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Breakfast

Breakfast Recipe

Banana Pancakes with Berry Compote

vegan banana pancakes recipe

Ingredients

3/4 Cup Rice Flour

1 Small Over Ripe Banana

1 Cup of Coconut Milk

2 tsp Baking Powder (gluten free)

1 tsp Cinnamon

1 tsp Coconut Oil (to heat in the pan)

Pinch of Salt

 

For the berry compote:

1/4 cup frozen or fresh berries, even better if they're in season!

1 tsp maple syrup / sugar

Splash of water

 

Method

In a large mixing bowl add the rice flour, baking powder, cinnamon and pinch of salt

In a medium bowl mash the small banana, whisk together with the coconut milk then pour into the dry ingredients and fold together until combined

Leave in the fridge for around 10 minutes (optional, this just creates a firmer batter to add to the pan)

Heat a large pan on a medium to high heat, with a tsp of coconut oil, then spoon on a portion of pancake batter

Once the pancakes have little air bubbles form it means they are ready to flip

Once they have cooked on both sides, stack them up and add the berry compote and a dollop of vg cream

Enjoy

 

For the berry compote

Add the frozen or fresh berries to a small pan with a dash of water and 1 tsp sugar, and heat until bubbling

Spoon on 2 tbsp dairy free yogurt and maybe a squeeze of maple syrup for good measure

vegan banana pancakes recipe
vegan banana pancake recipe
Breakfast Recipe

Lemon & Poppy Seed Pancakes

lemon and poppy seed pancakes vegan recipe

Whether it's Pancake day or simply a morning that requires a bit tasty stack, this recipe will hopefully do the trick. The batter creates a fluffy pancake which reminds me of the scotch pancakes I used to have when I was younger.

This recipe is part of a campaign on Instagram with Clarks Maple Syrup.

Ingredients

200g plain flour (sub for 100g buckwheat flour and 100g of GF plain flour)

2 tsp baking powder

1/2 tsp bicarb soda

200ml oat milk

2 tbsp Clarks Maple Syrup

1 tbsp poppy seeds

Pinch salt
1/2 lemon squeezed

To top:

2 tbsp Clarks Original Maple Syrup
Fresh lemon zest

1 tbsp DF yogurt with a squeeze of fresh lemon juice

Fresh lemon zest

Method:

Mix the dry ingredients together in a large mixing bowl

Mix the lemon juice and oat milk in a separate bowl then slowly mix in with the dry ingredients and stir, ensuring fully combined

Place a large frying pan on a medium - high heat with 1 tsp of either butter, olive oil or coconut oil

Spoon on the pancake batter to desired pancake size and wait until it starts to bubble, then flip over and cook for a further 1-2 minutes

Stack up those pancakes and top with the yogurt, fresh lemon zest and a generous portion of Clarks Maple Syrup.

Enjoy!

lemon and poppy seed vegan pancakes
lemon and poppy seed vegan pancakes
Breakfast Breakfast dessert Recipe

Musli Breakfast Bars

vegan musli breakfast bars

Ingredients

3 cups your favourite Musli (sub for 2 cups fast oats + 1 cup jumbo oats)

3/4 cup coconut blossom (or honey if you're not vegan)

1/2 cup peanut butter

1/2 tsp sea salt

 

Optional

1/4 cup pistachios

1/4 cup dried cranberries

 

Method:

Simply mix all of the ingredients together in a large mixing bowl until a sticky texture has formed

Pop the bowl in the fridge for 15 minutes to help you shape the bars

Spoon the ingredients into a baking tin (lined with grease proof paper) and flatten down with a spatula to make it compact

Pop the bars into the fridge to firm slightly, then take out to cut into bite size pieces

You can store these bites in the fridge, if you're freezing them remember to take them out around 40 minutes before wanting to eat.

