Shakshuka is a traditional breakfast dish common to a number of Middle Eastern and North African countries. Recently, it’s become a brunch favourite and café staple in many Western countries. It consists of a rich tomato-based sauce which is spiced and filled with any number of vegetables, pulses or meats and then topped with poached eggs. For this vegan alternative, I’ve taken out the eggs chosen to go with chickpeas to bulk out the base and add some protein. However, you could definitely substitute any kind of lentils or meat alternatives for an equally tasty dish.
My girlfriend and I have recently gone through a big change in our diet and as a result had to find new meal ideas. In particular, I’ve fallen in love with having omelettes for breakfast. Omelettes are great because they are low in calories and high in protein. Omelettes also offer the opportunity for variety; you can mix it up by adding different ingredients to spice it up. They are also a good option if you have limited time, you can whip one up in just 10-15 minutes. This mushroom, feta and asparagus version is my favourite, the ingredients complement each other well and give a nice balance, I like to add hot sauce as well for a touch of spice. Overall, it has about 350 calories and 32 grams of protein.
Overnight oats are one of the easiest meal-prep breakfasts that you can make, simply whisk together the ingredients and leave to soften in the fridge overnight. I often make a big batch on a Sunday and eat them throughout the week. I am always looking for new flavour combinations many of which you can find already on this site. Of the overnight oats recipes I have posted, this is the first that is not strictly vegan, nutella is not vegan as it is made with milk but there are plenty of brands such as Vego and Pana that make very good plant-based alternatives.
Overnight oats are one of the easiest make-ahead breakfasts that you can make, simply whisk together the ingredients and leave to soften in the fridge overnight. I often make a big batch on a Sunday and eat them throughout the week. I am always looking for new flavour combinations many of which you can find already on this site.
You could go out to a café for your weekend brunch, or you could stay in and make your own with this easy recipe. Smashed Chickpeas on toast is a winning combination, a simple alternative to avocado toast, chickpeas are lower in fat and higher in protein. Added to the chickpeas are lemon, for freshness, and harissa to add a spicy zing. Atop the smashed chickpeas, in order to give the dish balance, we have tomatoes which are charred and blistered in olive oil to give contrast to the chickpeas.
Overnight oats area favourite breakfast option for me. They are incredibly easy to make and are a good meal prep option. As with all of my overnight oats recipes, this is 100% vegan and has no refined sugar. The addition of matcha adds a bitterness and complexity that balances the sweetness of the maple syrup. Topping with sesame seeds also adds a crunch.