Weekday breakfast for most people consists of either cereal or toast – and that is the same for vegans.
Many breakfast cereals are suitable for vegans, including: Weetabix, Rice Krispies, Frosties, many brands of cornflakes, Jordan’s Country Crisp, Kelloggs Fruit ‘n’ Fibre and Just Right. Instead of dairy milk, try adding soya milk or almond milk, or delicious fruit soya yoghurts. Add fresh fruit for a healthy zing! Porridge can also be made with dairy-free milks, including the convenient microwaveable Oat So Simple. Just watch out for Vitamin D in Kelloggs brands and honey as these are not vegan.
There are many more vegan cereals. If you are not sure whether your favourite is vegan, ask us, or ask the company!
Most breads are suitable for vegans, although some may contain milk or even honey. Check the labels if you are not sure. Instead of butter or dairy margarine, use dairy-free margarine such as Vitalite or Pure, which can both be found in supermarkets. Yeast extracts, peanut butter and jam are all vegan favourites. Or for something a bit more hearty, baked beans on toast is a great belly filler.
Tea, coffee and fruit juice are all vegan. Be careful when adding soya milk to very hot coffee as it can sometimes curdle. It does not affect the quality or taste but it doesn’t look all that nice!
At weekends, you may like to try something a bit more adventurous and interesting for your first meal of the day. For Vegan Month, here are our favourite weekend recipes, one for each of the weekend mornings in November.
There is no need to miss out on the traditional fry-up when you become vegan. Fry or grill veggie sausages, veggie bacon and tomatoes.
Fry onions, mushrooms and bread, and heat up beans. In a separate pan, make tofu scramble (see separate recipe here). Serve with a mug of tea!
Traditionally a way to use up leftovers, bubble and squeak usually has mashed potato as its base. To this, add any vegetables you like – spring onions, cabbage, carrots, peas, leeks or whatever you prefer. Mix them together and season. Add chopped herbs if you like.
Fry the mixture in a pan, turning it over a couple of times to make sure the vegetables are hot and the outside is nicely browned.
Serve as it is, with mustard or ketchup, or with veggie sausages on the side.
Fry your choice of mushrooms in olive oil with minced garlic and either fresh dill, parsley or thyme. As a variation, stir in a heaped tablespoon of dairy-free cream cheese or a splash of soya cream at the end.
Season and serve on ciabatta, a baguette or toasted sliced bread with dairy-free margarine.
This can be eaten like scrambled eggs. Serves 2.
Fry half an onion (chopped) in a little oil for 3 or 4 minutes and then add 1 clove garlic (minced) and half a green pepper (diced). Continue to fry until the onion is soft. Crumble 250g firm tofu into the pan (use your hands or mash with a fork). Add 1 tsp turmeric and mix. Add 50 ml stock (hot) and cook until the water is absorbed. Season to taste.
In a large bowl, mix together 250ml soya or rice milk (for a richer flavour, use half soya cream and half soya milk), 2 tbsp plain flour, 2 tbsp nutritional yeast flakes, 1tsp sugar and 1 tsp cinnamon. Heat 1 tbsp oil in a frying pan. Dip slices of bread (halved) into the mixture and fry until golden (up to 5 minutes) and then flip over and fry some more. Keep them warm in the oven until all are cooked and then serve with maple syrup.
There are so many vegan sausages available.
Grill or fry them, and eat them in bread with dairy-free margarine and wholegrain mustard.
Halve and toast the bagel, smother in dairy-free cream cheese and top with veggie bacon.
Add fresh parsley and black pepper to taste.