Category Archives: Breakfast

Vegan Chickpea Scramble Recipe

This delicious vegan chickpea scramble recipe is a great protein rich breakfast. You can have it as a healthy replacement to a tofu scramble. It is perfect for A Sunday morning breakfast.

I created this vegan chickpea scramble recipe as I wanted an alternative to tofu scramble. This chickpea scramble is delicious and without the oestrogenic effects of soya. It even looks like scrambled eggs! It is tasty on toast or served with vegan sausages and mushrooms.

Vegan Chickpea Scramble Vegan Chickpea Scramble Vegan Chickpea Scramble Vegan Chickpea Scramble

Ingredients

1tbsp coconut oil

1 can chickpeas

1/2 red onion

1 clove garlic

1tbsp dried parsley

1/2 tsp cumin

1/4 tsp turmeric

1/4 tsp cayenne pepper

1/2 tsp black pepper

1/2 tsp sea salt

1 small leaf kale

Instructions

Firstly melt the coconut oil in a medium sized pan on a low heat. Next add the chopped onion and sizzle in the pan for a few minutes. Now add the chopped garlic, parsley, cumin, turmeric, black pepper and salt. Mix it well.

Next drain and rinse the chickpeas and pour them into a bowl. Roughly mash up the chickpeas with a fork.

Now add the mashed up chickpeas in the pan. Tear the leaf of kale into small pieces and add into the pan. Stir it all together. Cook on a low heat for about 10 minutes.

While the chickpeas are cooking, put 2 slices of bread into the toaster and toast.

Finally put the toast onto a plate and pour the chickpea scramble evenly onto the toast. Serve immediately while warm. Enjoy!

Healthy Granola Recipe

This six ingredient healthy granola recipe is so simple and quick to make. The granola is delicious served with coconut yoghurt and blueberries or raspberries. In addition it is a healthy way to start the day, rich in plant-protein, good fats and antioxidants from the fruit. This granola has no added sugar and gets its’ natural sweetness from the sultanas or raisins. Also you can alternate it with a tasty quinoa porridge or amaranth porridge for a healthy vegan breakfast.

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Makes 4 portions

Ingredients

200g gluten free oats

100g almonds

50g flaxseeds

50g pumpkin seeds

2tbsp desiccated coconut

1tsp Ceylon cinnamon

2tbsp coconut oil

50g sultanas or raisins

Instructions

Preheat the fan oven to 160C.

Firstly add the oats, whole almonds, flaxseed, desiccated coconut and cinnamon into a bowl and mix well with a spoon. Now melt the coconut oil in a small pan on a low heat. Pour onto the dry ingredients and mix well. Scatter the mixture onto a baking tray and spread out the mixture evenly with the back of a spoon.

Bake in the oven for 35 minutes. Remove from the oven and leave to cool.

Finally sprinkle on the sultanas or raisins and pour into a large glass jar.

Store in a cool, dry place.

Serve a portion of the granola for breakfast with almond milk or coconut yoghurt and berries.

Healthy Granola Recipe

Yield: 4 portions

Healthy Granola Recipe

Ingredients

  • 200g gluten free oats
  • 100g almonds
  • 50g flaxseeds
  • 2tbsp desiccated coconut
  • 1tsp ceylon cinnamon
  • 2tbsp coconut oil
  • 100g sultanas

Instructions

  • Preheat the fan oven to 160C.
  • Firstly add the oats, whole almonds, flaxseed and cinnamon into a bowl and mix well with a spoon. Now melt the coconut oil in a small pan on a low heat. Pour onto the dry ingredients and mix well. Scatter the mixture onto a baking tray and spread out the mixture evenly with the back of a spoon.
  • Bake in the oven for 35 minutes. Remove from the oven and leave to cool.
  • Finally sprinkle on the raisins and a drizzle of agave nectar. Pour into a large glass jar.
  • Store in a cool, dry place.
  • Serve a portion of the granola for breakfast with almond milk or coconut yoghurt and berries.
  • http://www.katesvegancooking.co.uk/2016/10/30/healthy-granola-recipe/

    Scrambled Tofu Recipe

    Scrambled Tofu Recipe

    I love making this tasty scrambled tofu recipe for breakfast. It is the ideal breakfast for vegans as it is high in protein and will keep you going for longer. Furthermore it is quick to prepare and cook in under 30 minutes!

