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Delicious Vegan Recipes Master Collection: Vegan Cooking Fast & Easy Recipe Collection, #8
Delicious Vegan Recipes Master Collection: Vegan Cooking Fast & Easy Recipe Collection, #8
Delicious Vegan Recipes Master Collection: Vegan Cooking Fast & Easy Recipe Collection, #8
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Delicious Vegan Recipes Master Collection: Vegan Cooking Fast & Easy Recipe Collection, #8

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About this ebook

This is the Vegan Recipe Master Collection. It contains all 7 of the popular Vegan Cooking Fast & Easy recipe books- at a reduced price!

INCLUDED ARE:

Book 1 - Vegan Cooking: Vegan Breakfast Recipes
Book 2 - Vegan Cooking: Vegan Lunch Recipes
Book 3 - Vegan Cooking: Vegan Dinner Recipes
Book 4 - Vegan Cooking: Vegan Appetizers Recipes
Book 5 - Vegan Cooking: Vegan Snack Recipes
Book 6 - Vegan Cooking: Vegan Dessert Recipes
Book 7 - Vegan Cooking: Vegan Holiday Recipes

LanguageEnglish
Release dateApr 28, 2014
ISBN9781498931021
Delicious Vegan Recipes Master Collection: Vegan Cooking Fast & Easy Recipe Collection, #8

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    Book preview

    Delicious Vegan Recipes Master Collection - Michelle Michaels

    Vegan Breakfast Recipes- Table of Contents

    Vegan Breakfast Recipes

    Vegan Granola

    No-Egg Crepes

    Whole Grain Pancakes

    Hearty Breakfast Bars

    Crock Pot Oatmeal

    Vegetable Muffins

    Breakfast Potatoes

    Breakfast Burritos

    Oatmeal Breakfast Bars

    Vegan Tempeh Sausage Patties

    Strawberry-Topped Pancakes

    Buckwheat Cereal

    Oatmeal-Sweet Potato Breakfast Bake

    Get-Your-Greens Breakfast Smoothie

    Sausage and Spinach Breakfast Sandwich

    Banana Bowl

    Sweetened Grapefruit

    Baked Oatmeal Casserole

    Blueberry Muffins

    Vegan Breakfast Scramble

    Vegan French Toast

    Mexican Breakfast Burrito

    Glazed Doughnuts

    Eggless Quiche

    Eggs Benedict

    Peach Delight

    Vegan Cream Cheese

    Sweet Potato Breakfast Bake

    Hash Brown Casserole

    Apple Pastry Roll

    Raspberry Scones

    Wheat Biscuits

    Cranberry Coffee Cake

    Meatless Bacon

    Mint Coffee Blend

    A.M. Fruit Smash

    Peanut Butter Breakfast Wrap

    Apricot Toast

    Oatmeal Waffles

    Fruit Pudding

    Veggie Scramble

    Vegan Breakfast Recipes

    As the experts say, breakfast is the most important meal of the day—so do it right! These vegan recipes combine healthy, fresh ingredients so you can start your day with great taste and quality nutrition.

    Being vegan doesn’t mean you have to give up traditional breakfast favorites. We’ve made vegan-friendly recipes for waffles, eggs Benedict, and breakfast muffins. If you’re on the go, there are recipes for busy mornings that can be made in 10 minutes or less. If you’re looking for something to serve for a breakfast gathering, we’ve listed several casseroles and dishes that can serve a crowd. Enjoy!

    Vegan Granola

    3 cups rolled oats

    2/3 cup wheat germ

    1/2 cup slivered almonds

    1 teaspoon ground nutmeg

    1 1/2 teaspoons ground cinnamon

    1/2 cup apple juice

    1/2 cup agave nectar

    1 teaspoon vanilla extract

    1 cup raisins

    1 cup dried cranberries

    Preheat oven to 350 degrees F.

    In a large bowl, combine oats, wheat germ, almonds, nutmeg, and cinnamon. In a separate bowl, mix apple juice, agave nectar, and vanilla. Combine the wet and dry ingredients, stirring to coat. Spread the mixture onto two greased baking sheets.

    Bake for 30 minutes in preheated oven, stirring mixture every 10 to 15 minutes, or until granola has a golden brown color. Let cool. Stir in raisins and cranberries.

    Store in an airtight container.

    No-Egg Crepes

    1/2 cup water

    1/2 cup soy milk

    1/4 cup melted non-dairy margarine

    1 tablespoon turbinado sugar

    2 tablespoons maple syrup

    1 cup unbleached all-purpose flour

    1/4 teaspoon salt

    2 teaspoons cinnamon

    Fruit of your choice, for topping

    In a large mixing bowl, blend together all ingredients, except fruit. Cover and chill the mixture for 2 hours.

    Lightly grease a 5-inch skillet and heat until hot. Pour approximately 3 tablespoons of crepe batter into the skillet. Tilt pan so batter flows to cover the entire skillet. Cook until golden. Flip and cook on opposite side.

