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. Here’s how to make a plant-powered breakfast.
Growing up, my breakfasts were super simple: toast and spreads. Preparation was straightforward too: step one, make toast; step two, add a spread from the available selection (jam, honey, peanut butter, or Marmite). I preferred Marmite because I don’t have a sweet tooth and I’m allergic to peanuts. For the record, my school lunches followed a similar routine: step one, select bread; step two, add a spread (from the same list).
As I’ve grown older, my tastes (and skills) have become more worldly. These days, I take inspiration from a variety of cuisines and try to use a wide array 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 favorite influences and plant-based recipes to enjoy at breakfast time (or brunch, lunch, or as a snack). My aim is to expand your palate and inspire you 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. Below, I have assembled some of my favorite influences and plant-based recipes to enjoy at breakfast time (or brunch, lunch, or as a snack). My aim is to expand your palate and inspire you to have more than just toast or cereal for your first meal of the day.
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 or wrap in a fluffy flatbread 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.
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