Vegan Breakfast Recipes

Mini Quiche muffins
1 zucchini
1 cup bell pepper
2 cups mushrooms
1/2 medium onion
1 cup kale
1 block extra firm tofu, drained
1/3 cup unsweetened plant milk
1/ tsp salt
2 tsp curry powder

Finely chop your veggies. Heat a pan over medium high heat and add in 2 tbsp of water. Saute the veggies in water until soft (about 5 minutes). Blend together your tofu, plant milk, salt and curry powder.
Add your veggies in a large bowl and pour the blended ingredients over top and mix together. Lightly spray a muffin tin with oil or use baking cups. Add your mixture into 12 equal parts between the cups.
Bake on 400 for 30 minutes or until you can insert a toothpick and it comes out clear . Let cool 30 minutes before removing from muffin tray. Store in an airtight container in fridge up to 5 days .

Mango chia pudding
4 tbsp chia seeds
1 cup unsweetened plant milk
2 tbsp maple syrup
1 cup diced mango (fresh or frozen)
Blend mango lightly in your blender. Mix together chia seeds, maple syrup and plant milk. Next mix in 1/2 cup of the blended mango. Place in a jar and top with extra mango. Let sit in fridge for 30 minutes to set or do this the night before and just grab and go.

Breakfast Cookie
1/2 mashed banana or 1/2 cup pumpkin puree/applesauce
1/2 tsp cinnamon
1/2 tsp vanilla extract
1/2 cup instant oats or oat flour
2 tbsp plant milk
1 tsp pb2 (for peanut butter flavor)
1/4 tsp baking powder
Mix together and put on parchment paper and form into a cookie shape. Add 1 tsp vegan chocolate chips and a pinch of salt. Bake in air fryer or oven on 350 for 10-15 minutes (check at 10 minutes).

Breakfast Burrito
1 whole grain tortilla
1/4 cup pre cooked potatoes
1 cup mixed veggies
1/4 block tofu, cubed
1/4 cup refried beans
1 tsp nutritional yeast
1/4 tsp chili powder, smoked paprika and garlic salt

Add potatoes, spices, tofu and veggies into a pan over medium heat and cook for 5 minutes. Try to cook off any excess water before taking out of the pan and let this mix cool for a bit before wrapping.
Add beans and veggie mix to the tortilla, roll up and brown lightly on a pan. Enjoy by itself or with some avocado or cashew sour cream.