My breakfast of choice, when we are out (this makes no sense, I know), is creamed chipped beef. My mom use to make it and it’s a kind of comfort food. Yes, it has beef, flour, butter and so on. Don’t judge. What I really enjoy finding on a menu is a good ol’ vegan scramble and hash. There. The duality that is me.
When a food photographer told me about the Neat folks I was excited to hear more about this locally made meat alternative. (I love local food producers…and creamed chip beef. By the way, get the best dish of it here.)
When I received the 3 Neat flavors my wheels started turning. I was unsure what to expect with my bag of Neat. Was it going to be wet or dry and when prepared would it hold it’s shape? Would it be terribly flavorless or full of artificial flavors? I had tried a dry/shelf-stable meat alternative and did not enjoy it’s taste or texture, I was skeptical about the new Neat.
Each bag is full of pecan and chickpea flour based crumbles. Neat currently offers Original, Italian and Mexican flavor packets. Packets can order by mail or picked up at Kimberton Whole Foods, Lemon Street Market, Shillington Farmers Market or Lancaster Central Market. You can add eggs or an egg substitute and water to bind the mixture. The mix will hold its shape, even when pan fried. Yes, true story. I was happy it remained firm and pieces didn’t fall off as it cooked.
I made my original mix into a sausage substitute and sautéed with my favorite tofu scramble and hash recipe. Feel free to made adjustments using what you have on hand in your own pantry!
- For the hash
- 2 tablespoons extra virgin olive oil
- 1 potato (8-10 ounces), unpeeled and cut into ½" cubes
- 1 sweet potato (8-10 ounces), unpeeled and cut into ½" cubes
- 1 cup chopped onions
- 1 clove garlic, diced
- ⅓ cup bell pepper or roasted red pepper, chopped
- ½ teaspoon dried oregano
- salt and freshly ground pepper to taste
- For the Neat sausage
- 1 package Original Neat
- 1 teaspoon paprika
- ½ teaspoon dried sage
- 1 teaspoon garlic
- ⅓ teaspoon dried fennel, broken in a spice mill or mortar & pestle
- ½ teaspoon salt
- ¼ teaspoon freshly cracked pepper
- ⅛ teaspoon crushed red pepper flakes
- ¼ cup water
- 1 tablespoons extra virgin olive oil
- (flax egg = 2 eggs)
- 6 tablespoons water
- 2 tablespoons ground flax
- For the tofu scramble
- 2 teaspoons extra virgin olive oil
- 1 handful kale, chopped
- ⅓ cup chopped onion
- 16 ounces firm, organic tofu
- 1 clove garlic, chopped
- 1 teaspoon turmeric
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 teaspoon apple cider vinegar
- freshly cracked pepper
- Prepare the hash
- In a large skillet, over medium heat add the olive oil, potato and sweet potato to the skillet. Stir every 4 minutes.
- After 10 minutes add the onion, garlic and bell pepper. Cook, stirring every 3 minutes or so until the potatoes become golden and the onions and pepper soften. Add more olive oil to preventing sticking, if needed.
- Remove hash from the skillet, set aside.
- Prepare the Neat sausage
- Stir the 6 tablespoons and flax. Set aside.
- Combine the Neat, spices and ¼ cup water.
- Stir in the flax mixture. Form into patties.
- In a skillet over medium heat add the olive oil and patties. Cook for 3 minutes on each side. Remove from skillet.
- Prepare the tofu scramble
- In skillet over medium heat sauté the kale, onions and garlic in olive oil until tender.
- Add the tofu and remaining ingredients, breaking into crumbles as it cooks for 8 minutes.
- Stir in the potato hash and Neat sausage to heat and serve.
- Top with chopped tomatoes, avocado, sriracha, or feta cheese.
Leave a Reply