My Top 3 hot vegan breakfasts

Don't get me wrong I love my bran flakes and fruit, cashew butter on toast and porridge however there is nothing more enjoyable than a proper cooked breakfast on a lazy Sunday morning, as a vegan it's not quite as easy as chucking some eggs and bacon in a pan. However I have come up with three dishes that I think are quick, easy and really hit the spot if you've had a bit of a heavy night.

Boxty meaning 'poor-house bread' is a traditional Irish potato cake and everyone has their own way of making it, sometimes its even in loaf-form. I like to make mine like little hash browns, that way they get super crispy and have them with some spring onions (scallions) and plum tomatoes. 

1 large potato
1 1/4 cups plain flour
1/2 teaspoon baking powder
1 1/2 tablespoons apple cider vinegar
1 1/2 cups soy milk
1/2 teaspoon salt
Olive oil 

Boil half of the potatoes until soft, and mash. Grate the remaining raw potatoes, and set aside in a colander to drain. Add the vinegar to the soy milk, let sit for a few minutes until thickened, and stir together the mashed potatoes, grated potatoes, flour, baking powder and salt.  Slowly stir in the soymilk and vinegar to form the consistency of a pancake batter. Cook on medium to low heat for about 4 mins on each side until crispy.

I absolutely love tofu omelettes there are so many different fillings that you can choose and different ways of spicing the omelette mix that almost every time I make them they turn out differently. The omlette in the picture is one of my favourite cobinations of garlicky omelette filled with spinach and mushrooms sauteed in a little nutmeg.

3 cloves garlic
1 packet silken tofu, lightly drained 
3 tbsp nutritional yeast
2 tablespoons olive oil
1/2 teaspoon turmeric
pinch of salt
1/2 cup chickpea (gram) flour
1 tbsp cornstarch

Add the tofu, garlic, nutritional yeast, olive oil, turmeric and salt to a food processor and blend until smooth. Add the chickpea flour and cornstarch and whizz until combined. Lightly grease a pan and ad a cup of the batter use the back of the spatula to spread the batter into a thin even layer and cook on medium heat for about 4 minutes then very carefully lossen the mix from the bottom of the pan and flip, cook on other side for another 4 minutes and fill with whatever you fancy!

Officially my favourite breakfast ever is curried tofu scramble with and on pretty much anything. I love the way its crisps up but stays soft inside... This is a really simple version but I do like to spruse it up ocassionally by adding some coriander and spinach.

2 cloves of garlic
1 Tbsp medium curry powder
1 Tbsp soy sauce
1 block of drained firm tofu
Handful of halved button mushrooms

Crush the garlic cloves and add them to a little oil in a pan, then add curry powder and stir to form a paste then add the soy sauce, finally crumble in big chunks the tofu and mushrooms into the pan and stir lightly while cooking for 8 mins until crispy.