VEGANS have shared their top breakfasts as part of national breakfast week.
Several members of the Huddersfield Vegans Facebook group have shared their animal product free recipes, that could turn meat eaters away from their bacon sarnie.
Runner Louise Galvin cooks up post exercise mushrooms on toast, brimming with protein. She spreads mashed avocado, fried tofu slices (sprinkled with milled chilli and garlic seasoning when cooking) and grilled mushrooms on wholemeal toast.
Katey Ribchester’s cooked breakfast is perfect for those with a big day of action ahead.
Avocado on toast, hash browns, Linda McCartney sausages, vegan black pudding cooked mushrooms and tomato all share the plate alongsidefresh basil, spinach and sweet chilli sauce.
Michelle Bella’s favourite brekkie is another winter warmer.
She grills aubergine and serves it with smashed tomato, scrambled tofu with tumeric, cashews and mushrooms and chickpeas in tomato sauce.
Those who say vegans cannot enjoy sweets treats have clearly not tried vegan pancakes, as suggested by Tracey Anne Ogden. She makes hers with no egg and soya milk with chocolate sauce.
Suitable egg replacements for pancakes include chia seeds or flaxseed and water, which form a jelly, or simply oil, like coconut.
They can be made slightly healthier by using different flours, such as spelt, chickpea or buckwheat.
Michelle also has a sweet alternative, bircher muesli.
She soaks oats and grated apple or pear overnight in apple juice with cinnamon, berries, nuts and seeds.
Even on the move vegan breakfasts are possible.
Amelia Greenwood suggests a bagel with smokes tofu fried in sesame oil and pimenton.
And when on the early shift, this reporter whips up a smoothie the night before.
The possibilities are endless, with a good base being oats, any milk alternative, chia seeds and a banana.
Try adding an orange, grated carrot and fresh ginger for a pick me up to envy an espresso