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50 Delicious Quick Vegan Breakfast Ideas

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Yes, as a vegan, you can have a full plate of breakfast classics such as omelets, pancakes and waffles without a hint of eggs or dairy.

The proof is in these simple and quick breakfast recipes, perfect for weekend brunches or hectic mornings.

1. Coconut yogurt with chia seeds

Coconut Yogurt Chia Seeds
Photo: Pinterest

Ingredients:

  • 1 cup of natural yogurt
  • 1 cup of coconut yogurt
  • ½ cup of coconut milk
  • 1 tbsp. tofu purée
  • 1 tbsp. strawberry extract
  • 3 tbsp. brown sugar

Preparation: 

  • Mix the ingredients in a blender during 30 to 40 seconds.
  • Let it cool for about an hour before serving.

2. Delicious banana cream

Banana Cream
Photo: Pinterest

Ingredients

  • 1 glass of almond milk
  • ½ cup soy tofu
  • 1 tbsp. coconut flour
  • 1 big banana
  • 2 tbsp. brown sugar

Preparation

  • Peel and cut the bananas into small pieces
  • Prepare this delicious smoothie by mixing the milk, tofu, coconut flour, banana and brown sugar in a blender for 30 to 40 seconds
  • Pour into large glasses and let cool in the refrigerator before serving.

3. Eggless Ginger Omelet

Eggless Vegan Omelet
Photo: taste.com.au

Ingredients

  • ½ cup tofu purée
  • 2 tbsp. olive oil
  • 1 tsp. grated ginger
  • 1/5 tsp. pepper
  • ¼ tsp. salt

Preparation

  • Tofu puree is a great replacement for eggs. 1/2 cup of soft tofu puree is the amount needed to replace about 2 eggs.
  • Beat the tofu purée with a fork. Add the ginger and pepper. Mix well and cook in oil in a frying pan over medium heat for about 4-5 minutes. Season with sea salt to taste and serve hot.

4. Apple and nut muesli

Apple Nuts Muesli
Photo: cbhs.com.au

Ingredients:

  • ½ cup chopped nuts
  • 2 big apples
  • 2 tbsp. flax seeds
  • 3 tbsp. brown sugar
  • 1 ¼ cup coconut water
  • 1 ¼ cup soy yogurt
  • 1 cup oatmeal flakes
  • 2 tbsp. mint leaves

Preparation:

  • Wash and peel the apples. Cut them into small pieces and place them in a large bowl.
  • Add soy yogurt, nuts, flax seeds, oatmeal, mint and coconut water and mix well.
  • Let it rest in the refrigerator overnight.
  • Add honey before serving.

5. Almond Shake

Almond Shake

Ingredients:

  • 1 cup almond milk
  • 1 cup soymilk
  • ½ cup tofu purée
  • 1 tsp. cinnamon
  • 1 cup strawberries
  • ½ cup chopped almonds
  • 1 tsp. almond extract

Preparation:

  • Mix the ingredients through in a blender for 30 seconds.
  • You can add a handful of ice if you wish.
  • Serve chilled and store in the refrigerator.

6. Soft nut bread

Soft Nut Bread

Ingredients:

  • 1 tbsp. honey
  • ½ cup chopped nuts
  • 2 cups almond flour
  • 1 tbsp. vanilla extract
  • 1 cup tofu purée
  • ½ tsp. salt
  • 1 tsp. yeast
  • 2 tbsp. coconut oil

Preparation:

  • Place the honey, tofu purée, nuts and vanilla extract in a food processor and mix well for 40 seconds.
  • Pour the mixture into a bowl and add the flour, yeast and salt. Mix well with a fork or even better a hand blender to obtain a smooth paste.
  • Pour the coconut oil on a baking sheet. Preheat the oven to 130 C. It takes about 40 minutes for the bread to start rising. At this stage, remove it from the oven and let it rest for at least two hours before eating.
  • With its sweet taste, this bread is ideal for breakfast.

