You’re going to love these easy vegan recipes, even if you’re not thinking about changing your lifestyle.
Cooking for and making a vegan happy is much easier than you think. The idea that they’re demanding people who spend too much money on seeds and supplements is simply a stereotype that many people like to believe in to justify their consumption of animal products.
These days, veganism is a lifestyle chosen by many people, so it’s pretty likely that you know at least one who you’ll have to cook for at some point. These vegan breakfast recipes are perfect for that vegan friend you invited over. Don’t despair! We’ll help you with these ideas that you’ll love, even if you’re not planning to cut out meat from your diet.
Mexican-style tofu burritos
- Medium-firm tofu
- Flour tortillas
- 1 Tomato
Sautée a tofu cube on a pre-heated pan at medium heat until the texture looks clumpy. Sautée the tofu until it is all cooked evenly. Add the cumin and mix again. Add finely chopped onions, and salt and pepper to taste. Add a few cilantro leaves, and lastly, the tomato.
Heat up the tortillas and mash the avocado on them. Add the tofu scramble and roll up the burritos.
Vegan chocolate pancakes
- 1 cup flour
- 1 cup non-dairy milk
- 1 tbsp coconut oil
- 1 tbsp cocoa powder
- 1 tbsp sugar
- 1 pinch salt
- 1 banana
- ½ tbsp baking powder
Mix all ingredients together in a bowl until there are no lumps. Heat the pan on medium and cover sprinkle coconut oil on it each time you pour a pancake. Cook each side for a minute and a half until you see bubbles forming and repeat until you end up with the pancake tower of your dreams.
Vegan golden milk
Although this is only to complement your breakfast, this recipe is delicious and super healthy, so you’ll end up loving it even when your vegan friend isn’t coming over. Although it has become increasingly popular recently, this milk has been a staple of ayurvedic medicine for centuries.
- 2 cups non-dairy milk (I used homemade oat milk)
- 1 tbsp cumin
- 1/2 tbsp ground cinnamon (optional)
- 1/2 tbsp ground ginger (optional)
- 1/2 - 1/4 tsp pepper (optional)
Boil two cups of non-dairy milk at medium heat for 5 minutes. Depending on the type of milk, it’ll start thickening and evaporating. Add the cumin and cinnamon. Mix until incorporated. It takes time, so be patient. Boil a little longer and add the ginger and the pepper. You can sweeten it if you’d like.
To make this yogurt for breakfast, you’ll need:
- Coconut pulp (chopped in small pieces)
- Coconut water
- 2 vegan probiotic capsules
- 1 wooden spoon (metal spoons are not recommended)
Mix the pulp and the water in the blender until there are no lumps.
Pour the mixture into a glass bowl and add the probiotics gradually. Use the spoon to incorporate them.
Finally, cover the bowl with a kitchen towel and let it sit in the dark for 8 hours. You can leave it overnight, and it’ll be ready in the morning.
Make this vegan omelet using chickpea flour and mushrooms. A simple recipe that you can switch up with other fillings.
- 2 cups chickpea flour
- 2 cups water
- 1 tbsp onion powder
- ¾ tsp salt
- 1 pinch pepper
- 2 tbsp nutritional yeast
- 1 tsp cumin
- ½ tbsp garlic powder
- 1 tbsp fresh parsley
- 2 ½ cup sliced mushrooms
- Cherry tomatoes
- 2 garlic cloves, finely chopped
- 2 tbsp chopped onions
Blend all the ingredients except for the filling. Meanwhile, cook the filling on a pan and then put it in a bowl. Sprinkle some vegetable oil on a pan at medium-high heat. When the pan is hot, pour ⅓ of the mix on the pan until covering the entire surface.
Cover with a lid and cook for 2 to 3 minutes. When it starts bubbling up, flip the omelette over with a spatula. Once you have flipped the omelette, put the filling in the middle and cook for 4 minutes or until the bottom turns golden brown.
Fold the omelette in half to close it. Cook it a little longer and turn off the heat. Serve and decorate with parsley, basil, and scallions.
- 100 gr açai pulp
- 1 frozen banana
- 1/2 frozen berry mix
- 1/4 cup coconut milk
- Coconut flakes
- Fresh blueberries
Put all the ingredients for the base in the food processor. Mix until they are all completely incorporated. To serve, decorate with granola, fresh berries, coconut flakes, or the toppings of your choice.
Eggplant and hummus sandwich
- ½ can chickpeas, drained
- Juice of 2 lemons
- 1 ciabatta bread
- 1/4 cup olive oil and 3 extra tbsp
- 1 small garlic clove
- 1 tbsp tahini
- 1 cup spinach leaves
- 1 sliced tomatoes
- 1/2 sliced eggplant
Blend the chickpeas with the olive oil, lemon juice, garlic and tahini until forming a soft consistency; season the mix.
Sprinkle salt and pepper on the eggplant and the tomatoes and cook them on the pan with the extra little olive oil.
Toast the bread a little in the oven, spread the hummus on it, place the vegetables on top, decorate with the spinach leaves, and you’re all set.