It’s not always easy to pull it together and whip up breakfast on a lazy weekend morning. But, the same old bowl of cereal can get pretty dull after a while. If you’re in need of inspiration, here are three vegan breakfast ideas that are tasty as they are good for you.
1. Matcha Green Tea Smoothie Bowl
A delicious smoothie bowl infused with matcha green tea powder to get your weekend started right!
- 2 sliced bananas (frozen)
- ½ cup coconut milk
- 2 tsp matcha green tea powder
- 1 cup organic spinach or kale
- Toppings of your choice like coconut flakes, fresh berries, chia seeds, flax seeds or toasted nuts
In a blender, add the frozen banana slices, pineapple chunks, matcha green tea powder, coconut milk, and spinach or kale.
Blend on high until smooth and creamy. If the texture is too thick, add some more coconut milk. You could also add a touch of maple syrup for sweetness.
Divide between serving bowls. This smoothie is best eaten fresh. To make it even more delicious, top it up with some juicy berries, banana slices, roasted almond slivers, or coconut flakes.
2. Buckwheat Crepes
These antioxidant-rich buckwheat pancakes are tasty and packed with nutrients.
- 1 cup buckwheat flour
- ¼ cup rice flour
- 1 tsp vanilla extract
- 1 tbsp ground flax seeds
- 1 cup almond milk
- 1 cup water
- 1 tbsp sugar
- Coconut oil
To make the crepes, combine all the ingredients and blend until smooth.
Preheat a nonstick pan on medium heat. Add some coconut oil to grease it.
Ladle the batter into the heated skillet, allowing it to spread outward towards the edge of the pan.
Once the sides look cooked, flip and cook for an additional 2 minutes. Repeat the steps with the remaining batter.
Serve your crepes with maple syrup, vegan chocolate sauce, and toasted nuts. For a savory twist, add mushrooms, spinach, and vegan cheese.
3. Scrambled Tofu with Veggies
This delicious, protein-rich meal is a great way to kickstart your morning!
- 2 cups firm tofu (crumbled)
- 1 cup bunch kale leaves (sliced)
- 1 red bell pepper(diced)
- 1 cup mushrooms (sliced)
- 2 cloves minced garlic
- 1 1/2 tsp smoked paprika
- 1 tsp ground cumin
- ¼ tsp turmeric
- 1/4 cup nutritional yeast
- Salt and pepper to taste
Heat non-stick pan over medium-high heat. Saute the mushrooms and red pepper until they begin to soften.
Add the minced garlic and cook for a minute.
Stir in the crumbled tofu and season with the paprika, turmeric, cumin, and salt. Cook until the spices are fragrant.Add the kale and cook until it softens
Add the nutritional yeast and freshly ground black pepper to taste. Cook for a minute until all the flavors combine.
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