29 Delicious Vegan Breakfast

1. Jumbo Chickpea Pancake

Jumbo Chickpea Pancake

Protein, fiber, and the perfect hummus/avocado/salsa canvas. What else could you ask for in a breakfast? Recipe available here.

2. Blueberry Oatmeal Waffles

Blueberry Oatmeal Waffles

Reason enough to finally get that waffle iron. Get the recipe here.

3. Chocolate Hazelnut Spread

Chocolate Hazelnut Spread

Nutella, meet your match. Get the recipe here.

4. Jelly Filled Muffins

Jelly Filled Muffins

For when you’re feeling a little fancy. Get the recipe here.

5. Tofu Omelets

Tofu Omelets

Eggs not invited. Get the recipe(s) here.

6. Toast With Refried Beans And Avocado

Toast With Refried Beans And Avocado

For the kitchen-phobic vegan. If you can make toast, you can make this breakfast.Get the recipe here.

7. Soft & Chewy Sugar-Free Baked Granola Bars

Soft & Chewy Sugar-Free Baked Granola Bars

Perfect for the health conscious, on-the-go, freezer-utilizing vegan. Get the recipe here.

8. Wholesome Banana Bread

Wholesome Banana Bread

Like cake but for breakfast. Get the recipe here.

9. Pearrific Green Smoothie

Pearrific Green Smoothie

Easy, breezy, beautiful Smoothie Girl (or Boy!). Get the recipe here.

10. Sun-Dried Tomato, Mushroom, And Spinach Tofu Quiche

Sun-Dried Tomato, Mushroom, And Spinach Tofu Quiche

Perfect for the people that like to cook once and eat for a week, this quiche can be eaten cold out of the fridge or heated in the microwave. Get the recipe here.

11. Alicia Silverstone’s Peanut Butter Granola

Alicia Silverstone's Peanut Butter Granola

Waste money on store bought granola? As if. Get the recipe here.

12. Baked Blueberry Donuts

Baked Blueberry Donuts

Because muffins get boring after awhile. Get the recipe here.

13. Breakfast Sandwich

Breakfast Sandwich

Don’t let the meat eaters have all the breakfast sandwich fun. Get the recipe here.

14. Warm & Nutty Cinnamon Quinoa

Warm & Nutty Cinnamon Quinoa

Quinoa: Not just for dinner. Get the recipe here.

15. Stacked Strawberry Shortcake Pancakes

Stacked Strawberry Shortcake Pancakes

As it turns out, Strawberry Shortcake is not just a cartoon characterGet the recipe here.

16. Canal House Lentils

Canal House Lentils

bonappetit.com / Christopher Hirsheimer & Melissa Hamilton

Lentils for breakfast may sound weird, but we’re not making this up. Dishes like this are standard morning fare in Japan. Get the recipe here.

17. Pan Seared Oatmeal With Blueberries

Pan Seared Oatmeal With Blueberries

Take oatmeal to the next level. Get the recipe here.

18. French Toast

French Toast

How to say “I love you” in Vegan. Get the recipe here.

19. Tofu Breakfast Tacos

Tofu Breakfast Tacos

Because everything tastes better in a taco. Amirite? Get the recipe here.

20. Luscious Indian Cream Of Wheat

Luscious Indian Cream Of Wheat

Creamy yet healthy, cream of wheat is the breakfast enigma of our time. Get the recipe here.

21. Egyptian Ful Medames

Egyptian Ful Medames

All that protein in one little bowl. Get the recipe here.

22. Tofu Scramble

Tofu Scramble

Bon Appetit / Matt Duckor

Serve to your egg-eating friends and see if they complain. Get the recipe here.

23. Loveliest Lemon Pancakes

Loveliest Lemon Pancakes

kblog.lunchboxbunch.com / Kathy Patalsky

Just make sure you make enough for seconds… and thirds… and yeah, probably fourths too. Get the recipe here.

24. Citrus Granola Parfait

Citrus Granola Parfait

Another good excuse for all those Mason jars you bought. Get the recipe here.

25. Detox Green Monster Smoothie

Detox Green Monster Smoothie

Feeling last night’s bad decisions a little too much this morning? Get the recipe here.

26. Samoan Coconut Tapioca Porridge

Samoan Coconut Tapioca Porridge

Simple yet impressive, just like your ex-boyfriend. Get the recipe here.

27. “Hot Chocolate” Banana-Nut Oatmeal

"Hot Chocolate" Banana-Nut Oatmeal

With only 382 calories and a respectable 11 grams of protein, this proves once and for all that chocolate is a health food. Recipe available here.

