I recently created some new breakfast recipes that are so delicious I just had to share them. Here are my three new plant based breakfast options.
Before I get into this recipe, I would like to point out that any vegan knows that store bought tofu/tempeh/soy bacon is terrible; it tastes awful and has no semblance to actual meat based bacon. So I say, stop wasting your money because vegan bacon is not bacon and does not even come close. I however, have recently discovered (by pure accident) an alternative that actually has a similar texture and taste to the real thing.
4 ounces setian
2 teaspoons canola oil
¼ teaspoon light tamari (or soy sauce)
1 drop liquid smoke
Black pepper to taste
- Heat oil in a medium sized pan over medium-high heat
- In the meantime, slice the seitan very thin (think thinly sliced deli meats) length-wise
- Add the tamari and liquid smoke to the pan, then place the seitan flat in the pan. Let cook for about 5 minutes until it starts to brown, then flip over using tongs and cook for at least another 5 minutes until completely browned and crispy.
- Flavor with pepper to taste, serve immediately once removed from pan.
Oat Bran Donuts
Since I discovered this recipe last week, I have eaten one of these each day. They are so yummy and are a great alternative to those who are sick of eating oatmeal everyday.
2 cups oat bran
1 tablespoon ground flaxseeds
½ teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon cocoa powder
1 tablespoon stevia
½ cup unsweetened almond milk
1 teaspoon vanilla extract
2 tablespoons chopped pistachios (or almonds/walnuts/pecans)
- Preheat oven to 350 degrees and spray donut pan with non-stick cooking spray
- In a mixing bowl combine the oat bran, flaxseeds, cinnamon, baking powder, cocoa powder and stevia. Then add the almond milk and vanilla. Stir to combine. Fold in the chopped nuts. Let batter rest for 2 minutes.
- Pour batter evenly into the donut pan, making six equal sized donuts.
- Bake in oven for 25 minutes, let cool completely before serving. Can be stored in the freezer for up to 2 weeks.
Chocolate Protein Frappé
During these hot summer months, there’s nothing quite like a nice iced coffee and this recipe speaks to that. It’s creamy, cool and has a nice sweetness. It’s great as part of a breakfast or pre-workout meal.
1 cup back coffee (cooled completely)
1 cup unsweetened almond milk
1 scoop chocolate protein powder
¼ cup crushed ice
- Combine all ingredients in a blender and serve immediately
Remember, just because you want to eat right and be healthy, doesn’t mean you can’t enjoy delicious food.
Start It, Finish It