Vegan Molasses Bacon Granola

vegan granola recipe

People who love salt with their sweet will love this recipe! We combine the sweetness and crunch of granola with the salty crunch of our coconut bacon. Add more nuts or chocolate chips for a trail mix or use this granola on toast, in baked goods, or just eat it by the handful for a quick snack.

Vegan Molasses Bacon Granola


  • 1 TBSP molasses

  • 1 TBSP maple syrup

  • 1 TBSP neutral oil (we used grapeseed)

  • 1 tsp vanilla extract

  • 2 cups oat (rolled or quick- quick oats become kind of ‘dusty’ but they work!)

  • 1 cup nuts or seeds (I used pecans and sunflower seeds)

  • 1 cup coconut bacon (or however much you want! the little pieces at the bottom of a bag are good too)

  • Nutmeg, Cinnamon, Salt to taste


  1. Pre-heat oven to 300 degrees Fahrenheit.

  2. Combine all of the above ingredients in a big bowl. I used my hands! You don’t have to use your hands but it’s very easy that way.

  3. Line a baking sheet with parchment paper or use a silicone baking mat to prevent the mixture from sticking to the pan.

  4. Fill the pan with the mixture! If you like clusters, pack the granola up higher, or use a smaller pan to get thickness. The thickness is what helps create clusters.

  5. Bake for 30-40 minutes, stirring every 12-15 minutes to prevent burning or too much browning in one area.

La Femme Vegan's No Bake Protein Bites

Image by Jasmine Marie, La Femme Vegan

Image by Jasmine Marie, La Femme Vegan

Let’s face it: peanut butter and coconut bacon go together better than peanut butter and jelly. There. I said it. Elvis might have made it famous but I’m claiming it the most boldly :P Anyway, the epic flavor combination strikes again in these Vegan Elvis Coconut Bacon No Bake Snack Bars.

Check out the easy recipe from La Femme Vegan and follow Jasmine on Instagram!

Vegan Caesar Toast with Coconut Bacon

Vegan Caesar Toast with Coconut Bacon

Vegan Caesar Toast with Coconut Bacon

Are we suggesting a salad inspired breakfast? Yes, BUT we also added coconut bacon, and what could go wrong when you put together a slightly tangy dressing with fresh greens, crisp cucumbers and smokey bacon? Nothing. The answer is nothing.

We found this combination to make for a refreshing breakfast and it’s actually easy to make, you can have all the parts ready ahead of time and assemble quickly. Chop the cucumber and greens in advance. Toss the greens in dressing while the bread toasts. Put it all together, top with coconut bacon and eat! The rows as seen in the picture above aren’t necessary. We just googled “Bon Appetit toast pictures” and felt like we had to step our game up lol (but not lol, that’s really what we did).

Vegan Caesar Toast with Coconut Bacon

Eggless Easter: Vegan Egg Crescent Roll Ring

As always, I feel silly sharing a recipe that's more about construction than actually cooking. It has been ages and ages since I've made a crescent roll ring but recipes for different versions keep popping up in my social media feeds (thanks, Buzzfeed) so I thought it would be a good addition to our Eggless Easter brunch suggestions.

Served with sriracha mayo!

Served with sriracha mayo!

The very first time I made a crescent ring was also with a scramble filling and I made it at my parent's house, it was one of the first times I cooked anything vegan at their home. I thought I was cooking for myself and that I would have leftovers for quick breakfasts. Didn't happen. I left the ring of doughy goodness in the kitchen and returned to find that my Dad ate the ENTIRE thing. He didn't even realize it was entirely vegan, he just thought it was delicious and went to town. I guess I'm including this as a warning to anyone who wants a second helping; get it while you can because the combination of crescent rolls and...pretty much anything, is too good for anyone to pass up.

What You'll Need:

-Tofu Scramble (I made mine the day before and refrigerated it so I could just assemble and bake)
-Crescent Rolls (You can get the organic kind, the generic brand-  whatever your wallet and diet allows)


  1. Pre-heat oven to 375 degrees.
  2. Find a circular object to use as a guide for the center of your ring. If you're serving with a sauce, I would use the container for that sauce so it can sit in the middle.
  3. Unroll dough sheet. Use the longer side to create a sort of 'sun' shape around the object in the middle. Lay the pieces over each other so there's a solid ring of dough at the base.
  4. Fill with tofu scramble! I used our Simple Tofu Scramble recipe and added cheese. I used an ice cream/cookie scoop but I don't think that's entirely necessary.
  5. Bring the pointed ends towards the center and press down to pinch the dough together. You can also tuck the dough underneath the base for a tighter roll. Do this until the tofu scramble is entirely enclosed.
  6. Bake 20-22 minutes, until golden. 
  7. As always, STUFF FACE. But probably wait like 5-ish minutes so you don't burn yourself.
Crescent sun!

Crescent sun!

Breakfast Bacon Pizza

This breakfast bacon pizza creation is our latest breakfast routine! This is how we work most of the time, we find something that we like, that's easy to put together, and we stick with it for awhile. I wanted to share because it's so simple and who doesn't need more breakfast ideas?

Here's what we use:
Follow Your Heart Gluten Free Tortilla
Refried Beans- Home made or canned
Tofu Scramble- Pre-made, we always keep a tupperware of our Simple Tofu Scramble recipe in the fridge for this or for tacos
Daiya Cheese
Proper's Pickle Pickled Serranos
And finally, topped it all off with our Coconut Bacon





Easy Vegan Bacon and Cookie Dough Truffles

Is there anyone who hasn't seen the famous Oreo+cream cheese cookie balls that people blog about each and every Christmas?

Those sound good and fine and whatever but these are easier to make and vegan and there is a million variations for toppings! As I've said before, the addition of bacon balances out this super sweet holiday season with an interesting salty and smokey touch.

This isn't even a recipe, it's a strong suggestion to combine these ingredients and enjoy the holidays in all of their full-belly-nap-inducing glory. 

1 tub EatPastry cookie dough, I used chocolate chip
4 tbsp of Nature's Charm Condensed Coconut Milk*
2 cups vegan chocolate chips (not Ghirardelli, those aren't vegan any more!)
1/4 cup Coconut Bacon


  1. In a bowl, combine the condensed coconut milk with the EatPastry dough. This makes for a softer 'bite' into the truffle and adds some coconuty sweetness. *If you can't find vegan condensed milk, you can use Tofutti Cream Cheese. But try to find the condensed milk!
  2. Roll the mixture into balls. 
  3. You can either dip them in chocolate at room temperature or you can freeze the balls. I find freezing them makes it a little easier, they don't break apart as much for me. You can even just pop them into the freezer for 10-15 minutes so they firm up.
  4. Melt your chocolate chips. Make sure you use a container with enough room for dipping but also so that your chocolate is high enough in the container to coat the cookie dough mixture. You can either melt them on the stovetop- with a bowl over a boiling pot of water, or you can microwave the chips and melt them this way. If you go with the microwave method, go for 15-20 second at a time and stir in between, so you don't end up with burnt chocolate. When your chocolate is mostly melted, you probably won't need to microwave it again. Just stir and let the already melted hot chocolate melt down the rest of the lumps.
  5. Place the dough ball onto a fork and dunk your dough ball straight down into the chocolate. If your chocolate isn't deep enough to cover the entire ball, you can tilt the container of chocolate towards you, until you can cover the entire ball.
  6. Tap the fork on the side of your container.  This will pull excess chocolate back into the container and will leave less of "puddle" when you set your treat down to cool.

  7. While the chocolate truffle is still wet, place coconut bacon on top. Or, you can roll the entire ball in coconut bacon, depending on how much bacon you want!

  8. Place the truffle on parchment paper or silpat to keep the chocolate from sticking. 

  9. Refrigerate your cookie dough truffles, just until they're set. The freezer can cause cracks in your chocolate. You also don't want them to be refrigerated for too long, or your chocolate can start to 'bloom' and leave those white grainy spots on the truffles. 

Vegan Peanut Butter Bacon Fudge Recipe

My aunt owns her own hair salon in Berwyn, Illinois, where I grew up. It's down the street from where my parents live, and during the summer my friends and I would use it as a marker for how far we could before we  were "too far" and we'd turn right back around after waving a hello at my aunt. Her clients are friendly, many of them in their 70s and 80s, and they love my aunt's "crazy" accent. If I were to compare her to a character people have heard of, it would be the aunt from My Big Fat Greek Wedding. 

Every year, she makes dozens and dozens of traditional Greek cookies as Christmas treats for her clients. And I really mean dozens and dozens- she does not let that cookie tray run out ever during the holiday season. Over the years, clients started bringing in cookies and treats to share with her. And this, is where this story starts to have a point.

We always had traditional powdered sugar cookies and honey cookies, but I remember being most excited by the things my aunt would bring home from her clients. Namely, fudge. One client always made giant slabs of different kinds of fudge. I looked forward to them every year and after going vegan, I remember my aunt saying there was no one to eat it now that I couldn't have any!

Fast forward to years later, an Internet friend posted a picture of peanut butter fudge that looked amazing. And even better, she was a VEGAN Internet friend! I don't know why I had never thought of making fudge before, it seems like one of those special things that just shows up and blesses you with deliciousness?

These were her instructions:

It's a super easy recipe to follow and adapt (1 part pb to 1 part butter) and I think a great addition to a Christmas cookie platter. It's rich but the bacon adds some much needed salt when you're in a sugar cookie coma.

