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Breakfast

Prepration Time :

30 Min
Recipies #1

Delicious Vegan Burrito

I’m super excited to share with you all a new recipe today i.e. the Vegan Burrito. It tastes amazing and it is healthy too. This vegan burrito is stuffed with brown rice, black beans, corn, vegan sour cream, and guacamole.

Instructions

Step 1: Whisk the flour, sugar, vanilla extract, baking powder, and a pinch of salt in a bowl using a balloon whisk until mixed. Slowly pour the almond milk until you get a quick, smooth, thick batter.

Step 2: Heat a little bit of oil in a non-stick frying pan over medium-low heat, and 2 tbsp batter into the pan at a time to make small, round pancakes, you will need to do this in batches of two three at a time. Cook for 3-4 minutes until the edges are set and bubbles appear on the surface. Flip the pancakes

Step 3: Serve with a bowl or toppings or stacked with lots of toppings of your choice to have a big pile of these enticing vegan blueberry pancakes.

  • 1 cup dried rice (white or brown) or quinoa
  • 2 tablespoons olive oil or 1/4 cup water
  • 1/2 large onion, diced
  • 1 green bell pepper, cored and diced
  • 1 can (14oz) fired roasted diced tomatoes, drained
  • 1 can (4oz) diced green chilies, drained or 1 large jalapeno, seeds removed and diced
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon chipotle powder, optional
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt, or to taste
  • 1 can (9oz) corn (about 1 cup), drained
  • 1 can (14oz) black beans (about 1 1/2 cups), drained and rinsed
  • 1/4 – 1/2 cup cilantro, loosely packed
  • 6 large flour tortillas (or your favorite GF tortillas)
  • 2 cups shredded lettuce
  • guacamole or sliced avocado, optional

Breakfast

Prepration Time :

15 Min
Recipies #2

Chickpea Salad Sandwich

Looking for healthy and easy breakfast recipes? This delicious chickpea salad sandwich features a vegan tuna salad using chickpeas!

Instructions

Step 1: Thinly slice the celery and the green onions.

Step 2: Drain and rinse the chickpeas. In a medium bowl, smash the chickpeas with a fork.

Step 3: Combine the chickpeas with the chopped celery and green onions, mayonnaise, lemon juice, and celery seed. Add about ¼ to ½ teaspoon kosher salt, depending on your chickpea brand and taste preferences, and fresh ground pepper to taste. Taste and salt until the flavor pops! If the salad is dry, add more mayonnaise (cooked chickpeas have a drier texture than canned).

Step 4: Assemble the chickpea salad sandwich. If desired, spread the bread with hummus. Top the sandwich with lettuce or greens and chickpea spread.

  • 15 ounces can chickpeas or (1 ½ cups chickpeas cooked from dry)
  • 1 rib of celery
  • 3 green onions
  • 1 to 2 tablespoons mayonnaise, vegan mayonnaise, or cashew cream
  • 1 tablespoon lemon juice
  • 1 teaspoon celery seed
  • Kosher salt & fresh ground pepper
  • 4 slices of bread (try our Homemade Bread)
  • Lettuce, spring green mix, or sprouts
  • Hummus, optional

Breakfast

Prepration Time :

15 Min
Recipies #3

Crispy BBQ Tofu Sandwich

The incredible flavorful, Crispy BBQ Tofu Sandwich adorned with avocado and cool and creamy cilantro cabbage slaw can be made in under 30 minutes, turning you into a tofu lover.

Instructions

Step 1: Cut the tofu into two slabs, one inch thick, perhaps trimming to fit the bun. Pat gently with a paper towel.

Step 2: Season a skillet with oil, salt, and fresh cracked pepper and heat it.

Step 3: Sear the tofu on both sides, until deeply and crispy.

Step 4: While the tofu is cooking, make the easy and quick slaw, using precut cabbage if pressed for time. Cilantro and onion will add great flavor to it.

