Breakfast is my favorite meal of the day. So when we first started trying out being vegan, it was the hardest thing for me. It wasn’t the meat so much that I was worried about, but what would I do without my beloved eggs and some form of cheese every morning? Luckily, we found some great, filling options that made my mornings a lot brighter.
Banana Chia Berry Pancakes
Terry cannot get enough of these things. He eats them without syrup and for the first few times I made them, he wanted them every day. Thankfully, they are easy and quick to make. As long as we have some bananas and unsweetened apple sauce in the house, which are now like our milk and egg staples, we’re good to go. Here’s what you’ll need:
1 cup of pancake mix (Bisquick Original is vegan, if you have that in the cabinets already)
1/2 cup of plant based milk (almond works fine)
1/4 cup of unsweetened apple sauce
1 tsp of vanilla extract
1 tbsp of chia seeds (won’t change the taste of the pancakes, but adds a punch of protein)
2 tbsp of brown sugar
1-3 dashes of cinnamon
1 large ripe mashed banana
Berry of choice (optional)
Mix it up in your mixing cup, grease the pan, and get the flipping. This makes enough for 2 adults and one baby who throws his pancake on the floor half of the time. If you need more, just double all of the measurements.
Oatmeal and Toast
I eyeball my oatmeal so I couldn’t tell you the measurements and I usually make it in the microwave because I’m short on time (bad mommy). What I can tell you is I use half almond milk, half water, a couple drops of vanilla extract, cinnamon, and chia seeds (about a teaspoon). I go back and forth between sugar and brown sugar, although I’m trying to stop using sugar in my oatmeal altogether.
Oatmeal is cool because you can throw all types of goodies in there to pack it with a bigger nutritional punch. My go to is always chia seeds, but there’s also flax and hemp seeds. As I’ve mentioned before, I have a fruit allergy. If I didn’t though, I would definitely go in on the sliced bananas or strawberries in my oatmeal. With some toast and vegan butter on the side, yum! It’s such an easy filling breakfast (or midday snack, if you’re me or Terry) and it keeps you regular!
Yogurt Parfaits and Bagels
Being vegan does not mean you have to give up yogurt. In fact, Silk makes a soy vanilla yogurt that I would argue is better than any regular yogurt I’ve had. If you have a soy allergy or just prefer not to eat it, they also make almond yogurt. Clean your favorite berries, sprinkle with some granola and voila!
The majority of brands and flavors of bagels are vegan, except egg of course, including my favorite, Thomas’ (although their english muffins are not). Spread with a little vegan butter and jelly if you like and boom, you’re done!
Can you tell my grandma watched a lot of Emeril with all of my food sounds?
These delicious pumpkin spice frozen waffles by Nature’s Path are vegan, unlike Eggo’s. They make the perfect quick, fast, in a hurry breakfast if you’re on the go. They sell these in Targets and I’ve also found them in Ralph’s markets out here, in California. Nature’s Path also makes vegan dark chocolate chip waffles and a lot of yummy vegan cereals (for children and adults).
Breakfast Potatoes and Grits
Potatoes are my jam! Thanks to my mama, I like to make my breakfast potatoes with both “regular” and sweet potatoes (about 25% sweet potatoes). Saute up some sweet onions, slice and season your potatoes, throw them bad boys in with the onions, oh my!
I’ve heard that people put sugar in their grits. How I was raised, that’s what cream of wheat is for (which is another vegan breakfast option), but no judgement. If you like your grits a little creamier though and you prefer them savory, you can always do half plant based milk, half water. I prefer to use rice milk for stuff like rice and grits, when I really don’t want to taste any almond. They take a little longer (about 40 minutes) than instant grits, but in my opinion yellow grits are significantly better and worth the time commitment.
Yes, you too can be fancy while you’re vegan. My sister shared this recipe with me on New Year’s Day, I made a vegan version of it and it was amazing! I swapped the whole milk for almond milk, 4 eggs for 1 cup of unsweetened apple sauce (unsweetened apple sauce is a great egg replacement for most baking recipes: 1/4 cup of unsweetened apple sauce = 1 egg), and butter for vegan butter. Besides that, all you need is flour, salt, and sugar. I recommend checking out the recipe, if you’ve never made crepes before. It’s easier and quicker than you think, but reading through the instructions is helpful.
A word on tofu…
Tofu scramble is another option, but I haven’t had the cojones to make it yet. Also, we found some meatless breakfast patties at Trader Joe’s that could seriously pass for regular breakfast sausages. We just don’t do those much, because I never got too pulled in by the fake meat.
Like I mentioned on the vegan dinners post, if you’re not interested in going full throttle, you could throw a few of these options in rotation here and there. It’s a feasible way to at least cut back on animal products. As always, I hope you found this post helpful and you enjoy trying some of these options out.