Breakfast has always been my favorite meal. There is something about waking up slowly on a Sunday morning and staying in your PJ’s just a little longer than usual, enough to cozy up with a warm cup of tea or coffee and enjoy a delicious breakfast.
What do I look for in breakfast? Well, that changes with my mood, of course, but in general I look for a breakfast full of a complete protein, a carbohydrate of some sort and healthy fats! Today I will be sharing some of my favorite breakfast dishes, some for those mornings when, well, you just don’t want to deal with making anything, and others for when you are looking for some cooking fun with big flavor and great results!
In living a plant based diet, breakfast foods can be seemingly hard to come by but, as you will soon see, there are plenty of healthy, exciting, delicious, breakfast options that are sure to be satisfying for plant based living and meat eaters alike!
Today I will be sharing with you recipes for a chia pudding with bananas and marion berry jam, breakfast burrito with roasted potatoes, A pear, apple, and berry baked oatmeal, scrambled tofu with toast, and a very berry smoothie topped with my Sunshiney Granola. These are my go-to recipes that I hope become some of yours!
Be sure to head over to The Rich Life in Wine Country to see what Adrienne’s five favorite low carb, healthy, and delicious breakfasts are!
RECIPE #1: Chia Seed Pudding with Bananas and Marion Berry jam!
I always have a batch of this heart healthy chia pudding waiting for me as a quick breakfast or afternoon snack! This recipe is a great make ahead dish, and it is very filling from the healthy fats in both the cashew milk and chia seeds and extra filling because of the banana and jam.
- 1/2 Cup of Chia Seeds
- 2 Cups of Cashew Milk, or milk of choice
- 1 teaspoon good Vanilla Extract
- 2 Tablespoons maple syrup
- Bananas, or fruit of choice
- Marion berry jam, or jam of choice
- Measure out 2 cups of Cashew milk into a large bowl and add the chia and vanilla extract. Rapidly whisk together for about a minute until the chia starts to gelatinize. If after a minute or two the pudding seems too thin, add more chia, 1 tablespoon at a time, and continue whisking until a pudding-like consistency is achieved. If pudding is too thick, adding a tablespoon of milk at a time until thinned out.
- Place in the refrigerator for at least an hour to chill and thicken just a little more, then top with bananas and jam.
RECIPE #2: Breakfast Burrito with Roasted Potatoes, Beans, and Vegan Sour Cream!
I have always loved breakfast burritos, especially when I wake up with a very empty stomach! These breakfast burritos are extremely filling and flavorful, and are sure to be to be a crowd favorite! The roasted potatoes are definitely the star of this dish. My dad taught me some time ago that if you place all the potato pieces peel down and don’t stir them while baking you will get crispier potatoes, and he is so right! Baking the potatoes this way is essential to getting a crisp, golden exterior and soft, perfectly cooked interior.
- 4 Russet Potatoes
- 1-14 oz can of black beans, pinto beans, or kidney beans (I used a can that included all three)
- 1/2 cup of canned mild green chiles
- 1-14 oz can of yellow corn
- 1 small yellow onion
- 1 tbls. smoked paprika
- 2 tsp. garlic powder
- 1/4 tsp. pepper flakes
- 1/2 tsp. ground pepper
- 1 tsp. salt
- 2 tbls. olive oil
- 2 cups of kale, collard greens, and/or spinach (I used Kale and Collards from the Farm)
- vegan sour cream (optional, I used this recipe)
- salsa (optional)
- cilantro (optional)
- Pre-heat oven to 350 degrees Fahrenheit.
- Chop 4 potatoes into bite-sized pieces and arrange peel side down on a baking sheet lined with parchment paper.
- Drizzle potatoes with olive oil and sprinkle smoked paprika, garlic powder, pepper flakes, and ground pepper over the top, save the salt for later.
- Bake on the middle rack for 20 minutes, rotate and bake 10 minutes longer.
- Turn oven up to 425 degrees, with potatoes still in there, and cook another 10-20 minutes depending on desired crispness.
- Remove from oven and sprinkle with salt.
- Sauté can of beans, corn, and chilies over medium heat with a pinch of salt and pepper until warm, about 3-5 minutes.
- Sauté onion and kale and collard stems with 1 tablespoon of olive oil over medium heat until the onions are translucent, about 5 minutes.
- Add chopped kale and collard leaves.
- Sauté 1-2 minutes longer until the leaves just begin to wilt.
- Place tortilla in the warm, but turned off oven, that the potatoes were in for about a minute to heat.
- Assemble breakfast burrito with roasted potatoes, sautéed greens, onions, and beans and top with salsa, sour cream, and cilantro if desired.
RECIPE #3: A BANANA BERRY SMOOTHIE!
Smoothies are one of my favorite weekday breakfasts. They are perfect for on the go nutrition and keep me feeling full until my mid morning snack comes along. I love how light and energized this smoothie makes me feel, and love the healthy benefits I am drinking away!
- 1 frozen banana, cut in pieces
- 1/3 cup frozen blueberries, or mixed berries
- 2/3 cup of almond milk, or milk of choice
- 1 Tablespoon almond butter
- 1 Tablespoon chia seeds
- 1 Teaspoon maca powder
- Sunshiney Granola for the top, optional
- Combine all ingredients in blender and blend until smooth.
- Top with granola.
RECIPE #4 TOFU SCRAMBLE WITH AVOCADO TOAST
Scrambled Eggs has been a longtime Sunday morning favorite in my family, and this tofu version is sure to live up to this tradition. Not only do they look like eggs, but it has a similar texture and appearance so vegans and egg eaters alike are sure to enjoy them! This recipe is so versatile, once the basic tofu egg consistency is achieved you can mix in whatever vegetables you desire. I used mushrooms and onions with nutritional yeast because that’s what I had on hand but sautéed bell peppers, and greens are also great! Finish this breakfast off with a piece of avocado toast, and you have one well-rounded delicious and easy breakfast meal!
- 1 package of extra firm tofu
- 10 baby bella mushrooms
- 1 small yellow onion
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 teaspoon turmeric
- 2 tablespoons nutritional yeast
- 2 tablespoons of olive oil
- Wrap tofu in a clean dish towel or paper towels and place in a dish with something heavy laying on top of it. I used a 4 pack of cans but some heavy books would work well too. This is called, pressing the tofu, without a tofu press.
- Let the tofu press for about 20 minutes and then mash with a potato masher until egg-like pieces are achieved.
- Chop onion and mushroom and sauté in 1 tablespoon of olive over medium heat for about 5 minutes, until onions become translucent.
- Remove from pan and drain excess liquid. Set aside.
- Next, add the other tablespoon of oil to pan and sauté tofu over medium heat with garlic powder, salt, pepper, nutritional yeast, and turmeric.
- Add back in the mushroom and onion mixture to the tofu mixture.
- Taste and add more salt and pepper as needed.
- Toast your bread and spread 1/3 of an avocado on the top with salt and freshly ground pepper.
RECIPE #5: Oh She Glows Apple and Pear baked Oatmeal
This recipe is so amazing! It is everything I love about Oatmeal but taken to the next level! We add blueberries to ours and have tried it with bananas as well, really any fruit you have is fantastic! I find myself eating this for breakfast and as a late night sweet, nutritious, and filling dessert! Though I didn’t come up with the recipe, I had to share it in my top 5 favorite breakfast recipes, as it is something that I make weekly. Thank you Angela Liddon for your amazing plant based cookbook, Oh She Glows! I cook and bake from it daily!
I hope you all enjoy these breakfast recipes as much as I do. I would love to hear what your favorite breakfast recipes are below or any questions that you may have! Have a wonderful rest of your week!