Changing your breakfast rituals – 7 vegan breakfast recipes
Are you tired of having the same breakfast every single day? Or maybe breakfast simply isn’t your favourite meal of the day. Well, in that case it is time to make a change, because breakfast can be a lot of fun you know. Abbot Kinney’s brings you seven recipes: from fast to a take-your-time breakfast. Bon Appetit.
Preparation time: 5 – 15 minutes
Are you not the type of person to jump out of bed every morning, which means you are more than willing to sacrifice breakfast? Why not make some preparations the night before, so you can stay a little bit longer in bed and still have breakfast?
Matcha chia pudding
Instead of matcha powder, you can also use cacao powder and maca powder.
For 1 person you need:
☆ ½ tsp matcha powder
☆ 2 tsp chia seeds
☆ 125 ml Almond Start
☆ 4 tsp Coco Start
☆ Fresh fruit like strawberries and banana
1. Mix the ingredients into a glass to have your chia pudding and allow to sit in the fridge overnight.
2. Prepare your chia pudding the next day using Coco Start and adding some fresh fruit.
Carrot cake overnight oats
For 2 persons you need:
☆ 1 orange juice
☆ 3 tbsp. raisins
☆ 75 gram coarsely grated carrot
☆ 50 gram buckwheat flakes
☆ 1 tbsp. broken linseed
☆ 1 tsp cinnamon
☆ 1-2 cm grated ginger
☆ 1 Weck jar or sealable box
1. Put a saucepan on low fire and add the freshly squeezed orange juice and raisins. Boil for two minutes and turn off the heat.
2. Grate the carrot into a bowl and add the buckwheat flakes, linseed, cinnamon and ginger. Give it a good stir.
3. Drain the raisins and stir along with Almond Start into the batter.
4. Scoop into the Weck jar or sealable box and let it sit in the fridge for at least two hours.
5. Serve with a touch of Almond Start in case you want the overnight oats to be slightly less compact and creamier.
6. Garnish with some roasted almonds for a delicious crunch.
Kickstart with cashew, dates and oatmeal
☆ blueberries and raspberries
1. Soak cashews and oatmeal at least four hours in advance into a bowl of water. Better to do this the night before, to get some sleep.
2. Drain water and add cashew and oatmeal to the blender.
3. Add the other ingredients and blend well until you get a creamy texture.
4. Add some fresh fruit. Bon Appetit.
Peanut butter-banana smoothie
1. Peel the banana and add it to the lemon juice into a glass. Mash really well.
2. Add 4 tsp Coco Start on top of the banana batter.
4. Pour into a blender with 150 ml oat milk and a generous teaspoon of peanut butter. Go for a smooth batter. Now add this to the banana batter and Coco Start.
5. If you got no time for this, of course you can simply add the ingredients all together to the blender and mix well.
Preparation time: 15 – 25 minutes
Nothing beats a full breakfast on weekends.
This recipe is available on De Groene Meisjes.
For 5-6 French toasts you need:
☆ 250 ml vegetable milk
☆ 4 tbsp. peanut butter
☆ 1 tbsp. meal or flour
☆ 1 tsp vanilla powder or vanilla extract
☆ 2 tsp cinnamon or pumpkin spice
☆ Touch of turmeric (optional)
☆ 5-6 old sandwich slices
☆ (Coconut)oil for frying
1. Mix the vegetable drink, peanut butter, meal (or flour), vanilla, turmeric and cinnamon into a bowl. Use a blender for more smoothness.
2. Pour into a large deep plate or oven tray.
3. Add a sandwich slice to the batter and turn it over. Remove excessive batter (you really want to avoid very soft toast).
4. Heat a bit of oil in a frying pan. Gently add the sandwich slice and fry until gold brown (4-6 min), then turn and fry for a few more minutes.
5. Do the same with all the slices.
6. Put the sandwich slices on top of each other and serve with maple syrup, coconut shreds or cinnamon sugar (why not both). Another perfect match is: strawberry marmalade, for the warm peanut butter-jelly effect.
This recipe is available on Quirines.
For scrambled tofu:
☆ A package of plain tofu (375 gram drained)
☆ Some cherry tomatoes
☆ Some mushrooms
☆ Handful of kale, spinach
☆ One stem of spring onion
☆ Olive oil
For the sauce:
☆ 1 tsp cumin
☆ 1 tsp turmeric
☆ 1 tsp cayenne pepper
☆ 1 tsp nutritional yeast flakes (vegan savoury cheese)
☆ 2 tbsp soy sauce
☆ 1 tbsp tomato paste
☆ Salt/pepper to taste
☆ 4 slices of bread
1. Drain the tofu by covering it in a tea towel. Add a plate on top and a few books as well. Leave for 15 minutes.
2. Meanwhile slice some vegetables.
3. Add herbs to the soy sauce and tomato paste into a small bowl and mix well.
4. Fry vegetables in a (large) frying pan with olive oil for about five minutes.
5. Meanwhile crumble tofu. Simply use your hands or two forks.
6. Fry tofu for two minutes. For this you can use a new pan or move the vegetables to the side if you want to use the same pan.
7. Scatter sauce over tofu and a little bit over the vegetables as well.
8. Fry for about five minutes until the sauce is properly absorbed.
9. Towards the end mix vegetables and tofu together and add to plate.
10. Serve with fresh bread.
Pancakes with warm fruit
This recipe is available on Living the Green Life.
For 6 pancakes you need:
☆ 100 gram spelt flower
☆ 125 ml vegetable milk
☆ 1 tsp apple cider vinegar
☆ 2 tbsp vegetable oil
☆ 3 tbsp syrup (date, rice, acer or maple)
☆ 1 tbsp corn starch (maize) or arrowroot powder
☆ 1 baking powder
☆ Touch of cinnamon
☆ Touch of cardamom
☆ Orange zest
☆ Red fruit (warmed)
1. Put all dry ingredients into a large bowl and mix together.
2. Add milk, vinegar, oil and syrup and mix until you get a thick but fluid batter.
3. Heat up a little bit of coconut oil in a frying pan.
4. When it is starting to melt, add batter. Use about two large tablespoons for each pancake.
5. Fry pancakes on each side for about 30 seconds. Continue until no more batter. This amount should give you about six pancakes.
6. Serve with homemade marmalade, warm fruit or any other of your favourite toppings.