Скачать или смотреть 3 High-Protein Vegan Breakfast Recipes | Easy & Delicious Ideas!

Start your morning strong with these high-protein vegan breakfast recipes that are packed with flavor and perfect for fueling your day! In today’s video, I’m sharing three of my favorite go-to breakfasts:

🥕 Jumbo Carrot Cake Protein Muffins
🥔 Tofu Scramble with Baked Potatoes
🥯 The Viral TikTok Yogurt Bagel – Made Vegan!

All of these are easy to make, meal prep-friendly, and made with whole food plant-based ingredients. Whether you're an athlete, on a fitness journey, or just looking for delicious vegan breakfast ideas, these recipes will help you hit your protein goals without compromising on taste.

#VeganBreakfast #HighProteinVegan #VeganRecipes
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⭐️RECIPES⭐️

00:30 Jumbo Carrot Cake Protein Muffins
Makes 6
Macros per muffin: 260 cals | 14g P | 33g C | 8g F
(For a lower-fat option, omit the pecans!)

👩🏽‍🌾Dry Ingredients:
🥕210g oat flour (grind rolled oats into a flour-like consistency; leave 30g unground for texture)
🥕2 scoops @vedgenutrition plant protein (Code ‘Natalie’ saves you 15%)
🥕1 tbsp baking powder
🥕1 tsp cinnamon
🥕1 tsp baking soda
🥕A pinch of salt

👩🏽‍🌾Wet Ingredients:
🥕10oz plant milk (add 2 more ounces if needed)
🥕4oz unsweetened applesauce
🥕1 tsp vanilla extract

👩🏽‍🌾Add-ins
🥕150g shredded carrots
🥕30g pecans (omit for lower fat)
🥕20g vegan white chocolate chips
🥕15g chia seeds
🥕4 dates, pitted and chopped

👩🏽‍🌾Instructions
1. Preheat & Prep – Preheat your oven to 350°F (175°C). Line a muffin baking sheet with parchment paper liners.
2. Mix Dry Ingredients – In a large bowl, whisk together oat flour, protein powder, cinnamon, baking soda, baking powder, and salt.
3. Mix Wet Ingredients – In a mixing bowl, mix together plant milk, applesauce, and vanilla extract.
4. Combine Wet & Dry – Gradually add the wet mixture into the dry ingredients, stirring until just combined.
5. Fold in Add-ins – Gently mix in shredded carrots, pecans, white chocolate chips, chia seeds and chopped dates.
6. Bake – Divide the batter evenly into the prepared muffin liners. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
7. Cool & Enjoy – Let muffins cool in the pan for 10 minutes before transferring them to a wire rack. Enjoy warm or store for later!

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02:43 Tofu Scramble with Baked Potatoes
Makes 4 Servings
Macros per serving: 360 cals | 29g Protein | 43g Carbs | 8g Fat

Ingredients:
600g baked potatoes, seasoned with onion powder, garlic powder, oil spray, and salt
600g extra firm tofu (about 2 blocks), crumbled
1/4 cup nutritional yeast
Black salt (to taste)
1 tsp onion powder
1 tsp garlic powder
2 tsp turmeric
Pepper to taste
100g spinach, added at the end to wilt

Instructions:
1. Bake the potatoes at 425F until golden and crispy, seasoned with onion powder, garlic powder, a light oil spray, and salt.
2. In a pan, crumble and sauté the tofu. Add nutritional yeast, black salt, onion powder, garlic powder, turmeric, and pepper. Stir in the spinach and cook until just wilted.
3. Divide the potatoes and tofu scramble into 4 equal portions.
4. Customize with your favorite toppings like hot sauce, avocado, or fresh herbs!

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04:55 The Viral TikTok Yogurt Bagel – Made Vegan! (Sweet Variation)
Makes 4 Servings
Macros per serving: 355 cals | 14g Protein | 68g Carbs | 3g Fat

Ingredients:
300g all-purpose flour
1 tbsp cinnamon
2 tsp baking powder
1 tsp salt
10 oz vegan protein yogurt
20g dates, chopped (mix-in)

Instructions:
1. Preheat oven to 350°F (175°C).
2. In a bowl, combine flour, cinnamon, baking powder, and salt. Gently mix in the chopped dates.
3. Fold in the vegan protein yogurt until a dough forms.
4. Shape into 4 bagels and place on a lined baking sheet.
5. Bake for 18–22 minutes, or until golden brown on top.