4 Easy Muffin Vegan Recipes for Breakfast

Today i have read some good vegan recipe for breakfast. Now i will tell you how to practice it. I hope this tutorial can help you to make a good food.

 

Fisrt Vegan Recipes for Breakfast:

Banana Muffins With Walnuts

you are looking at vegan recipes for breakfast main seasoning Banana Muffins With Walnuts

vegan recipe for breakfast main seasoning Banana Muffins With Walnuts

Makes 12 muffins

Here’s everything you like about banana nut bread in cute little muffins. Muffins freeze well, so don’t hesitate to make a batch on the weekend and freeze some for a tasty surprise later in the week.

1 cup all-purpose flour

¾ cup whole wheat flour

1⁄2 cup sugar

2 teaspoons baking powder

1⁄2 teaspoon baking soda

1⁄4 teaspoon salt

1⁄2 cup chopped walnuts

2 tablespoons ground flax seeds

2 ripe bananas, mashed

1⁄4 cup apple juice

3 tablespoons canola or grapeseed oil

  1. Preheat the oven to 350°F. Lightly oil a 12-cup muffin tin or line it with paper liners and set aside.
  2. In a large bowl, combine the all-purpose flour, wheat flour, sugar, baking powder, baking soda, salt, walnuts, and flax seed.
  3. In a medium bowl, combine the bananas, apple juice, and oil. Mix until well blended. Add the wet ingredients to the dry ingredients and stir just until the flour is moistened. Do not overmix.
  4. Spoon the batter into the prepared muffin tin. Bake until golden brown, 20 to 25 minutes. Serve warm.

 

Seccond Vegan Recipes for Breakfast:

The Bran Muffins

you are looking at vegan recipes for breakfast main seasoning The Bran Muffins

vegan recipe for breakfast main seasoning The Bran Muffins

Makes 12 muffins

Those seemingly virtuous bran muffins that entice you at neighborhood coffee shops are often loaded with butter, eggs, and too much sugar. Here’s the real deal, vegan style—great bran flavor with a hint of orange, fiber-rich and not too sweet—so you can have a second one and not feel guilty. If your bran flakes are especially large, measure them out first and then crush them into smaller flakes.

3 cups bran flakes cereal

11⁄2 cups all-purpose flour

1⁄2 cup raisins

3 teaspoons baking powder

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon salt

1⁄3 cup sugar

¾ cup fresh orange juice

1⁄4 cup canola or grapeseed oil

  1. Preheat the oven to 400°F. Lightly oil a 12-cup muffin tin or line it with paper liners and set aside.
  2. In a large bowl, combine the bran flakes, flour, raisins, baking powder, cinnamon, and salt.
  3. In a medium bowl, combine the sugar, orange juice, and oil and mix until blended. Pour the wet ingredients into the dry ingredients and mix until just moistened.
  4. Spoon the batter into the prepared muffin tin, filling the cups about two-thirds full. Bake until golden brown and a toothpick inserted into a muffin comes out clean, about 20 minutes. Serve warm.

 

Third Vegan Recipes for Breakfast:

Soy Sausage Scramble

you are looking at vegan recipes for breakfast main seasoning Soy Sausage Scramble

vegan recipe for breakfast main seasoning Soy Sausage Scramble

Makes 4 servings

Why wait for the weekend to enjoy this delicious breakfast dish when it is easy to make and packed with protein? You can cook it the night before and reheat it in the morning. I like it best served with toasted bread, but it can be used as a wrap filling if you want to take your breakfast with you. If you’re not a fan of vegan sausage, you can substitute chopped seitan seasoned with ground fennel seed and a touch of cayenne.

2 tablespoons olive oil

1 small sweet yellow onion, minced

1 (12-ounce) package vegan sausage, chopped

1 pound firm tofu, drained, crumbled, and squeezed dry

1 teaspoon salt

1⁄4 teaspoon turmeric

1⁄4 teaspoon freshly ground black pepper

  1. In a large skillet, heat the oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the sausage and cook until browned, 5 minutes.
  2. Add the tofu, salt, turmeric, and pepper, stirring until well combined. Cook over low heat until liquid is absorbed, about 10 minutes. Taste, adjusting seasonings if necessary, and serve immediately.

Best Brunch In Town

The term “brunch” (breakfast + lunch) was first coined in 1895, connoting a time when the elite whiled away the better part of a Sunday over a table laden with food. These days, the tradition has evolved so that for many people relaxing on the weekend includes going to a restaurant for brunch.

Unless you have a vegan restaurant nearby, finding vegan options on the typical restaurant brunch menu can be a challenge.

What’s the solution? Make the best brunch in town right in your own kitchen. No standing in line for a table, no crowded noisy dining rooms, and no expensive tab to pay—you don’t even have to leave a tip! Best of all, you can have it your way: right down to your favorite pumpkin pancakes or blueberry waffles.

You can design your brunch to suit your lifestyle: a cozy and romantic table for two, a fun family get-together, or even an excuse for a party: invite some friends and serve it up buffet-style. It’s a terrific way to entertain. Make it as casual or fancy as you like: serve juice from pitchers into wine glasses, put fresh flowers on the table. Make fresh-baked muffins and flavored coffees. Serve a fancy main dish such as vegan eggs benedict or go easy on yourself with a no-fuss oven-baked casserole or frittata. Set up a cereal bar for the kids or a smoothie bar for teens.

Whether simple or elaborate, make it fun. Plan ahead and be sure to delegate some of the work so you can enjoy the day, too.

 

Fourth Vegan Eggs Benedict:

Muffin With Benedict Egg

you are looking at vegan recipes for breakfast main seasoning Muffin With Benedict Egg

vegan recipe for breakfast main seasoning Muffin With Benedict Egg

Makes 6 servings

My friend Tal Ronnen, a talented vegan chef, developed this spin on Eggs Benedict. To save time, make the Hollandaze Sauce a day in advance and reheat before serving.

1 pound extra-firm tofu, well drained

3 tablespoons all-purpose flour

1 tablespoon nutritional yeast

Pinch turmeric

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

1 tablespoon canola or grapeseed oil

6 slices vegan Canadian bacon or tempeh bacon, homemade or store-bought

3 English muffins, split

1 tablespoon vegan margarine

1 large ripe tomato, cut into 1⁄4-inch slices

Hollandaze Sauce

2 tablespoons minced fresh parsley, for garnish

  1. Cut the tofu horizontally into six 1⁄4-inch slices. Using a 3-inch cookie cutter or ring mold, cut the tofu slices into circles, reserving the remaining tofu for another use.
  2. In a shallow bowl, combine the flour, nutritional yeast, turmeric, salt, and pepper. Mix well. Dredge the tofu in the flour mixture and set aside.
  3. In a large skillet, heat the oil over medium-high heat. Add the tofu and cook until golden on both sides, turning once, about 4 minutes per side. Remove from the pan and set aside.
  4. In the same skillet, adding more oil if needed, cook the bacon until browned on both sides, about 2 minutes per side. Set aside.
  5. Toast the English muffins and spread with the margarine. Place one muffin half on each of 6 plates. Top each muffin half with a slice of tomato, followed by a piece of tofu and a slice of the bacon. Spoon Hollandaze Sauce on top. Sprinkle with parsley and serve immediately.

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