5 Overnight Breakfast Ideas. (easy, vegan & high protein...kinda)
Recipes in this Video
Ingredients
- ●1 cup strong brewed coffee, cooled
- ●1/2 cup granulated sugar
- ●2 cups mascarpone cheese
- ●1 cup heavy cream
- ●1 tsp vanilla extract
- ●1/4 cup cocoa powder
- ●1 package ladyfinger cookies (about 24)
- ●1/4 cup coffee liqueur (optional)
Instructions
- 1In a mixing bowl, combine the cooled brewed coffee and coffee liqueur (if using). Set aside.
- 2In another bowl, whisk together the mascarpone cheese, granulated sugar, and vanilla extract until smooth and creamy.
- 3In a separate bowl, whip the heavy cream until stiff peaks form.
- 4Gently fold the whipped cream into the mascarpone mixture until well combined.
- 5Dip each ladyfinger into the coffee mixture for a few seconds, ensuring they are soaked but not soggy.
- 6In a serving dish or individual cups, layer the soaked ladyfingers at the bottom.
- 7Spread a layer of the mascarpone mixture over the ladyfingers.
- 8Repeat the layers until all ingredients are used, finishing with a layer of the mascarpone mixture on top.
- 9Sift cocoa powder over the top layer for garnish.
- 10Cover and refrigerate overnight to allow the flavors to meld and the pudding to set.
Equipment
Scrambled tofu is a popular vegan alternative to scrambled eggs, originating from the need to create a protein-rich breakfast option without animal products. It has gained popularity in health-conscious and plant-based communities, celebrated for its versatility and ability to absorb flavors. Today, variations can be found worldwide, often incorporating local spices and vegetables, making it a beloved dish for breakfast or brunch.
Ingredients
- ●tofu
- ●olive oil
- ●onion
- ●garlic
- ●bell pepper
- ●spinach
- ●nutritional yeast
- ●turmeric
- ●cumin
- ●black salt
- ●black pepper
- ●chili powder
- ●fresh herbs
Instructions
- 1Drain tofu and press to remove excess moisture.
- 2Crumble tofu into a bowl using your hands or a fork.
- 3Heat olive oil in a skillet over medium heat until shimmering.
- 4Add diced onion and sauté until translucent, about 3-4 minutes.
- 5Stir in minced garlic and cook until fragrant, about 1 minute.
- 6Add diced bell pepper and cook until tender, about 3-4 minutes.
- 7Sprinkle in turmeric, cumin, and chili powder; stir to combine.
- 8Add crumbled tofu to the skillet and mix well with vegetables.
- 9Cook for 5-7 minutes, stirring occasionally, until heated through.
- 10Stir in spinach until wilted, about 2 minutes.
- 11Add nutritional yeast and season with black salt and black pepper to taste.
- 12Garnish with fresh herbs before serving.
Ingredient Alternatives
nutritional yeast
Healthier: nooch
Cheaper: none
Nutritional yeast adds a cheesy flavor and is often used in vegan cooking.
black salt
Healthier: sea salt
Cheaper: table salt
Black salt adds a unique flavor but can be substituted with regular salts.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point and is healthier.
Techniques
Equipment
Also Known As
Scrambled tofu is a popular vegan alternative to scrambled eggs, often enjoyed for breakfast or brunch.
Ingredients
- ●1 block (14 oz) firm tofu
- ●1 tbsp olive oil
- ●1/4 cup onion, diced
- ●1/4 cup bell pepper, diced
- ●1/4 cup nutritional yeast
- ●1/2 tsp turmeric
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 tsp black salt (kala namak)
- ●1/4 tsp black pepper
- ●1/4 cup fresh spinach, chopped
Instructions
- 1Drain the tofu and press it to remove excess moisture.
- 2In a skillet, heat the olive oil over medium heat.
- 3Add the diced onion and bell pepper to the skillet and sauté until softened, about 3-4 minutes.
- 4Crumble the tofu into the skillet using your hands or a fork.
- 5Stir in the nutritional yeast, turmeric, garlic powder, onion powder, black salt, and black pepper.
- 6Cook for about 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly golden.
- 7Add the chopped spinach and cook for an additional 2 minutes until wilted.
- 8Taste and adjust seasoning if necessary.
- 9Serve warm as a filling breakfast or brunch option.
Equipment
Ingredients
- ●2 cups almond milk
- ●2 tbsp cocoa powder
- ●2 tbsp maple syrup
- ●1 tsp vanilla extract
- ●1 tsp loose Earl Grey tea leaves
- ●1/4 tsp salt
- ●1/4 cup dark chocolate chips (vegan)
- ●1/2 cup water
Instructions
- 1In a small saucepan, bring 1/2 cup of water to a boil.
- 2Once boiling, remove from heat and add the loose Earl Grey tea leaves. Steep for 5 minutes.
- 3Strain the tea into a separate container, discarding the leaves, and set aside.
- 4In the same saucepan, combine the almond milk, cocoa powder, maple syrup, vanilla extract, and salt. Whisk together until smooth.
- 5Heat the mixture over medium heat until warm, but do not boil.
- 6Add the strained Earl Grey tea to the chocolate mixture and stir well.
- 7Add the dark chocolate chips and continue to stir until melted and fully incorporated.
- 8Taste and adjust sweetness if necessary by adding more maple syrup.
- 9Pour the hot chocolate into mugs and serve immediately.
Equipment
Ingredients
- ●1 cup silken tofu
- ●1/4 cup nutritional yeast
- ●1/4 cup unsweetened almond milk
- ●1/2 tsp turmeric powder
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 tsp black salt (kala namak)
- ●1/2 cup chopped spinach
- ●1/4 cup diced bell pepper
- ●1/4 cup diced onion
- ●1/4 cup cherry tomatoes, halved
- ●1 tbsp olive oil
- ●1/4 tsp black pepper
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a blender, combine the silken tofu, nutritional yeast, almond milk, turmeric powder, garlic powder, onion powder, black salt, and black pepper. Blend until smooth and creamy.
- 3In a mixing bowl, combine the chopped spinach, diced bell pepper, diced onion, and cherry tomatoes.
- 4Pour the blended tofu mixture into the bowl with the vegetables and stir until well combined.
- 5Grease a muffin tin with olive oil or use silicone muffin cups.
- 6Spoon the mixture into the muffin tin, filling each cup about 3/4 full.
- 7Bake in the preheated oven for 25-30 minutes, or until the bites are firm and slightly golden on top.
- 8Remove from the oven and let cool for a few minutes before gently removing the bites from the muffin tin.
- 9Serve warm or at room temperature as a snack or part of a meal.
Equipment
Ingredients
- ●2 cups rolled oats
- ●2 cups almond milk
- ●1/2 cup Nutella
- ●1 cup fresh cherries, pitted and halved
- ●1/4 cup maple syrup
- ●1 tsp vanilla extract
- ●1/2 tsp salt
- ●1 tsp baking powder
- ●1/2 tsp cinnamon
- ●1/4 cup chopped walnuts (optional)
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large mixing bowl, combine the rolled oats, almond milk, Nutella, maple syrup, vanilla extract, salt, baking powder, and cinnamon. Mix well until all ingredients are combined.
- 3Fold in the fresh cherries and chopped walnuts (if using).
- 4Pour the mixture into a greased 9x9 inch baking dish, spreading it evenly.
- 5Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the oatmeal is set.
- 6Remove from the oven and let it cool for a few minutes before slicing.
- 7Serve warm, optionally drizzled with extra Nutella or a dollop of yogurt.
Equipment
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