7 Yummy Vegan Breakfast Recipes

Published by plantsarepower on

What’s the first thing that comes to your mind when someone says ‘Vegan Breakfast’? Boring Smoothies, oatmeal, or energy bars. Or maybe something elaborate that’ll glue you to your kitchen? Breakfast for most of us is something hearty and fulfilling that’ll kickstart our engine. The satisfaction of a content stomach is something we’re gunning for. To make vegan breakfasts exciting, here are our top 7 Yummy and Vegan Breakfast Recipes packed with essential nutrients and are super easy to make:

Chickpea Onion Chilla with Tropical Paradise Vegan Smoothie

Ingredients for the Chilla: 

  • Chickpea flour 3 large tbsp  
  • Black Salt ½ tsp 
  • Ground Black Pepper as per taste
  • Water 8 tbsp
  • Small Chopped Onion 1
  • Assorted Herbs
  • Oil 2 tsp

Ingredients for the Smoothie:

  • Coconut Milk 1 cup
  • Frozen Pineapple Chunks 1/2 cup
  • Frozen Mango Chunks 1/2 cup
  • Banana 1
  • Lemon Juice 1/2 lemon
  • Fresh Ginger 1 tbsp chopped 

Directions for Chilla:

Step 1: Whisk chickpea flour with salt and pepper. Add water and whisk until you have a creamy omelette batter. 

Step 2: Pan-fry onions in some oil until light golden brown and then add the onions to the omelette batter. Mix everything. 

Step 3: Heat some oil in a pan. Scoop all the batter onto the pan and spread it out with a spoon, so you have a nice round omelette. 

Step 4: Cook for a few minutes (don’t cover the pan with a lid!). Flip the omelette over (use a thin spatula) and cook for a couple more minutes. Remove the heat. 

Let it cool a little bit, cut it and serve it on bread or as a side with your morning porridge or some other dish.

Directions for Smoothie:

Puree all ingredients in a blender until smooth. That’s it ????

Tofu Breakfast Sandwich with Vegan Strawberry Oatmeal Smoothie

Ingredients for the tofu:

  • Extra-firm tofu 350gms
  • Yeast ½ tbs
  • Olive oil ½ tbs
  • Soy sauce ½  tbs 
  • Water ½ tbs
  • Hot sauce ¼ tbs(optional)
  • Garlic powder ¼ tbs

For the vegan breakfast sandwich:

  • English muffins 1
  • Avocado, mashed ¼ 
  • Large tomato, sliced ½ 

For the smoothie

  • Almond Milk 1 cup 
  • Rolled Oats 1/2 cup 
  • Frozen Strawberries 14 
  • Banana, broken into chunks 1
  • Agave nectar (optional) 1&1/2 teaspoons 
  • Vanilla extract (optional) 1/2 teaspoon 

Instructions for the Sandwich

Step 1: Marinate tofu slices in a mix of nutritional yeast, olive oil, soy sauce, water, hot sauce, and garlic powder for a minimum of 30 minutes.

Step 2: Heat a large skillet or frying pan over medium-high heat. When hot, add the tofu slices and any remaining marinade. Cook for about 5 minutes on each side until golden brown.

Step 3: To prepare the vegan breakfast sandwich: take 1/4 of the mashed avocado and spread it on the bottom layer of an English muffin. Top the avocado with a slice of tofu, add 1 – 2 tomato slices. Add the English muffin top. Enjoy ????

Instructions for the Smoothie

Puree all ingredients in a blender until smooth. Seriously it’s that simple!

Vegan Tacos with Coffee Cashew Vegan Smoothie

Ingredients for tacos:

  • Cauliflower 1
  • Sweet Potato 1
  • Onion 1
  • Virgin coconut oil 2 tbs
  • Chickpeas 500gms
  • BBQ Sauce ½ cup
  • Corn tortillas 12
  • Coleslaw 1 cup
  • Fresh Coriander ½ cup
  • Avocado Slices
  • Tomatoes

For the smoothie

  • Cashews soaked six hours or overnight ¼  cup
  • Banana, peeled and chopped ½ 
  • Cacao nibs 1 tbs 
  • Ice 1/2 cup 
  • Cold coffee ¼  cup
  • Unsweetened almond milk 1 cup 
  • Coconut sugar (optional) ½  tbs 

Instructions for the Taco

Step 1: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Spread the cauliflower, sweet potato, and onion on the prepared baking sheet and drizzle with the oil and toss to coat. Roast for 10 to 15 minutes. 

