I used to be a huge Food Network fan, and it was on all the time in my house.
Well, I had a lot of time I got to spend at home at that time (I was a full-time graduate student), and I would watch shows one after another nonstop.
Now I have a full-time job, and I have also narrowed my favorites down to a few.
One of the shows I still enjoy watching is “Pioneer Woman.”
Some people may be surprised because she rarely cooks vegan food.
Well her cooking is actually far from it (Her husband is a cattle rancher, so what do you expect?!).
But I always get some interesting food “ideas” from her show.
Apparently I don’t follow her recipes, I do borrow her ideas and create dishes, with plant-based ingredients.
This dish is one of those.
She is not the creator of Starata, but she is the one who got me inspired to make one, so she gets the credit.
My vegan version turned out wonderful!!
I did make mine the night before and let it rest in the fridge overnight before baking it this morning, just like she did with hers.
I served my breakfast starata with chili pesto mayo.
This turned out to be a perfect weekend breakfast dish!
”Egg” mixture: tofu(2/3 package extra firm, microwaved), chickpea flour, soy milk, cumin, nutritional yeast, sugar, paprika, garlic powder, onion powder, salt, pepper. *Cooked in the oven 15 350F for 30 min.