    Serve crepes topped with fresh fruit.

    Whole Grain Pancakes

    1 cup whole wheat flour

    1 tablespoon soy flour

    1 tablespoon turbinado sugar

    1 1/2 teaspoons baking powder

    Dash of salt

    1/4 teaspoon ground cinnamon

    1/2 teaspoon vanilla extract

    1 cup applesauce

    1/2 cup soy milk

    1/4 cup chopped pecans

    In mixing bowl, stir together whole wheat flour, soy flour, sugar, baking powder, salt, and cinnamon. Stir in vanilla, water, and soy milk. Mix well, then stir in pecans.

    Heat a large skillet over medium heat and lightly coat with cooking spray. Pour 2 pancakes into pan, using approximately 1/4 cup batter for each. Cook until bubbles appear on the surface, then flip and brown on the other side.

    Hearty Breakfast Bars

    1 1/4 cup blanched almond flour

    Dash of salt

    1/4 teaspoon baking soda

    1/4 cup canola oil

    1/4 cup agave nectar

    1 teaspoon vanilla extract

    1/2 cup unsweetened coconut

    1/2 cup sunflower seeds

    1/4 cup sliced almonds

    1/4 cup raisins

    In a small bowl, combine almond flour, salt, and baking soda. In a large bowl, combine oil, agave, and vanilla. Combine dry and wet ingredients. Mix in coconut, sunflower seeds, almonds, and raisins.

    Press the mixture into a greased 8 x 8 baking dish. Lightly wetting your hands will make this easier. Bake at 350 degrees F for 20 minutes.

    Crock Pot Oatmeal

    1/2 cup steel-cut oats

    2 cups soymilk

    1 pear, peeled and chopped

    1/2 teaspoon vanilla

    1/2 teaspoon maple extract

    1/4 cup agave nectar

    Toppings:

    1/4 cup walnuts, chopped

    1/4 teaspoon nutmeg

    Drizzle of maple syrup

    In the evening, prepare the oatmeal. Grease a 1 1/2 to 2 quart crock-pot. Add the first 5 ingredients. Stir well. Cook on low 7 to 9 hours (overnight).

    In the morning, stir the oatmeal and add the agave nectar. Top with walnuts, nutmeg, and maple syrup to taste.

    ––––––––

    Vegetable Muffins

    1/2 cup applesauce

    1/3 cup agave nectar

    2 tablespoons maple syrup

    1 cup carrot, grated

    1 cup zucchini, grated

    1 diced apple

    1 1/2 cups whole wheat flour

    1/4 cup ground flax seed

    2 teaspoons baking powder

    1 teaspoon cinnamon

    1/2 teaspoon salt

    1 cup chopped walnuts

    Mix applesauce, agave nectar, and syrup in a small bowl. Add in carrot, zucchini, and apple. In another bowl mix flour, flax seed, baking powder, cinnamon, and salt. Combine wet and dry ingredients. Stir well.

    Spoon mixture into muffin cups, filling each 2/3 full. Top with walnuts.

    Bake for 25 minutes in oven set at 375 degrees F.

    Breakfast Potatoes

    3 large white potatoes

    2 tablespoons vegetable oil

    1 medium onion, chopped

    1 medium green bell pepper, chopped

    1 jalapeño, minced

    Salt and pepper, to taste

    Dice potatoes into 1/2 inch pieces and cook in boiling water until tender.

    Heat oil in large skillet over medium heat. Add onion, green pepper, and jalapeño. Sauté for 5 minutes. Add potatoes to skillet and stir. Season with salt and pepper, to taste. Continue cooking until potatoes turn crisp and brown.

    Breakfast Burritos

    1 teaspoon chili powder

    1/2 teaspoon ground cumin

    1 12.3-ounce package reduced-fat firm tofu, drained and crumbled

    1/4 cup shredded soy cheddar cheese

    1/8 teaspoon salt

    4 8-inch flour tortillas

    2 cups spinach leaves, chopped

    1 cup salsa

    Heat a medium greased skillet over medium-high heat. Add tofu. Season with chili powder and cumin. Cook 1 1/2 minutes, stirring frequently. Stir in cheese and salt. Remove from heat.

    Warm tortillas individually for 10 seconds each in the microwave. Arrange 1/2 cup spinach over each tortilla. Top each with 1/4 cup tofu mixture and 1/4 cup salsa. Roll up.

    Oatmeal Breakfast Bars

    3 cups rolled oats

    1/2 cup soy protein powder

    1/3 cup Sucanat

    2 teaspoons baking powder

    1 teaspoon cinnamon

    1/4 teaspoon salt

    1/2 cup natural applesauce

    1 teaspoon vanilla

    2 eggs worth of egg substitute

    1 cup soymilk

    1/3 cup raisins

    1/3 dried cranberries

    Combine wet ingredients together in a small bowl. Mix all the dry ingredients together in a large bowl, except raisins and cranberries. Add the wet ingredients to the dry and mix well. Stir in raisins and cranberries.

