Top 3 Quick & Easy Vegan Breakfasts
Are you often in a rush? Do you have low energy? Can’t be bothered or just not all that hot in the kitchen? Have no fear, here are some top 3 kick-ass, quick and easy vegan breakfast recipes to start your day off right!
Deluxe Avo Toast
Ingredients:
Wholemeal, seeded bread (x2 slices);
Avocado;
Cajun spice seasoning;
Salt and pepper to taste;
Piri piri sauce.
Method:
Toast your bread. Whilst your bread is toasting, take an avocado and cut it open. Use the side that does not have the stone in for your toast. The side that has the stone in, seal inside an air-tight container and put in the fridge for another recipe. By storing this side of the avocado rather than the stoneless side, the avocado lasts longer and doesn’t brown as quick.
Once your toast is toasted, scoop half of your halved avocado out with a fork and spread it onto one slice. Do this easily by using a spreading, scraping, mashing movement. Repeat the same with the remaining avocado on the other slice.
Next, lightly sprinkle salt, pepper and Cajun spice seasoning to taste over the top of your avocado toast. Lastly take some piri piri sauce or any other hot sauce of your choice and sparingly dot some over your avocado toast. Take your fork and spread over the sauce into the smashed avocado, so that the two are incorporated.
Cut your two slices in half and enjoy with a side of fruit!
Hawaiian Green Machine Smoothie
Ingredients:
2-3 frozen bananas;
1 fresh mango OR 1 cup of frozen mango;
1 cup of fresh spinach;
1 tbsp of desiccated coconut;
1 cup of water.
Method:
Place all items in a high-speed blender (e.g NutriBullet, Nutri Ninja) and blend until content is smooth and well incorporated.
Serve in your favourite glass and enjoy!
Speedy Scramble
Ingredients:
Extra firm tofu;
1 tsp each of garlic powder, onion powder, basil;
½ tsp of turmeric;
1 tbsp nutritional yeast;
1-2 tbsp of water;
Salt and pepper to taste.
Optional additions:
1 tsp cayenne powder.
Method:
Take half of your entire block of extra firm tofu and put it into a non-stick frying pan on high. Store the other half in an air-tight container in the fridge. You don’t need to worry about straining the tofu first as the excess water will help to stop the tofu from sticking and crusting to the pan.
As the tofu starts to warm up, using a spatula, break up the block into small scrambled egg sized pieces. Reduce the heat to a medium heat and add in all of your dry ingredients and mix so the tofu is well covered and evenly coloured. At this point the tofu will start browning and the pan may be getting very dry. Add in your water and move your tofu around the pan to reintroduce some moisture. Continue to cook on low-medium heat for 3-5 minutes, moving the tofu around regularly. Add more water if needed and season to taste.
Serve immediately with ketchup.
I hope you liked these recipes! Leave a comment sharing your favourite quick, on the go, easy breakfasts!