We all know that it’s the most important meal of the day but breakfast can be a challenge for many of us.
You might have the best of intentions when it gets round to the morning – as we dash around the house tracking down errant keys and pondering whether we need a coat – that ‘most important meal’ falls to the bottom of the priority list. And, more often than not, an overpriced coffee and a sugar filled ‘breakfast bar’ is what we settle for.
Well now, we have all the time to make sure we fuel our day the right way. No more excuses. I have done the hard work for you, and round up 5 amazing breakfasts that are easy to make, delicious to eat and will have you full of energy. Whether you’re working from home, working out and about or doing a netflix marathon, these recipes are full of the complex carbohydrates, proteins and healthy fats needed for optimal health.
FOR THE SAVOURY LOVERS
Are you new to the plant-based lifestyle and missing your traditional cooked breakfast? This is going to give you your fix. Perfect for a Sunday morning brunch.
2x Linda Mccartnery veggie sausages
½ tin of baked beans
2 slices of wholemeal sourdough bread
100g mushrooms (sliced)
For the tofu scramble:
- 2 tbsp olive oil or coconut oil
- ½ red onion, finely sliced
- 4 broccoli florets, finely chopped
- 225g/8oz extra-firm tofu
- ½ tsp ground turmeric
- ½ tsp garlic powder
- ½ tsp chilli flakes, or to taste
- ¼ tsp smoked paprika
- salt and freshly ground black pepper
- Cook the sausages following the instructions.
- Fry the mushrooms in olive oil, salt and pepper.
- Heat the baked beans in a small pan.
- To make the scrambled tofu, heat the oil in a frying pan. Fry the onion and broccoli over a medium–low heat for 2–3 minutes, until cooked but with a little crunch. Crumble the tofu into the pan and stir well. Add half a teaspoon of salt, the spices and a splash of water if it looks too thick or dry. Cook for 2 minutes.
- Toast the bread and serve with vegan butter and the creamy ‘scrambled egg’ on top. Add your sausages, beans and mushrooms. Voila!
FOR THE BREAD LOVERS
'Artisanal toast' – particularly with sweet toppings – have long appeared on menus at bakeries and small cafes around the world. It's a simple concept and when done right, turns a basic breakfast into something special.
Although it sounds super indulgent, this is actually packed with lots of fibre, healthy fats and complex carbs.Ingredients:
- 1 heaped Tbsp chia seeds
- 1 Tbsp agave nectar or maple syrup
- 0.2 cup unsweetened almond milk
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 slices bread (it’s important to use a sturdy, rustic bread or it can turn out soggy/soft)
- Mix all ingredients except the bread in a large, shallow bowl. Place in the fridge to activate for 10-20 minutes.
- Preheat griddle to medium heat (~350 degrees F / 176 C) and grease with 1 Tbsp vegan butter or coconut oil.
- Dip each slice of bread in the batter for about 20 seconds on each side (If your batter is too thick, thin with a bit of dairy-free milk). If your bread is dry, leave it in a little longer. If you're using sandwich bread, it should only need 25-30 seconds total to soak.
- Place on griddle and cook until golden brown on the underside. Carefully flip and cook until the other side is golden brown as well – 3-4 minutes.
- Top with desired toppings: I went with coconut whipped cream, strawberries, and maple syrup.
FOR THE TIME POOR
Now the weather is colder, there is nothing better than a warming bowl of oats. Oats can be so boring but trust me, you’ll want to try these. Pimp your porridge with this deliciously sticky toffee apple breakfast recipe. Make your oats how you usually would.
Toffee Apple Porridge
- 40g essential vegan butter
- 4 apples, cored and cut into thin wedges
- 3 tbsp clear honey
- 3 tbsp light brown soft sugar
- 4 generous scoops vegan clotted cream
- 25g hazelnuts, chopped and toasted
- Heat the butter in a large frying pan.
- Add the apple wedges and fry for 3 minutes until beginning to soften and turn golden.
- Stir through the honey and sprinkle over the brown sugar.
- Continue to cook for a further four minutes until sticky and glazed.
- Divide topping between six to eight bowls of porridge, or set some aside to cool and freeze for later. Top with a scoop of vegan cream, drizzle over any sauce left in the pan and scatter with hazelnuts before serving.
FOR THE HEALTH FOCUSED
If your mornings involve you racing out the door, this recipe might be your saviour. With only five ingredients, it will keep you full until lunch and is deliciously fruity.
250ml PRESS Berry Boost juice
½ frozen banana
1 scoop vanilla protein powder
1 tbsp almond butter
1 tbsp flaxseed
Handful of ice
- Place it in a blender and blend until smooth.
FOR THE QUEEN SNACKER
These vegan bars only take five minutes to whip up and involve no baking. Make them on a Sunday night to last you throughout the working week.
- 1 and 3/4 cup rolled oats
- 1 cup crisp puffed brown rice cereal
- 1/4 cup pumpkin seeds
- ¼ cup sunflower seeds
- 1/4 cup chia seeds
- 1/4 cup unsweetened coconut
- 1/2 cup brown rice syrup
- 1/3 cup creamy peanut butter
- 1 tsp. vanilla extract
- Add all the dry ingredients to a large bowl.
- In a separate (microwave safe) bowl, mix together the wet ingredients, then microwave them for about 20 to 30 seconds. This will make it easier to mix and add to the dry ingredients since it’s really sticky!
- Pour wet ingredients into dry and mix! Keep mixing until the wet binding ingredients are as well distributed as possible.
- Put the mixture into a shallow pan and flatten it down. Place the pan in the fridge to let the bars chill/set.
- After about 30 minutes in the fridge (or you can wait until the next day – whatever works), cut them into bars, then wrap them up in foil and store back in the fridge (or in the freezer!) for easy grabbing and go-ing!
Let us know if you make any of these recipes! We'd love to see your creations.