5 Delicious Recipes for a Hearty Vegan Breakfast


OH MAN! You don’t want to scroll by these 5 Delicious Recipes for a Hearty Vegan Breakfast!  This is breakfast fit for a king, a lumberjack, or a very hungry vegan who recipe tested through breakfast and ate this fantastic platter at lunchtime.  What is extra special, these aren’t just vegan; they are oil free too! Wahoo!  From the creaminess of the Mushroom “Sausage” Gravy to the savory Yolk sauce… these 5 delicious recipes will have you craving breakfast for every meal.  This biscuits and gravy recipe took us right back to a North Carolina breakfast!  Happy Breakfasting!

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Mushroom "Sausage" Gravy
Course: Breakfast
Ingredients
  • 1 pound mushrooms trimmed & quartered
  • 2 C unsweetened almond milk
  • 1/2 C raw cashews plus water to equal 1 C total blended until liquified
  • 1 T dried sage
  • 1 1/2 t fresh ground black pepper
  • 1 Tsp fresh ground fennel seed
  • Salt to taste
Instructions
  1. Sauté mushrooms over medium heat in a large skillet until liquid has released, dried up, and mushrooms are browned
  2. Add the rest of the ingredients and simmer until thickened, stirring occasionally (it will thicken further off heat); salt to taste

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Biscuits
Course: Breakfast
Ingredients
  • 1/2 C water
  • 1 T chia seeds
  • 1 T lemon juice
  • unsweetened almond milk roughly 2/3 cup
  • 1 C all-purpose flour
  • 1/2 C whole wheat flour
  • 1 1/2 tsp sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
Instructions
  1. Preheat oven to 450 degrees and line baking sheet with parchment paper
  2. Whisk flours, sugar, baking powder, baking soda, and salt in large mixing bowl
  3. Blend 1/2 cup water and chia seeds on high and pour into 1 cup measuring container, set aside
  4. Add 1 T of lemon juice to chia mixture
  5. Add enough almond milk to lemon and chia mixture to bring to 1 cup of liquid.
  6. Gently fold liquid into dry refraining from over mixing; knead gently until combined, adding flour as necessary to prevent sticking
  7. Drop into 6 equal piles onto the parchment lined baking sheet
  8. Bake for 5 minutes at 450 degrees, and then rotate pan and reduce oven temp to 400. Bake another 13-15 minutes.

 

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Super Easy Home Fries
Course: Breakfast
Ingredients
  • 1 pound of potatoes diced 1/2"
  • 1/2 green bell pepper thinly sliced
  • 1/2 red bell pepper thinly sliced
  • 1 small onion thinly sliced
  • garlic powder
  • salt & pepper
Instructions
  1. Preheat oven to 450 degrees and preheat baking sheet
  2. Sauté onions and peppers in a dry pan over medium heat until soft; add a splash of water as needed to prevent sticking
  3. Line baking sheet with parchment and spread potatoes in even layer on baking sheet; season with salt and pepper
  4. Bake for 20 minutes
  5. Using a spatula, gently stir potatoes and then stir in peppers and onions, bake until browned - another 15 minutes
  6. Remove from oven and sprinkle with garlic powder to taste.

Baked Tofu (& Yolk Sauce)

  1. Preheat oven to 450 degrees and line baking sheet with parchment paper
  2. Cut tofu into planks and season with salt and pepper, we also added 21 Seasoning Salute from Trader Joes 
  3. Bake for 20 minutes, flip and return to oven for another 20-30 minutes.  You want the outer texture to be firm and dry, while the inside is still soft.

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Savory Grits
Course: Breakfast
Ingredients
  • 2 C unsweetened almond milk
  • 2 C water
  • 1/2 Tsp salt
  • 1 C grits or polenta
  • 2 T nutritional yeast
  • 1 1/2 Tsp onion powder
  • 1/2 Tsp black pepper or to taste
Instructions
  1. Bring almond milk and water to a boil
  2. Slowly add grits while whisking; add salt
  3. Cook on low, covered, until thick and creamy - about 15 minutes
  4. Remove from heat and stir in nutritional yeast, onion powder, and pepper.

We hope you enjoy these 5 Delicious Recipes for a Hearty Vegan Breakfast.  Mix and match or make the whole shebang to feed all those vegan Lumberjacks in your life!  Be sure to let us know if you share a pic on Social Media of your rendition and #veginspiredfoodie.

Until next time, Eat more Plants and Live VegInspired!

 

 

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