The Ultimate Vegan Breakfast

Making this breakfast was super fun, and I’ll admit, I’ve never used so many spices while cooking as I did in the Moroccan chickpea “omelette”. Anyway, these two recipes came from Gaz Oakley’s Vegan 100 cookbook (with our own little tweaks), which I’ll include below the video so you can try it for yourselves if you so please. (:

 

Recipe #1: Moroccan Chickpea “Omelette”

1 cup chickpea flour

1 tsp ras el hanout

1/2 tsp ground cumin

1/4 tsp cayenne pepper

1/4 tsp paprika

1/4 tsp ground turmeric

1/4 tsp chopped fresh thyme

pinch of salt and cracked black pepper

2 tbsp nutritional yeast

1 tsp baking powder

1 cup water

olive oil for frying

Filling:

1 red bell pepper

1 small red onion

6 cherry tomatoes

10 pitted green olives

handful of spinach (we used mixed greens)

mushroom (we added this to the recipe)

 

Recipe #2: Maple “Pumpkin Pie” Pancakes

3/4 cup pumpkin (we substituted sweet potato instead)

2 cups porridge oats

1 1/4 cups almond milk (we substituted soy milk)

4 tbsp maple syrup pinch of salt

1 tbsp baking powder

squeeze of lemon juice

1 tbsp of coconut oil for frying

Topping:

Coconut yogurt

Blueberries (added this ourselves)

Banana (yep, this too)