    Spread mixture over a 13 x 9 greased baking sheet. Bake 25 to 35 minutes at 350 degrees F.

    Vegan Tempeh Sausage Patties

    8 ounces tempeh, cut in half

    1/2 cup water

    1/2 cube vegetable bouillon

    1/4 cup rolled oats

    2 tablespoons tamari

    1 tablespoon extra-virgin olive oil

    1 teaspoon sage

    1 teaspoon thyme

    1 teaspoon marjoram

    Dash of hot sauce

    Prepare vegetable stock using water and bouillon in a small saucepan. Add tempeh and cook for 10 minutes. Remove tempeh. Allow it to cool and then, grate it.

    Mix grated tempeh with oats, tamari, oil, and spices. If needed, add a few teaspoons of water to keep the mixture moist. Press into 12 patties. Chill on a covered platter.

    Heat a large greased skillet to medium-high heat. Brown patties on each side.

    Strawberry-Topped Pancakes

    Pancakes:

    1 1/4 cup whole wheat flour

    1/2 cup shredded, unsweetened coconut

    1 teaspoon baking powder

    1/4 teaspoon baking soda

    1/2 teaspoon nutmeg

    1/2 teaspoon allspice

    1 teaspoon cinnamon

    1/8 teaspoon salt

    3/4 cup soy milk

    1/2 teaspoon pure vanilla extract

    1 tablespoon pure maple syrup

    3/4 cup warm water

    Topping:

    1 1/2 cups strawberries, quartered

    1 frozen banana, chopped

    Preheat oven to 250 degrees F.

    Combine dry ingredients in a medium sized bowl. In a small bowl, stir together the wet ingredients. Add wet ingredients to the dry ingredients. Stir to combine until smooth.

    Heat a large greased skillet over medium heat. Pour 1/4 cup of batter, per pancake, onto the skillet. Cook until small bubbles appear on the surface and the bottoms of pancakes are golden brown. Place cooked pancakes on a baking sheet and place in the oven to keep warm.

    While pancakes are cooking, place 1/4 cup strawberries and chopped banana in the food processor and mix until smooth.

    Stack pancakes and top with strawberry-banana blend and fresh strawberries, to taste.

    ––––––––

    Buckwheat Cereal

    2 cups raw buckwheat groats

    1 1/4 cups non-dairy milk

    2 tablespoons chia seeds

    1 teaspoon pure vanilla extract

    1/4 cup agave nectar

    Salt, to taste

    2 teaspoons cinnamon

    1/4 cup slivered almonds

    1/4 cup raisins

    In a medium bowl, soak buckwheat groats in 4 cups of water. Soak for at least 1 hour or overnight. Rinse well after soaking.

    Place buckwheat, milk, chia seeds, and vanilla in blender. Mix until combined and slightly smooth. Add in agave nectar, salt, and cinnamon.

    Pour cold cereal into bowls and top with almonds and raisins. If desired, heat cereal on stovetop before adding toppings.

    Oatmeal-Sweet Potato Breakfast Bake

    1 small sweet potato, peeled and chopped

    1 ripe large banana

    1/2 cup regular oats

    2 cups soy milk

    1 tablespoon chia seeds

    1 teaspoon pure vanilla extract

    1 teaspoon cinnamon

    1/4 teaspoon nutmeg

    1/4 teaspoon salt

    2 tablespoons pure maple syrup

    Topping:

    1/3 cup chopped pecans

    2 tablespoons non-dairy margarine

    2 tablespoons whole wheat flour

    1/4 cup Sucanat

    Preheat oven to 350 degrees F.

    Bring 5 cups of water to a boil in a medium sized pot. Add in the sweet potato. Cook in boiling water until tender. Drain. Add the banana to the pot. Mash potatoes and banana together.

    In another medium pot, combine oats, milk, and chia seeds. Stir well and bring to a boil. Then, reduce heat to medium and cook for 5-7 minutes, stirring frequently. Add in potato mixture, vanilla, cinnamon, nutmeg, salt, and syrup. Stir until combined and cook on low for 2-3 minutes.

    For the topping, mix all ingredients together with fork. The mixture will be clumpy.

    Pour the oatmeal mixture into an 8 x 8 baking dish and top with the pecan topping. Bake 20 minutes. At the end of cooking, place oven on broil for 2 minutes until the topping is golden brown. Serve warm.

    Get-Your-Greens Breakfast Smoothie

    1 cup soy milk

    1 tablespoon ground flaxseeds

    1 tablespoon almond butter

    2 handfuls fresh spinach

    1 ripe banana

    1-3 ice cubes

    Place all ingredients in blender in the order listed. Blend until smooth.

    Sausage and Spinach Breakfast Sandwich

    2 cups baby spinach

    1/2 tablespoon vegan mayonnaise

    2 tablespoons nutritional yeast

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