7 Quick and Easy Healthy Vegan Breakfast

Good evening everyvegan. Today we have some very tasty healthy vegan breakfast recipes. You can enjoy the delicious vegan cuisine. before we start, I want to tell you that we also have some vegan pasta salad that you can try too. the recipes are also very tasty and easy to try. Now, let’s start with this First Healthy Vegan Breakfast Recipe:

Cranberry Pancakes With Delightful Syrup

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Healthy Vegan Breakfast Cranberry Pancakes With Delighthful Syrup

Makes 4 to 6 servings

Cranberries add sparkle to these luscious pancakes made even better with a drizzle of warm maple syrup studded with bits of orange. Tempeh Bacon makes a delicious accompaniment.

1 cup boiling water

1⁄2 cup sweetened dried cranberries

1⁄2 cup maple syrup

1⁄4 cup fresh orange juice

1⁄4 cup chopped orange

1 tablespoon vegan margarine

11⁄2 cups all-purpose flour

3 tablespoons sugar

1 tablespoon baking powder

1⁄2 teaspoon salt

11⁄2 cups soy milk

1⁄4 cup soft silken tofu, drained

1 tablespoon canola or grapeseed oil, plus more for frying

  1. In a heatproof bowl, pour the boiling water over the cranberries and set aside to soften, about 10 minutes. Drain well and set aside.
  2. In a small saucepan, combine the maple syrup, orange juice, orange, and margarine and heat over low heat, stirring to melt the margarine. Keep warm. Preheat the oven to 225°F.
  3. In a large bowl, combine the flour, sugar, baking powder, and salt and set aside.
  4. In a food processor or blender, combine the soy milk, tofu, and oil until well blended.
  5. Pour the wet ingredients into the dried ingredients and blend with a few swift strokes. Fold in the softened cranberries.
  6. On a griddle or large skillet, heat a thin layer of oil over medium-high heat. Ladle 1⁄4 cup to 1⁄3 cup of the batter onto the hot griddle. Cook until small bubbles appear on the top, 2 to 3 minutes. Flip the pancake and cook until the second side is browned, about 2 minutes longer. Transfer cooked pancakes to a heatproof platter and keep warm in the oven while cooking the rest. Serve with orange-maple syrup.

 

Seccond Healthy Vegan Breakfast Recipe:

French Caramel Apple

Makes 4 servings

The caramel apple topping can be a secret weapon to rouse any late sleepers in your house—the fabulous aroma from this healthy vegan breakfast is hard to resist.

1⁄2 cup plus 2 teaspoons light brown sugar

3 tablespoons vegan margarine

4 Granny Smith apples, peeled, cored, and cut into 1⁄4-inch slices

1⁄2 cup pure maple syrup

1 cup soy milk

1⁄3 cup all-purpose flour

1⁄2 teaspoon ground cinnamon

11⁄2 teaspoons pure vanilla extract

8 slices bread of choice

Canola or grapeseed oil, for frying

  1. Preheat the oven to 225°F. In a large skillet, heat 1⁄2 cup of the sugar over medium-low heat. Cook, stirring constantly, until the sugar melts and begins to caramelize. Add the margarine and continue stirring to blend. Add the apple slices and stir to coat. Add the maple syrup and simmer over low heat until tender, stirring occasionally, about 7 minutes. Remove from heat and cover to keep warm.
  2. In a shallow bowl, whisk together the soy milk, flour, cinnamon, vanilla, and the remaining 2 teaspoons sugar. Dip the bread in the batter, turning to coat both sides.
  3. On a griddle or large skillet, heat a thin layer of oil over medium heat. Place the French toast on the griddle and cook until golden on both sides, turning once, 3 to 4 minutes per side.
  4. Transfer the cooked French toast to a heatproof platter and keep warm in the oven while cooking the rest. Serve with the apple topping.

