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 nextwednesday 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



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



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



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



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