28. The Incredible Vegan Frittata

The Incredible Vegan Frittata

Yeah this one will definitely take a little while, but just look at how incredible it is and tell me it’s not worth it. Get the recipe here.

29. Carrot Cake Jars

Carrot Cake Jars

We say the [vegan] cream cheese qualifies this as a breakfast. Get the recipe here.

Japchae Vegan Style

Japchae is one of Korea’s favorite traditional dishes. This dish was first introduced to me when we visited our friends in Arizona. The first time I tasted it, i was already hooked. Japchae usually has meat in it so when it was served to me, I just put aside the meat. I knew that it will be one of my favorites. Japchae is a noodle dish that is prepared and cooked almost exactly like the ‘Pansit’ (noodles with stir fry vegetables ) of the Philippines. The only difference would be the  kind of noodle and the variety of vegetables used. One of the reason why this is a sold out dish in our family is because Austria loves every type of noodles. As long as my kids eat what I cook, i’m a happy mommy! Here is my version of Japchae vegan style.

japche

Ingredients:

Makes 4 servings.

How to prepare your ingredients before stir frying:

  1. Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly.
  2. Slice a package of white mushrooms (2 cups’ worth).
  3. Cut a carrot into thin matchstick-shaped pieces 5 cm long.
  4. Cut 7 -8 green onions into 7 cm long pieces.
  5. Slice one onion thinly.
  6. Slice 150 grams of beef into thin strips.

Now let’s start!

  1. Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put in a large bowl.
  2. Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix it up and set aside.
    *tip: Take one sample and taste it to see whether or not it’s cooked properly. If it feels soft, it’s finished.
  3. In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze it gently to get the water out, then cut it into 5 cm pieces.
  4. Add ½ tbs soy sauce and ½ tbs sesame oil and mix it and place it onto the large bowl.
    *tip: When you drain the hot water from the pot, don’t discard the hot water. Put it back into the pot so you can cook your spinach quickly.
  5. On a heated pan, put a few drops of olive oil and your carrot strips and stir it with a spatula for 30 seconds. Put it into the large bowl (don’t burn it!).
  6. Place a few drops of olive oil on the pan and add your sliced onion. Stir it until the onion looks translucent. Put it into the large bowl with your carrots.
  7. Place a few drops of olive oil on the pan and add the sliced white mushrooms. Stir it for a bit and then put it in the large bowl.
  8. Place a few drops of olive oil on the pan and add your green onions. Stir for 1 minute and put it into the large bowl.
  9. Place a few drops of olive oil on the pan and add your beef strips and your sliced shiitake mushrooms. Stir it until it’s cooked well, then add 3 cloves of minced garlic, ½ tbs soy sauce and ½ tbs sugar. Stir for another 30 seconds and then put it into the large bowl.
  10. Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper to the large bowl. Mix all ingredients, then sprinkle 1 tbs of toasted sesame seeds on the top.
  11. Serve with fried tofu!

ENJOY!

thanksgiving meal vegan style

Becoming vegan 4 years ago has been one of the most exciting part of my life. I did it to challenge myself and also for health reasons. But the most rewarding part of it is learning how to cook! I enjoy putting fresh vegetables together and discovering what I can do with them. For some, becoming vegan seem impossible and can’t even imagine how they might be able to survive.

I have never prepared a Thanksgiving meal before because we are always either at a family or a friend’s home. This year our family is hosting one. My go to resource of recipes are online. I’d like to share you some of the meals I’m thinking of making it and hopefully you will have the faith to have a meatless Thanksgiving! :)

Butternut Squash With Whole Wheat, Wild Rice, & Onion StuffingWhole-wheat-stuffed-butternut1Red Quinoa Pilaf with Kale and Cornquinoa-pilaf2Stuffed Tofu Turkeyvinh-loi-turkey-570x372Easy Vegan Pumpkin or Squash PieEasy-vegan-pumpkin-pieSpinach, Orange, and Red Cabbage SaladSpinach-orange-salad2

romancing with plant base food…

portabello mushroom burgerphoto

Hello portobello mushroom burgers! I grew up seeing these as a vegetarian option in restaurants and cafes. But here’s the thing, for mushroom lovers (that would be me, you too?), portobellos are perfect for burgers, whether you are vegetarian or not. The cap of this ginormous cremini is the perfect size and shape of a burger. The mushroom is meaty and juicy and umami-y. Paint the caps with a little olive oil, put them on the grill for a few minutes each side, and you have a perfect grilled mushroom to put between two burger buns. In the following rendition, we’ve layered on grilled onions, some sautéed spinach, and sun-dried tomatoes, but it’s just as good plain, with a little salt and pepper. Article from Elise Bauer of Simply Recipes .

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