breakfast recipes Archives - Forks Over Knives

7 Sweet & Savory Whole-Food Vegan Breakfasts to Kickstart Your Day

Naomi Imatome-Yun — Fri, 20 Mar 2015 16:39:35 +0000

These whole-food vegan breakfast recipes are delicious, nutritious, and will give you energy for the day. We’ve chosen some of our favorite recipes for this list, but we are always creating and testing new breakfast ideas. So check back or comment if you are looking for a specific recipe. Bon Appetit!

1. Banana Blueberry Bars

Naturally sweetened with dates, applesauce, bananas, and blueberries, these rolled oat bars are perfect for on-the-go or for lightly sweet breakfasts at home. Get the recipe.

2. Caramelized Onion and Pepper Quesadillas

For a savory breakfast with Southwestern flavors, these easy and healthy quesadillas will make your morning brighter. Get the recipe.

3. Just Bananas Muffins

These amazing treats have no sugar, no flour, no oil, and no salt. Instead, they’re made of heart-healthy oats, flax seeds, bananas, applesauce, and cinnamon. Get the recipe.

4. Breakfast Burrito Bake

A hearty casserole recipe that’s good for groups or brunch, this “burrito bake” is full of veggies, potatoes, and beans. Get the recipe.

5. Cranberry Orange Pumpkin Muffins

You can make these moist, delicious muffins with canned pumpkins in less than 30 minutes. We love this hearty, healthy breakfast muffin recipe with pumpkin spice flavor. Get the recipe.

6. Breakfast Tacos

Making tacos is a smart way to use up leftover cooked greens or beans, and they’re delicious at any meal of the day. These are filled with sweet potatoes, black beans, cooked kale or collards, scallions, and salsa. Get the recipe.

7. Wholesome Oat Snackles

Snackles are little breakfast or snack bites, and these are like oatmeal without the bowl. They are good to make in advance for when you’re running late and don’t have time to sit and eat. Get the recipe.

Get more of our whole-food plant-based breakfast recipes here.

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Vegan Banana Pancakes

Heather McDougall — Wed, 04 Mar 2015 10:00:42 +0000

Banana Pancakes are a favorite breakfast in our home. They are easy to make, and everyone loves them! They’re wonderful served with a little maple syrup or applesauce. Notice that I just put the egg replacer dry into the flour mixture. I read somewhere that you could do this, so I tried it and noticed no difference in the pancakes’ texture or fluffiness. Doing so eliminates an extra step, which makes prep time even shorter.

From drmcdougall.com

This brunch recipe and other kid-friendly and comfort food ideas are also available in our convenient iPhone app and newly released Android app.

Yield: Makes 10-12 Pancakes

1½ cups whole wheat flour
2 teaspoons baking powder
½ teaspoon sea salt
1 tablespoon egg replacer
2 bananas, mashed (¾−1 cup)
1½ cups unsweetened, unflavored plant milk
1 cup sparkling water
1 cup fresh or frozen blueberries (optional)

Instructions

Place the flour, baking powder, salt, and egg replacer in a bowl and mix. Place the bananas in another bowl and mash well. Stir in the plant milk and sparkling water and mix again. Pour into the dry ingredients, and stir to combine, being careful not to overmix.
Heat a nonstick griddle over medium heat. Pour ¼ cup of the batter onto the dry, heated griddle, and flatten it a bit with the bottom of your measuring cup. Flip when the bubbles start to appear and pancake edges start to turn golden. Cook until brown on both sides. Repeat until all batter has been used.
Serve hot topped with the blueberries, or refrigerate or freeze the pancakes. Note: Consistency: For a slightly thinner pancake (or if you let your batter sit too long before using it), thin the batter with a little more plant milk before pouring it onto the griddle. If you prefer a thicker pancake, mix in just ½ cup of the sparkling water; then add more sparkling water as needed to achieve your desired consistency.

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Breakfast Potatoes from Newly-Released Cookbook, “Bravo!”

Ramses Bravo — Mon, 18 Jun 2012 16:00:40 +0000

This is a wholesome alternative to the greasy fried and overly salted potato dishes often served at breakfast time. This dish can be prepared ahead of time, so all you need to do is bake it before serving.

From Bravo! Health Promoting Meals from The TrueNorth Kitchen

Yield: Serves 6

8 medium russet potatoes, scrubbed
2 cups small cauliflower florets
2 cups quartered white mushrooms
6 Roma tomatoes, cubed
1 small yellow onion, diced
¼ teaspoon granulated garlic
¼ teaspoon granulated onion
3 tablespoons chopped fresh basil, or 1 tablespoon dried
3 tablespoons chopped fresh parsley, or 1 tablespoon dried

Instructions

Preheat the oven to 350º F.
Pierce each potato a few times with a fork or paring knife. Put the potatoes directly on a rack in the center of the oven and bake for 45 minutes, or until tender. The potatoes are done when a paring knife can be easily inserted in the center. Turn off the oven. Transfer the potatoes to a cooling rack.
When the potatoes are cool to the touch, peel and dice them. Line a rimmed baking sheet with parchment paper. Arrange the potatoes on the lined baking sheet. Scatter the cauliflower, mushrooms, tomatoes, and onion over the potatoes. Sprinkle with the granulated garlic and granulated onion. (At this point the baking sheet can be covered with plastic wrap and refrigerated for 8 to 12 hours. When you are ready to bake the dish, bring the vegetables to room temperature while you preheat the oven. Remove the plastic wrap before baking.)
Preheat the oven to 350º F.
Bake for 12 to 15 minutes, until all the vegetables start to brown. Remove from the oven and sprinkle with the basil and parsley. Serve hot. Note: It takes about 1 hour for the baked potatoes to cool down enough to be peeled. For speed and convenience, the potatoes can be baked 1 day in advance and stored in the refrigerator.

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