3 EASY VEGAN BREAKFAST RECIPES | VEGANUARY
Recipes in this Video
The Vegan Breakfast Burrito draws inspiration from traditional Mexican burritos, which are often filled with hearty ingredients. In recent years, the plant-based movement has popularized vegan versions that maintain the essence of flavor while catering to dietary preferences. This dish celebrates the vibrant ingredients of Mexican cuisine and is perfect for a nutritious start to the day, enjoyed by many around the world.
Ingredients
- ●tortillas
- ●black beans
- ●avocado
- ●bell peppers
- ●onion
- ●spinach
- ●nutritional yeast
- ●cilantro
- ●lime juice
- ●cumin
- ●paprika
- ●garlic powder
- ●salt
- ●pepper
Instructions
- 1Sauté onion and bell peppers in a skillet over medium heat until softened, about 5 minutes.
- 2Add black beans, cumin, paprika, garlic powder, salt, and pepper; cook until heated through, about 3-4 minutes.
- 3Stir in spinach and cook until wilted, about 1-2 minutes.
- 4Remove from heat and mix in nutritional yeast and lime juice.
- 5Warm tortillas in a separate pan or microwave until pliable.
- 6Spread the bean mixture onto each tortilla.
- 7Top with sliced avocado and cilantro.
- 8Roll each tortilla tightly to form a burrito.
- 9Serve warm with extra lime wedges.
Ingredient Alternatives
black beans
Healthier: lentils
Cheaper: pinto beans
Lentils are lower in calories and provide a different flavor.
avocado
Healthier: mashed banana
Cheaper: cooked pumpkin
Mashed banana adds creaminess with fewer calories.
nutritional yeast
Healthier: ground flaxseed
Cheaper: brewer's yeast
Ground flaxseed offers omega-3s with a different taste.
tortillas
Healthier: collard greens
Cheaper: lettuce leaves
Collard greens are low-carb and nutrient-dense.
Techniques
Equipment
Also Known As
Pancakes have been a beloved breakfast staple in the United States, often enjoyed on weekends and special occasions. These fluffy vegan pancakes offer a plant-based twist on the classic recipe, making them accessible to those following a vegan diet. With their light texture and delightful flavor, they have gained popularity beyond the vegan community, becoming a favorite for anyone seeking a delicious breakfast option.
Ingredients
- ●all-purpose flour
- ●baking powder
- ●baking soda
- ●salt
- ●plant-based milk
- ●maple syrup
- ●vanilla extract
- ●coconut oil
Instructions
- 1Mix flour, baking powder, baking soda, and salt in a bowl.
- 2In another bowl, combine plant-based milk, maple syrup, vanilla extract, and melted coconut oil.
- 3Pour wet ingredients into dry ingredients and stir until just combined.
- 4Heat a non-stick skillet over medium heat until hot.
- 5Pour batter onto the skillet, using about a quarter cup for each pancake.
- 6Cook until bubbles form on the surface, about 2-3 minutes.
- 7Flip pancakes and cook for an additional 2-3 minutes until golden brown.
- 8Remove from skillet and keep warm while cooking remaining pancakes.
- 9Serve warm with your choice of toppings.
Ingredient Alternatives
all-purpose flour
Healthier: whole wheat flour
Cheaper: oat flour
Whole wheat flour adds fiber, while oat flour is often less expensive.
plant-based milk
Healthier: almond milk
Cheaper: water
Almond milk is lower in calories, while water is a cost-effective base.
maple syrup
Healthier: agave syrup
Cheaper: sugar
Agave syrup is a lower glycemic option, while sugar is more affordable.
coconut oil
Healthier: applesauce
Cheaper: vegetable oil
Applesauce reduces fat, while vegetable oil is typically cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup chickpea flour
- ●1 cup water
- ●1/4 tsp turmeric powder
- ●1/4 tsp black salt (kala namak)
- ●1/4 tsp baking powder
- ●1/2 cup chopped vegetables (bell peppers, onions, spinach)
- ●1 tbsp nutritional yeast
- ●1 tbsp olive oil
- ●Salt and pepper to taste
Instructions
- 1In a mixing bowl, combine chickpea flour, water, turmeric powder, black salt, and baking powder. Whisk until smooth.
- 2Let the batter sit for about 10 minutes to thicken.
- 3Heat olive oil in a non-stick skillet over medium heat.
- 4Add the chopped vegetables to the skillet and sauté for 2-3 minutes until slightly softened.
- 5Pour half of the chickpea batter into the skillet, spreading it evenly to form a circle.
- 6Cook for about 5 minutes until the edges start to lift and the bottom is golden brown.
- 7Carefully flip the omelette and cook for another 3-4 minutes on the other side.
- 8Repeat with the remaining batter to make a second omelette.
- 9Once cooked, sprinkle nutritional yeast on top and season with salt and pepper to taste.
- 10Serve warm with your favorite sauce or salad.
Equipment
Ingredients
- ●2 cups whole wheat flour
- ●1/2 cup rolled oats
- ●1/4 cup maple syrup
- ●1 cup unsweetened applesauce
- ●1/2 cup almond milk
- ●1/4 cup chia seeds
- ●1 tsp baking powder
- ●1/2 tsp baking soda
- ●1/2 tsp salt
- ●1 tsp cinnamon
- ●1/2 cup chopped walnuts (optional)
- ●1/2 cup dried fruit (raisins or cranberries)
Instructions
- 1Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- 2In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, salt, and cinnamon.
- 3In another bowl, mix together the maple syrup, applesauce, almond milk, and chia seeds until well combined.
- 4Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 5Fold in the chopped walnuts and dried fruit if using.
- 6Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- 7Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 8Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- 9Enjoy your whole food plant-based breakfast muffins warm or at room temperature.
Equipment
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