Here's how I made our peanut butter bacon fudge:

Ingredients & Supplies:
1 cup peanut butter
1 cup Earth Balance butter
1 tsp of vanilla
2 cups of powdered sugar (you may or may not use the entire 2 cups)
1/3 cup Coconut Bacon
Plastic wrap or Parchment Paper


  1. Over low-medium heat, melt your Earth Balance and peanut butter together. If you are like me, you may be tempted to up the temperature on this and be done faster, so you can eat faster. Don't be like me. Let it melt slowly.
  2. Whisk in a teaspoon of vanilla and whisk everything together as it melts down, until you've basically got a sauce of peanut butter. Your kitchen will smell amazing.
  3. Remove the pot from heat and start adding powdered sugar to the mixture. I do this in 1/2 cup increments and whisk in between, so that I don't get any lumps.
  4. The OG recipe calls for 1/2 a pound of powdered sugar, which is about 1 and 7/8th cups of sugar. If you've nearly added all the sugar and the mixture is solid and hard to combine, you don't need the last bit of sugar. 
  5. I free-form the fudge in plastic wrap or parchment paper, whatever we have available. I usually scoop the mixture out into the middle of the wrap and then use the wrap to form a square of even thickness. 
  6.  While it's still warm, sprinkle Coconut Bacon over the top of the fudge square. I take the parchment paper and press down into the fudge lightly so the bacon gets nice and stuck in there.
  7. At this point, you can refrigerate your fudge so that it will set faster. Or you can let it dry naturally. I refrigerate because PEANUT BUTTER.

Simple Tofu Scramble Recipe

  1. Drain and wrap tofu in an absorbent towel.
  2. Warm skillet over medium heat, add 2 TBSP of oil and evenly coat the bottom of your skillet.
  3. Crumble tofu into the pan, using your fingers to break the pieces apart. I usually break the block into 5-6 pieces and then use a fork to keep it chunky and mix it around.
  4. Pour RATIONS Tofu Scramble Seasoning over tofu and mix well, trying to add color to as much tofu as possible.
  5. Continue to stir and mix tofu until it's heated throughout, anywhere from 8 to10 minutes.
  6. Serve with your favorite sides (like toast or potatoes) or toppings (like Phoney Baloney's Coconut Bacon or salsa).

Easy Vegan Breakfast Tacos

Kyle and I often tell people that our RATIONS Tofu Scramble Seasoning Mix is one of the most used ingredients in our kitchen. It wasn't until I was editing our recipe section that I realized we've never really made it clear; Kyle eats tofu scramble EVERY single day. I don't remember when this routine even started, we both love breakfast tacos but at some point, it just became his go-to.

Kyle calls this his power breakfast. It's gluten free, easy to throw together, not too heavy, but with enough protein to give him energy and keep him full until lunch. It's also really affordable, both the block of tofu and beans lasts us at least a week (usually a can of refried beans last even longer than a week, it just depends on if we use them in any other meal that week).

This doesn't even warrant a proper recipe but I'll explain what we keep on hand to make this breakfast come together fast.

You'll need:
-Corn tortillas, we use the uncooked kind from TortillaLand, 2 tortillas take about 2 minutes in a warmed up cast iron pan
-Refried pinto beans, sometimes we make them from scratch, sometimes we buy them from the Mother's cafe, sometimes we just buy the canned version
-1 Simple Tofu Scramble recipe
-Toppings! Kyle often just uses hot sauce but there's endless options for throwing these together quickly. We've used Mother's salsa, diced green chiles, leftover potatoes or tater tots, chopped up cilantro, or even homemade cheese!

Eggless Easter: Easy Omelette Cups

I have to make a confession: I'm a sucker for all of those Buzzfeed 30 second cooking videos.
They're rarely vegan and almost always unhealthy but I love watching them. When Tasty posted a video for omelette cups with tater tots as a 'crust', I knew I had to make them vegan. We love scramble in this house; it's easy, provides protein, and is a good vehicle for all sorts of different flavors and sauces and sides. The possibilities are endless for mix-ins!

Since we're eating gluten free these days, we've replaced our usual Sunday bagel date with a Mother's date that includes their scramble plate with the green chiles, mozzarella and avocado on top. I made these cups using those ingredients because the combination is just so good that I couldn't resist.

These cups come together really easily and you can mix it up- make 6 with mozzarella, make another 6 with cheddar, etc etc. They're good reheated and an excellent option if you're hosting a brunch or even bringing along your own vegan dish to a potluck.


Easy Vegan Omelette Cups

Frozen tater tots (36 of them)
1 block firm silken tofu
1 individual serving RATIONS Tofu Scramble Seasoning Mix
1 tsp. corn starch
1 tbsp. plain, unsweetened vegan milk of your choice

