My aim is to prove that breakfast options can extend beyond just the mundane routine of toast or cereal. Even if your heart is set on toast, I’ll show you how to elevate it to a gourmet level. This is how to make a plant-powered breakfast.
My childhood breakfasts were super simple: toasts and spreads. Preparation was obviously straightforward too. Step one: make toast, step two: add spread from available selection (jam, honey, peanut butter or Marmite). I had a preference for Marmite, I don’t have a sweet tooth and I am allergic to peanuts. For the record, the same went for school lunches – step 1: select bread, step 2: add spread (see list above).
As I have grown older, my tastes (and skills) have become more “worldly”. These days I take inspiration for a variety of cuisines. I also try to use a wide variety of seasonal vegetables with every meal. It’s not just healthier, it also makes the food more interesting.
How to make a plant-powered breakfast
Below I have assembled some of my favourite influences and plant-based recipes to eat at breakfast time (or brunch, lunch or as a snack). I’m hoping that I can increase your palette and also give you inspiration to have more than just toast or cereal for your first meal of the day.
Mix ‘n’ match to create new parings for your toast or crostini or pack a sandwich for breakfast on the go. Roll fillings in a crepe or serve with egg-free French Toast for leisurely brunch. On special weekend mornings a homemade crumpet might even end up on our plates.
Something Green
A green tomato chutney is a tasty addition to any course and avocado whip can be served as both a spread or a dip. A green bean pâte might seem a bit fancy for breakfast, but all forms of beans on toast are a great way to start the day. And add a contrast colour to those tasty greens, with a quick pickled red onion.
A Taste of the Mediterranean
Many Mediterranean recipes are naturally flavour packed and have always been plant-based. In some countries hummus is traditionally a breakfast dish, not just a snack dip. Spread on a wholegrain bread and top with vegetables or serve with falafel for a protein packed way to start the day.
Full of eggplant, moutabel is another tasty dip that makes a delicious toast spread. To add a medley of vegetables with every bite, when in season, keep a jar of caponata in the fridge.
Something fruity and sweet
You may prefer something fruity and sweet to start your day. A quick and easy raspberry ripple is a low sugar jammy option. Date syrup is a whole food sweetener that you can easily make at home. Drizzle on a crumpet or swirl through a plant-based yoghurt served with granola for a quick and easy breakfast.
A stack of gluten-free buckwheat pancakes is always a welcome sight. On chilly mornings a warm and creamy of porridge with pear and cherry compote can be a welcome way to fuel up for the day.
