Vegan Breakfast Recipes
Rise and shine with UnchainedTV’s irresistible vegan breakfast recipes! Whether you’re a committed vegan or exploring plant-based options, our breakfast creations will help you start your day off right!
Fuel your day with a variety of mouthwatering options that prove vegan breakfasts can be both satisfying and flavorful. From hearty and savory to light and sweet, our vegan breakfast recipes offer something for everyone. Imagine waking up to fluffy vegan pancakes drizzled with maple syrup, or whipping up a smoothie bowl packed with fresh fruits and superfoods. Craving something savory? Try our protein-rich tofu scramble or avocado toast with a twist. you’ll love waking up to easy, delicious plant-based meals that are both delicious and nutritious.
Don’t settle for an ordinary breakfast. Vegan breakfasts are not only better for your health but also kind to the planet. Embrace a more compassionate lifestyle with a guilt-free way to start your day.
Santa Monica, Ca, December 27, 2022, 6:50 p.m. PST Mini Baked Vegan Omelets Are The Best For Parties! These delicious mini-baked vegan omelets with JUST Egg, Tofurky, and vegan cheese are so impressive, your friends won’t have any idea they are actually 100% vegan. Because they are mini, they make great little appetizers for any party, any time of the day. Tonia Carrier-Hicks shows us how simple it is to turn your favorite non-vegan dishes into your favorite vegan ones!
Avocado Toast Made In Your Own Kitchen Do you love avocado toast, but don’t love the cost of it at restaurants? Now you can make your own delicious, ingredients-packed, fancy avocado toast at home, using Tracy Child’s tasty recipe!
Egyptian Breakfast Beans, Good For The Gut! Egyptian breakfast beans are what’s cooking in the kitchen today! This delicious dish, made with a fava bean base, can be eaten for breakfast, lunch, or dinner and it is full of fiber, promoting great gut health. Join guest Chefs, Dahlia Marin, RDN, LD, and James Marin, RD, EN, co-founders of Married to Health, as they show us how to make this special meal, beaming with health.
Fluffy Chickpea Vegan Omelet Thinking omelets are off-limits for vegans? Think again! You won’t want to miss this episode of #LunchBreakLive where cookbook author and vegan chef at Catskill Animal Sanctuary, Linda Soper-Kolton, shows you how to turn chickpea flour and your favorite veggies into a fluffy, scrumptious, vegan omelet!
Had A Little Too Much To Drink? This Hangover Breakfast Will Help! I am not condoning drinking, and definitely not drinking too much…but, if the night got the best of you and you wake up with a bit of a hangover, this breakfast will help!
Loaded Tofu Scramble Fiesta Loaded Mexican style tofu scramble recipe on today’s #LunchBreakLIVE! Born vegan, our guest chef Sarina Farb shows us how to whip this simple yet totally flavorful and healthy scramble together. Eat is as is, or throw it in a wrap and eat it like a burrito (that would be my choice). Either way, your tastebuds will be thoroughly satisfied.
Simple And Delicious Energy Balls Oatmeal walnut energy balls that will get you moving! Get ready for these tasty, easy get-up-and-go treats on #LunchBreakLIVE. Guest Chef, the Vegan Sassy Senior Charlene, demonstrates how to bake these no make simple balls of heaven. Let’s take a look… THE SASSY CHEF Charlene Woodruff, a registered nurse of 40 years, wears many hats during the day!
Onion Pancakes With Kale, Mushrooms, And Tofu Sour Cream! Savory kale and mushroom onion pancakes topped with tangy tofu sour cream! #LunchBreakLIVE with Caroline DiNicola Fawley, a plant-based chef, who does development and design for the whole food plant-based delivery company, MamaSezz. Today she makes these unique and totally delicious vegan pancakes for us. Let’s take a look at how it’s done… WHOLE FOOD PLANT-BASED DELIVERY WITH MAMASEZZ Caroline DiNicola Fawley is a plant-based chef, who does business development and product design for the whole food plant-based delivery company, MamaSezz.
Homemade Vegan Scones Anyone Can Make Tired of the same old breakfast muffin? We have a new and exciting recipe to freshen up your mornings. These apple vegan scones with a cider cinnamon glaze will knock your socks off.
Vegan Pumpkin Muffins, Perfect Fall Recipe Who doesn’t love the pumpkin flavors of the Fall! On this episode of #LunchBreakLIVE, we have 13-year-old vegan chef Nyla Reese, creator of Nyla’s Petite Bakery, preparing her original recipe for us. These bite-sized vegan pumpkin muffins are certain to become a favorite go-to recipe for the family, so go ahead and give them a try. Let’s take a look at how Nyla makes these little treats… ABOUT NYLA’S PETIT BAKERY Nyla Reese, the owner of Nyla’s Petite Bakery, is a 13-year-old plant-based baker.