eggs n toast

I don’t know about you, but the colder the weather, the more I crave old time favorites from childhood: A heftly bowl of Grandma’s steaming soup, a scoop of Auntie’s all-American green bean casserole, a slice of Dad’s weekend eggs on toast, or more than one of Mom’s homemade donuts… So, in honor of World Vegan Month, we’ve decided to round up some of the best recipes that veganized our very own classics on the blogoshpere last week. Who says you need eggs to cook up eggs ‘n toast?

Known by many names including Eggy in the Bready, One-Eyed Susie and Hole in the Head, the idea of melding a slice of toast with a cooked egg is nothing new and can’t be beat for a simple, savory breakfast. Make it vegan – even better! Combining the brilliance (and seasonality) of kabocha squash with the power of soy, V.K.REES brought us the Eggless Egg in a Basket recipe, and we could not be more stoked. 

Another childhood favorite snack was definitely a fruit roll up, right? While it’s not too hard to find a vegan fruit roll up around town, it’s a little more difficult to find one that isn’t loaded with artificial flavors and colorings. Plus, this is the fancy, adult version. Spabettie teaches us how to make Strawberry Basil Fruit Rolls – yum.

Imagine taking an American staple like Green Bean Casserole and making it vegan while maintaining the creamy yumminess of the original. Well, the Sunny Vegan has done so. Give this one a whirl in the coming weeks and you’re bound to be so impressed that you showcase it in your upcoming Thanksgiving spread. 

Did someone say donuts? Yes, we did. But not just any ol’ donuts. The folks over at Olive for Dinner have veganized and stylized a favorite the world over: Vegan Doughnuts with Cardamom-Pistachio Glaze. 

Now, how about some chowder? A rustic loaf of bread and a blue bowl filled with the Vegan Corn Chowder with Roasted Poblanos from Life Currents is not only stunning but warming sustenance for the soul. 

image: V.K. REES Photography