We would love to share some delicious vegan breakfast recipes with you. We hope it will give you some inspiration.
- 5cup uncooked white quinoa
- 5cup unsweetened almond milk (plus more for serving)
- 5cup coconut milk(light canned, or the beverage in a carton)
- 5pinch sea salt
- 1Tbsp unsweetened cocoa powder
- 1-5Tbsp maple syrup or coconut sugar
- 25tsp pure vanilla extract (optional)
- 5-2squares vegan dark chocolate (roughly chopped)
For servings (optional)
- Mixed berries
- Sliced banana
- Coconut sugar
- Hemp seeds or chia seeds
- Thoroughly rinse quinoa in a fine mesh strainer for 2 minutes, using your hands to sort through and pick out any discolored pieces or pebbles that may remain.
- Heat a small saucepan over medium heat. Once hot, add rinsed, drained quinoa and toast for 3 minutes, stirring frequently, to dry up water and slightly toast.
- Add almond milk, coconut milk, and a pinch of salt, and stir. Bring to a boil over high heat, then reduce heat to low and cook for 20-25 minutes, uncovered, stirring occasionally. If it stops simmering, increase heat to medium-low. You’re looking for a slight simmer throughout the cooking time.
- Once the liquid is absorbed and the quinoa is tender, remove from heat and add cocoa powder, maple syrup and vanilla (optional). Stir to combine.
- Taste and adjust flavor as needed. Add a bit more almond milk if you prefer the texture thinner. I added more cocoa powder and maple syrup for a more intense chocolate flavor.
- Serve each bowl of quinoa with a small square of vegan dark chocolate, and any other desired toppings (listed above). I preferred mine with a bit more coconut milk, hemp seeds, and fresh fruit (optional).
- Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave, or in a small saucepan with additional almond milk to add moisture back in.
Green rainbow smoothie bowl
- 50g spinach
- 1 , stoned, peeled and halved
- 1 ripe mango, stoned, peeled and cut into chunks
- 1 apple, cored and cut into chunks
- 200ml almond milk
- 1 dragon fruit, peeled and cut into even chunks
- 100g mixed berries (we used strawberries, raspberries and blueberries)
Put the spinach, avocado, mango, apple and almond milk in a blender, and blitz until smooth and thick. Divide between two bowls and top with the dragon fruit and berries.
Banana Walnut Pancakes
Tender, wholesome banana walnut pancakes made in less than 30 minutes. Naturally sweetened, vegan and gluten-free, and insanely delicious.
Servings 14 (pancakes)
- 2cups gluten-free oat flour (I ground mine from whole oats)*
- 1 1/2cups gluten-free all-purpose flour.
- 1/2cup almond flour (not almond meal, OR sub more gluten-free blend)*
- 1 1/2Tbsp baking powder
- 1tsp sea salt
- 1 1/2tsp ground cinnamon
- 1/4tsp ground ginger (optional)
- 1/4tsp ground nutmeg (optional)
- 2medium ripe bananas (the riper the better)
- 3Tbsp melted coconut oil* (plus more for cooking)
- 1 1/2Tbsp vanilla extract
- 2 1/2Tbsp maple syrup (I like Grade A)
- 2 1/4cups non-dairy milk (I used plain unsweetened almond milk)
- 3/4cups chopped raw walnuts
- 1/4cups gluten-free rolled oats
For serving (optional)
- Vegan butter or nut butter
- Large flake or desiccated coconut
- Sliced bananas
- Maple syrup
- To a large bowl, add oat flour, gluten-free flour, almond flour, baking powder, salt, cinnamon, ginger (optional), and nutmeg (optional). Whisk to combine and set aside.
- To a separate mixing bowl, add bananas and mash. Then add melted coconut oil, vanilla extract, maple syrup, and non-dairy milk and whisk to combine. If the coconut oil hardens or clumps, it’s not a big deal. You can microwave (for 45 seconds – 1 minute) to remelt – otherwise proceed.
- Add the wet ingredients to the dry ingredients and gently fold everything together. Then add the chopped walnuts and oats and gently fold/mix until the batter is well combined. It should be thick but pourable/scoopable.
