breakfasts

I'm sure you've heard it before; breakfast is the most important meal of the day. I used to hate breakfast before I turned vegan and skipped it most days. But breakfast doesn't have to be boring! And despite what you might think, a non-boring breakfast doesn't have to cost the Earth to look fancy or take ages to make. Here are some super yummy breakfast recipes vegans all over the world have created. I'm pretty sure that the first meal of the day will never be skipped again!

mochachia smoothie bowl

You will need: 1 1/2 Cups Black Beans (Drained & Washed), 2 Bananas, 1 Pear (Cored and Quartered), 1/4 Cup Strong Coffee, 1/4 Cup Tinned Coconut Milk, 2 Tsp Vanilla Extract, 2 Tsp Coffee Extract, 1/4 Cup Cacao Powder, A Pinch of Saly, 2 Tbsp Ground Chia Seeds, 4 Pitted Dates, A Drizzle of Tahini & A Dollop of Coconut Whip Cream

Method: Add the beans, bananas and pear to a blender container, followed by the coffee, coconut milk, vanilla and coffee extract, along with the cacao powder, salt, ground chia seeds and dates. Securely attach the lid to your container and blend util creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using. Scoop the delicious superfood mixture, which will be the consistency of thick pancake batter into two or three bowls and top with a drizzle of tahini and a dollop of coconut whip cream and enjoy!

Storage: This recipe is best enjoyed straight away

microwaveable cinnamon rolls

You will need: 50g Flour, 7g Baking Powder, 7g Apple Cider Vinegar, 15ml Plant Milk, 20g Sugar, A Large Sprinkle of Cinnamon & A Healthy Portion of Almond Butter

Method: Add the flour, baking powder, apple cider vinegar, plant milk and sugar to a bowl. Combine until it turns into a dough. Roll the dough out on a lightly floured surface. Spread almond butter over one side of the dough and sprinkle with cinnamon. Roll the dough and slice. Pop the rolls into the microwave for 2 minutes and enjoy!

Storage: This recipe is best enjoyed straight away but the pancakes can be stored in the fridge in an airtight container for up to 2 days

sweet potato & chocolate oat muffins

You will need: 3 Cups and 1 Tbsp Oats, 1 3/4 Cups Plant Milk, 5 Medjool Fates, 1/4 Cup Chocolate Powder, 1/4 Cup Maple Syrup, 1 Tsp Cardamom, 1 Tsp Nutmeg, 1 Tsp Cinnamon, 2 Tsp Vanilla Extract, 1 Tsp Baking Powder, 1 Sweet Potato, 1 Tbsp Coconut Oil, 2 Tbsp Date Sugar, 3 Tbsp Sliced Almonds & 1 Tbsp Coconut Flakes

Method: In a blender combine the sweet potato with the plant milk, maple syrup, spices and the dates until a liquid  consistency. Mix the liquid with 3 cups of the oats, chocolate powder and the baking powder until the mixture is homogeneous. Mix the coconut oil, date sugar, almonds, coconut flakes and 1 tbsp of the oats to make a crumble. Place the mixture in 8 silicone muffin cups and add the crumble. (Can also be placed in a square mold 8.5 ×8.5). Bake at 350°F for 40 to 45 minutes.  Let cool before unmolding. Serve with coconut yoghurt, maple syrup and fruits and enjoy!

Storage: These muffins can be stored in an airtight container or covered in clingfilm for up to 1 week

pancake cereal

You will need: 150ml Plant Milk, 125g Flour, 30g Sugar, 2 Egg Substitutes, 1/4 Tsp Baking Soda, 1/2 Tsp Baking Powder, A Pinch of Salt & 1 Tsp Vanilla Extract

Method: Prepare the egg substitutes, then add them to a bowl along with the plant milk and vanilla extract. Sift in the flour, dugar, baking powder, baking soda and salt. Mix until it turns into a batter with no lumps. Transfer the batter into a bottle to make it easier to make pouring more accurate. Pour the batter into a pan, forming mini pancakes. Fry them for about 30 seconds on each side. Add your favourite toppings and enjoy!

