High Protein Plant Based Vegan Breakfast : Whole Food Plant Based Recipes

almond milk

🥗Healthier: oat milk

💰Cheaper: soy milk

Oat milk is often cheaper and has a similar texture.

walnuts

🥗Healthier: flaxseeds

💰Cheaper: sunflower seeds

Sunflower seeds are often less expensive and provide a good crunch.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Honey is a more affordable sweetener option.

chia seeds

🥗Healthier: hemp seeds

💰Cheaper: ground flaxseed

Ground flaxseed is often cheaper and still provides fiber.

Start by heating a pan and adding a few tablespoons of water for water sautéing.

Add chopped onions, red pepper, and mushrooms to the pan and cook for about 5 minutes.

Crumble the drained extra firm tofu into the pan with your hands to resemble scrambled eggs.

Mix in 1 teaspoon of smoked paprika, 1 teaspoon of turmeric, 1 teaspoon of onion powder, and 1/2 teaspoon of pepper into the tofu mixture.

Add 2 cups of packed spinach to the pan and let it cook down for about 10 to 15 minutes until the liquid is cooked out.

In a mixing bowl, add 2 cups of chickpeas and mash them lightly with a potato masher or your hands.

Add 1 tablespoon of tomato paste, 1/3 cup of arrowroot powder, and 5 tablespoons of low sodium vegetable broth to the mashed chickpeas.

Mix in 1 teaspoon of oregano, 1 teaspoon of smoked paprika, 1 teaspoon of basil, and 1 tablespoon of onion powder into the chickpea mixture.

Crush fennel seeds slightly and add them to the chickpea mixture, mixing gently.

Preheat the oven to 350°F.

Form the chickpea mixture into 8 balls and place them on a parchment-lined cookie sheet.

Cover the balls with another piece of parchment paper and flatten them slightly.

Bake the sausages in the oven for about 25 minutes.

Once the sausages are done, spritz the tofu mixture with Bragg's Liquid Amino acids and stir it in.

Serve the tofu scramble with the baked sausages and garnish with blackberries and kiwis.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens