Vegan Greek Breakfast Feast: A Symphony of Flavors and Textures

Allergens

Soy (may contain in some feta cheese substitutes)

Ingredients

• 1 cup chickpea flour
• 2 cups water
• 1/4 tsp sea salt
• 1 tbsp olive oil
• 1/2 cup diced tomatoes
• 1/4 cup chopped red onion
• 1/4 cup sliced black olives
• 1/4 cup crumbled feta cheese (use vegan feta)
• 1/4 cup fresh parsley, finely chopped
• 2 cups cooked quinoa
• 1 avocado, sliced
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• 1/2 cup almond milk
• 4 tbsp coconut oil
• 8 slices whole
• grain bread, toasted

Instructions

1. a. In a bowl, whisk together chickpea flour and water until smooth. Add salt and allow the batter to rest for 10 minutes. b. Heat olive oil in a non stick pan over medium heat, add tomatoes, onion, and olives. Sauté for 5 minutes or until softened. Remove from pan and set aside. c. In another non stick pan, pour batter to form a thin crepe. Cook for 2 minutes per side, then set aside. Repeat for the remaining batter, creating 4 crepes. d. Heat almond milk in a saucepan until warm but not boiling. Stir in quinoa and cook for 3 minutes, then remove from heat. e. In a small pan, melt coconut oil over low heat. Dip each side of the toasted bread into the melted coconut oil. f. Assemble the breakfast by placing a crepe on a plate, topping with quinoa mixture, followed by sautéed vegetables and olives. Top with avocado slices and crumbled vegan feta cheese. Garnish with fresh parsley. Repeat for remaining servings.

Chef’s Insight

To achieve a perfect, thin crepe, use a non-stick pan and pour the batter evenly in a circular motion.

Notes

Feel free to swap out any ingredients for your preferred vegan options.