What Vegans Eat: Over 100 Simply Delicious Dishes

SERVES 4

150g (1¼ cups) plain flour

1 tsp baking powder

250ml (1 cup) almond milk or rice milk

2 tbsp maple syrup

1 tsp vanilla extract

Pinch of salt

Oil, for frying

Combine the flour and baking powder in a large bowl, then add all the remaining ingredients, except the oil, and mix together with a whisk. You aren’t trying to whisk the mixture or add bubbles here, but a whisk just works best to make the batter nice and smooth.

Use a brush to apply a thin layer oil to a frying pan set over a low heat, then add 1 tablespoon of the batter mixture to the pan – keeping it flat and level to make a neat circular pancake. Cook for a little over 30 seconds until the pancake is firm enough to slide when you shake the pan, then flip it over and cook for another 30 seconds until both sides are crispy and golden. Keep the pancake somewhere warm while you make the others. Cook the rest of the batter in the same way – you should have between 12 and 16 pancakes.

Serve with your preferred toppings – my favourite way to serve these beauties is with coconut cream and fresh strawberries.

Breakfast every day

PB&J soaked oats (#ulink_c3d6a37e-d04c-59b6-a2ca-d0453455b65c)

Peanut butter and jelly/jam is a classic flavour combination that has stood the test of time. Why not get some soaked oats involved and have a really tasty breakfast to start your day off right? Feel free to mix things up using different types of nut butters, berries and plant-based milks to customise this dish.

SERVES 2

75g (¾ cup) rolled oats

1 banana, sliced

115g (½ cup) frozen pitted cherries (or use your favourite berry, such as strawberry)

2 tbsp of your favourite nut butter

250ml (1 cup) hemp or oat milk

Add the oats to a large jar or a bowl followed by the sliced banana, cherries or berries and finally the nut butter. Make sure the nut butter isn’t creating a barrier between the milk and the oats, then pour the milk into the jar or bowl so that it coats the oats. Seal the jar or cover the bowl, then leave in the fridge for anywhere between 1 hour and overnight.

Remove from the fridge 30 minutes before you want to eat it to allow the oats to reach room temperature. Enjoy!

Breakfast every day

Chia pudding (#ulink_635ad872-5da5-57cc-9b79-1225760218fa)

Chia pudding is a nutritious and wholesome breakfast that is right on trend. These amazing little seeds soak up the plant-based milk and puff up to create a delicious rice pudding-like consistency.

SERVES 2

Handful of your favourite berries, plus extra to serve

40g (⅓ cup) chia seeds

½ tsp grated nutmeg

½ tsp ground cinnamon

1 tsp vanilla extract

Pinch of Himalayan salt

1 tbsp maple syrup

375ml (1½ cups) cashew milk

Combine the berries and chia seeds in a small bowl.

Whisk together the nutmeg, cinnamon, vanilla extract, salt, maple syrup and milk in a jug, then pour over the seeds and berries and stir gently to combine. Cover the bowl and leave in the fridge overnight to set.

Serve the next morning with a few berries on top.

Breakfast every day

Quinoa and apple porridge (#ulink_379e61bb-c7c1-5c62-9be9-3020261e19dc)

Worried about getting enough protein? Why not include quinoa in your breakfast? Quinoa is a complete protein with a full amino-acid profile, which means your body can utilise it really well. This porridge is perfect for a cold morning – comforting, warm and tasty, and it will fill you up and keep you going for hours.

SERVES 2

50g (¼ cup) quinoa, rinsed and drained

25g (¼ cup) rolled oats

½ teaspoon ground cinnamon

1 apple, peeled, cored and grated

40g (¼ cup) raisins

1 tbsp ground flaxseed

125ml (½ cup) cashew milk or coconut milk

To serve (optional)

1 tsp chia seeds