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
Related to Delicious Vegan Recipes Master Collection
Titles in the series (8)
Delicious Vegan Dinner Recipes: Vegan Cooking Fast & Easy Recipe Collection, #3 Rating: 0 out of 5 stars0 ratingsDelicious Vegan Breakfast Recipes: Vegan Cooking Fast & Easy Recipe Collection, #1 Rating: 0 out of 5 stars0 ratingsDelicious Vegan Lunch Recipes: Vegan Cooking Fast & Easy Recipe Collection, #2 Rating: 0 out of 5 stars0 ratingsDelicious Vegan Appetizers Recipes: Vegan Cooking Fast & Easy Recipe Collection, #4 Rating: 5 out of 5 stars5/5Delicious Vegan Dessert Recipes: Vegan Cooking Fast & Easy Recipe Collection, #6 Rating: 0 out of 5 stars0 ratingsDelicious Vegan Holiday Recipes: Vegan Cooking Fast & Easy Recipe Collection, #7 Rating: 0 out of 5 stars0 ratingsDelicious Vegan Snack Recipes: Vegan Cooking Fast & Easy Recipe Collection, #5 Rating: 0 out of 5 stars0 ratingsDelicious Vegan Recipes Master Collection: Vegan Cooking Fast & Easy Recipe Collection, #8 Rating: 0 out of 5 stars0 ratings
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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