Hi everyone! Veronica here and I’m back in the Dailey Kitchen today to share with you how to make four easy cheap healthy vegan recipes for breakfast.
This video is part 2 in my series for Eating Plant Based on a Budget with Walmart Groceries. Check out part 1 to see how I meal planned and grocery shopped at Walmart for just $50/week for one person around the Daily Dozen.
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Here’s my video showing you how to prepare these four easy cheap healthy vegan recipes for breakfast:
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4 easy cheap healthy vegan recipes for breakfast
Let’s get cooking!
Green Smoothie
The first recipe were making is a simple Green Smoothie recipe using 1 cup spinach, 1 banana and 1 cup of almond milk. You’ll need a blender to make this recipe. Simply combine all ingredients into the blender and blend on high speed for 1 minute, or until creamy.
This recipe gives you Daily Dozen servings of:
- leafy greens
- fruits
- nuts
Store this smoothie a glass jar with lid for up to 3 days as part of your meal prep routine.
Berry Smoothie
The second recipe were making a simple Berry Smoothie using about 6 strawberries, 1 banana and 1 cup of almond milk. Simply combine all ingredients into the blender and blend on high speed for 1 minute, or until creamy.
This recipe gives you Daily Dozen servings of:
- berries
- fruit
- nuts
Store this smoothie in a glass jar with lid for up to 3 days as part of your meal prep routine.
Whole Wheat Vegan Buttermilk Waffles
For the third recipe, were using whole wheat flour to make vegan buttermilk waffles. For this recipe you’ll need 1 ½ cups whole wheat flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 3 tablespoons ground flax seeds, 1 tablespoon coconut oil (optional), 2 tablespoons sugar (optional), 2 cups almond milk, juice of 1 lemon, and 1 mashed banana (optional).
To make these waffles, combine the dry ingredients into a large mixing bowl and whisk together. In a smaller bowl, combine the milk, oil and banana, and mix well. Add the wet ingredients to the dry ingredients and whisk well.
Heat a waffle iron and scoop ½ cup of the batter to make each waffle. Close the lid and cook on medium high heat until done.
Transfer cooked waffles to a cooling rack and continue with the rest of the batter. Enjoy these waffles immediately or freeze in an airtight container for up to 1 month. Top with berries before serving.
This recipe gives you Daily Dozen servings of:
- whole grains
- flaxseed
- fruit
- nuts
- berries
Further reading:
Vegetable Hashbrowns with Refried Beans
For the last recipe in this video we’re making Vegetable Hashbrowns with Refried Beans. To make this recipe you’ll need 1 boiled potato, ½ cup shredded carrots, ¼ yellow onion sliced, 1 teaspoon olive oil (optional), ½ cup refried pinto beans and ½ cup spinach.
To make these hashbrowns, heat a skillet and add the olive oil. Add the onions and saute with medium high heat until starting to brown, about 3 minutes. Add carrots and potatoes and spread them out in the pan with a cooking spatula. Let cook for 3-5 minutes, or until the potatoes are starting to brown.
On a plate, place the refried pinto beans and spinach. Transfer cooked hashbrowns onto bed of spinach and serve with your favorite sauce, such as ketchup or BBQ sauce.
This recipe gives you Daily Dozen servings of:
- leafy greens
- legumes
- 3 servings of vegetables
I hope you enjoyed this video!
Check out part 3 of this series where I share four easy cheap healthy vegan recipes for lunch and dinner using Walmart groceries.
Learn more about the Daily Dozen in the below links on this website and in my Daily Dozen YouTube Playlist.
- Daily food checklist: Here’s what to eat every day
- 3 Daily Dozen Meals: Breakfast, Lunch and Dinner
- Easy Daily Dozen meal prep + free printable
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