My husband’s favourite breakfast I cook almost every day! Easy high protein breakfast recipe!
3.6 میلیون بار بازدید -
5 ماه پیش
-
Incredible high protein vegan breakfast
Incredible high protein vegan breakfast recipe! It’s so good that I make it almost every day! Delicious and easy breakfast recipe everyone can make at home! It tastes better than meat and the result is amazing! My whole family and friends like it so much! Learn the new breakfast recipe and everyone will be delighted with its taste! Happy cooking and wishing you a wonderful day! 😊 💖
💬 Let me know in the comments if you enjoy my vegan recipes.
❤️ SUBSCRIBE to see new recipes: https://www.seevid.ir/c/WeCookVegan...
🥣 Ingredients:
1 onion
1 bell pepper
14oz | 400g | 1 can chopped tomatoes
1tbsp date syrup or sugar
1tsp ground cumin
1/2tsp Korean chilli flakes
salt to taste
2-4 garlic cloves (optional)
150g | 1 cup cooked chickpeas
🥣 Tofu “egg” ingredients:
12oz | 350g extra firm tofu (pressed for at least 10 minutes)
2tbsp nutritional yeast
1/4tsp onion powder
1/2tsp garlic powder
black pepper and salt to taste
6fl oz | 180ml | 3/4 cup dairy-free milk
chopped parsley
🧑🍳Cooking tips:
❗Feel free to add your favourite herbs and spices to the recipe to get your favourite flavour.
❗Press tofu for at least 10 minutes
❗You can substitute date syrup for sugar or any sweetener of your choice.
❗You can store tofu “egg” in your fridge for 2-3 days
❗Korean chilli flakes (gochugaru) alternatives include crushed red pepper flakes or cayenne pepper.
🥣 Method:
Slice 1 onion
Heat at little oil in a pan and add the sliced onion
Dice 1 bell pepper and add to the pan
Cook over medium heat for 3-5 minutes
Add 14oz | 400g | 1 can chopped tomatoes and 1tbsp date syrup
ℹ️You can substitute date syrup for sugar or any sweetener of your choice
Add 1tsp ground cumin and 1/2tsp Korean chilli flakes
ℹ️If you do not have Korean chilli flakes (gochugaru) you can substitute it for crushed red pepper flakes or cayenne pepper
Season with salt to taste
Mince 2-4 garlic cloves (optional) and add to the pan
Add 150g | 1 cup cooked chickpeas
Stir well and cook with the lid on over medium heat for about 5 minutes
Add to the food processor bowl the following ingredients:
12oz | 350g | 1 pack extra firm tofu
ℹ️Press tofu for at least 10 minutes first
2tbsp nutritional yeast
1/4tsp onion powder
1/2tsp garlic powder
black pepper and salt to taste
6fl oz | 180ml | 3/4 cup dairy-free milk.
Blend until smooth
Remove the lid and make 4-5 small wells
Scoop in your tofu “egg” mixture
Cook over medium heat with the lid on for about 8 minutes
Take the lid off and cook for another 8 minutes or until the tofu mixture is set
Add chopped parsley
Remove from heat and allow to cool and set.
Serve with crusty bread and enjoy this delicious breakfast!😋
✅ℹ️On my vegan recipes channel you will find many more easy budget recipes! You will learn how to cook delicious plant based dishes with little time and on a budget with ingredients anyone can afford.
❤️My friends if you like this video you can help to grow and develop the channel:
Rate the video 👍
WRITE A COMMENT, ask me a question and share your cooking ideas! I will be more than happy answer all comments.
Thank you so much for watching my video and see you again soon! 💚 😊 💖
#recipe #vegan #breakfast
💬 Let me know in the comments if you enjoy my vegan recipes.
❤️ SUBSCRIBE to see new recipes: https://www.seevid.ir/c/WeCookVegan...
🥣 Ingredients:
1 onion
1 bell pepper
14oz | 400g | 1 can chopped tomatoes
1tbsp date syrup or sugar
1tsp ground cumin
1/2tsp Korean chilli flakes
salt to taste
2-4 garlic cloves (optional)
150g | 1 cup cooked chickpeas
🥣 Tofu “egg” ingredients:
12oz | 350g extra firm tofu (pressed for at least 10 minutes)
2tbsp nutritional yeast
1/4tsp onion powder
1/2tsp garlic powder
black pepper and salt to taste
6fl oz | 180ml | 3/4 cup dairy-free milk
chopped parsley
🧑🍳Cooking tips:
❗Feel free to add your favourite herbs and spices to the recipe to get your favourite flavour.
❗Press tofu for at least 10 minutes
❗You can substitute date syrup for sugar or any sweetener of your choice.
❗You can store tofu “egg” in your fridge for 2-3 days
❗Korean chilli flakes (gochugaru) alternatives include crushed red pepper flakes or cayenne pepper.
🥣 Method:
Slice 1 onion
Heat at little oil in a pan and add the sliced onion
Dice 1 bell pepper and add to the pan
Cook over medium heat for 3-5 minutes
Add 14oz | 400g | 1 can chopped tomatoes and 1tbsp date syrup
ℹ️You can substitute date syrup for sugar or any sweetener of your choice
Add 1tsp ground cumin and 1/2tsp Korean chilli flakes
ℹ️If you do not have Korean chilli flakes (gochugaru) you can substitute it for crushed red pepper flakes or cayenne pepper
Season with salt to taste
Mince 2-4 garlic cloves (optional) and add to the pan
Add 150g | 1 cup cooked chickpeas
Stir well and cook with the lid on over medium heat for about 5 minutes
Add to the food processor bowl the following ingredients:
12oz | 350g | 1 pack extra firm tofu
ℹ️Press tofu for at least 10 minutes first
2tbsp nutritional yeast
1/4tsp onion powder
1/2tsp garlic powder
black pepper and salt to taste
6fl oz | 180ml | 3/4 cup dairy-free milk.
Blend until smooth
Remove the lid and make 4-5 small wells
Scoop in your tofu “egg” mixture
Cook over medium heat with the lid on for about 8 minutes
Take the lid off and cook for another 8 minutes or until the tofu mixture is set
Add chopped parsley
Remove from heat and allow to cool and set.
Serve with crusty bread and enjoy this delicious breakfast!😋
✅ℹ️On my vegan recipes channel you will find many more easy budget recipes! You will learn how to cook delicious plant based dishes with little time and on a budget with ingredients anyone can afford.
❤️My friends if you like this video you can help to grow and develop the channel:
Rate the video 👍
WRITE A COMMENT, ask me a question and share your cooking ideas! I will be more than happy answer all comments.
Thank you so much for watching my video and see you again soon! 💚 😊 💖
#recipe #vegan #breakfast
5 ماه پیش
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