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Best breakfast dishes for vegetarians

3 years ago
by Yum yum news

Web Desk

Often, vegetarians complain about not having enough interesting options for breakfast. For this reason, we quizzed some of India’s leading chefs for vegetarian breakfast recipes that are not just easy to cook but also a treat to the senses. Here are the best ones.

Mushroom Crepe by Karishma Sakhrani, Consultant Chef, Cococafe Fort

Ingredients: 

100 grams silken tofu 
2 tbsp besan 
1 tsp cornstarch
1/4 tsp salt 
1 tbsp water 
200 gms mushrooms (button or chestnut)
5 ml olive oil 
5 gms garlic 
55 gms grated cheddar or cheese blend mix 
2 chive sprigs 
Chili flakes and oregano to taste 
1-2 edible flowers 
Salt to taste

Instructions:

  1. For tofu crepe: Mix silken tofu, besan, cornstarch, salt and water, and blend well.
  2. For mushroom filling: Pan-fry finely diced garlic and sliced mushrooms in olive oil. Add chili flakes, oregano and salt, and leave aside.
  3. Make crepes on a butter greased pan. Cook for 3-4 mins on low heat.
  4. Sprinkle grated cheese or cheese blend. Add the warm mushroom filling and fold it in half. Remove on a plate.
  5. Garnish with chopped chives and some edible flower petals, and serve hot.

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Eggless French Toast By Arun D’souza, Executive Chef, Perch

Ingredients: 

For toast
100 ml milk
1 tbsp cornstarch
2 slices thick white bread
2 tbsp butter

For mixture
2 tbsp butter
500 gms sliced button mushrooms
3 dried shiitake mushrooms
A few dried porcini mushrooms
1 finely chopped medium onion
80 gms blanched edamame
1 finely chopped leek
4 cloves
minced garlic
2 bay leafs
A pinch of grated nutmeg
2 tsp chopped fresh thyme
A pinch of red pepper flakes
1 tsp flour
150 ml milk
100 gms grated cheddar cheese
1 tsp chopped parsley
A pinch of smoked paprika

Instructions:

  1. In a large pan over medium-high heat, melt 1 tbsp butter. Add mushrooms, onion, leeks, garlic and sauté, stirring occasionally, until mushrooms are light golden, 3 to 5 minutes.
  2. Stir in thyme, and season to taste. Remove from the pan and set aside.
  3. In the same pan, add flour and cook, stirring, for 1 min or until the scent of popcorn arrives. Add the milk, bay leaf and nutmeg and simmer, until slightly thickened, 1 to 2 min. Add the edamame and set aside.
  4. To make the toast, in a medium sized bowl, mix the milk and cornstarch together and beat until well combined.
  5. Heat a pan over medium heat and add the butter, letting it lightly brown. Dip the bread slices in and lightly press to remove the air bubbles, allowing the liquid to permeate through.
  6. Place the slices into the pan and cook on each side until lightly browned (1-2 mins). Lower the heat and let the bread continue cooking for another 3 mins.
  7. Place the toast on a plate, cover with the mushroom sauce, finish with the grated cheddar, chopped parsley and smoked paprika.

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Besan Chilla Kathi Roll By Chef Harshit Dhall, Taj City Centre Gurugram

Ingredients: 

For besan chilla
200 gms flour
1 tsp carom seeds
1 tsp salt
5 gm fresh coriander, chopped
1 tsp green chilli, chopped
Water as required
1 tsp ghee

For mixture
100 gms cottage cheese
20 gms bell peppers
1 medium onion, sliced
½ tsp degi chili powder
½ tsp coriander powder
½ tsp cumin powder
salt to taste
1 green chilli, chopped
1 tsp coriander
1 tsp mint chutney
6- 7 lemons squeezed
1 tbsp refined oil

Instructions:

  1. In a bowl, add gram flour, carom seeds, salt, coriander, green chilli and mix well. Add water and make a homogeneous mixture of thin consistency.
  2. Heat a griddle and apply ghee, pour the mixture of gram flour and make a thin chilla. Once the chilla is golden brown in colour, apply ghee and take it off the griddle and keep aside.
  3. For the filling: Heat a pan, drizzle refined oil. Once the oil is heated, add sliced onions, sauté it till translucent. Add chopped green chilli, sauté it for a while.
  4. Add the green peppers, sauté it for a minute. Add cottage cheese, cumin powder, coriander powder, red chilli powder and salt to taste. Sauté everything, take the mixture off the heat and add fresh green coriander.
  5. Add the cottage cheese mixture to the chilla and roll it tight. Make another roll the same way. Cut these rolls into two. Serve hot with mint chutney.

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Granola With Citrus Yogurt and Fruits By Chef Rollin Lasrado, City Chef, Smoke House Deli, Mumbai

Ingredients: 

25 gms blanched, sliced and toasted almonds 
80 gms granola of your choice 
100 ml fresh orange juice reduced to half
100 gm hung yoghurt 
15 ml smoked honey 
100 gms ripe seasonal fruits (including bananas, dragon fruit, mangoes, pomegranate, etc.) mint sprigs

Instructions:

  1. Whip the yoghurt with the orange juice reduction. Keep chilled.
  2. Peel and slice the seasonal fruits.
  3. In a bowl, arrange the sliced fruits on one end. Pour the whipped citrus yoghurt on the other. Top with the granola.
  4. Sprinkle with toasted almond slivers. Drizzle with smoked honey.
  5. Garnish with mint sprigs and serve.
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Oatmeal Pancakes By Chef Amitesh Virdi, Executive Chef, JW Marriott Mussoorie

Ingredients:

For batter
1/2 cup skinned urad dal 
2 tbsp chana dal
1/2 tsp methi seeds
1 1/2 cup rice

For oatmeal pancake
1/2 cup soaked oats
salt to taste
chopped coriander

For moilee sauce
1 sliced onion
1 sliced tomato
6-7 curry leaves
1 sliced ginger
2 peeled and crushed pods of garlic
1 tsp coconut oil
1 green cardamom
1 clove
1 green chili
A pinch of turmeric
200 ml coconut milk

Instructions:

  1. Wash and soak urad dal, chana dal and methi seeds in water for 5-6 hours. Wash and soak rice separately for 5-6 hours.
  2. Drain water from dal and grind well till smooth and frothy. grind the rice batter as well. Mix the rice and dal batter. Leave to ferment for 8-12 hours at a warm place.
  3. Mix soaked oats, salt and chopped coriander to the batter.

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For moilee sauce:

  1. Heat oil in a pan. Add cloves and cardamom, stir for a while. Add ginger, garlic, chilies and onions. Cook till onions are translucent.
  2. Add curry leaves and stir until fragrant. Add turmeric, stir and add coconut milk. Add tomatoes, bring to a boil and adjust salt.

For oatmeal pancakes:

  1. Heat a non-stick pan, apply a little butter, add a ladle of oatmeal batter and let it spread.
  2. Once the holes in the pancake become firm, flip it. Cook for 30 secs and serve hot with moilee sauce.
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