Happy January – the fabulous month where veganuary is up and running. To draw my straw to the stack I thought I’d share three videos before this month ends. The videos will have many of Rob’s and my go to everyday meals. Today we start with 5 vegan breakfasts and next wednesday there will be 5 lunches and the wednesday after that 5 dinners. I can’t wait to roll this series out! I’ve been thinking about making these videos for a while and am so glad I finally got around to it.

The breakfast ideas in this post are quite simple but might seem different two new vegans,vegan curious or those new to cooking with plants. Either way we enjoy all of these as an addition to regular cooked rolled oats. I’ve included both sweet and savoury in the post and think there will be something there to suit everyone.

I really hope you all enjoy this video, that you find it useful and that you’ll come back the next two weeks to catch the next ones. Wishing you all a fantastic rest of the week! x

QUICK STEEL CUT OAT MEAL

Yields 2-3 servings.

INGREDIENTS:

1 cup steel cut oats, soaked over night in 2 cups water

1 cup water

0,25 cup oat milk or other plant milk

To top:

Cinnamon

Hemp seeds

Peanut butter

Pear slices

Berries

Pumpkin seeds

METHOD:

Drain and rinse your steel cut oats in a fine mesh strainer and place them in a small pot along with the water. Bring it to a boil and then simmer for about 10-15 minutes or until the water has been absorbed. Stir the pot once in a while.

When the water is absorbed add the oat milk and let it simmer until absorbed while stirring often, this takes about 3-5 minutes.

Serve up and top with your favourites or my suggestions.

BLUEBERRY SMOOTHIE + HUMMUS TOAST

Yields 2 servings.

INGREDIENTS:

For the smoothie:

2 bananas

0,5 cup frozen blueberries

4-5 cubes frozen chopped spinach

Handful of walnut halves

Oat milk, until you reach your preferred consistency

Toast:

Slices of bread, enough to serve two

Hummus, find my go to recipe here

Green baby leaves or lettuce

Pickled red onion, find my recipe here

METHOD:

Place all your smoothie ingredients in a powerful blender, blend until smooth and serve.

Toast your bread and assemble your open faced sandwich and enjoy.

ALL IN YOGURT BOWLS

Yields 1 serving.

INGREDIENTS:

Oat yogurt or other plant yogurt, to your heart’s content

A good handful of rolled oats or oat flakes

A sprinkling of raisins, pumkin seeds and walnut pieces

Half an apple, chopped into pieces

A tbsp or two of unsweetened apple sauce

A handful berries of your choice, I thaw mine from frozen in the winter time

METHOD:

Grab your favourite bowl and pour your yogurt in. Top with all of my suggestions, a few of them or simply with what you fancy. Breakfast ready in less than five minutes.

If you prefer mix larger quantities of  all the dried ingredients in my list,including raisins, and keep the muesli in an air tight jar for even quicker breakfast moments.

RAISIN + CARDAMOM OVER NIGHT OATS

Yields 2 servings.

INGREDIENTS:

1 cup rolled oats

2 tbsp milled flax seeds

0,5 tsp cardamom, cinnamon or 1 tsp of cacao

A small handful of raisins

1,25 cup oat milk or any other plant milk you like

To top:

Crunchy peanut butter

Berries

Sliced pear

METHOD:

Divide all the ingredients equally between two suitable jars or simply make the whole mixture in a larger container. Stir well and place in the fridge over night.

Take your oats out in the morning and give them a mix. If you made them in jars simply top them straight in the jar with my suggested toppings or any other toppings you like. If making it in a larger container serve in bowls and then top them.

TOFU SCRAMBLE DELUXE

Yields roughly 4 servings.

INGREDIENTS:

1 brown onion, chopped

2 garlic cloves, minced

200 g chestnut mushrooms, sliced

300 g marinated or plain firm tofu

2-3 large stems of kale, destemmed and roughly chopped

0,75 tsp ground turmeric

Salt and pepper to taste

2 tbsp nutritional yeast

Serve with:

Toast with hummus

Fermented carrots

Pickled red onion

METHOD:

Saute the onions in a little water or rapeseed oil in a large frying pan until softened. Then add your garlic and saute another minute before adding your sliced mushrooms. Continue to saute until tender, about 4-5 minutes,

Crumble your tofu into the pan and sprinkle with turmeric, salt and black pepper. Mix well and then add your kale and place a lid over the pan. Steam for about 5 minutes, giving it a mix here and there.

Serve with toast, fermented carrots and pickled red onion and enjoy!

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