Breakfast | Vegan Recipes from Cassie Howard (2024)

Author: Vegan Insanity

Recipe type: Breakfast

Cuisine: Smoothie

Serves: 1

Ingredients

• 1 cup non-dairy milk (I used almond)
• 1 large, ripe banana, cut into chunks
• ¼ pineapple, cut into chunks
• 4 ice cubes
• 1 tablespoon hemp hearts
• pumpkin seeds, for topping (optional)
• hemp seeds, for topping (optional)

Instructions

1. Add all ingredients to a high-powered blender and blend until smooth.
2. Top with more hemp hearts and some pumpkin seeds, if desired.

Author: Vegan Insanity

Recipe type: Smoothie

Serves: 1

Ingredients

• 1 large ripe banana
• 1 cup frozen mixed berries
• 1 tbsp ground flax seed (optional)
• 1 cup non-dairy milk (I used almond)
• Topping of choice (I used granola, coconut and fresh raspberries)

Instructions

1. Add all ingredients (except toppings) to your blender, and blend until smooth & creamy. You want it to be a bit thicker than a traditional smoothie that you would drink.
2. If the mixture is too thin, add another ½-1 banana or more berries.
3. Scoop mixture into your bowl and top with your toppings of choice. Eat with a spoon!

Author: Vegan Insanity

Recipe type: Breakfast, Snack

Serves: 12

Ingredients

Crumb Topping

• ¼ cup brown sugar
• ¼ cup kamut flour
• 2 tbsp vegan butter (I used Earth Balance)

Banana Muffins

• 2 flax eggs (2 tbsp ground flax seed, 6 tbsp water)
• 4 medium bananas, mashed (make sure they are very ripe)
• ½ cup brown sugar, packed
• ¼ cup vegan butter (I used Earth Balance), melted
• 1½ tsp vanilla
• 2 tsp baking soda
• ½ tsp salt
• 1½ cups kamut flour
• ½ cup rolled oats
• ¼ cup walnuts, optional

Instructions

Crumb Topping

1. Using your fingers, mix together the brown sugar, flour and butter in a small bowl, until it resembles wet sand. Set aside.

Banana Muffins

1. Preheat oven to 375F and spray your muffin tin with non-stick cooking spray (or use coconut oil).
2. In a large mixing bowl, add your ground flax & water for the flax eggs. Allow to sit for about 10 minutes.
3. After 10 minutes, add the mashed bananas, brown sugar, baking soda, salt, vanilla & melted vegan butter. Mix well.
4. Add flour, rolled oats, and walnuts, and stir until just combined. Do not over mix.
5. Fill your muffin tins about ¾ of the way fill with the banana muffin mix.
6. Sprinkle your crumb topping over each muffin.
7. Bake for 15-20 minutes or until tops are golden brown or until a toothpick comes out clean.

Notes

Author: Vegan Insanity

Recipe type: Breakfast

Serves: 3 large servings

Ingredients

Mushroom Gravy

• 1½ cups coconut milk, light or full-fat (I used full-fat)
• ¼ cup onion, minced
• 2 garlic cloves, minced
• ¼ cup cremini mushrooms, chopped very small
• 1 tablespoon corn starch
• 2½ tbsp nutritional yeast
• 1 tbsp tamari
• Salt & freshly ground black pepper, to taste

Potatoes

• 1 tbsp olive oil
• 3 cups russet potatoes, chopped into small cubes
• ¼ cup onion, minced
• ¼ cup tomato, diced
• ¼ cup red bell pepper, diced
• Salt & freshly ground black pepper, to taste
• ¾ cup dandelion greens, chopped

Instructions

Mushroom Gravy

1. In a small pot, add ¼ cup of your coconut milk, and bring it to a simmer over medium heat.
2. Next, add the onion, saute for 2-3 minutes, then add in the garlic. Cook for another 2-3 minutes, or until the onions are slightly clear.
3. Add the mushrooms and saute until they have darkened and reduced in size, about 7 minutes.
4. Add the corn starch and mix it in very well.
5. Add the rest of the coconut milk, the nutritional yeast and the tamari. Bring to a boil, then cook on low, stirring occasionally, until the gravy reaches the consistency you like (took about 5 minutes for me). Season with salt & pepper and serve over your cooked potatoes.

Potatoes

1. Heat olive oil in a large pan over medium heat. Once it's hot, add the potatoes, cover, and cook for about 12 minutes, stirring occasionally.
2. Add the onions, and cook for about 5 minutes more.
3. Add the tomatoes and bell pepper. Cook, uncovered, 5-10 minutes more, or until the potatoes are crispy and browned.
4. Fold in the dandelion greens, and then season with salt and pepper.

Author: Vegan Insanity

Serves: 10

Ingredients

Lemon Muffins

• 2 flax eggs (2 tbsp ground flax seed + 5 tbsp water)
• ½ cup lemon juice
• ¼ cup lemon zest
• ½ cup coconut sugar
• 1½ cups kamut or all-purpose flour
• 1½ tsp baking soda
• ½ tsp salt
• 1 tsp vanilla
• 3 tbsp olive oil
• ½ cup coconut yogurt (I used vanilla flavoured, but plain would work, too)
• ¼ cup non-dairy milk (I used almond)
• 3 tbsp chia seeds
• 2 tbsp poppy seeds
• 1½ tbsp agave or maple syrup (I used agave)

Vanilla Glaze

• 1 cup vegan powdered sugar
• 1 tsp vanilla
• 3 tbsp non-dairy milk (I used almond)
• 1 tablespoon vegan butter, melted

Instructions

Lemon Muffins

1. Preheat the oven to 375F and grease a muffin tin with coconut oil or non-stick spray. Whisk together the ground flax seed and water for the flax eggs and set aside to thicken, at least 5 minutes.
2. In a large bowl, combine the lemon zest and coconut sugar, rubbing the two together with your fingers for a few minutes.
3. Add the flour, baking soda, and salt, then stir to combine.
4. In a separate, medium bowl, whisk together the lemon juice, vanilla, olive oil, coconut yogurt, non-dairy milk, chia seeds, poppy seeds, agave or maple syrup, and your flax eggs.
5. Add the wet ingredients to the dry ingredients and stir until combined.
6. Scoop batter into greased muffin tins and bake for about 13-14 minutes, or until a toothpick comes out clean.