7. Almond pancakes

vegan pancakes

Ingredients:

  • 1 cup oatmeal flakes
  • 1 cup grounded almonds
  • ½ cup tofu purée
  • 1 cup of almond milk
  • ½ cup water
  • Salt
  • Cinnamon to taste
  • 1 tbsp. oil

Preparation:

  • Using an electric mixer, make a soft dough with oats, almonds, tofu, almond milk, salt and water.
  • Add cinnamon if desired – 1/4 teaspoon should do the trick.
  • Cook over medium heat for 3 to 4 minutes on each side until pancakes are golden brown.
  • Depending on your taste, you can garnish them with strawberry coulis, fresh blueberries, sliced bananas, etc.

8. Tofu sautéed vegetables

Tofu

Ingredients:

  • ½ cup tofu purée
  • 1 small onion
  • 1 small carrot
  • 1 small tomato
  • 2 medium peppers
  • Salt 
  • 1 tbsp. olive oil

Preparation: 

Wash and dry the vegetables with an absorbing paper towel. Cut into thin slices or strips. Heat the olive oil over medium heat and cook the vegetables for about 10 minutes, stirring constantly. Add the salt and mix well. Once the vegetables are cooked, add the tofu. Mix well. Cook for another 2 to 3 minutes. Remove from heat and serve.

9. Hazelnut and fruits drink

Ingredients:

  • 1 small apple peeled and chopped
  • 1 small orange peeled and chopped
  • ½ cup water
  • 1 tbsp. chopped hazelnuts
  • 1 tbsp. chopped almonds
  • 2 tbsp. soft tofu
  • ½ cup ice

Preparation:

Mix the ingredients in a blender for 30 to 40 seconds. Drink cool.

10. Breakfast mousse

Blueberry Mousse

Ingredients:

  • ½ cup blueberries
  • ½ cup strawberries
  • ½ glass coconut milk
  • 1 tbsp. coconut cream
  • 1 tbsp. tofu purée
  • 1 tbsp. vanilla extract
  • Vanilla

Preparation:

Beat tofu, cream and coconut milk with a fork. It takes about 5 minutes to obtain a beautiful smooth mousse. Pour this mousse into a blender; add the blueberries and strawberries and blend for about 20 seconds. Add cinnamon and vanilla extract before serving. Keep in a cool place.

11. Vanilla shake

Ingredients:

  • 1 glass of almond milk
  • 1 tsp. vanilla extract
  • 1 tbsp. chopped pumpkin seeds
  • ½ cup tofu purée
  • 1 tbsp. almond cream
  • ¼ tsp. cinnamon

Preparation:

Mix the ingredients in a blender for 30 seconds. Serve cold.

12. Coconut milk and strawberries crepes

Ingredients:

  • 1 glass of coconut milk
  • ½ cup tofu purée
  • 1 glass of water
  • ½ tsp. salt
  • 1 cup buckwheat flour
  • ½ cup chopped nuts
  • ½ chopped strawberries
  • oil for cooking

Preparation:

Mix well the coconut oil, the tofu and the water in a big bowl, with the help of a hand blender. Add the flour and the salt and mix well to obtain a smooth paste. Then add the nuts. Heat the oil over medium heat. Make the crepes with 1/4 cup of paste. Cook in oil until they are golden on both sides. Top with strawberries.

13. Tofu and avocado

Ingredients:

  • 3 medium ripe avocados, chopped in half
  • 1 cup tofu purée
  • 3 tbsp. olive oil
  • 2 tsp. rosemary
  • salt and pepper 

Preparation:

Preheat the oven to 180. Cut the avocado in half and remove the skin. Place 1 tablespoon of tofu in each avocado half and sprinkle with rosemary, salt and pepper. Oil an ovenproof dish with olive oil and place the avocados in it. Use a small dish so that the avocados are squeezed into it. Bake in the oven for about 15 to 20 minutes.

14. Quinoa smoothie

Ingredients:

  • 1 cup cooked quinoa
  • 1 banana
  • ½ cup strawberries
  • 1 cup coconut Greek yogurt
  • 1 cup coconut milk
  • 1 tsp. vanilla
  • 1 tsp. sugar

Preparation:

Mix the ingredients in a blender for a few minutes to obtain a smooth consistency. Let cool in the fridge for a while.