Storage: This recipe is best enjoyed straight away but the pancakes can be stored in the fridge in an airtight container for up to 2 days. Reheat in the microwave for 30 seconds before eating

power porridge

You will need: 125g Oats, 300g Plant Milk, A Dash of Maple Syrup, 100g Mixed Nuts, 15g Hemp Seeds, 30g Dessicated Coconut, 15g Chia Seeds & A Handful of Mixed Berries

·Method: Add the oats, mixed nuts, hemp seeds, coconut and chia seeds to a blender. Once powdery, add to a pan along with the plant milk. Add a dash of maple syrup to sweeten. Cook well until bubbles rise up and transfer into a bowl.
Add your favorite toppings. I love berries. Lots of berries, but you can peel and cut a banana in half and fry at medium heat on both sides for about 3 minutes and deglaze with one tablespoon of maple syrup and top your bowl with the banana slices. Or simply add what your heart desires and enjoy!

Storage: This recipe is best enjoyed straight away

protein Peanut Drizzle pancakes

You will need: 35g Vegan Protein Powder, 100g Oats, 1 Tbsp Baking Powder, 1 Banana, 200ml Plant Milk, 1 Tbsp Peanut Butter, 2 Tsp Maple Syrup, 1 Tsp Vanilla Extract & 1 Tbsp Oat Milk

Method: Add the oats to a blender and blend until it turns into flour. Then add the protein powder, baking powder, banana and plant milk and blend until smooth. Heat up a non-stick pan to a medium heat. Add the mixture to the size of the pancake you desire. Wait until bubbles form on the surface and then flip over. Add to a warm oven to keep warm while cooking the rest of the batter. To make the peanut drizzle, add the peanut butter, maple syrup, vanilla extract and oat milk to a pan and stir until combined. Drizzle the mix over the warm pancakes, add your favourite toppings and enjoy!

Storage: This recipe is best enjoyed straight away but the batter can be stored in the fridge in an airtight container for up to 2 days

vegan full english

You will need: 2 Vegan Sausages, 1 Bagel (or 2 Slices of Bread), Vegan Butter, 1/2 Tin of Baked Beans, A Handful of Mushrooms, 1 Tbsp Olive Oil, 1 Clove Garlic, 1 Tsp Nutritional Yeast, 140g Tofu, 1 Tsp Tumeric & A Sprinkle of Salt and Pepper

·Method: Cook the sausages as instructed on the box. Chop the mushrooms and add them to a heated pan with half the olive oil. Dice the garlic and add to the mushrooms with the nutritional yeast cook until they reach your desired texture. While the cheesy mushrooms are cooking, make the scrambled tofu. Add the tofu to a bowl with the turmeric, salt and pepper. Use a fork to mash the together and then add to a heated pan with the rest of olive oil and cook for 1-3 mins. Heat up the beans either in another pan or in the microwave. Toast the bagel to your liking and spread with the vegan butter. Plate up with the rest of the ingredients when ready and enjoy

Storage: This recipe is best enjoyed straight away

chocolate orange baked oats

You will need: 50g Oats, 30g Chocolate Protein Powder, 10g Cacao Powder, 1 1/2 Tsp Orange Flavouring, 1 Tsp Baking Powder, 175ml Plant Milk, 1 Tbsp Maple Syrup, 2 Squares Dark Chocolate, 1 Banana & Tsp Peanut Butter

Method: Preheat the oven to 180°C. Combine everything together (apart from the dark chocolate, banana and peanut butter). Put half the mixture in an oven proof dish. Roughly chop the chocolate and add to the middle of the mixture. Layer on the remaining mixture. Add on the bananas (in any pattern you desire). Bake for 18-20 mins. Drizzle with peanut butter and enjoy!

