vegetarian breakfast ideas

A savory pancake begging to be eaten with pickles and chutneys or yogurts and cream. East meets West with this beautifully, wonderfully healthy dish.

18 Vegetarian Breakfast Ideas - the proper way to start the day

chickpea flour ((or besan/garbanzo flour))

water

turmeric

salt

½ tsp pepper

spring onions

olive oil

½ tsp chili flakes ((I highly recommend this))

bell pepper, red

peas

Add the flour, water, turmeric, salt, pepper and chili flakes (if using) to a mixing bowl and give it a quick blend using a food processor or blender. Leave it to settle for a few minutes while you heat up the oil or ghee in a non-stick pan. The batter needs to look very runny!

Dice the veggies finely and add them to the mixture.

Use a tissue or similar (a spray oil would work wonders here) to ensure the bottom of the pan is coated well in oil.

Add about a ladle of the mixture and veggies when the pan is hot - a medium heat should be just right.

Cook for about 3 minutes - the mixture will quickly start to firm. If you’re using two pans, you can make two pancakes at the same time.

Make sure you use a large pan (or pans) here, you’re aiming for thin pancakes. They’re MUCH easier to handle!

Use a large spatula to help you flip the pancakes, adding more oil underneath if necessary. After another 2-3 minutes your pancake will be ready!

Keep it somewhere warm while you repeat with the second pancake, adding more oil when necessary.

Done! Add your desired toppings and enjoy. Remember - it’s important to eat these pancakes warm - don’t let them get cold!

Any chutneys (red onion is a favourite of ours) yogurt dip, hummus, avocado, guacamole, Branston Pickle (if you can find it where you are it goes incredibly well!).

Serving suggestions:

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!

chili powder

garlic powder

cumin

fennel seeds

teaspoon kosher salt

green onions, thinly sliced

cheddar cheese,

butter

eggs

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.....

Vegan Breakfast Potatoes - the best way to start the day. Animal-friendly, high in protein and even higher in taste. Yes please!

Vegan Breakfast Potatoes

potato ((roughly 14 ounces 400 grams))

onion

oz firm tofu ((7 ounces = 200 grams))

tsp cumin, ground

tsp oregano, dried

tsp black pepper

cherry tomatoes ((½ cup = 4 cherry tomatoes))

Clean and cut the potatoes in cubes, roughly as thick as your small finger. Peel and cut the onions into “half rings”.

Cook

In a pan, put a bit of olive oil in and set to low-medium heat. Add the potatoes and cook for 5 mins, stirring gently.  When it starts to sweat add the onions.

Now crumble in the tofu. Stir and add the spices, salt and pepper. If you have, put a lid onto the pan and cook for 15 min. If it looks like it needs more oil you can add some – or add a little hot water instead to save on calories.

In a second pan add a drop of olive oil and wipe it around. Set to medium heat. Cut the tomatoes in half and fry for roughly 5 minutes until some dark spots appear. You can also fry with a few drops of hot water if you&#39;d prefer. Season with salt and pepper.

Warm up

If you don’t have a second pan, or don’t want to use one, then pop the potatoes on a plate and cover (or keep warm in oven).

Assemble

Assemble the potato mix and tomatoes on a plate. Done :-)

Bye-bye, boring breakfasts! These freezer breakfast burritos are the ultimate grab-and-go option, loaded with protein and veggies to kickstart your day. Bonus: they’re freezer-friendly for up to 3 months and reheat like a dream.

High-Protein Freezer Breakfast Burritos (Vegetarian)

bell peppers (any color)

potatoes

oz sliced button mushrooms (brown

Tbsp olive oil (30 mL)

Ranch seasoning mix

egg whites (475 mL)

cottage cheese (225 g)

cornstarch

chorizo

cheddar cheese (120 g)

tortilla wraps (Ole Extreme Wellness low-carb tortillas

Veggies

Veggies: Preheat oven to 400°F (204°C). Dice 2 bell peppers, 1 medium yellow onion, and 3 medium potatoes into bite-sized pieces (no need to peel the potato).Transfer diced veggies and 8 oz sliced button mushrooms to a large (10 x 15 x 1-inch) nonstick rimmed baking sheet. Drizzle with 2 Tbsp olive oil, sprinkle with 1 Tbsp Ranch seasoning mix, and ½ tsp salt. Toss everything to coat.Spread into a single layer and cook for 30 minutes, or until potatoes are tender. Leave oven on.

Eggs

Eggs: In a blender, blitz together 4 large eggs, 2 cups egg whites, 1 cup cottage cheese, and 1 Tbsp cornstarch until smooth (about 20 seconds).

Pour

Pour: Pour egg mixture evenly over the cooked veggies. Top with 1 10-oz package vegan chorizo crumbles and 1 cup shredded cheddar cheese.

Bake

Bake: Carefully transfer tray to the oven and cook for about 10 minutes, or until egg is firm across the whole pan.Once cooled, cut into 10 rectangular pieces.

Assemble: Wrap an egg patty into each tortilla. Wrap each burrito in either parchment paper, foil, or plastic wrap, then store them all in a large freezer-safe container or baggie for up to 3 months.