1. Pre-heat oven to 425 degrees.
2. Microwave 36 frozen tater tots for 1 minute, just enough to make them able to be 'squished' but not so they're falling apart. 1 minute did the trick for our microwave, but you know the strength/power of your microwave so use your judgement here.
3. Push 3 tater tots into each cup of your cupcake pan. I used a spoon to squish the centers together to make a cup.
4. Bake your tater tots for 8 minutes!
5. While the tots are baking, make your omelette batter. Toss the entire container of silken tofu, 1 packet of RATIONS, corn starch, and milk into your blender. Blend until it looks and smells like an egg milkshake.
6. Take the tots out of the oven and assemble your omelette cups.
7. I put a teaspoon of green chiles in each cup and then topped each cup with some Daiya Mozzarella.
8. Evenly distribute your omelette batter across all of your cupcake cups and then carefully lift the pan and drop it on the counter. DON'T DO THIS TOO HARD OR FROM TOO HIGH, or the batter will splatter and you'll smell like sulfur :D I do this to make sure enough of the batter trickles down over the mix-ins and into the crevices the tots create.
9. Bake for 25 minutes!
10. At 25 minutes, I turned the oven off and kept the omelette cups in the oven for 5 minutes, just to make sure the middles would firm up.
12. Use a knife to cut around the edges of the cups if they stick to your pan at all.
13. Serve, eat, enjoy! OR Refrigerate and save for the rest of the week!



Eggless Easter: The Ultimate Breakfast Sandwich

We're ending our Eggless Easter recipes with a simple guide to making tofu egg patties. These patties are quick to make, and you can freeze them to turn breakfast sandwiches into an easy breakfast option!. 

We love making these and switching up the fake meats we'll use with them. We've done everything from coconut bacon to Field Roast breakfast sausages. If you're a fan of sweet and salty, you can add jelly to whatever you use as your bun. Or, if you're going for the ULTIMATE sweet and salty breakfast sandwich like we were, you can use a glazed donut as your bun!

The Ultimate Breakfast Sandwich

1 block extra firm tofu
Oil for frying
1/4 cup corn starch
2 individual serving Rations Tofu Scramble Seasoning
Glazed vegan donut from The Donuttery (or an English muffin! Whatever you want as a bun.)
Breakfast sausage, we used the Ralphs Simple Truth brand but Gardein works! Prepare according to the package.
Follow Your Heart American cheese slice


  1.  Drain the water from your package of tofu. If you want to make perfect circle patties, use a circle cookie cutter and go straight through the entire block. You can save the edges for a small scramble, or even to blend up and make a small strata
  2. Pour oil into the pan you're going to use. You don't need to put enough oil in to completely cover the patties, you can do a shallow fry. I would recommend enough oil to cover 1/2 of the thickness of the patties you'll be cutting. Set your stove to medium-high heat.
  3. Slice the tofu tube you made with the cookie cutter into 3-4 patties, depending on the thickness you want.
  4. Dredge the patties in corn starch. Make sure they are completely covered in the corn starch.
  5. Dredge the patties in your Rations Tofu Scramble Seasoning. It's okay if you don't get it completely coated, but it should be mostly covered in the seasoning.
  6. Once your oil is at medium-high, carefully put the patties into the oil. The more patties you put into the oil, the quicker the temperature of the oil will drop. I recommend doing 2 patties at a time, to keep the oil as hot as possible so you can get a nice fry on the outer shell. If your patties stick to the pan, your oil was not hot enough.
  7. Fry on one side for 2 minutes, then flip and fry on the other side for 2 minutes.
  8. Set your cooked patties on a paper towel, this will soak up some of the excess oil!
  9. Slice your donut in half, pile on a tofu egg patty, a piece of sausage, and a slice of cheese. 
  10. DEVOUR.

Eggless Easter: Deviled Potatoes

Honesty hour.

I (Andrea) have never eaten a "real" deviled egg. But if you mention those suckers to Kyle? He'll tell you how much he used to love them and how many he could eat in a sitting. The idea of an egg yolk mixed with mayonnaise never appealed to me- I didn't even eat mayo until I went vegan and was schooled on the glory that is Vegenaise! But these Devilish Potatoes that Isa posted on the Post Punk Kitchen blog caught my eye and I've wanted to make them ever since. There's pretty much no potato recipe that I'll turn away from!

Our recipe uses ingredients that you've probably already got in your kitchen, and comes together pretty quickly once you've roasted your potatoes.

There's a ton of variations you could try on these, we'll list some of ours at the end of the recipe!

Deviled Potatoes

9 small potatoes, we used baby gold potatoes (approx. 2" diameter)
1/4 cup Vegenaise
1 tsp lemon juice
1 tsp yellow mustard
1 single serve Rations Tofu Scramble Seasoning
Smoked paprika, for garnish


  1. Pre-heat oven to 400 degrees. While your oven is heating up, scrub your potatoes. Pierce your potatoes with a fork, make sure to do this a few times around the potato to let the steam out of it as it cooks. We lightly coated our potatoes with oil and salt, since we'll be eating the skin!
  2. Bake the potatoes for about 30-35 minutes. 
  3. Once your potatoes are out of the oven, let them cool completely. Cut the potatoes in half, lengthwise. Use a melon baller or spoon to scoop out the centers of the potato. Collect the inside of the potato in a bowl as you scoop it out! Set aside your potato "eggs".
  4. Take the bowl with the potato that you scooped out and make your filling. We used our small food processor for this, but you can use a fork or a potato masher if your potatoes are very tender. Mix the potato, Vegenaise, lemon juice, mustard and Rations Tofu Scramble Seasoning together until smooth.
  5. You can use a spoon to fill your potatoes, or you can use a pastry tip! Fill your potatoes and sprinkle them with paprika.
  6. Stuff in your mouth. Or feed your guests... if you have to. ;)

Pepperoncini Variation: Sub out the lemon juice for 1 whole chopped pepperoncini, you can also add a splash of the brine from the jar into your mixture.

