Vegan Breakfast Recipes

We love healthy yummy easy vegan recipes. Check out the below recipes they are yummy to the tummy....

Vegan Tofu Rancheros

SERVES 4 OR 5
PREP TIME: 10 minutes (not including time to make 15-Minute Refried Beans)
ACTIVE TIME: 20 minutes

scrambled tofu 
1 teaspoon olive oil
½ medium yellow onion, diced
One 14-ounce  block extra firm tofu
2 tablespoons vegetable broth, plus more if needed
1 teaspoon black salt (kala namak; or regular salt)
1 teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon ground turmeric
3 tablespoons nutritional yeast, optional
1 tablespoon lemon juice
Black pepper to taste
 
rancheros 
8 to 10 corn tortillas (2 per person)
½ batch  15-Minute Refried Beans  
Salsa
Chopped fresh cilantro
Sliced avocado, optional
Shredded cabbage or lettuce, optional
Sliced radishes, optional
Chopped green onions, optional
Lime wedges

 1. To make the scrambled tofu: Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes. Crumble the tofu into the pan. Cook, stirring gently, until the tofu is no longer releasing any water and is starting to brown on the edges, about 10 minutes. Meanwhile, combine broth, black salt, cumin, paprika, and turmeric in a small cup.
 2. Once the tofu has stopped releasing water, add the broth mixture. Cook for about 5 minutes more, until the liquid is absorbed. If it begins to stick, add another tablespoon of broth to deglaze the pan and reduce the heat. Add the nutritional yeast (if using) and lemon juice and cook for about 1 minute more. Remove from the heat and cover the pan to keep warm.
 3. To make the rancheros: Heat a small pan over medium heat. Place a tortilla in the pan and cook for about 1 minute, flip it, and cook for about 30 seconds more. Transfer to a plate and cover with aluminum foil. Repeat with the remaining tortillas.
4.  Spread some refried beans over each tortilla. Top with tofu scramble, a little salsa, and cilantro. If desired, you can also top with avocado slices, shredded cabbage, radish slices, and/or green onions. Serve immediately with a lime wedge. Any leftover scramble can be kept in an airtight container in the fridge for 3 to 4 days.

Vegan Maple–Peanut Butter Pancakes 

MAKES 8 PANCAKES
PREP TIME: 10 minutes
ACTIVE TIME: 25 minutes

¾ cup oat flour (certified gluten-free)
¾ cup gluten-free flour blend (soy-free if necessary)
1 tablespoon cornstarch
1 tablespoon baking powder
½ teaspoon salt
1¼ cups nondairy milk (nut-free and/or soy-free if necessary)
1⅓ cup maple syrup, plus more for serving
¼ cup unsalted, unsweetened peanut butter (or nut or seed butter of your choice)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
Vegan cooking spray (soy-free if necessary)
Vegan butter (soy-free if necessary), optional

 1.  If you’re not serving the pancakes immediately, see Tip below. In a large bowl, whisk together the oat flour, gluten-free flour, cornstarch, baking powder, and salt. In a medium bowl, whisk together the milk, maple syrup, peanut butter, vinegar, and vanilla. Add the wet ingredients to the dry and stir until combined.
 2.  Heat a large frying pan or griddle over medium heat for a couple of minutes. Lightly spray with cooking spray. Using a ⅓-cup measuring cup, scoop the batter onto the pan and cook until the top begins to bubble and the edges begin to lift. Use a spatula to flip the pancake. Cook for another minute or two. Gently lift the edge of the pancake to make sure it’s golden brown, then transfer the pancake to a plate (or the oven, as in Tip below). Repeat with the remaining batter, taking care to regrease the pan between pancakes.
 3.  Serve the pancakes topped with a bit of butter (if desired) and a drizzle of maple syrup. Keep leftovers in an airtight container in the fridge for 1 to 2 days.

VARIATIONS
These can also be made by replacing the oat flour, gluten-free flour, and cornstarch with 1½ cups unbleached all-purpose flour. If the batter is too thick, you may need to add a few tablespoons of nondairy milk to thin it out.

You can also use this batter to make waffles by cooking it in a waffle maker according to the machine instructions.

TIP
 If you’re not planning to serve the pancakes right away, preheat the oven to its lowest setting before you start preparing your batter. Place a cooling rack on a baking sheet. Once a pancake is done, transfer it to the cooling rack and place the sheet in the oven. Continue transferring all pancakes to the rack (avoiding overlapping if possible) and keep them there for up to 20 minutes.

