On the weekends I like to cook a big breakfast. The thing is most breakfasts revolve around eggs. So I'm down to maybe two things I can make for breakfast - scrambled tofu with veggie bacon and biscuits, or pancakes with veggie sausage and hashbrowns and fruit.



Do you make a big weekend breakfast? If so, what eggless dishes do you make?

pancakes

waffles

oatmeal

fresh fruits

smoothies

tofu scramblers

breakfast tacos with potatoes & beans...yummy

scones

biscuits

hashbrowns



I like to mix and match these foods and the family loves it. Hope that offers some ideas.

mmmmm, big vegan breakfast



you can make breakfast burritos, filled with either a tofu scramble or vegetable scramble (very versatile, but chopped cauliflower and mushrooms with peppers, tomatoes and your favourite spices would be very good. maybe served with salsa and vegan "sour cream")



fried mushrooms and baked beans work for the english and can work for you too, if you make them a bit more flavourful and less on the greasy side.



frittatas and spanish omelets can both take the place of the main egg dish. they are filling and taste so good! easy to veganize by using silken tofu for the egg part, look for some recipes online



what else... waffles, homemade or bought (van's waffles are available in many places and most kinds are vegan)



scones, muffins, fruit salad



fresh bread with an assortment of tasty spreads (like roasted garlic spread, roasted peppers spread, homemade pesto, olive spread, vegan pate, toffuti "cream cheese", earth balance margarine, etc...)



interesting hot cereal, like quinoa or bulgur with cinnamon, nuts, dried or fresh fruit and maple...



there's also delicious asian things like chinese congee (rice base) or indian uppuma (with cream of wheat) that are kind of like porridge but better.



i hope that helps!

p.s. "Vegan with a vengeance" has a great recipe for "fronch toast" that can be easily found online.

My favorites are:



1) pancakes



2) breakfast rice (rice made with a mix of water and coconut milk, then add dried fruit, cinnamon and toasted nuts)



3) breakfast burritos



4) fresh baked breads, scones or muffins with a fruit salad



5) anything with potatoes, usually sliced and fried with onions then add other veggies

yeah, that's what i was thinking. i was like, "down to two things" - WHAT?



add to that

muffins

biscotti

lattes

hot chocolate

stuffed french toast or plain french toast with maple syrup

breakfast almond and banana hummus

baked fruits with nuts

biscuits with a spicy "sausage style" mushroom gravy

hash browns w/ chili, veggies, etc

oatmeal w/ cooked apples

pancakes

Thanks so very much, everyone! I'm definitely going to try almost every one of these. They all sound delicious. The tacos and the burritos, and the mushrooms - ooh, I love mushrooms - and the bread, and coconut milk, and, and *drools all over keyboard*



I found the recipe for fronch toast and it called for chickpea flour. I wonder what the flour does? I don't remember if Whole Foods has chickpea flour - if I can't find any, would a different flour work?



Anyway, these ideas are all great! Who needs eggs!

the chickpea flower acts as a binder i think...

here's a recipe for banana french toast that i found somewhere and heavily modified....

Ingredients

2 large bananas (ripe)

2/3 cups soymilk

1 teaspoon cinnamon

½ teaspoon nutmeg

¾ teaspoon vanilla

12 slices stiff wheat bread

Oil for cooking

Maple syrup

Directions:

Blend together bananas, soymilk, cinnamon, nutmeg, and vanilla. Pour into a pie plate, and dip slices of bread into batter. Fry in a skillet with oil or it will stick to the pan.

Chickpea flour tastes 'eggy'. Wheat flour would give you the consistency, without the egg-like flavour. This could be a good thing, or you could add some nutritional yeast to make up for it.

often I have potato scones spread with margarine, half a tin of baked beans, and vegan sausages for my "weekend breakfast". I have coffee and orange juice with it and it fills me up.



Another good filling breakfast is porridge/oatmeal.

Tofu for breakfast???? that's new...I should try it.



Here are some ideas for big breakfast:

oatmeal

porridge with beans

porridge with sweet potato

soymilk with an egg (poached in soymilk)

2 slices of whole wheat bread

a banana

I'll pass on the egg, thank you.

oatmeal

cereal

vegan pancakes

How could I forget...