15. Peanut butter oatmeal

Ingredients:

  • 1 cup of cooked oatmeal
  • 1 cup sugar free almond milk
  • 2 tbsp. organic peanut butter
  • 1 tsp. strawberry sauce
  • 1 tsp. cinnamon

Preparation:

Place the ingredients in a bowl and mix well to obtain a beautiful smooth texture. Add water if necessary. Pour the mixture into the tall glasses and leave in the refrigerator overnight.

16. Tofu sandwich

Ingredients:

  • ½ cup tofu purée
  • 1 cup tempeh, sliced
  • 1 tbsp. dried parsley
  • 8 slices of bread
  • salt to taste
  • Optional: 1 medium tomato

Preparation:

Cut the tempeh in fine slices. Spread 1 tablespoon of tofu purée on the bread and garnish with the tempeh slices. Sprinkle with dried parsley.

You can add an extra layer of tomato slices, if you wish.

17. Avocado purée with berries

Ingredients:

  • 1 cup avocado purée
  • 1 cup wild berries
  • ½ cup tofu purée
  • 1 tbsp. brown sugar

Preparation:

Mix the ingredients in a large bowl. Beat well with a fork. Let stand in the refrigerator overnight. This creamy blend is perfect with toasted cereal bread.

18. Chia seeds with coconut yogurt

Ingredients:

  • 1 cup coconut yogurt
  • 3 tbsp. chia seeds
  • 1 tbsp. ground almonds
  • 1 tbsp. brown sugar

Preparation:

Chia seeds are very popular because of their nutritional value. That’s why they are part of the “super foods”. Add this quality ingredient to your Greek coconut yogurt and you will have an excellent snack full of proteins and other valuable nutrients.

For this easy recipe, mix 3 tablespoons of chia seeds with 1 cup of Greek coconut yogurt, 1 teaspoon of ground almonds and 1 tablespoon of brown sugar. Use a fork or electric mixer to obtain a smooth mixture. Let stand in the refrigerator for 30 to 40 minutes before serving.

19. Seitan and spinach omelet

Ingredients:

  • ½ cup tofu purée
  • ½ cup cannellini beans
  • 1 cup fresh spinach
  • 5 thick slices of seitan
  • ¼ cup soymilk
  • 1 tbsp. olive oil
  • 1/8 tsp. ground red pepper
  • ¼ tsp. salt

Preparation:

Oil a baking dish with olive oil. Heat over medium-high heat. Meanwhile, whisk together the tofu purée, cannellini bean purée, the spinach and soymilk. Pour into the pan and stir for 3 to 4 minutes. Add the seitan slices, ground pepper and salt. Turn off the heat, but leave the stove on the burner to warm up the seitan.

20. Eggplant gratin

Ingredients:

  • 2 big eggplants
  • 1 cup of sliced tempeh
  • 1 medium onion
  • 2 tbsp. oil
  • ¼ tsp. pepper
  • 2 small tomatoes
  • 1 tsp. dried parsley
  • ½ cup soy milk
  • ½ cup soy cream
  • 3 tbsp. breadcrumbs

Preparation:

Oil a casserole dish. Preheat the oven to 180C. Peel the eggplants and cut them into thin slices lengthwise. Arrange the layers of eggplant in the dish. Peel and cut the onions and tomatoes into thin slices. Place them in a second layer in the dish. Spread the tempeh slices on top.

Combine the breadcrumbs with soymilk, pure tofu, soy cream, parsley and pepper in a large bowl. Whisk well to obtain a smooth mixture. Pour this mixture over the top of your gratin and cook for about 20 minutes.

Cut into 6 equal parts and serve.

21. Prune tofu

Ingredients:

  • 1 cup prune purée
  • ½ cup tofu purée
  • ¼ cup soymilk
  • Salt

Preparation:

Mix the prune purée with the tofu. Crush well with a fork and add a little salt to taste – about 1/4 teaspoon will be enough. Oil a pan with olive oil. Heat over medium-high heat. Pour the mixture into a pan and fry for 3 to 4 minutes, stirring constantly.

