#veganbreakfasts

[aveganfeed]

Matcha Pancakes 🥞 🍵 - Serves 2

(One serve is pictured here) 🥞

1 cup non-dairy milk

1 teaspoon apple cider or white vinegar

1 ½ cups self-raising flour

2 tablespoons caster sugar

1 teaspoon baking powder

1 tablespoon vegetable or olive oil

1 teaspoon vanilla extract

Pinch of salt

Vegan butter, for frying

1/3 cup boiling water

2 teaspoons matcha powder

* Place milk and vinegar together in a bowl or cup, leave for 5 minutes to curdle (for a buttermilk-like mixture).

* Mix matcha and boiling water together using a matcha whisk (or a fine tea strainer like I do).

* Combine dry ingredients in a bowl and whisk until combined. Add all wet ingredients to the dry ingredients, then whisk until just combined.

* The mixture should be quite thick - add more or less liquid as needed, but do not overmix.

* Heat a frying pan on medium heat and grease with butter. Once it’s hot, pour in the batter using a ¼ cup measurement and form it into a circle.

* Cook the pancake on the first side for a few minutes, once bubbles have formed on the top of the pancakes and the bottom is golden, flip. Cook on the other side for a minute or two more, until golden. Repeat for the rest of the batter.

The amount of milk you will need to use may vary (due to the type/brand of flour you use), look for the consistency of the batter that was in this video.

[superdecade]

Overnight oats with grapes 🍇 for breakfast

[drritamarie]

Scrambled No Eggs: A Plant-Based Healthy Twist!

We are going to make a vegan take on the classic scrambled eggs that will completely change the game and become something truly remarkable. Here's our recipe for "Scrambled No Eggs," a delicious and filling plant-based alternative to vegan breakfast offerings. Who would have guessed that you could make delicious vegan scrambled eggs without using any gluten or soy?

This dish is a sensory overload as well as a powerful hormone-balancing health food. Therefore, regardless of your level of plant-based eating experience or curiosity in sampling new flavors, this recipe is sure to become a morning favorite. Join me as we unravel the secrets of this delectable egg-free scramble!

[zardyplants]

Easy Vegan Tofu Scramble

[oonasvegankitchen]

Dragonfruit smoothie bowl 🐉 Lohikäärmehedelmä-smoothie bowl

Add 1 frozen banana, 1/2 dragonfruit and 1 dl vegan joghurt to a blender and blend smooth. Top with coconut flakes, kiwi, granola and straberries.

Lisää 1 jäinen banaani, 1/2 lohikäärmehedelmä ja 1 dl vegaanista jogurttia blenderiin ja blendaa sileäksi. Koristele kookoshiutaleilla, kiivillä, granolalla ja mansikoilla.

[chubbievegan]

This is the first time I've thought to incorporate yorkshire puddings into my breakfast / brunch, and it won't be the last! I stuffed one of the vegan @mabelsyorkshirepuddings with spicy cheezy beans, and scrambled @tofoo, and topped it with extra @aldiuk Plant Menu cheese, and enjoyed it with Aldi hashbrowns and @richmond_foods vegan sausages. Just perfect! #vegan #meatfree #eggfree #dairyfree #whatveganseat #veganfood #plantbased #plantbaseddiet #food #veganforlife #foodporn #veganfortheanimals #crueltyfree #vegetarian #instafood #vegansofig #veglife #veganinspo #manchestervegan #veganbreakfast #veganbrunch #veganyorkshirepudding #tofuscramble https://www.instagram.com/p/CpKPV1NKUSb/?igshid=NGJjMDIxMWI=

[kalevoncelery]

Sharing a fruit and yogurt parfait I made this morning because I want another one right now.

