vegan breakfast recipe

Meet your new favorite savory breakfast: vegan Tex-Mex migas! Made with scrambled tofu, pan-fried tortillas and tomato salsa over refried beans, this dish is as easy to make as it is comforting.

Vegan Migas

canola oil ((or high-heat oil of choice), divided)

corn tortillas,

Salt, (to taste)

scallions, (white and green parts separated and finely chopped)

garlic cloves, (minced)

jalapeño pepper, (seeded and minced)

soy sauce

lime juice

cumin

nutritional yeast flakes

turmeric

tomato salsa

Black pepper, (to taste)

refried beans ((canned

Toppings, (such as cilantro, avocado,

Coat the bottom of a large skillet with 2 tablespoons of oil and place it over medium heat.

Give the oil a minute to heat up, then add the tortilla pieces in a relatively even layer. Sprinkle them with a pinch of salt.

Cook the tortilla pieces for about 5 minutes, flipping them once or twice, until browned and crispy in spots.

Remove the tortilla strips from the skillet and transfer them to a plate.

Add the remaining tablespoon of oil to the skillet.

Give the oil a minute to heat up, then add the white parts of your scallions, garlic, and jalapeño pepper. Cook everything for about 1 minute, stirring constantly, until the garlic becomes very fragrant.

Add the crumbled tofu to the skillet and raise the heat to medium-high. Cook the tofu for about 5 minutes, flipping it occasionally with a spatula, until it begins to dry up and crisp in spots.

Add the soy sauce, lime juice, cumin, nutritional yeast, and turmeric. Continue cooking and flipping the mixture for 3 or 4 minutes longer, until most of the liquid dries up.

Return the tortilla strips to the skillet and stir in the salsa. Continue cooking everything for about a minute, just to heat up the salsa.

Remove the skillet from heat and season the mixture with salt and pepper to taste. Adjust any other seasonings to your liking.

Divide the refried beans onto plates and top them with the tofu mixture. Sprinkle with scallions and any other toppings you like. Serve.

Healthy blueberry breakfast bars with blueberry chia seed jam and oats crumble.

Vegan Blueberry Breakfast Bars

flour all-purpose flour

Rolled oats

Maple syrup (or agave or rice syrup)

Coconut oil (melted)

Salt

Vanilla

Blueberries (fresh

Lemon juice

Chia seeds

Lemon zest

Preheat oven to 350°F (180°C). Line an 8-inch x 8-inch baking pan with parchment paper. Set aside.

In a large mixing bowl, combine all the crust ingredients: oat flour, rolled oats, maple syrup, melted coconut oil, salt, and vanilla.

Squeeze the batter with your hands to bring all the ingredients in contact and create a dough that sticks together. If too dry (may happen if you are using a coarse oat flour), add 1-2 tablespoons of water, add 1 at a time, until the dough is soft and stick together.

Press 1 3/4 cup of the dough all over the baking dish, using a spatula to smoothen the dough and making sure there is no hole left. Set aside leftover dough in a small mixing bowl in the fridge. You will use it for the crumble on top of the bar.

Place the pan in the fridge while you make the blueberry chia seed jam.

In a small saucepan, add the blueberries, maple syrup, lemon juice, lemon zest, and chia seeds.

Cook for 1-2 minutes on medium heat until bubbles form on the sides of the pan.

Mash the blueberries using a fork or potato masher and keep cooking for 2 minutes, stirring all the time to avoid the jam to burn. It should slightly thicken but still be very runny. It will thicken in the oven, don&#039;t worry.

Pour the jam on top of the prepared crust then use the remaining dough to crumble all other the bar.

Bake the bar for 35 minutes or until crispy on top and golden.

Remove from the oven and cool in the pan 10 minutes before transferring onto a cooling rack.

Cool for 3 hours or until it reaches room temperature before slicing into 16 bars. Waiting will prevent the bar from crumbling, and the jam will set perfectly.

Store the bars in the pantry in an airtight container for up to 3 days or in the fridge for up to 1 week. Otherwise, freeze and defrost the day before breakfast.

Blueberry chia seed jam

https://content.jwplatform.com/videos/cyybz6SG.mp4

Vegan blueberry breakfast bars are healthy oatmeal bars with a juicy, sweet blueberry chia seed jam and crunchy oatmeal crumble on top

vegan blueberry oatmeal bars

This Vegan Shakshuka (or Shakshouka) is a quick and easy dish takes less than 45 minutes and is a flavourful and delicious breakfast or brunch! Vegan tofu eggs are cooked in flavourful tomato sauce and is sure to be a crowd pleaser!

Vegan Shakshuka Recipe

oz diced tomatoes (fresh

red pepper flakes (or more)

garlic (peeled and chopped finely)

onion (finely diced)

medium bell pepper (finely diced)

parsley

sea salt

black pepper

vegan feta cheese

lb block of extra firm tofu (pressed

garlic powder

onion powder

nutritional yeast

vegan milk

½ teaspoon kala namak

In your Blacklock 4 Quart Deep Skillet, over medium high heat, heat the oil.

Add the onions and bell peppers and stir. Cook for about 5 to 7 minutes until translucent and a bit softer.

While this is cooking, make the tofu egg mixture. Add the tofu, nutritional yeast, kala namak, garlic powder, onion powder, milk and blend. Taste and adjust seasonings if necessary. Set aside until needed.

Add the garlic and stir for about 2 minutes until fragrant.

Add the tomato sauce, the cumin, the red pepper flakes and a pinch of salt and ground black pepper. Reduce the heat to medium and stir everything together. Cover your Blacklock 4 Quart Deep Skillet with the lid, and cook for another 2 minutes.

Remove the lid, make some small wells, and scoop in your tofu egg mixture. I like to do about 5 on the outside areas, and one in the middle.

