10 Vegan Breakfast Ideas (Compilation #70)
It may be getting hotter, but I'm not going to let that break my spirit. So here we have some summery breakfasts--some savory, some sweet, all a ray of hope among all this dispiriting sunshine.
1. Orange Rice Salad with Vegan Ham (Nut Free, Soy Free)
I had adopted some tangerines from a conference that had way too many tangerines, and I had about 1/2 cup of cooked Calrose rice in my fridge, an open package of Tofurky, and some fresh parsley, so I set forth to make this rice salad. This really is in idea territory rather than recipe territory, because I know I could make it a bit more exciting if I try again, but for a first go? This was amazing. I dressed the rice with a bit of canola oil and orange juice. I think rice vinegar would be nice here, too. Salt and pepper rounded out the seasonings, and the salad itself has tangerine segments, strips of Tofurky ham, parsley, a scallion, and peas. This was remarkable and I would definitely make it again! I think some slivered almonds would really amp up the wow factor here. Stay tuned for future breakfast rice salad experiments.
2. Mango Avocado Dip Toast (Nut Free, Soy Free)
I was intrigued and a bit frightened by this recipe from Sin-a-Mon Tales, but I'm glad I tried it! It's essentially a mango avocado salsa with olives and tomatoes (yes, that sounds weird, but go with it) using lemon juice instead of lime. I put the dip on top of a bed of spring mix on some marble rye sourdough toast (homemade, a gift from a neighbor). This was delicious! It made for a perfect breakfast with a grain coffee soy latte.
3. Avocado Smoothie Bowl (Gluten Free)
I got this idea from something I saw somewhere--maybe on a chocolate company's website?--but I didn't follow any recipe. I had cut into an avocado that I only realized after the fact was not at all ripe, and so I saved it for a smoothie bowl. I'm confident it would be even better with properly ripened avocado, but this was pretty great nonetheless! I blended half of that somewhat too hard avocado with a frozen banana, a teaspoon of vanilla protein powder, a tablespoon of maple syrup, and 1/4 cup of soy milk. I topped the pale green base with some granola, shredded coconut, chia seeds, and mini chocolate chips. I had this with a grain coffee soy latte.
4. Biscoff Pancakes (Nut Free, Soy Free Option)
I had some Biscoff spread left over from when I made my Biscoff cake a while ago, and eating cookies for breakfast sometimes seems like a good idea, so I tried this recipe from Earthly Provisions. I topped the Biscoff pancakes with more Biscoff spread and some crushed Biscoff crumbs and put some strawberries on the side for color and to cheer myself up on a day warmer than it should have been. I really enjoyed these pancakes! If you like Biscoff, these are delightful. I used soy milk in the batter, but if you need to avoid soy, you can easily swap in something else, like oat milk. I think these pancakes would also be amazing with an apple topping, or with finely chopped apples in the batter. Go forth and experiment!
5. Mango Sticky Oats (Gluten Free)
There are occasional recipes that seem to capture the hyper palatability of processed foods, even though they're just something one whips up in one's kitchen, and this is one of them. It is seriously addictive. You can find it at Plant Based RD. It's essentially mango sticky rice made with oats instead, with the oats cooked up in a mixture of soy milk, coconut milk, kosher salt, coconut sugar, and vanilla and then topped with a sauce made from more sweet and salty coconut milk, then mango and sesame seeds (I used both black and white sesame seeds to make it prettier). I thought that the amount of kosher salt suggested was kind of a lot, but the salty-sweet combination was amazing, so I'd recommend using the full amount when you first try it out. I would make this again without hesitation.
6. Savory Vegan French Toast with Spinach and Tomatoes (Nut Free)
Still having that amazing marble rye sourdough, I used some slightly stale slices to make a recipe from Lazy Cat Kitchen. The custard for the French toast is made from a lot of vegan protein sources--tofu, soy milk, miso, and nutritional yeast--so that gives this breakfast some staying power. It also has a boost of savory flavor from some non-dairy cheese and some added nutrition from sauteed tomatoes and spinach. There are few things I've liked more!
7. Zucchini Potato Hash Browns (Gluten Free, Nut Free, Soy Free)
More savory options: A neighbor gave me some zucchini she grew (there's zucchini everywhere these days, really), so I was looking for more ways to incorporate zucchini so I could use this homegrown produce. These zucchini potato hash browns are a recipe from This Savory Vegan. It's pretty easy and relatively quick to prepare. I had the hash browns with avocado and a tomato spinach tofu scramble, but if you need to avoid soy, you'll want to substitute something else for the tofu. It was a perfectly delicious breakfast on a lazy weekend morning!
8. Chocolate Glazed Lemon Poppy Seed Muffins (Gluten Free, Soy Free Option)
This is an amazing recipe from Feasting on Fruit. I wanted to make it during my pantry utilization quest because it helped me get through some poppy seeds, but also because I loved the idea of having a lemon poppy seed muffin topped with chocolate. So toward the end of the time when it was feasible to turn on the oven (a few months ago at this point), I whipped some up. I used soy milk in this recipe, but if you're avoiding soy, just use the almond milk directed by the recipe. These are amazing, decadent muffins I feel are fine for breakfast with a glass of soy milk and some fruit, in part because they're made with oat flour and almond flour and therefore full of whole grains and a lot more protein than most of my morning muffins.
9. Peanut Butter Yogurt Bowl (Gluten Free)
In this photo, I realize the apple slices are what draw the eye, but look off to the upper left, where you'll see some yogurt. I mixed 1/2 cup of a non-dairy vanilla yogurt with a tablespoon of peanut butter and a teaspoon of maple syrup. I put this delicious mixture as the base layer of a little bowl, then topped that with some granola (pumpkin spice granola in this case, because I had it on hand and I didn't have anything else on hand in the realm of granola). This is delicious! Of course, it's not a full meal on its own, so that's why I had it with a moringa latte and some apple slices. I enjoyed this thoroughly.
10. Blueberry Nectarine Crisp (Gluten Free)
Summer is really about fruit crisps, isn't it? I think they make a great breakfast option with some non-dairy yogurt and a soy latte, with bonus points if you have some whipped cream to go along with things. Here, I used a recipe from Short Girl Tall Order, cut in half and cooked in my toaster oven because who is ever going to turn on the oven in weather like this? No complaints; this was delicious.
A lovely compilation of morning eats--thanks!
ReplyDeleteIf you try any of this, let me know!
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