Setp 5: Mix BBQ sauce and red chili paste in a bowl and brush it on the tofu.

  • Tofu
  • Olive Oil or Coconut Oil
  • BBQ Sauce
  • Sriracha or Red Chili Paste
  • Cabbage
  • Onion
  • Cilantro
  • Vegan Mayo
  • AC vinegar
  • Salt and Pepper
  • Avocado
  • Soft and Fresh Toasted buns

Breakfast

Prepration Time :

35 Min
Recipies #4

Vegan Lentil Soup

Every day you need a lentil soup in the back pocket for days when you don’t feel like cooking but want nourishing that is both satisfying and healthy on the table fast.

Instructions

Step 1: Sautés your carrots, onions, and celery over low heat for around 10 minutes. The lower the heat, the longer it will take to create an incredible flavor base for the soup.

Step 2: Add everything other else than the lemon.

Step 3: Simmer for 35 minutes until lentils are soft, and

Step 4: Finish with a dusting of zest and a spritz of lemon.

  • 2 tbsp olive oil
  • 1 onion, chopped (white, brown, yellow)
  • 2 garlic cloves, minced
  • 1 large carrot, chopped (about 1 1/4 cups)
  • 2 celery ribs, chopped (about 1 1/4 cups)
  • 2 cups / 400g dried lentils, green or brown, rinsed
  • 400g / 14 oz crushed tomato
  • 1.5 liters / 1.5 quarts (6 cups) vegetable or chicken stock/broth, low sodium
  • 1/2 tsp each cumin and coriander powder
  • 1 1/2 tsp paprika powder
  • 2 dried bay leaves
  • 1 lemon (zest + juice)
  • 1/4 tsp salt and pepper

Breakfast

Prepration Time :

35 Min
Recipies #5

Miso Mushroom and Rice Bowl

This one-pot mushroom rice bowl is super healthy and delicious and will come under 30 minutes. If you’re a mushroom lover you will love this recipe.

Instructions

Step 1: In a small pot, boil rice with salt simmer for 23-25 minutes until tender, then fluff and stir in mirin.

Step 2: Meanwhile, prep produce, cut mushrooms, chop bok choy, and mix mayonnaise with water and gochujang to taste.

Step 3: In a hot, oiled pan, cook mushrooms until browned, season, add miso and water, stir until coated, transfer to a bowl, cover, and clean the pan.

Step 4: In the same pan, cook aromatics, bok choy stems, and leaves until softened and wilted, season, transfer to a bowl, cover, and clean pan.

  • Mushroom
  • Brown rice
  • Edamame
  • Spinach
  • Grated carrots
  • Daikon Radish
  • Cabbage
  • Avocado
  • Miso Ginger Dressing

Breakfast

Prepration Time :

10 Min
Recipies #6

Vegan Kale Pesto Pasta

Whizz up kale, basil, pumpkin seeds, garlic, and basil to make this super-easy kale pesto. It's perfect stirred through whole-meal spaghetti for a healthy vegan meal.

Instructions

Step 1: Bring a pan of water to a boil, add the kale, and allow cooking for half a minute, then transfer it to a bowl of cold water with ice cubes for five minutes. It should be drained before drying using kitchen paper.

Step 2: In a food processor, place basil, garlic, seeds, oil, nutritional yeast, lemon juice, and zest as well as drained kale. Process until smooth then season. If it is too thick, thin out by adding a little water.

Step 3: Cook the pasta by following pack instructions, then toss with the pesto and serve.

Step 4: In the same pan, cook aromatics, bok choy stems, and leaves until softened and wilted, season, transfer to a bowl, cover, and clean pan.

  • 150g kale
  • Small bunch of basil
  • 1 small garlic clove
  • 3 tbsp pumpkin seeds
  • 5 tbsp extra virgin olive oil
  • 3 tbsp nutritional yeast
  • 1 lemon, zested and juiced
  • 350g whole-meal spaghetti
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