 

Third Healthy Vegan Breakfast Recipe:

Infused Granola Oatmeal

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Healthy Vegan Breakfast Infused Granola Oatmeal

Makes 4 to 6 servings

Sure, you could sprinkle some granola on top of a bowl of oatmeal, but that’s not the ideal of healthy vegan breakfast. When you add the granola to the entire pot and let it sit, the granola softens up and its flavor permeates the oatmeal, giving it added layers of flavor. If you still want that crunch of granola on top, then go for it.

4 cups water

1¾ cups old-fashioned oats

1 teaspoon ground cinnamon

1⁄4 teaspoon salt

¾ cup vegan granola, homemade  or store-bought

  1. In a large saucepan, bring the water to a boil over high heat. Reduce the heat to low, stir in the oats, cinnamon, and salt. Simmer for 5 minutes, stirring occasionally.
  2. Remove from the heat and stir in the granola. Cover and let stand for about 3 minutes before serving.

 

Fourth Healthy Vegan Breakfast Recipe:

Polenta Vegan Drizzle Maple Syrup

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Healthy Vegan Breakfast Polenta Drizzle Maple Syrup

Makes 4 servings

Long before polenta became the darling of the dinner table, it was known as porridge and served for breakfast. If you prefer your breakfast on the savory side, simply omit or reduce the amount of maple syrup.

4 cups water

1 teaspoon salt

1 cup yellow cornmeal

2 tablespoons vegan margarine

1⁄4 cup pure maple syrup

  1. In a large saucepan, bring the water to a boil over high heat. Add the salt and whisk in the cornmeal. Reduce heat to low. Cook, stirring, until the water is absorbed, about 15 minutes.
  2. Turn off the heat and stir in the margarine. Spoon into 4 bowls, drizzle with the maple syrup, and serve.

 

Fifth Healthy Vegan Breakfast Recipe:

Sweet Pumpkin Waffles Vegan

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Healthy Vegan Breakfast Sweet Pumpkin Waffles

Makes 4 servings

These delicious waffles are especially fun to make during the holidays when the family is home and lazy mornings afford the opportunity to linger over a special healthy vegan breakfast. The batter can also be used to make great pancakes.

1⁄2 cup whole berry cranberry sauce

1⁄3 cup cranberry juice

2 tablespoons pure maple syrup

1 tablespoon vegan margarine

1¾ cups all-purpose flour

1⁄3 cup sugar

1 tablespoon baking powder

1⁄2 teaspoon salt

1 teaspoon ground cinnamon

1⁄2 teaspoon ground ginger

1⁄2 teaspoon ground allspice

1⁄4 teaspoon ground nutmeg

1 cup soy milk

1⁄2 cup canned solid-pack pumpkin

2 tablespoons canola or grapeseed oil

1 teaspoon pure vanilla extract

  1. In a small saucepan, heat the cranberries, cranberry juice, maple syrup, and margarine over medium heat. Cook, stirring, until hot and well blended, about 5 minutes. Keep warm over very low heat until ready to serve.
  2. Lightly oil the waffle iron and preheat it. Preheat the oven to 225°F. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, ginger, allspice, and nutmeg. Set aside.
  3. In a separate large bowl, whisk together the soy milk, pumpkin, oil, and vanilla until well blended. Add the liquid ingredients to the dry ingredients and blend with a few swift strokes until just combined.
  4. Ladle 1⁄2 cup to 1 cup of the batter (depending on the instructions with your particular waffle iron) onto the hot waffle iron. Cook until done, 3 to 5 minutes for most waffle irons. Transfer cooked waffles to a heatproof platter and keep warm in the oven while making the rest of the waffles.

 

Sixth Healthy Vegan Breakfast Recipe:

Spicy Apple Pancakes for Breakfast

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Healthy Vegan Breakfast Spicy Apple Pancakes

Makes 4 servings

These fragrant pancakes are the ultimate in a comfort-food healthy vegan breakfast. What’s not to like about a stack of tender moist pancakes with a topping that smells like apple pie? Instead of apples, you can substitute another fruit such as pears, plums, or peaches.