    Scrambled Tofu Recipe Scrambled Tofu Recipe Scrambled Tofu Recipe

    Serves 2

    Ingredients

    1tbsp olive oil

    1/2 red onion

    1 garlic clove

    1/4tsp sea salt

    1/4tsp black pepper

    1tsp turmeric

    1/2tsp cumin

    1/2tsp parsley

    1 large leaf kale

    1 block tofu

    Instructions

    Firstly place the block of tofu on a piece of kitchen roll. Put something heavy such as a chopping board on top of the block of tofu and press down to remove the juices. Leave to press.

    Secondly heat up the olive oil in a medium sized frying pan on a low heat. Slice the red onion and add to the pan. Fry for a couple of minutes. Now add the chopped garlic and stir. Season with the sea salt and pepper.

    Next pull the kale off of the stem and tear it into small pieces. Place in the pan to steam.

    Now move the vegetables to one side of the pan. Add the pressed block of tofu to the pan and mash up with a fork into small pieces. Season with the sea salt, pepper, turmeric, cumin and parsley and mix in well so the turmeric covers the whole of the tofu giving it a yellow colour. You can add more turmeric if necessary.

    Finally fry the tofu for about 5-10 minutes until it is slightly browned. Mix the vegetables and tofu together. Serve immediately.

    Inspired by the Southwest Tofu Scramble recipe by Minimalist Baker

    Scrambled Tofu Recipe

    Serving Size: 2

    Scrambled Tofu Recipe

    Ingredients

    • 1tbsp olive oil
    • 1/2 red onion
    • 1 garlic clove
    • 1/4tsp sea salt
    • 1/4tsp black pepper
    • 1tsp turmeric
    • 1/2tsp cumin
    • 1/2tsp parsley
    • 1 large leaf kale
    • 1 block tofu

    Instructions

  • Firstly place the block of tofu on a piece of kitchen roll. Put something heavy such as a chopping board on top of the block of tofu and press down to remove the juices. Leave to press.
  • Secondly heat up the olive oil in a medium sized frying pan on a low heat. Slice the red onion and add to the pan. Fry for a couple of minutes. Now add the chopped garlic and stir. Season with the sea salt and pepper.
  • Next pull the kale off of the stem and tear it into small pieces. Place in the pan to steam.
  • Now move the vegetables to one side of the pan. Add the pressed block of tofu to the pan and mash up with a fork into small pieces. Season with the sea salt, pepper, turmeric, cumin and parsley and mix in well so the turmeric covers the whole of the tofu giving it a yellow colour. You can add more turmeric if necessary.
  • Finally fry the tofu for about 5-10 minutes until it is slightly browned. Mix the vegetables and tofu together. Serve immediately.
  • http://www.katesvegancooking.co.uk/2016/08/19/scrambled-tofu-recipe/

    Buckwheat and Brown Rice Pancakes

    Yes! I’ve finished my nutrition exam and assignments and have the whole summer free to relax and be creative! Finally I have time to make new recipes again! I started off by making these delicious buckwheat and brown rice pancakes. The buckwheat gives them a delicious nutty flavour. They are gluten free and make a tasty breakfast! I used a JML pancake pan to make my pancakes, but any pan would be suitable.

    Buckwheat and Brown Rice Pancakes

    Makes 12 pancakes.

    Ingredients

    • 75g buckwheat flour
    • 75g brown rice flour
    • 1 tbsp almond butter
    • 1 tbsp flaxseed
    • 1 tbsp agave nectar
    • 500ml water
    • 1/4 tsp cinnamon
    • 1/4 tsp sea salt
    • 30g raisins
    • 1/2 lemon
    • 3 tsp peanut butter
    • 30g blueberries

    Instructions

    Weigh out the buckwheat flour and brown rice flour and pour into a large bowl. Add the other dry ingredients including the flaxseed, cinnamon and sea salt and mix in with a wooden spoon. Now make an indent in the middle of the flour. Put in the wet ingredients including the almond butter, agave nectar and water. Now mix well with the wooden spoon until the mixture forms a smooth batter. Next add in the raisins and mix in.

