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.
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
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!
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.
Makes 4 portions
200g gluten free oats
50g pumpkin seeds
2tbsp desiccated coconut
1tsp Ceylon cinnamon
2tbsp coconut oil
50g sultanas or raisins
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.
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!
1tbsp olive oil
1/2 red onion
1 garlic clove
1/4tsp sea salt
1/4tsp black pepper
1 large leaf kale
1 block tofu
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
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.
100ml Filtered water
100g Coconut Oil
1tbsp Ground flaxseed
2tbsp Agave nectar
50g Pumpkin seeds
200g Gluten free oat flakes
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.
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.
75g (5tbsp) Quinoa Flakes
1tbsp Chia Seeds
150ml Almond Milk
½ tsp Ground Cinnamon
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 is a sweet grain that makes a delicious porridge! Amaranth porridge is a tasty breakfast! Just add your favourite fruit and dairy free milk!
300ml Filtered Water
100ml Almond Milk
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.
These quinoa & brown rice pancakes make a delicious breakfast on a lazy Sunday morning. They are gluten free and easy to digest.
75g Brown Rice
300ml Almond Milk
1tbsp Desiccated coconut
1tbsp Ground flaxseed
1tbsp Agave nectar
1/4tsp Himalayan pink crystal salt
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.