Hi Savvys!

With Veganuary upon us and of course it being a new year, I wanted to share 2 easy vegan meal prep recipes you can make for breakfast that is healthy, full of nutrients and most importantly easy to make. These recipes use the new Chipotle and Garlic & Chive flavours that Eggictables recently launched.  I’m loving how versatile these flavours are and how easy the egg alternative product is to use.

For more recipes using Eggcitables Egg Alternative, check out my blog post here.

Hope you guys enjoy these recipes.  Don’t forget to tag me on Instagram @thesavvypantry and leave a comment below!

Now set forth and be savvy!

Ingredients

~recipe below is for 1 sandwich

• 2 tbsp of Eggcitables Chipotle flavour egg alternative
• 2 tbs of water
• ½ tsp grapeseed oil (or any neutral tasting oil)
• 1 strip of bacon tempeh (optional)
• 1 English muffin
• 1 tbsp salsa (homemade or store bought)
• 1 avocado
• 1 tbsp vegan plain yogurt or vegan sour cream (I used sour cream from Tofutti)

Directions for Egg mixture

1. In a small bowl, mix the Eggcitables Chipotle flavour egg alternative with the water
2. Add the oil to a non-stick frying pan over medium heat
3. Add the mixture and cook for about 4 minutes, folding the mixture onto itself so that it is roughly the shape of the English muffin and flipping halfway through
4. Once cooked, set aside
5. If you are using the bacon tempeh, cook it now according to the directions on the package

 Directions to assemble Sandwich

1. Toast the English muffin (optional)
2. Starting from the bottom layer, add the salsa on the bottom of the English muffin
3. Place a few slices of avocado
4. Place your cooked Eggcitables Chipotle egg on top
5. Break the tempeh bacon in half and place on top of the egg
6. Finish by placing a dollop of plain yogurt or sour cream on top of the tempeh
7. Place the top of the English muffin on top
8. Enjoy!

Ingredients

~makes 24-34 mini quiches

• 1 cup Eggcitables Garlic & Chive flavour egg alternative
• 1 cup water
• ½ cup soy milk (or non dairy milk of your choice)
• 1 tbsp grapeseed oil (or any neutral tasting oil)
• 1 garlic clove, minced
• 2 mushrooms, diced
• 1 cup packed spinach
• 1 roma tomato, diced
• 2 green onion, diced
• ¼ tsp pepper
• ¼ tsp salt

 Directions

1. Pre-heat over to 375 degrees
2. In a large bowl, mix the Eggcitables egg alternative with the water and soy milk. Set aside
3. In a large skillet, heat 1 tbsp oil over medium heat
4. Add the garlic clove and sautee for 1 minute
5. Add the diced mushrooms and sautee for 2 minutes
6. Turn off the heat and add the spinach. Keep mixing the mushroom and spinach mixture until the spinach is completely wilted
7. Add the mushroom and spinach mixture to the bowl with the wet ingredients
8. Add the diced tomato, green onion and pepper and mix well
9. Pour the batter evenly into a 24 mini muffin tray
10. Bake for 30 minutes