Vegan Milk-Stewed Macaroni and Tofu Scramble

unless it’s my day off, i’m not a big breakfast eater. this is bad. but when you have to be at work at 630am, those precious last minutes in bed are hard to let go of. in general (though with a few exceptions), i don’t think i’ve been eating particularly well lately, hence my relative lack of posts. i’m working to change this.  which brings me to breakfast scrambles.

Vegan Milk-Stewed Macaroni and Tofu Scramble

first up we have the classic vwav tofu scramble… only here we added broccoli, green peppers, and snow peas to the cremini mushrooms, omitting the carrots. and topped it with salsa! and served it with toast. delicious sunday brunch.

Vegan Milk-Stewed Macaroni and Tofu Scramble Recipe

and next up, ani phyo’s garden scramble with save-the-chicks pate. the only thing i changed was adding some nutritional yeast and chopped parsley, because that’s how i roll when i’ve got parsley to use up. i’ve never had a raw scramble before. this was filling, fresh, and pretty damn good. i’m interested to play around with the seasonings and vegetables some more in the future.

breakfast scrambles two ways

as a bonus, here is my first veganized swedish cookbook creation (since i recently decided to start veganizing some scandinavian cookbooks i have lying around). in swedish, mjölkstuvade makaroner, in english, milk-stewed macaroni. this is super typical swedish white food: macaroni cooked in milk and butter instead of water, and seasoned with salt, pepper, and a little nutmeg. i tried to make it a little bit healthier by using quinoa pasta and putting some chopped parsley on top, but who am i kidding? this is comfort food through and through. it was that kind of night.

vegan milk-stewed macaroni (serves 1-2):

1 3/4 c unsweetened, creamy, non-dairy milk (I used oat)
1/4-1/2 tsp salt
1/2 tbsp vegan margarine
1/2 c macaroni
ground black pepper, to taste
dash nutmeg (optional)
chopped parsley, to garnish (optional)

heat “milk,” salt, and margarine in a medium saucepan until the margarine has melted. add the macaroni and let them cook over very low heat, uncovered, for 10-25 minutes (depending on the kind of macaroni you are using), or until they have become soft. stir occasionally to prevent them sticking to the bottom, adding more milk if necessary. add the pepper and nutmeg, and top with or stir in chopped parsley. serve warm.

i definitely promise that the next creation will be healthier, prettier, and maybe even a little bit fancy!