22. Crunchy almond delight

Ingredients:

  • 1 cup Greek coconut yogurt
  • ½ cup frozen blueberries
  • ¼ whole almonds
  • 1 tbsp. sugar

Preparation:

Mix the ingredients in a blender and mix well for 30 seconds. Pour the mixture into large glasses and leave in the freezer for about an hour.

23. French toast style eggplants

Ingredients:

  • 1 big eggplant
  • 1 cup canned pumpkin purée
  • 1 tsp. salt
  • 1 tbsp. coconut oil
  • 1 tsp. cinnamon

Preparation:

  • Peel the eggplant and cut it into slices and sprinkle with salt both sides. Let it rest for a few minutes. Meanwhile, mix the canned pumpkin and cinnamon in a large bowl.
  • Melt coconut oil in a pan over medium heat.
  • Put the eggplant slices in the mixture and impregnate the slices well.
  • Fry until it’s golden on each side.
  • Serve your eggplants French toast warm.

24. Tofu toast

Ingredients:

  • 4 cereal bread slices
  • ½ cup tofu purée
  • 1 cup young spinach leaves, chopped
  • ½ cup tofu in slices
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. dried parsley

Preparation:

  • In a bowl, mix the tofu with the parsley using a fork. Cut the tofu into small cubes and add them. Oil a baking dish with olive oil.
  • Heat over medium-high heat and cook the young spinach leaves for a few minutes, stirring constantly. Add the tofu mixture and fry for a couple of minutes.
  • Toast the bread. Spread the mixture on the bread. Eat hot and crunchy.

25. Mixed fruits shake, Greek style

Ingredients:

  • 3 cups coconut yogurt
  • ½ cup tofu purée
  • 1 cup fresh apple juice
  • 1 cup frozen and cut mango
  • 1 cup frozen and cut pineapple
  • 1 tbsp. sugar
  • 1 tbsp. orange extract

Preparation:

Mix the ingredients in a blender for 30 to 40 seconds. Serve cold.

26. Wild berries smoothie

Ingredients:

  • 1 cup almond milk
  • ½ cup water
  • ½ cup almond purée
  • ½ cup frozen berries
  • 1 banana
  • ½ cup ice
  • 1 tbsp. brown sugar
  • ½ tsp. cinnamon

Preparation:

Mix the ingredients in a blender for a few minutes. Let stand in the refrigerator for about an hour before serving.

27. Banana crepes

Ingredients:

  • 1 cup banana cut into slices
  • ½ cup rice flour
  • ½ cup soymilk
  • ½ cup almond milk
  • 3 tbsp. brown sugar
  • 1 tsp. vanilla
  • ½ cup tofu purée
  • ½ cup almond cream
  • cooking spray

Preparation:

  • Place the banana, rice flour, soymilk and almond milk in a bowl and mix with an electric mixer to obtain a smooth mixture. Cover and let stand for 15 minutes.
  • In another bowl, mix the almond cream with the sugar, vanilla extract and tofu puree. Mix well with a fork or even better with an electric mixer. The mixture must become bubbly. Put it aside.
  • Spray a pan with cooking spray. Use 1/4 cup of banana mixture per crepe. Cook your crepes for 2 to 3 minutes on each side. This recipe is for 8 crepes.
  • Spread 1 tablespoon of the almond mixture on each crepe before serving.

28. Spinach omelet

Ingredients:

  • 1 cup prune purée
  • 1 cup young spinach leaves, chopped
  • 1 tbsp. onion powder
  • 1 tsp. ground red pepper
  • 1 tsp. salt
  • 1 tbsp. shredded tofu
  • 1 tsp. flaxseed oil
  • Optional: soymilk

Preparation:

  • Mix the prunes purée with the young spinach leaves and the shredded tofu. Beat well with a fork. Season with onion powder, red pepper and sea salt.
  • If the mixture is too thick, add a little soymilk.
  • Heat the olive oil over medium heat. Add the egg mixture and fry for 2-3 minutes.