Step 2: Remove the pan from the oven and add the chickpeas. Drizzle the BBQ sauce over everything, toss to coat and bake for 5 to 8 minutes, or until the veggies are tender. 

Step 3: To serve, spoon the BBQ filling into the tortillas and top each with a spoonful of the coleslaw, coriander, avocado slices, scallions, tomatoes, and any additional BBQ sauce you’d like. 

Instructions for the Smoothie

Everything goes in a blender. Blrrrrrrrrr. And that’s it!

Chickpeas on toast with Banana Spinach  Smoothie

Ingredients for Toast:

  • Olive oil 2 tbs
  • Small onions 3
  • Garlic cloves 2
  • Smoked paprika ¼ tsp
  • Sweet paprika ½ tsp
  • Cinnamon (or cumin) ½ tsp 
  • Salt ½ tsp 
  • Sugar ½-1 tsp
  • Black pepper
  • Large tomatoes 2
  • Cooked chickpeas 2 cups
  • Crusty bread 4-6 slices 
  • Fresh parsley and/or dill, to garnish (optional)
  • Few pitted olives, to garnish (optional)

For the smoothie

  • Ripe banana ½ 
  • Milk 1 cup 
  • Fresh baby spinach 2 cups 

Instructions for the Toast

Step 1: Heat olive oil on a medium pan. Add onions and fry gently, stirring frequently, until almost translucent. Add garlic and fry until onions are completely translucent and garlic is softened.

Step 2: Add all the spices to the pan. Mix them into the onion and garlic mixture and fry off gently for 1-2 minutes stirring the whole time.

Step 3: Squash tinned tomatoes or chop them roughly before adding to the pan with a couple of tablespoons of water. Simmer on low-medium heat until the sauce has thickened.

Step 4: Mix in cooked chickpeas and let them warm through in the sauce. Season with salt, sugar and black pepper. Serve on toasted bread with a sprinkle of fresh herbs and a few black olives.

Instructions for the Smoothie

Everything in a Blender. Blrrrrrrrrr. And that’s it!

Vegan Idli with Vegetable Sambar and Soy Milk Coffee 

Ingredients for Idli:

  • Idli Rice 4 cups
  • Urad dal 1 cup 
  • Fenugreek seeds 1 tbs
  • Salt 

Ingredients for Sambar

  • Red lentils 1 cup
  • Water 3 ½ cup
  • Oil 2 tbs
  • Black mustard seeds 1bs
  • Onion, chopped 1
  • Garlic cloves, minced 4
  • Green chilies 2
  • Ginger grated 1tsp
  • Tomatoes, drained 1
  • Sambar powder 1 ½ tbs
  • Ground coriander ½  tsp 
  • Red chilli powder ½ tsp
  • Cumin ground ½ tsp
  • Salt 1 tsp 
  • Carrots, chopped 1 cup
  • Cauliflower, chopped 1 cup
  • Green beans, cut into 1-inch pieces 1 cup
  • Eggplant, chopped 1 cup
  • Lime juice

For the Coffee

  • Soy milk , or Almond milk 2 cups 
  • Sugar 2 tsp
  • Instant Coffee Powder 2 tsp

Instructions for the Idli

Step 1: Grind soaked urad dal and rice to make the idli batter. Keep it aside to ferment overnight. Once the batter has fermented well, give it a gentle mix. 

Step 2: Add water to the idli pot or pressure cooker or steamer and let it come to a boil. Grease the idli plates well and pour a ladle full of batter into the plates. Place the batter in the idli pot and steam it for 8 to 10 minutes. 

Step 3: The idlis would have puffed up when cooked. Let it sit for a couple of minutes and then remove it from the idli plate and serve hot with chutney and sambar.

