Looking for Veganuary inspiration to kick start your January? How about these recipes from Vegan Camper Van Cooking for delicious breakfasts to celebrate the new year?
Shakshuka
Shakshuka is a speciality of North African and Israeli cuisines that is typically made with poached eggs, tomatoes and onions. This dish tastes good at any time of the day. We love it for our weekend brunch. It’s packed with good proteins and has a really delicious, spicy taste.
SERVES 2–3
1 onion
3 cloves garlic
2 tbsp olive oil
2 red peppers
250 g tofu
400 g baby plum tomatoes
1 tsp balsamic vinegar glaze
1 tsp smoked paprika
1 tsp ground coriander
½ tsp ground caraway
1 tsp sesame seeds
½ tsp ground cinnamon
300 ml tomato passata
(sieved tomatoes)
Salt and pepper
250 g cooked haricot beans
1 tbsp tahini
Juice of ½ lemon
½ tsp salt
½ tsp garlic powder
Chop the onion and garlic and sauté in a frying pan with the olive oil. Remove the seeds from the peppers and slice into thin strips. Drain and squeeze the tofu, then cut into cubes. Add the peppers and tofu to the pan and sauté.
Halve and add the tomatoes. Season with the balsamic vinegar glaze and all the spices. Stir in the passata, lower the heat and leave everything to cook down. Season with salt and pepper.
Use a blender or food processor, or a stick blender to purée the beans with the remaining ingredients until creamy, then add a few dollops to the pan. Simmer for a few minutes without stirring, then serve hot in the pan. It goes well with pita or regular bread.
Blueberry smoothie bowl
This smoothie bowl makes the perfect snack for between meals and for people who don’t like a big breakfast. Very few ingredients are required. You can also make it when blueberries are in season and freeze it to enjoy in the winter months.
MAKES 2 SMALL PORTIONS
300 g frozen blueberries
200 g soya yoghurt
1 handful fresh spinach
2 ½ tbsp apple concentrate
Juice and zest of ½ lemon
1 pinch ground cinnamon
Blend all the ingredients in a blender or food processor and serve with granola, fruit, hemp seeds and nut butter.
Note: SILKEN TOFU INSTEAD OF SOYA YOGHURT
Silken tofu can also be used as an alternative for the soya yoghurt. This will makes the result even lighter and fluffier, and it can also be enjoyed as a healthy dessert.
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