Home Breakfast
Category:

Breakfast

BreakfastHigh protein #1 - Day 1Recipes

5 Minute Mango Coconut Oatmeal

by kimchicooking
written by kimchicooking

In this recipe, I’ll show you how to make this super easy mango coconut oatmeal. I love eating oatmeal in the morning because it’s so versatile. You can make many different flavor combinations. This coconut mango is one of my favorites.

How to make oatmeal.

Oatmeal is very easy to make. You can make the oatmeal on the stove or in the microwave. For detailed instructions check my apple cinnamon oatmeal recipe over here.

How to make the Coconut Mango Oatmeal?

When the oatmeal is ready the only thing left is to add the coconut milk and the mango. You can add the coconut milk when the oatmeal is still in the pan or after you have put the oatmeal in a bowl. Add as much coconut milk as you like. I love coconut milk so I added a nice layer.

For the mango, you can use fresh mango or frozen mango. If you use frozen mango make sure that you thaw it before you put it in the bowl. Or cook it with oatmeal.

Last you can add some maple or agave syrup tho make the oatmeal a little sweeter. But depending on the sweetness of the mango this may not be neseccary.

Mix the ingredients and enjoy!

Mango Coconut Oatmeal

In this recipe, I’ll show you how to make this super easy mango coconut oatmeal. I love eating oatmeal in the morning because it’s so versatile. You can make many… Breakfast 5 Minute Mango Coconut Oatmeal European Print This
Serves: 1 bowl
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 40g oatmeal
  • 150ml oat milk or other plant-based milk
  • Coconut milk to taste
  • Mango (as much as you like)
  • Agave or maple syrup to taste

Instructions

  1. Combine the oatmeal and plant-based milk in a pan and cook for a couple of minutes until the oatmeal is a little sticky all the oats are soft. Or mix the oatmeal and plant-based milk in a bowl and microwave for 1,5 minute.
  2. Add as much coconut milk and mango as you like.
  3. Drizzle some maple or agave syrup on top.

Enjoy!

0 comment
0 FacebookTwitterPinterestEmail
DinnerBreakfastLunchRecipes

Vegan Potato Tortilla

by kimchicooking
written by kimchicooking

In this recipe, I’ll show you how to make this healthy vegan potato tortilla. This recipe is inspired by the classic Spanish tortilla. But instead of the eggs, we’ll use chickpea flour. I also decided to add vegetables to make the tortilla more balanced. But you can always leave those our depending on your preferences.

How to make a vegan potato tortilla?

First, we’re going to prepare the ingredients. Peel and dice the potatoes, wash and cut the sweet long peppers (or other vegetables). And dice the garlic and onion.

Next put the potatoes in a pan with water and boil them for 15-20 minutes. Or until they are soft. In the meantime, you can bake the onion, garlic, and sweet long peppers in a little olive oil.

When the potatoes are boiling and the sweet long peppers are baking you can also make the “egg” mixture. But you can also do this when the potatoes and sweet long peppers are ready.

To make the egg mixture simply mix the chickpea flour with water. You can add any spices you like. I added salt and black pepper. If you want a flavor that is more similar to egg you can also add black salt. Mix until all the lumps are gone.

When the potatoes are ready, you can drain the water and put the potatoes in the pan with the sweet long peppers. You can bake the potatoes with the sweet long peppers if you like the potatoes to be crispy. But this is not mandatory.

Next, pour the chickpea “egg” mixture over the potatoes and sweet long peppers. Make sure the mixture is evenly divided and all the potatoes and sweet long peppers are covered.

Put a lid on the pan and bake the potato tortilla for another 15 minutes on low heat.

The tortilla is ready when all the edges are dry and don’t stick to the pan anymore. To remove the tortilla from the pan I use a large plate. I put the plate on top of the pan and flip the pan so the plate is on the bottom and the tortilla lands on the plate.

Garnish with parsley and enjoy! You can also eat the vegan potato tortilla with vegan mayonnaise.

