My favorite vegan breakfast ideas

Tofu scramble

1 lb. Extra-firm Tofu crumbled

1 Small Onion

3 Tsps. Minced Garlic

1 Bell Pepper, Diced

1 Tsp. Paprika

1/4 Tsp. Ground Tumeric

1/4 Cup Nutritional Yeast

1 Cup Baby Spinach

Salt & Pepper to taste

Cook on stove until fully cooked

Banana pancakes

1 Ripe Banana, Mushed

2 Cups Whole Wheat Flour

2 Cups Almond Milk

2 Tbsp Baking Powder

Cook on stove until golden

Cinnamon rolls

Crumble Topping:

1/3 Cup Brown Sugar

3/4 Cup Flour

1 Tsp Cinnamon

6 Tbsp Vegan Butter, Melted

Muffin:

1/2 Cup Vegetable Oil

1/2 Cup Brown Sugar

1/4 Cup Sugar

1/2 Cup Unsweetened Applesauce

3/4 Cup Unsweetened Almond Milk

1 Tsp Apple Cider Vinegar

2 Cups Flour

2 Tbsp Cornstarch

2 Tsp Baking Powder

1/2 Tsp Baking Soda

1 Tbsp Ground Cinnamon

1/2 Tsp Salt

Icing:

3/4 Cup Powdered Sugar

1 Tbsp Vegan Vanilla Creamer

1. Bake at 400 degrees for 5 minutes

2. Add crumble gently on top

3. Bake for another 16 minutes at 375 degrees

4. Once cooled, add icing

chia seed pudding oats

1 Cup Oats

1/4 Cup Chia Seeds

2 Cups Unsweetened Almond Milk/Oat Milk

1 Tsp Vanilla

1/2 Tsp Cinnamon

1 Tbsp Maple Syrup

Nuts of your choice

Mix ingredients into a bowl and let sit for 10 minutes
Add 1 Cup of frozen fruit of your choice
Let sit in fridge overnight, top with nuts of your choice & enjoy in the morning