5 Vegetarian Breakfast Recipes

EASY, TASTY, HEALTHY AND VEGGIE!

Who says Vegetarian breakfasts had to be boring..? If you’re looking for a change from your regular routine breakfast or if you just want a few ideas to add to your list. Here are 5 different, easy to do, healthy and most importantly, tasty recipes. All of which are 100% vegetarian!

Let me know your favourite in the comments below


1. Granola ‘Crazy’

If you love granola like me, then this is for you! ⬇️

Mix it up with your choice of granola, whether it be nutty, fruity, or just simply clusters of granola and go all out with your toppings. I suggest either raisins, coconut flakes, nuts or even a combination of a few. For the yoghurt, I went for a plain and natural one as I didn’t want to over power the taste of my delicious granola, plus when mixed with the fruit topper there was plenty of flavour.

Ingredients: (serves 1)

  • 1 ½ cup Granola
  • 1 cup Plain Fat Free Yoghurt
  • ½ cup Frozen Fruit Yoghurt Topper
  • Handful of raisins (optional – alternatives include nuts, coconut flakes or fruit)
  • ½ tsp Lyle’s Breakfast Syrup to drizzle

Method: Very, very simple!

  1. Measure out the granola, filling ½ of your cereal bowl
  2. Fill the other half of the bowl with Yoghurt and cover with the frozen fruit topper, or any frozen fruit of your fancy
  3. Top with raisins or any additional topping you like and drizzle over ½ tsp Lyle’s Breakfast Syrup

2. Vegetable Shakshuka

You can never go wrong with a hot breakfast, especially on a cold winters morning! Who agrees?

Be getable shakshuka is based around curry style flavours with a poached egg cooked within the sauce. With toasted soldiers for dipping, this is the ultimate hot breakfast for vegetarians.

Recipe inspired by my new cook book ‘Proper Healthy Food’ by Nick Knowles.

Ingredients: (serves 1)

  • 1 tbsp Vegetable Oil
  • 200g Chopped Tomatoes
  • 1 Onion
  • 1 Red Bell Pepper
  • ½ Garlic Clove
  • 1 Large Egg
  • ½ tsp Cumin
  • ½ tsp Paprika
  • ½ tsp Cayenne Pepper (reduce this if you don’t want it to be hot)
  • Salt and Pepper to taste
  • Chopped Parsley to garnish
  • 2 tbsp Plain Fat Free Yoghurt to serve
  • 1 piece of toast

Method:

  1. Heat the oil in a small/medium saucepan
  2. Chop and fry the onion and garlic, adding the chopped bell pepper after 3 minutes. Watch the onion doesn’t burn
  3. Add a 200g tin of Chopped tomatoes, with the herbs and spices (except parsley)
  4. Bring to the boil and then simmer and cover for 5 mins, allow the sauce to thicken.
  5. Using a tbsp, make a well in the centre of the sauce and crack the egg into it (white first)
  6. On a low heat, cover and allow the egg to poach for 3 minutes
  7. Transfer to a bowl and garnish with chopped parsley
  8. Serve immediately with Yoghurt and toast soldiers for dipping

3. Smoothie Bowl

Now for the show stopper of the breakfast table..

Who loves a fresh smoothie in the morning? Who loves experimenting with the different fruits, veg and other delicious ingredients and flavours? Smoothies in general offer a massive variety in variation, but why not try those Pinterest worthy Smoothie Bowls instead and get really creative with your decoration and toppings.

The possibilities are endless with this recipe. I just used whichever fruit I had on hand and it turned out beautiful. I think this is the PERFECT breakfast to keep you cool and fresh on a warm summers morning. I’m already counting down the days!

If you try this recipe, I’d love to hear from you and see your creations! My Instagram and other social media can be found at the bottom of this page ⬇️

Ingredients: (serves 1)

For the Smoothie..

  • ½ Fresh Banana
  • 1 cup Mixed Berries
  • 1 cup Plain Fat Free Yoghurt
  • 1 cup Water

For the Topping..