29. Mocha smoothie

Ingredients:

  • 1 cup ice
  • 1 tbsp. dark chocolate shredded (80% cocoa, vegan)
  • 1 tbsp. cocoa
  • ½ cup almond milk
  • 1 cup coconut milk
  • ½ cup coconut milk
  • 1 tsp. instant mocha coffee

Preparation:

Mix the ingredients well in a blender. Pour into large glasses and serve cool.

30. Sweet potatoes with Agar powder

Ingredients:

  • 4 medium sweet potatoes, peeled
  • 2 tbsp. agar powder
  • 2 medium onions
  • 1 tbsp. minced garlic
  • 2 tbsp. olive oil
  • ½ tsp. salt
  • ¼ tsp. ground pepper

Preparation:

  • First, dissolve 2 tablespoons of plain agar powder in 2 tablespoons of water. Beat the mixture well and place it in the refrigerator for 15 minutes.
  • Preheat the oven to 180 C. Spread olive oil on a medium baking sheet. Place the sweet potatoes on the plate. Bake for 40 minutes. Remove from the oven and let cool. Lower the oven temperature to 100 C.
  • Meanwhile, chop the onion. Remove the agar powder from the refrigerator. Whip again. This will give you a substitute for egg whites. Cut the potatoes into thick slices and place them in a bowl. Add the chopped onions, egg whites, garlic, sea salt and pepper. Mix well
  • Spread the mixture on a baking sheet and let it cook for another 15 to 20 minutes at 100C.

31. Burritos au seitan

Ingredients:

  • 1 cup cooked green beans
  • 500g chopped seitan
  • 1 cup tofu purée
  • ½ cup chopped onions
  • 1 tsp. ground red pepper
  • 1 tsp. powder chili pepper
  • 6 tortillas

Preparation:

  • Mix the seitan with the ground red pepper, chili pepper, and onion in a pan. Stir well for 15 minutes on low heat. Remove from the fire.
  • Mix the tofu with the green beans in a blender. Mix well for about 30 seconds. Add the tofu mixture to the seitan. Divide this mixture into 6 equal parts on the tortillas. Roll up and serve.

32. Almond parfait

Ingredients:

  • 2 tbsp. shredded dark chocolate (80% cocoa, vegan)
  • 2 cups almond milk
  • 2 tbsp. almond cream
  • ½ cup tofu purée
  • 1 tbsp. brown sugar
  • ½ cup roasted almonds

Preparation:

  • Over low heat, gently warm the almond milk.
  • Add the almond cream and mix well. Be careful not to bring it to boiling point. Remove from the heat and add the chocolate. Stir to melt the chocolate. Let it cool down a little.
  • Add the tofu purée, sugar and almonds.
  • Mix well for a few minutes before pouring into tall glasses.
  • Place in the freezer for one night before serving.

33. Cranberry Porridge

Ingredients:

  • 1 cup fresh cranberries
  • 2 cups oatmeal flakes
  • 1 tbsp. pumpkin seeds
  • 1 apple chopped in pieces
  • 1 cup Greek almond yogurt
  • ½ cup almond cream
  • ½ cup maple syrup

Preparation:

Preheat the oven to 180 C. Spread the pumpkin seeds on a baking tray and toast for about 5-6 minutes. They must be slightly brown.

Boil the cranberries over high heat. Cook until they pop. Add the oatmeal, almond cream, apple slices and stir well. Cook for another 7 minutes, or until the oats are cooked. Add the pumpkin seeds. Remove from heat, cover and let stand for 10 minutes. Serve cold with almond yogurt and maple syrup.

34. Soft tofu with turmeric

Ingredients:

  • 1 cup tofu purée
  • 1 tbsp. flaxseed oil
  • 1 tsp. curcuma
  • salt and pepper

Preparation:

Oil a stove with flaxseed oil. Heat over medium-high heat. Meanwhile, whisk together the tofu purée and the turmeric. Add a little salt and pepper to taste and fry for a few minutes, stirring constantly.

