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What are the best Vegan breakfast ideas? From vegan fry-ups to pancakes
HEARTY breakfasts can often involve meat, eggs, dairy and other animal product, but there are many delicious breakfast recipes to try if you're vegan.
Here, we've compiled a short round-up of the best vegan recipes the internet has to offer, from vegan fry-ups to pancakes.
1
What are the best vegan breakfast ideas?
There are a number of delicious options for vegan breakfasts including:
- Vegan fry-up
- Vegan coconut pancakes with caramelised bananas
- Flourless pumpkin muffins
- Overnight oats
How can I make a vegan fry up?
Vegan Fry-Up, by
Ingredients
- 1 large potato
- 1 ½ tbsp peanut butter
- 14 cherry tomatoes
- sunflower oil
- 2 tsp maple syrup
- 1 tsp soy sauce
- ¼ tsp smoked paprika
- 1 large Portobello mushroom
- 349g pack silken tofu
- 2 tbsp nutritional yeast
- ½ tsp turmeric
- 1 clove garlic
- crushed
- 4 vegan sausages (we used Dee’s leek & onion)
- 1 x 200g can baked beans
Method:
- Cook the potato whole in a large pan of water, boil for 10 mins then drain and allow to cool. Peel the skin away then coarsely grate. Mix with the peanut butter and season well. Set aside in the fridge until needed.
- Heat oven to 200C/180C fan/gas 6. Put the cherry tomatoes onto a baking tray, drizzle with 2 tsp sunflower oil, season and bake for 30 mins or until the skins have blistered and start to char. Cook the beans and sausages following the instructions on the pack so they're ready to serve at the same time as the scrambled tofu.
- Meanwhile, mix the maple syrup, soy sauce and ¼ tsp smoked paprika together in a large bowl, add the sliced mushroom and toss to coat in the mixture. Leave to stand while you pour 2 tsp sunflower oil into a non-stick frying pan and bring it up to a medium high heat. Fry the mushroom until just starting to turn golden but not charred. Scoop onto a plate and keep warm until serving.
- Put 1 tbsp oil into the frying pan and add spoonfuls of the potato mixture – you should get about 4. Fry for 3-4 mins each side then drain onto kitchen paper.
- Crumble the tofu into your frying pan and sprinkle over the remaining ingredients and a good pinch of salt and pepper. If the pan looks a little dry add a splash more oil. Fry for 3-4 mins or until the tofu is broken into pieces, well coated in the seasoning and hot through.
- Divide everything between 2 plates and serve with a hot mug of tea made using soy milk.
How can I make vegan pancakes?
Vegan Coconut Pancakes with Caramelised Bananas Recipe, by
Ingredients
- 225g self-raising flour
- 2 tbsp golden caster sugar
- 1 tsp baking powder
- ½ tsp salt
- 30ml coconut oil, melted, plus extra for frying
- ½ tsp vanilla extract
- 400ml free from coconut milk drink
- 50g soft brown sugar
- 100ml free from coconut milk drink
- 2 bananas, peeled and sliced into thick rounds
- 4 tbsp dairy-free coconut yogurt, to serve
Method:
- Sift the flour into a large bowl, add the caster sugar, baking powder and salt and mix together. Whisk in the melted coconut oil, vanilla extract and 375ml of the coconut milk to create a smooth batter, about the consistency of thick double cream – if the batter seems a little thick, add the remaining coconut milk to loosen.
- Melt a little coconut oil in a large frying pan, add a large spoonful of the batter for each pancake, you may fit 2-3 in the pan at a time. Cook over a low heat for 2-3 mins or until small bubbles start to appear. Flip over the pancakes and cook for another 2 mins or until pale golden and well risen. Transfer to a serving plate and keep warm while you repeat with the remaining batter to make 12 pancakes.
- To make the caramelised bananas, heat the sugar and coconut milk together in another frying pan until the sugar has melted and the mixture is bubbling. Once reduced slightly, add the sliced bananas and allow to bubble for 2 mins, then flip over the slices and cook for another 1 min.
- Serve 3 warm pancakes per person with some of the bananas, drizzling over any remaining caramel from the pan. Finish with a dollop of coconut yogurt.
How can I make vegan muffins?
Flourless Pumpkin Muffins, by by Melissa King
Ingredients
- 1 1/2 cup
Ingredients
- 1/2 cup whole rolled oats
- 1/2 cup almond milk or light coconut milk, more as needed
- 1/2 teaspoon maple syrup
- Pinch of sea salt
- Any desired toppings
Method:
- In a jar combine the oats, almond or coconut milk, maple syrup, and salt.
- Stir and chill overnight.
- In the morning scoop the oats into a bowl, stir in more almond or coconut milk, if desired, for consistency.
- Top with desired toppings.
MORE IN FOOD
What other recipes can vegans enjoy?
Veganism is the act of eating nothing that contains animal products.
So not only does it rule out meat and fish, but also dairy and eggs.
But that doesn't mean you have to miss out as you can follow recipes for delicious chocolate, strawberry, coffee and red velvet cake.
And now you can enjoy a vegan Starbucks' Pumpkin Latte drink.
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