VEGAN FRENCH TOAST!



soooooooo goooood

potato scone recipe please.

Uhm.. recipe please?



This morning I had oatmeal with raisins, a touch of maple syrup, flaxseed and soymilk with some multigrain toast.



Pancakes are always a good breakfast, especially with some veggie bacon or veggie sausages.



Some soy yogurt on granola and sliced up banana is also quite yummy

um...*shifty eyes* normally I buy them. However, when I have leftover mashed potatoes from the night before I have had some success mixing a little flour into the mashed potatoes until it becomes 'dough like', forming this into patties and frying them in olive oil.

1/2 cup soy milk

3 Tbsp. unbleached flour

1/4 tsp. cinnamon

1 tsp. vanilla extract

4 slices whole-wheat or sourdough bread

Fresh fruit, fruit preserves, maple syrup or powedered sugar.



Whisk together the soy milk, flour, cinnamon, and vanilla.

Dip the bread in the batter, turning it to coat both sides, then cook it until golden brown, in a nonstick skillet.

Serve with fresh fruit, fruit preserves, maple syrup or powdered sugar sprinkled on top.



I tried this recipe with wheat bread and sprinkled a touch of a cinnamon and powdered sugar - with maple syrup as well - when it was done and it came out pretty well!



---

(pasted from an old message board of mine)



I haven't made these in a while, but last time I remember they were pretty darn good. I may try mixing up the recipe some once I get back home for winter break! can't wait to make these again...food on campus is kinda dull and usually repetitive.

Thanks Quincy!

Thanks for the recipes! I have a little "cookbook" - a three ring binder with recipes I've collected - and these are definitely going in there.

I have a ton of recipes myself, but they're not very organized. I should hole-punch the sheets and do the same!








welcome!

Naw, don't do that. Buy some page protectors, slip them in there, and put those in the binder. Then when you want a recipe you can just take the recipe out of the binder, and when you eventually get stuff all over it in the kitchen, you can just wipe it off and put it back in the binder!

you are brilliant, aren't you?



many of the recipe sheets that I have (especially the ones I used the most) are already stained, dampened and in messy shape.

Consider it repayment for the french toast recipe



And it wasn't so much brilliance as a fluke.. I was simply storing my recipes like that when I realized the benefits one day after a messy batch of scones

I have a full glass of water first thing, and then a nutritional shake.

This is probably the same recipe as Vegan with a Vengence but it's been around my house for ages and is foolproof.



The chickpea flour has the exact texture you need and adds a certain flavor that really make these taste very "french-toast-like".



Try to find the chick pea flour. It's well worth it.



Loaf of Italian or French bread (a baguette), preferably stale

1/2 cup soy creamer (thicker and creamier than soy milk, you can use regular soymilk if you really want)

1/2 rice or soy milk (vanilla soy milk makes these EXTRA tasty! I always use it here)

2 tbsp cornstarch

1/4 cup chickpea flour

vegetable or canola oil



Slice bread into 3/4 inch slices.

Mix together the creamer, milk and cornstarch in a wide shallow bowl. Stir until the starch dissolves. Add the flour and mix until mostly absorbed, but some lumps are ok.



Heat a nonstick skillet over medium high heat, and add a tbsp or 2 of oil to coat the bottom.



Soak the bread slices and add to the skillet. Cook on each side for 2 or 3 minutes, until golden brown with dark brown flecks.



**I usually add a pinch of sugar and some cinnamon because that's how we did French Toast when I was a kid.

I made french toast last weekend but it came out all soggy. What am I doing wrong?

Thanks for the recipe, TNS - I'll look for the chickpea flour. I live in a decent-sized city, I can probably call around and find some place that carries it.



Jonlien - what recipe did you use? I once made bananas french toast with a recipe where the batter only called for mashed up bananas and soymilk and nothing else, and it came out soggy.

I use the one from Vegan with a Vengeance which looks liks TnSs above. If you scrape any excess batter off the slice of bread (so it isn't soaking in batter) and fry in a non-stick pan, it turns out beautifully browned and not soggy.



I have less luck when using a pan where oil is needed, the french toast tends to get a bit soggy then.