Vegan Savory Breakfast Casserole

SERVES 10 TO 12
PREP TIME: 10 minutes (not including time to make Quick Bacon Crumbles)
ACTIVE TIME: 20 minutes
INACTIVE TIME: 40 to 45 minutes

Olive oil spray
One 14-ounce  block extra firm tofu
3 cups  unsweetened nondairy milk (nut-free if necessary)
2½ cups chickpea flour
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1½ teaspoons black salt (kala namak; or regular salt)
1½ teaspoons garlic powder
1 teaspoon mustard powder
¾ teaspoon ground turmeric
Black pepper to taste
1 teaspoon olive oil
½ medium yellow onion, diced
1 red bell pepper, diced
One 16-ounce  bag frozen hash browns
Quick Bacon Crumbles  
4 green onions, chopped (green and white parts)

1.  Preheat the oven to 400°F . Lightly spray a 9 × 13-inch baking dish with olive oil.
2.  Gently squeeze the tofu over the sink, releasing any extra water. Add the tofu, milk, chickpea flour, lemon juice, nutritional yeast, salt, garlic powder, mustard powder, turmeric, and pepper to a blender and blend until smooth. Pour into your largest bowl.
 3.  Heat the olive oil in a large frying pan over medium heat. Add the onion and bell pepper and sauté until just barely tender. Pour them into the bowl and return the pan to the stove. Add the hash browns to the pan and cook for about 5 minutes, stirring occasionally, until thawed and golden in color. Remove from the heat and pour into the bowl.
 4.  Add the bacon crumbles to the bowl and stir until combined. Pour into the prepared baking dish and sprinkle the green onions over the top. Bake for 35 minutes, or until firm and a toothpick inserted in the center comes out clean. Remove from the oven and let rest for 5 to 10 minutes before serving. Leftovers will keep in an airtight container in the fridge for 4 to 5 days.

Vegan Everyone’s Favorite Oatmeal 

SERVES 1
PREP TIME: 2 minutes
ACTIVE TIME: 8 minutes

1½ cups water
1 cup rolled oats (certified gluten-free if necessary; see Tip)
¼ cup nondairy milk (nut-free and/or soy-free if necessary)
1 to 2 tablespoons maple syrup
1 teaspoon ground cinnamon
Salt to taste

 1.  Combine the water and oats in a small saucepan or pot and bring to a boil. Reduce to a simmer and cook, untouched, for 3 to 4 minutes, until slightly thick and sticky.
 2.  Add the milk, maple syrup, cinnamon, and salt and cook for 1 to 2 minutes more, until it’s heated through and has reached your desired thickness. Remove from the heat and transfer to a serving bowl. Serve immediately with your choice of toppings.

VARIATIONS
Simple Fruit and Nut Oatmeal: Once cooked, top oatmeal with ⅓ cup fresh fruit (sliced banana, chopped strawberries, sliced nectarine or peach, blueberries, raspberries, blackberries) and/or 2 tablespoons chopped dried fruit (peaches, apricots, apple, cherries, raisins) and/or 1 tablespoon chopped nuts (almonds, pecans, walnuts, cashews, peanuts, macadamia nuts). If desired, drizzle with a little more maple syrup.

Cinnamon Raisin Oatmeal: Increase the amount of cinnamon to 1½ teaspoons and add 1 tablespoon blackstrap molasses and ¼ cup raisins to the oatmeal when you add the milk. Top with an additional 1 tablespoon raisins, a drizzle of maple syrup, and/or 1 tablespoon chopped nuts.

Peanut Butter and Banana Oatmeal: When adding the milk, add ⅓ cup sliced bananas and 1 tablespoon peanut butter. Top with a few more banana slices, 1 tablespoon chopped peanuts, and drizzles of peanut butter and maple syrup. You could also add a couple of tablespoons of chocolate chips to take it over the top.

Double Chocolate Oatmeal: Stir in 2 tablespoons cocoa powder when you add the milk. After removing from the heat, stir in 1 to 2 tablespoons chocolate chips. Top with chopped nuts and/or cacao nibs.

Fruit Pie Oatmeal: Add ⅓ cup chopped fruit of your choice (apple, pear, strawberries, bananas, blueberries, blackberries, cherries, peach, pear, persimmon) to the pot when adding the oats. Top with ¼ cup of the same fruit and/or 1 tablespoon chopped nuts.