Vegan Potato tortilla

In this recipe, I’ll show you how to make this healthy vegan potato tortilla. This recipe is inspired by the classic Spanish tortilla. But instead of the eggs, we’ll use… Dinner Vegan Potato Tortilla European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 600g Potatoes
  • 2 Sweet long peppers (200g)
  • 1/2 onion
  • 1 garlic clove
  • 100g Chickpea flour
  • 250ml Water
  • Black Pepper & Salt to taste
  • Olive oil for baking

 

 

Instructions

  1. Peel and dice the potatoes
  2. Cook the potatoes for 15-20 minutes or until they are soft
  3. In the meantime, dice the onion and garlic and slice the sweet long peppers
  4. Bake the onion, garlic, and sweet long peppers 
  5. Add the diced potatoes when they are soft and put them in the pan with the sweet long peppers. (You can bake the potatoes a little longer if you want them to become crispy. But this is not mandatory).
  6. Mix the chickpea flour with water, salt, and pepper to taste and pour it over the potatoes and sweet long peppers. Make sure the mixture is divided evenly.
  7. Put a lid on the pan and bake on low heat for another 15 minutes. The tortilla is ready when the edges don't stick to the pan anymore.
  8. To remove the tortilla from the pan I use a large plate. I put the plate on top of the pan and flip the pan so the plate is on the bottom and the tortilla lands on the plate.
  9. Garnish the tortilla with parsley and enjoy!

0 comment
0 FacebookTwitterPinterestEmail
BreakfastDessertsRecipes

Vegan Mini Pancakes (Poffertjes)

by kimchicooking
written by kimchicooking

In this recipe, I’ll show you how to make these delicious vegan mini pancakes. These mini pancakes are a traditional dutch dish also called poffertjes. They are a lot of fun to make and taste really good with some powdered sugar, fruit, or vegan butter.

How to make Vegan Pancake Batter?

For the batter, you’ll only need 3 ingredients. Flour, Plant-based milk, and a flax egg.

Start by preparing the flax egg as the flax egg needs a few minutes to thicken. To make the flax egg mix 1 tbsp of ground flax seeds with 3 tbsp of warm water and let it soak for a few minutes. I always grind my own flax seeds as they do not sell ground flax seeds in my local supermarket.

When the flax egg has thickened you can mix the flour, flax egg, and milk in a large bowl until combined well. And the batter is ready for baking!

How to bake Vegan Mini Pancakes?

To get the perfect mini pancake or poffertjes shape traditionally a poffertjes pan is used. But unless you are dutch and have a lot of cabin space I assume you don’t have one. So instead you can use a cake pop maker like me or just a regular pan.

When you are using a regular pan just make sure to add just a little of the batter for each pancake. They won’t be as fluffy as with the cake pop maker or the poffertjes pan but they will still taste delicious.

Grease the pan with a little vegan butter and pour the batter in the holes or in small amounts in your regular pan.

Bake the mini pancakes for a couple of minutes and flip them to the other side when the top is dry. Bake a couple of minutes longer until the inside is cooked and remove the mini pancakes from the pan.

The finished mini pancakes should look like this.

Toppings for the Vegan Mini Pancakes.

Traditionally the mini pancakes or poffertjes are served with butter and powdered sugar. But you can add any topping you like. I added powdered sugar, raspberries, and agave syrup.

Vegan Mini Pancakes (Poffertjes)

In this recipe, I’ll show you how to make these delicious vegan mini pancakes. These mini pancakes are a traditional dutch dish also called poffertjes. They are a lot of… Breakfast Vegan Mini Pancakes (Poffertjes) European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Pancake Batter:

  • 1 flax egg (1 tbsp ground flax seeds + 3 tbsp warm water)
  • 200g All-purpose flour
  • 350ml Plant-based milk
  • Vegan butter for baking

Topping options:

  • Powdered sugar
  • Fruit
  • Agave or maple syrup
  • Vegan Butter

Instructions

  1. Make the flax egg by mixing 1 tbsp of ground flax seeds with 3 tbsp of warm water 
  2. Wait for the flax egg to thicken and mix the flax egg with flour and plant-based milk.
  3. Grease a pan with plant-based butter and add small amounts of the batter.
  4. Bake the mini pancakes for a couple of minutes and flip them to the other side when the top is dry.
  5. Bake a couple of minutes longer until the inside is cooked and remove the mini pancakes from the pan.
  6. Add any toppings you like and enjoy!