[codydolan-vegan]

Vegan food haul & mangoes 🥭🥭💚😋🌱 __ Go to the link in my bio to find out more about why veganism is important. 🐷🐥🐮🐟🌱💚 Make the connection - go to: WatchDominion.Com Earthlings.Com Message me for free help going vegan __ __ #veganfoodhaul #foodhaul #veanfood #veganfoodie #vegan #veganism #govegan #bevegan #goingvegan #veganrecipes #veganbreakfast #veganlunch #vegandinner #veganfoodideas #plantbaseddiet #wholefoodplantbaseddiet #wfpb #hclf #healthyfood #plantpower #frugivores #fruit #fruitlovers #mangofruit #rt4 #rawtill4 #mangolovers #monofruit (at Cannington, Ontario) https://www.instagram.com/p/Cm7hhDOJlSG/?igshid=NGJjMDIxMWI=

[eatclean-bewhole]

#vegan #veganbreakfast #veganathlete #veganmeals #plantbased #vegetarian #veganfood #health #healthyfood #food #nutrition #healthy #organic #dairyfree #glutenfree #foodisfuel #eatforyourgoals #weightloss #eatgoodfeelgood #veganlife #whatveganseat #foodie #healthylifestyle #eatyourveggies #veganism #veganfoodshare #vegano #nutritionist #healthcoach #instafood

[rodandconepress]

This vegan savory breakfast bundt cake is full of healthy foods like bell peppers, spinach, and tomatoes, which makes it a great choice for a quick and filling breakfast. It is very easy to make and tastes great.

Ingredients: 2 cups flour. 1 cup almond milk. 1/4 cup olive oil. 1 cup diced tomatoes. 1 cup chopped spinach. 1/2 cup diced bell peppers. 1/4 cup nutritional yeast. 1 tablespoon baking powder. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Preheat oven to 350F 175C and grease a bundt cake pan. In a large mixing bowl, combine flour, baking powder, nutritional yeast, garlic powder, onion powder, salt, and black pepper. Add almond milk and olive oil to the dry ingredients, stirring until well combined. Fold in diced tomatoes, chopped spinach, and diced bell peppers until evenly distributed throughout the batter. Pour the batter into the prepared bundt cake pan, spreading it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve as a savory breakfast option.

Prep Time: 15 minutes

Cook Time: 35 minutes

MaryPena

[contra-entries]

These vegan coconut oil banana muffins are moist, fluffy, and packed with delicious banana and coconut flavors. They are easy to make and perfect for a quick breakfast or a sweet snack.

Ingredients: 2 ripe bananas, mashed. 1/2 cup coconut oil, melted. 1/2 cup coconut sugar. 1 tsp vanilla extract. 1 1/2 cups all-purpose flour. 1/2 tsp baking soda. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsweetened coconut flakes. 1/2 cup unsweetened almond milk. 1 tsp apple cider vinegar.

Instructions: Preheat your oven to 350F 175C. In a large bowl, combine the mashed bananas, melted coconut oil, coconut sugar, and vanilla extract. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the unsweetened coconut flakes. In a small bowl, mix the almond milk and apple cider vinegar to create a vegan buttermilk. Let it sit for a few minutes to curdle. Add the vegan buttermilk to the muffin batter and stir until well combined. Spoon the batter into muffin liners or a greased muffin tin, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your fluffy vegan coconut oil banana muffins!

Prep Time: 15 minutes

Cook Time: 18 minutes

Aden

[officialkardashiankollection]

This peanut butter and banana breakfast pizza doesn't need any flour and is gluten-free and vegan. It's a great way to start the day with something healthy and tasty. This breakfast treat is full of healthy things like peanut butter and bananas, and it has different kinds of fruits and nuts on top.

Ingredients: 1 ripe banana, mashed. 1 cup creamy peanut butter. 2 tbsp maple syrup. 1 tsp vanilla extract. 1/2 tsp cinnamon. 1/4 cup shredded coconut. 1/4 cup chopped nuts walnuts or almonds. 1/4 cup dairy-free chocolate chips. Fresh fruit e.g., berries, sliced banana for topping.

