Today we’re cooking some Make-Ahead
Vegan Breakfasts. They’re simple to make, nutritious but
delicious, and they’re gonna save you time in the morning. These make-ahead vegan breakfast ideas are perfect for meal prep. They’re gonna save you time in
the morning so you don’t have to spend too much time in the kitchen. In addition
to being vegan, they’re also gluten-free, refined sugar-free, and oil-free so
they’re really nourishing but still really tasty. And you can find the full
recipe for all of these on the blog, which is in the description box below.
And now for something exciting before we get to these recipes. My very first
cookbook – The Vegan Instant Pot Cookbook – is officially here. I’m so excited to share
it with you. You can get it on Amazon, Barnes & Noble, some Costco’s will sell
it, – a bunch of different places,
including perhaps your local bookseller, so I really hope you’ll check it out.
I’ve loved seeing so many of you cook from it already. you’ve tagged me on
Instagram and stories and sent me messages and emails, and it’s been just
so rewarding. So if you make something from the book, if you love the book,
please let me know, please let Amazon know. I would really appreciate it. And
I’m so excited to meet some of you this summer because I’ll be doing some
cookbook tour events. I’ve already met a few of you here in New York which was so
incredible, and I can’t wait to meet more of you along the way. I’ll be doing a few
events in Chicago, Los Angeles, and San Francisco this summer in July. I’ve
included the tour dates and information in the description box below but be sure
to subscribe to the blog and follow me on Instagram because I’ll be posting
more regular updates there about any new dates that I’ll be adding to the tour.
Thank you guys so much for your support on my cookbook already, it means so much to me. And with that let’s get into these make-ahead vegan breakfast ideas. Here are all the ingredients you need
for this Chocolate Chia Mousse. I’m starting off with some plant-based milk. you can
use any variety you like, such as almond or oat. Some chia seeds because this is a chia mousse. Some raw cacao powder or unsweetened cocoa powder. A little bit of
sea salt, some vanilla extract, a little espresso powder to bring out the
chocolate flavors, and some pitted Medjool dates. This is going to be the
only source of sugar so it’s a no-added-sugar recipe. Blend that up until the
dates are pulverized and the mixture is really thick and creamy. For this cheesy protein spread I have
some extra-firm tofu – that’s the main ingredient. You’re gonna press it so you
remove all the excess water so it’s not a watery spread. And these are the rest
of the ingredients. You’re just gonna add everything to the food processor, blend
it all together. So we have extra-firm tofu. We have some cannellini beans for
extra protein. We also have some miso paste, fresh lemon juice, as well as a
little bit of plant-based milk, some garlic and onion powder for seasoning as
well as salt, a little bit of lemon zest for freshness, and some nutritional yeast
for cheesiness. My favorite way to serve this is
slathered on some whole-grain seeded bread and I’ll top it with some greens
and fresh herbs, maybe some cherry tomatoes and some hemp seeds, but you can serve it however you like. and if you don’t eat bread or are avoiding grains you
can spread this on top of a baked sweet potato instead. For the dry ingredients we have some
gluten-free rolled oats, along with unsweetened shredded coconut, a little
bit of sea salt, and a mixture of baking soda and baking powder. And since we’re not using any oil, the
main fat source is going to be this creamy smooth almond butter. And then I’m also adding some pure maple syrup for the sweetness, as well as some flax eggs
and a little bit of pure vanilla extract. Now for my favorite part – the mix-ins.
You can get creative and use whatever you like. I like some combination of
dried fruit and seeds. Today I’m using juice-sweetened cranberries, chopped up
pumpkin seeds and hemp seeds. I use an ice cream scoop to get these
cookies relatively even in size and they won’t really spread out much so you
don’t need to give them too much space. And then you’re going to lightly flatten
the tops of them with a fork or your fingers. We’ll bake these cookies at 350
degrees Fahrenheit for 18 to 20 minutes. These cookies are delicious on their own
but if you want a throwback to childhood, go ahead and dunk them in some oat milk
or cashew milk. I promise it’s really delicious.