Vanilla Glaze

1. In a large bowl, whisk together the powdered sugar, vanilla, non-dairy milk and melted butter, until smooth.
2. Drizzle each muffin with glaze (or dip the tops of the muffin into the glaze, which is what I did).
3. Sprinkle a few more chia seeds on top and wait for the glaze to set before eating (5-10 minutes).

Notes

*Adapted from Pinch of Yum.

Author: Vegan Insanity

Recipe type: Breakfast

Serves: 6-8 pancakes

Ingredients

• 1 flax egg (1 tbsp ground flax seed + 3 tbsp water)
• ½ cup whole wheat flour
• ½ cup kamut flour (or all-purpose)
• 1 tsp brown sugar
• ¼ tsp baking soda
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup non-dairy milk (I used almond milk)
• ½ tsp vanilla
• 1 tsp apple cider vinegar
• 1 tbsp coconut oil, not melted

Instructions

1. Make your flax egg and set aside to allow it to thicken up.
2. In a large bowl, whisk together flours, brown sugar, baking soda, baking powder and salt. Add in the non-dairy milk, vanilla, apple cider vinegar, coconut oil and flax egg. Mix everything well, but do not over-mix.
3. Warm your pan over medium heat for about 5 minutes. Spray with olive oil and scoop ¼ cup of the pancake mix (per pancake) onto the hot pan. Cook for about 2 minutes or until bubbles start to form, then flip and cook for another 1-2 minutes, until cooked through.
4. Repeat until all batter is gone. Serve with fruit, maple syrup, coconut whipped cream, or whatever else your heart desires!

Notes

*Use something other than almond milk to make these pancakes nut-free (soy, rice, etc.).

Author: Vegan Insanity

Recipe type: Breakfast

Serves: 2

Ingredients

Baby Roasted Potatoes

• 2 small potatoes, chopped small (I used organic red potatoes)
• ½ tbsp olive oil
• ½ tsp salt
• ½ tsp freshly grated black pepper

Scrambled Tofu

• 1 block extra firm tofu, pressed for at least 20 minutes
• 1 tsp turmeric
• 1 tbsp nutritional yeast
• ½ tsp salt
• ½ tsp onion powder
• ¼ tsp freshly ground black pepper
• ½ tbsp olive oil
• ¼ cup bell pepper, chopped small (I used orange)
• ¼ cup tomato, chopped small
• 2 green onions, chopped small
• 1 medium garlic clove, minced

Fruit

• Fruit of your choice

Instructions

Baby Roasted Potatoes

1. Pre-heat your oven to 375F and get out a large baking sheet.
2. Add the chopped potatoes, oil, salt and pepper to a large bowl and mix well, making sure that each potato is covered completely.
3. Dump the potato mixture on your baking sheet, and bake in heated oven for about 15-20 minutes, or until potatoes are tender.

Scrambled Tofu

1. Crumble the pressed tofu in a medium bowl. Add in the turmeric, nutritional yeast, salt, onion powder, and pepper. Mix well and set aside.
2. Heat the oil in a medium pan over medium heat.
3. Once warmed, add the chopped pepper and pepper to the pan. Allow to cook for about 5 minutes, turning down the heat if they start to get dark too quick. You want them to soften a bit, so they need to cook for a few minutes.
4. Add the chopped green onion and minced garlic and cook for another minute or so, or until the garlic has browned lightly.
5. Add in the tofu mixture and cook for about 5-7 minutes, stirring often.

Fruit

1. Add fruit to a small bowl or put directly onto your large plate.

Putting it all together

1. Add a serving of scrambled tofu, baby roasted potatoes and fruit to each plate. Eat, and enjoy!

Notes

*Since the potatoes are small, make sure you check them often to ensure they don't burn.
*Start the potatoes first, and while those are cooking you can work on the scrambled tofu.

Author: Vegan Insanity

Recipe type: Breakfast

Serves: 12

Ingredients

• 1 cup whole wheat flour
• 1 cup kamut flour
• 4 tsp baking powder
• ¼ tsp salt
• ½ cup coconut sugar
• ¼ cup bran flakes
• 1 tbs ground flax seeds
• ¾ tsp vanilla extract
• ½ tbsp lemon juice
• 1 cup plant milk (I used almond milk)
• 1 medium banana, mashed
• 1 lemon, zested
• 1 cup fresh blueberries

Instructions

1. Preheat oven to 350 degrees F and grease or line a muffin pan with liners.
2. In a large bowl, whisk together the flours, baking powder, salt, sugar, bran flakes and flax seeds.
3. Add in the milk, lemon juice and vanilla.
4. Add in the mashed banana and lemon zest until fully combined.
5. Gently fold in blueberries. Do not over-mix.
6. Scoop batter into muffin cups (about ¾ full).
7. Bake for 20 – 25 minutes, or until a toothpick comes out clean.

Notes

Make this recipe nut-free by using a different plant milk, such as oat or soy.