vegetarian breakfast

This savory sweet potato breakfast bowl makes a nourishing breakfast (or brunch, lunch, or dinner!) It brims with goodness from creamy sweet potato puree, toasted sesame oil, sautéed spinach and scallions, crunchy vegan coconut bacon, and poached eggs. See notes for make-ahead, vegan, and egg prep options!

Whipped Sweet Potato Breakfast Bowls with Spinach, Eggs, and Coconut Bacon

coconut bacon

potatoes

vegetable bouillon cube (or use 2 cups vegetable broth in place of some of the water)

butter

Salt,

rice vinegar

3-4 large eggs (or 2 eggs per bowl if you like)

La Tourangelle toasted sesame oil, plus more for drizzling

scallions,

lightly packed washed baby spinach

Togarashi,

Peel the sweet potatoes, cut into large cubes, and place in large saucepan. Add the bouillon cube and cover with 1 inch of water (and vegetable broth if using instead of bouillon). Bring to a boil, then reduce the heat and simmer until the potatoes are very tender, about 10 minutes. Reserve ½ cup of the cooking liquid and drain the sweet potatoes.

Return the cooked sweet potatoes to the pot, add the butter, and blend with an immersion blender until creamy, adding as much of the cooking liquid as you need to make a thick puree. Taste, adding salt or butter if you like. Cover and keep warm.

Fill a skillet with high sides with water, add a bit of salt, and bring to a bare simmer. Crack each egg into a small bowl or ramekin. Add a splash of vinegar to the simmering water and carefully add each egg to the water, holding the bowl close to the surface of the water. Cook the eggs for 4 minutes for a medium poach. Remove with a slotted spoon to paper towels and trim away any wonky whites. Drain the skillet and wipe dry.

Heat the toasted sesame oil in the now empty skillet over medium heat. Add the scallions and spinach and cook, tossing, until wilted. Season with a few pinches of salt to taste.

Spoon the whipped sweet potatoes into bowls, divide the spinach among them, top with the poached eggs, coconut bacon, a sprinkle of togarashi, and a drizzle of toasted sesame oil.

This easy American pancake recipe makes light and fluffy pancakes that are great for a weekend brunch. Try adding a large handful of fresh blueberries to the batter before cooking.

Each serving provides 256 kcal, 7g protein, 35g carbohydrates (of which 9g sugars), 9.5g fat (of which 5.5g saturates), 1.5g fibre and 1.2g salt.

Fluffy American Pancakes

135 grams/4¾oz plain flour

tsp baking powder

salt

tbsp caster sugar

130 milliliters/4½fl oz milk

egg,

maple syrup

Fluffy American pancakes

Hash browns are one of those brilliant recipes that taste amazing, look impressive and take very little effort. A welcome addition to any breakfast or lunch.

Hash browns

floury potatoes, peeled (like Maris Piper

onion

egg, beaten

salt and pepper

vegetable oil,

Rachel Phipps' quick and cheap eggy bread is great for breakfast or an afternoon snack. Serve with your favourite sauce.

Each serving provides 372 kcal, 19g protein, 47g carbohydrate (of which 3g sugars), 12g fat (of which 2g saturates), 3g fibre and 1.3g salt.

Eggy bread

milk

vegetable oil

bread,

salt and black pepper

tomato ketchup

A delicious combination that's easy to make and tasty too.

Vegetarian breakfast burrito

onion (small)

red pepper (or yellow/orange)

tomato

tbsp oil

tbsp black beans

eggs (or 3 if extra-large, lightly beaten)

tbsp grated cheese

cilantro (leaves chopped)

tortillas

Sour cream, avocado, hot sauce, extra cheese

Dice the onion, pepper and tomato fairly small.

Heat the oil in a skillet/frying pan or shallow pan over a medium heat and fry the onion for a couple minutes until softening.

Add the pepper and cook another minute or two then add the tomato. Reduce the heat a little if sticking or drying out.

Add the beans and mix through then add the eggs. Cook, stirring regularly, as if you are cooking scrambled eggs. Take off the heat just before they are fully cooked as they will continue to cook a bit after in the pan.

Meanwhile warm the tortillas gently (in microwave, under grill or in a skillet/frying pan) - if you forget don't worry it's not the end of the world.

Add the cheese and cilantro to the eggs and mix through then fill the two tortillas. Add any or all of your preferred toppings and serve immediately.

World&#039;s Best Vegetarian Omelette, for a healthy and happy start of your day. It is too easy to make, and the secret to an absolutely great omelette is using fresh ingredients. You&#039;d be surprised how this omelette tastes like a restaurant one. Low carb, gluten free recipe for breakfast or brunch, this veggie omelette is the best and healthiest breakfast to start your day right. Or even a nice brunch. It&#039;s easy to make, and you can add any ingredients you like.