41 thoughts on “MAKE AHEAD VEGAN BREAKFASTS | 3 easy recipes

  1. Yum looks delicious i am making this soon this is perfect for office lunches as i skip breakfast your cookbook is on my study table your bonus and lasagna are on my computer i am taking a break from commenting on videos from tom onwards i will be back commenting on videos in September drooling over my samsung galaxy j4 love your recipes making me hungry Thanks Ramya

  2. I hope to be able to attend one of your events this summer!! And definitely making that cheesy protein spread – what an easy and creative idea!

  3. All these breakfast ideas look so amazing! Breakfast for dinner might have to happen so I can try them all. I truly hope I can attend one of your cookbook tours!

  4. I'm so into those cookies! The texture looks amazing and they're oil-free too, wow!ย 
    ::::::::::::::::::immediately checks pantry for ingredients::::::::::::::::::

  5. Great recipes, they look amazing as always! I made your Miso Mushroom Risotto from your cookbook yesterday and it is absolutely amazing!! Best cookbook ever! ๐Ÿ™‚

  6. I am so happy for your cookbook, Nisha! Wishing you the best of success on it! Bookmarking that chocolate chia mousse for this week because as much as I want to love chia pudding, I don't love the texture, but using a blender and adding some dates seems like a real game-changer!

  7. I'm totally giggling because Olivia and I are just wrapping up filming a 3 breakfast/snack recipes video too, LOL! These all look really yummy Nisha! I make some breakfast cookies just like that too and now you have me craving them again. That cheese spread looks really interesting and delicious too!

  8. Really loved these ideas. You are one of the people who inspired me to try to start out my own channel. I will finally have my first TEST video out on July 5th. Let me know what you think. I plan to take all suggestions and make another test video around October, then hopefully go weekly starting January 1st, 2020. I am VERY excited to finally get my channel going but also a bit nervous. I am starting out with a few standard recipes then start moving to vegetarian, then Vegan recipes. I am Vegan myself, but SLOWLY getting my family to eat better as well. Have a GREAT weekend.

  9. Your book is AMAAAAZING lady!!! OMGosh, trust me I've purchased many vegan cookbooks and yours is already my fave, simple, yet flavorful recipes…im loving it!

  10. Congratulations on your cookbook, Nisha! I'm so happy for you. Unfortunately I don't have an instant pot, otherwise I definitely would buy your book!

  11. Love getting notifications for your videos! They're always so well done and informative. And congratulations on your cookbook! We have tried a few recipes so far and loved them, especially the tofu tikka masala and west african peanut stew!

  12. Please come to Houston or Sugarland, TX. We love you. We have a large vegetarian population in Sugarland.

  13. Thank you Nisha for all that you do for us – you are such a wonderful person – you are also the best friend we all should dream of having:-) xxx I wish I could meet you during your tour….have a wonderful week xx

  14. That cheesy spread looks so good and filling. I definitely love savory breakfast ideas. What brand & flavor of miso did you use? Iโ€™ve yet to find one I really like. Thanks ๐Ÿ˜Š

  15. Hello Nisha! These ideas are tremendous, and your video presentation is spectacular! You now gained another fan! Looking forward to whatโ€™s coming next!

  16. Congratulations on your new book! I hope you come to D.C. And great breakfast ideas, the protein spread looks delicious!

  17. Yuuuum! All of that looks amazing ๐Ÿ˜ so incredibly excited for your cookbook!! You have the best Instant Pot recipes on Youtube!

  18. Hi Nisha, have you seen the Ace Plus Blender? Looks like Instant Pot is going to keep you busy whipping up a whole new batch of recipes for their latest appliance.
    Your career path is set !!

  19. Hello ๐Ÿ™‚ I've just stumbled across your channel and have never seen your blog, but these recipes look wonderful! Please tell me, do you use any oils in your recipes in your new Instant Pot cookbook? I eat some nuts, seeds, and avocado, but I avoid all oils. Also, are most of the cookbook recipes gluten free or do you offer alternatives (Celiac disease in my family). Thanks!

  20. You were in Chicago and I didn't know!

    Anyway, thank you for this channel and your book. It's helping me a lot!

  21. Your gorgeous book came in the mail this morning and I CANNOT wait to start cooking with it!! Its stunning & I literally just want to leave it on my coffee table! All the best, appreciate your time for these videos!

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