. Remove crust from oven and add pizza toppings. Top with good slathering of sauce. Now add the shredded jackfruit, sliced shiitake mushrooms, vegan cheese, and sesame seeds. Bake another 10-15 minutes or until cheese is golden brown.

Optional: Top with fresh cilantro, extra sriracha, shredded carrot, bean sprouts, or even grilled onion! Boo ya!