World's Best Vegetarian Omelette

eggs

red pepper, chopped

Cheddar cheese, grated

spinach

cherry tomatoes, chopped

Cut the cherry tomatoes, red pepper and spinach leaves.

Melt the butter in the frying pan.

Beat the eggs with a fork and season with salt and pepper.

Add the mixture to the pan and spread it out evenly. When it starts to firm up, but still has a bit of raw on top, add grated cheese and also the cherry tomatoes, spinach, and red pepper.

Using a spatula, ease the edges and quickly turn it over onto the other side.

The other side will cook a lot quicker, it only needs about 1-2 minutes.

When it is done, place a large plate on top of the pan and flip the omelette as fast as you can.

Serve immediately.

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

World’s Best Vegetarian Omelette, for a healthy and happy start of your day. It is too easy to make, and the secret to an absolutely great omelette is using fresh ingredients. You’d be surprised how this omelette tastes like a restaurant one. Low carb, gluten free recipe.

Omelette

A filling and hearty vegetarian breakfast casserole with roasted vegetables and cheese. Low carb and gluten free. Prep it overnight for easy entertaining!

Vegetarian Breakfast Casserole

whole cremini baby bella mushrooms mushrooms

broccoli

red bell pepper (diced)

black pepper

extra virgin olive oil

garlic (minced)

Italian seasoning (or dried herbs of choice)

ricotta cheese

basil

Position racks in the upper and lower thirds your oven and preheat the oven to 400 degrees F. Lightly coat 2 large baking sheets with nonstick spray. Lightly mist a 9x13-inch casserole dish with nonstick spray and set aside.

Place the vegetables in a large bowl and drizzle with the olive oil. Sprinkle with salt and pepper, then toss to coat. Divide the vegetables evenly between the two sheets and spread them into a single layer. Roast the vegetables until tender, about 20 minutes, tossing the vegetables on the pan so they cook evenly and switching the pans’ positions on the upper and lower racks once halfway through. Transfer half of the roasted vegetables to the prepared casserole dish and spread into an even layer. Reduce the oven temperature to 350 degrees F.

Meanwhile, in a large mixing bowl, beat the eggs together with the milk, garlic, and Italian seasoning until evenly blended. Gently pour it into the casserole dish. Scatter the remaining vegetables evenly over the top, then dollop the ricotta over the top in small spoonfuls (I like to add about 20 to 24 spoonfuls; you want to each slice to have a few dollops, but have them be large enough so that you can actually taste them).

Bake the casserole for 35 to 40 minutes, until the casserole is golden on top and the center no longer jiggles when you shake the pan. Remove from the oven and sprinkle with fresh herbs. Serve warm.

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

This breakfast skillet recipe is a hearty way to start the day! Cook up cheesy eggs and potatoes in a cast iron skillet or any large pan.

25 Vegetarian Breakfast Ideas: Breakfast Skillet &amp; More!

olive oil

chili powder

garlic powder

cumin

fennel seeds

teaspoon kosher salt

green onions, thinly sliced

cheddar cheese,

For the garnish: Salsa, fresh cilantro (optional)

Cook the hash browns

 Heat the olive oil in a large oven-proof or cast iron skillet and add the hash browns, flipping occasionally until browned. At 6 minutes, add the chili powder, garlic powder, cumin, fennel seeds, and kosher salt. Cook another about 6 minutes until browned, continuing to flip so they don’t stick. 

Add the cheese and eggs: 

Reduce the heat to low. Add the green onions (reserving a handful for the garnish) and cheese and mix it in. Make divots for the eggs (all the way down to the bare pan) and add 1/4 tablespoon butter into each well. Crack 1 egg into each well, and top each with a pinch of kosher salt. Add a sprinkle of additional shredded cheese on top. 

Cook the eggs on the stovetop

 Increase the heat to medium low and cook for 3 minutes on the stove. Meanwhile, preheat the broiler.

Finish in the broiler

 Transfer the skillet to the broiler and cook for 3 to 4 minutes until the whites of the eggs are set.

Serve

 Garnish with salsa, the reserved green onions, and fresh cilantro. Serve warm. 

Plzz suggest any pure india vegetarian breakfast recipes.....

Make this easy breakfast muffin recipe the companion to morning tea or coffee. If you prepare the dry ingredients the night before, you can easily whip up a fresh batch first thing. 

Breakfast muffins

300 grams/10½oz self-raising flour, sifted

cinnamon

150 grams/5½oz light brown sugar

250 milliliters/9fl oz milk

eggs,

grams/3½oz butter, melted

100 grams/3½oz toasted hazelnuts, chopped

grams/1 ounces dried cherries (or dried apricots, chopped)

grams/1 ounces dried cranberries (or raisins

75 grams/2½oz crunchy granola

Watch our how to cook American-style breakfast muffins video.

