You don’t need a recipe for this one: make up the oatmeal on water or all-plant milk, according to package directions. Add a chopped apple and as many sultanas as you like, and enjoy.
If you have some spices like cinnamon and ground cloves, you could add those for an apple pie flavour. Sweeten, if desired, with vegan sugar or maple syrup.
Simple, hearty, and nutritious, these beans make for a perfect breakfast with some toast.
Ingredients:
1 can cannellini beans
1 can tomatoes (we won’t use it all)
1/4-1/2 tsp suitable-for-vegans sweetener (to taste)
1/4 tsp salt
Freshly ground black pepper
4 slices suitable-for-vegans bread, toasted
Directions:
1. Meanwhile, empty the beans and their liquid into a saucepan. Add the juice from a can of tomatoes and stir.
2. Bring to a simmer for about 5 minutes until slightly thickened. Add a tomato from the can, crushed between your hands, to thicken if necessary–alternatively, you can use a couple of tbsp of tomato purée if available.
3. Meanwhile, make the toast.
4. Add the sugar, to taste, and the salt. Season with freshly ground black pepper and serve, reserving half of the recipe for tomorrow’s lunch.
How could you wake up feeling grumpy when you’ve planned this delicious breakfast?
Ingredients:
1 cup oats
2 bananas (1 mashed, 1 sliced)
8 dates
a pinch of salt and a splash of vanilla essence, if available
Peanut butter and flaked almonds to serve
Directions:
1. Soak the oats in enough water (or use all-plant milk if you prefer) to just cover them. Add 1/2 of the mashed banana and stir.
2. Place the dates in a blender with salt, vanilla essence, and enough hot water to blend to a smooth consistency. If you don’t have a blender, chopped dates will work perfectly well!
3. Layer the oats, sliced bananas, date caramel, and mashed banana into a glass, alternating. Top with a few dots of peanut butter, and sprinkle with flaked almonds.
Rushing in the morning with no time to prepare breakfast? Try these very simple overnight oats; you can even make them up in a small lunchbox to eat on the bus or train.
Ingredients
50g oatmeal
150g plain soy yogurt snack
150g berries (fresh, frozen, canned) of choice
1-2 tbsp nut butter (optional)
Optional toppings:
Suitable-for-vegans granola
Suitable-for-vegans chocolate chips
Suitable-for-vegans sprinkles
Suitable-for-vegans cookie crumbs
Toasted or ground seeds
Directions
1. Mix the oatmeal with the soy yogurt.
2. Meanwhile, heat the berries briefly (1 minute or so) to soften.
3. Layer the berries and oats into a sundae glass. Top with peanut butter or one of the other optional toppings, if desired.
Peavocado Toast! It’s our new favourite lunch: the peas give a creamy sweetness to the dish and contrast with the acidity of the balsamic vinegar. This is a filling lunch, and a great post-workout refueller! It serves 2.
Ingredients:
For the peavocado purée:
2 avocados
1 cup peas (defrosted if frozen)
1 large bunch basil
1 clove garlic
2 tbsp nutritional yeast
Pinch chilli flakes
Salt and freshly ground black pepper
1 tbsp lemon juice
For the tomatoes:
1 clove garlic, minced
Salt and freshly ground black pepper
2 tsp olive oil (optional)
2 tbsp balsamic vinegar
2 large tomatoes, sliced
Everything else:
4 slices bread, toasted
Directions:
1. Purée all the peavocado ingredients in a food processor or blender.
2. Meanwhile, mix the garlic, salt and pepper, olive oil, and balsamic vinegar, and pour over the tomatoes. Heat a large frying pan over a medium low heat. Add the tomatoes and cook each side until slightly softened and coloured.
3. Make the toast. Top with avocado and tomatoes, and enjoy.
Short on time? This breakfast can be made in a flash and should keep you full until lunchtime.
This Breakfast Tortilla Bowl from Frances McCormack is incredibly quick and simple to make.