 

 

vegan breakfast bar recipe
Breakfast Lunch & Light Bites Recipe

Savoury Turmeric & Oat Pancakes With Roasted Tomatoes

vegan savoury crepes

Ingredients

1 cup oat flour (I literally popped gluten free oats into a food processor and blitzed into a flour)

1 cup oat milk

1 large clove garlic (smoked if possible)

1 small red onion 

1/2 tsp turmeric

1/2 tsp ground coriander 

Pinch salt 

 

To Fill

1 small creamy avocado

2 large tomatoes (which ever are in season)

3 tbsp mango chutney 

Sprinkle of black and white sesame seeds

Handful of fresh coriander 

Method

Prep the tomatoes by drizzling in a dash of olive oil and either roasting in an oven at 180ºC for 15/20 minutes whilst making the pancakes (you can also pop them in a frying pan if preferred)

Finely chop the onion and mince the garlic

Pop the oat flour, onion and minced garlic into a mixing bowl followed by the oat milk 

Bring the mixture together with a fork or whisk adding the pinch of salt, turmeric and coriander

Pop the bowl in the fridge for no more than 5 minutes as we don't want the oats to absorb too much liquid 

Heat a pancake skillet pan with a drizzle of olive oil then add a ladle full of the pancake mix, then cook until golden on each side

Repeat until all 4-5 pancakes are made  

To Serve

Slice the avocado, take the tomatoes out of the oven and assemble into each pancake

Top with a sprinkle of sesame seeds and a generous portion of mango chutney and garnish with fresh coriander

Enjoy! 

vegan savoury crepes
vegan savoury turmeric crepes
Breakfast dessert Recipe

Banana & Chocolate Chip Breakfast Muffins

INGREDIENTS:

•3 overripe bananas

•1 tsp vanilla essence

•1/4 cup brown sugar

•1 cup plain flour

•1/2 cup jumbo oats

•1 tsp cinnamon

•2 1/2 tsp baking powder

•1/4 cup chocolate chips

•pinch salt 

METHOD:

•preheat the oven to 180°C

•mash the bananas in a bowl and add the vanilla essence

•in a large bowl, add all of the dry ingredients and mix together

•combine the wet and dry, then pour into a greased non-stock muffin tray

•bake for 20 minutes until you can pop a knife in and it comes out dry

•enjoy with a delicious good old cup of coffee

banana chocolate chip breakfast muffins
Breakfast Lunch & Light Bites Recipe

Smokey Bean Shakshuka (Student Style)

bean shakshuka recipe

Ingredients:

2 tins of baked beans (any brand will do)

1 red onion

3 cloves garlic

1 red pepper

2 heaped tsp smoked paprika

1 tsp ground cumin

large pinch salt & pepper 

scoop of vegan thick cream (I used Oatly)

 

Toppings

1 tsbp harissa (recipe here)

1/2 avocado

fresh bread, maybe sourdough 

Method:

Finely chop the red onion, and fry in a skillet pan with a little olive oil 

Fry on a low medium heat for a few minutes 

Chop the pepper into small bite size chunks  and add to the pan and cook for a further 5 minutes

Add the 3 minced cloves garlic and fry for a further minute until browned

Add the 2 tinned beans and add the paprika, cumin, salt and pepper and stir slowly

Taste test, then serve up straight out of the skillet and top with vegan cream

Enjoy!

 

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bean shakshuka recipe
Breakfast Lunch & Light Bites Recipe

Creamy Shakshouka

vegan shakshouka recipe lucy and lentils

INGREDIENTS

 

•2 small brown onions

•3 cloves garlic minced

•1 tbsp smoked paprika

•1/4 tsp chilli flakes

•1 tsp sage

•1/2 tsp thyme

•2 large beef tomatoes

•100g plum tomatoes

•1 tin chopped tomatoes + half can refilled with water

•Salt

•Pepper

•(optional) tbsp tamari

METHOD

•Gently fry the chopped onions in a glug of olive oil until softened

•Add the 3 minced cloves of garlic and cook for a further 1 minute

•add the chopped leftover tomatoes from your fridge (any type will work whether you have beef tomatoes, plum or baby)

