Monday Morning Breakfast I

October is here, which means, among welcoming the cooler weather with open arms, that the blog-osphere just got a bit bigger - Vegan MoFo has officially started! Check out the Vegan Month of Food website if you'd like to learn more about this blogging extravaganza.

It's Monday, the first day of the week (take that, Sunday!), the first day of October, and the first day of mofo. What better way to commemorate all of these "firsts" than with the first meal of the day, breakfast! The credit for such an amazing first meal is due entirely to my boyfriend, Matt. He loves breakfast foods, and he isn't shy about it either.

All happiness depends on a leisurely breakfast - John Gunther

Behold! The quintessential American vegan breakfast: tofu scramble, roasted potatoes, toast, and...carrot bacon! There are a handful of vegan "bacon" recipes out there - utilizing tofu, tempeh, and eggplant - but I haven't seen one that used carrots. Matt sliced the carrots thinly and marinated them in tamari, maple syrup, and liquid smoke. Then he steamed and sauteed them until they were soft and the marinade had caramelized, making it nice and crispy.


  1. Great job Matt! That looks super yummy.

  2. Dang that plate looks good. Happy MoFo!

  3. Carrot "bacon" is a new one for me. I've tried many different types and enjoy tofu bacon most but I'll have to give carrots a try one day. It looks like an awesome breakfast!

  4. Carott bacon sounds interesting, I bet the smoky and salty goes great with the sweetness in the carrot.

  5. It's definitely different than say, tofu bacon. This was our first time trying it, and with a bit of tweaking, I think it could be really great. I reccommend slicing the carrot as thin as you can, and using more soy sauce or salt than maple syrup, considering the carrots are naturally a bit sweet.