Vegan Breakfasts

I started tweeting and posting pics on facebook of my breakfasts and I got the immediate, send me the recipe please! I honestly never even think to jot them down soemtimes as I am in the kitchen creating, but I am trying to get better about it, so here are some of my favorite new break fast ideas that do not involve eggs. I must admit, they are the things I have missed the most since going vegan. I was ok giving up meat, I was only doing lean turkey and chicken breast anyways and not at all meals. I was already dairy free so that part was easy. But my eggs and egg beaters, those were tough.

But I have found that I can still enjoy  breakfast without missing them too much. The thing I miss most, I found a replacement for that kind of works. So I thought I would share :)

First, I have embraced gluten free oats again. Being grain free for a long timme, a year perhaps? I missed it. So now I have been having old fashioned oats, oat bran, or this gluten free whole grain grit type of cereal I found. I alternate around so I do not get bored! I make them with a cup of unsweetened almond, coconut, or flax milk and put in some frozen berries. I find if I have time I like to cook them on the stove but if I am in a rush the microwave works well too.

But when I am racing, or long running on weekends I need something portable. So I came up with a bake, a take along item I can bake ahead of time and take with me.

Vegan Pumpkin Bake (this is the title I used in My Fitness Pal)

1 can 29oz of pure pumpkin
1 medium banana (or you can use a large jar of banana baby food I like doing that sometimes)
1/2 cup natural apple sauce
4 tbsp flax meal (a great egg replacement)
cinnamon
1 cup unsweetened flax milk (almond milk etc)
2 cups old fashioned oats
stevia to taste

All I do is mix all together and bake in the oven for about 45 min to an hour at 350. I cut it into 4 sections and each serving is 300 calories so It gives you a solid breakfast option especially when on the go. Sometimes I will eat it with some raw almonds or walnuts when I am in a hurry.

To get the feeling of my egg scrambke back I came up with this.

1 serving of Arrowhead Mills gluten free brown rice grits its called Orgnaic Rise and Shine and a serving is 1/4 cup. I make it in a small sauce pan on the stove with  1 cup of plain almond milk. While that is going on I saute some veggies in 1 teaspoon of olive oil. I used zuchinni, tomato, onion, peppers and spinach this time. Then when the veggies were done and cereal I combined the 2 in the pot and added 1/4 cup of Daiya cheddar vegan shreds. The Daiya cheese is my favorite vegan cheese it melts and tastes great!

The result was a yummy scramble of veggies, grits, and cheese and it curbed my egg scramble craving.