“What do vegans eat for breakfast?”
That’s a great question! I’m so glad you asked!
I know I’m not alone when I say that oatmeal is one of my favorites. Personally, I like it plain but I also enjoy adding fruit, peanut butter, cinnamon, and/or cacao nibs. Just plain fruit is also an easy breakfast of choice for many vegans. Two of my good friends make homemade buckwheat waffles almost every morning, and they even making a delicious blueberry compote to go with. Another popular option for those who like to go all out in the mornings is tofu scramble. Yes, this did infact start as a replacement for scrambled eggs. But believe me when I tell you that it has morphed into something much more extravagant. People add all kinds of veggies like kale, mushrooms, garlic, olives, peppers, chiles, potatoes, tomatoes, onions, broccoli, avocado…the list goes on and on, and it is never boring! The spices and flavorings added to tofu scrambles are just as widely varied. And of course, let’s not forget that most bread, bagels, and english muffins are also vegan. Avocado spread on any of those is just the bomb.
With my tummy being as sensitive as it is, I generally prefer liquid breakfasts. It’s true that these types of meals don’t hold me over as long, but I’m ok with that. In fact, I like being hungry more frequently throughout the day so I can snack and/or eat smaller meals more than three times a day. In the summertime, smoothies are my go-to breakfast option. I’ll add any kind of fruits, greens, non-dairy milk, nut butters, wheat grass powder, and/or protein powder. In the wintertime when it is too cold for smoothies, I make pureed soups. I have a Vitamix, and one of my favorite features of this machine is the ability to make soup right in the blender. Of course it is always pureed soup, which I love! I just throw all of the ingredients in the blender and let it run on high for 5 minutes. The result is a smooth and steamy soup that really gets me warmed up and moving in the morning. The recipe that I’m sharing today was born out of my efforts to come up with a morning soup that is very simple and easy on a low-budget. It is very flexible. Use any beans, grains, or veggies of choice. Along with the frozen veggies, I’ve also used celery, daikon, cilantro, and mixed greens. The soup in the photo was made with mixed greens, hence the color. I bought a bottle of spicy vegetable juice, but I bet this would be great with homemade juice and/or broth.
I’m envisioning the Cupid’s Landing cafe menu to include “Smoothies and Breakfast Soups.” What do you think about that? I think we can me make it a thing.
Veggie, Bean, and Rice Pureed Soup
Makes 1-2 servings
- 3/4 cup water or broth
- 1/2 tsp Better Than Bouillion vegetable base (omit if using broth instead of water)
- 1/2 cup chickpeas (or any bean of choice)
- 1.5 cups frozen mixed vegetables, thawed (or any veggies of choice, chopped small)
- 1 cup cooked brown rice (or any grain of choice)
- 1 cup spicy vegetable juice (store bought or homemade)
- Salt and pepper to taste
If using a Vitamix: Combine all of the ingredients in the blender. Blend on high for 5 minutes, allowing steam to escape by removing the lid plug (you may want to start with the plug in to prevent splatter as things are initially getting tossed around.) Pour into a mug or bowl and serve!
If using a regular blender: Combine all of the ingredients in the blender. Blend on high until pureed and desired consistency is reached (1 minute intervals, if necessary.) Add the pureed mix to a small-medium pot and heat on medium-high heat until desired temperature is reached (roughly 5 minutes for me). Stir frequently to prevent burning. Serve when you feel it is warm enough for you!