Review: Gardein Breakfast Sausage Patties and Upton’s Bacon Seitan

A cruelty-free breakfast definitely doesn’t include sausage and bacon…unless those items are made from veggies and grains.

If you’re a plant-based eater and want a hearty protein with your fluffy pancakes and tofu eggs, than I would definitely try Upton’s Bacon Seitan. If you pan fry it, it retains its chewy texture, but I found that when I cooked it in the toaster oven (on a tray, no oil), it crisped up a bit. 

Whenever I have Upton’s Bacon in my fridge, I eat 2-3 slices every morning. Yup, every morning. I usually just stick it between two pieces of toast with a savory spread. Otherwise, I enjoy it with tofu eggs or pancakes. It’s chewy, savory, and has a lovely spice. It doesn’t taste like bacon, but when crisped slightly in the toaster oven, it does taste like crisp, dark brown bacon.

Upton’s bacon is sliced thinly, and I find the contents more than generous. I think one box lasts me easily a week.

Gardein's sausage patties that I pan fried with fennel seeds to bring out a savory flavor.

When it comes to breakfast sausages, I haven’t found one that I really like. Gardein’s Patties look like an imitation pork patty – like what you’d get at McDonald’s. But, it tastes like mushy carrots. Now, I like carrots, so that’s not a bad thing, but if you want a savory, sausage taste, pan fry the patties with some fennel seeds. I found that gives it that sausage taste you might remember.

The patty is tender and hearty, but I just wish it had more of a savory and spiced taste to it.

So, buy the bacon seitan, but skip the Gardein patty – unless you like mushy carrots with your eggs and pancakes. 

Upton's bacon seitan sandwiched between two pancakes.

Recipe: Vegan Eggs for a Hearty Egg, Bacon, Avocado, and More Burrito

Tonight I had a scrumptious “breakfast burrito” for dinner. It had herbs, avocado, “meat,” and vegan eggs. 

Before you make this burrito, you'll need some eggs -- and I don't mean the kind from our friends, the chicken. 

I mean a tofu-based egg product. I love my vegan egg recipe. The dish tastes like a cross between egg salad and deviled eggs. Indian black salt makes this dish, so don’t attempt this recipe until you buy this product. You can find this item at Indian grocery stores or on Amazon. Buy finely ground black salt.

Black salt, aka Kala Namak, gives off a sulfur smell. It sounds gross, but it works. 

Vegan Eggs

Ingredients:

• 12-15 oz container of tofu (The firmer the tofu, the firmer your “eggs,” so unless you like them runny, use extra firm)
• 4 T of vegan mayo (I used 3 T of Just Mayo Original and 1 T of Follow Your Heart Chipotle Mayo in this latest batch)
• 1 tsp of yellow mustard or 1 tsp of Dijon mustard – or do what I do and use ½ tsp of both!
• 3 T of sweet pickle relish (you can add more later if you want)
• 1 T of fresh lemon juice or 1 T of white vinegar or pickle juice
• 1 tsp of smoked paprika
• 1 tsp of turmeric (omit if you don't want bright yellow eggs)
• Dash of black pepper
• 1 tsp of black salt (you can add more later if you think the egg flavor is subtle)
• Optional: dash of hot sauce

In a bowl, mix everything but the tofu together. If your tofu was packed in water, like most are, wrap it in some paper towels while you assemble your other ingredients. Once all your ingredients (except the tofu) are mixed, taste it. It should be salty, tangy and eggy. Add the tofu and break it up with a fork or potato masher. Make it as chunky as you like. Mix everything well and taste. Add more relish (if you want more sweetness) or a pinch of black salt if you think it needs more egg flavor. Be careful with the black salt; too much and your dish will be very salty.

Note: I usually use Earth Balance Mayo or Follow Your Heart Vegenaise Original with this recipe, but I used Just Mayo. It’s runnier than the other mayo products, so I added a small spoon of potato flakes (instant mashed potato mix) to thicken the sauce before adding the tofu.

Second note: If you want this dish without the tofu, use cooked red potatoes that you’ve boiled and mashed (it's up to you if you want the skins removed or not). The finished dish will taste like an eggy potato salad.

To make the breakfast burrito, warm up a large flour tortilla. Smear it with a sauce, if you like. I smeared a spoon of Follow Your Heart’s Roasted Garlic Mayo on the tortilla. Next, add any ingredients you like. I chopped up a few slices of Upton’s Bacon and sautéed it in a pan until crispy (2-3 minutes). I added the bacon, cilantro, half a sliced avocado, some spinach, and then a couple spoons of the egg mixture. I also added a little chili garlic sauce for some heat. Roll up one side, tuck the right and left ends in, and continue rolling. Then, dig in!