0 comment
1 FacebookTwitterPinterestEmail
DessertsBreakfastRecipes

Vegan Granola Cups

by kimchicooking
written by kimchicooking

In this recipe, I’ll show you how to make these delicious healthy vegan granola cups. Perfect for an easy make-ahead or to-go breakfast!

How to Make Vegan Granola Cups?

The vegan granola cups are really easy to make. Just mix all ingredients for the cups in a large bowl. The result is delicious granola.

  • Rolled Oats
  • Crushed Almonds
  • Agave Syrup
  • Almond Butter
  • The finished granola

Next, divide the granola into a cupcake tray. Don’t forget to grease the tray If you don’t have a silicone one. You can make the cup shape with a spoon or with a small glass. Make sure you press the granola a little so the shape won’t fall apart.

Bake the cups at 190°C for 15-20 minutes. The finished cups should have a brown color as shown below. Let the cups cool completely before removing them from the tray and you’ll have a perfect crunchy cup

Vegan Granola Cup Toppings.

You can put anything you like in the granola cups. I added soy yogurt, drizzled some vegan chocolate on top, and added raspberries. But you can also add a flavored vegan yogurt and any fruit you like. Strawberries, berries, bananas, and mango would be my favorites.

The finished cups!!

If you want to store the cups and eat them later I recommend putting the chocolate at the bottom of the cup and freezing the cups. When you want to eat the cups you can take them out of the freezer, let them thaw for a few minutes, and fill them with yogurt and fruit.

Vegan Granola Cups

In this recipe, I’ll show you how to make these delicious healthy vegan granola cups. Perfect for an easy make-ahead or to-go breakfast! How to Make Vegan Granola Cups? The… Desserts Vegan Granola Cups European Print This
Serves: 12 cups Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

150g Oats
100g crushed Almonds
100g Almond butter
100g Agave syrup
50g Vegan Chocolade
400g Vegan Yoghurt
Fruit for topping

Instructions

  1. Mix the oats, crushed almonds, agave syrup, and almond butter in a large bowl to make the granola. 
  2. Divide the granola equally in a cupcake tray.
  3. Press the granola in the tray and make a cup shape with a spoon or small glass.
  4. Bake the cups at 190°C for 15-20 minutes. The finished cups should have a brown color.
  5. Let the cups cool completely before removing them from the tray.
  6. Fill the granola cups with yogurt
  7. Drizzle melted chocolate on top
  8. Add your favorite fruit.

Enjoy!

Notes

If you want to store the cups and eat them later I recommend putting the chocolate at the bottom of the cup and freezing the cups. When you want to eat the cups you can take them out of the freezer, let them thaw for a few minutes, and fill them with yogurt and fruit.

0 comment
0 FacebookTwitterPinterestEmail
BreakfastLunchRecipes

Vegan Tofu Scramble Burrito

by kimchicooking
written by kimchicooking

In this recipe, I’ll show you how to make this delicious vegan tofu scramble burrito. Start the day right with this breakfast burrito. It’s super creamy, full of protein, and will definitely keep you satiated the entire morning.

Tomato Salsa

First, we’re going to make a simple tomato salsa. Dice the tomatoes and the red onion. Mix in a bowl and add the juice of 1/2 lime. Finish the salsa with salt and pepper to taste. You can also add some fresh herbs such as cilantro if you like.

Guacamole

I also made guacamole to make the burrito extra creamy. Mash the avocado and add one large or two smaller diced garlic cloves. You can always add more or less garlic depending on your preferences. Mix everything together and add salt and pepper to taste.

Scrambled Tofu

The star of this dish is the tofu scramble. Tofu scramble is really easy to make and such a fun dish to replace scrambled eggs. Find the detailed instructions in my tofu scramble recipe.

How to make the vegan tofu scramble burrito?

After we have prepared all the ingredients we can assemble the burrito. Place one large tortilla wrap on a cutting board. And place 1/3rd of all the tomato salsa, guacamole, tofu scramble, and beans on the wrap. And add vegan cream cheese to taste. Also, make sure you place the ingredients a bit towards the edge as shown in the picture below.

