These wholesome gluten free vegan breakfast ideas make a nutritious and balanced meal that will provide energy and keep you full until lunch. Whether you’re craving something savory or sweet here you will find wholesome vegan gluten free breakfasts high in antioxidants, low in sugar and without processed ingredients.
To 1 cup of buckwheat groats, add 2 cups of water, salt to tasteand bring to boil. Turn off heat. Let it sit covered for 10 min to absorb thewhole water.
To prepare the cashew cream add all ingredients into a blenderin mix until everything is smooth and creamy. Scoop a few spoons ofbuckwheat into a bowl, and a few spoons of cream, add a few slices of fruit andsprinkle with seeds. Serve!
Mango Oatmeal Bowl
To 1/2 cup of rolled oats, add 1 cup of water, salt to taste and bring to boil. Turn off heat. Let it sit covered for 10 min to absorb the whole water.
In a blender mix together the rest of ingredients to make a mango smoothie. Pour over your oatmeal, sprinkle the toppings and enjoy!
Kiwi Green Oatmeal Bowl
To 1/2 cup of rolled oats, add 1 cup of water, salt to taste and bring to boil. Turn off heat. Let it sit covered for 10 min to absorb the whole water.
In a blender mix together the rest of ingredients to make a green smoothie. Pour over your oatmeal, sprinkle the toppings, drizzle with maple syrup and enjoy!
Upside Down Oat Cake
First cook the apples in a skillet with coconut oil and cinnamon until soft and brown.
Arrange banana slices at the bottom of the pan and follow with a layer with cooked apples.
Mix all other ingredients and pour the batter onto the cooking pan ( 8 1/2" x 6 3/4") on top. Cook for approximately 25 minutes at 375F / 190C. See video.
Papaya And Persimmon Bowl
First cook the rice. If you want to remove some starch, boil the rice with excess water and when rice is almost done, discard the extra water and add a little more boiled hot water, turn off the heat and cover for 10 minutes. Prepare in advance for best results.
In a blender mix the rest of ingredients into a smoothie. In a serving bowl fill half with rice and half with the smoothie, garnish with fruit and seeds.
Vegan Gluten Free Mushroom Burrito
Saute chopped onion until slightly golden. Add the mushrooms, salt & pepper and cook until brown and tender.
Then add the cooked brown rice, the chickpeas and cook for another 2 minutes. Set aside.
Spread the avocado sauce on tortillas, add the mushroom mixture, the chives, ketchup, sauerkraut and the sprouts. Roll and serve.
Video
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Notes
Most of breakfast bowls can be made the day before and stored in a jar for a portable meal.I have two different gluten free vegan tortilla recipes (choose the one that suits you the most):The best vegan gluten free potato wrapsOil free vegan gluten free sourdough tortillasTo save time, prep the ingredients for your vegan gluten free breakfast in advance, and assemble them when ready to eat.If you want to give up gluten, dairy, refined sugar and processed ingredients the best way to do that is by making your breakfast from scratch with whole foods.