A WEEK OF VEGAN BREAKFASTS // 7 easy + delicious recipes! 😋

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RECIPES IN TODAY’S VIDEO:

Buckwheat waffles:
– 3/4 cup soy milk, mixed with:
– 1 tsp apple cider vinegar
+
– 1/2 tbsp flax meal, mixed with:
– 2 tbsp water
Put these ingredients in a blender and then, add:
– 1 tsp vanilla extract
– 1 1/2 tbsp coconut sugar
– 1/2 tsp baking soda
– 1 cup buckwheat flour
Cook in a waffle maker until golden, serve with fresh fruit and maple

Chickpea tuna:
In a bowl, combine:
– 1 can chickpeas, drained, rinsed and mashed with hands
– 1/4 cup vegan mayo
– juice of 1/2 a lemon
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp nutritional yeast
– a pinch of salt
– a pinch of black pepper
– 1 tbsp spring onion
Serve on bread with your favourite additions – I love sliced tomato + avocado 🙂

Peanut butter + raspberry oatmeal:
Peanut butter oats:
– 3/4 cup oats
– 1 cup soy milk
– 1 tbsp peanut butter
– 2 tbsp maple syrup
– 1/2 tsp vanilla extract
– pinch of salt
Mixed over the heat until desired consistency
Raspberry compote (or is it pronounced comp-oat? I’m confused):
– 1 cup frozen raspberries
– 1 tbsp maple syrup
– 1/2 cup water
Mixed over the heat until desired consistency
Served in a bowl, and topped with:
– peanut butter drizzle
– fresh berries
– almonds
– frozen raspberries

Sundried tomato & basil muffins:
In a bowl, mix:
– 2 cups gluten-free self-raising flour
– pinch of salt
– pinch of pepper
– 1 tsp garlic powder
– 1 tsp nutritional yeast
Then, add:
– 1/2 cup melted vegan butter
– 1 cup soy milk
– 1 flax egg (1 tbsp flaxmeal + 3 tbsp water)
and mix well, before adding:
– 1/2 cup sundried tomatoes
– 1 tbsp basil
– 1 tbsp chives
Bake at 180 degrees celcius for 35 minutes, serve warm and store in an air-tight container

Cauliflower fritters/burger patties:
In a large bowl, combine:
– 1 head of cauliflower, which has been cut into florets and boiled until super soft – and then mashed.
– 2 tsp garlic powder
– 1 tsp onion powder
– 1 tbsp chives
– 2 tsp parsley
– 1 tsp dill
– 1 1/3 cups buckwheat flour
– 2 cups almond meal
– 1/2 tsp salt
– 1/2 tsp black pepper
Rolled into patties and then baked at 180 degrees celcius for 25-30 mins

Cacao and raspberry smoothie bowl:
– 1 frozen banana
– 3/4 cup frozen raspberries
– 2 tbsp coconut yoghurt
– 1 tbsp cacao powder
– 1 tbsp soy milk
Blended well, served in a bowl and topped with:
– fresh berries
– choc granola
– almond butter
– raw almonds
– dark chocolate

Fresh brekky tacos:
Chickpeas:
– 200g chickpeas, washed and drained
– pinch of salt
– pinch of pepper
– 2 tsp olive oil
– 2 tsp garlic powder
Fried over med-high heat until crispy
Green capsicum salsa:
– 1/2 avocado
– 1 tbsp coriander
– juice of 1 lime
– 1/4 of a green capsicum
– 1 tbsp spring onion
All chopped finely + mixed well

🌻 BUSINESS ENQUIRIES: [email protected]

🌻 FAQ:
– What diet do you eat?
I eat a vegan diet which is also predominantly gluten-free, however I do occasionally eat gluten and therefore include it in recipes on my YouTube channel
– What camera do you use?
I use a Canon 90d primarily, and occasionally use a Sony a5000 and GoPro Hero 3+
– How do you edit your videos?
I use Adobe Premiere Pro and highly recommend Peter McKinnon on YT for tutorials
– Where do you source copyright free music?
I pay a montly subscription to Epidemic Sound for copyright free music
– Where do you live?
Gold Coast, Queensland, Australia
– How long have you been vegan?
5+ years
– Do you take any supplements?
Only a b12 spray under my tongue 1-2 times a week, otherwise levels are perfecto!

✰ This video was sponsored by Skillshare 🙂

#easy #vegan #recipes

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Comments

Amanda Ducks says:

Diana Madinei says:

Your recipes are absolutely amazing 🤩🤩🤩🤤🤤

DEBORAH LYSSA says:

God bless you !! such a foodie talent when it comes to variety of flavors!! Jesus loves youuu!!! Thank you !!

Lisa Tanaka says:

Do you recommend using garlic powder and onion powder rather than fresh produce?

Natalie Convey says:

Do you have a recipe for gluten free bread? Cheers from Canada

Donna Cianciosi says:

I've been on a flexitarian diet for a couple of months so your videos have been a godsend in developing a delicious variety of plant-based meals – and the bread looks amazing. Although I'm still not on the avocado bandwagon.

Puffycheeks says:

That chickpea mash 'tuna' recipe is sooo good! I'm making it all the time now.

Lidia li says:

Love from Beijing😍😍😍

Marenda Judkins says:

You have so many creative good meals!!!

Tin Bernas says:

A vegan dessert… yum!

Cheryl Moss says:

All your breakfast recipes are right up my street! They look delicious! X

Lina Fulmer says:

Vegan desserts sound great!

Ahilya says:

I was looking for a good gluten free waffles recipe and yours is the jackpot. Literally found you through this video being recommended to me by youtube, watched the video and made the waffles all within 20 minutes. 😀 Eating them right now, thank you! 😀

Maritsa Darmandzhyan says:

Don’t throw away the stalk it’s delicious raw

Hannah says:

Love how different these all are. I have pretty much the same thing every day 😂

Isabel M says:

Everything looks delicious but, How long does it take you?

Kazjuana White says:

Watching this and eating hot fries

Anicette Marie-Chantal says:

Yes you have perfectly pronounced “compote” 😉😉. All these breakfast ideas are amazing 😘💕

savanni .x says:

Back to school lunches or meal prep!!!

how interesting says:

what brand of vegan butter do you use by the way?

Natalie Adler says:

Great video! You can also use the cauliflower stem! Just cook them as you would the florets

Chelsea Wilson says:

Week in the life pleaseeee

Simran Kaur says:

Week of vegan smoothies would be great!

keepupwithliv says:

those waffles look delish!

La Ivana says:

These look sooo delicious! I love the variety 🙂

Aida Guo says:

OMG! I would love a week of vegan desserts. Thank you for making such positive and inspirational videos – I'm not a vegan, but your recipes help me alter my diet to become more plant-based. Thank you for that