3 tablespoons vegan margarine, melted

3 Granny Smith apples, peeled, cored, and cut into 1⁄4-inch slices

4 tablespoons sugar

1 tablespoon fresh lemon juice

11⁄2 teaspoons ground cinnamon

¾ teaspoon ground allspice

1⁄4 cup pure maple syrup

11⁄2 cups all-purpose flour

1 tablespoon baking powder

1⁄4 teaspoon ground nutmeg

1⁄2 teaspoon salt

11⁄2 cups soy milk

Canola or grapeseed oil, for frying

  1. In a large skillet, heat 1 tablespoon of the margarine over medium heat. Add the apples, 2 tablespoons of the sugar, the lemon juice, 1⁄2 teaspoon of the cinnamon, and 1⁄4 teaspoon of the allspice. Cook, stirring, to soften the apples. Add the maple syrup and keep warm over low heat.
  2. Preheat the oven to 225°F. In a large bowl, combine the flour, the remaining 2 tablespoons sugar, the baking powder, the remaining 1 teaspoon cinnamon, the remaining 1⁄2 teaspoon allspice, the nutmeg, and the salt. Set aside.
  3. In a medium bowl, combine the soy milk and the remaining 2 tablespoons margarine. Blend until smooth. Pour the liquid into the dry ingredients and blend with a few swift strokes.
  4. On a griddle or large skillet, heat a thin layer of oil over medium-high heat. Ladle 1⁄4 cup to 1⁄3 cup of batter onto the hot griddle. Cook until small bubbles appear on the top, about 3 minutes. Flip the pancake and cook until the second side is browned, about 2 minutes.
  5. Transfer the cooked pancakes to a heatproof platter and keep warm in the oven while cooking the rest. Serve topped with the apple mixture.

 

Seventh Healthy Vegan Breakfast Recipe:

Mushroom Strata and Spinach Vegan

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Healthy Vegan Breakfast Mushroom Strata and Spinach

Makes 6 servings

You can prepare this healthy vegan breakfast breakfast casserole ahead of time. Simply assemble, cover, and refrigerate overnight—then bake and serve. Instead of the mushrooms and spinach, you can make the strata with sautéed zucchini and red bell peppers or substitute cooked chard or kale for the spinach. Chopped cooked or canned artichoke hearts make a good addition as well.

2 tablespoons olive oil

1 large red onion, finely chopped

3 garlic cloves, minced

2 cups sliced white mushrooms

1 (10-ounce) bag fresh baby spinach

1 pound firm tofu, well drained

21⁄2 cups unsweetened soy milk

1 teaspoon salt

1⁄4 teaspoon ground cayenne

5 cups cubed French or Italian bread

1 cup shredded vegan mozzarella

1⁄4 cup grated vegan Parmesan or Parmasio

1 teaspoon smoked paprika

  1. In a large skillet, heat the oil over medium heat. Add the onion, cover, and cook until softened, 5 minutes. Stir in the garlic, then add the mushrooms and cook, uncovered, until the mushrooms release their liquid, about 5 minutes. Add the spinach and cook, stirring, to wilt the spinach, about 3 minutes. Set aside.
  2. In a blender or food processor, process the tofu with the soy milk, salt, and cayenne. Set aside.
  3. Preheat the oven to 350°F. Lightly oil a 9 x 13-inch baking pan. Arrange half of bread cubes in an even layer inside the prepared pan. Spoon half of the spinach-mushroom mixture over the bread and pour half of the soy mixture on top. Sprinkle with half the mozzarella.
  4. Repeat the layering with the remaining ingredients. Allow the mixture to rest until the liquid is absorbed, about 20 minutes.
  5. Sprinkle the strata with the remaining soy mozzarella, Parmesan, and paprika. Bake until puffy and lightly browned, about 45 minutes. Allow to stand 10 to 15 minutes before serving.

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