The Ultimate Portable Breakfast? Vegan Pupusas
Handheld Vegan Omelette:
If you're not sure what vegan pupusas are; they're a little stuffed flatbreads from Guatemala/El Salvador. Made from masa harina (corn treated with lime and then dried, and milled into flour), and have that lovely taste that's so distinctive to tortilla chips. They're traditionally stuffed with pork, cheese and/or beans, but I took it down the breakfast lane and filled them with bacon and eggs (vegan bacon and tofu scramble).
I'll be honest, they were more work than I anticipated (which wasn't ideal as I'd wanted an easier recipe to ease back into filming after my break!), but I reckon you'll be fine if you take the advice of adding more water; the largest chuck of time came from trying to hydrate the dough enough.
Once you have the dough, pupusas can be filled with all sorts of things, and make a great idea for batch cooking. I'm actually going to pull a couple out of the freezer in a minute!
Check the pinned comment for tips and recipe notes
In this video, you'll learn:
✅ What is masa harina?
✅ How to make tofu scramble
✅ What is black salt (kala namak)
✅ How to get an eggy flavour in vegan food
✅ How to make pupusa dough with masa harina
✅ How to stuff pupusas
✅ How to cook vegan pupusas
✅ How to make a quick and delicious tomato chipotle dip
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
Tofu Scramble Ingredients:
1 tbl Sunflower Oil
175g Vegan Bacon Pieces
2 Banana Shallots
450g Extra Firm Tofu
1 tbl Sunflower Oil
2 Banana Shallots
Handful of Kale and Chard
¼ tsp Black Pepper
¼ tsp Onion Granules
¼ tsp Garlic Granules
¼ tsp Turmeric
½ tsp Black Salt
3 tbl Plant Milk
Vegan Pupusas Dough Ingredients:
560g (4 cups) Masa Harina
2 tsp Salt
2 tbl Sunflower Oil
650ml (2¾ cups) Cold Water - Needs much more!
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My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
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Timestamps:
00:00 - We're making vegan pupusas!
01:41 - What is masa harina?
02:25 - Making the tofu scramble
08:30 - Making the vegan pupusa dough
10:40 - Shaping and filling the vegan pupusas
12:53 - How to fry vegan pupusas
15:14 - Eat!
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Italian Seasoned Potato Veggie Casserole with Avocado Summer Strawberry Salad
Hi, welcome to Vegetarianism: The Noble Way of Living, here on Supreme Master Television. Today, I'll be making a potato, broccoli, and mushroom casserole. For this dish, we'll be using about 3 or 4 potatoes; it depends on how much you want to use. About 3/4 of a cup of olive oil, a couple cloves of garlic, and I'm using some ginger as well. Some Italian seasoning, a couple cups of mushrooms; I'm using Portobello mushrooms, sliced. And also, 1 or 2 of cups of broccoli
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Farinata (Italian Fermented Chickpea Pancake)
This week I made farinata, a popular dish all along the northern Mediterranean where it also goes by the names socca and faina. I fermented the batter for 24 hours and jazzed it up with feta, olives, cherry tomatoes and herbs.
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