Quick Vegan Breakfasts - A Week's Worth!

Quick Vegan Breakfasts

Most mornings, for most folks, breakfast isn't a leisurely, sit down affair like in a 1950's family T.V. show. In fact, many days it looks more like a movie of the stock market trading floor on a bad day - stuck in fast forward.

For THOSE mornings, here are some quick breakfast ideas. Some of these you can make the night before. Some are freezer-friendly, so you can make a big batch when it's convenient, and just pull them out as needed. And some are 3-minute microwave recipes. Even better? Most of them can be made from your handy DIY pantry mixes (linked within each recipe) so even making your big batch for the freezer, or your microwave recipe becomes super easy. Best of all? They're ALL pretty tasty! : )

Enjoy!

Oats, Easy, Cool & Creamy Summer

Banana Bars for the fridge or freezer - easy to make (3 ingredients) & GF!

Vegan Pumpkin Mini Muffins (keep a batch in the freezer : )

3 Minute Double Chocolate Muffin for One

Easy Vegan Cinnamon Roll Crescents- Keep handy in freezer

Zucchini Bread Waffles for the Freezer

3 Minute Blueberry Muffin for 1

Veggie Burgers from the Freezer for a Savory Breakfast

Peanut Butter & Jelly LaraBalls, Three Ingredient

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Quick & Easy Marinara Sauce

Looking for a delicious, easy, homemade sauce that tastes great without adding cheese?

Here ya go!

Quick & Easy Marinara Sauce

Quick and Easy Marinara Sauce

In a 2 Quart Saucepan, Saute
2 Tablespoons Extra Virgin Olive Oil
1 Large Onion, Chopped
2 teaspoons Garlic (minced, or puree from a jar)
Add
2 Cans (15 oz each) Chopped Tomatoes with their liquid
Puree with an immersion blender to your desired texture
Then add
1 (8 oz) can Tomato Sauce
1 teaspoon Oregano
1/2 teaspoon Basil
1 Tablespoon Capers
1 (4 oz) can Mushrooms, Drained
Salt & Pepper to taste (I use a scant teaspoon Salt and a generous pinch of Pepper)

Simmer for 10-15 minutes to blend flavors.

Serve over Pasta

Large Batch Quick and Easy Marinara Sauce
(This is great for serving a larger group, or for preparing extra for the freezer)
In an 6-8 Quart Saucepan (sometimes called a Dutch Oven), Saute 
1/3 Cup Extra Virgin Olive Oil
2 Large Onions, Chopped
1 teaspoon Onion Powder
2-3 Tablespoons Garlic (minced, or puree from a jar)
Add
1 #10 Can (or 7 15 oz Cans) Chopped Tomatoes with their liquid
Puree with an immersion blender to your desired texture
Then add
1 (15 oz) can Tomato Sauce
1 Tablespoon Oregano
2 teaspoons Basil
1/4 Cup Capers
3 (4 oz) cans Mushrooms, Drained
Salt & Pepper to taste (about 1 Tablespoon Salt, and 1/2 teaspoon Pepper is my preference)

Simmer for 20-30 minutes to blend flavors.

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