    Now heat a large pan over a low heat. Using a dessert spoon, drop 2 spoonfuls of the mixture onto the hot pan. Repeat 3 more times into the large pan until you have 4 medium sized pancakes forming.

    Cook for about 2 minutes until there are bubbles throughout the surface and you can easily peel away the pancake from the pan. Flip over and cook for another 2 minutes until golden brown. Pile the pancakes on top of each other on a plate.

    Repeat this process 2 more times until all the batter has been used up.

    Finally drizzle the pancakes with agave and freshly squeezed lemon juice. Delicious served with spoonfuls of peanut butter and blueberries.

    Enjoy!

    Buckwheat & Brown Rice Pancakes

    Yield: 12 Pancakes

    Buckwheat & Brown Rice Pancakes

    Ingredients

    • 75g buckwheat flour
    • 75g brown rice flour
    • 1 tbsp almond butter
    • 1 tbsp flaxseed
    • 1 tbsp agave nectar
    • 500ml water
    • 1/4 tsp cinnamon
    • 1/4 tsp sea salt
    • 30g raisins
    • 1/2 lemon
    • 3 tsp peanut butter
    • 30g blueberries

    Instructions

  • Weigh out the buckwheat flour and brown rice flour and pour into a large bowl. Add the other dry ingredients including the flaxseed, cinnamon and sea salt and mix in with a wooden spoon. Now make an indent in the middle of the flour. Put in the wet ingredients including the almond butter, agave nectar and water. Now mix well with the wooden spoon until the mixture forms a smooth batter. Next add in the raisins and mix in.
  • Now heat a large pan over a low heat. Using a dessert spoon, drop 2 spoonfuls of the mixture onto the hot pan. Repeat 3 more times into the large pan until you have 4 medium sized pancakes forming.
  • Cook for about 2 minutes until there are bubbles throughout the surface and you can easily peel away the pancake from the pan. Flip over and cook for another 2 minutes until golden brown. Pile the pancakes on top of each other on a plate.
  • Repeat this process 2 more times until all the batter has been used up.
  • Finally drizzle the pancakes with agave and freshly squeezed lemon juice. Delicious served with spoonfuls of peanut butter and blueberries.
  • Enjoy!
  • http://www.katesvegancooking.co.uk/2015/07/16/buckwheat-and-brown-rice-pancakes/

    Gluten Free Oat Flapjacks

    Enjoy these tasty gluten free oat flapjacks! They make a great healthy snack or a quick breakfast! Having discovered recently that I can eat oats if they are gluten-free without having a reaction, I’m thrilled to be able to make this vegan version of these tasty flapjacks that I used to make years ago, replacing the butter with coconut oil.

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    Makes 9

     Ingredients

    100g               Dates

    100ml             Filtered water

    100g               Coconut Oil

    1tbsp              Ground flaxseed

    2tbsp              Agave nectar

    50g                 Almonds

    50g                 Pumpkin seeds

    200g               Gluten free oat flakes

    Instructions

    Soak the almonds and pumpkin seeds overnight.

    Preheat the oven to 180C.

    Chop the dates and add to a pan with the water. Simmer until the dates are soft.

    Now add the coconut oil and allow to melt. Add the agave nectar and mix in.

    Chop the almonds and add to the pan with the whole pumpkin seed. Mix well.

    Finally pour in the oat flakes and mix thoroughly.

    Pour the mixture into a square baking tray and press down firmly with a wooden spoon.

    Bake in the oven for 20 minutes.

    Remove and leave to cool. Now cut into 9 pieces.

    Store in a cool, dry place and eat within a week.

