Pumpkin Spice Coconut Breakfast Porridge

INGREDIENTS

1 14-ounce can pumpkin puree (about 1 1/2 cups worth)

1 ripe banana, mashed

1/4 cup coconut flour

2/3 cup shredded unsweetened coconut

2/3 cup water

1 cup full fat coconut milk / almond milk

Pinch of salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/8 teaspoon ground cloves

1 teaspoon vanilla extract

Blueberries, coconut flakes, maple syrup, and/or coconut milk, for serving

INSTRUCTIONS

Combine the pumpkin puree, banana, coconut flour, shredded coconut, water, coconut milk, salt, cinnamon, ginger, and cloves in a medium size saucepan over low heat.

Bring to a simmer, stirring constantly, until the mixture is thickened to the consistency of oatmeal. Remove from heat and stir in vanilla extract.

Spoon into serving bowls and top with blueberries, coconut flakes, maple syrup, coconut milk—whatever makes you happy!

The Best Vegan Breakfast Burrito

INGREDIENTS

1 cup crumbled tofu or vegan egg

1 cup portobello bacon recipe , chopped into smaller pieces (or use other bacon recipe you prefer)

sea salt , to taste (if needed)

1 cup breakfast potatoes

1 cup black beans , homemade or store bought

4 burrito sized (no yeast) in tortillas , gluten-free if needed wheat

To Serve (optional):

Shredded cabbage

Avocado

Red onion

Jalapeno

Spicy cilantro cream sauce

Salsa

INSTRUCTIONS

Cook the crumbled tofu or vegan egg over medium heat. When almost done, add the bacon and mix in. Put into a bowl and set aside.

If you want the cabbage wilted a little, add to the pan and saute with broth or oil until just wilted. You can also use it cold, but this is a good option too.

Warm the tortillas by wrapping them in a damp paper towel and heating in the microwave for 30-45 seconds. Keep heating in 15 second increments to get them soft and pliable.

Fill with ingredients of choice, we used ¼ cup of the egg mixture, potatoes and beans. Then topped with all the fixings.

Fold in the sides, then bring the bottom over the top of the ingredients and tuck around them tight as you roll the burrito closed.

Place seam side down on a heated pan over medium low and grill for about 3-5 minutes until the edge is sealed. This helps make eating the burrito easier so it doesn’t fall apart, and also gives some great texture.

Enjoy!

Savory Breakfast Potatoes Recipe

INGREDIENTS

1 TBS Olive Oil

2 cups red or gold potatoes, diced

1/2 red or yellow bell pepper, diced

1/4 yellow onion, diced

1/2 tsp garlic powder

1/2 tsp sea salt

2 TBS fresh dill or rosemary

2 TBS fresh parsley

INSTRUCTIONS

Preheat oven to 400 degrees

Line a pan with foil or silicone baking mat

Combine potatoes, bell pepper and onions and toss with olive oil

Sprinkle garlic powder, sea salt and dill or rosemary to coat evenly

Bake for 40-50 minutes, until potatoes are tender when pierced with a fork

Garnish with fresh parsley

If you liked this recipe idea, you definitely need to check out these other breakfast options.

3-ingredient Vegan Pancakes

INGREDIENTS

1 banana

1 cup instant oats (100 g)

¾ cup plant milk of your choice (185 ml), we used oat milk

INSTRUCTIONS

Grind the instant oats in a blender.

Add the rest of the ingredients and blend until smooth.

Place ¼ cup of the batter in a non-stick skillet (or a lightly greased skillet) and cook for about two minutes for each side.

Serve with your favorite toppings.