Serve: When ready to eat, wrap your frozen burrito in a damp paper towel. Microwave for 2 minutes, or until middle is no longer cold.For best results, pop it in the air fryer for 2 to 3 minutes after microwaving to crisp up the outside. Enjoy!

Sauce

Sauce (Optional): These burritos should be served with a sauce for dipping, whether it be salsa, sour cream, or your favorite! See notes for a high-protein sauce I like serving with these.

bf and I LOOVEDDD this. Absolutely delicious and so so tasty, we’ve never meal prepped anything before and well…this is going to be a thing now. Didn’t have ranch szn so I added cumin,onion,garlic, paprika, salt &amp; blk ppr. LiveEatLearn is my go to for recipes, this woman can COOK

https://www.youtube.com/watch?v=kmGtSc0jJ84

Kick off your day with these high protein breakfast burritos, a tasty vegetarian breakfast that’s ready in minutes! Prep them once as freezer breakfast burritos and watch how easily they transform into microwavable breakfast burritos for a convenient grab-and-go meal. No more morning stress—just make ahead breakfast burritos that keep you satisfied all week long!

Grab the full written recipe here: https://www.liveeatlearn.com/freezer-breakfast-burritos/

My debut vegetarian cookbook is now available! This hardcover spiral-bound cookbook includes over 100 easy vegetarian recipes, and I can't wait for you to cook from it: https://shop.liveeatlearn.com/products/eat-100-easy-vegetarian-recipes-you-ll-make-again-and-again

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High Protein Freezer Breakfast Burritos (Vegetarian!)

This vegan breakfast bowl is loaded with air-fried tofu, chili lime sweet potatoes, ranchero black beans, and raw vegetables, served with air-fried corn tortilla strips and topped with ranchero sauce.

Vegan Breakfast Bowl

tofu

yeast

black pepper

black salt

Ranchero sauce recipe

potato

lime

Tablespoon chili powder

black beans

Tablespoons ranchero sauce

corn tortillas

kale

grape tomatoes (cut in half)

avocado

jalapeno

limes

Press tofu and cut into sized cubes.

Place tofu cubes into a bowl.

Add nutritional yeast and seasonings; toss to coat.

Eggy Tofu

Follow the exact directions for preparing the tofu.

Pre-heat oven to 350 degrees

Place tofu pieces on a baking sheet with parchment paper or a silicone mat.

Baked  

Place seasoned tofu pieces into the basket, not touching each other.

Cook on 370 for 10 minutes.

Open the basket and turn the tofu pieces over.

Air fry for 10 more minutes

Air Frying

Heat a non-stick skillet to medium heat.

Add the tofu pieces.

As the tofu cooks, turn it over using a spatula and add a little vegetable broth if sticking.

Cook until brown on all sides and the marinade has diminished. 

Skillet

Make the ranchero sauce following the directions in the link provided.

Make ahead of time and reheat for a shortcut.

The sauce will last in the refrigerator for 7-10 days covered.

Ranchero Sauce, or Salsa or Hot sauce as a substitute

Cut the sweet potato into equal-sized cubes (skin on).

Place in a pan and cover with water and 1 teaspoon of salt.

Parboil for 5 minutes.

Drain and rinse with cold water.

Transfer potatoes to a refrigerator-safe container and add 1/4 cup lime juice and 1 tablespoon chili powder.

Cover and shake to cover all potatoes. Allow to marinate overnight or at least a few hours.

Air-fry potatoes in a single layer at 400 degrees for 10 minutes; check as larger-sized cubes may take a few minutes longer.

Or, roast potatoes on a baking sheet in a 400-degree oven for 30 minutes.

Chili Lime Sweet Potatoes or Roast without Marinade

Rinse and drain black beans (or substitute pinto beans)

Place beans in a  pan and add 3 Tablespoons of ranchero sauce or salsa.

Heat on medium-low and stir until heated through.

Ranchero Beans

Cut corn tortillas in strips using a pizza cutting,

Make sure they are equal in size.

Place tortillas strips on the air-fryer pan in a single layer or the base of the airfryer. Do not overlap pieces.

Brush with lime juice and sprinkle with salt or leave plain for extra flavor.

Cook at 370b degrees for 6 minutes until brown and crispy.

Air-fried Corn Tortilla Strips

Add tofu, sweet potatoes, ranchero beans, and kale in each bowl. Add avocado, red onion, tomatoes, and jalapeños to the kale. Place the tortilla strips by the beans in the corner for dipping.

Add ranchero sauce or salsa on top of the potatoes and tofu.

Serve with a lime wedge.

How to Assemble the Vegan Breakfast Bowl

Top 5 vegetarian breakfast ideas recipes from across the web

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18 Vegetarian Breakfast Ideas - the...

25 Vegetarian Breakfast Ideas: Brea...

Vegan Breakfast Potatoes

High-Protein Freezer Breakfast Burr...

Vegan Breakfast Bowl

Top 5 vegetarian breakfast ideas recipes from across the web

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

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18 Vegetarian Breakfast Ideas - the...

25 Vegetarian Breakfast Ideas: Brea...

Vegan Breakfast Potatoes

High-Protein Freezer Breakfast Burr...

Vegan Breakfast Bowl

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