4 FALL EPIC VEGAN BREAKFAST IDEAS

 

SAVORY SWEET POTATO WAFFLE

Savory Sweet Potato Waffle

Total time: 10 min

Yield: 1

Ingredients

  • 1/2 cup oatmeal flour
  • 1/2 cup almond milk
  • 1 tsp baking powder
  • 1 flax egg
  • 1/2 tsp salt
  • 1/4 cup shredded sweet potato

Cooking Directions

  1. Mix the dry ingredients: oatmeal flour, baking soda and salt.
  2. Add the almond milk and flax egg (1 T ground flax + 3 T water set off to the side for 10 min)
  3. Mix ingredients very well.
  4. Fold in the grated sweet potato
  5. Grease waffle iron thourghly (oatmeal flour tends to stick).
  6. Place in waffle maker and cook double the time than regular waffle. The oatmeal flour needs a little more time to get extra crispy!


VEGAN CASHEW SOUR CREAM

Vegan Cashew Sour Cream

Total time: 5 min

Yield: 1 small jar

Ingredients

  • 3/4 cup soaked cashews
  • 1/2 cup water
  • 1-2 T lemon juice
  • 1 tsp apple cider vinegar
  • 1/2 tsp salt

Cooking Directions

  1. Soak cashews overnight in water, if pressed for time quick soak for 2-4 hours in warm water
  2. Add all ingredients into a high speed blender and blend until desired consistency, you may need to adjust the water for the thickness you prefer
  3. Place the cashew sour cream in a jar and store if your refrigerator for up to a week


PUMPKIN SPICE HUMMUS

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Pumpkin Spice Hummus

Total time: 10 min

Yield: 1

Ingredients

  • 1 (15 ounce) can chickpeas
  • 3/4 cup pumpkin puree
  • 1/2 cup maple syrup
  • 3 T tahini
  • 2 tsp vanilla
  • 2 tsp pumpkin spice
  • 1/3 cup raisins

Cooking Directions

  1. Mix all ingredients except raisins in blender or food processor
  2. Once mixed well, add the raisins


SWEET POTATO BEAN BURRITO

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Sweet Potato Breakfast Burrito

Total time: 40 min

Yield: 4

Ingredients

  • 2 large sweet potatoes
  • 1 can black beans
  • 2 T avocado oil
  • 1/2 large onion
  • 1 red pepper
  • 4 Large burrito wraps
  • 1 tsp taco seasoning
  • 2 tsp salt
  • Greens of choice + cilantro

Cooking Directions

  1. Set oven to 400F
  2. Chop up sweet potatoes into small chunks, place in bowl and mix in 1 tsp salt and 1 T oil.
  3. Place into oven for about 15 minutes
  4. Drain and rinse well 1 can of black beans
  5. Add 1 T oil and 1 tsp taco seasoning to beans - then add finely shopped onion and red pepper to the beans. Mix everything together.
  6. Once the potatoes have been baking for 15 minutes add the bean mixture on top and bake everything for an additional 15-20 minutes.
  7. Place about 1 1/2 cup of the cooked sweet potato/bean mix to large burrito.
  8. Add 1/2 cup of greens of choice, cashew sour cream (recipe below) and cilantro! Roll up your burrito and enjoy!


SALTED CARMEL APPLE YOGURT BOWL

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Vegan Salted Caramel Apples with Yogurt

Total time: 20 min

Yield: 1

Ingredients

  • 2 cups plain soy, coconut or almond yogurt
  • 2 large apples
  • 1 T sugar
  • 1 T vegan butter
  • 1 cup dates
  • 2 T almond or peanut butter
  • 1/2 cup almond milk
  • 1/2 tsp cinnamon

Cooking Directions

  1. Heat up a skillet with 1 T vegan butter
  2. Cut up two apples in thin slices
  3. Once butter has melted, add in the apple slices, let them cook for 3 minutes and flip on other side
  4. Once apples are a little soft, add in 1 T sugar and 1/2 tsp cinnamon
  5. Mix well and let caramelize for another 3-5 minutes
  6. Then make your salted caramel - place 1 cup of dates into food processor along with 2 T nut butter and almond milk
  7. Combine until creamy consistency. If still chunky, add more almond milk
  8. Fill a bowl with two cups of yogurt of choice, top with apples and caramel!

Food I LoveUla Bozek