5 Healthy and Delicious Vegan Breakfasts
Breakfast is the most important meal of the day. At least that’s what we always have been told. But some people are just not that into eating right after waking up. Me? I am always too busy in the morning to even think about breakfast until the kids are out of the door, on their way to school. But I have to have something in my belly within 1 hour, or I turn into a monster. And we don’t want that.
But what to vegans eat for breakfast, then? Well, usually the same as everyone else, only in vegan versions. We make vegan omelettes, scrambled “eggs”, sandwiches, oatmeal, dairy free yoghurt, smoothies, leftovers from dinner last night … The list goes on.
Anyway, I know that many vegans (especially new vegans) sometimes have trouble knowing what to make for breakfast (or lunch, or dinner …) so I have made a list of my 5 favorite breakfasts so you can try all of them! And remember – you can make these dishes for lunch or dinner too! Well, maybe not the muffins or pancakes. Or? Of course you can, you’re an adult, aren’t you? 🙂
Hope you’ll like these healthy and filling and super delicious recipes!
5 healthy and delicious vegan breakfasts:
Chickpea omelette has to be on top of the list, because it is just SO DARN DELICIOUS, so filling, so easy to make, so cheap and so gooood!
You can make it like small portion omeletttes, boil in bag-omelettes for camping trips, omelette muffins or baked oil free omelette (our favorite)! You can add all the veggies you like (or none at all), vegan cheese (yum), vegan bacon or sausage, put everything in there and you can have this for dinner too!
I usually make a lot so I can snack on cold omelette drizzled with Sriracha sauce, or use it in sandwiches etc. My kids love it too (depends on what veggies I put in, of course ..).
Use black salt (Kala Namak) for egg flavor! It’s almost scary how eggy it tastes. But if you can’t get it, it’s good with regular sea salt as well.
on the list are some amazing rolls we make almost every weekend. They are kind of scones-ishy, but I don’t like scones very much but love these so they are not totally similar. But you make them with baking powder instead of yeast, so these are seriously thrown together in minutes! Let the kids join, these are so easy to make. And even better: you can play around with different flavors and add olives, herbs, vegan cheese shreds (or small cubes), garlic, onion, you name it!
Try these freshly baked
with mock tuna salad, homemade cold cuts or some creamy thai red curry hummus. They are best eaten the same day, but they freeze well, and we like to make a batch of these with lots of vegetables, vegan cheese and herbs/spices stirred right into the dough, bake them, put them in the freezer and just place them right into the kids’ lunch boxes frozen in the morning. Then they are thawed and just like freshly baked when it’s lunch time. 🙂
Here you have another extremely popular recipe in our kitchen; breakfast muffins with apples, carrots and nuts. They are oil free, and so yummy I have to make them all the time for our kids’ lunch boxes or just as a snack. They freeze well so make A LOT and put them frozen into the kids’ lunch boxes and they will have superdelicious, just like freshly baked muffins at lunch time. 🙂
Breakfast favorite number 4:
scrambled tofu! Everyone who has been vegan for more than a week probably know about this wonderful recipe. It’s scrambled eggs without the eggs, and it tastes just like the real thing if you add black salt (Kala Namak) to it. It’s almost scary!
My whole family loves this and eat it hot or cold, in wraps, sandwiches, just by itself (with Sriracha of course) or stirred into fried rice. Some people like to use silken tofu but I think it’s so pudding-like so I prefer firm tofu for this dish. Perfect served with vegan bacon, and carrot- and onion rolls.
The 5th and last recipe on our list, is our super healthy banana pancakes made with only 3 ingredients! You only need bananas, oats and dairy free milk! Of course, if you add some vanilla extract or cinnamon, they will taste even better. I myself am a huge vanilla fan, so I put vanilla in everything! Well, almost.
I usually grind my own oat flour, because it’s so easy, and I refuse to pay double for someone else to do it. You can make huge batches and keep on jars, so you don’t have to grind the oats every time you make a recipe with oat flour. Just put oats in the food processor or blender for a few minutes and you have perfect flour!
Remember, these pancakes can be a little fragile, so if you aren’t afraid of a little oil, use some oil in the pan. If not, make sure to use a really good non stick pan, and let the pancakes get well done underneath before even trying to turn them over. Serve with fresh fruit and berries and maybe some maple syrup.