35. Quick almond snack

Ingredients:

  • ¾ ground almonds
  • ¼ cup shredded coconut
  • ¾ goji berries
  • 1 cup coconut oil
  • ½ cup water
  • 1 tsp. vanilla extract
  • 1 tsp. orange zest
  • 1 tsp. powdered chili pepper
  • 3 tbsp. shredded dark chocolate (80% cocoa, vegan)

Preparation:

First, mix the orange zest, chili, vanilla extract and coconut milk. Cook at low temperature for 10 to 15 minutes. Let it cool down. Meanwhile, mix the almonds, grated coconut, goji berries and water in a blender for a few minutes. Add the cooled chili mix, vanilla extract, orange zest and coconut milk and mix for another 1 to 2 minutes. Pour the mixture into round molds and sprinkle with dark chocolate. Let stand in the refrigerator for a few hours.

36. Apple salad

Ingredients:

  • 1 big apple
  • 1 cup chopped spinach
  • 1 ½ cup soy cream
  • 1 tbsp. apple juice
  • ½ cup canned lentils
  • 1 tsp. apple vinegar

Preparation:

Wash and peel the apple. Cut into thin slices. Mix the apple with the other ingredients in a large bowl. Season with apple vinegar and serve cold.

37. Blueberry milkshake

Ingredients:

  • 1 cup frozen blueberries
  • 1 cup soymilk
  • ½ cup coconut oil
  • 1 cup water
  • 1 tbsp. brown sugar
  • ½ cup nuts

Preparation:

Mix the ingredients in a blender for 30 to 40 seconds. Serve cool.

38. Coconut cream and avocado puree

Ingredients:

  • ½ cup coconut milk
  • 1 cup coconut milk
  • ½ avocado
  • salt

Preparation:

Add a pinch of salt to the coconut cream and let stand in the refrigerator for about 30 minutes. Put it in a blender. Cut the avocado into small cubes and add them. Add the coconut milk and mix for 30 seconds. To be consumed immediately.

39. Energy shake

Ingredients:

  • 1 tsp. ground almonds
  • 1 tsp. ground nuts
  • 1 tsp. ground hazelnuts
  • 1 tsp. macadamia nuts
  • 1 cup. Fresh orange juice
  • 1 tbsp. agave syrup
  • 1 tbsp. vegan orange ice cream
  • 1 cup ice

Preparation:

Mix the ingredients in a blender for 30 to 40 seconds.

40. Strawberries and nuts salad

Ingredients:

  • ½ cup chopped nuts
  • 2 cups fresh strawberries
  • 1 tbsp. strawberry sauce
  • 2 tbsp. coconut cream
  • 1 tbsp. brown sugar

Preparation:

Wash and cut the strawberries into small pieces. Mix with the nuts in a bowl. In a separate bowl, mix the strawberry sauce, coconut cream and brown sugar. Beat with a fork and use as a dressing.

41. Tofu with green peppers

Ingredients:

  • ½ cup tofu purée
  • 2 small green peppers, thinly sliced
  • ¼ tsp. red pepper
  • ¼ tsp. salt
  • 1 tsp. olive oil

Preparation:

  • With a fork, mix the tofu with red pepper and sea salt.
  • Heat the olive oil over medium-high heat and cook the green peppers for about 10 minutes. Add the tofu, mix well and fry for another 3 minutes. Remove from heat and serve.

42. Pumpkin seeds and strawberry shake

Ingredients:

  • 1 cup strawberries
  • 1 glass soymilk
  • ¼ cup pumpkin seeds
  • ¼ cup ground hazelnuts
  • 1 tbsp. coconut cream
  • 1 tbsp. tofu purée
  • 2 tbsp. brown sugar

Preparation:

Mix the ingredients in a blender for 30 to 40 seconds. Pour into large glasses and let stand in the refrigerator for about 30 minutes. Serve chilled.

