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A week of healthy vegan breakfast ideas/recipes, super easy to make, very delicious high protein and gluten-free options. You can use these recipes for awesome vegan meal prep and have delicious breakfast each day of the week completely stress-free.

Tofu Scramble with wilted greens
100 gr spinach
100 gr kale
100 gr baby tomatoes
2 cloves of garlic
200 gr of tofu
50 gr plant-based milk
2 tbsp nutritional yeast
2 tsp chilli flakes
2 tsp mixed herbs
1 tsp garlic granules
1/2 tsp turmeric
a squeeze of lemon juice
In almond oil gently fry the garlic and add baby tomatoes, following by greens. Season with salt, pepper, a pinch of cayenne, 1 of tsp paprika and 1 tsp of mixed herbs. Cook just till greens are wilted.
Transfer them to the separate plate and in the same pan start smashing tofu into bite-size pieces. Add salt, pepper, and turmeric, continue mixing and breaking some bigger pieces of tofu with your wooden spoon and follow with the rest of spices, squeeze the wedge of the lemon over.
Gradually add your plat based milk till you get a creamier consistency.
Lastly, sprinkle nutritional yeast over and serve on top of wilted greens.

Breakfast coconut tarts
100 grams of quinoa flakes(you can use oats)
30 grams of coconut flakes
80 grams of ripe banana
30 grams of creamy coconut yogurt (you can use maple syrup instead if you prefer )
2 tbsp of coconut sugar(it is optional and only if you haven’t used maple syrup)
Mash bananas well and sprinkle quinoa and coconut flakes over.
Stir to combine.
Lastly, add coconut yoghurt, give it a final mix and form your cups using silicone molds(if you use regular muffin molds you will need to grease them)
Bake in preheated to 180 degrees oven for 15-20 minutes or till golden brown

Waffles recipe
40 grams of rice flour
40 grams oat flour
1 tbsp flax meal
1 small mashed banana
70 grams of plant milk
1 tsp baking soda
1 tbsp apple cider vinegar
Pinch of salt
In the bowl combine flours, flax meal, baking soda, and salt. Mix everything together and add your banana in, mash it with a fork(you can do it beforehand as well to avoid flours spilling out). Follow with plant-based milk and stir to combine.
Lastly, add apple cider vinegar, mix just to incorporate it and let the dough sit while your waffle maker is preheating.
When ready to bake pour enough batter to fill your waffle mold, close the lid and let it cook according to the instructions (mine takes 7 minutes).

Avocado and hummus Toast with Tamari mushrooms
2 slices of bread
100 grams of hummus
2 cloves of garlic
100 grams of mushrooms
100 grams of cherry tomatoes
3 sprigs of thyme
2 tbsp of tamari
1 tbsp of olive oil
half of the avocado
fresh basil
Toast the bread on both sides.
Preheat the pan on medium heat and add mushrooms, followed by 1 tbsp of tamari. Stir to coat
Add tomatoes to the pan and press them gently with a back of the spoon to help them to cook quicker. Drizzle tomatoes with remaining tbsp of tamari. Add chopped garlic and thyme leaves to both mushrooms and tomatoes.
Drizzle with 1 tbsp of olive oil and let it cook for few minutes longer on the low heat.
Meanwhile spread the hummus on toast and chop the avocado.
Top hummus with mushrooms and cherry tomatoes and sliced avocado, garnish with fresh basil and finish with freshly cracked black pepper if desired

Carrot cake for breakfast
200 grams of almond milk
150 grams of grated carrot
100 grams of buckwheat groats
180 grams of oats
60 grams of walnuts
100 grams of coconut sugar or equivalent of stevia
350 grams of plant-based yoghurt (I used mango to add extra flavour and sweetness but you can use plain or any flavour that you like)
1 tbsp of flax seeds
1 1/2 tsp of baking powder
Add buckwheat groats and oats to your food processor or a blender and blend on high till it resembles the flour
Combine flax meal with a little bit of milk and stir to combine.
Add walnuts to the food processor and pulse few more times just till most of them are broken down
Grate the carrot
Add baking powder and sugar to the flour and mix well.
Follow with the rest of the ingredients.
Stir to combine
Line baking mold with nonstick baking parchment or lightly grease it with coconut oil.
Preheat the oven to 180 degrees.
Pour your batter into prepared mols bake for 35-45 minutes or until golden brown and toothpick inserted into a centre comes out clean.

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