My vegan breakfast themed month is nearing an end. Hopefully some of the recipes I’ve posted have given you some inspiration for new vegan breakfast options. I’ll wrap up the theme with a few odds n’ ends vegan breakfast tips that didn’t seem worthy of a entire blog post individually.
I didn’t include a pancake recipe in the breakfast month, because vegan pancake recipes are pretty abundant and easy to find. I like making regular pancakes from scratch as well as various flavors like banana, apple oatmeal, etc. It’s pretty easy and quick to make pancakes from scratch, but if you want them even quicker, try out Cherrybrook Kitchen’s vegan pancake and waffle mix. It really can’t get much easier, and they turn out pretty well.
For veganizing baked goods recipes, I usually just switch out Ener-G Egg Replacer powder for the eggs, soy or almond milk for the milk, agave for honey, and Earth Balance vegan butter for butter or margarine. Most of the time recipes can be easily veganized using these or other substitutes.
Soy or Coconut Yogurt Parfait:
Making a parfait out of soy or coconut yogurt, some defrosted frozen berries, and your favorite granola is a simple and satisfying vegan breakfast. I like to pack this up to take to work with me. I put the frozen berries in with the yogurt. They keep it cold and are mostly defrosted by the time I get to work. Keep the granola in a separate container so it doesn’t get soggy. I’ll also sometimes eat this as a dessert when I want something sweet, but don’t want to eat something more sugary like ice cream or cookies.
Bagels are easy to grab on the go or take with you. If you haven’t already tried Tofutti Better Than Cream Cheese, it’s definitely worth a try. It can also be used in dessert recipes that call for cream cheese. The best bagels, in my opinion, come from NYC. If you live in New York or are here for a visit, I would recommend getting a bagel at Ess-a-Bagel. They have the best bagels I’ve ever had, and they also offer a variety of tofu cream cheeses including scallion, vegetable, raisin walnut, herb, and others. Another good bagel place is Russ & Daughters. It’s a small little store that was packed when I went, but they are surprisingly efficient. We were in and out really quickly. They also offer tofu cream cheese in plain, scallion, and vegetable.
I’ve lost count of how many blenders I’ve broken trying to make smoothies, but they are tasty and a good way to start the day. My biggest tip is to use frozen fruit, and no ice. The frozen fruit won’t break your blender and won’t dilute the taste of the smoothie like ice will. Play with your favorite fruit or veggie combinations, add some soy or almond milk or some soy or coconut yogurt, a little peanut butter or almond butter, and throw in some vegan protein powders like hemp or soy protein for an extra boost. I would strongly advise not using pea protein. It just doesn’t taste very good, and it’s very dominant and difficult to mask.
Oatmeal is a great staple for a vegan breakfast, but you can also branch out and try other hot cereals like cream of wheat, grits, rice, and other mixed grain cereals. Add some nuts, a little brown sugar or maple syrup, some raisins, and you have a filling and fairly healthy vegan breakfast.
If you need something quick that’s easy to take with you, a vegan granola bar is a good choice. There are two brands that I like, NuGo Organic and Pro Bar. These are also great to pack on a trip where vegan options might be limited. If you need a quick snack because you can’t find any vegan options, they’re great to have on hand.