The Vegetarian’s Breakfast Cookbook 50 Delicious and Satisfying Recipes

1 tablespoon of honey

1/2 teaspoon of vanilla extract

Assorted fruits (such as berries, bananas, kiwi, or mango)

Instructions:

In a mixing bowl, combine the chia seeds, almond milk, honey, and vanilla extract. Stir well to ensure that the chia seeds are evenly distributed.

Cover the bowl and refrigerate for at least 4 hours, or overnight. This will allow the chia seeds to absorb the liquid and create a pudding-like consistency.

Once the chia seed pudding has set, give it a good stir to break up any clumps that may have formed.

Serve the chia seed pudding in individual bowls or jars, and top with your favorite fruits. You can also add a drizzle of honey or a sprinkle of granola for extra sweetness and crunch.

Enjoy the chia seed pudding with fruits for a delicious and nutritious breakfast! It’s a great way to start your day with a healthy dose of fiber, protein, and vitamins from the fresh fruits.

Tofu scramble with vegetables

Ingredients:

1 block of firm tofu, drained and crumbled
1 tablespoon olive oil
1/2 onion, diced
1 red bell pepper, diced
1 cup spinach, chopped
1 teaspoon turmeric
1 teaspoon garlic powder
1/2 teaspoon cumin
Salt and pepper to taste
Optional: nutritional yeast, hot sauce, avocado, salsa

Instructions:

Heat olive oil in a large skillet over medium heat.

Add the diced onion and red bell pepper to the skillet and sauté for 3—4 minutes, until the vegetables begin to soften. Add the crumbled tofu to the skillet, stir to combine with the vegetables, and let cook for 2—3 minutes.

Sprinkle the turmeric, garlic powder, and cumin over the tofu mixture and stir to evenly distribute the spices. Add the chopped spinach to the skillet and cook for an additional 2—3 minutes, until the spinach is wilted.

Season the tofu scramble with salt and pepper to taste.

Serve the tofu scramble hot, with optional toppings such as nutritional yeast, hot sauce, avocado, or salsa.

Vegan banana pancakes

Ingredients:

1 cup of all-purpose flour

1 tablespoon of sugar

2 teaspoons of baking powder

1/4 teaspoon of salt

1 ripe banana, mashed

1 cup of non-dairy milk (such as almond or soy milk)

1 tablespoon of vegetable oil

1 teaspoon of vanilla extract

Instructions:

In a large mixing bowl, combine the flour, sugar, baking powder, and salt.

In a separate bowl, mash the ripe banana and add it to the dry ingredients.

Pour in the non-dairy milk, vegetable oil, and vanilla extract. Mix until just combined; do not overmix.

Heat a non-stick skillet or griddle over medium heat.

Scoop 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.

Repeat until all the batter is used.

Serve your vegan banana pancakes warm, topped with sliced bananas, maple syrup, or your favorite vegan toppings.

Fresh Fruit & Granola smoothie bowl

Ingredients:

1 cup of mixed frozen fruit (such as strawberries, blueberries, and bananas)

1/2 cup of vanilla Greek yogurt

1/2 cup of almond milk

1/4 cup of granola

1 tablespoon of honey

1 tablespoon of chia seeds

1 tablespoon of shredded coconut

Fresh fruit for topping (such as sliced bananas, berries, or kiwi)