Coconut Bacon Variation: Try it topped with coconut bacon, or even throw coconut bacon into the mixture, especially if you're using a food processor.

Eggless Easter: Vegan Strata (Egg Casserole)

I first started making this for us after my mom asked for an 'egg casserole' recipe. She works at a school, and she said the kids had egg casserole on the menu for breakfast. I had never heard of it, so I kept asking her if she was going to make a crust or buy a crust... I assumed she was making a quiche! After some Googling, I found her an egg casserole recipe but I knew that this could be easily made vegan. Kyle and I eat tofu scramble at least once a week... we'll have a whole breakfast for dinner night with scrambs, toast and potatoes. This is a nice way to use the same ingredients we always have in our house but go in a slightly different direction with it.

This strata, or egg casserole, can be made in advance and kept in the refrigerator until you're ready to bake and serve. For this version, I let cubes of leftover baguette sit out for about a day, until they were dry. Then, I cooked the sausage patties and onions, and tossed the dry bread in so it could soak up some of the oil. If you wanted to, you could pack away the cooked mix-ins and leave them in the fridge until you're ready to assemble and bake. You can also make the egg portion in the blender, put it in a ball jar and pour it over the mix-ins before baking.

This version has sausage, onions, asparagus and tomatoes but the possibilities are endless! You can use breakfast links, zucchini, red peppers. Or even try to mix up the kind of bread you use. We've tried sourdough before and even the end pieces of whole wheat bread that we don't like to use for sandwiches. 


Vegan Strata (Egg Casserole)

*For a 9" Cast Iron - can serve up to 8 slices!


For the egg mixture:
2 blocks extra firm tofu
2 single use packs of Rations Tofu Scramble Seasoning
3/4 tsp corn starch

Mix-ins (endless possibilites here, but this is what we used):
4 Meatless Sausage Patties, we used Gardein
1/4 white onion, sliced
Bread, leftover or dried, cut into cubes
5 grape tomatoes, sliced in half
6 asparagus spears, chopped in half


  1. Cut up cubes of bread- if it's old bread, you're ready to use it. If it's fresh bread, you might want to do this step in advance and let it dry out a bit. 
  2. Prepare your mix-ins! I cooked the sausage patties and onion in our cast iron skillet, then threw the bread in to soak up a little of the cooking oil. If you're cooking with vegetables that carry more water, you'll want to make sure you cook them all the way through. You don't want extra moisture later!
  3. At this point, you could package up your mix-ins and set them aside for when you're ready to assemble and bake. If you're making everything at once, just pull your pan off of the burner and allow these to cool. We baked our strata right in the cast iron pan, so we left them in there for baking. If you're using a regular pan, spray it lightly with cooking spray and then spread the mix-ins along the entire pan. You can set your oven to pre-heat to 400 degrees now! 
  4. Start your egg mixture by emptying the contents of two packages of tofu into your blender- including the tofu water! Add both packets of Tofu Scramble Seasoning and the corn starch. Blend on high until completely smooth. This will be thick but it shouldn't have any chunks! It will turn a light yellow color. If you want it to be more yellow, you can add turmeric.
  5. If you're making this for later, pour your egg mixture into a ball jar and set aside until you're ready. If you're making this now, pour right over your mix-ins and use a spoon to smooth out the top.
  6. I added the tomatoes to the top so they would get roasted and because Kyle likes the taste and texture of them. Just slightly press them into the top of your casserole. I did the same with asparagus.
  7. Bake at 400 for 1 hour. It will get cracked and will look jiggly but I promise it's baking!
  8. Allow to cool! Don't try and mess with this until it has had a good amount of time to cool. I would say at least 20 to 30 minutes. I used a spreader to run along the edges and make sure they were detached from the pan.
  9. Slice and serve! You can serve this with Hollandaise sauce, greens, hash browns... anything! 

Eggless Easter: Vegan Hollandaise

"It's like egg butter sauce!" - That's what Kyle yelled from the kitchen while he was working on this recipe, so you have to know it's going to be tasty!

Asparagus and Hollandaise is a match made in heaven.... and since we live in California, we already get to use our grill in March!

Asparagus and Hollandaise is a match made in heaven.... and since we live in California, we already get to use our grill in March!

Hollandaise is definitely something we love to order when we're out, but we've never made the "perfect" version at home before this. One of our favorite places to get Hollandaise is from Blossom in New York, where Kyle and I had a Sunday brunch date when we were visiting my favorite city together for the first time.

