A WEEK OF VEGAN BREAKFASTS // 7 easy + delicious recipes! 😋

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RECIPES IN TODAY'S VIDEO:

Buckwheat waffles:
- 3/4 cup soy milk, mixed with:
- 1 tsp apple cider vinegar
+
- 1/2 tbsp flax meal, mixed with:
- 2 tbsp water
Put these ingredients in a blender and then, add:
- 1 tsp vanilla extract
- 1 1/2 tbsp coconut sugar
- 1/2 tsp baking soda
- 1 cup buckwheat flour
Cook in a waffle maker until golden, serve with fresh fruit and maple

Chickpea tuna:
In a bowl, combine:
- 1 can chickpeas, drained, rinsed and mashed with hands
- 1/4 cup vegan mayo
- juice of 1/2 a lemon
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp nutritional yeast
- a pinch of salt
- a pinch of black pepper
- 1 tbsp spring onion
Serve on bread with your favourite additions - I love sliced tomato + avocado :)

Peanut butter + raspberry oatmeal:
Peanut butter oats:
- 3/4 cup oats
- 1 cup soy milk
- 1 tbsp peanut butter
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- pinch of salt
Mixed over the heat until desired consistency
Raspberry compote (or is it pronounced comp-oat? I'm confused):
- 1 cup frozen raspberries
- 1 tbsp maple syrup
- 1/2 cup water
Mixed over the heat until desired consistency
Served in a bowl, and topped with:
- peanut butter drizzle
- fresh berries
- almonds
- frozen raspberries

Sundried tomato & basil muffins:
In a bowl, mix:
- 2 cups gluten-free self-raising flour
- pinch of salt
- pinch of pepper
- 1 tsp garlic powder
- 1 tsp nutritional yeast
Then, add:
- 1/2 cup melted vegan butter
- 1 cup soy milk
- 1 flax egg (1 tbsp flaxmeal + 3 tbsp water)
and mix well, before adding:
- 1/2 cup sundried tomatoes
- 1 tbsp basil
- 1 tbsp chives
Bake at 180 degrees celcius for 35 minutes, serve warm and store in an air-tight container

Cauliflower fritters/burger patties:
In a large bowl, combine:
- 1 head of cauliflower, which has been cut into florets and boiled until super soft - and then mashed.
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp chives
- 2 tsp parsley
- 1 tsp dill
- 1 1/3 cups buckwheat flour
- 2 cups almond meal
- 1/2 tsp salt
- 1/2 tsp black pepper
Rolled into patties and then baked at 180 degrees celcius for 25-30 mins

Cacao and raspberry smoothie bowl:
- 1 frozen banana
- 3/4 cup frozen raspberries
- 2 tbsp coconut yoghurt
- 1 tbsp cacao powder
- 1 tbsp soy milk
Blended well, served in a bowl and topped with:
- fresh berries
- choc granola
- almond butter
- raw almonds
- dark chocolate

Fresh brekky tacos:
Chickpeas:
- 200g chickpeas, washed and drained
- pinch of salt
- pinch of pepper
- 2 tsp olive oil
- 2 tsp garlic powder
Fried over med-high heat until crispy
Green capsicum salsa:
- 1/2 avocado
- 1 tbsp coriander
- juice of 1 lime
- 1/4 of a green capsicum
- 1 tbsp spring onion
All chopped finely + mixed well

🌻 BUSINESS ENQUIRIES: ducksamanda@gmail.com

🌻 FAQ:
- What diet do you eat?
I eat a vegan diet which is also predominantly gluten-free, however I do occasionally eat gluten and therefore include it in recipes on my YouTube channel
- What camera do you use?
I use a Canon 90d primarily, and occasionally use a Sony a5000 and GoPro Hero 3+
- How do you edit your videos?
I use Adobe Premiere Pro and highly recommend Peter McKinnon on YT for tutorials
- Where do you source copyright free music?
I pay a montly subscription to Epidemic Sound for copyright free music
- Where do you live?
Gold Coast, Queensland, Australia
- How long have you been vegan?
5+ years
- Do you take any supplements?
Only a b12 spray under my tongue 1-2 times a week, otherwise levels are perfecto!

✰ This video was sponsored by Skillshare :)

#easy #vegan #recipes

Видео A WEEK OF VEGAN BREAKFASTS // 7 easy + delicious recipes! 😋 канала Amanda Ducks