Breakfast Recipes Archives | Plant Based Health Professionals UK https://plantbasedhealthprofessionals.com/category/recipes/breakfast-recipes Promoting and educating people about plant-based nutrition Tue, 30 Jul 2024 15:13:15 +0000 en-GB hourly 1 https://plantbasedhealthprofessionals.com/wp-content/uploads/pbhp-150x150.png Breakfast Recipes Archives | Plant Based Health Professionals UK https://plantbasedhealthprofessionals.com/category/recipes/breakfast-recipes 32 32 Full Vegan English Breakfast https://plantbasedhealthprofessionals.com/full-vegan-english-breakfast Wed, 17 Jul 2024 15:20:32 +0000 https://plantbasedhealthprofessionals.com/?p=45779 The post Full Vegan English Breakfast appeared first on Plant Based Health Professionals UK.

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Full Vegan English Breakfast

by Daisy Lund and Clare Day – In A Nutshell Podcast

Socials:
Link on PBHP website
Instagram: inanutshellpodcastuk
Watch Clare and Daisy on Chef AJ

Serves

2

Good for:

Breakfast

Scrambled Tofu Recipe

Ingredients:

  • 300g pack firm tofu (storage water drained and pat dried)
  • ¼ teaspoon turmeric
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon paprika
  • ½ teaspoon chilli flakes
  • ½ teaspoon black salt (kala namak) and pepper
  • 1 tablespoon tahini
  • 2 tablespoons nutritional yeast
  • 120ml oat milk

Instructions:

Step 1

Crumble the tofu and place in a pan with a bit of water over a medium heat.

Step 2

Whisk all the remaining ingredients together in a jug.

Step 3

Pour the liquid into the tofu pan and simmer on a medium heat for a few minutes until the tofu is hot and soft and most of the liquid has evaporated (you want it moist not soggy).

Step 4

Check the flavouring and add more kala namuk, pepper or nutritional yeast as desired.

Tempeh ‘Bacon’

Ingredients:

  • 200g block of tempeh

For the glaze:

  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp smoked paprika
  • 1tsp garlic powder

Instructions:

Step 1

Slice tempeh in thin strips

Step 2

Place the slices in a single layer in an air fryer. ‘Fry’ for 5 minutes at 180C. Check for crispiness and fry again for another few minutes if needed.

Step 3

Remove the slices from the air fryer and coat with the glaze. Serve immediately.

Home made beans

Ingredients:

  • 400g tin haricot beans, rinsed and drained
  • 2 tbps tomato puree
  • 80ml tomato ketchp
  • 2 tbsp brown sugar
  • 4 cloves of garlic, crushed
  • 400ml vegetable stock

Instructions:

Step 1

Place the tomato paste, ketchup, sugar, garlic and veg stock into a small pan. Bring to a gentle boil, stirring occasionally. Once boiling, reduce the heat and simmer for 5 minutes until the sauce starts to thicken.

Step 2

Add the beans to the pan and continue to simmer for 10 minutes until the beans are soft and the sauce thick.

Serve with toasted sourdough bread and avocado, and a selection of grilled vegetables if you wish.

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The post Full Vegan English Breakfast appeared first on Plant Based Health Professionals UK.

]]> Green smoothie bowl https://plantbasedhealthprofessionals.com/green-smoothie-bowl Wed, 17 Jul 2024 15:08:59 +0000 https://plantbasedhealthprofessionals.com/?p=45778 The post Green smoothie bowl appeared first on Plant Based Health Professionals UK.

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Green smoothie bowl

Serves

1

Good for:

Breakfast

Ingredients

For the smoothie

  • 1 medium banana sliced and frozen
  • 80 grams frozen spinach
  • 1 tbsp ground flaxseed or chia seeds
  • 1/4 ripe avocado optional
  • 1 tsp lemon juice optional
  • 130 ml dairy free milk of choice

To top

  • 1 tbsp pumpkin seeds
  • 2 tbsp fresh raspberries and blueberries
  • 1 tbsp chopped walnuts

Step by Step Instructions

Step 1

Place the frozen banana, frozen spinach, avocado (if using), ground flaxseed or chia seeds and the dairy-free milk into a food processor. Blend until smooth and bright green.

Step 2

Transfer to a bowl and decorate with fresh fruit, nuts and seeds as above. Or whatever toppings you prefer/have in the fridge.

Step 3

Eat immediately

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Full Vegan English Breakfastby Daisy Lund and Clare Day – In A Nutshell Podcast Socials:Link on PBHP websiteInstagram: inanutshellpodcastukWatch Clare and Daisy on Chef AJServes 2Good for: BreakfastScrambled Tofu RecipeIngredients: 300g pack firm tofu (storage water...

Green smoothie bowl

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Green smoothie bowlServes 1Good for: BreakfastIngredientsFor the smoothie 1 medium banana sliced and frozen 80 grams frozen spinach 1 tbsp ground flaxseed or chia seeds 1/4 ripe avocado optional 1 tsp lemon juice optional 130 ml dairy free milk of choice To top...

Gluten free vegan pancakes

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Gluten free vegan pancakesEquipment needed: Good quality non-stick crepe pan or flat frying panServes 6Good for: BreakfastIngredients 40 grams gluten free flour mix of choice 60 grams chickpea/gram flour 25 grams cornflour or tapioca flour pinch salt 1 tbsp brown...

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The post Green smoothie bowl appeared first on Plant Based Health Professionals UK.

]]> Gluten free vegan pancakes https://plantbasedhealthprofessionals.com/gluten-free-vegan-pancakes Tue, 14 May 2024 15:46:00 +0000 https://plantbasedhealthprofessionals.com/?p=44430 The post Gluten free vegan pancakes appeared first on Plant Based Health Professionals UK.

