Breakfast has been the most challenging meal for me to “veganize.” If I didn’t have an egg, I would have toast with butter or some other pastry. Even my morning tea would have milk or sometimes honey. Today I wanted to share a few vegan breakfasts I have had and invite you to linkup your own favorite vegan breakfast ideas.
Egg And Dairy Free Waffles
This recipe from Mr Breakfast is fast, easy and tastes pretty good for not having any eggs or vegan egg substitute. Make sure to generously lubricate the waffle iron. I apply sunflower oil with a brush. It took about 6 minutes to get the waffle to cook all the way through. We got 6 waffles from a batch which was plenty for the two of us. You could easily double the recipe or make a couple of batches to feed the freezer. Top with maple syrup, fruit or any nut butter that doesn’t contain milk solids or honey (which means no Nutella, darn it).
Besan Flour Scramble
We’ve used besan flour many, many times. It’s made from chickpeas and is also called gram flour or garbanzo flour. A besan scramble is just what it sounds like. You mix besan flour and water with a little curry powder and scramble it like you would eggs. When the batter is cooked through the result doesn’t taste like egg, but it’s pleasant especially if well seasoned.
You can also cook some veggies and pour the besan flour batter over them and scramble it all together. In the photo I had onions, mushrooms, butternut squash and spinach. I can eat that combination any time of day. I forgot to take a photo of the end result. I think I had too many veggies for the amount of batter I made and as a consequence, mine didn’t look as nice as this photo from Kitchen Grrrls (where you’ll also find a recipe).
Quinoa Porridge with Stewed Apples
I added some oat milk and a little cinnamon and sugar to quinoa after it was cooked and topped it with stewed apples and slice almonds. I love quinoa but you really have to make sure to rinse it well to get rid of the bitter taste and any grit. It keeps well in the fridge if you want to cook a batch ahead to have on hand.
Pan con Tomate
Tomatoes on bread with a drizzle of olive oil is a really popular breakfast in Spain, minus the chips and jamon, of course. I haven’t had it lately, but I’m looking forward to getting some good tasting tomatoes again.
A simple chopped salad of tomatoes, onions and cucumber served with flat bread and some hummus is another vegan breakfast that will have to wait until the warm weather. It makes a great lunch, too, as shown in the photo (NOTE TO SELF: take new photos because that photo does not do it justice).
Tofu scramble, like the besan scramble, is a great way to use up any veggies you may have in the fridge. I haven’t had any tofu in awhile. I think I’ll add some to my shopping list.
Some mornings I’m content to have some toast with peanut butter and a piece of fruit, but I’ve come up with almost a week’s worth of breakfasts without trying too hard.