Vegetarian Breakfast Recipes - Vegan Diet Challenge: Start the Vegan Diet with These Delicious Quick Meals within Your Budget (2016)

Vegan Diet Challenge: Start the Vegan Diet with These Delicious Quick Meals within Your Budget (2016)

Chapter 2. Vegetarian Breakfast Recipes

Breakfast is king as the old dictum says. These quick, easy, and healthy vegan breakfast recipes are sure to boost your morning enough to get you through‘till the clock ticks lunchtime. Plus, they are easy on the pocket. Enjoy!

1. Grilled Asparagus and Soft Cheese Frittata

Ingredients:

· 12 asparagus spears

· 1½ teaspoon vegetable oil

· 2 pinches salt

· 3 pinches black pepper

· 1 cup appleasauce

· 4 tablespoons olive oil

· 150g low-fat cream cheese

Directions:

1. Drizzle the asparagus with vegetable oil and season with salt and pepper. Grill for 3-4 minutes and make sure not to overcook as you want your asparagus to be a bit crunchy.

2. Whip in the applesauce with a fork. Add salt and pepper.

3. On a small frying pan, heat the olive oil and pour in the applesauce mixture. When the frittata is half set, place the asparagus and soft cheese on top. Lower the heat and slide the frittata on a serving plate.

4. Finish it up with a drizzle of some olive oil on top. Serve immediately.

2. Wheat-free Cauliflower Cheese

Ingredients:

· 1 head of cauliflower

· 2 tablespoons maple syrup

· 1 tablespoon olive oil

· salt and pepper to taste

· 350g crème fraiche

· 50g vegetarian Gruyere cheese, grated

· 2 teaspoon Dijon mustard

· 1 tablespoon vegetarian Parmesan-style cheese, grated

· 1 tablespoon fresh chives, chopped

Directions:

1. Heat the oven to 375 F. Cut the cauliflower into florets and toss them in a bowl with the maple syrup and olive oil. Add in salt and pepper to taste. Transfer into an oven dish and bake for 15 minutes.

2. Put in crème fraiche, gruyere, and mustard into a bowl and tip in the roasted cauli.

3. Sprinkle with parmesan-style cheese and put back into the oven. Bake for another 10 minutes. Sprinkle with chives and serve.

3. Spinach Loaf

Ingredients:

· 250g almond flour

· 1½ teaspoon gluten-free baking powder

· ½ teaspoon Celtic sea salt

· ¼ teaspoon baking soda

· 2 bunches, English spinach, blanched, drained, and stems removed

· 60ml additive-free coconut milk

· 1 tablespoon apple cider vinegar

· 1 teaspoon freshly squeezed lemon juice

· 1 banana = 2 eggs (substitute for eggs)

· vegetable oil

Directions:

1. Preheat the oven to 345 F. Grease and line a loaf tin with baking paper.

2. Combine the flour, baking powder, salt, and baking soda in a large bowl. Dash the spinach leaves in a blender together with the coconut milk, vinegar, lemon juice, banana, and vegetable oil.

3. Spoon the mixture into the loaf tin and bake for 45 minutes. Turn out on to a wire rack to cool. Serve.

4. Pumpkin Chickpeas Pies

Ingredients:

· 1 teaspoon coriander seeds

· 1 teaspoon ground cumin

· 1 teaspoon sweet paprika

· 1 teaspoon cumin seeds

· 1.2 teaspoon ground cinnamon

· 6 tablespoons olive oil

· green pumpkin, peeled and cut into chunks

· 2 banana shallots

· garlic

· 80g almonds, blanched

· cooked chickpeas, drained

· 50g raisins

· ½ bunch of coriander

· 2 tablespoons lemon juice

· unsalted butter

· ¼ cup applesauce

· 30g sesame seeds

· Pomegranate seeds

· 3 tablespoons runny honey

Directions:

1. Preheat the oven to 375 F. In a pan, fry the coriander and cumin seeds. Crush and grind in a mortar and pestle and add the paprika, cumin, cinnamon, half of the olive oil, and a pinch of salt.

2. Place the pumpkin in a roasting tin and combine the spiced oil mixture. Roast for 25 minutes.

3. Meanwhile, in a large saucepan, heat the remaining olive oil and toss the shallots. Cook until caramelized. Add the garlic and almonds and cook for 3 minutes. Remove. Add the chickpeas, raisins, and pumpkin and mash. Add the coriander and lemon juice and season to taste.

4. Lay a sheet, brush it with melted butter, and top with another layer. Spoon a quarter of pumpkin filling, fold in sides, roll up and twist into a coil. Place on an oven tray.

5. Brush the tops with the applesauce and scatter sesame seeds. Bake for 20 minutes and drizzle honey and pomegranate seeds.

5. Spinach Frittata with Tomato Salsa

Ingredients:

For the Frittata

· 1 tablespoon extra-virgin olive oil.

· 2 cloves garlic, minced

· 1 small onion, minced

· 1 package spinach, thawed and well-drained

· 2 bananas = substitute for eggs

· 1/3 cup fat-free milk

· ½ cup shredded reduced-fat mozzarella cheese

For the Salsa

· 4 plum tomatoes, chopped

· 1 clove garlic, minced

· 2 scallions, minced

· 1 tablespoon fresh lime juice

· 2 tablespoons fresh cilantro, minced

· ¼ teaspoon salt

· 1/8 teaspoon ground black pepper.

Directions:

1. For the frittata: Preheat the oven to 350 F. In a nonstick skillet, heat the oil. Add the garlic and onion and stir for 3 minutes. Put the spinach and reduce the heat to low.

2. In a bowl, mash the bananas, pour in the milk, and beat until frothy. Pour the mixture onto the spinach and cook for 5 minutes. Sprinkle with cheese and bake in the oven for 8 minutes.

3. For the salsa: In a large bowl, combine together the tomatoes, garlic, scallions, fresh lime juice, cilantro, salt, and pepper. Pour over the frittata and serve.

6. Honey Glazed Buns

Ingredients:

· 300g plain white wheat flour

· 50g sugar

· 1.5g instant yeast

· 200g milk

· 6g salt

· vegetable oil

For the filling:

· 25g dried mixed peel

· 75g dried raisins

· olive oil

· 50g brown sugar

For the glaze:

· honey, melted

Directions:

1. In a big bowl, put the flour and make a well. Put the sugar and yeast into the well then pour in the milk. Cover and set aside for an hour.

2. Gather the ingredients into a big ball and knead for 10 minutes. Add the oil and salt, and knead for another 10 minutes. Put back the dough on the bowl and let it sit for 30-45 minutes.

3. Meanwhile, mix the dried fruits, butter, and sugar for the filling.

4. Pull the dough out and brush with olive oil. Sprinkle with sugar and fruit mixture on top to coat. Roll the dough up to achieve a tight sausage-like look. Cut into 8 slices and bake in the oven to 450 F.

5. Bake for 15 minutes and remove. Top with melted honey and serve.

7. Breakfast Peanut Oats

Ingredients:

· ¼ cup almond milk

· 1½ tablespoons peanut butter

· ½ cup water

· ¼ cup oats

· 1 tablespoon coconut milk yogurt

· 1 teaspoon peanuts, finely chopped

Directions:

1. Whisk almond milk with the peanut butter and mix until creamy. Add water and whisk until the mixture is smooth. Stir in the oats.

2. Cover with plastic wrap but leave a small vent for steam to come out. Microwave on high for 1 minute and cook until creamy. Remove and let it cool for 5 minutes.

3. Spoon the mixture into a bowl. Top with coconut milk yogurt and peanuts. Serve.