Instructions for Sambar

Step 1: Combine lentils and water in a pot and bring to a boil. Reduce the heat to medium, cover, and simmer until soft, 30 minutes. Set aside, do not drain.

Step 2: Heat the oil in a skillet over medium heat. Add the mustard seeds. When they begin to pop, add the onion, garlic, chilles, and ginger and cook until softened – about 5 minutes.

Step 3: Stir in the tomatoes, then add the sambar powder, coriander, cayenne, cumin, and salt. Add the carrots, cauliflower, green beans, and eggplant. Cover and cook for 5 minutes to soften.

Step 4: Add the vegetable mixture to the reserved lentils, cover, and simmer until the vegetables are soft – about 20 minutes. If the mixture becomes too thick, add more water.

Step 5: Stir in the lime juice and cilantro and cook 5 minutes longer. Taste and adjust the seasonings. Enjoy! 

Instructions for Coffee

Step 1: In a saucepan, on a medium flame, heat soy milk or almond milk with sugar till the milk is hot and the sugar dissolves.

Step 2: Switch off the heat and add instant coffee powder

Step 3: Stir well to combine till all the coffee powder dissolves and makes an emulsion.

Step 4: Pour out to a large vessel/cup once or twice to mix well and froth. Enjoy ????

Vegan Cereal Bowl with Almond Milk and Tofu Nuts Salad

Ingredients for the Cereal Bowl:

  • Rolled oats 1 cup
  • Cinnamon ½ tsp
  • Vanilla extract ½ tsp
  • Maple syrup 1tbs
  • Chia seeds 2 tbs
  • Almonds ⅓  cup
  • Sunflower seeds ⅓ cup
  • Pumpkin seeds ⅓ cup
  • Shredded coconut ¼ cup
  • Coconut sugar 1 tsp
  • Flax Seeds ⅓ cup

Ingredients for the Salad: 

  • Mixed salad of choice
  • Avocado 1
  • Grapes 1 cup
  • Olives ½  cup
  • Bell pepper 1
  • Chopped walnuts ½ cup
  • Smoked tofu 200gm
  • Tamari sauce 2 tsp
  • Baguette 1
  • Herbs of choice
  • Olive oil 2 tbs
  • Garlic cloves 2
  • Macadamias divided 100gms
  • Pomegranate 1
  • Sweetener of choice 2 tbs
  • Citrus juice 2 tbs
  • Apple cider vinegar 1tbs
  • Salt, pepper to taste

Directions for Cereal:

Step 1: In a large bowl, combine the rolled oats, the cinnamon, the vanilla extract, and the maple syrup. 

Step 2: Stir until well combined. The mixture will be pretty sticky. Preheat your oven to 300 °F. 

Step 3: Line a baking sheet with parchment paper and place the rolled oat maple syrup mixture on top. Spread evenly. Bake for 8-10 minutes at 300 °F. Check regularly to avoid burning. The oats burn pretty quickly and every oven is a bit different. They should be lightly golden on top. 

Step 4: In a large bowl, combine the baked oats with the chia seeds, the coconut sugar, the sunflower seeds, the pumpkin seeds, the almonds, and the shredded coconut. 

Step 5:: Stir until well combined. Serve with fresh fruits, plant-based yogurt, or milk. 

Directions for Salad:

Step 1: Combine macadamia, pomegranate seeds, salt, pepper, agave or maple, as well as citrus juice and zest in a blender and make the mix smooth.

Step 2: Cut two handfuls of cubes from the baguette. Add garlic, oil, and herbs to a bowl and mix well together. Heat a large skillet over medium heat and roast the baguette cubes until lightly toasted.

Step 3: Preheat the oven to 200ºC for 10 mins. Tofu strips with soy sauce and some spices of your choice, then transfer to a casserole and cover with aluminum foil.

Step 4: Combine the remaining pomegranate seeds, salad mix, avocado, grapes, olives, pepper, and nuts in a salad bowl.

Don’t forget to tell us how you liked the recipe! 

Categories: Eat right

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