11-13 May 2018.
Old Truman Brewery,
London.

Five Easy Plant-Based Breakfasts For Your Busy Working Week

By VEGA®

Weekday mornings can be hectic. Many of us end up skipping breakfast or grabbing something less than satisfying on our way out the door.

Here are a few plant-based options to ensure you start the day right. Most of these dishes can be prepped ahead for a quick grab-and-go option, or can be whipped up in 15 minutes or less to enjoy at home. This round-up of simple plant-based brekkies from Vega® is dedicated to making your Monday-Friday that little easier, and a lot more delicious…

Strawbanana Smoothie

Sometimes, the simpler the ingredients, the better. This smoothie brings together the classic combo of strawberries and bananas for a delish and simple start to the day (*stripy straw and marble surface optional).



Prep time: 5 mins
No. of servings: 1

Ingredients
• 75g frozen strawberries
• ½ frozen banana
• 250ml unsweetened plant-based drink (we like almond with this one!)
• 1 serving (34g) Vanilla Vega® Essentials

How to Make
Blend, sip, enjoy!

Better AvoToast

The struggle to find a perfectly ripe avocado is real… But definitely worth the effort! Look for dark green/black avos that are semi-soft to touch. Top with your favourite plant-based combos – such as cherry tomatoes with fresh basil and olive oil, and mango with coriander and lime juice.



Prep time: 5 mins
No. of servings: 1

Ingredients
  • 1-2 slices of gluten-free or wholegrain bread
  • 1 ripe avocado
  • Sea salt to taste
  • Toppings of choice
  • Chilli flakes and extra virgin olive oil
  • Sliced cherry tomatoes, fresh basil and olive oil
  • Strawberries and balsamic vinegar drizzle
  • Mango, coriander and lime juice
  • Pomegranate seeds and walnuts

How to Make
1. Toast the bread (as toasty as you like)
2. Spread ½ a ripe avocado on each slice of toast. Use a fork for easy mashing.
3. Sprinkle with sea salt
4. Top with one of the combinations – however much you fancy – and dive in!

By Kim McDevitt, Vega® National Educator

Fluffy Chocolate Pancakes

Pancakes aren’t just for Sunday mornings. With this recipe you can have fluffy chocolate pancakes, in 15 minutes flat, any day of the week!



Prep time: 15 minutes
No. of servings: 6-8 pancakes


Ingredients
  • 1 serving (37g) Chocolate Vega® Clean* Protein
  • 60g gluten-free oats
  •  30g gluten-free all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ tsp cinnamon
  • 1 mashed banana
  • 1 tbsp sugar
  • 2 tbsp coconut oil, plus extra for frying
  • 250ml unsweetened almond drink

Toppings

• Maple syrup
• ½ chopped apple
• Chopped nuts (like walnuts, pecans)

How to Make
1. In a blender, blend the oats and Vega® Clean* Protein until combined into a fine flour.
2. Place the flour in a bowl and mix in the gluten-free flour, baking powder, cinnamon, salt and sugar.
3. In a separate bowl, combine the mashed banana, almond drink and 30ml of coconut oil.
4. Add the wet ingredients to the dry, careful not to over mix (small lumps are ok).
5. Set the mix aside to allow the baking powder to create air bubbles, for fluffier pancakes.
6. Heat a frying pan on a medium heat. Splash water on the pan, if it sizzles, it’s hot enough. Drop a little coconut oil on the frying pan and swirl to create an even layer.
7. Now drop spoonfuls of batter on the frying pan, cooking 3-4 pancakes at a time.
8. Cook until the batter is covered in bubbles, flip once bubbles start to burst and edges dry.
9. Once flipped, cook for a further 2-3 minutes. Repeat with the remaining batter, adding oil each time if needed.
10. Top with chopped apple, nuts and maple syrup.

By Bridgette Clare, RHN at Vega® 

Green Goddess Vanilla Smoothie Bowl

Smoothie bowls are a work of art for your morning! Here’s a delish green canvas for you to work from.
Top with your favourite nuts and colourful fruits, and you’ll have a nourishing masterpiece that’s ready to eat.



Prep time: 5 mins
No. of servings: 1


Ingredients
  • Small bunch of mint
  • 1 peeled kiwi
  • 2 handfuls of spinach
  • 1 tsp toasted pumpkin seeds
  • 250ml plant-based drink
  • 1 scoop (35g) Vanilla Vega® Clean* Protein
  • A handful of blueberries
  • 1 tbsp desiccated coconut 

How to Make
1. Cut the kiwi in half lengthways. With one half, finely cut into five thin slices.
2. Take a few sprigs of mint and put to one side with the sliced kiwi.
3. Add the remaining kiwi half, spinach, Vanilla Vega® Clean* Protein and plant-based drink into a power blender and blend until smooth.
4. Pour the smoothie into a bowl and decorate with the blueberries, pumpkin seeds, desiccated coconut and reserved kiwi and mint.

Vanilla Protein Porridge With Strawberries and Tahini

Porridge. Perfection. Pep up your porridge with this delicious plant-based twist. It will taste like dessert for breakfast (and you’ll feel great for it!)



Prep time: 15 mins
No. of servings: 1


Ingredients
45g porridge oats
400ml plant-based drink
1-4 sliced strawberries
1 scoop (34g) Vanilla Vega® Essentials
1 tsp tahini

How to Make
1. Place the porridge oats and plant-based drink to a small saucepan over a medium heat and heat until hot.
2. Add the Vanilla Vega® Essentials and lower the temperature, continuing to cook for around 10minutes, stirring from time to time until the porridge is reduced to a nice creamy consistency.
3. Spoon into a bowl and top with sliced strawberries and tahini to serve.

For more delicious, plant-based recipe inspiration, please visit www.myvega.co.uk, find Vega on Facebook: /vegafanpage or follow them on Twitter and Instagram @VegaTeam_UK.
Balance Festival Five Easy Plant-Based Breakfasts For Your Busy Working Week