Three Whole Food Plant-based Breakfast Egg Dish Recipes

These are 3 delicious plant-based (vegan) recipes are from the Plant Based Recipe Cookbook with over 100 whole food, plant-based recipes for breakfast, lunch, dinner, desserts and more!. To get the entire cookbook plus bonus material including the 30 Day Jumpstart Guide + the Green Smoothie Recipes, and more extra bonuses, click here.

3 Whole Food Plant-based Breakfast Egg Dish Recipes

1. CHICKPEA FLOUR OMELET WITH SPINACH & KALE

Serves 1 – Prep Time: 10 mins – Ready in 10 mins

Ingredients

●● 1/3 cup chickpea flour

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●● 2 tablespoons ground flax seeds ●● 1/2 cup water

●● 1 tablespoon lemon juice

●● 1 teaspoon tahini

●● Salt and pepper, to taste

●● 1 tablespoon extra virgin olive oil or water as needed.

Directions

  1. Start by mixing the chickpea flour, and ground flax seeds together. Add the water, lemon juice, and tahini, then whisk to combine. Season to taste and let sit for about 5-10 to thicken.
  2. Heat a frying pan to medium heat. Add the olive oil and the omelet mixture. Add the chopped spinach and kale leaves, diced avocado, cherry tomatoes, and spices you like.
  3. Let cook for 5-10 minutes. Using a spatula, ease around the edges of the omelette and fold it over in half. The omelet is ready when it starts to turn golden brown underneath. Remove from the pan, serve with some fresh arugula, top with tahini drizzle, and serve.

TOTAL CALORIES: 632

Protein: 28g

Carbs: 66g

Fats: 5g

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2.  PLANT-BASED SPINACH,MUSHROOM & TOFU OMELET

Serves 1 – Prep Time: 5 mins – Ready in 2 mins

Ingredients

●● 14 oz silken firm tofu

●● 2 Tbsp of nutritional yeast

●● 2 Tbsp of garlic

●● 1 1/2 tbsp of olive oil

●● 1 Tbsp of salt

●● 1/2 Tbsp of cumin

●● 1/4 Cup of organic coconut flour

●● 1 Tbsp of cornstarch

●● 1 Tbsp of coconut oil

●● 1/2 small onion

●● 1 Cup of mushroom slices

●● 2 Cups of spinach

Directions

  1. Combine the garlic, tofu, nutritional yeast, olive oil, cumin, and salt in food processor. Blend the mixture until smooth and well combined. Add the cornstarch and flour and pulse to combine. Heat a large non-stick skillet over medium-high heat and lightly grease with cooking spray.
  2. Pour about 1/2 cup of the batter into the skillet and spread to about 6-inches wide. Cook for 3 to 5 minutes until the top is dry then flip and cook for another minute.
  3. Transfer the omelet to a plate and repeat with the remaining batter. Heat the oil in a small skillet over medium heat.
  4. Add the onion and mushroom and cook for 3 minutes until the onion is translucent. Stir in the spinach and cook for 1 to 2 minutes more until spinach is just wilted. Divide the spinach, onion, and mushroom mixture among the omelets and serve hot.

TOTAL CALORIES: 631

Protein: 44g

Carbs: 54g

Fats: 28g

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3. VEGAN SPINACH,TOFU & TOMATO SCRAMBLE

Serves 1 – Prep Time: 10 mins – Ready in 10 mins

Ingredients

●● 1 oz extra-firm tofu crumbled

●● 1 Small Onion chopped

●● 3 Galic Cloves

●● ¼ Can roma chopped tomatoes

●● 1 tsp. cumin

●● 1 tsp. smoked paprika

●● 1/4 tsp. turmeric, more as desired

●● 1/4 cup nutritional yeast (I use this brand)

●● Large handful baby spinach (or more)

●● A sprinkle of salt for taste

Directions

  1. Dice onion and mince garlic.
  2. In a large pan over medium-high heat, saute onion with a little salt for 7-8 minutes. (I use about 3 Tbsp. water/ veggie broth to saute for no-oil method.)
  3. Meanwhile, remove some of the excess liquid from tofu. Then crumble tofu and chop tomatoes.
  4. Add garlic to the pan, and cook for 30 seconds.
  5. Add crumbled tofu and tomato. Reduce heat to medium and cook about 10 minutes, stirring occasionally. (Some may stick on the bottom but that’s normal.)
  6. While the tofu is cooking, put the cumin, paprika, and turmeric in a small bowl.
  7. Add 1 Tbsp. water, and stir to combine.
  8. Add seasonings and nutritional yeast to the pan. Stir well to combine.
  9. Add spinach, stir, and cook another 3 minutes until spinach is wilted. Add salt if needed.

TOTAL CALORIES: 225

Protein: 21g

Carbs: 23g

Fats: 25g

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