    Gluten Free Oat Flapjacks

    Yield: 9 Flapjacks

    Gluten Free Oat Flapjacks

    Ingredients

    • 100g Dates
    • 100ml Filtered water
    • 100g Coconut Oil
    • 1tbsp Ground flaxseed
    • 2tbsp Agave nectar
    • 50g Almonds
    • 50g Pumpkin seeds
    • 200g Gluten free oat flakes

    Instructions

  • Soak the almonds and pumpkin seeds overnight.
  • Preheat the oven to 180C.
  • Chop the dates and add to a pan with the water. Simmer until the dates are soft.
  • Now add the coconut oil and allow to melt. Add the agave nectar and mix in.
  • Chop the almonds and add to the pan with the whole pumpkin seed. Mix well.
  • Finally pour in the oat flakes and mix thoroughly.
  • Pour the mixture into a square baking tray and press down firmly with a wooden spoon.
  • Bake in the oven for 20 minutes.
  • Remove and leave to cool. Now cut into 9 pieces.
  • Store in a cool, dry place and eat within a week.
  • http://www.katesvegancooking.co.uk/2015/05/02/gluten-free-oat-flapjacks/

    Quinoa Porridge

    This light and fluffy porridge is delicious and takes only 5 minutes to make! The quinoa flakes are much quicker to cook that ordinary quinoa and can be purchased from most health food stores. Chia seeds and flaxseed give you a boost of omega-3. Quinoa is a good source of protein to keep you feeling full.

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    Serves 1

    Ingredients

    75g (5tbsp)                 Quinoa Flakes

    1tbsp                          Chia Seeds

    1tsp                            Flaxseed

    150ml                         Almond Milk

    ½ tsp                          Ground Cinnamon

    Method

    Add the quinoa flakes and seeds to a small pan. Pour in the almond milk. Turn on the heat to low.

    Once it starts to bubble, cook for 5 minutes stirring regularly.

    Turn off the heat. Pour into a bowl. Add a sprinkling of cinnamon.

    Serve immediately and enjoy!

     

    Optional: Add some diced mango on top.

    Amaranth Porridge

    Amaranth is a sweet grain that makes a delicious porridge! Amaranth porridge is a tasty breakfast! Just add your favourite fruit and dairy free milk!

    Amaranth Porridge

    Serves 1

    Ingredients

    300ml             Filtered Water

    75g                 Amaranth

    100ml             Almond Milk

    1/2tsp             Cinnamon

    30g                 Raisins

    4                     Raspberries

    Instructions

    Bring the water to the boil in a small pan. Add in the amaranth. Simmer on a low heat for 5 minutes and then add in the almond milk.

    Continue to heat until the porridge thickens. Now stir in the cinnamon and raisins. Keep stirring and when the porridge starts to stick to the pan, remove from heat and immediately pour into a bowl.

    Drop the raspberries on top and serve warm.

    Quinoa & Brown Rice Pancakes

    These quinoa & brown rice pancakes make a delicious breakfast on a lazy Sunday morning. They are gluten free and easy to digest.

    Quinoa & Brown Rice PancakesQuinoa & Brown Rice PancakesQuinoa & Brown Rice Pancakes

    Makes 6

    Ingredients

    75g                 Quinoa

    75g                 Brown Rice

    300ml             Almond Milk

    1tbsp              Desiccated coconut

    1tbsp              Ground flaxseed

    1tbsp              Agave nectar

    1/4tsp             Himalayan pink crystal salt

    Method

    If you have a Vitamix blender, pour in the quinoa and brown rice and blend until it has formed a fine flour. Alternatively you can cook the quinoa in filtered water for 15 minutes and the brown rice for 40 minutes and then place them in the blender.

    Add the almond milk, desiccated coconut, flaxseed, agave nectar and salt to the blender. Mix until it has formed a liquid batter.

    Heat a small pan over a low heat. Pour in enough batter to form a medium sized pancake.

    Cook for about 2 minutes until there are bubbles throughout the surface and you can easily peel away the pancake from the pan. Flip over and cook for another 2 minutes until golden brown. Pile the pancakes on top of each other on a plate.

    Add a fruit topping of your choice such as sliced banana, strawberries or raspberries. Drizzle with agave nectar.

    Serve warm.