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In this episode topic of the week is vegan breakfast. We talk about:

• Fried Breakfast, using scrambled tofu, sausages, baked beans, mushrooms & hashbrowns
• Porridge – protein powder, seeds, nuts
• Pastries – Making your own or selecting vegan options from the supermarket
• Yoghurt, fruit, smoothies
• Eating out – Tips and tricks for staying vegan
• Granola
• Cooking inclusively as a caterer for vegans, whether that be for friends or professionally

We then go on to talk about a couple of incredible recipes, Spanish-style chard with chickpeas and also cauliflower steak with lemon and ginger sauce.

To comment directly on this pod cast, please visit https://govegan.online/series-2/options-for-vegan-breakfast/
Resources

• Spanish-style chard with chickpeas, from Riverford – Remember, you can easily substitute the charge for Pak Choi, summer greens, spinach or any other form of green leaf
• Cauliflower steak with lemon and ginger sauce – From Asian greens cookbook which unfortunately doesn’t have any recipes online.

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