Category: Breakfast

Vegan Cheddar Bacon Scones with Chives, Tempeh, and Mushrooms

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Vegan Cheddar Bacon Scones with Chives, Tempeh, and Mushrooms

  • Servings: 6-8
  • Difficulty: easy
  • Rating: ★★★★★
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Easy 'running out of the door' breakfast

Ingredients

  • ¾ cup plain unsweetened plantbased milk + 1 tsp apple cider vinegar for your “buttermilk”
  • 2 cups all-purpose flour
  • 1 tsp sugar
  • 1 tbsp baking powder
  • 2 tbsp nutritional yeast
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ½ cup vegan butter, cubed and cold
  • 1 cup Dairy-Free Cheddar Shredded cheese
  • 2 tbsp chives
  • 1/4 cup diced cremini mushrooms
  • 1/3 cup “maple bacon” marinated tempeh

Directions

  1. Mix your plantbased milk + apple cider vinegar in a bowl and set aside for 10 mins to make buttermilk.
  2. Preheat oven to 218°C or 425°F.
  3. In a large bowl, mix together the dry ingredients (flour, sugar, nutritional yeast, baking powder, garlic powder, onion powder, salt).
  4. Then, mix in the cubed vegan butter roughly.
  5. Mix in ‘buttermilk’ mixture, chives, tempeh, and cheddar shreds.
  6. Knead dough 3-4x.
  7. Roll out into an oval/circle that fits whatever baking sheet you’re using as long as it’s about 1 inch thick, and cut into 6-8 pieces.
  8. Bake for 20-30 minutes.
  9. Enjoy!

Easy PB & Banana Overnight Oats

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Easy, healthy, yummy, lazy broke student meal/breakfast that is also vegan 😋😋 (just checking all the boxes) 😌 overnight oats are one of the best things to ever happen to mornings, to be honest. A little dramatic but you’d understand if you tried it. 

Easy PB & Banana Overnight Oats

  • Servings: 1, in 1 mason jar
  • Difficulty: easy
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Easy and quick breakfast perfect for students.

Ingredients

🍌1 really ripe banana (should ) 🍌1/2 cup oats 🍌1/2 cup plant milk 🍌1 tbsp peanut butter 🍌1 tbsp chia seeds 🍌1 tbsp maple syrup 🍌1 tbsp oat bran (optional) 🍌Toppings (I made chia raspberry jam, cut up apple and peach, sprinkled with chia and pumpkin seeds, and added more PB)

Directions

  1. In a bowl, mash your ripe banana with a fork or masher.
  2. Stir in the other ingredients and make sure they’re well combined. Pour into mason jar and store in the fridge.
  3. In the morning, add toppings (optional) and enjoy.
Will keep in the fridge for up to 3 days.