  • ½ sliced Banana
  • ½ cup Granola
  • Handful of your chosen fruit
  • Other toppings may include nuts, fruit, coconut flakes (the colourful the better)

Method: Simple and Pretty!

  1. Throw all smoothie ingredients into a blender and blitz until smooth
  2. Transfer to a bowl and decorate
  3. Thinly slice ½ a banana and place around the edge
  4. Sprinkle one corner with granola
  5. Add any addition fruit you may fancy and viola!

4. ‘Messy’ Vegetable Omelette

Much like previous recipes on my list, this one is just as flexible. Jam packed full with your favourite vegetables you’re sure to set yourself up for a great day. I used Cherry Tomatoes and Broccoli, however any vegetable will work.

The clue is in the name. Omelettes as full as this don’t need to look pretty. I’d applaud you if you can have it looking pretty yet still full of Vegetable! This will end up quite messy when served, but rest assured, it will taste just as perfect. If you’re aiming for the perfect round Omelette then just reduce the amount of vegetables you use.

Ingredients: (serves 1)

  • 1 tbsp Vegetable Oil
  • 5 Cherry Tomatoes Quartered
  • 1 cup Chopped Broccoli
  • 2 Medium/Large Eggs
  • ½ tsp Salt
  • ½ tsp Pepper
  • ½ tsp Paprika
  • ½ tsp Garlic Granules
  • ½ tsp Oregano

Method:

  1. Heat the oil in a large frying pan
  2. Fry the chopped Broccoli for 5 mins on a medium heat. Keep turning the veg to avoid burning
  3. Add the chopped cherry tomatoes and fry for 2 mins
  4. In a separate bowl, whisk together 2 eggs and all herbs and spices
  5. Poor the egg mixture over the veg evenly and allow to cook for a couple of minutes, flip when the bottom looks cooked. It will likely break apart due to the amount of veg within the Omelette (this is fine!)
  6. Allow the other side to cook and serve immediately!

5. Raspberry ‘Nutty Crunch’

Aside from the granola obsession, this recipe is definitely up there in my favourites list. I was pleasantly surprised with how quick and easy it was to make this. Tastes great, looks great and totally fuss free!

Perfect for the on-the-go breakfasts, and for those busy people who refuse to stop for breakfast. With just 15 minutes in the over and next to no time to prepare, this recipe will serve 4 breakfasts on the go. Keep refrigerated in an air tight container to remain fresh for the 4 days.

Keep a look out on my blog for more variations of this recipe… I love it!

Ingredients: (serves 6)

  • ½ tsp coconut oil for greasing
  • 200g Oats
  • ½ tsp Vanilla Extract
  • 5 tbsp Butter
  • 5 tbsp Lyle’s Maple Syrup/Golden Syrup
  • 100g crushed frozen Raspberries

Method:

  1. Pre-heat the oven to 180℃
  2. Grease a round 8inch diameter baking tin with coconut oil
  3. In a medium saucepan, melt the butter and syrup on a medium heat, stir continuously
  4. Once melted, reduce the heat and add the vanilla extract and combine
  5. Remove from the heat and add the oats. Mix until all the oats are coated
  6. Gently stir in the crushed frozen raspberries
  7. Transfer to the baking tin
  8. Using a large spoon, push the mixture firmly into the tin to fill any gaps until fully compact (this will help to keep the ‘nutty crunch’ in one piece once baked)
  9. Place in the centre of the pre-heated oven for 17 mins
  10. Once out the oven, allow to cool before transferring to the fridge for at least 2-3 hours before removing from the tin
  11. Cut into slices and serve!


If you liked this post, please give it a ‘thumbs up’ by clicking the like button and let me know which recipe you prefer in the comments ⬇️

To keep up-to-date with my day-to-day life, you can find me on Twitter and Instagram where I post pretty much on a daily basis. All my social media links are at the bottom of this page, come say Hi!

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I post regularly over the 4 topics within my blog, feel free to take a look around.. I hope your 2018 is going well 😘

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