My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Breakfast

Party Worthy Parfait

by 19 Comments

Welcome back to day 2 of the Vegan Month of Food, a.k.a The Vegan MoFo. Today I’m setting my sights on the parfait.

Making parfait’s are super easy if you have kids they can help or make their own. If you own a large glass bowl or trifle dish they can make a perfect center piece for a party or make these in individual glasses like I did. These are healthy enough for an on the go breakfast but tasty enough for dessert too.

Parfait

Ingredients

  • Vegan yogurt (I use coconut, almond or soy milk yogurt)
  • Diced fruit of your choice (apples, berries, or bananas)
  • Granola
  • Nuts and/or seeds
  • Vegan chocolate chips (hey I’m not judging)

Do

  1. Layer granola, yogurt, nuts/sees, then fruit.
  2. Repeat step 1 two to three times to fill your container.
  3. Refrigerate until ready to serve

Serve

This was a big hit at my Healthy Cravings group served as a dessert. We ate the leftovers for breakfast and lunch for a few days after. A few of my favorite variations include Cinnamon granola with diced apples, Almond granola with mixed berries, granola with vegan chocolate chips and bananas. I like to top this with chia seeds right before serving. My son thinks they are sprinkles! 🙂

This recipe is kid friendly, omni friendly, and gluten-free if you use gluten-free granola.

What is your favorite parfait combination?

Breakfast Stir Fry

by 9 Comments

Last weekend I was craving two things, fresh veggies and a breakfast scramble. I used to make breakfast scrambles that included eggs, cheese, milk, and whatever veggies we had on hand. I wasn’t really craving the eggs and dairy part of the scramble but more of the feel and memory of our family enjoying a leisurely breakfast on the weekend. Thankfully we had plenty of fresh veggies, leftovers and some diced potatoes in the freezer. Since there was no “scramble” involved this had to be known as a Breakfast Stir Fry.

Breakfast Stir Fry: A savory, plant-based breakfast that is hearty and delicious.

Breakfast Stir Fry

Ingredients

  • 1/2 chopped onion (I left them pieces big)
  • 1 sliced carrot
  • 1/2 sliced large bell pepper
  • 1 cup diced potatoes, I used frozen but baked potato would work too. If they are not already cooked you’ll need to cook them first.
  • 1/2 cup leftover beans
  • 1 sliced jalapeno
  • Bragg Liquid Aminos (optional)
  • Broccoli

Do

  1. Add onion and carrot to a large, hot skillet (you will want one with a lid), stir regularly.
  2. After the onion and carrot cook for a few minutes add bell peppers, continue to stir regularly. If the food is beginning to stick to the pan add a few tablespoons of water. 
  3. When the carrots are getting crisp tender and the onion translucent add the potatoes, beans and jalapeno. The potatoes will make everything stick!
  4. Once the potatoes and beans are warmed through add the Bragg Liquid Aminos stir one more time then add the spinach and asparagus, do not stir them, put on the lid. You want the spinach and asparagus to sit on top of the other veggies so they get steamed.
  5. Check everything for doneness after 5 minutes.
Breakfast Stir Fry: A savory, plant-based breakfast that is hearty and delicious.

Serve

I served this in warm tortillas, both flour and corn. It was great in both. The corn tortillas added a great flavor to the breakfast. We also add fruit smoothies to help balance this meal. The potatoes really made this stir fry seem like breakfast food instead of dinner. I plan to make this a regular breakfast option at my house (and hopefully get a better picture).

This can be made with whatever you have on hand. The two things that are necessary (in my opinion) are onions and potatoes but feel free to use your favorite veggies.

Breakfast Stir Fry: A savory, plant-based breakfast that is hearty and delicious.

Breakfast Stir Fry

Breakfast Stir Fry: A savory, plant-based breakfast that is hearty and delicious.

A savory, plant-based breakfast that is hearty and delicious.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1/2 chopped onion (I left the pieces big)
  • 1 sliced carrot
  • 1/2 sliced large bell pepper
  • 1 cup diced potatoes, I used frozen but baked potato would work too. If they are not already cooked you’ll need to cook them first.
  • 1/2 cup leftover beans
  • 1 sliced jalapeno
  • Bragg Liquid Aminos (optional)
  • Broccoli

Instructions

  1. Add onion and carrot to a large, hot skillet (you will want one with a lid), stir regularly.
  2. After the onion and carrot cook for a few minutes add bell peppers, continue to stir regularly. If the food is beginning to stick to the pan add a few tablespoons of water. 
  3. When the carrots are getting crisp tender and the onion translucent add the potatoes, beans and jalapeno. The potatoes will make everything stick!
  4. Once the potatoes and beans are warmed through add the Bragg Liquid Aminos stir one more time then add the spinach and asparagus, do not stir them, put on the lid. You want the spinach and asparagus to sit on top of the other veggies so they get steamed.
  5. Check everything for doneness after 5 minutes.

Notes

Serve in warm corn or flour tortillas.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo