Thursday , July 16 2020

Hearth & Home – Gluten-Free Vegan Breakfast in Bed

By Janae Jean –

This Valentine’s Day, treat yourself (and your sweetheart) to breakfast in bed. These two recipes are simple to prepare but complex in flavor. Heart healthful flaxseed adds protein and good fat. If you prefer to cube your own potatoes and tofu, simply do so the day before to save preparation time.

The Vegan Thai Skillet has all the savory flavor of classic Thai cuisine without fish sauce or eggs thanks to nutritional yeast. Nutritional yeast is made from the species of yeast called saccharomyces cerevisiae. This is the same type of yeast used to bake bread and brew beer. It is a complete protein and contains all nine amino acids. One tablespoon of it contains 30% to 180% of the recommended daily value for B vitamins. It also contains trace minerals such as zinc, selenium, manganese and molybdenum.

After enjoying the skillet, the Coffee Cup Cake (or Mug Cake), adds some sweetness to the meal. The applesauce in it replaces eggs and oil that are often in traditional baked goods and reduces calories. Applesauce contains fiber and has up to 80% of your daily recommended amount of vitamin C. Baked goods with applesauce also have a crumblier texture than traditional baked goods.

Vegan Thai Skillet

1 can white potatoes cubed
1 teaspoon garlic
½ teaspoon sesame seed oil
2 tablespoons canola oil
1 block of extra firm tofu (cubed, drained and pressed)
1 tablespoon coconut oil
2 tablespoons nutritional yeast
1 tablespoon ground flaxseed
¼ teaspoon red pepper
¼ teaspoon salt
1/8 teaspoon black pepper
¾ cup fresh bean sprouts
4 green onions, chopped
2 tablespoons cilantro, chopped
2 teaspoons tamari
Sriracha sauce, for drizzle

In a frying pan heat canola and sesame seed oils on medium heat. Add potatoes and garlic. Sprinkle with salt and pepper. Fry until the potatoes look golden. Remove potatoes from the pan. Turn heat to medium-high and add coconut oil.

In a small bowl, stir together nutritional yeast, flaxseed, red pepper, salt and black pepper. Dredge tofu cubes in nutritional yeast and flaxseed blend. Fry in hot oil until the outside is crisp. While tofu is frying, chop green onions and cilantro. Mix green onions, cilantro and fresh bean sprouts in a bowl. When tofu is crisp, add the potatoes back to the pan and fry together for about one minute. Then add vegetables and tamari and stir-fry for another one or two minutes. Remove from pan. Drizzle with Sriracha sauce and serve.

Coffee Cup Cake (or Mug Cake)

¼ cup gluten-free flour blend
2 tablespoons white cane sugar
¼ teaspoon baking powder
¼ teaspoon ground cinnamon
1 tablespoon canola oil
2 tablespoons unsweetened applesauce
¼ teaspoon vanilla extract


1 tablespoon coconut oil
2 tablespoons chopped walnuts
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom

In a mug, mix gluten-free flour blend, baking powder and cinnamon. Pour in the applesauce, canola oil and vanilla and combine well. In a small bowl, stir together walnuts, coconut oil, brown sugar, cinnamon and cardamom with a fork until blended. Pour walnut streusel on top of the cake batter. Microwave for 105 seconds. The mug will be very hot, so allow it to cool for a few minutes before serving.

Food Facts

Janae Jean serves as editor, media coordinator, and podcast co-host for Conscious Community Magazine. She enjoys improvising in the kitchen and creating recipes with her loved ones and is very grateful for their input and assistance. She is also a creative professional and music instructor. For more visit and

photo credit: Spencer C. Schluter @2018

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