After you’ve rolled the burrito you can toast the burrito in a pan. This will give the burrito a nice crunch and make sure the burrito doesn’t fall apart. Watch the video at the top of the page to see how I rolled the burrito.

Slice the burrito in half and enjoy :).

Vegan Tofu Scramble Burrito

In this recipe, I’ll show you how to make this delicious vegan tofu scramble burrito. Start the day right with this breakfast burrito. It’s super creamy, full of protein, and… Breakfast Vegan Tofu Scramble Burrito European Print This
Serves: 3 Burrito's
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

2 tomatoes
1/2 red onion
Juice of 1/2 lime
1 avocado
1 large garlic clove or 2 smaller garlic cloves
400g Firm or medium-firm tofu400g Firm or medium-firm tofu
1 tbsp Turmeric
20g Nutritional yeast
80ml Plant-based milk
100g Black Beans
Vegan Sour Cream
Salt and pepper to taste
3 Large tortilla wraps

Instructions

Tomato Salsa

  1. Dice the tomatoes and the red onion.
  2. Mix in a bowl and add the juice of 1/2 lime.
  3. Finish the salsa with salt and pepper to taste. You can also add some fresh herbs such as cilantro if you like.

Guacamole

  1. Mash the avocado 
  2. Add one large or two smaller diced garlic cloves. You can always add more or less garlic depending on your preferences.
  3. Mix everything together and add salt and pepper to taste.

Tofu Scramble

  1. Crumble the tofu to create the right texture for the tofu scramble. You can simply crumble the tofu with your hands. 
  2. Bake the crumbled tofu for a few minutes in a little olive oil or vegan butter.
  3. Add turmeric, nutritional yeast, plant-based milk, and salt and pepper to taste.
  4. Cook a few minutes extra until the tofu is cooked well and your tofu scramble is ready! 

Assembling the Tofu Scramble Burrito

  1. Place one large tortilla wrap on a cutting board.
  2. Place 1/3rd of all the tomato salsa, guacamole, tofu scramble, and beans on the wrap.
  3. Add vegan cream cheese to taste.
  4. Roll the wrap (watch the video to see how I rolled the burrito).
  5. Roast the burrito for a couple of minutes on medium heat in a pan.
  6. Slice the burrito in half and enjoy!

 

0 comment
0 FacebookTwitterPinterestEmail
BreakfastRecipes

Vegan Carrot Cake Pancakes

by kimchicooking
written by kimchicooking

If you’ve ever wanted cake for breakfast you definitely have to try these vegan carrot cake pancakes. They are really easy to make and you can make them as luxurious as you want with extra cream cheese and maple syrup on top. Or really healthy with some vegan yogurt on top.

How to Make a Vegan Carrot Cake Pancake Batter?

Start by peeling and cleaning the carrot. Next, to get a nice structure for the pancakes it is important to grate the carrots.

  • Peel the carrot
  • Cut the carrot
  • Grate the carrot

This is the grater I use.

After you’ve grated the carrot you can add the oat flour, ground cinnamon, plant-based milk, flax egg, and maple syrup.

  • Grated Carrot
  • Oat Flour
  • Ground Cinnamon
  • Plant-Based Milk
  • Flax Egg
  • Maple Syrup

The finished vegan carrot cake batter.

Baking the Vegan Carrot Cake Pancakes.

Divide the batter before you start baking if you want the pancakes to be the same size. Add some oil or vegan butter to the pan if needed. And scoop 1/4th of the batter in the pan. Spread the batter with a spoon or spatula. And make the edges as round as possible.

Bake until the pancakes are golden brown on both sides.

Vegan Carrot Cake Pancake Toppings.

To finish the pancakes you can add some extra maple syrup, walnuts, and vegan cream cheese.

For a healthier option, you can add some vegan yogurt.