Storage: This recipe is best enjoyed straight away

cinnamon rolls

You will need: 50g Vegan Butter, 1/2 Packet Instant Yeast, 250ml Lukewarm Water, 1 Tbsp Cane Sugar, A Pinch of Salt, 450g Flour, 50g Melted Vegan Butter, 50g Organic Cane Sugar, 2 Tsp Ground Cinnamon, 4 Tbsp Powdered Sugar & 1 Tbsp Lemon Juice

Method: In a small bowl, mix lukewarm water with sugar. Sprinkle on the yeast and let it activate for 10 minutes. In the large bowl prepare a flour with room-temperature butter, add yeast mix and mix a bit. Leave it rest for 10 min. Then add some flour and knead for a 3 minute or so until it forms a loose ball. Cover it with kitchen cloth and set in a warm place to rise for about 1 hour. On a lightly floured surface, roll out the dough into a thin rectangle (0.5cm). Brush the dough with melted vegan butter and top with the sugar and cinnamon. Starting at one end, tightly roll up the dough and situate seam side down. Then cut into 8-10 rolls and place them in a well-buttered pan. Brush with melted vegan butter (or oil), cover and let rise again for 15 minutes. Bake the cinnamon rolls on 175 degrees for 25-30 minutes. Whilst baking, mix the powdered sugar with the lemon juice to make an icing. Allow the cinnamon rolls to cool before drizzling the icing on and enjoy!

Storage: These cinnamon rolls can be stored in an airtight container or wrapped in clingfilm for up to 1 week

chunky healthy quinoa granola

You will need: 1 Cup Raw Quinoa, 1/2 Oats, 1/4 Cup Dried Mango, Chopped, 1/4 Cup Pistacchios, 1/4 Cup Coconut Flakes, 1/4 Cup Marzipan, Chopped, 1 Tsp Cinnamon, A Pinch of Salt, 1/2 Cup Soft Dates, 1/2 Cup Almond Butter & 1 Tbsp Water

Method: If your dates are not soft, put them into a small bowl, cover with just boiled water and leave for 10-15 minute. Preheat the oven to 150 degree Celsius. Add the quinoa, oats, mango, pistacchios, marzipan, cinnamon and salt to a large and mix together. Drain the water from the dates and blend the dates, almond butter and water in a food processor until smooth. Spoon the mixture onto a lined baking tray and press down evenly. Bake for 10 minutes or until crispy, flipping halfway through. Let it cool completely before breaking. Serve with your favourite fruit anf yoghurt and enjoy!

Storage:
This granola can be stored in an airtight container for up to 1 month

tofu scramble

You will need: 1/2 Block of Tofu, Tumeric, Paprika, Garlic Powder, Salt & Pepper, 1 Tsp Nutritional Yeast & A Splash of Plant Milk

Method: Press the tofu for 20 minutes to get the liquid out. Place the tofu in a bowl and mash with a fork until it looks like scrambled egg. Add in the spices, salt and pepper in relation to the flavours you like. Add a splash of plant milk so the tofu is slightly wet but not drowned and mix everything together. Heat up a pan whilst toasting some bread. Add the tofu scramble mixture to the pan and stir until heated. Pop on some toast and enjoy!

Storage: This recipe is enjoyed best straight away but you can put it in the fridge for up to 2 days before quickly reheating in a pan

tropical smoothie bowl

You will need: 1 Cup Frozen Mango, 1 Cup Frozen Pineapple, 3 Frozen Strawberries, 1 Banana, A Splash of Plant Milk, 1 Tsp Ground Seeds & A Handful of Blueberries

Method:
Add the plant milk, mango, pineapple, strawberries and half the banana to a blender. Blend together until there are no lumps. This may take a while and you may need to stop blending and scrape down the sides several times to make sure everything is blended. Pour the frozen smoothie into a bowl, it should be more like an ice cream texture. Thinly slice the banana and arrange around the edge of the bowl and add the chia seeds and decorate with the blueberries. Be careful not to get brainfreeze and enjoy!

