December 14, 2009

Sunshine Skillet

When the sun comes up on Yule morning, there's nothing quite like it. If your family celebrates with a solar ritual, after you're done, head to the kitchen for a big breakfast. This is fabulous with some nice warm biscuits and gravy.

Sunshine Skillet Veganized Sunshine Skillet
2 Tbs. vegan butter
1 small onion, diced
1/2 cup shiitake mushrooms, chopped
2 C southern-style hashbrown potatoes, thawed
2 1/2 cup scrambled tofu
2 cup vegan sausage, browned
2 cup vegan cheddar cheese, grated
Fresh rosemary and sage
Salt and pepper to taste
1/2 cup vegan grated asiago, crumbled feta, or grated parmesan cheese
1 green onion, chopped
1 small tomato, diced

Preheat your oven to 350. Heat the vegan butter in a large nonstick skillet on medium heat. Add the mushrooms and onions, sauteeing until they are opaque. Add potatoes, and cook until browned, stirring occasionally.

In a buttered or greased casserole dish, spread the potato mixture around to evenly cover the bottom. Mix the scrambled tofu, vegan sausage, vegan cheese, herbs, salt and pepper together in a small bowl, and then pour over potatoes. Bake in the oven at 350 for about 30 minutes. About ten minutes into the bake time, sprinkle the vegan grated asiago, or vegan crumbled feta, or vegan grated parmesan cheese on top.

Remove from oven and allow to cool for ten minutes before serving. To serve, dish onto plates and garnish with tomatoes and onions.

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