When Mother's had a Tofu Benedict as a special, we hurried over so we could get our Hollandaise fix. A lot of people say that Mother's goes light on the seasoning- these people have never tried their Hollandaise. What the menu doesn't say about this special is that it's a spicy version of this sauce. I took one bite and passed my plate over to Kyle- I couldn't handle the heat! Of course, that means Kyle ate two servings and loved every bite of the spicy special.

Our version starts with soaked raw macadamia nuts, but also includes butter and lemon, which are classic non-vegan Hollandaise ingredients. Our Tofu Scramble Seasoning gives this sauce an eggy richness without all of the cholesterol of the real thing.

Try the sauce on a Bacon Benedict- with English muffins, asparagus and coconut bacon. Or try a Florentine- with sauteed spinach and oven roasted tomatoes on top of an English muffin.

Vegan Hollandaise

1 cup raw macadamia nuts, soaked
1 stick Earth Balance, melted
2 tbsp lemon juice
3/4 cup water
1/4 tsp paprika
1 pack Tofu Scramble Seasoning
Turmeric for color, optional


  1. Soak macadamia nuts. We soaked hours for a few hours, but if you soaked them over night, you might need to use less water. You can try this with cashews too!
  2. Blend everything together until smooth.
  3. Put it all over everything! Asparagus, potatoes, English muffins, vegan ham, baked tofu. Whatever you can think of!

Eggless Easter: Classic Tofu Egg Salad

If you're looking for a quick and delicious sandwich that's packed with protein but also the creaminess of something more decadent, tofu egg salad is a classic choice. You're likely to have everything on hand to make this and it's really easy to throw together at the beginning of the week, making packing a lunch later completely painless.

When Phoney Baloney's operated as a sandwich shop, it was located inside of a small gym. This tofu egg salad recipe was once a special on the menu and managed to win over a group of protein-lifting-bro types who couldn't believe that they weren't eating eggs. If you're looking to fool a friend or loved one with an egg recipe, here's your ticket! Just tell them you used leftover Easter eggs and then watch the amazement when you let them know they're eating VEGAN brotein in the form of tofu!

We're big fans of the way M Cafe in Los Angeles serves their own tofu egg salad: extra mayo on toasted bread and a generous serving of avocado on top. Obviously, this is not for those people who have a fear of healthy fats, but it sure is a tasty treat for us level-headed vegans!

Perfect finger food for an Eggless Easter party: mini tofu egg salad sandwich sliders.

Perfect finger food for an Eggless Easter party: mini tofu egg salad sandwich sliders.

Classic Tofu Egg Salad

1 block extra firm tofu, preferably pressed
2 tsp relish
1/4 cup Vegenaise, the original OG vegan mayo
3 tbsp mustard
1/4 tsp dill
1/4 small red onion
2 celery stalks
1/2 tbsp lemon juice
One single use pack Rations Tofu Scramble Seasoning


  1. While your tofu is pressing, make the "dressing" by combining the relish, Vegenaise, mustard, dill, lemon juice and Rations Tofu Scramble Seasoning.
  2. Chop the celery into thin slivers. This will add crunch but won't be too bulky.
  3. Dice your onion, we like ours diced pretty small. Again, this adds crunch. Andrea is not a red onion fan so we generally keep it pretty small.
  4. Crumble the tofu by hand right into the dressing. Mix it together until it's fully covered. Kyle does all of this by hand because he likes to make messes.
  5. Once the tofu is well covered in the dressing, add the chopped celery and onion in. Get your hands messy once more and combine everything together well.
  6. Chill and then eat up whenever you're ready to go at it! The longer this sits, the longer the flavors meld together.

RECIPE: Tomato Coconut Bacon Relish

Coconut Bacon Relish on Rosemary Crostini

Coconut Bacon Relish on Rosemary Crostini

Somehow, SoCal went from a wintery freeze to a heatwave in just a matter of days. I swear, it was like 50 degrees when the week started... that's chilly for around these parts! ;) By the weekend, we were hanging out and Kyle was wearing seersucker in the sun. The good weather meant two things: GRILLING TIME and ICE CREAM TIME!

It just so happens that grilling time coincides with an amazing time to be vegan. Not only did we have the new Beyond Meat Beast Burgers to try, but also a brand new pack of the Follow Your Heart American Cheese Slices. Alright, so maybe the pack of slices wasn't brand new and a mouse named Andrea had already eaten a few pieces cold BUT... I mean, how far has vegan cheese come in just a few short years?! 

You could try both of these new items and throw coconut bacon on top and call it a day, but if you really want to up your burger game, try our Tomato Coconut Bacon Relish recipe. You get the smoke from the coconut bacon and the seared red pepper, and a really nice acid kick from the tomatoes. Kyle says this is an "umami bomb", but I refuse to use the word umami. (Ok that was me, Kyle, typing that sentence. I just like to give Andrea a little grief here and there. Back to my soon-to-be-wife's blog post!)

