Vegan Breakfast Pockets

Hey folks, thanks for all the great recent feedback. I am sadly working a ton these next 3 weeks. I will try to  post a couple recipes in the next couple days to make up for some past ones I have yet to publish, but sadly I will be eating a lot of leftovers in the next month. I promise to be back once I have some more time off work to cook!

Today I have a recipe using the newly found “accidentally” vegan crescent rolls, I made this super easy and tasty breakfast pockets for the week with them!

Ingredients:

  • 2 packages of Pillsbury crescent rolls IMG_5333
  • 1 bag frozen broccoli
  • 1 package vegan seitan bacon
  • 1 package extra firm tofu
  • 1/2 tsp black sea salt
  • 1 tsp tumeric
  • daiya cheddar

This was SUPER simple. First boil the broccoli until cooked. Meanwhile slice the fake bacon in to small strips. And in a medium bowl crush the tofu with the black sea salt and turmeric.

Once the broccoli is cooked, add to a skillet with the tofu and fake bacon and cook with some olive oil on medium high for a couple minutes. IMG_5336

Spread out the crescent rolls and scoop some of the mixture in to the rolls, top with cheese, and roll up in to pockets. Cook at 350 for 12-14 minutes, until the edges are browning.

Super tasty and easy breakfast meal for the week!

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