Jazzy Vegetarian Breakfast Recipes

Vegan Crepes With Spinach and Mushrooms

Ingredients:

• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons vegan butter
• 1/2 cup plant-based milk
• 2 tablespoons olive oil
• 1/2 cup finely chopped mushrooms
• 1/4 cup chopped spinach
• Salt and pepper, to taste
• 1/4 cup vegan cheese, shredded

Instructions:

1. In a medium bowl, whisk together the flour, baking powder, and salt. Add the vegan butter and mix until it forms a crumbly mixture.
2. Add the plant-based milk and mix until a smooth batter forms.
3. Heat a non-stick skillet over medium heat and add the olive oil. Add the mushrooms and spinach and cook until they are softened, about 5 minutes.
4. Add the crepe batter and cook until the edges are lightly browned, about 2 minutes. Flip the crepe and cook until the other side is lightly browned, about 1 minute.
5. Add the vegan cheese and cook until it is melted, about 1 minute.
6. Transfer the crepe to a plate and top with the cooked vegetables. Serve warm with salt and pepper, to taste.

Nutrition:

Vegan Blueberry Pancakes

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon vegan butter
• 1 cup plant-based milk
• 1 tablespoon maple syrup
• 1 teaspoon of vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

1. In a medium bowl, whisk together the flour, baking powder, and salt.
2. Add the vegan butter and mix until it forms a crumbly mixture.
3. Add the plant-based milk, maple syrup, and vanilla extract and mix until a smooth batter forms.
4. Fold in the blueberries.
5. Heat a non-stick skillet over medium heat. Add the pancake batter, about 1/4 cup per pancake, and cook until the edges are lightly browned, about 2 minutes. Flip the pancakes and cook until the other side is lightly browned, about 1 minute.
6. Transfer the pancakes to a plate and serve warm.

Nutrition:

Vegan Tofu Scramble

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon turmeric
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 cup diced tomatoes
• 1 (14-ounce) package extra-firm tofu, drained and crumbled
• 1/4 cup nutritional yeast

Instructions:

1. Heat a large skillet over medium heat and add the olive oil. Add the onion, bell pepper, garlic powder, turmeric, black pepper, and salt and cook until the vegetables are softened, about 5 minutes.
2. Add the tomatoes and cook for another 2 minutes.
3. Add the tofu and cook for another 6 minutes, stirring occasionally.
4. Stir in the nutritional yeast and cook for another 2 minutes.
5. Transfer the scramble to a plate and serve warm.

Nutrition:

Vegan Breakfast Burrito

Ingredients:

• 1 (14-ounce) package extra-firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon turmeric
• 1/4 teaspoon salt
• 4 (10-inch) flour tortillas
• 1/2 cup vegan cheese, shredded
• 1/2 cup salsa
• 1/2 cup diced tomatoes
• 1/2 cup diced bell pepper
• 1/2 cup diced onion
• 1/2 cup cooked black beans
• 1/4 cup chopped cilantro

Instructions:

1. In a medium skillet, heat the olive oil over medium heat. Add the tofu, garlic powder, smoked paprika, cumin, turmeric, and salt and cook until the tofu is lightly browned, about 8 minutes.
2. Lay out the tortillas on a work surface and divide the vegan cheese, salsa, tomatoes, bell pepper, onion, black beans, and cilantro among them.
3. Divide the tofu among the tortillas and top with the remaining ingredients.
4. Fold in the sides of the tortillas and roll up to form burritos.
5. Serve warm or wrap in foil and store in the refrigerator for up to 3 days.

Nutrition:

Vegan Granola

Ingredients:

• 2 cups rolled oats
• 1/2 cup sliced almonds
• 1/2 cup chopped walnuts
• 1/2 cup shredded coconut
• 1/4 cup vegan butter
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup dried cranberries
• 1/4 cup chopped dates

Instructions:

1. Preheat the oven to 350°F.
2. In a large bowl, combine the oats, almonds, walnuts, and coconut.
3. In a medium saucepan, melt the vegan butter over medium heat. Add the maple syrup, vanilla extract, and salt and stir until combined.
4. Pour the maple syrup mixture over the oat mixture and stir until the oats are evenly coated.
5. Spread the oat mixture onto a baking sheet and bake for 15 minutes, stirring every 5 minutes.
6. Remove the granola from the oven and stir in the dried cranberries and dates.
7. Allow the granola to cool before transferring to an airtight container.

Nutrition: