EGGless McMuffin White Gloved Vegan Recipe Vegan foods, Quick from www.pinterest.com
If you’re looking for a dairy and egg free breakfast idea that’s both delicious and nutritious, you’re in the right place. There are plenty of options out there that are not only dairy and egg free, but also vegan, vegetarian, and gluten-free. Whether you’re looking for something savory or sweet, you’ll be sure to find something to suit your taste buds. Here are some of our favorite dairy and egg free breakfast ideas that are sure to please.
Carrot Cake Overnight Oats
Ingredients:
- ½ cup rolled oats
- 1 cup unsweetened almond milk
- 1 teaspoon ground cinnamon
- 1 teaspoon pure maple syrup
- ¼ cup grated carrot
- ¼ cup raisins
- 2 tablespoons chopped walnuts
- 2 tablespoons shredded coconut
Instructions:
1. In a medium bowl, combine rolled oats, almond milk, ground cinnamon, and pure maple syrup. Stir until combined.
2. Add grated carrot, raisins, walnuts, and coconut. Stir to combine.
3. Pour the oat mixture into a jar or container and refrigerate overnight.
4. In the morning, top with additional chopped walnuts and shredded coconut if desired.
Nutrition:
Calories: 350 | Total Fat: 17g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 25mg | Carbohydrates: 45g | Fiber: 8g | Sugar: 11g | Protein: 8g
Chickpea Scramble
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- 1 red bell pepper, diced
- 1 cup cooked chickpeas
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic, and sauté for 3-4 minutes until softened.
3. Add the bell pepper and cook for another 3-4 minutes until softened.
4. Add the chickpeas and all the spices, stirring to combine.
5. Cook for 5-7 minutes, stirring occasionally, until the chickpeas are lightly browned.
6. Remove from heat and stir in the fresh parsley.
7. Serve with your favorite breakfast sides.
Nutrition:
Calories: 213 | Total Fat: 9g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 618mg | Carbohydrates: 28g | Fiber: 7g | Sugar: 5g | Protein: 8g
Vegan Chia Pudding
Ingredients:
- ¼ cup chia seeds
- 1 cup unsweetened almond milk
- ½ teaspoon pure vanilla extract
- 2 tablespoons pure maple syrup
- 2 tablespoons shredded coconut
- 2 tablespoons chopped almonds
- 2 tablespoons dried cranberries
Instructions:
1. In a medium bowl, combine chia seeds, almond milk, vanilla extract, and pure maple syrup. Stir until combined.
2. Cover and refrigerate for at least 4 hours or overnight.
3. Divide the chia pudding into 2 serving dishes.
4. Top with shredded coconut, chopped almonds, and dried cranberries.
Nutrition:
Calories: 369 | Total Fat: 17g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 71mg | Carbohydrates: 47g | Fiber: 11g | Sugar: 24g | Protein: 8g
Vegan Pancakes
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons organic cane sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 1 cup unsweetened almond milk
- 2 tablespoons melted coconut oil
- 1 teaspoon pure vanilla extract
- 1 tablespoon ground flaxseed
- 2 tablespoons water
Instructions:
1. In a medium bowl, combine all-purpose flour, organic cane sugar, baking powder, ground cinnamon, and sea salt.
2. In a small bowl, whisk together almond milk, melted coconut oil, and pure vanilla extract until combined.
3. In a separate small bowl, mix together ground flaxseed and water until combined.
4. Pour the almond milk mixture into the flour mixture and stir until just combined.
5. Add the flaxseed mixture and stir until just combined.
6. Heat a non-stick skillet or griddle over medium-low heat. Grease with a bit of coconut oil if desired.
7. Pour ¼ cup of batter onto the skillet and cook until small bubbles form, about 2-3 minutes. Flip and cook for another 2-3 minutes.
8. Repeat with remaining batter. Serve with your favorite toppings.
Nutrition:
Calories: 327 | Total Fat: 15g | Saturated Fat: 8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 614mg | Carbohydrates: 43g | Fiber: 2g | Sugar: 12g | Protein: 6g
Vegan French Toast
Ingredients:
- 4 slices of your favorite bread
- 1 cup unsweetened almond milk
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 tablespoons ground flaxseed
- 2 tablespoons water
- 1 tablespoon melted coconut oil, for cooking
Instructions:
1. In a medium bowl, whisk together almond milk, ground cinnamon, and pure vanilla extract until combined.
2. In a separate small bowl, mix together ground flaxseed and water until combined.
3. Add the flaxseed mixture to the almond milk mixture and stir until just combined.
4. Dip each piece of bread in the mixture and let it soak for a few minutes.
5. Heat a non-stick skillet or griddle over medium heat. Grease with a bit of coconut oil if desired.
6. Cook each piece of bread for about 2-3 minutes per side, until golden brown.
7. Serve with your favorite toppings.
Nutrition:
Calories: 311 | Total Fat: 14g | Saturated Fat: 8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 201mg | Carbohydrates: 40g | Fiber: 6g | Sugar: 8g | Protein: 8g
Vegan Tofu Scramble
Ingredients:
- 1 tablespoon olive oil
- 1 (14-ounce) block extra-firm tofu, drained and crumbled
- ½ teaspoon sea salt
- ½ teaspoon ground turmeric
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 cup chopped bell peppers
- ½ cup cooked quinoa
- 2 tablespoons nutritional yeast
- 2 tablespoons chopped fresh parsley
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the crumbled tofu and sprinkle with sea salt, turmeric, garlic powder, onion powder, and ground black pepper.
3. Cook for 5-7 minutes, stirring occasionally, until the tofu is lightly browned.
4. Add the bell peppers and quinoa and cook for another 5-7 minutes until the bell peppers are softened.
5. Remove from heat and stir in the nutritional yeast and fresh parsley.
6. Serve with your favorite breakfast sides.
Nutrition:
Calories: 291 | Total Fat: 13g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 456mg | Carbohydrates: 28g | Fiber: 7g | Sugar: 4g | Protein: 17g
Vegan Smoothie Bowl
Ingredients:
- 1 banana, frozen
- ½ cup frozen raspberries
- ½ cup unsweetened almond milk
- 1 teaspoon ground flaxseed
- 1 teaspoon chia seeds
- 2 tablespoons chopped almonds
- 2 tablespoons shredded coconut
- 2 tablespoons dried cranberries
Instructions:
1. Place banana, frozen raspberries, almond milk, ground flaxseed, and chia seeds in a blender and blend until smooth.
2. Pour the smoothie mixture into a bowl.
3. Top with chopped almonds, shredded coconut, and dried cranberries.
4. Serve with a spoon and enjoy!
Nutrition:
Calories: 342 | Total Fat: 12g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 53mg | Carbohydrates: 54g | Fiber: 11g | Sugar: 28g | Protein: 8g