•add the tinned tomatoes into the pan along with all of the herbs

•fill the tomato can half full and add to the pan then season with the salt, pepper and tamari

•taste test and feel free to add more herbs or whatever veg you have leftover in your fridge

•enjoy

vegan shakshouka recipe lucy and lentils
Breakfast Recipe

Turmeric Tofu & Creamy Avocado on Toast

turmeric scrambled tofu breakfast recipe

Ingredients

1/2 block firm tofu
1 tsp olive oil
1/2 tsp turmeric powder
1 clove minced garlic
large pinch salt & pepper

lime

2 slices sourdough

1 tbsp harissa (recipe here)

1 tbsp toasted seeds (I used pumpkin, sunflower and sesame seeds)

Method

For the tofu:

Drizzle a dash of olive oil into a medium pan and simmer the minced garlic for around 1 minute

Roughly crumble the tofu into large chunks and add to the pan

Add the turmeric, a large pinch of pepper and salt to taste then gently fry for around 5-7 minutes 

For the zingy avocado:

Smash 1 ripe avocado into a medium bowl, add 1 tbsp olive oil, a large pinch of salt and pepper and 1/2 juice of a lime

Place your favourite bread (I chose sourdough) in the toaster then assemble the smashed avocado, turmeric and top with toasted seeds and harissa

Enjoy!

vegan turmeric tofu on toast
Breakfast

Pumpkin Seed Toast With Roasted Squash

pumpkin seed toast with roasted squash

I've started making my own bread - check me out hey? This hard crust pumpkin seed load is one of my favourites to make and is dangerously delicious! I've paired it with rosemary roasted squash, a dairy free cream cheese and pomegranate seeds for a beautiful autumnal breakfast idea.

 

Ingredients for Bread:

¾ tsp Dry Yeast

300g Strong White Bread Flour

1 tsp Salt

220ml Water

80g Pumpkin seeds 

Method:

Pop the ingredients (apart from the seeds which can be added after the dough has been kneaded) in the bread maker from top to bottom (make sure the salt and yeast don’t touch)

Pop on number 7 then leave it to do it’s magic adding the seeds when instructed 

Ingredients for Topping:

1 small butternut 

3 sprigs of fresh thyme

3 sprigs of fresh rosemary

Pinch salt & pepper 

2 tbsp cream cheese (I used the plant based one Nush)

2 tbsp pomegranate seeds

Pinch fresh mint

pumpkin seed toast with roasted squash
Breakfast dessert Recipe

French Toast with Caramelised Banana Crust

vegan french toast recipe lucy and lentils

 vegan french toast recipe lucy and lentils

One of the ultimate decadent brunch recipes - french toast with a caramelised banana crust. This recipe is vegan and gluten free, however you can enjoy this with plain flour and plain white bread

The main ingredients are as simple as: bread, almond milk, banana, cinnamon & berries. It's so simple to put together and perfect for enjoying with friends. 

Ingredients:

  • 3 Slices of GF White Bread (the more stale the better)
  • 1 ripe banana
  • 2 tbsp GF flour
  • 1 cup innocent almond drink
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cardamom •pinch salt
  • tbsp coconut oil
  • 1/2 cup blueberries
  • Handful of blackberries
  • Pinch of fresh mint
  • maple syrup (optional)

Method:

  • Mix the flour, spices and salt together in a bowl then slowly add the innocent almond drink •Mash the banana into a paste then add to the bowl and whisk together
  • Submerge each slice of bread into the mix then one by one fry in a pan on a medium - high heat
  • Fry until golden (adding a little more coconut oil if needed) and place on a hot plate whilst you fry the other slices
  • In a separate pan ad a little coconut oil then heat the blueberries through
  • Assemble to toasted bread adding the hot blueberries, and decorate with the blackberries and fresh mint

Enjoy

vegan french toast
vegan french toast recipe lucy and lentils