Instructions: Warm the oven up to 175F 350C. Add peanut butter, maple syrup, vanilla extract, and cinnamon to a bowl. Mash the banana and mix it all together until it smooth. Spread the dough out on a baking sheet lined with parchment paper and shape it into a circle to make the pizza base. Cover the base with dairy-free chocolate chips, chopped nuts, and shredded coconut. Put it in the oven and bake for 15 to 20 minutes, or until the edges turn golden brown. After it's baked, let it cool down a bit before adding fresh fruit on top. Cut it up and serve it hot. Have fun!

Wandering Where is Waldo

[howsimlish]

Creamy vegan ricotta, sweet summer peaches, and fresh mint taste great together on crunchy whole grain toast.

Ingredients: 1 cup raw cashews, soaked overnight. 2 tablespoons lemon juice. 2 tablespoons nutritional yeast. 1/4 teaspoon garlic powder. Salt, to taste. 4 slices whole grain bread, toasted. 2 ripe peaches, thinly sliced. 1 tablespoon maple syrup. Fresh mint leaves, for garnish.

Instructions: The cashews should be drained and rinsed. Put the cashews, lemon juice, nutritional yeast, garlic powder, and salt in a food processor and blend them together. To make it smooth and creamy, scrape down the sides of the bowl as needed. Cover each piece of toast with a thick layer of vegan ricotta. Put sliced peaches on top, drizzle with maple syrup, and add fresh mint leaves on top to finish.

Wendy

[roamcoldhighway]

With this recipe, you can enjoy the ease of overnight oats and the richness of vegan frozen yogurt. That's the perfect breakfast to grab and go. It's tasty and easy to control how much you eat.

Ingredients: 1 cup rolled oats. 1 cup unsweetened almond milk. 1 cup vegan yogurt DIY recipe provided below. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. 1 cup mixed berries fresh or frozen.

Instructions: In a bowl, mix rolled oats, almond milk, vegan yogurt, maple syrup, and vanilla extract until well combined. Divide the mixture into individual serving jars or containers. Top each jar with mixed berries. Cover the jars and refrigerate overnight. In the morning, stir the oats and enjoy cold or warm.

Monty

[eorzean-art-exchange]

The natural sweetness of ripe pears and the rich flavor of maple syrup come together in this warm and comforting porridge. It's healthy, filling, and easy to make, making it perfect for a slow Saturday morning breakfast.

Ingredients: 1 cup rolled oats. 2 cups almond milk. 2 ripe pears, thinly sliced. 1/4 cup maple syrup. 1/4 teaspoon cinnamon. Pinch of salt. Toppings of choice such as nuts, seeds, or additional fruit.

Instructions: In a saucepan, combine rolled oats, almond milk, sliced pears, maple syrup, cinnamon, and a pinch of salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Once simmering, reduce heat to low and let the porridge cook for 5-7 minutes, or until the oats are tender and the mixture has thickened to your desired consistency. Remove from heat and let the porridge sit for a few minutes to cool slightly and allow the flavors to meld. Serve warm, topped with your choice of nuts, seeds, or additional fruit.

Brent O

[thelvlsix]

Indulge in the irresistible combination of banana and chocolate with this vegan twist on classic banana bread. The addition of vegan Nutella adds a rich, decadent flavor that pairs perfectly with the sweetness of ripe bananas. This moist and flavorful bread is perfect for breakfast, snack, or dessert.

Ingredients: 2 ripe bananas, mashed. 1/3 cup vegan Nutella. 1/4 cup coconut oil, melted. 1/2 cup almond milk. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/2 cup coconut sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/3 cup vegan chocolate chips.

Instructions: Preheat your oven to 350F 175C. Grease a loaf pan and set aside. In a large mixing bowl, combine mashed bananas, vegan Nutella, melted coconut oil, almond milk, and vanilla extract. Mix until well combined. In another bowl, whisk together flour, coconut sugar, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Fold in the vegan chocolate chips. Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve. Enjoy your delicious Vegan Nutella Banana Bread!

Lorena