5 Vegan Breakfast Recipes To Help You Ace Veganuary
Looking for plant-based recipes for Veganuary that are more inspiring than a banana smoothie? If you feel that your vegan breakfasts are getting samey-samey, shake things up with these nutrient-packed, filling recipes to fuel you for the day ahead.
These vegan recipes are courtesy of healthy foodie Alice Liveing and appear in our bonus book special: Little Book Of Breakfasts: 33 Recipes To Energise You For The Day Ahead. Free with the Jan/Feb issue of Women’s Health.
1/ Spicy butter beans on sourdough
This vegan recipe can be made gluten-free too if you swap the bread for a gluten-free bread of your choice.
- Glug of olive oil
- 1 shallot, finely chopped
- small garlic clove, crushed
- 1⁄2 tsp smoked paprika
- 200g tin of butter beans, rinsed
- 200g tin of chopped tomatoes
- salt and pepper
- 1 slice of sourdough
- Add the olive oil to a saucepan, then throw in the shallot and garlic, along with half a tablespoon of water and the smoked paprika and leave to sweat for a few mins.
- Next, add the butter beans and chopped tomatoes and leave to simmer on a low heat for around 20 mins, seasoning as desired. While that’s doing its thing, toast the sourdough. Serve the beans on toast and dig in.
2/ Cinnamon oats with stewed apple
We love powering up our oats with extra fruit, like bananas, berries and stone fruit. Think of this as a healthy apple crumble breakfast.
- 1 small apple, cut into chunks
- 1 tsp ground cinnamon
- 50g whole rolled oats
- 1 tbsp chopped dates
- 1 tsp mixed seeds
- almond milk, to cover
- Begin by throwing the apple chunks into a saucepan with two tablespoons of water, along with the cinnamon, and gently simmer with the lid on for 3 to 5 mins.
- Leave them until softened, then add the oats, dates, and seeds and cover with almond milk. Cook this through until gently simmering, then serve and tuck in.
READ MORE: 14 Of The Best Vegan Protein Sources
3/ Smashed avocado and mushrooms with vegan pesto
You can get ready-made vegan basil pest from Princess Pesto
- 2 tbsp olive oil
- 200g mushrooms, sliced
- 1⁄2 avocado
- 1 slice of sourdough, toasted
- 1 tbsp pesto
- salt and pepper
- Begin by adding one tablespoon of olive oil to a frying pan, then fry the mushrooms until slightly browned and cooked through.
- Mash the avocado and spread it over the sourdough toast.
- Combine the pesto with the remainder of the olive oil, then place the mushrooms on top of the avocado toast, followed by a good drizzle of your pesto sauce. Season and chow down.
READ MORE: How To Make A Vegan Bolognese… With A Twist
4/ Vegan strawberry smoothie bowl
Freezing berries (and other fruit, like bananas, mango, melon, pineapple) is a great way to always have these nutrient-packed powerhouses at hand.
- 6 large strawberries
- 65g oats
- 200ml oat milk
- 100g frozen raspberries
- 3 large ice cubes
- desiccated coconut (optional)
- almond flakes (optional)
- 1This one’s nice and simple. Blitz all the smoothie ingredients (save for the coconut, almonds and one strawberry) in a blender, then pour into a bowl. Top with whatever you fancy – I like desiccated coconut and almond flakes for added crunch.
READ MORE: Raw Vegan Dark Chocolate Tart Recipe
5/ Porridge with plum and pistachio
Adding a scoop of vegan protein powder to your oats, smoothies or smoothie bowls helps keep you feeling fuller for longer.
- 1⁄2 tsp coconut butter or oil
- 1 large plum, cut into thin wedges
- 50g whole rolled oats
- 200ml unsweetened almond milk
- 1⁄2 tsp ground cinnamon
- 1⁄2 scoop of vegan vanilla protein powder (or similar)
- 15g pistachios, shelled
- 1 tsp maple syrup
- Preheat the oven to 180°C, then line a baking tray with foil and lightly grease with coconut butter or oil.
- Arrange the plum wedges on the baking tray and roast in the oven for 15 mins or until softened, turning halfway through.
- Meanwhile, put the oats in a small saucepan over a low heat, add the almond milk and cinnamon, then gently simmer for a few mins, stirring often. Stir in the protein powder and continue to cook for another few mins, adding an extra splash of milk if needed.
- Roughly chop the nuts or put them in a sandwich bag and give them a bash with a rolling pin. Serve the porridge in a bowl, top with the roasted plum pieces and nuts, then drizzle with maple syrup.
READ MORE: 4 Healthy Vegan Dinner Recipes Worth Making