Prepare this blueberry and apple overnight oats recipe for a super-quick and tasty breakfast the next morning. 

With a GI of 46 this meal is <a href="https://www.bbc.co.uk/food/diets/high_protein_low_GI_diet">high protein, low GI</a> and provides 335 kcal per portion.

Overnight oats

grams/1¾oz porridge oats

apples,

grams/¾oz blanched hazelnuts, roughly chopped

nutmeg

0% fat Greek yoghurt

100 milliliters/3½fl oz skimmed milk

blueberries

grams/¼oz flaked almonds, toasted

A quick fix for any time of day, tofu packs the protein for a solution that's vegetarian and versatile. We used seasonings like jalapeño pepper, cumin and smoked paprika to get a bright, deep and punchy Mexican taste profile. Bonus: Unlike scrambled eggs, scrambled tofu reheats well.

Mexican-Style Scrambled Tofu

lb g) medium or firm tofu

1 onion, chopped

1 clove, chopped

tsp pepper, chopped

tbsp ml) vegetable oil

paprika

1 diced

2 onions, thinly sliced

Cilantro leaves,

Sour cream,

Tabasco,

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

Working with your hands, crumble the tofu in a bowl.

In a large non-stick skillet over medium heat, cook the onion, garlic and jalapeño in the oil for 5 minutes. Add the tofu and spices. Season with salt and pepper. Cook until the liquid is evaporated, about 8 minutes.

Top with the tomato and green onions. Garnish with cilantro, sour cream and Tabasco, to taste. Serve with cheese quesadillas.

Excellente recette! Rapide et facile. Mes enfants (dont une qui n’aime généralement pas le tofu) l’adorent.

Nous avons essayé cette recette après avoir acheté du tofu semi-ferme par erreur. Nous répéterons cette "erreur" car c'est vraiment simple et délicieux. Nous avons utilisé de la sauche sriracha mais pas de jalapeno ni tabasco. Merci à la personne qui a proposé l'ajout de maïs, excellente idée :)

J'ai utilisé un tofu indien, donc, pas d'épices à rajouter et c'est  très très bon.

Si vous n'aimez rien, c'est LA recette pour vous parce qu'elle ne goûte rien. :-)
Même en doublant les épices et en ajoutant des légumes gouteux, c'était très très fade...et sec. Dommage parce qu'elle est nutritive et santée.

Habituellement, vos recettes sont excellentes. Cette fois, je suis plus que déçu... très fade, très peu de goût... Non, je ne la referai pas... Désolé

Quel liquide doit-on évaporer indiqué à l'étape no.2 ??

https://cdn.jwplayer.com/v2/media/24MWVbSK

How to Make Tofu

In Syrian culture, breakfast is a large spread of assorted small plates. It’s a time for family and conversation and the meal can take a couple of hours. If you want to up your weekend breakfast game, this is the recipe for you. 

Syrian-inspired brunch

450 grams/1lb dried chickpeas,

Arabic flatbreads

beef tomato,

pickles, sliced

parsley leaves, finely chopped

lemon

coriander leaves

parsley leaves

garlic

tsp cumin

coriander seeds

sesame seeds

tbsp tahini

tbsp plain yoghurt

lemon juice

lemon, juice only

1–2 ice cubes

grams/1¾oz lamb mince

parsley

tin fava beans/broad beans, drained

beef tomato, roughly chopped

pomegranate molasses

2–3 spring onions, thinly sliced

pitta breads

olive oil,

Make these creamy mustard mushrooms on toast for a quick and healthy vegetarian breakfast, served with a light cream cheese sauce and a sprinkling of chives

Top 29 vegetarian breakfast recipes from across the web

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

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Top 29 vegetarian breakfast recipes from across the web

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

Top Tags

Whipped Sweet Potato Breakfast Bowl...

Fluffy American Pancakes

Hash browns

Eggy bread

Vegetarian breakfast burrito

World's Best Vegetarian Omelette

Vegetarian Breakfast Casserole

25 Vegetarian Breakfast Ideas: Brea...

Breakfast muffins

Overnight oats

Mexican-Style Scrambled Tofu

Syrian-inspired brunch

Creamy mushrooms on toast

Fluffy American pancakes

Easy Scrambled Tofu Breakfast Burri...

Veggie breakfast bakes

Tuscan beans on sourdough toast

Berry yoghurt

Poached eggs

Vegetable Frittata

High Protein Shakshuka Eggs With Le...

Tray-baked eggs

Vegetarian tacos

Mexican sweetcorn pancakes, poached...

Griddle pan pumpkin waffles

Vegan gluten-free pancakes

Oat, maple and nut granola

Blackberry crumble overnight oats

Cherry Bakewell overnight oats

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