Vegan Carrot Cake Pancakes

If you’ve ever wanted cake for breakfast you definitely have to try these vegan carrot cake pancakes. They are really easy to make and you can make them as luxurious… Breakfast Vegan Carrot Cake Pancakes European Print This
Serves: 4 pancakes Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

120g grated carrot
100g Oat Flour
1 tsp ground cinnamon
60ml Plant-Based Milk
1 Flax Egg (1tbsp ground flax seeds + 4 tbsp warm water)
2 tbsp maple syrup
Oil for baking

Instructions

  1. First, prepare the flax egg by mixing 1tbsp of ground flax seeds with 4 tbsp of warm water and let it soak while you grate the carrots.
  2. Next, grate the carrots and put them in a bowl.
  3. When the flax egg has thickened you can add the oat flour, ground cinnamon, plant-based milk and flax egg.
  4. Mix until combined well.
  5. Put a little oil in a pan if needed and divide the batter into equal parts if you want pancakes that are the same size.
  6. Put the batter in the pan and spread it with a spoon or spatula into a pancake.
  7. Bake the pancakes on both sides until golden brown.
  8. Put some vegan cream cheese, walnuts, or maple syrup on top for a cake for breakfast experience. Or add some vegan yoghurt for a healthier option.

0 comment
0 FacebookTwitterPinterestEmail
SnacksBreakfastRecipes

Healthy Vegan High Protein Banana Oatmeal Cookies

by kimchicooking
written by kimchicooking

These healthy high protein vegan cookies are perfect for a grab-and-go breakfast or high-protein snack. They are really easy to make and perfect if you’re craving some chocolate cookies but don’t want to give up on the health benefits at the same time.

How to Make Healthy Vegan high-protein cookies?

I’ve chosen Bananas and oats for the base of the cookies. The bananas are a natural sweetener and also help to bind the ingredients. And the oatmeal adds some extra crunch. I use a vegan protein with white chocolate and coconut flavor. But you can use any flavour you like.

Start by mashing the bananas in a bowl and add the protein powder and oats. You can also add some baking powder if you have it at home but it’s not mandatory. Mix everything until well combined.

  • Mashed banana
  • Protein Powder
  • Baking Powder
  • Oats
  • The finished cookie dough

Healthy vegan cookie toppings

You can get really creative with the toppings. Or keep it simple. I added some dark vegan chocolate and cranberries. But you can for example also add raisins or nuts

  • Add dark chocolate and cranberries
  • Finished dough with toppings

Next, divide the dough evenly. You can make 9 regular-sized cookies from the dough. But you can also make larger cookies or thicker cookies. Bake the cookies for 15-20 minutes at 200°C until they are brown and a little crispy.

The finished cookies!

Perfect with some coffee in the morning :).

Healthy Vegan High Protein Cookies

These healthy high protein vegan cookies are perfect for a grab-and-go breakfast or high-protein snack. They are really easy to make and perfect if you’re craving some chocolate cookies but don’t want… Snacks Healthy Vegan High Protein Banana Oatmeal Cookies European Print This
Serves: 9 cookies Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

2 Ripe bananas
35g Protein powder
1tsp Baking powder
80g Oats
40g Dark vegan chocolate
40g Cranberries

Instructions

  1. Mash the bananas in a bowl
  2. Mix in the protein powder and baking powder
  3. Add the oats little by little. If you have smaller bananas you may need less than 80g but if you have larger bananas you may need more than 80g. 
  4. Mix until it's well combined and you have a nice dough.
  5. Add the cranberries and dark vegan chocolate and mix.
  6. Divide the dough evenly and shape the cookies however you like. You can make them a little thicker or thinner.
  7. Bake the cookies for 15-20 minutes at 200°C

Enjoy!

0 comment
0 FacebookTwitterPinterestEmail
Breakfast

Blueberry Granola Bars

by kimchicooking
written by kimchicooking

These blueberry granola bars are perfect for a grab-and-go breakfast or quick snack. They are really easy to make and so delicious. For a frozen version check out my frozen blueberry yogurt bars.

How to make Blueberry Granola Bars?

Start by mixing the oats, pumpkin seeds, coconut flakes, dried cranberries, and blueberries in a baking tray. Don’t forget to add some parchment paper if the granola will stick to your tray.

Next melt and mix the coconut oil, nut butter, and agagve syrup on low heat in a pan. When it’s combined well you can add the mixture to the baking tray. Mix everything really well and make sure the granola mixture becomes a compact bar by pressing the granola in the tray with a spoon.

Bake the granola for approximately 30 minutes at 175°C until you get a brown crust. Let the granola cool and slice it any way you like.

