Скачать с ютуб 3 Quick Vegan Breakfasts for High Energy в хорошем качестве

3 Quick Vegan Breakfasts for High Energy

Hello! Here are 3 delicious and easy to cook plant based breakfast recipes. Let me know which one you’re going to try. Recipes are down below :) Peri Peri scrambled tofu Serves 2 Ingredients: 280 extra firm or firm tofu 2 tbsp olive oil 1 red pepper 2 spring onions For the scrambled tofu sauce: 1 tsp smoked paprika 1 tbsp tahini ¼ tsp kala namak ¼ tsp turmeric 80ml plant-based milk 1-2 tbsp peri peri sauce Method: Dice your red pepper and spring onion. Combine the scrambled tofu sauce ingredients in a small bowl. Heat olive oil in a frying pan over a medium-high heat. Crumble tofu into bite sized pieces and add to the frying pan. Fry tofu until lightly golden all over (5-8 minutes). Add the red pepper. Cool for 1 minute. Add the scrambled tofu sauce and cook until thick and creamy (1 to 2 minutes). Cook longer if you prefer your scrambled tofu drier. Serve on toast garnished with spring onion. Chipotle tempeh and sweet potato breakfast wrap Serves 2 Ingredients: 200g tempeh 1 tbsp cornflour 2 tbsp olive oil 1 medium sweet potato 1 red onion 1 garlic clove 1 tbsp ground cumin 1 tbsp chipotle sauce 1 tsp soy sauce 1 small lettuce 2 brown tortillas For the zest lime yoghurt: 4 tbsp thick plain vegan yoghurt 1 lime (zest and juice) 1 handful fresh coriander Optional: 1 avocado Salsa Method: Wash and grate the sweet potato (You can leave the skin on), slice the red onion, zest or finely chop the garlic clove and put aside. Crumble the tempeh into bite size pieces into a bowl and coat with the cornflour. Heat 1 tbsp of olive oil on a medium-high heat. Add the tempeh and fry until crispy all over (4-6 minutes). Season with salt and pepper. Add the second tbsp of olive oil, sweet potato, red onion and garlic then fry until softened (3-5 minutes). Add the cumin, chipotle sauce, soy sauce and mix in. Fry for 1 minute. Remove from the heat. For the lime yoghurt combine all ingredients, season with salt and pepper. Wash and slice the lettuce. Layout your tortilla and place half the filling into the middle, top with lettuce and lime yoghurt (add optional sliced avocado and salsa). Roll your wrap and serve. Hazlenut and chocolate smoothie Serves 1 Ingredients: 250ml oat milk or any plant-based milk 25g vegan protein powder 1 tbsp Cocoa Powder 10g oats 10g flax 25g hazlenuts 1/2 Tsp Vanilla essence 2 medjool dates 1 banana 2 Ice cubes Method: Add to the blender and blend until smooth (about 60 seconds).