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About the Author
Cherrie Jacobsen is an insane 26 year old vegan known for writing poetry, short stories, ramblings, and veggie articles here and there. She working on her first *evil* vegan cookbook. The “evil” implied here, is that the vegan recipes are so delicious, even a sworn meat-lover can enjoy them! More can be seen on her web site.
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Ill | Dawn Whittaker


The Joy of Evil Vegan Cooking
Cherrie Jacobsen
I first went vegetarian about four years ago, a little after the New Year. My reasoning? I had quit smoking about a year before that, and after a steady diet of all meat pizzas and and creamy dips, my weight doubled from a size seven to a size fourteen. I was devastated. Granted, my tiny size before was due to being sickly, and my faithful diet to the two major food groups: cigarettes and coffee. But this matters not, my friends. I decided vegetarian was the way to go.
I was miserable at first, not knowing what to eat. This was before I was blessed with the internet, and I knew no vegetarians. I lived off of veggie burgers and cheese pizza. I put on another size. The more I learned to cook, how meat was processed, and animal rights issues, the less I wanted to go back to consuming meat. I knew veganism would be the next step to take, only I couldn’t possibly give up cheese. I continued to put it off, and continued to gain weight.
Then, I read the book that changed my life. I knew it would, and that’s why I decided to read it from cover to cover. The title — Mad Cowboy, by Howard Lyman. He was a cattle rancher, fourth generation, I believe. He is the man who was on Oprah Winfrey; after explaining the risks of Mad Cow Disease, she spoke those fateful words about never eating a hamburger again. As a result, she was sued by the Texas Cattle Ranchers. His book was enlightening, and as I learned more about the health risks of dairy consumption, and the animal rights issues that are associated with it, I became more and more convinced that veganism was the way to go for me. By the time I put down the book, I was vegan.
Veganism is definately less convenient than vegetarianism, but I must admit I love being vegan more than I liked vegetarianism! I’ve lost 45 pounds so far just eating a healthier diet, and giving up the cheese was probably the best thing for that!
Recently I began working on recreating recipes for people who want to be vegan, but want food that doesn’t “taste” healthy. I can certainly understand it, often “eggs benedict” sounds more appealing than quinoa with kale, or something of that nature. As a joke, I started calling myself the Evil Vegan Cook, since my recipes taste quite evil. Somehow the name stuck, and I’ve even had requests for an Evil Vegan Cookbook, which I assure you, it’s on the way. Beware.
Sausage Egg McMuffins
Here is my recipe – vegan and meat-eater approved. Enjoy.
Makes one serving.
1 english muffin
1 slice of tofu, whatever size you prefer
(I slice them a bit thin, but it does come out to about the size of one egg folded over just like McDonalds)
1 vegan sausage patty
1/2 slice of vegan american or cheddar cheese
tumeric
paprika
dried parsley (I’m sure fresh would be great, too)
braggs liquid aminos or tamari
oil for frying (I use the spray stuff)
garlic salt
Vegenaise
Spray a frying pan with oil, and add the slice of tofu. When it begins to cook, sprinkle tumeric over the top, some paprika and some parsley. Spray it with a bit of braggs, and then sprinkle garlic salt over that. I only do this on one side, because when you turn the piece of tofu over, it will collect on both sides.
While the tofu is cooking, toast the english muffin. When the tofu starts to brown just lightly, add the sausage to the pan.
When the sausage is browned on both sides, place the piece of tofu on top of the sausage, and place the half slice of cheese on top of the tofu. Cover it with a lid so the cheese will melt.
Meanwhile, put a thin layer of vegenaise on each slice of english muffin. When the cheese is melted, put the whole thing on the muffin, and there you go!!!
I usually make at least two at a time, and wrap the second one in foil for breakfast the next day. they taste even better after sitting for a day while the spices get into the tofu.
Variations: Use vegan Canadian bacon for a Ham Cheese McMuffin.
I prefer to use Lightlife brand Gimme Lean Sausage Style. Just slice the sausage to the size you want. It tastes much more evil than the regular “sausage“ patties on the market!