Published on October 6th, 2010 | by Rachel Shulman2
Five Vegan Breakfast Recipes From Around the World
1. Congee (Jook or Rice Porridge)
Congee is a rice porridge that’s eaten for breakfast in many Asian countries. In its most basic version, congee is soupy rice spiced with a little ginger. But adding dried mushrooms, vegetables, soy sauce, sesame oil, and nuts can turn this simple porridge into really wonderful, delicious stuff. Click here for a basic recipe with several vegan variations, or try this vegan version.
2. Pho (Noodle Soup)
Pho, a bowl of rice noodles, fresh herbs, and bean sprouts swimming in an anise- and cinnamon-scented broth, is standard breakfast fare in Vietnam. Traditionally made with beef, this soup is equally good without the meat. For a vegan version, click here. I like to make pho the night before and then reheat it at breakfast time.
3. Ful Medames (Egyptian Brown Fava Beans)
This ancient Egyptian breakfast is rich in protein and very satisfying. Cooked and mashed fava beans are dressed with olive oil, chopped parsley, onion, garlic, and lemon juice. It’s served warm with toasted flatbread or pita. For a basic recipe, click here, or try this version with tomatoes. You can use broad beans or brown beans if you don’t have favas on hand.
4. Khichdi (Indian Rice with Lentils)
This Indian dish of rice and lentils is another high-protein breakfast. It’s wonderfully comforting on a cold morning, and simple to prepare. There are probably as many different versions of khichdi in India as there are households. For a basic recipe, click here.
5. Steamed Banana or Pumpkin
A typical breakfast in Thailand is sweet steamed banana or pumpkin. To make the banana version, cut a banana with its skin into 4 large pieces. Steam the banana pieces for about 5 minutes, then remove from heat and peel off skin. To make the pumpkin version, chop pumpkin flesh into bite-sized chunks and steam until fork-tender, about 15 minutes, then remove from heat. Sprinkle the steamed banana or pumpkin with shredded coconut, sesame seeds, sea salt, and sugar. Serve warm.