Storage:
This smoothie bowl is best enjoyed straight away

apple pancakes

You will need: 1/2 Cup Oat Flour, 1/2 Cup Chickpea Flour, 2 Tsp Baking Powder, A Pinch of Salt, 1 1/12 Cups Almond Milk, 1/2 Cup Apple Sauce, 3 Tbsp Maple Syrup, 2 Tsp Vanilla Extract & 1 Tbsp Apple Cider Vinegar

Method: In a bowl combine the 3 flours and the baking powder. In another bowl combine the rest of the ingredients together and add them to the flour/baking powder mix, stir and then let them sit for 5 minutes. Preheat an non adhesive skillet on low heat and add 1/4 cup of pancake batter ( you can use a little bit of oil to your skillet if you prefer). Let the batter cook until bubbles form on the surface and edges are dry. Flip the pancake and continue to cook for 1-2 minutes until golden brown. Add your favourite toppings and enjoy!

Storage:
The batter can be stored in the fridge in an airtight container for up to 2 days

blueberry vanilla waffles

You will need: 40g Oats, 25g Vanilla Protein Powder, 1 Tsp Baking Powder, 2 Tsp Maple Syrup, 1 Tsp Apple Cider Vinegar, 50g Banana, Mashed, 100ml Almond Milk

Method: Add the oats to a blender and blend until they turn into a powder. Add in the remaining ingredients and blend into a thick batter. Allow a waffle maker to fully heat up, and once hot, spray with cooking spray. Ladle the batter into the waffle maker. Cook the waffles until steam stops coming out or when your waffle timer indicates they’re done. Remove the waffles, top with yoghurt, berries and maple syrup and enjoy!

Storage: Once cooked, the waffles must be eaten immediately, but you can premake the batter and store in the fridge for up to 12 hours in advance

mixed berry smoothie bowl

You will need: 2 Cups Frozen Mixed Berries (I used Raspberries, Blueberries and Blackberries), 1 Banana, 1 Tsp Chia Seeds, 2 Squares of Dark Chocolate & A Splash of Plant Milk

Method:
Add the plant milk, berries and half the banana to a blender. Blend together until there are no lumps. This may take a while and you may need to stop blending and scrape down the sides several times to make sure everything is blended. Pour the frozen smoothie into a bowl, it should be more like an ice cream texture. Chop the dark chocolate squares into tiny chunks and sprinkle on the top of the smoothie bowl. Thinly slice the banana and arrange around the edge of the bowl and add the chia seeds. Be careful not to get brainfreeze and enjoy!

Storage:
This smoothie bowl is best enjoyed straight away

biscoff pancakes

You will need: 150g Flour (self raising preferably but plain or gluten free is fine!), 1 tsp Baking Powder, 2 Tbsp Lotus Biscoff Spread, 150ml Plant Milk & 2 tsp Vanilla Extract

Method: Microwave the biscoff spread in 15 second increments until melted. In a bowl, combine all ingredients including the biscoff spread until a nice smooth consistency is achieved. Then place a heaped tablespoon into a pre heated, oiled pan. Cook on a medium heat for about 3 minutes (or until bubbles appear on the surface of your pancakes) , then flip and cook for 2 and a half minutes. Serve with your favourite toppings and enjoy!

Storage: This recipe makes 6 pancakes so you can store the pancake batter in an airtight container up to 3 days in the fridge 

homemade vegan granola

You will need: 200g Rolled Oats, 30g Coconut Oil (or other oil of choice), 15g Nut Butter, 75ml Maple Syrup, 15g Flaked Almonds, 1-2 Tsp Cinnamon & 1 Tsp Salt

Method: Heat your oven to 180°C (or 160°C for fan), and line a large baking tray with baking paper. Pour the oats into a large mixing bowl. Melt the coconut oil in a pan or a microwave jug until liquid, stir in the nut butter and maple syrup until combined. Add the almonds, cinnamon, and salt to the oats, pour over the oil mixture, and stir until all the oats are well coated. Spread the oats out into a thin layer on the baking tray and press down firmly (this helps form more granola 'clumps'). Bake in the over for 20-25 minutes, half way through I'd recommend giving the granola a little mix so it evenly browns. Remove the tray from the oven and allow to full cool. Once cool you can add in any additional extras such as chocolate chips or dried fruit and enjoy!

