Tuesday, July 30, 2013

Vegan Sausage Mcmuffin

I'm back Beezie's!!! And guess what?! I have officially started a business with my vegan food! Wha!? Yes.  I am at a bar called the El Rio in San Francisco slangin sliders, taquitos and cupcakes every friday night from 9-midnightish, come see me if you haven't already! I also started a program in SF called the Women's Initiative which is helping me take my business to the next level!  Rad, I know.  So my vision is to do vegan beezie style brunch at farmers markets either in SF or the East Bay.  Exciting, yes,  I know, I know.  Anyways, I'm playing with recipes for my farmers market stand and you would think this is why I am experimenting with recipes such as these sausage mcmuffins, but...no.  My sister has been talking about making these mcmuffins for weeks and since I stayed home sick I just fricken did it myself.  You can't just be talking about makin mcmuffins and never make them.  That's just effed up.

So they came out amazing:)!  Most amazing part is the homemade gluten-free cheese sauce I whipped up.  Shit was bomb.   The cheese sauce can be used in pretty much anything, mac and cheese, sandwiches, pizza, nachos... whatever you can think of. I am also kind of an expert on eggifying tofu but you can be the judge of that...

Beezie's Cheese Sauce

1/4 vegan butter
1/4 cup garbanzo flour (any flour would probably work)
1/2 cup nutritional yeast
1 cup unsweetened soy milk (or any unsweetened milk alternative)
1/2 teaspoon garlic powder
salt and pepper to taste

Heat a sauce pan to medium heat.  Add the butter and flour and cook until light brown and pastie (3-4 minutes).  Then add the remainder of the ingredients and cook until desired consistency, 2-3 minutes.  If it gets to thick just add more "milk".  

Fried "egg"

1-2 tablespoons of vegetable oil
1 package firm tofu cut into 1/4 slices
1/4 teaspoon garlic powder
nutritional yeast
salt and pepper

Heat large frying pan to medium-high heat.  Place oil in pan and heat, then add tofu.  While tofu is cooking sprinkle the top with garlic powder and nutritional yeast.  Cook for 4-5 or until it just begins to get golden and flip, cook another 4-5 minutes top with salt and pepper and that's it!


1 recipe Beezie's Cheese Sauce
1 recipe Fried "eggs"
4 vegan breakfast sausage prepared according to package
4 toasted english muffins (I like to toast mine on stove top with olive oil, try it)
hot sauce

Take the toasted english muffin and slather a thick layer (like a really thick layer, trust me) of the cheese sauce on what will be the top of the muffin.  Then place the veggie sausage on top of the cheese and the "egg on top of that, then top with the bun, flip over and give a little squish so the cheeze oozes out the side and viola!