Breakfast Club #11 Vegetarian Savoury - the round up

It has been a fascinating experience hosting the Breakfast Club blog event in May.  The theme was Vegetarian Savoury and I have been delighted at your responses.  The event is here to remind us that breakfast should be about more than toast and tea or cereal and coffee.  Indeed, it has given me great inspiration.  I chose the theme because I love a savoury breakfast but so many are aimed at people who eat meat.  I am pleased that there are some lovely vegan and gluten free dishes here too.  Without further ado (though you may still be goggling at my new template if you are familiar with this blog), let us delve into some meat free alternatives:

Savoury breakfast wraps

Cindy from Where's the Beef

Melbourne, Australia

Cindy has been running a Breakfast Serial series to generate some new morning meal ideas.  In this post, she experimented with breakfast wraps, trialling some variations of tofu, cabbage and egg.  The pictured wrap here has fried egg, barbecue sauce, sprouts, caramelised onions, and coriander.

Cheese and chive pancakes

Johanna (me) of Green Gourmet Giraffe

Melbourne, Australia

My first entry (of three) were these pancakes which were fluffy and tasty enough to eat straight off the frypan as they were. The recipe was intended for sweet pancakes but was easy enough to make savoury by taking out the sugar and adding some cheese and chives.

Cheesy Courgette Breakfast Scones

Bea from For the Love of Food

Cheshire, UK

Bea created these beautiful scones, taking the opportunity to get in some vegies in the morning in the most delicious way.  She suggests that, in keeping with the event theme, serving them with a swipe of cream cheese and a sprinkling of black pepper.

Baby Egg Pies

Jacqueline of Tinned Tomatoes

Dundee, Scotland

Jacqueline made these for her little boy but you don't need to be a baby to appreciate these neat little pies.  Full of egg and vegetables, they would be a nutritious start to the day.  She suggests they would be good picnic fare, which translates as an excellent breakfast on the go.

Bread Rolls

Deepika of My Life and Spice

Philadelphia, USA

Deepika wrote a delightful post about her childhood weekend breakfast traditions and how she is now creating such traditions for her own children.  I was fascinated by her recipe, the like of which I have never seen before.  She soaks and wrings out the bread, wraps it around vegetables and deep fries it - I would love to be at her breakfast table.

Savoury Oatmeal with Soy Sauce and Nutritional Yeast

Janet of the Taste Space

Toronto, Canada

Janet has recently found herself smitten with savoury oats for breakfast.  Tamari adds great depth of flavour and she addresses her mother's concerns about vegans and B12 by sprinkling nutritional yeast flakes over it.  I was inspired enough by it to try my own version (below).

Moong Dhal Dosa

Nirmala's Kitchen

Chennai, Tamilnadu, India

Nirmala makes this tasty dosa for breakfast.  I have only made dosa once but I read this recipe and it seemed like something I can and should whip up quite easily.

Tofu Scramble

Adam and Theresa

Tarifa, Andalucia, Spain

Adam and Theresa make a lovely scramble to add to their vegan breakfast fry up.  Not only do the flavours sounds great but they also have a clever idea of using both silken and firm tofu to make the scramble both moist and full of texture.

Pea and Sun-Dried Tomato Porridge

Johanna (me) of Green Gourmet Giraffe

Melbourne, Australia

Inspired by Janet's savoury oats above, I rose above my aversion to porridge and tried my hand at a vegetable version that I could make with very little chopping and cooking.  It has already become an occasional breakfast dish for me that is very quick and handy when there is no bread in the house.

Breakfast with Oats

Dinner Recipes, Sonia's Kitchen

Chennai, India

I was delighted to receive yet another version of savoury oats from Sonia.  Hers is quite different again from mine and Janet's.  It has quite a few vegies and is flavoured with mustard, chilli and lemon juice.  Yet another to try.

Goats Cheese and Rosemary Muffins

Mel of Sharky Oven Gloves

St Andrews, Scotland

It is usually sweet breakfasts all the way for Mel, but in honour of this event, she put her mind to savoury ideas and came up with these lovely muffins.  I agree with her that it is hard to wait for muffins to cook at breakfast time but I would be quite happy eating them if made the night before.

Savory Muffins with Herbs, Oven-Dried Tomatoes and Green Onions

Ricki of Diet, Dessert and Dogs

Toronto, Canada

Ricki tells a heartening story of how diet can help lower blood pressure.  When you look at these gorgeous muffins and think you could take these instead of medication, the world really seems like a better place.  Even their sunny yellow hue would cheer you up at breakfast if the great flavours didn't do the trick!  Like Ricki's other recipes, these are suitable for vegan, gluten free and anti candida diets.

Black Buckwheat Waffles with Mushroom Gravy

MangoCheeks of Allotment to Kitchen

Scotland

MangoCheeks presents me with yet another reason to buy a waffle maker.  I love the sweet kind but am excited by the idea of making waffles with black buckwheat flour - I had never heard of it before but I want some now.  Paired with mushroom gravy, it sounds great, and are suitable for vegans.

Breakfast "Sausage" Patties

Johanna (me) of Green Gourmet Giraffe

Melbourne, Australia

My third entry was a batch of Ricki's breakfast sausage patties made with walnuts, rice, flaxseeds (linseeds), onion and sage.  They were crispy on the outside and soft inside with lots of flavour.  My little girl, Sylvia, was quite keen on them fresh off the grill.  I can just picture them in a breakfast sandwich and hope to return to this recipe soon.

Chive Scrambled Eggs with Goats Cheese

Ren of Fabulicious Food

Hertsfordshire, UK

Ren remembered her dad's scrambled eggs with this dish.  He always added chives.  Ren serves hers on sourdough rye, in the manner of her Polish ancestors, and adds some Goat's Cheese from Childwickbury Farm that she found in a local deli. Sounds lovely.

Dippy Eggs and Asparagus Soldiers

Sarah of Maison Cupcake

London, UK

Sarah celebrates Spring in the Northern Hemisphere with some dippy eggs and asparagus soldiers.  I loved her photos of all their egg cups and hearing how her son, Ted, gets to choose an egg cup each weekend for his boiled egg.  Sylvia has just started eating boiled eggs so I hope to start an egg cup collection just like Sarah's.

Thalipeeth - Multigrain Indian flatbread/ Crepe

Vatsala of Show and Tell

USA

Vatsala's latest favourite in her kitchen is the Thalipeeth, an Indian flatbread or pancake made with multigrains.  It is a nutritious start to the day and very popular in Maharashtra.  I loved the step by step pictures of her making it with a piece of paper.

Spinach and Brie Sourdough

Helen of Fuss Free Flavours

London, UK

Lastly Helen, who is the founder of the Breakfast Club event, sent in this wonderful bread.  If like her, you have brie that has seen better days, you could a lot worse than roll it up with some spinach in a loaf of sourdough bread.  I am sure this smelt fantastic coming out of the oven.  Unless like me you still haven't managed to conquer sourdough like me.  I can only dream of making such loaves - and I will!

Well that wraps up our round up of the Vegetarian Savoury breakfast dishes.  Thanks to everyone who participated and to Helen for inviting me to host.  I have lots of recipes to make and I hope you feel inspired to try some too.  Though I am not in the Australia, I am envious of the prominence of the Vegetarian Society in the UK and am happy to post this on the last day of their Vegetarian Week.

To find links to round ups of other Breakfast Club events, head over to Helen's Breakfast Club page.  Nanya at Simply Food is hosting the June Breakfast Club with the theme of berries and would welcome your participation.