This Swedish Bagel with Cream Cheese, Dill, and Beets from The Ultimate Vegan Breakfast Book by Nadine Horn and Jörg Mayer is definitely worth waking up early for.
A question I get frequently is “what do vegans eat for breakfast?” The Ultimate Vegan Breakfast Book will definitely answer that question, as it’s chock-full of health vegan breakfast recipes. You’ll find easy make-ahead meals as well as recipes for a leisurely weekend brunch.
I have a menu board in my dining room with a quote from Parks and Recreation’s Ron Swanson on it. It says, “There has never been a sadness that can’t be cured by breakfast food,” and I agree. Breakfast is my favorite meal of the day, and I could eat breakfast food for lunch and dinner, too!
I’ve found that a lot of people have difficulties figuring out what to make for breakfast after they’ve gone vegan. On the Standard American Diet, breakfast tends to revolve around eggs, bacon, sausage, and cheese. What do you do once you remove those foods from your diet? Fortunately, The Ultimate Vegan Breakfast Book by Nadine Horn and Jörg Mayer is here to help!
I love The Ultimate Vegan Breakfast Book! It’s chock-full of recipes for breakfast, brunch, and breakfast for dinner. In it, you’ll find quick and easy breakfast dishes as well as meals that might take a little longer and are perfect for lunch. There are smoothies, porridges, breakfast sweets, teas and coffees, and even homemade milks. It’s a breakfast lover’s dream!
Nadine Horn and Jörg Mayer start the book with some early morning inspiration, because for most people, a smooth morning routine is the key to a good day. They also talk about some of the key ingredients in their breakfast recipes, such as nuts, berries, seeds, and grains.
Coffee or Tea?
Jörg is a coffee lover, so he’s included information on how to brew the perfect cup of joe. He discusses preparation methods, what to buy, and where to buy it from. Like me, Nadine likes to start her day with a cup of tea, so she shares tips on making a good cuppa. She explains the different types of teas, their origins, and how to brew them.
Vegan Breakfast Recipes
Whether you only have a few minutes in the morning or you have enough time for leisurely meal, you’ll find the perfect recipe to start your day in The Ultimate Vegan Breakfast Book. There are make ahead meals, like Coconut Chia Pudding and “Nana Nice Cream, as well as brunch feasts, such as a Breakfast Frittata and Mini Breakfast Quiches.
If you like to start your day with sweet treats, you’ll find recipes for muffins and donuts. If you’re a savory person, like me, you’ll enjoy the Tofu Scramble or Breakfast Burger. There are also recipes for DIY pantry staples, such as Rye Sourdough Bread, Breakfast “Meats”, and nut-based milks.
The Chapters in The Ultimate Vegan Breakfast Book include:
- Smoothies, Juices & Co.
- Breakast on the Go
- One-Bowl Wonders
- Hot Off the Stove
- The Sweeter Side of Mornings
- Weekend Brunch
- Coffee, Tea & Co
Swedish Bagel with Cream Cheese, Dill, and Beets
I love a good bagel. Here in New Jersey, you can’t drive too far without passing a bagel shop or two, and these places know how to work that dough! So, the first recipe I made from The Ultimate Vegan Breakfast Book was the Swedish Bagel with Cream Cheese, Dill, and Beets.
This recipe does require a little bit of forethought, because the cream cheese needs to be made ahead of time. It’s super easy to make though. You just mix together soaked cashews, store-bought yogurt, and a little lemon juice. You then let it sit in the fridge for 24 hours to ferment.
This bagel sandwich is loaded with cream cheese and beets, along with a few herbs. Beets might seem like a strange option for breakfast (although Dwight Shrute would probably approve), but its earthy flavor works really well with the tangy-cool cream cheese. I cheated here (it was early morning after all!) and used store-bought precooked beets.
This Swedish Bagel with Cream Cheese, Dill, and Beets is a fun vegan twist on the traditional cream cheese and lox, and it’s definitely going to be in my morning meal rotation from now on.
If, like Leslie Knope, you often wonder why anyone would ever eat anything other than breakfast food, The Ultimate Vegan Breakfast Book is the book for you!
Swedish Bagel with Cream Cheese, Dill, and Beets
- 1 large beet (5 ounces/150 g)
- 4 bagels any variety
- 6 tablespoons Cashew Cream Cheese (recipe follows)
- 1 tablespoon minced fresh chives
- 2 tablespoons fresh dill
- Wash the beet, place in a pot, and cover with water. Cover the pot with a lid and bring to a boil. Simmer for 40 to 45 minutes, until the beet is fork-tender.
- Drain the beet and let cool to room temperature.
- Peel the beet and cut into 1/4-inch-thick (5 mm) round slices.
- Slice each bagel in half and toast in a toaster or dry nonstick skillet, cut sides down, for 2 minutes.
- Spread one side of a bagel with 1 1/2 tablespoons of the cream cheese. Arrange one quarter of the beet slices on the cream cheese and garnish with the chives and dill. Top with the remaining bagel half. Repeat with the remaining bagels and fillings. Serve.
Cashew Cream Cheese
- 1 cup (150 g) raw cashews
- ½ cup (120 g) plain soy yogurt
- ¾ teaspoon salt
- Fresh lemon juice
- Soak the cashews in water overnight (8 hours) in a covered container in the fridge.
- In the morning, drain the cashews, rinse, and drain again. Place the cashews, yogurt, and salt in a food processor or high-speed blender and process until smooth.
- Transfer to a small bowl or jaw and cover. Refrigerate for at least 24 hours to ripen.
- To serve, add lemon juice to taste.
Other vegan breakfast recipes you might enjoy include:
- Cheesy Tofu Vegan Breakfast Sandwiches
- No-Huevos Rancheros
- Vegan Breakfast Quesadillas
- Biscuits and Gravy Breakfast Sandwiches
I have a copy of The Ultimate Vegan Breakfast Book for one lucky winner this week. Follow the instructions below to enter. Contest ends at midnight on December 25th. U.S and Canada residents only, please. Good luck!