Drizzle some melted chocolate on top and let the chocolate harden before eating. You can also let the bars firm up a little more in the refrigerator or enjoy them immediately.

Blueberry Granola Bars

These blueberry granola bars are perfect for a grab-and-go breakfast or quick snack. They are really easy to make and so delicious. For a frozen version check out my frozen… Breakfast Blueberry Granola Bars European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

250g Oats
50g Pumpkin Seeds
30g Coconut Flakes
50g Dried Cranberries
130g Blueberries
4 tbsp coconut oil
100g Almond or other nut butter
100g Agave Syrup
Melted Vegan Chocolate to drizzle on top

Instructions

  1. Line a baking tray with parchment paper 
  2. Mix the oats, pumpkin seeds, coconut flakes, dried cranberries, and blueberries in the baking tray. 
  3. Melt and mix the coconut oil, nut butter, and agagve syrup on low heat in a pan. When it's combined well you can add the mixture to the baking tray.
  4. Mix everything really well and make sure the granola mixture becomes a compact bar by pressing the granola in the tray with a spoon.
  5. Bake the granola for approximately 30 minutes at 175°C until you get a brown crust. Let the granola cool and slice it any way you like.
  6. Drizzle some melted chocolate on top and let the chocolate harden before eating. You can also let the bars firm up a little more in the refrigerator or enjoy them immediately.

Enjoy!

0 comment
0 FacebookTwitterPinterestEmail
Breakfast

Vegan French Toast 3 Ways!

by kimchicooking
written by kimchicooking

In this recipe, I’ll show you three different ways to make the perfect vegan french toast. All three methods definitely won’t make you miss the eggs and won’t make your toast soggy. So next time you feel like eating french toast you can use any of these methods to satisfy your cravings.

How to make vegan french toast with tofu?

The vegan french toast with tofu is delicious! The tofu gives the french toast a soft flavour which complements the other ingredients really well.

The french toast with tofu is not hard to make. Just mix the ingredients for the eggless mixture in a food processor.

  • 250g Tofu
  • 250ml Plant based milk
  • 1 tbsp Sugar
  • 1/2 tsp ground Cinnamon
  • 2 tsp Vanilla essence
  • After mixing

Next, dip both sides of the bread in the mixture and bake the bread in a little vegan butter. I like to use white bread for the french toast because white bread has a lighter flavour and brings out the spices more. But if you want to use brown bread will also be fine. If you bake the toast on both sides you’ll also end up with golden brown french toast.

  • Dip both sides
  • Bake golden brown

How to Make Vegan French Toast with Banana?

The banana vegan french toast is definitely for those with a sweet tooth. The banana gives the french toast an extra creamy sweet flavour. The banana french toast is probably the least close to the classic french toast. But if you like bananas you definitely have to give this version a try.

For the vegan french toast with banana just mix all the ingredients for the eggless mixture in a food processor. You can also puree the banana and mix the ingredients by hand.

  • 1 Banana
  • 1 tbsp Sugar
  • 1/2 tsp ground Cinnamon
  • 2 tsp Vanilla Essence
  • 250ml Plant based milk
  • After mixing

For the vegan french toast with banana I also prefer white bread. But you can use any bread you like. Just dip both sides of the bread and bake golden brown.

  • Dip both sides
  • Bake golden brown

How to Make Vegan French Toast with Flax Seeds?

The vegan french toast with flax seeds is also delicious! The flax seeds have a very natural flavour and go really well with the spices. For this recipe, you do need to grind the flax seeds. Or buy ground flax seeds.

For the flax seed french toast, you’ll also have to mix the ingredients for the eggless mixture. You can use a food processor or just mix them by hand.

  • 1 Tbsp Ground Flax Seeds
  • 1 tbsp Sugar
  • 1/2 tsp ground Cinnamon
  • 2 tsp Vanilla Essence
  • 250ml Plant Based Milk
  • After mixing

Dip both sides in the mixture and bake golden brown with a little plant-based butter.

Vegan French Toast Toppings?

You can add any toppings you like to the vegan french toast. I like to stack three toasts.

And sprinkle some cane sugar on top for some extra crunch. If you do not have a sweet tooth I would skip the sugar. I also always add some extra cinnamon on top. And for a luxurious french toast, I add some soy whip cream and my favourite fruits.