43. Bread with chia seeds

Ingredients:

  • 3 cups buckwheat flour
  • ½ cup canned pumpkin purée
  • 1 cup chia seeds crushed in warm water
  • salt
  • ½ sachet of dry baker’s yeast

Preparation:

Mix the flour, pumpkin purée and chia seeds with salt and yeast. Add the lukewarm water and mix until you obtain a smooth paste. Let stand in a warm place for about 30 to 40 minutes. Sprinkle with cold water and bake in a preheated oven at 180 C for about 40 minutes, until a nice golden color is obtained. Remove from the oven, cover with a napkin and let cool.

44. Homemade peanut butter

Ingredients:

  • 1 cup ground peanuts
  • 3 tbsp. peanut oil
  • 1 cup soy yogurt
  • ¼ tsp. salt

Preparation:

Place all ingredients in a blender. It takes about 30 seconds, then the peanut butter is ready to be eaten!

45. Homemade vanilla ice-cream

Ingredients:

  • 1 cup coconut cream
  • ½ cup coconut milk
  • 1 tbsp. brown sugar
  • 1 tbsp. natural vanilla
  • 1 tsp. vanilla extract
  • ¼ tsp. cinnamon

Preparation:

Mix all the ingredients with a hand blender for a few minutes. Let stand in the refrigerator overnight.

46. Cherry ice cream

Ingredients:

  • ½ cup frozen cherries
  • ½ cup frozen almond yogurt
  • ½ cup almond cream
  • 1 tsp. cherry extract
  • 1 tbsp. brown sugar
  • 1 tbsp. soy whipped cream

Preparation:

Put the cherries, almond cream, almond milk and sugar in a blender for 30 seconds to obtain a smooth mixture. Meanwhile, mix the cherry extract with the almond yogurt and soy whipped cream in a small bowl.

Pour the two mixtures into large glasses, with the almond yogurt on top. Let stand in the refrigerator for one night.

47. Homemade cocoa drink

Ingredients:

  • 1 cup soymilk
  • ½ cup almond milk
  • ½ cup almond cream
  • 2 tsp. cocoa
  • 2 tsp. brown sugar
  • 1 tbsp. soy whipped cream

Preparation:

Mix the almond and the soymilk. Bring to a boil over medium heat. Remove from the heat and add the cocoa, almond cream and brown sugar. Mix well with an electric mixer and cook for 3 to 4 minutes over very low heat, stirring continuously.

48. Chia seeds paté

Ingredients:

  • ½ cup chia seeds powder
  • ¼ cup chia seeds
  • ½ cup tofu purée
  • 3-4 garlic cloves
  • ¼ cup soymilk
  • 1 tbsp. mustard
  • ¼ tsp. salt

Preparation:

  • Chop the garlic and mix with the mustard. In a large bowl, mix the tofu, soy milk, salt, chia seed powder, and chia seeds.
  • Mix well and then add the garlic and mustard.
  • Let stand in the refrigerator for about an hour before serving.
  • It can be kept for about ten days in the refrigerator.

49. Cherry syrup porridge

Ingredients:

  • 1 cup oatmeal flakes
  • ½ cup strawberries
  • 3 tbsp. cherry syrup
  • 1 cup almond Greek yogurt
  • ¼ cup almond cream
  • 3 tbsp. brown sugar

Preparation:

  • In a bowl, mix the oatmeal flakes with the almond yogurt.
  • Wash and cut the strawberries into small pieces.
  • Mix the strawberries with the brown sugar and almond cream.
  • Crush with a fork and add the oatmeal.
  • Garnish with cherry syrup.

50. Avocado and nuts smoothie

Ingredients:

  • ½ cup groundnuts
  • ½ tofu purée
  • 2 tbsp. brown sugar
  • 2 cups soymilk
  • ½ cup ice
  • A few fresh mint leaves

Preparation:

  • Cut the avocado in half, remove the pit and peel it.
  • Cut into small pieces and put in a blender.
  • Add the soymilk, tje purée, hazelnuts, brown sugar and ice cream.
  • Mix well for about 30 to 40 seconds.
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