A WEEK OF VEGAN BREAKFASTS // 7 easy + delicious recipes! 😋

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RECIPES IN TODAY’S VIDEO:

Buckwheat waffles:
– 3/4 cup soy milk, mixed with:
– 1 tsp apple cider vinegar
+
– 1/2 tbsp flax meal, mixed with:
– 2 tbsp water
Put these ingredients in a blender and then, add:
– 1 tsp vanilla extract
– 1 1/2 tbsp coconut sugar
– 1/2 tsp baking soda
– 1 cup buckwheat flour
Cook in a waffle maker until golden, serve with fresh fruit and maple

Chickpea tuna:
In a bowl, combine:
– 1 can chickpeas, drained, rinsed and mashed with hands
– 1/4 cup vegan mayo
– juice of 1/2 a lemon
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp nutritional yeast
– a pinch of salt
– a pinch of black pepper
– 1 tbsp spring onion
Serve on bread with your favourite additions – I love sliced tomato + avocado 🙂

Peanut butter + raspberry oatmeal:
Peanut butter oats:
– 3/4 cup oats
– 1 cup soy milk
– 1 tbsp peanut butter
– 2 tbsp maple syrup
– 1/2 tsp vanilla extract
– pinch of salt
Mixed over the heat until desired consistency
Raspberry compote (or is it pronounced comp-oat? I’m confused):
– 1 cup frozen raspberries
– 1 tbsp maple syrup
– 1/2 cup water
Mixed over the heat until desired consistency
Served in a bowl, and topped with:
– peanut butter drizzle
– fresh berries
– almonds
– frozen raspberries

Sundried tomato & basil muffins:
In a bowl, mix:
– 2 cups gluten-free self-raising flour
– pinch of salt
– pinch of pepper
– 1 tsp garlic powder
– 1 tsp nutritional yeast
Then, add:
– 1/2 cup melted vegan butter
– 1 cup soy milk
– 1 flax egg (1 tbsp flaxmeal + 3 tbsp water)
and mix well, before adding:
– 1/2 cup sundried tomatoes
– 1 tbsp basil
– 1 tbsp chives
Bake at 180 degrees celcius for 35 minutes, serve warm and store in an air-tight container

Cauliflower fritters/burger patties:
In a large bowl, combine:
– 1 head of cauliflower, which has been cut into florets and boiled until super soft – and then mashed.
– 2 tsp garlic powder
– 1 tsp onion powder
– 1 tbsp chives
– 2 tsp parsley
– 1 tsp dill
– 1 1/3 cups buckwheat flour
– 2 cups almond meal
– 1/2 tsp salt
– 1/2 tsp black pepper
Rolled into patties and then baked at 180 degrees celcius for 25-30 mins

Cacao and raspberry smoothie bowl:
– 1 frozen banana
– 3/4 cup frozen raspberries
– 2 tbsp coconut yoghurt
– 1 tbsp cacao powder
– 1 tbsp soy milk
Blended well, served in a bowl and topped with:
– fresh berries
– choc granola
– almond butter
– raw almonds
– dark chocolate

Fresh brekky tacos:
Chickpeas:
– 200g chickpeas, washed and drained
– pinch of salt
– pinch of pepper
– 2 tsp olive oil
– 2 tsp garlic powder
Fried over med-high heat until crispy
Green capsicum salsa:
– 1/2 avocado
– 1 tbsp coriander
– juice of 1 lime
– 1/4 of a green capsicum
– 1 tbsp spring onion
All chopped finely + mixed well

🌻 BUSINESS ENQUIRIES: ducksamanda@gmail.com

🌻 FAQ:
– What diet do you eat?
I eat a vegan diet which is also predominantly gluten-free, however I do occasionally eat gluten and therefore include it in recipes on my YouTube channel
– What camera do you use?
I use a Canon 90d primarily, and occasionally use a Sony a5000 and GoPro Hero 3+
– How do you edit your videos?
I use Adobe Premiere Pro and highly recommend Peter McKinnon on YT for tutorials
– Where do you source copyright free music?
I pay a montly subscription to Epidemic Sound for copyright free music
– Where do you live?
Gold Coast, Queensland, Australia
– How long have you been vegan?
5+ years
– Do you take any supplements?
Only a b12 spray under my tongue 1-2 times a week, otherwise levels are perfecto!

✰ This video was sponsored by Skillshare 🙂

#easy #vegan #recipes

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