Satisfying Veggie & Vegan Breakfast Recipes

January 17th, 2019 Food

There are loads of good reasons to opt for a plant-based diet for a month or more. A love of animals, a means to being healthier, or to reduce your impact on the environment.

We’ve always supported people’s diet choices at AliKats and do our best to ensure every meal is fresh and delicious. Breakfast is super important for replenishing your body with important nutrients after fasting through the night and re-energising you for the day ahead, whether that’s in the office or on the hill. So if you have signed up to ‘veganuary’ or are simply looking for ways to reduce meat intake in your diet, start the day as you mean to go on with one of our exciting breakfast options. See recipes below for vegan banana pancakes, vegan tofu scramble and our carrot, apple and chia seed muffins. Now eat up and let’s make today awesome!


Vegan & gluten free banana pancakes

These sweet and delicious pancakes are made with bananas, almond milk and oats. Get creative with fruit, berry and yogurt toppings.


1 cup certified gluten-free rolled oats

1/2 cup almond milk

2 tablespoons maple syrup

1 ripe banana

1 teaspoon vanilla extract

1 teaspoon baking powder

1/4 teaspoon salt

Coconut oil for cooking


  1. Place all the ingredients in a blender: oats, almond milk, maple syrup, banana, vanilla, baking powder, salt. Process until completely smooth.
  2. Brush oil in a large non-stick skillet or griddle over medium heat. Add batter and cook until edges are golden brown, about 2-3 minutes, flip the pancake and cook for another 2-3 minutes. Repeat until batter is all gone.
  3. Serve topped with maple syrup, wild blueberry compote, sliced banana, soy yoghurt as preferred.

Vegan tofu scramble

This egg-free scramble is nutritious and filling. A great way to kick-start your ski day.


1 tablespoon coconut oil

¼ cup white onion, diced

2 cloves garlic, minced

6 ounces extra firm tofu

¼ cup nutritional yeast

juice of ½ lemon

salt and pepper, to taste


  1. Heat the coconut oil in a small skillet over medium-high heat. Add diced onion and garlic and sauté until golden and fragrant, about 5 minutes.
  2. While onions are sautéing, crumble tofu in a small bowl with your fingers. Stir in nutritional yeast, lemon juice, and salt and pepper.
  3. Add tofu mixture to onions and cook for 2-3 more minutes, until tofu is heated all the way through.
  4. Serve immediately with sides of choice such as avocado or fried/roasted tomatoes.

Carrot, apple and chia muffins

These wholesome muffins are both diary and gluten free, and are great for when you are on the go. Make a batch and freeze them for those mornings when you know you need to be out the door (or on the slopes) quick. They are packed with antioxidants and also contain chia seeds, one of the best plant sources of Omega 3-fatty acids. This key nutrient has anti-inflammatory properties to help your body heal and recover faster after exercise.

Makes: 12 muffins


100g carrots, finely grated

75g apples, coarsely grated

1 tsp. four spice powder

1 orange finely zested

3 tbsp. chia seeds

75ml maple syrup

75ml mild olive oil

2 eggs

50g buckwheat flour

70g whole meal flour

1.5 tsp. baking powder

1/2 tsp. bicarbonate of soda

1 tbsp. rolled oats


  1. Preheat the oven to Gas Mark 4/ 180°C/ fan 160°C. Line a 12-hole muffin tin with paper cases.
  2. In a large bowl, mix the grated carrot and apple, four spice powder, orange zest, chia seeds, sugar, 1/4 tsp salt, oil and eggs, until combined.
  3. Set aside for 5 minutes, or until the chia seeds have expanded a little. Meanwhile, sift the flour, baking powder and bicarbonate of soda into a separate bowl.
  4. Stir the carrot mixture into the dry ingredients to form a batter. Divide evenly between the muffin cases and then scatter over the oats.
  5. Bake for 15-18 minutes, or until risen and springy to the touch. Remove from the oven and leave to sit for 5 minutes, before arranging the muffins on a wire rack to cool completely.

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