Category Archives: Breakfast

Breakfast

Weekday breakfast for most people consists of either cereal or toast – and that is the same for vegans.

Cereals

Many breakfast cereals are suitable for vegans, including: Weetabix, Rice Krispies, Frosties, many brands of cornflakes, Jordan’s Country Crisp, Kelloggs Fruit ‘n’ Fibre and Just Right. Instead of dairy milk, try adding soya milk or almond milk, or delicious fruit soya yoghurts. Add fresh fruit for a healthy zing! Porridge can also be made with dairy-free milks, including the convenient microwaveable Oat So Simple. Just watch out for Vitamin D in Kelloggs brands and honey as these are not vegan.

There are many more vegan cereals. If you are not sure whether your favourite is vegan, ask us, or ask the company!

Toast

Most breads are suitable for vegans, although some may contain milk or even honey. Check the labels if you are not sure. Instead of butter or dairy margarine, use dairy-free margarine such as Vitalite or Pure, which can both be found in supermarkets. Yeast extracts, peanut butter and jam are all vegan favourites. Or for something a bit more hearty, baked beans on toast is a great belly filler.

Breakfast Drinks

Tea, coffee and fruit juice are all vegan. Be careful when adding soya milk to very hot coffee as it can sometimes curdle. It does not affect the quality or taste but it doesn’t look all that nice!

Weekend Breakfasts

At weekends, you may like to try something a bit more adventurous and interesting for your first meal of the day. For Vegan Month, here are our favourite weekend recipes, one for each of the weekend mornings in November.

Breakfast

Weekday breakfast for most people consists of either cereal or toast – and that is the same for vegans.

Cereals

Many breakfast cereals are suitable for vegans, including: Weetabix, Rice Krispies, Frosties, many brands of cornflakes, Jordan’s Country Crisp, Kelloggs Fruit ‘n’ Fibre and Just Right. Instead of dairy milk, try adding soya milk or almond milk, or delicious fruit soya yoghurts. Add fresh fruit for a healthy zing! Porridge can also be made with dairy-free milks, including the convenient microwaveable Oat So Simple. Just watch out for Vitamin D in Kelloggs brands and honey as these are not vegan.

There are many more vegan cereals. If you are not sure whether your favourite is vegan, ask us, or ask the company!

Toast

Most breads are suitable for vegans, although some may contain milk or even honey. Check the labels if you are not sure. Instead of butter or dairy margarine, use dairy-free margarine such as Vitalite or Pure, which can both be found in supermarkets. Yeast extracts, peanut butter and jam are all vegan favourites. Or for something a bit more hearty, baked beans on toast is a great belly filler.

Breakfast Drinks

Tea, coffee and fruit juice are all vegan. Be careful when adding soya milk to very hot coffee as it can sometimes curdle. It does not affect the quality or taste but it doesn’t look all that nice!

Weekend Breakfasts

At weekends, you may like to try something a bit more adventurous and interesting for your first meal of the day. For Vegan Month, here are our favourite weekend recipes, one for each of the weekend mornings in November.

Full English breakfast

Sfull_englisherves 2.

  • 1 pack of vegan sausages (such as Fry’s, VBites or Linda McCartney’s)
  • 1 pack of VBites rashers (available from most health food shops)
  • 2 large tomatoes – sliced
  • Handful of mushrooms – sliced
  • Tin of baked beans
  • 4 slices of bread
  • Vegetable oil

Method

  1. Grill the sausages and rashers.
  2. Fry the mushrooms, tomatoes and bread in a frying pan.
  3. Heat up the beans in a small saucepan or in a bowl in a microwave.
  4. Serve with a large mug of tea.

If you’d normally have egg with your fry-up, why not have tofu scramble instead?

Bubble & Squeak

Serves 2.

  • 300g mashed potato (either freshly made or left-over)
  • 100g cabbage – washed and finely chopped
  • 100g carrots – peeled and diced
  • 1 small onion – peeled and diced
  • Vegetable oil
  • Black pepper and mixed herbs (optional)

Method

  1. Boil the carrots and cabbage until tender, but not soft.
  2. Drain and thoroughly mix with the mashed potato. Season with black pepper and herbs if desired.
  3. Form the mixture into a thick pancake and fry in a little vegetable oil until golden brown, turning occasionally.
  4. Serve with baked beans and vegan suasages.

Mushrooms on toast

Serves 1.

  • 100g musrooms – sliced
  • 2 garlic cloves – peeled and crushed
  • 1 tbsp dairy-free cream (such as Alpro or Oatly)
  • 1 tsp mixed herbs
  • 2 slices of bread
  • 1 tsp vegetable oil

Method

  1. Fry the mushrooms in the oil with the garlic and herbs.
  2. When cooked, stir in the dairy free cream.
  3. Toast the bread and serve.

Tofu scramble

Serves 2.

  • 1/2 an onion – peeled and chopped
  • 1/2 a green pepper – deseeded and diced
  • 250g firm tofu (such as Cauldron’s)
  • 1-2 garlic cloves
  • 1 tsp turmeric
  • Splash of soy sauce
  • 1/2 tsp chilli flakes (optional)
  • vegetable oil

Method

  1. Fry the onion in a little oil for 3 or 4 minutes and then add the garlic and green pepper. Continue to fry until the onion is soft.
  2. Crumble the tofu into the pan (use your hands or mash with a fork) and mix.
  3. Add the turmeric, chilli flakes (if desired) and soy sauce and heat through, stirring frequently.
  4. Serve on toast.

French toast

Serves 2.

  • 250ml dairy-free milk
  • 2 tbsp plain flour
  • 1 tsp sugar
  • 1 tsp cinnamon
  • 1 tbsp vegetable oil
  • Sliced bread – halved
  • Maple syrup (optional)

Method

  1. In a large bowl, mix together the dairy-free milk, plain flour, sugar and cinnamon.
  2. Heat 1 the vegetable oil in a frying pan.
  3. Dip the half slices of bread into the mixture and fry until golden (a few minutes) and then flip over and fry the other side.
  4. Keep them warm in the oven until all are cooked and then serve with maple syrup, if desired.

Pancakes with maple syrup

Serves 2.

  • 150g plain flour
  • 325ml dairy-free milk
  • 2 tsp baking powder
  • Oil to fry

Method

  1. Whisk the flour, dairy-free milk and baking powder together until a smooth batter is formed, then allow it to ‘rest’ for 30 mins. Whisk batter again just before cooking.
  2. Put a small amount of oil into a frying pan and heat it to very hot, but not burning, then lower the heat slightly.
  3. Pour in just enough batter to coat the bottom of the frying pan by tilting the pan around.
  4. Cook for approx 2 mins and then gently turn pancake over and cook for a further 2 mins.
  5. Repeat this process until all of the batter has been used.
  6. Eat straight away as each is done, or make up the lot and keep them warm in a low oven, covered with foil.
  7. Serve with maple syrup and fresh fruit.

Sausage Sandwich

Serves 1.

Method

  1. Grill or fry the sausages.
  2. Spread margarine and mustard on the sliced bread
  3. When cooked, slice the sausages in half lengthways and lay them between the slices of bread. Simple.