  • Cane Sugar
  • Extra Cinnamon
  • Soy Whip Cream

You can also add some maple syrup instead of the extra cane sugar. Or if you like the toast to be extra sweet you can add both.

Vegan french toast 3 ways!

In this recipe, I’ll show you three different ways to make the perfect vegan french toast. All three methods definitely won’t make you miss the eggs and won’t make your… Breakfast Vegan French Toast 3 Ways! European Print This
Serves: 12 Slices
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

180g Tofu or 1 Banana or 1 tbsp ground Flax Seeds
250ml Plant-Based Milk
1 tbsp Sugar
2 tsp Vanilla essence
1/2 tsp Ground Cinnamon
12 pieces of bread
Plant based butter for baking
Toppings such as fruit or plant-based whip cream

Instructions

  1. Mix the plant based milk, sugar, vanilla essence and ground cinnamon with either the tofu, banana or ground flax seeds in a food processor.
  2. Transfer the mixture to a larger bowl or plate and dip both sides of the bread in the mixture a
  3. Bake the bread in a little vegan butter.  Bake both sides until they have a golden brown colour
  4. If you want the bread to be extra crispy you can let it rest for a minute before adding the toppings.
  5. Add any toppings you like. Fruit and whip cream for example.

0 comment
0 FacebookTwitterPinterestEmail
Breakfast

Apple Cinnamon Oatmeal

by kimchicooking
written by kimchicooking

Is it me or does oatmeal just make you happy? I love this apple cinnamon oatmeal for breakfast. The apples become so delicious and sweet after cooking. And in combination with the cinnamon and raisins this becomes such a wonderful first meal of the day.

If you like oatmeal you may also like my Chocolate Peanut Butter Oatmeal and Cinnamon Ginger Oatmeal.

How to make Oatmeal?

Oatmeal is super easy to make. Just add the desired amount of oats and twice as much milk. I usually estimate the amount of milk I need. But if you’re not used to making oatmeal you can measure the milk to be sure you’re not using too much or too little.

You can cook the oats in a pan on the stove until the oats get soft and the texture becomes sticky. But you can also put the oats with the milk for approximately 1,5 minutes in the microwave.

  • Cinnamon Ginger Oatmeal
  • Cinnamon Ginger Oatmeal

Apple Cinnamon Toppings

Start by slicing the apples. The apples will cook faster if you slice them in smaller parts. You can also slice the apples into cubes if you like. Also don’t forget to remove the core of the apples.

When the apples are sliced you can cook them in a little bit of water. The apples will become soft and sweet after cooking. If you want the apples to be a little crispy cook them shorter. And if you want the apples to be soft cook them longer. I like the apples when they are soft so I cook them a little longer.

Add some cinnamon and ground ginger to the oatmeal and mix until the spices are divided. And put the cooked apples on top of the oatmeal.

Add the dried cranberries and raisins and the oatmeal is ready!! For an extra garnish I also added some shredded coconut. But you can skip this step if you want to save some time.

Apple Cinnamon Oatmeal

Is it me or does oatmeal just make you happy? I love this apple cinnamon oatmeal for breakfast. The apples become so delicious and sweet after cooking. And in combination… Breakfast Apple Cinnamon Oatmeal European Print This
Serves: One bowl Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

1 apple
A little water for cooking the apples
40g Oatmeal
150ml Plant Based Milk
1/4 tsp Ground Ginger (optional)
1/2 tsp Ground Cinnamon
Raisins
Dried Cranberries

Instructions

  1. Wash the apples. Slice them and remove the core
  2. Cook the sliced apples in a little water. Cook the apples until they become soft. This takes approximately 10 minutes
  3. Cook the oats in the plant based milk until it becomes soft and sticky. This takes approximately 5 minutes.
  4. Put the oatmeal in a bowl and add the ground cinnamon and ground ginger. Mix with a spoon until the spices are divided.
  5. Add the cooked apple and sprinkle some cinnamon on top.
  6. Add the raisins and dries cranberries. You can add as many as you like.

Enjoy!

0 comment
1 FacebookTwitterPinterestEmail
Newer Posts
Older Posts