Breakfast Bliss: Start your day the Vegan way

Welcome to your go-to source for delicious and easy vegan breakfast recipes! Whether you are a long-time vegan, exploring plant-based options, or simply looking for new ways to enjoy your mornings, you have come to the right place. Let's make breakfast exciting!

Moroccan Style Pancakes

Recipe:

  • 1 tsp dried yeast
  • 1 tsp sugar
  • 1 cup of warm water
  • 1 cup of milk such as oat
  • 2 cups of self raising flour
  • 2 tsp baking powder

Method:

  • Mix Warm water, yeast and sugar and leave to bubble for 5 minutes
  • Add milk, flour and baking powder and mix until smooth  
  • Leave in a warm place to rise for about 30 minutes
  • Spoon into a warm oiled pan and allow to cook, allowing bubbles to rise and pop. do not flip as this spoils the bubbles
  • Serve warm with the topping of your choice

Scrambled Tofu

  • 1 packet of Silken Tofu
  • 1 tsp Black salt
  • 1/4 tsp Turmeric

why not pimp up your scramble with some extras

  • Chopped Mushroom
  • Chopped Cherry Tomatoes
  • Spinach
  • Spring Onion
  1.  Drain water from Tofu
  2. If using extra items then fry them off first.
  3. Add the tofu to the pan and saute for 3-5 minutes until moisture reduces.
  4. Add black salt, turmeric to the pan and fry for a further two minutes.
  5. Season to taste.  

Banana, Walnut and Chocolate Breakfast Loaf

Makes 10 slices

Ingredients:

  • 4 ripe bananas, mashed
  • 250 g self raising flour
  • 75 g rolled oats
  • 75 g soft brown sugar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 80 ml vegetable oil
  • 100 ml Oat milk
  • 1 tsp vanilla extract

Optional extras (I used the all)

  • 2 tbsp Peanut butter  (100% peanut version)
  • 50 g Chopped walnuts
  • 2 tbsp Pumpkin seeds
  • 50 g Dark Chocolate Chips

Method:

  1. Preheat the Oven to 180oC (160oC fan)
  2. line a 2 lb loaf tin
  3. In a large bowl mash the bananas until smooth
  4. Stir in the milk, oil and vanilla
  5. Add the flour, oats, sugar, cinnamon, baking powder, and mix until combined.
  6. Fold in the walnuts, chocolate chips and sunflower seeds. 
  7. Pour into a lined loaf tin, swirl through peanut butter if using. 
  8. Bake for 50-60 minutes until skewer inserted comes out clean. If top starts to brown before middle cooked cover loosely with foil for last 15-20 mins
  9. Leave to cool on wire rack for at least 15 minutes before cutting to prevent crumbling.
  10. once cool I slice and place individually wrapped in the freezer, then either toast from frozen or get out the day before.
  11. Serve with a nice cup of tea, sliced with Vegan Greek Yogurt and blueberries, toasted with peanut butter or a drizzle of tahini if after something a bit different.