WEEKEND VEGAN BREAKFAST RECIPES (Healthy)


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Aren’t weekend breakfasts the best? Especially when they’re vegan 🙂
Today I’m sharing my three favorite vegan, plant based breakfast or brunch recipes to make on the weekend when I have a little bit more time and really want to savor the morning.

Spelt Pancakes:

1/4 cup all purpose flour
1/4 cup spelt flour
1 1/2 tsp baking powder
1 tbsp sugar (or sweetener of choice)
1/4 tsp cinnamon
1/8 tsp salt
1/2 cup unsweetened plant milk (I used soy)
1/2 tbsp apple cider vinegar
1/4 tsp vanilla extract
oil or vegan butter for cooking
maple syrup, vegan butter, chocolate chips, berries, bananas (optional toppings)

Whisk together flour through vanilla extract in a bowl.
Meanwhile, heat a nonstick or cast iron skillet over medium high heat. Add half the batter and cook until bubbles form on the top, about 3 minutes. Flip and cook an additional 3 minutes. Repeat until batter is gone. Top with desired toppings.

Herbed Omelet:

Vegan butter for frying, such as Earth Balance
1/3 block tofu
1/4 cup unsweetened plant milk (I prefer almond or soy)
1 1/2 tbsp nutritional yeast (https://amzn.to/2ErcclF)
3 tbsp all purpose flour
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp turmeric
1/2 tsp black salt (https://amzn.to/2EqkfiH)
1/4 tsp pepper
1/2 tsp dry tarragon
2 tbsp fresh parsley

Heat the vegan butter in a nonstick or cast iron skillet over medium high heat. Blend the tofu through pepper until thick and creamy. Stir in the tarragon. Add the tofu mixture to the skillet and form into a circle about 1/4 inch thick. Cook for 3 minutes, then add the parsley to one side. Flip the omelet over the parsley, off the heat, and cook an additional 3 minutes. Serve with black pepper and additional parsley.

Spicy Sweet Potatoes with Vegan Bacon:

1/2 sweet potato, diced
1/2 tsp cumin
1/4 tsp chipotle chili powder
salt and pepper
2-3 slices vegan bacon, diced

Preheat oven to 375.
Toss sweet potatoes together with spices, salt and pepper.
Bake sweet potatoes on greased or lined baking tray for 10 minutes. Add the bacon and bake additional 5 minutes, or until potatoes are golden and tender.

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I’m Jordan, and I’m a lover of all things holistic health and wellness.

I upload weekly lifestyle videos about:

Eating healthy, unprocessed, plant based food

Meal planning, prepping, cooking and recipes

and life as a graduate college student to become a Nurse Practitioner!

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DISCLOSURE

Some of the links in the description may be affiliate links, meaning, at no cost to you, I will earn a commission if you click through and make a purchase. Thank you for your support! 🙂

This video is not sponsored. All opinions are my own.

Thanks for watching!

12 comments

  1. I made these today and they were amazing! I was using another vegan recipe but I like yours so much better and will be using it from now on. These fill you up without giving you that “brick” in your stomach feeling afterwards. Thanks for the great recipe!

  2. Congratulations on 6k subs! 👍🏻👏🏻👍🏻👏🏻👍🏻👏🏻
    Love your hair in this vid. So shiny and healthy!
    Those pancakes look great!!! I loooove adding chopped walnuts and apples or bananas to the batter. So yummy!!!

  3. I love breakfast burritos when I have the time…tofu eggs, potatoes/hashbrowns, soy crumble or a crumbled veggie burger, vegan cheese if you like it and hot sauce all in a warmed flour tortilla…yumm!

  4. Not sure if you said, but where did you buy the black salt?
    Recently from the library I got some vegan cookbooks to test out recipes. One was a biscuits and lentil gravy that was super yum. Not a breakfast item. But my new tofu recipe obession is making “crab” salad. You grate the firm tofu, add nori, old bay, vegan mayo, salt and pepper. And if you want crunch some celery and red onion. So good on lettuce wraps and crackers.

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