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!
- 2 packages of Pillsbury crescent rolls
- 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.
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!