Bring heat to medium (ensure it’s simmering) and cover your Deep Skillet with the lid. Cook the shakshuka for 5 minutes with the lid on to cook through, and then five to 8 minutes with the lid off, allowing all the excess liquid to escape until the tofu egg mixture is set.

Remove from heat and allow to cool until set (around 5 minutes at least as it&#039;ll be very hot). Top with vegan feta and chopped parsley. Serve with pita bread or any kind of crusty bread, and enjoy!

For the perfect breakfast, what better to have than our fluffy vegan waffles? With only 7 ingredients, they're quick and easy to make while also being refined sugar-free!

7-Ingredient Vegan Waffle Recipe

all-purpose flour

baking powder

salt

plant-based milk

maple syrup

coconut oil ((melted))

vanilla extract

Preheat your oven to 100°C (212 F).

In a large mixing bowl, sift together the flour, baking powder, and salt.

Add the plant-based milk, maple syrup, coconut oil and vanilla extract to the mixing bowl and whisk until a batter forms. Leave some lumps in the batter as this helps the waffle become extra fluffy!

Add roughly 1/2 a cup of batter (depending on your waffle iron) to your hot waffle iron and cook until golden brown and crispy.

After the waffles are done cooking, store them in the preheated oven to keep fresh and stay warm.

Stack your waffles high and serve with your favourite toppings. Our go-to toppings are some nice cream, strawberries and maple syrup. Enjoy!

Our tempeh bacon is the best vegan bacon replacement that tastes just like the real thing. This recipe is super easy and takes just a handful of ingredients. You can fry it to get it crispier or bake it for a healthier alternative. Either way, it's fantastic for a vegan BLT for breakfast.

Tempeh Bacon

oz tempeh

liquid smoke

brown sugar

Mix the marinade ingredients

Mix the marinade ingredients in a bowl until well combined. Ensure the sugar is fully dissolved.

Slice the tempeh as

Marinade the tempeh slices

Marinade the tempeh slices for 20 minutes.

How to make Tempeh Bacon

Heat a little extra

Heat a little extra virgin olive oil in a non-stick pan and fry the tempeh for around 2 minutes on each side. It's ready when both sides are golden brown and crispy.

Place the tempeh slices

Place the tempeh slices on a baking sheet and bake in the centre of the oven for 10-15 minutes until golden brown.

To bake the tempeh bacon

Preheat the oven to

A delicious alternative to baked beans! These Smoky Spanish Baked Beans give your savoury vegan breakfast that special something.

Smoky Baked Butter Beans

bay leaves

400-g tins butter beans, drained

garlic cloves, crushed

yellow onion, chopped

400-g tins chopped tomatoes

spinach

tbsp extra virgin olive oil

tsp smoked paprika powder

sea salt & black pepper

Start by heating a little olive oil in a pan and add the chopped onion. Fry the onion whilst stirring continuously for 3-5 minutes until translucent. Add the crushed garlic, bay leaves and paprika into the pan and fry for another minute.

Pour in the drained butter beans and chopped tomatoes and gently stir. Allow to simmer for 15 minutes on a low heat, then add the spinach and allow it to wilt. Season to taste with salt &amp; pepper.

Serve with freshly toasted bread &amp; enjoy!

Creamy baked oatmeal filling with warm gingerbread spices and top with a sweet walnut streusel

Gingerbread Baked Oatmeal with Walnut Streusel

banana

unsweetened, non-dairy milk

tsp unsulphured molasses

tsp vanilla extract

oats

ginger

allspice

cinnamon

nutmeg

½ tsp baking powder

¼ tsp black pepper

walnuts

tbsp all-purpose flour

coconut oil

Preheat the oven to 350°F. Grease an 8x8&quot; baking dish if not non-stick.

In a large mixing bowl, mash banana until smooth (a few small lumps remaining is ok). Whisk in milk, maple syrup, brown sugar, molasses, and vanilla extract. Add oats, spices, baking powder, and salt. Fold to combine. Pour mixture into the prepared baking dish and spread out evenly to distribute.

To make the streusel, add walnuts and oats to a food processor. Pulse a few times until it resembles a coarse flour. Add brown sugar, flour, cinnamon, and coconut oil. Pulse a few more times until mixture resembles wet sand. Evenly sprinkle the streusel over the oats.

Bake for 28-30 minutes until top is golden brown and oatmeal is firm and no longer jiggles. Let cool for 5 minutes before serving. Optionally drizzle over a simple powdered sugar icing or yogurt thinned with milk! Enjoy.

A simple and delicious vegan breakfast that takes less than 5 minutes to make!

Tiramisu Overnight Oats

tbsp chia seeds

protein powder (optional)

non-dairy milk

coffee

yogurt

Cocoa powder

Combine all listed ingredients apart from the yogurt and cocoa powder in a container, and refrigerate overnight. 

When ready to eat, serve in a jar with yogurt and cocoa powder dusted over top, as desired.

Store in the fridge for up to 4 days. 

Top 8 vegan breakfast recipe recipes from across the web

The most viewed vegan breakfast recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Migas

Vegan Blueberry Breakfast Bars

Vegan Shakshuka Recipe

7-Ingredient Vegan Waffle Recipe

Tempeh Bacon

Smoky Baked Butter Beans

Gingerbread Baked Oatmeal with Waln...

Tiramisu Overnight Oats

Top 8 vegan breakfast recipe recipes from across the web

The most viewed vegan breakfast recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Migas

Vegan Blueberry Breakfast Bars

Vegan Shakshuka Recipe

7-Ingredient Vegan Waffle Recipe

Tempeh Bacon

Smoky Baked Butter Beans

Gingerbread Baked Oatmeal with Waln...

Tiramisu Overnight Oats

The most viewed vegan breakfast recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine