Easy Vegan Breakfast Recipes! Banana Bread, Omelette, Granola & more! https://youtu.be/RPFlINXsi7U ★ Check out my NEW VEGAN RECIPES eBook! http://bit.ly/MMVeganRecipes ★ ★ SUBSCRIBE for new episodes every Thursday! http://bit.ly/MindOverMunch ★ So many easy vegan recipes, like this tofu omelette, granola, sweet potato toast and easy banana bread! Over 100 more in my new eBook! Learn about my MEAL PREP IGNITE COURSE: https://bit.ly/2pTwvTy Sign up for one of my FREE ONLINE COURSES! ★ HEALTHY STAPLES: https://bit.ly/2IKqMLV ★ CONQUER INFLAMMATION: https://bit.ly/2FquWly RECIPES from this video: ► GRANOLA: 3 cups rolled oats ⅔ cup almonds, chopped ⅔ cup cashews, chopped ⅔ cup pecans ⅔ cup unsweetened coconut shreds ⅓ cup maple syrup ⅓ cup coconut oil ½ tsp vanilla extract 1 Tbsp cinnamon ½ tsp salt ¾ cup mixed raisins (or dried fruit of choice) Preheat oven to 250°F (120°C). Combine dry ingredients (oats, nuts, and shredded coconut) in one bowl. In another bowl, mix together your wet ingredients (maple syrup, oil, vanilla extract, cinnamon, and salt). Add dry ingredients into the wet. Stir well to integrate. Transfer to a parchment-lined sheet pan or two and cook for 1 hour and 30 minutes. (Stir periodically for smaller granola pieces, or wait to stir until the end for larger chunks.) Remove from oven and stir in raisins or dried fruit of choice. Store in an airtight container. Yields ~5 cups granola. ► VEGAN OMELETTE: ¾ cup (6 oz) firm tofu 1 Tbsp almond milk, or milk of choice 2 Tbsp nutritional yeast 1 Tbsp cornstarch or arrowroot powder ¼ tsp baking powder ⅛ tsp onion powder pinch of turmeric salt & pepper, to taste pinch of kala namak (black salt, optional for eggy taste) Veggie Filling: drizzle of avocado oil ~1 cup sautéed veggies of choice salt & pepper, to taste In a pan over medium heat, sauté veggies of choice for filling in a bit of oil until softened (4-5 minutes), seasoning to taste. Set aside. Combine ingredients for vegan ‘eggs’ in a blender and blend until smooth. You want the consistency to be similar to a pancake batter, but not too thick or too thin. Coat a skillet with cooking spray or oil over medium heat. Pour in the vegan eggs batter and cover skillet until smooth. Once beginning to bubble, reduce heat to medium-low and allow to firm on the bottom. (This may take 8-10 minutes, so be patient and let it do its thing!) When firm enough to lift up the sides of your vegan egg pancake, add your favorite filling ingredients. (Make sure the middle is set and not liquid-y!) Use a spatula to fold the omelette and remove from heat. Serve topped with salsa, green onion, or whatever you like! ► SWEET POTATO TOAST: 1 sweet potato, cut into 3-4 toast slices 2-3 Tbsp black bean hummus 2 mini cucumbers, sliced 2-3 Tbsp hemp seed drizzle of extra-virgin olive oil Check out my original SWEET POTATO TOAST video! https://youtu.be/oz0UWfkNGdI ► BANANA BREAD: 3 medium-sized ripe bananas ¼ cup coconut oil, melted ¼ cup almond milk, or milk of choice ½ cup sugar, or granulated sweetener of choice 1 tsp vanilla extract 2 cups oat flour (or all-purpose, whole-wheat) 1 tsp baking soda 1 tsp cinnamon ½ tsp salt ½ cup chopped walnuts or pecans (optional) Preheat oven to 350°F (180°C). In a large mixing bowl, mash ripe bananas until chunky. Add sugar or sweetener of choice, coconut oil, almond milk, and vanilla extract. Whisk to incorporate. Sift oat flour into mixture. Add baking soda, cinnamon, and salt. Stir to combine. Fold in chopped nuts. Transfer to a 9x5-inch loaf pan lined with foil and sprayed. (I recommend lining your pan with foil instead of parchment for easier removal after baking!) Add rolled oats and banana slices on top, if desired. Bake 45 minutes. Cover with foil, bake another 10-15 minutes until a toothpick comes out clean. Allow to cool completely before slicing, serving, and devouring! 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