10 Vegan Breakfast Recipes Perfect for a Summer Morning

10 Healthy and Refreshing Summer Breakfast Recipes

Introduction

In the summer months, we crave breakfasts that are light, nutritious, and easy to prepare, so that we can enjoy them al-fresco and make the most of the beautiful weather. From creamy avocado toast to refreshing chia pudding, we've curated a list of 10 of our favorite summer breakfast recipes, perfect for fueling you through those long hot days.

Blueberry Scones

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cubed and chilled
• 2/3 cup buttermilk
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Mix together dry ingredients. Cut in butter until it resembles coarse crumbs. In a separate bowl, whisk together buttermilk, egg, and vanilla extract. Add mixture to flour and butter mixture and stir until just combined. Fold in blueberries. Pat out dough and cut into wedges. Bake in a preheated oven at 400°F for 20-25 minutes.

Spiced Chickpea and Avocado Toast

• 1 can chickpeas, drained and rinsed
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 avocado, sliced
• 2 slices of bread, toasted
• 1 tomato, sliced
• 2 tablespoons maple syrup
• 1 teaspoon hot sauce

In a small bowl, mix together chickpeas, paprika, garlic powder, salt, and pepper. Mash the avocado and spread it onto the toasted bread. Layer on the spiced chickpeas and tomato slices. In another small bowl, whisk together the maple syrup and hot sauce and drizzle over the top of the toast.

Tahini Chia Pudding with Peanut Butter Chocolate Sauce

• 1/2 cup chia seeds
• 1 1/2 cups unsweetened almond milk
• 1/4 cup tahini
• 1 banana, mashed
• 2 dates, chopped
• 1/4 cup peanut butter
• 1 tablespoon cocoa powder
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract

In a bowl, mix together chia seeds, almond milk, tahini, banana, and dates. Cover and refrigerate overnight. In a small saucepan, mix together peanut butter, cocoa powder, maple syrup, and vanilla extract. Heat over low heat until melted. Pour sauce over chia pudding and top with sliced banana and chopped nuts if desired.

Carrot Lox with Tofu Cream Cheese

• 4 medium-sized carrots
• 2 tablespoons olive oil
• 1 teaspoon liquid smoke
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces tofu cream cheese
• 1/4 cup fresh dill, chopped
• 1/4 cup arugula
• 1/4 cup pickled onions

Using a vegetable peeler, shave carrots into thin strips. Mix together olive oil, liquid smoke, salt, and pepper and brush over carrot strips. Bake in a preheated oven at 400°F for about 10-15 minutes, until slightly softened. Mix together tofu cream cheese and fresh dill. Spread onto toasted bread and top with carrot lox, arugula, and pickled onions.

Vegan Frittata with Fresh Herbs

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1/2 teaspoon fennel seeds
• 1/4 cup finely chopped fresh basil
• 1/4 cup finely chopped fresh cilantro
• 1/4 cup finely chopped fresh parsley
• 1 red bell pepper, diced
• 1 cup chickpea flour
• 1 1/4 cups water
• 2 tablespoons nutritional yeast
• Salt and pepper to taste

In a skillet, heat olive oil over medium heat. Sauté onion, garlic, and fennel seeds until fragrant. Add in chopped herbs and red bell pepper and cook for a few minutes more. In a separate bowl, whisk together chickpea flour, water, nutritional yeast, salt, and pepper. Pour mixture into skillet with vegetables. Cook until edges are set, then transfer the skillet to a preheated oven at 400°F and continue cooking until the top is lightly golden brown.

Mixed Berry Amaranth Porridge

• 1/2 cup amaranth
• 2 cups almond milk
• 1/4 cup maple syrup
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup mixed berries
• 1/4 cup slivered almonds
• 1/4 cup non-dairy yogurt

In a saucepan, mix together amaranth, almond milk, maple syrup, cinnamon, and salt. Cook over medium heat, stirring occasionally, until amaranth is tender and porridge has thickened. Top with mixed berries, slivered almonds, and non-dairy yogurt before serving.

Vegan Portobello Benedict

• 4 large portobello mushrooms, stems removed
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt
• 4 slices of bread, toasted
• 2 ripe avocados, sliced
• 1/2 cup arugula
• 1/4 cup pickled onions
• 1/4 cup vegan hollandaise sauce

In a bowl, whisk together olive oil, balsamic vinegar, smoked paprika, and salt. Brush mixture over portobello mushrooms and grill until tender. Layer mushrooms, avocado slices, and arugula on top of toasted bread. Drizzle with vegan hollandaise sauce and top with pickled onions.

Harissa Tofu Scramble

• 1 block extra firm tofu, drained and pressed
• 1/4 cup chopped onion
• 1/4 cup finely chopped red bell pepper
• 2 cloves garlic, minced
• 2 tablespoons harissa paste
• 1/2 teaspoon cumin
• 1/4 teaspoon turmeric
• Salt and pepper to taste

Crumble tofu with a fork. In a skillet, sauté onion, red bell pepper, and garlic until fragrant. Add in crumbled tofu and cook until slightly browned. Mix in harissa paste, cumin, turmeric, salt, and pepper and cook until heated through.

Banana French Toast with Fresh Berries

• 4 slices of bread
• 1 ripe banana
• 2 tablespoons almond milk
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon vanilla extract
• 1 tablespoon vegan butter
• Maple syrup and fresh berries for serving

In a bowl, mash the banana and mix in almond milk, cinnamon, nutmeg, and vanilla extract. Soak bread slices in the mixture until coated. Melt vegan butter in a skillet over medium heat. Cook bread until golden brown on both sides. Serve with plenty of maple syrup and fresh berries.

Chocolate-Covered Strawberry Smoothie Bowl

• 1 banana, frozen
• 1 cup frozen strawberries
• 1/2 cup unsweetened almond milk
• 2 tablespoons cacao nibs
• 2 tablespoons hemp seeds
• 1 tablespoon maple syrup

In a blender, mix together banana, strawberries, and almond milk until smooth. Pour into a bowl and top with cacao nibs, hemp seeds, and maple syrup.

Originally Post From https://vegnews.com/taste-tests/vegan-breakfast-recipes-for-summer

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