We loved this relish- we ate it on crackers and have been coming up with new ideas for it ever since we had it on these burgers. Try it on a BRAT sandwich... that's just some mayo, this coconut bacon relish, and some arugula for an amazing simple sandwich. Or, mix it into some mayo for an awesome aioli! 

Is it vegan or is it meat? BEAST BURGER!

Is it vegan or is it meat? BEAST BURGER!

Tomato Coconut Bacon Relish

1/4 cup white onion, chopped
1/4 small red bell pepper, chopped
1 cup cherry tomatoes, chopped
1/4 cup  coconut bacon
1 tbsp oil (we use canola)
1/2 tsp tamari
1 tsp apple cider vinegar
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic


  1. Add the oil to your pan and turn your stove top burner to high. You want a really hot pan to start off with!
  2. Add the onion and red pepper to the pan. Add the salt. Because you're working with high heat, you want to baby sit your pan and stir often. Everything should cook down but not burn or get too browned. This step should take 1 minute.
  3. Add the tomatoes. Let this cook down for another 2-3 minutes, until they have a little bit of a sear on them and are beginning to blister.
  4. Add the rest of the ingredients: apple cider vinegar, tamari, black pepper and garlic. Reduce heat to medium and let cook for another 2 minutes. 
  5. Add the coconut bacon and stir to make sure everything is coated in the reduced relish you've created.
  6. Cook for another 2-3 minutes until you reach a jam-like consistency.
  7. Remove from burner and allow to cool. I usually put something like EAT IT as the last step, but this is much better when it's cooled down and you get all of the different flavor notes married, from the smoke to the acid to the unexpected sweetness. 

As for the ICE CREAM TIME portion of this blog post, I bring you..drumroll please....the new So Delicious Cashew Milk ice cream. It is so creamy and rich and delicious. We found this along with a bunch of other flavors at Sprouts- can't wait to go back for the Dark Chocolate Truffle! 

Vegan Bacon Chocolate Covered Pretzels

I don't even want to call this a recipe. Here's an IDEA that we had and it tastes delicious and takes no time! You can easily make a batch with coconut bacon, or sprinkles, or Oreo crumbles, get as creative as you want. They're an easy treat for a Valentine's Day party or even to give to the bacon lover in your family- they'll NEVER know it's vegan!


Coconut Bacon Chocolate Covered Pretzels

Large pretzel rods (we bought ours at Target!)

1 1/2 cups of vegan chocolate chips

1/2 cup coconut bacon, food processed into crumbs

Sprinkles, Oreo crumbs, potato chip crumbs?! (Whatever else you'd like to use!)


  1. Melt your chocolate. Some people like to do this in the microwave. If you're going that route, use a microwave safe bowl and microwave your chips for 30 seconds. Take the chips out, stir, and microwave in 30 second intervals until the chips are melted. If you microwave chocolate for too long, it will seize up and become a ROCK of chocolate which is delicious but not what we're going for today! If you are going to melt the chocolate on a stove top, put some water in a sauce pot, and put a heat-safe bowl on top of the sauce pot. Put your chocolate into the heat safe bowl and let it melt in there, stirring occasionally. I almost always skip the heat safe bowl and put the chips right into a pot, keep the temperature low, and stir until I get a smooth consistency. Just keep your heat low! This was a very long paragraph for melting chocolate!
  2. While the chocolate is melting, food process your coconut bacon until it's the size of sprinkles. This is also a really good recipe to use up the little pieces left at the bottom of a coconut bacon bag! Don't let any go to waste!
  3. Use a butter knife or a spoonula to spread chocolate on the pretzel rod, leaving a few inches on the bottom uncovered so you can hold your pretzel and not get too messy while eating. 
  4. Sprinkle coconut bacon on to the wet chocolate. As much or as little as you'd like.
  5. You can put the rods down onto a silicone mat or wax paper to dry. I took a ball jar and covered it with aluminum foil, then poked a hole in it and put the uncovered part of the pretzel into the jar so it could dry vertically. It's not really necessary to do it that way though.
  6. Let them set! If you're in a hurry, stick them in the fridge or freezer and the chocolate will dry up a lot faster.
  7. Put them in a jar, in a treat bag, wrap them with a bow, or just eat them. Whatever!

Vegan Cheddar Bacon Ranch Pull Apart Bread

You'll definitely be the most popular person at your game day party when you bring this with you! Or... you can eat it for lunch because you need to take a picture of the recipe. The things we do for you! ;P


This pull apart bread is SUPER easy to make. It requires no technique- other than cutting bread. Use a serrated knife and you've done the hardest part of the recipe!

Vegan Cheddar Coconut Bacon Ranch Pull Apart Bread

1 loaf round bread (we used Italian, sour dough would work too!)