Vegan Vanilla French Toast with Strawberry Sauce

SERVES 4
PREP TIME: 15 minutes (not including time to make Vanilla Whipped Cream)
ACTIVE TIME: 35 minutes

French toast 
1 vanilla bean
1 cup plain or vanilla nondairy milk (nut-free and/or soy-free if necessary)
½ cup canned coconut milk (or vegan creamer)
½ cup chickpea flour
2 tablespoons maple syrup
1½ tablespoons arrowroot powder
1 teaspoon vanilla extract
¼ teaspoon salt
Vegan cooking spray (soy-free if necessary)
8 vegan bread slices (the thicker the better; gluten-free if necessary)
Vanilla Whipped Cream, optional
Powdered sugar (or xylitol) for dusting, optional
Sliced almonds, optional

strawberry sauce 
4 cups chopped strawberries (fresh or frozen)
1 tablespoon cornstarch
1 to 2 tablespoons agave syrup (or maple syrup; depending on sweetness preference)
1 tablespoon lemon juice
1 tablespoon water

1.  Use a paring knife to make a slit lengthwise down the side of the vanilla bean. You don’t want to cut it in half—just split it open. Use the knife to scrape out the tiny seeds. Place the seeds in a large shallow bowl or baking dish.
 2.  Add the nondairy milk, coconut milk, flour, maple syrup, arrow-root, vanilla extract, and salt. Stir until combined.
 3.  Preheat the oven to its lowest setting. Place a cooling rack on a baking sheet. Set aside.
 4.  Heat a large frying pan or griddle over medium heat for a couple of minutes. Spray the pan generously with cooking spray. Dip 1 or 2 slices of bread (depending on how many will fit in your pan) in the milk mixture and soak for 10 to 15 seconds on each side. Place the slices in the pan and cook until golden and crispy, 3 to 4 minutes on each side. Transfer to the cooling rack and place the baking sheet in the oven to keep warm until ready to serve. Repeat with the remaining slices of bread, respraying the pan each time before adding new slices.
 5. To make the strawberry sauce: Combine the sauce ingredients in a small pot and bring to a boil. Reduce the heat and simmer, stirring frequently, for 3 to 5 minutes, until thickened. Remove from the heat and keep warm.
  6.  If you want, slice the pieces of toast in half diagonally before serving. To serve, place two slices of bread (or four halves) on a plate, topped with a dollop of vanilla whipped cream (if using), a scoop of strawberry sauce, and if you desire, a light dusting of powdered sugar. Sprinkle with a few sliced almonds and serve.

Vegan Mushroom-Kale Skillet Hash 

SERVES 4
PREP TIME: 10 minutes
ACTIVE TIME: 20 minutes

2 teaspoons olive oil
½ medium red onion, diced
2 garlic cloves, minced
3 or 4 red potatoes (about 18 ounces, chopped into ½-inch cubes
8 ounces cremini mushrooms, sliced
1½ teaspoons Old Bay Seasoning
Low-sodium vegetable broth, optional
1 bunch (12 to 16 ounces dino kale (aka lacinato or black kale), stems removed, chopped
Salt and black pepper to taste
 
 1.  Heat the olive oil in a large frying pan, preferably cast iron, over medium heat for a minute. Add the onions and sauté just until translucent.
 2.  Add the garlic, potatoes, mushrooms, and Old Bay and cook, stirring occasionally, until the mushrooms and potatoes are tender and the potatoes are golden, 15 to 20 minutes. If sticking occurs, add a splash of vegetable broth and lower the heat.
 3.  Once the veggies are tender, add the kale and cook until wilted. Add salt and pepper and remove from the heat. Serve immediately. Leftovers will keep in an airtight container in the fridge for 2 to 3 days.

Vegan Quick & Easy Avocado Toast 

SERVES 1
PREP TIME: 3 minutes
ACTIVE TIME: 5 minutes
 
2 vegan bread slices (gluten-free if necessary)
½ avocado, pitted
¾ teaspoon nutritional yeast, optional
1 teaspoon hemp seeds (or sunflower seeds, or toasted pepitas/pumpkin seeds)
 
Toast the bread. Scoop half of the avocado onto each slice and use a fork to mash and spread it on the toast. Sprinkle with nutritional yeast (if using) and top with seeds. Serve immediately.

TIP
 Ripe avocados work best here. The avocado should be slightly soft but not mushy. If you remove the stem at the top of the avocado, the flesh underneath should be yellow. Green will mean that it’s not ripe enough and brown means that it’s too ripe (though you could probably still get away with an overripe avocado here).
 If you have some leftover  Lemon Tahini Sauce, it’s magical drizzled on this toast.