- Heat a large nonstick skillet, griddle over medium heat. Carefully rub skillet with coconut oil or vegan butter.
- Once hot, spoon 1/4 – 1/3 cup of the batter onto skillet. Cook until surface of pancakes have some bubbles and the edges appear dry (~2 minutes). Carefully flip pancakes and cook until browned on the underside (~2 minutes more).
- Transfer cooked pancakes to a baking sheet or plate and keep warm in a 200-degree F (94 C) oven. Continue cooking until all batter is used up – about 14-16 pancakes (as original recipe is written).
- These pancakes are delicious on their own, but they’re amplified with vegan butter or peanut butter, sliced bananas, granola, flaked coconut, and maple syrup. Store cooled leftover pancakes (without toppings) in a container separated with wax or parchment paper to prevent sticking. Will keep in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat in the toaster oven or oven until hot.
Author Minimalist Baker
Vegetarian Breakfast Burritos
serving: 6 burritos
These amazing vegetarian breakfast burritos are stuffed with scrambled eggs and beans, easy homemade hash browns and fresh herbs. Enjoy them now and freeze the extra burritos for quick meals later. Recipe yields 6 breakfast burritos.
- Six8” whole grain tortillas
- 1full batch homemade hash browns
- 6large eggs
- 1 cupcooked pinto beans or black beans (I used canned beans, rinsed and drained)
- ¼ teaspoonsalt
- Several dashes of hot sauce, such as Cholula
- 1 tablespoonunsalted butter
- ⅔ cup(packed) shredded sharp cheddar cheese
- ½ cupchopped cilantro, divided
- ½ cupchopped green onion (mostly green parts), divided
- 6 tablespoonsof your favorite salsa, plus extra for serving
- 1large avocado, diced (optional, if you’re serving the burritos right away)
- To prepare the eggs: Crack the eggs into a medium bowl and whisk them with a fork until the mixture is pale yellow. Stir in the beans and season with the salt and hot sauce.
- To cook the eggs: Melt the butter in a medium-sized skillet (either well-seasoned cast iron or nonstick) over medium heat. Pour in the egg mixture and cook, stirring often, until the eggs are just set, about 2 to 4 minutes. Stir in the cheese and transfer the mixture to a bowl. Then stir in the cilantro and green onion (if you’re serving the burritos right away, reserve a small amount of each for garnish).
- To make sure the tortillas are nice and pliable, quickly run each tortilla under running water (trust me). Warm the tortillas briefly in the microwave (about 10 to 20 seconds) or in a skillet.
- Working with one tortilla at a time, spread about ⅓ cup hash browns on a tortilla about one-third from the edge. Drizzle 1 tablespoon salsa on top of the hash browns. Top with about ⅓ cup scrambled eggs. (You can eyeball the amounts of hash browns and scrambled eggs; just try to divide them evenly between the tortillas.)
- Roll up the burrito by first folding the tortilla over from the bottom to partially cover the contents, then fold in the two sides. Finish rolling and put the burrito seam side down on a plate. Repeat with the remaining burritos.
- If you’re serving the burritos right away:You can halve the burritos like I did, or serve them whole. Warm some extra salsa in the microwave or on the stove, then pour it over the burritos. Top with diced avocado (if using) and the reserved cilantro and green onion. Serve immediately, with a knife and a fork.
- If you’re freezing the burritos for later:Let the burritos cool to room temperature, then wrap each burrito in plastic wrap. Transfer the wrapped burritos to a freezer-safe bag and squeeze out the air before sealing. Store the burritos in the freezer. For best flavor, consume your burritos within 3 to 6 months.
- To defrost frozen burritos, unwrap the plastic wrap and then wrap the burrito in a damp paper towel. Microwave about 2 to 3 minutes, until warmed throughout. I like to serve mine with some extra salsa.
Sriracha Avocado Toast
- 1 piece whole-grain toast (gluten-free, if needed)
- 1 nori sheet (seaweed)
- Avocado slices
- Manitoba Harvest Toasted Hemp Seeds – Sriracha(optional)
Put every ingredient on the toast just how you like it.
Enjoy your breakfast!
Team MOOST wanted