1 stick Earth Balance butter

5 slices Daiya cheddar

1/8 cup Daiya cheddar shreds

1/2 cup Phoney Baloney's coconut bacon

Vegan Ranch Dressing

Green onions for garnish

  1. Pre-heat oven to 400 degrees. 
  2. Cut the loaf of bread width-wise and length-wise but don't cut all the way through to the bottom. You want about 1 inch squares. 
  3. Cut thin pats of the Earth Balance butter and stuff it into all of the crevices. Leave a tiny bit of butter to rub onto the top of the bread. You don't want to stuff it too far down so that the squares break apart, and you want to leave room for the cheese.
  4. Cut Daiya slice circles in half and stuff them into the crevices. We had to break some of the slices into smaller pieces to get the entire thing full of cheese. 
  5. Use that little bit of Earth Balance left to put onto the top of the bread squares, then sprinkle Daiya cheddar on top. I guess this is optional but we like how the shreds get crispy.
  6. Bake for 20-25 minutes. If you find that the cheese isn't get melty enough, you can turn your broiler on. The high heat will get everything melted in about a minute so keep a close eye on it!
  7. Once it's done baking, throw coconut bacon into the crevices.
  8. Drizzle vegan ranch, more bacon, and green onions on top.
  9. Fight for who gets the middle piece and ENJOY! :) 

Vegan Cheddar Bacon Cheese Ball

Anything you can eat, I can eat vegan. Bacon cheese balls are NO exception.


This cheese ball is perfect for a fancy schmancy wine & cheese night, or if you're a bearded man [read:Kyle], paired with a hearty porter or stout. 

My only tips for a tasty cheese ball are:

  • Taste as you go! Adjust your spices accordingly.
  • Lemon adds to the tangy-cheesy flavor, but be careful not to add too much!
  • If you're finding your cheese ball to be too crumbly, add a bit of olive oil to smooth it all out

Vegan Coconut Bacon Cheese Ball

1 cup raw or roasted cashews (I prefer roasted)

1/2 cup slivered almonds

1/3 block of tofu (I used extra firm, just don't use silken)

1/3 cup nutritional yeast

2 tsp lemon juice

1/2 tsp liquid smoke (remember, you're adding smokey bacon to it, so don't over do it!)

4 tsp paprika

3 tsp yellow mustard

2 tsp garlic powder

2 tbps onion powder

Coconut Bacon (around 1/3 of a cup)

  1. Add the nuts to a food processor and let it run on high until the nuts look like bread crumbs.
  2. Add the tofu, lemon juice, liquid smoke, and yellow mustard to the nut mixture.
  3. Add nutritional yeast, paprika, garlic, and onion. Let the food processor run until everything comes together in a dough.
  4. If your dough is too dry, add some olive oil.
  5. Pour coconut bacon into a bowl.
  6. Take the mixture out of the food processor and form into a ball. Roll the ball around in the bacon until the bacon is wedged into the surface.
  7. Cover the cheese ball, and place it in the fridge. This will let all the flavors settle and come together. It will firm up and become sliceable after a few hours. If you want a softer cheese, leave it in the fridge for less time.
  8. Eat with crackers or bread or with a spoon or a fork. Whatever floats your boat. 

Give Thanks for Vegan Bacon Gravy

We've been making this recipe at home for awhile and we thought it was time to share our secret with everyone else.


The best gravies (in our humble opinion) start with a roux, and that's the technique that we're using here. A roux is a French technique using butter and flour as the base for a thick sauce.  Here's our take on a classic, Phoney Baloney's style!

Vegan Coconut Bacon Gravy

1/4 cup (4 tablespoons) Earth Balance butter

1/4 medium sized onion, finely diced (about 1/2 a cup)

1 tsp. chopped garlic

1/4 cup flour

1/2 cup coconut bacon

2 cups vegetable broth

salt, pepper & paprika to taste 

  1. Put a half of a cup of bacon into a food processor. Grind the bacon until it is semi-fine. If you don't have a food processor, you can use a blender or even just the crumbs at the bottom of your bacon bag.
  2. Melt butter over medium high heat.
  3. Once it's melted, added onions and garlic and reduce the heat to medium. Lightly season with salt and pepper.
  4. Cook until the onions are translucent.
  5. Add the flour and quickly whisk everything together until combined. Within a minute, the roux will start to tighten into a thick "sludge." Lower the heat to medium low and allow to cook for a few more minutes. The flour will begin to toast and change color from a white-ish yellow to a medium tan. The color of your roux will more or less determine the color of your gravy- the darker the roux, the darker the gravy! For a classic Thanksgiving gravy, you want your roux to be a medium brown/tan color.
  6. Add vegetable broth and whisk. Whisk. Whisk! This will break up the roux into the stock and give you a smoother gravy.
  7. Add salt, pepper, and paprika to taste.
  8. Turn heat back up to medium to begin thickening the gravy. Continue whisking.
  9. Add coconut bacon and stir until it's evenly distributed. The gravy will change color to a slightly darker brown.
  10. Whisk until the gravy reaches your desired thickness & then serve!

Melted Earth Balance with onions and garlic


Phoney Baloney's Coconut Bacon ground in food processor


Finished bacon gravy on mashed potatoes! Andrea loves canned green beans, Kyle would never make them otherwise. ;P