We are approaching the end of the Veganuary challenge, and like every year that’s come before, some of the people who have taken part in the challenge during January will eventually go back to their standard diets, leaving the experiment of veganism behind for a number of reasons.
It’s undeniable that many new vegans will face daunting challenges when trying to figure out how to eat and what to eat on a daily basis to feel satisfied and happy, resulting in many pledgers not sticking to the lifestyle for the long-term.
Figuring out what to eat for breakfast is often one of the biggest hurdles on the journey to full-time veganism: no eggs, no milk, no sausages, butter, or even most breakfast cereals – what else is left to eat to start the day right?
Well, it turns out there’s a whole lot more!
With a few adjustments and plant-powered tweaks, you can easily replicate your favourite non-vegan breakfast recipes and get to know even more delicious ingredients for whipping up showstopping vegan breakfast meals. In this handy guide, we’ll go over some of the easiest and tastiest vegan breakfast recipes around for mornings you’ll be guaranteed to look forward to!
Simple porridge and overnight oats
Porridge is a breakfast classic for a reason: it’s inexpensive, incredibly easy to make and customize, comforting in all the right ways.
All you have to do to make your usual porridge plant-based is swapping dairy milk for your favourite vegan milk, load it up with your favourite fruit/nut toppings, and add a generous dash of maple syrup or golden syrup if you’re looking for extra sweetness!
Overnight oats are also a great option for those of us who are often in a hurry every morning and looking for a creative spin on classic warm porridge. All you need to make them is a glass container and a fridge, and all you have to do is mix one cup of uncooked oats with one cup of non-dairy milk, a dash of maple syrup, and a teaspoon of vanilla extract (plus a few health-boosting seeds like chia seeds and pumpkin seeds if you’re looking for a heartier breakfast).
Leave the mixture in the fridge overnight, open the container in the morning, and be amazed. The oats will have soaked most of the liquid throughout the night, leaving you with a ready-meal that’s tasty, healthy, and refreshing – don’t forget to top it all off with your favourite fresh fruits and nut butter!
Luckily for all the vegans with a sweet-tooth, pancakes are one of the easiest recipes to make fully vegan, with very few ingredients!
To make the batter, you’ll need 1 cup of self-rising flour, 1 tablespoon of baking powder, 2 tablespoons of sugar, a teaspoon of cinnamon, and a pinch of salt for the dry ingredients. For the wet ingredients, you’ll need to add 1 cup of non-dairy milk, 1 tablespoon of lemon juice, and one teaspoon of vanilla essence.
The time it will take to cook each pancake will be the same as non-vegan pancakes, with fluffy texture and sweetness also unchanged – the rest of your family will love them too! Top them with a generous dash of maple syrup, fresh banana coins, berries, or even a healthy dollop of peanut butter.
Classic scrambled tofu
If you’re the “bacon and eggs” type, few vegan breakfast recipes will hit the spot as much as a classic tofu scramble! This recipe is incredibly easy, wallet-friendly, quick to make, and incredibly satisfying thanks to its high protein content.
After you’ve heated up a tablespoon of vegetable oil in a skillet, over a medium heat, chop up one large onion and two cloves of garlic to add to the sizzling pan. Once translucent, add in one tablespoon of cumin, one of paprika, one of mild curry powder, and one of turmeric.
Chop a selection of your favourite veggies (bell peppers, cherry tomatoes, and baby spinach are usually the winning combination) and fry them alongside your onions and garlic for around 5-1o minutes. Before you add in a block of firm tofu, you’ll want to make sure it’s been thoroughly squeezed and patted dry – soggy tofu doesn’t make for a tasty scramble!
Use your hand to break up the tofu into small pieces and drop it to the pan, adding in more turmeric, a tablespoon or more of salt, pepper to taste, and around three tablespoons of nutritional yeast for a scrumptious cheesy taste. Mix thoroughly until the tofu is covered in spices and golden, adding in a splash of non-dairy milk to achieve a creamier consistency.
The whole recipe shouldn’t take you longer than 20 minutes, and you can easily add in a few tasty sides (think your favourite vegan sausages, avocado toast, or even some tempeh bacon!) to make it even more filling.
Vegan breakfast burrito
Vegan breakfast burritos are the perfect choice when looking for a filling vegan breakfast that is incredibly healthy and rich in protein, as well as endlessly customizable to avoid you getting bored of it!
You can prepare a breakfast scramble first, spread half an avocado on a warmed wheat tortilla, and fold it all up to stay full and satisfied for hours. Alternatively, you can cook a quarter cup of plain white rice, add half a can of kidney or black beans after you have fluffed the rice with a fork and cooling it down, and put the rice/bean mixture in a tortilla with plenty of smashed avocado or hummus.
You can even use a combination of seasoned tempeh strips and rice, or stuff in leftover roasted potatoes with a dash of ketchup or brown sauce – with this easy vegan breakfast recipe, the sky’s truly the limit, and experimentation is recommended!
Staying vegan has never been easier…
There’s never been a better time to go vegan than in 2021, and we are proud of playing a part in the journey of many new vegans by offering truly sustainable, cruelty-free options for all.
From decadent bakes to homemade jams, our range of vegan food options is expanding to make veganism easy to stick to and truly enjoyable for years to come – don’t forget to follow our social media accounts to never miss an update!