What Vegans Eat: Over 100 Simply Delicious Dishes

2 tbsp apple sauce (or just blend some apple in a blender, or cook chopped apple until pulpy)

60ml (¼ cup) maple syrup, plus extra to serve

250ml (1 cup) cashew milk or oat milk

1 tsp vanilla extract

2 slices of sourdough bread

Oil, for frying

Fruit, to serve

Icing sugar, for dusting (optional)

Put the chia seeds, flaxseeds and cinnamon into a blender and pulse until finely ground. Add the apple sauce, maple syrup, milk and vanilla and blend until smooth.

Pour the mixture into a wide bowl, then add the bread, one slice at a time, pressing down on it to make sure the mixture soaks right into it.

Add a little oil to a frying pan set over a medium heat, then when hot, add the bread slices one at a time if necessary, and cook for a couple of minutes on each side until golden brown.

Serve hot, with some fresh fruit and a drizzle of maple syrup or a little dusting of icing sugar.

Stealing the show

Vegan omelette (#ulink_76dc2b0e-fed8-5087-ba44-df8d83b550a9)

Vegan and omelette might not be two words you ever thought you’d see combined, but I am here to tell you that you’re missing out if you’ve not yet tried this delicious dish. Slightly firmer than a traditional omelette, this vegan version has tons more flavour and there’s no harm done.

SERVES 2

175g silken tofu

2 tbsp (½ cup) nutritional yeast

60g (¼ cup) gram (chickpea) flour

1½ tsp cornflour or arrowroot

¼ tsp ground turmeric

Large pinch of smoked paprika

½ tsp salt

125ml (½ cup) aquafaba (juice from a tin of chickpeas)

1 tbsp olive oil, plus extra for frying

Salt and black pepper, to taste

Suggested fillings (optional)

Vegan cheese

Wilted spinach

Chopped tomatoes

Dijon mustard

Add all the omelette ingredients to a blender and blitz until the mixture is smooth and there are no lumps. If it looks too thick to pour, add a splash more aquafaba. If you want to add vegan cheese to your omelette, stir it in now.

Heat a little olive oil in a large frying pan over a medium heat. When the pan and the oil are hot, pour in half of the batter mixture and tilt the pan to coat the base with the batter.

At this stage, add any of the fillings – I suggest chopped spinach and tomatoes, but go crazy and make it how you would a regular omelette. Cook for just over a minute, then carefully flip the omelette using a spatula and cook on the other side until browned.

Serve hot with a pinch of salt and pepper to taste. Repeat with the other half of the mixture to make your second omelette.

TIP

This omelette is also great eaten cold – you can cut it up and make it into egg sarnies with a little vegan mayo and some spring onions scattered over.

Stealing the show

Benedict of the doubt (#ulink_167bf4d9-4f64-5932-b740-1662c0f857a2)

Eggs Benedict is a long-standing breakfast classic served in hotels, restaurants and cafés all across the world. Here’s my vegan twist, made with seasoned tofu and a delicious vegan hollandaise. You can use the hollandaise recipes for dipping asparagus too!

SERVES 2

½ tsp smoked paprika

1 tsp dried oregano

1 tsp garlic pepper

½ tsp onion salt

175g firm tofu

Oil, for brushing and frying

2 shallots or 1 small white onion, finely chopped

2 large tomatoes, cut in half

50g fresh spinach