Invite friends and family round for a relaxed late break fast this Easter
Food to celebrate
Carrot cake pancakes
By Romy London (romylondonuk.com) Serves6 | Prep10 mins | Cook15 mins
200ml (scant 1 cup) plant milk
1 tbsp apple cider vinegar
2 tbsp vegan yoghurt
2 tbsp maple syrup
1 medium-size carrot, shredded
150g (1¼ cups) plain (all-purpose) flour
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp vanilla powder or
1 tsp vanilla extract
a pinch of salt
1 tsp baking powder
1 tsp bicarbonate of (baking) soda
coconut oil to grease the non-stick pan
1 In a jug, combine the plant milk and apple cider vinegar, stir together and set aside to curdle for 10 minutes.
2 In the meantime, sieve the flour into a mixing bowl and stir in the cinnamon, ginger, vanilla, salt, baking powder and bicarbonate of soda.
3 Once the milk has curdled, whisk in the yoghurt and maple syrup, then pour the wet mixture into the flour bowl and stir to combine until you have a smooth pancake batter.
4 Grease a non-stick pan with a little coconut oil and pour the pancakes into the hot pan. Use a wooden spoon to shape the individual pancakes, and gently flip when the edges become golden.
5 Serve the carrot cake pancakes with your favourite toppings. Why not try protein yoghurt (protein powder mixed with yoghurt), maple syrup, vegan custard, crunchy nuts and seeds, nut butter (especially pistachio butter!), chocolate sprinkles or shredded carrot?
NUTRITIONAL INFO
Calories (per serving)134 | Total fat0.8gSaturates0g | Salt0.33g | Sugar6.3gCarbohydrates27.6g | Protein3.5g
Herbed potato, onion and sausage hash
By Devorah Bowen from The Yummy Vegan (theyummyvegan.com) Serves4 | Prep15 mins | Cook40 mins
1 medium sweet potato, cubed
2 small golden potatoes, cubed
2 small red potatoes, cubed
150g (1 cup) onion, diced
4 breakfast vegan sausage patties
1 tsp dill, chopped
1 tsp thyme, chopped
1 tbsp oil, for roasting
salt and pepper, to taste
2 tsp parsley, chopped, to serve
1 Preheat the oven to 190°C/Gas Mark 5. Toss the potatoes with a bit of oil, dill, thyme, salt and pepper. Spread out onto a baking sheet. Bake for 30 minutes or until crispy, but still tender.
2 In a large pan, sauté the onions for 5-6 minutes or until translucent. Cut the sausage into smallish pieces and cook up with the onions.
3 Add the baked potatoes in with the sausage and onions and cook for a few minutes until heated through. Add fresh parsley before serving.
NUTRITIONAL INFO
Calories (per serving)313 | Total fat9.6gSaturates0.5g | Salt0.97g | Sugar7.5gCarbohyd