If the neon yellow color of the eggs is a turn-off, omit the turmeric. But...turmeric is very good for you because it fights inflammation. Its power is boosted when mixed with a little black pepper!

You'll love this hearty burrito for breakfast, lunch, or dinner. Add whatever veggies, herbs, and fake meats you like.

Happy Vegan New Year

I stopped eating animal flesh and anything that comes from an animal in early January 2013.

I can't believe how quickly this year has gone by and how incredibly easy it has been to follow a plant-based diet. There were a few factors that helped me in my journey, including:

• Working from home: I have time throughout the day to experiment with recipes, go grocery shopping, and spend time on the Internet looking for inspiration. 
• I live near NYC: I can find so many wonderful ingredients at local ethnic stores and, of course, Whole Foods. But, I was pleasantly surprised at how my local Indian grocery store carried a lot of the items I need on a routine basis -- black salt (kala namak), jackfruit, spices, lentils, coconut milk and more. The Giant Farmers Market in downtown Hackensack is a haven for low-priced fruits and veggies, as well as the organic tofu that's sold for only $1.99 (the lowest I've seen around). 
• Many people follow a Kosher diet here: Thanks to a wonderful Jewish population in the region, dairy substitutes are plentiful at small shops and large chain stores like Shop-rite (I don't know the exact rules with Kosher, but there's something about not mixing meat and dairy in a meal or during the cooking preparation). So, Tofutti and Daiya and many vegan food items are not difficult to find. Plus, I've seen Tofutti for as low as $1.79 at local markets that cater to a Jewish audience (all are welcome!). What I couldn't find locally I found on Amazon, Vegan Cuts, VeganEssentials, Food Fight Grocery, Pangea, Rabbit Food Grocery, and The Vegetarian Site. 
• I turned to Facebook: I added as many vegan Facebook sites to my interest list as possible. From activist pages to recipe pages, I was constantly surrounded with vegan words of support and information to make me a more educated consumer. 

When I finally opened my eyes to where my milk and eggs and packaged meat products came from, it was easy to go cold-turkey to a cruelty-free lifestyle. I can't believe I used to think that cows just naturally produced milk. Truth is it's easy for today's consumers to be in the dark about where their food comes from or how it's produced. First of all, we never see the animals getting butchered. Also, I'm so tired of all the happy-cow commercials on TV. There's one commercial on TV where a mom and a cow standing next to her are crying as the child goes off to her first day of school. My 6-year-old asked why the cow was crying and I said without hesitation that she's crying because her baby was taken away and her milk is being given to humans. He didn't understand what I was saying, but I'm sure one of these days he will.

Because I handle all the cooking, my husband become plant-based by default. He quickly lost 20 pounds and his fasting blood sugar went from the 160s to between 100-110 (He's diabetic and on medication). Although he's still on medication, his doctor was pleased with his blood work when she saw him six months into our plant-based journey.

My son has autism, so feeding him has always been a challenge. I've seen some children with autism eat better than neurotypical children, but my son isn't one of them. From birth he was a picky and small eater. While other kids were downing 12- to 16-ounce bottles of formula or breast milk in one shot, my son was full at 4 ounces. He was even still eating pureed foods until 3. I have no way to prove this, but I really think my son tastes things differently from those of us who are neurotypical. He only eats a few bites of chocolate, candy or ice cream. He'll tell me something sweet tastes like pickles (I'm not sure if he's just throwing that out or is serious). Food that almost anyone would wolf down, my son nibbles on and then gags. One of his favorite things to eat is a plain flour tortilla -- not toasted or filled with ingredients -- just pulled straight out of the bag. I long for the day when he eats any meal in under 40 minutes. My son isn't completely plant-based, but little by little I'm finding recipes and vegan substitutes that suit his palette. He doesn't drink cow's milk, and he doesn't care for cheese or most meat. I'm happy he at least loves my vegan smoothies with Sunwarrior Warrior Blend protein powder.

As for me, I used to feel heart palpitations at least once a week. They have since disappeared. My last physical was in August of 2012, so when I go later this year, I'll be curious to see the results of my blood work. All my numbers were in range, but I have a feeling my cholesterol is probably down. I've lost about 15 pounds and I'm aiming to lose a lot more this year by just cutting back the calories and exercising more. I didn't reduce my caloric intake this past year, but I will going forward into 2014. I've starting eating more lentils (dal) for dinner and a baked sweet potato for lunch. I'm still a sucker for a few slices of Upton's vegan bacon for breakfast.

I welcome 2014 with a renewed faith and spiritual heart and the peace that comes from living cruelty-free.

Happy New Year everyone.