▷ My special Vegan Breakfast recipes | healthy, gluten-free & protein rich

Gluten-Free » My special Vegan Breakfast recipes | healthy, gluten-free & protein rich

Explore my collection of vegan breakfast recipes! From healthy smoothie bowls to protein-packed pancakes, all gluten-free and delicious.

Delicious and Nourishing Vegan Breakfast Ideas

Savory muffins made with whole spelt or buckwheat flour, vegan cream cheese, soy yogurt, vegan cheese, and other delicious ingredients are a perfect option for a gluten-free breakfast or brunch. These muffins are packed with flavor and nutrients, making them a healthy and satisfying choice to start your day.

A frittata burrito filled with a colorful array of vegetables such as tomatoes, zucchini, bell pepper, onion, mushrooms, and spinach is a tasty and nutritious option for a gluten-free meal. The combination of chickpea, red lentil, and buckwheat flours with spices like turmeric, paprika, and nutritional yeast creates a flavorful “egg” base that complements the vegetables perfectly.

Shakshuka, a popular Middle Eastern dish, is reimagined in a gluten-free version using corn kernels, cashews, tomatoes, bell pepper, zucchini, garlic, spinach, and a variety of spices. This hearty and flavorful dish is served with gluten-free challah bread, which is made with gluten-free bread flour, yeast, olive oil, and water. The challah is braided and baked to golden perfection, complementing the savory flavors of the shakshuka beautifully.

Plant-Powered Perfection: Elevate Your Mornings with These Vegan Breakfast Delights

I’m not necessarily a morning person but breakfast is for sure my favorite meal of the day so today I would love to share with you three of my favorite breakfast ideas that I hope would be exciting for you as they are for me starting with the muffins which come in two versions The spelt and the gluten-free that are made with baket.

Flour both of them taste very similar and heal in their own way when I made them I wanted to feel like little pizzas so I made cheesy combination with grated cheese and cream cheese I added tomato sauce corn and black olives remember to squeeze the liquids from the olives before adding them I’m filling the muffin molds with.

The batter trying not to leave air pockets and the rest will get better after baking note that they’re Rising so leave a little space they come out very firm and savory without adding any salt you can eat them for every meal I like to get them as a gift eat them next to a salad or as a picnic treat the toppings are sunflower and pumpkin seeds and a.

Drizzle of olive oil for the baking I baked them for 20 minutes in a 200° C preheated oven let them cool before taking out of the mold and keep them in a closed container in the fridge I wasn’t sure how to name this dish mainly because it was just something me and Guy first made together a few years ago during the pandemic out.

Of ingredience we had at home since then we made this dish for Saturday breakfast almost every week it is a serious comfort food that is also nourishing you can make changes if you don’t have everything or if you don’t like part of the ingredients you can skip them the important thing in this recipe is having the softness of.

The the vegetables and the egg substitute here I combined three kinds of flowers chickpea bakwit and red lentil you can use three of them or part of them and it will still work we like that we can combine so many vegetables we like and use legume flowers to make the eggy substance that holds it all together we also add herbs.

And spinach for more vitamins and fiber I’m frying the vegetables until they’re soften enough it will take about 10 to 15 minutes and then I’m adding the butter and flatten it don’t worry if you see that it is not reaching the bottom I’m closing the pan with the lid and letting it cook for about 15 to 20 minutes at this point I’m cutting it to.

Quarters should be easy to take a slice and if it’s falling apart no worries it will be much better next time you can eat it that way I like to add some dips with it or wrap it as a burrito which is so incredibly satisfying and fulfilling for the rest of the day originally served with Poached Eggs.

The shakshuka is a flavorful dish that is warming my heart each time I eat it I usually bake gluten-free Hala to go with that but you can use any other soft bread you have I let it rise for an hour as an egg replacement I blend corn and cashew adding liquid and spices and it turns out to be silky and a bit sweet if you want the eggs to be more solid you.

Can add more cashew or reduce the corn and water I like it more liquid the salt I’m using is camic which is an Indian black salt that has sulfur content and gives the vegan eggs their eggy taste it is best if you have soft Tomatoes similar to a tomato sauce and the rest of the vegetables will soften within the sauce this time I decided to add.

Zucchini cubes instead of shredding it and it turned out to be very good so you can try them both yourself and let me know what you like better it’s a great time to mention that all of the recipes from this video are written below the Subscribe buttom and if you got any questions or thoughts for me you’re more than welcome to leave a comment anytime.

And I would answer as soon as I see them what I find interesting about the gluten-free dough is that it turns out to be a lot better than it seems throughout the process it is really sticky while making it but after braiding and baking it it’s it’s really similar to regular dough before baking I preheat the oven to 200° C and put a.

Baking dish full of hot water in the bottom it will help the Hala to feel crunchy outside and soft and cloudy inside you’re welcome to braid it the way you desire but remember to keep it loose so it will feel free to rise while baking I’m brushing it with plain BAS milk and adding sesame seeds Nigella seeds and dried rosemary on.

Top I’m frying the zucchini and red bell pepper until I see they’re roasted a bit and then adding the tomatoes I try to avoid onions and garlic but you can add them in addition to mushrooms hot pepper and other vegetables you love when you see after about 15 to 20 minutes that there are more liquids and it’s more soft see you can add the greens and.

Herbs you prepared I had smoked tofu I made the other day so I added it now I make a pocket for each egg and fill it with the egg replacement I made before leing a few CM between each egg I close the lid and let it simmer for 10 to 15 minutes now look at this beautiful h plus you won’t be able to tell their.

Glutenfree I’m adding parley on top and serve thank you so much for watching if you enjoyed these recipes please let me know in the comments like this video And subscribe to my channel for more healthy and simple plant-based recipes until next time