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Gluten free vegan pancakes

Equipment needed: Good quality non-stick crepe pan or flat frying pan

Serves

6

Good for:

Breakfast

Ingredients

  • 40 grams gluten free flour mix of choice
  • 60 grams chickpea/gram flour
  • 25 grams cornflour or tapioca flour
  • pinch salt
  • 1 tbsp brown sugar or maple syrup optional
  • 250 ml soya milk or dairy-free milk of choice
  • Toppings of choice eg: blueberries, strawberries, raspberries, banana, maple syrup, peanut or almond butter

Step by Step Instructions

Step 1

Place the flours, sugar if using and salt into a medium sized bowl and mix well. Add the soya milk and whisk with a balloon whisk until you get a batter with no lumps (you might want to use a blender if your flour is a bit lumpy)

Step 2

Leave to rest for 15 minutes.

Step 3

Pre-heat the pan for 3 minutes on a medium heat.

Step 4

Pour half a ladle-full of mix into the middle of the pan. Spread it out gently with the back of the ladle.

Step 5

Cook for 2-3 minutes. Bubbles will form on the top.

Step 6

When the bubbles have finished appearing, gently loosen the edges of the pancake with a fish slice and flip over.

Step 7

Cook for another minute until that side is lightly browned.

Step 8

Transfer to a warm plate and repeat until all the mix is used up

Step 9

Serve with your toppings of choice.

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The post Gluten free vegan pancakes appeared first on Plant Based Health Professionals UK.

]]> SOS Free Granola https://plantbasedhealthprofessionals.com/sos-free-granola Thu, 11 Jan 2024 13:39:35 +0000 https://plantbasedhealthprofessionals.com/?p=38826 The post SOS Free Granola appeared first on Plant Based Health Professionals UK.

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SOS Free Granola

By Rita C

Perfect as a starter of the day!

Serves

6

Good for:

Breakfast

Time:

15 mins prep
60 mins cook

Ingredients

  • 1 cup of barley flakes
  • 1 cup of rye flakes
  • 1 cup of quinoa flakes
  • 1 Tbsp flaxseeds
  • 3 ripe bananas
  • 1 tbsp of blackstrap molasses
  • 1 tsp of ginger
  • 1 tsp of cinnamon
  • 1 tsp of nutmeg

Step by Step Instructions

Step 1

Pre-heat the oven to 180 Degrees

Step 2

Smash the bananas with cinnamon, ginger and nutmeg

Step 3

Add the grounded flaxseeds and molasses

Step 4

Mix all of the dry and wet ingredients and make sure all the dry ingredients are coated

Step 5

Put in the baking tray and spread out and put in the oven for 60 minutes

Step 6

Half way of the cooking time remove the tray and give it a stir and put them back in the oven until Golden ready

Notes

You can add Textured Vegetable Protein to be a high-protein granola.

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The post SOS Free Granola appeared first on Plant Based Health Professionals UK.

]]> Mushroom porridge https://plantbasedhealthprofessionals.com/mushroom-porridge Mon, 06 Feb 2023 10:57:42 +0000 https://plantbasedhealthprofessionals.com/?p=39254 The post Mushroom porridge appeared first on Plant Based Health Professionals UK.

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Mushroom Porridge

by Chrissie Cooke

Serves

2

Good for:

Breakfast,
Lunch

Ingredients

  • 300g chestnut mushrooms, chopped, including stalks
  • 60g porridge oats
  • 100mls plant milk
  • 300mls boiling water
  • Vegetable stock cube
  • Three or four sun-dried tomatoes
  • Fry light/local oil spray

Step by Step Instructions

Step 1

Make the stock by crumbling stock cube into boiling water.

Step 2

Finely chop (I use a pair of scissors), the sun-dried tomatoes into the stock and leave to soak.

Step 3

Spray a saucepan with fry light and heat, adding the chopped mushrooms, and cook on a medium heat, until the mushrooms have cooked through, and the liquid has evaporated. Keep an eye on them to make sure they don’t burn, but they should take about 5 to 10 minutes to cook and dry.

Step 4

Pour in the vegetable stock and sun-dried tomatoes and quickly bring to a simmer.

Step 5

Add the porridge oats and plant milk, stir continuously as it thickens.

Step 6

Continue to cook until the porridge is the consistency you like. You may wish to add a little bit more milk.

Step 7

Served topped with chilli flakes and a sprinkling of salt and pepper

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Never miss a new recipe!

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The post Mushroom porridge appeared first on Plant Based Health Professionals UK.

]]> Pancakes https://plantbasedhealthprofessionals.com/pancakes Mon, 07 Oct 2019 15:56:26 +0000 https://plantbasedhealthprofessionals.com/?p=1775 The post Pancakes appeared first on Plant Based Health Professionals UK.

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Pancakes

Portions

2

Good for:

Breakfast

Time:

Less than
30 mins

Ingredients

  • 2 ripe bananas
  • 1 cup oats
  • 1 cup plant milk (for example almond or oat milk)
  • 1 tbsp chia seeds – optional but helps binding and adds further goodness

Step by Step Instructions

Step 1

In a bowl, smash the bananas with a fork, then add the oats, plant milk and chia seeds and whisk everything into a smooth batter.

Step 2

Heat a quality ceramic pan on the stove to medium low heat and add approximately 3 tbsp of batter for each pancake.

Step 3

Let the pancakes cook away on a low heat until they have firmed up.

Step 4

Using a thin spatula dipped in cold water, carefully flip each pancake over and finish cooking on the other side.

Step 5

Serve with fresh fruit and/or berries.

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Never miss a new recipe!

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The post Pancakes appeared first on Plant Based Health Professionals UK.

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