Ingredients (per bowl):
1 flour or corn tortilla bowl
2 tbsp peanut butter
1/2 banana
2 tbsp suitable-for-vegans granola
2 tbsp dried fruit
Directions:
Heat the tortilla bowl according to packet directions. Layer in the peanut butter and banana, and top with dried fruit and granola.
A perfect grab-and-go breakfast that’s oil-free, lower in sugar than other muffins, and great to make in advance, keeping up to three days in a sealed container. This recipe makes 12 muffins and a small loaf or cake, or 18 muffins. They are not incredibly sweet, so if you like sweet muffins, add an extra 0.25 cups suitable-for-vegans sugar.
Ingredients
1 apple, grated (leave the skin on for its nutritional benefits)
1 carrot, grated
1 banana, mashed
1.25 cups wholemeal spelt flour
1 cup oat bran
8 dates, finely chopped
1 tsp cinnamon
1/4 cup chopped walnuts
1.5 tsp baking soda
1 tsp vanilla essence
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp nutmeg
2 tbsp ground flax
1 tbsp lemon or lime juice
1.25 cups soy milk
0.25 cups maple syrup
1 cup blueberries
Directions
1. Preheat oven to 180C. Line a muffin pan with silicone muffin cases. If making a small loaf or cake in addition, set a silicone loaf or cake dish on a baking tray, or spray a metal dish with a light mist of suitable-for-vegans spray oil.
2. Mix all ingredients.
3. Layer into the tins.
4. Bake in the oven for 25 minutes, or until a toothpick inserted comes out clean. Allow to cool in the tin.
It’s sure to be a good morning with this Baked Pumpkin Pie Oatmeal, served here with a generous dollop of coconut whip to give you that dessert-for-breakfast flavour and to start your day on a sweet note. Serves 4.
Ingredients:
2 cups rolled oats
2 tbsp suitable-for-vegans brown sugar
2 tbsp ground flaxseeds
1/4 tsp ground cloves
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
Pinch salt
2 tbsp chopped pecans, optional; extra for serving
1 tsp vanilla extract
1 cup pumpkin puree
1 1/2 cups soy milk
Directions:
1. Preheat oven to 160C.
2. Mix all ingredients together. Add to a shallow baking dish and bake for about 20 minutes or until the liquid is absorbed and the centre is set.
Serves 2.
Ingredients:
90g rolled oats
Large pinch cinnamon
100ml soy milk (or other all-plant milk)
100ml water
1/4 cup dried fruit
1 apple, chopped
1 banana, sliced
1/2 cup frozen raspberries
1/4 cup peanut butter
2 tbsp flaxseeds, ground
Directions:
1. Mix the oats with the cinnamon. Stir through the soy milk and water, and leave to soak overnight or for at least 15 minutes.
2. Divide between two bowls and serve topped with the rest of the ingredients.
What do you do when your bananas are starting to brown? Make Banana and Pecan Cake, of course. This one is oil-free, relatively lower in sugar than other banana cakes or breads, and yet the flavour and texture don’t suffer as a result.
Ingredients:
2 overripe bananas, mashed
1/4 cup maple syrup
1/4 cup soy milk
1 tsp vanilla essence
2 tbsp ground flaxseeds
1 cup wholemeal spelt flour
1/2 tsp baking powder
1/2 tsp baking soda (also called bicarbonate of soda or bread soda)
1/2 tsp salt
Pinch cloves
Pinch nutmeg
1/4 tsp cinnamon
1 tbsp apple cider vinegar
1/2 cup pecans (1/4 cup chopped; the rest left whole)
Directions:
1. Preheat the oven to 200C. Grease or line an 8″ loose-bottomed cake tin.
2. Add all of the ingredients apart from the pecans to a large bowl in the order listed above. Mix well. Stir in the chopped pecans.
3. Transfer the mix to the baking tin and top with the pecan halves.
4. Bake at 10 minutes for 200C. Reduce the heat to 180C and bake for 10-15 minutes more, or until the cake is cooked and a knife inserted comes out clean.
5. Because ovens can vary, if your cake is over-browning on the top, cover it with foil.
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