Here Are 7 Vegan Breakfast Ideas to Try This Week


by Sarah Von Alt|January 26, 2018Breakfast is arguably the most important meal of the day—fueling you for the work (and fun) ahead. And if you’re newer to plant-based eating, or just in a bit of a rut, you might need a little vegan breakfast inspiration. That’s where we come in:Pesto Bagel1 cup walnuts2–3 handfuls chopped kale (or basil)1–2 cloves garlic1/4 tsp. saltAbout 1/4 cup olive oilTomatoesSpinachAvocadoDirections:Add walnuts, kale, garlic, and salt to a food processor. While processor is on, slowly add olive oil until pesto holds together or until it reaches your desired consistency. Spread pesto onto a toasted bagel and top with tomatoes, spinach, and avocado.Smoothie Bowl2 acai packs1/2 cup dairy-free milk or vegan liquid of choice (coconut water, fruit juice, water)1 bananaAny other fruits you want—frozen is best for a bowlToppings (seeds, nuts, fresh fruits)Directions:In a blender, blend acai, dairy-free milk, banana, and optional fruit. Pour smoothie into a bowl and top with your favorite toppings. We used strawberries, pumpkin seeds, chia seeds, and coconut shreds.Tofu Scramble1/2 red onion, minced2–3 cloves garlic, minced1/4 tsp. salt1 package extra-firm tofu2 tbsp. nutritional yeast1/2 tsp. turmeric1/2 tsp. paprika1/4 cup dairy-free milk2 handfuls shredded kaleDirections:Sauté onion, garlic, and salt in a bit of oil. Once onions are translucent, crumble in tofu and add nutritional yeast, spices, and milk. Once liquid has thickened a bit, add kale and cook until kale is wilted.Breakfast Burrito1 large flour tortillaLeftover tofu scramble10 tater totsSalsaAvocadoDirections:Add all ingredients to your tortilla and enjoy!Overnight Oats1 cup oats1/2 cup coconut water1/2 cup dairy-free milk1 tbsp. chia seeds1 tsp. vanilla extract1 tbsp. maple syrupPinch of salt1 very ripe banana, mashedDirections:Blend all ingredients except oats. Mix oats into blended ingredients and refrigerate overnight. In the morning top with walnuts and a drizzle of maple syrup.Banana Pancakes(adapted from Isa Chandra’s recipe for Puffy Pillow Pancakes)1 1/2 cups all-purpose flour3 1/2 tsp. baking powder2 tbsp. sugar1 tsp. salt1 cup almond milk2 tsp. apple cider vinegar1 ripe banana, mashed1 tbsp. ground flaxseed1/2 cup water3 tbsp. canola oil1/2 tsp. pure vanilla extractDirections:Whisk together milk and apple cider vinegar and let sit for 5 minutes. Mix mashed banana and ground flaxseed in a separate bowl and let sit for 5 minutes. In a large bowl sift together flour, baking powder, sugar, and salt.In a small bowl mix water, oil, and vanilla.Make a well in the dry ingredients and then pour in wet ingredients and milk mixture. Once combined, mix in banana mixture. Pour 1/4 cup scoops of batter into a hot skillet. Cook pancakes on both sides until golden brown.Vegan Quiche2 tbsp. oil2–3 cloves garlic1 shallot bulb, roughly chopped2 crumbled Field Roast sausages4 handfuls spinach1/2 cup cashews1 package firm tofu1/2 cup nutritional yeast1/2 tsp. black salt1/2 tsp. turmeric1/2 cup vegan cheese shredsPepper to tasteDirections:Sauté shallots and garlic in oil until fragrant. Add sausages and spinach and cook until spinach is wilted.In a blender, pulse cashews until no large chunks remain. Then add tofu, nutritional yeast, salt, turmeric, cheese, and pepper and blend until smooth. Pour into a large bowl and combine with spinach mixture. Pour into a premade vegan pie crust and bake at 350 for 40 minutes.—Want more? Click here for seven easy vegan lunches you should try this week.

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