Storage: The granola can be stored at room temperature in an airtight container for up to 2 weeks

protein french toast

You will need: 35g Vegan Protein Powder, 2 Tbsp Ground Chia/Flax Seeds, 2 Tsp Vanilla Extract, 1 Tsp Cinnamon, 170ml Plant Milk & 2-3 Slices of Bread

Method: Whisk all of the ingredients together in a wide bowl. Dip the bread in the mixture and make sure each slice is completely coated.Cook the bread on a medium heat for 3 minutes on each side. If needed, transfer to an oven preheated to 180°C for 10-12 mins until desired texture. Add your favourite toppings and enjoy!

Storage: This recipe is enjoyed best straight away 

carrot cake oats

You will need: 1 Small Carrot, 1 Small Ripe Banana, Cinnamon, Ginger, Nutmeg, 1 Cup Oats & 250ml Plant Milk

Method: Peel and grate the carrot. Mash the banana in a bowl. Add the carrot and banana to a pan before adding the spices in relation to your taste. Stir until this carrot and banana are coated. Add the oats and the plant milk and continue to stir until the mixture turns thick and creamy. Add your favourite toppings and enjoy!

Storage: This recipe is enjoyed best straight away but you can put it in the fridge for up to 2 days before quickly reheating in a pan

eggplant waffles

You will need: 140g Spelt Flour, 300ml Hemp Milk, 2 Tbsp Chia Seeds, 1 Tsp Baking Powder, A Sprinkle of Cinnamon, A Dash of Ginger & 1/2 Eggplant

Method: Chop the eggplant into small chunks. Add all of the ingredients to a blender and blend until it turns into a smooth batter. Pour the batter into a waffle maker. Cook until the waffle maker indicates they are ready. Serve with some vegan yoghurt and granola and enjoy!

Storage: This recipe is enjoyed best straight away but you can store the batter in the fridge in an airtight container for up to 2 days

cauliflower smoothie bowl

You will need: 250g Frozen Raspberries, 100g Frozen Strawberries, 100g Steamed Cauliflower (You can use Frozen but I used Fresh), 1 Scoop Vanilla Protein Powder, 3 Tbsp Ground Flax, A Splash of Water & A Pinch of Salt

Method: Add the strawberries and cauliflower into a blender and add the water to the 400ml mark and blend until there are no lumps. Add a pinch of salt, protein powder and flax and mix it around. Let sit for a couple of minutes to thicken a bit while you prepare toppings. Add the raspberries and blend until smooth. Pour into a bowl and serve with dark chocolate, orange, froen raspberries and sour cream and enjoy!

Storage: This recipe is best enjoyed straight away but can be kept covered in the fridge for up to 2 days

apple pie oats

You will need: 1 Apple, 1 1/2 Tbsp Maple Syrup, 1 Tsp Cinammon, 500ml Cold Water & 1 Cup Rolled Oats

Method: Cut the apple into bite sized chunks and place into a pan. Add in the maple syrup and cinnamon then stir until the apple softens. Add in the cold water and cup of oats then stir until the mixture turns thick and creamy. Pour into a bowl, add your favourite toppings and enjoy!

Storage: This recipe is enjoyed best straight away but you can put it in the fridge for up to 2 days before quickly reheating in a pan

spiced protein pancakes

You will need: 1/4 Cup Apple Aauce, 1 Cup Water/Plant Milk, 1 Scoop Vanilla Protein Powder, 1/2 Cup Flour (I used Spelt), 1 Tsp Salt, 1 Tsp Baking Powder, 1 Tsp Spice Mix

Method: Add all of the ingredients to a bowl. Whisk together until there are no lumps. If needed, adjust the consistency with either more flour or water/plant milk. Once combined into a smooth batter, ladle circles into a pan. Fry the pancakes on both sides until golden brown. Serve with your favourite toppings and enjoy!

Storage: This recipe is enjoyed best straight away but the batter can be stored in the fridge in an airtight container for up to 2 days