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3 Easy Vegan Breakfast Recipes To Try

I am a big breakfast food fan, but I do struggle with waking up on a morning. However, with these easy vegan breakfast treats, it makes getting up that little bit easier. Why not give one (or all) of them a try for World Vegan Month?   

Scrambled Tofu on Toast

Scrambled Tofu was one of the first things I experimented with when I went vegan. I was studying at university at the time and was looking to fill that egg-shaped hole in my life. Plus, I wanted something that was fairly quick but also something that was going to keep me full for a long time. I wasn’t a big fan of tofu to start with, I struggled with flavouring it. So when I discovered smoked tofu, it felt like a miracle because it actually tasted of something already! The basis of this recipe is almost exactly the same as scrambled eggs. However, I shall explain anyway.  

Ingredients

– Smoked Tofu (I like Tofoo), about 80g 

– Butter (I use Vitalite), 1 tsp

– Oat milk, 30ml

– Garlic, 1 clove

– Spinach, a handful

– Salt and pepper to taste

– Seeded bread, 1 or 2 slices  

Method

Step 1

To start with cut your slice of tofu into a bowl and use a fork to mash it up a bit. Try to get it to resemble the scrambled eggs you may be more familiar with. Although, don’t worry about having big chunks of tofu either. Put that to one side and now melt the butter in a pan with the garlic. I suggest having it on a low to medium heat.

Step 2

Now you can add the mashed tofu to the pan. After about 1 minute, add the milk. Turn up the heat slightly and let this simmer and allow the tofu to become softer. The milk should be near absorbed by the tofu which can take about 4 minutes. Now throw in your spinach and wait for it to wilt.  

Step 3

Pop your bread in the toaster and turn down the heat on the pan. While you wait for the toast to be ready, season the tofu in the pan. Then once the toast has popped you can plate up

Step 4

This is a very simple recipe but it is creamy and delicious. If you’re feeling like something even more creamy and indulgent you can substitute the milk for a plant-based cream. Alternatively, if you fancy livening it up a bit you can experiment by adding spices to the scramble such as: cumin, turmeric or paprika- whatever your heart desires. 

Vegan Chocolate Spread

This isn’t so much a meal, but vegan chocolate spread is incredibly versatile and so is great to have in the fridge.

Ingredients

– Coco powder, 2/3 cups

– Hazelnuts, 2 cups

– Dates, 8

– Coconut oil, 2 tbsp

– Oat milk (or another plant-based milk of your choice), 1 cup

– Maple syrup, 2/3 cups

– Salt, 2 tsp  

– Vanilla extract, 1 tsp 

Method

All you need to make this dreamy spread is a high-speed blender and you can throw everything in at once.

Compared to the shop-bought chocolate spreads, this one has a much richer and a more nutty taste. It feels healthier which I much prefer too. Although, maybe this is because I know exactly what has gone in it? Even still, Hazelnuts are a great source of antioxidants and are rich in nutrients. You could spread this on toast (obviously), dollop on top of chia pudding or use a scoop in a smoothie. I’ll let you use your imagination here.  

Vegan Pancakes

This recipe is perfect for a relaxing Sunday morning breakfast. I highly recommend using a non-stick pan for this recipe or it could all end in tears and a messy plate of batter. Although a delicious plate of mess nonetheless.

Ingredients

– 1 small Banana (optional)

– Chia seeds, 2 tsp
– Applesauce,1tbsp
– Oat milk, 1 cup
– Self-raising flour, 1 cup
– Pinch of salt
– Baking powder, 1 tsp
– Sugar, 1 tbsp
– Coconut oil, 1 tsp 

Blueberry Sauce (optional topping)

– Blueberries,1 cup
– Sugar, 1/3 cup
– Water 1/4 cup  

Method

Step 1

Firstly, if you are using a banana, peel it and mash it up in a bowl. Try to get rid of as many lumps as possible. Then add in the chia seeds and the rest of the ingredients. You can whisk this mixture by hand or with an electric whisk. You can stop whisking when the mixture is nice and smooth, this can take about 2 minutes.  

Step 2

To start cooking, heat your pan on medium heat and add your oil and let it melt. You will need to add in a teaspoon of oil between each pancake. You want the pan to be quite hot before you put any batter in. Once it is hot enough, add half a cup of batter into the pan. When bubbles start appearing on the surface and the bubbles begin to pop this means it is time to flip the pancake over. The quicker you do it the less messy it will be – I believe in you. It is harder to tell when this side is ready but it should take no longer than 2 minutes.

Step 3

So there you have it! A delicious vegan pancake. If you include the banana, then the pancakes will be slightly softer. I’m a traditionalist when it comes to pancakes: lemon and sugar all the way. However, if I am feeling a bit fancy then I do love to make a blueberry sauce to go with it. The sauce is super easy to make too as all you need to do is simmer the ingredients in a pan for about 4 minutes.  

On a low heat, let the mix gently simmer. If it dries out, add the odd ladleful of liquid.

If I’m completely honest with you, I don’t usually measure much when I cook – even if I’m following a recipe. Although I have tested out these recipes – do not fret. I love to cook and using my instincts, this, of course, comes with practice and growing confidence. So my advice to you is to not be afraid to experiment and take risks, but, most importantly, enjoy it.  

WRITTEN BY

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