Vegetarian Breakfast Recipes
(delicious low calorie recipes)

1) Home-Style Hash Browns

Serves 4

4 large potatoes, peeled and grated
1/3 cup onion, chopped
½ teaspoon sea salt
1-2 tablespoon nutritional yeast
1/8 teaspoon red or black pepper
2 tablespoon oil

In a medium-sized bowl, mix all ingredients (except oil) into a batter. In a cast-iron skillet or non-stick pan, heat oil. Add batter to hot skillet, forming a circle. Cook until golden brown then flip to brown the other side.

Variation: Lightly oil a baking sheet and bake at 350 degrees F for 25 minutes.

This and more delicious low calorie recipes can be found in the cookbook Incredibly Delicious, Recipes for a New Paradigm by Gentle World non-profit educational organization.

2) Easy Apple Cinnamon Muffins

Makes 18

1 cup bran
2 cup whole wheat pastry flour
1 tablespoon baking powder
½ teaspoon baking soda
1 ½ teaspoon cinnamon
1 cup dry sweetner (such as date sugar)
1 cup tofu milk (tofu and water blended)
½ cup oil
1 cup apples, grated
½ cup raisins

Place bran into a bowl. Sift remaining dry ingredients into the bowl and stir. In a separate bowl, mix tofu milk with oil. Add grated apple and raisins. Stir. Add dry batter to the wet and mix well. Oil muffins tins. Fill cups ¾ full. Bake in a pre-heated oven at 350 degrees F for about 35-45 minutes until a toothpick comes out dry.

This and more delicious low calorie recipes can be found in the cookbook Incredibly Delicious, Recipes for a New Paradigm by Gentle World.

3) Quick Corn Muffins

Makes 6

 

1 cup fine ground yellow cornmeal
2/3 cup brown rice flour
1/3 cup spelt, kamut, or whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 1/2 cup almond milk
oil for muffin tin

Preheat oven to 375F degrees. Have a 6-hole muffin tin generously oiled and ready.

In a bowl, mix all dry ingredients. Add almond milk and stir gently until just absorbed. The batter will swell and become fluffy. Be sure batter is not too thick or the muffins will be dry. If the batter is too thick, add almond milk, one tablespoon at a time.

Spoon batter into the muffin tin. Bake for 30 minutes (check on progress after 20 minutes), until the tops turn light golden brown.

Once baked, the muffins should easily lift out of the tin with a dinner knife. Place the muffins directly into a large serving bowl. Cover with a clean, unscented cloth to keep them moist and warm until served.

Like some corn breads, this is a little crumbly. No sweetening has been added to the recipe, so feel free to top the muffin with a little maple syrup, honey, or jam -- or eat the muffins on their own or with any meal.

This and more delicious low calorie recipes can be found in the cookbook Almond Essence by Janet Doane.

3) Scramble Tofu Omelette

Serves 2

2 tablespoon oil
2 garlic clove, minced
1 medium or firm tofu package, diced into cubes
1 bell pepper, chopped
½ onion, chopped
1 tomato,
salt and pepper 

Chop bell pepper and tomato. Dice tofu into cubes. In frying pan, saute onion and garlic in oil for 1 minute. Add bell pepper, tomato, and tofu.  Stir 2 minutes. Salt and pepper to taste. A delicious low calorie recipe. 

Variation:  Add jalapeno or chili to make spicy.

4) Quinoa with Raisins

Serves 1-2

 

1 cup Quinoa

1 cup water

1 cup soy, almond, or rice milk

a small handful of raisins

 

Bring liquid to boil in a small pot. Add quinoa and cook with lid for 10 minutes on low-medium heat.  Turn off heat and keep lid on pot for 2 minutes.  Quinoa is ready. Top with raisins. A delicious low calorie recipe.

 

Variation: Top with fresh blueberries or drizzle with a little healthy oil (cold pressed flax, hemp, etc.). Also eat by itself.

~ Recommended Cookbooks ~

~ Vegetarian and Vegan Ingredients ~