Vegan breakfasts you’ll want to get out of bed for

It’s a dreary Saturday in November, a stay-in-your-cozy-PJs kind of morning. Today, you’re not rushing out the door with a juice, phone and newspaper in one hand. Slow down and take some time to make yourself an indulgent breakfast.

Keep scrolling for ideas that will wake up your taste buds (and they don’t include avocado toast, oatmeal or smoothie bowls):

French toast with homemade Nutella, banana and cinnamon

Nutella French toast

Nutella makes this breakfast classic even more decadent. And it’s easy to veganize the batter.

Prep time: 30 minutes
Total time: 40 minutes

2/3 cup non-dairy milk (almond, cashew or coconut)
1/2 tsp vanilla extract
1/2 tbsp maple syrup
1 tsp ground cinnamon
1 tsp cocoa powder
chia seeds
pomegranate seeds
1 banana

  1. Lay out two slices of multigrain bread on a flat dish.
  2. Spread the Nutella on both slices.
  3. Place two more slices of bread on top to make two sandwiches.
  4. Pour the batter over the sandwiches and allow them to sit for 15 minutes.
  5. Flip the sandwiches over and allow them to sit for another 10 minutes.
  6. Heat a pan or skillet on medium. Toast the bread until they become golden brown.
  7. Serve with banana slices and pomegranate seeds. Sprinkle cinnamon and cocoa powder on top.

Egg-less frittata baked with spinach, carrots, red bell pepper and vegan cheese

chickpea frittata

When mixed with water, chickpea flour becomes creamy and makes a great replacement for eggs. And it’s high in fibre, protein and nutrients.

Prep time: 10 minutes
Total time: 45 to 50 minutes

2 cups chickpea flour
2 1/2 cups water
2 cups chopped spinach
1/2 red bell pepper, sliced
1/2 carrot, sliced
1/4 medium onion
2 garlic cloves
1 tbsp turmeric
1 tbsp red chili flakes
1 tbsp nutritional yeast flakes
salt and pepper to taste
vegan cheese (such as Daiya)

  1. In a large bowl, combine the chickpea flour and water plus turmeric, red chili flakes, nutritional yeast flakes, salt and pepper.
  2. Whisk the ingredients well and add the vegetables.
  3. Chop the garlic and onion into fine pieces. Sauté in a fry pan for about 5 minutes.
  4. Combine the garlic and onion with the flour mixture. Pour the mixture into a baking pan.
  5. Preheat the oven to 400 degrees Fahrenheit and bake for 30 to 35 minutes.
  6. After 20 or 25 minutes, spread some vegan cheese on top.
  7. Garnish with cilantro, dill or rosemary.

Indian-style roasted sweet potato with broccoli and bell peppers

sweet potato hash

Sweet potatoes are healthy for the heart, they control blood sugar, maintain energy and have antioxidant and anti-inflammatory properties. They’re versatile for roasting, baking, frying and puréeing into soups.

Prep time: 15 minutes
Total time: 45 minutes

1 sweet potato, peeled and cut into cubes
1 tbsp coconut oil
broccoli florets
1/2 red bell pepper
1/2 yellow bell pepper
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp cumin
1 tbsp garam masala
1 tbsp red chili flakes

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Grease a roasting tray or grill pan with coconut oil.
  3. Lay the sweet potatoes and vegetables in a single layer on the tray or pan.
  4. Sprinkle the seasonings.
  5. Roast for 25 to 30 minutes or until tender.

Curry and turmeric spiced granola bowl on a bed of greens

Shake up your granola routine with something spicy and savoury. Plus you’ll consume your daily requirement of leafy greens at the same time. The granola would also balance well with yogurt.

savoury granola bowl

Prep time: 5 minutes
Total time: 35 minutes

3 cups spinach leaves
3 cups rolled oats
1 tbsp coconut oil
1 tbsp maple syrup
1 tbsp curry powder
1 tbsp turmeric
1 tbsp cinnamon
seeds (pumpkin, sunflower, flax, chia, pomegranate)
nuts (almonds, walnuts, pecans, pine)

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Combine the oats, seasoning, seeds and nuts in a baking dish or pan.
  3. Drizzle the coconut oil and maple syrup over the oats. Mix well.
  4. Bake in the oven for 30 minutes.
  5. Serve the granola on the spinach. Top with raisins and pomegranate seeds.

Store the granola in a jar or airtight container at room temperature for 1 to 2 weeks. You can also seal it in freezer bag and keep it in the freezer for up to 3 months.

What breakfast are you in the mood for? Sweet, savoury, spicy or all of the above?

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