Kicking off your day with a delicious and nutritious vegan breakfast is the perfect way to start. Whether you’re a busy bee on-the-go or a relaxing morning person, these 18 mouthwatering vegan breakfast recipes are sure to satisfy your cravings.
From fluffy pancakes and savory omelettes to sweet scones and hearty quinoa bowls, our collection of vegan breakfast ideas has something for everyone. And the best part? They’re all easy to make, even on the most chaotic mornings.
In this article, we’ll be exploring a range of tasty and innovative vegan breakfast recipes that will keep you fueled and focused throughout the day. From classic favorites like vegan pancakes and avocado toast to more adventurous options like tofu scramble and sweet potato burritos, there’s something for every taste bud and dietary requirement.
So grab a cuppa, get cozy, and let’s dive into our top 18 vegan breakfast recipes that are sure to become your new morning staples!
Fluffy Vegan Pancakes with Maple Syrup
Start your day with a stack of fluffy vegan pancakes, drizzled with pure maple syrup – a match made in heaven!
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 3/4 cup non-dairy milk (such as almond or soy milk)
– 1 tablespoon apple cider vinegar
– 1/4 cup melted vegan butter or oil
Instructions:
1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together non-dairy milk, apple cider vinegar, and melted vegan butter or oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
4. The batter should still be slightly lumpy.
5. Heat a non-stick skillet or griddle over medium heat. Grease with a small amount of vegan butter or oil if necessary.
6. Drop 1/4 cupfuls of batter onto the skillet and cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip pancakes and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 4-5 minutes per batch (depending on number of pancakes)
Enjoy your fluffy vegan pancakes with a drizzle of pure maple syrup!
Avocado Toast with Chili Flakes
Elevate your breakfast or snack game with this simple yet flavorful recipe that combines the creaminess of avocado with the spiciness of chili flakes. Perfect for those who love a little heat in their meals!
Ingredients:
– 2 ripe avocados, mashed
– 2 slices of whole grain bread (toasted)
– 1/4 teaspoon chili flakes
– Salt and pepper to taste
– Optional: lemon juice, red onion, or feta cheese for added flavor
Instructions:
1. Toast the bread until lightly browned.
2. Spread the mashed avocado on top of the toast.
3. Sprinkle the chili flakes evenly over the avocado.
4. Season with salt and pepper to taste.
5. Optional: add a squeeze of lemon juice, some thinly sliced red onion, or crumbled feta cheese for extra flavor.
Cooking Time: 5 minutes
Tofu Scramble with Turmeric and Spinach
A flavorful and nutritious twist on traditional scrambled eggs, this tofu scramble is a game-changer for vegans and egg-lovers alike. With the warmth of turmeric and the earthiness of spinach, this dish is perfect for breakfast, brunch, or even dinner.
Ingredients:
– 1 block extra-firm tofu, drained and crumbled
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon turmeric powder
– 1/2 cup fresh spinach leaves
– Salt and pepper to taste
– Optional: paprika, chili flakes, or other spices of your choice
Instructions:
1. Heat the olive oil in a non-stick skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
4. Add the crumbled tofu and stir until it’s evenly coated with the onion-garlic mixture.
5. Sprinkle the turmeric powder over the tofu and stir well.
6. Add the fresh spinach leaves and stir until wilted.
7. Season with salt and pepper to taste, then serve hot.
Cooking Time: 15-20 minutes
Chia Pudding with Fresh Berries
This simple recipe combines the nutritious benefits of chia seeds with the sweetness of fresh berries, creating a perfect breakfast or snack option. With only a few ingredients and minimal preparation time, you can enjoy this healthy treat in no time.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 2 tablespoons honey
– 1/4 teaspoon vanilla extract
– Fresh berries of your choice (e.g., strawberries, blueberries, raspberries)
Instructions:
1. In a small bowl, mix together chia seeds and almond milk. Stir well to combine.
2. Add honey and vanilla extract to the mixture. Stir until dissolved.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
4. Just before serving, top the chia pudding with fresh berries.
Cooking Time: 2 hours (or overnight)
Vegan Banana Oatmeal Muffins
Moist and flavorful, these muffins are perfect for a healthy breakfast or snack. Made with ripe bananas, rolled oats, and plant-based milk, they’re a delicious and nutritious treat.
Ingredients:
– 3 large ripe bananas, mashed
– 1 cup rolled oats
– 1/2 cup all-purpose flour
– 1/4 cup sugar
– 1/4 cup vegan butter or margarine, melted
– 1/2 cup plant-based milk (almond, soy, or oat)
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon vanilla extract
– Chopped walnuts or pecans (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together oats, flour, sugar, baking powder, and salt.
3. In a separate bowl, combine mashed bananas, melted vegan butter or margarine, plant-based milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Smoothie Bowl with Almond Butter and Granola
This refreshing smoothie bowl combines the richness of almond butter with the crunch of homemade granola, perfect for a quick and nutritious breakfast or snack.
Ingredients:
– 1 ripe banana
– 2 tablespoons almond butter
– 1/2 cup frozen berries (such as blueberries or strawberries)
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– 1/4 cup rolled oats
– 1/4 cup chopped almonds
– Pinch of salt
– Ice cubes (optional)
Instructions:
1. In a blender, combine banana, almond butter, frozen berries, and Greek yogurt. Blend until smooth.
2. Add honey and blend until well combined.
3. Pour the smoothie into a bowl.
4. Top with homemade granola (see below) or store-bought granola.
5. Add any desired toppings such as sliced fruit, nuts, or seeds.
Homemade Granola:
– 1/2 cup rolled oats
– 1/4 cup chopped almonds
– 1 tablespoon honey
– Pinch of salt
Combine ingredients in a bowl and stir until well combined. Spread on a baking sheet and bake at 350°F (180°C) for 10-12 minutes, or until lightly toasted.
Cooking Time: None! Just blend and enjoy.
Sweet Potato and Black Bean Breakfast Burrito
Start your day with a nutritious and flavorful breakfast burrito packed with sweet potatoes, black beans, and scrambled eggs.
Ingredients:
– 2 large sweet potatoes, cooked and diced
– 1 can black beans, drained and rinsed
– 4 eggs
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 large tortillas
– Shredded cheese (optional)
– Salsa (optional)
Instructions:
1. Preheat oven to 400°F.
2. In a bowl, scramble the eggs and set aside.
3. Heat the olive oil in a pan over medium-high heat. Add the diced onion and cook until translucent, about 3-4 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the cooked sweet potatoes and black beans to the pan, stirring to combine.
6. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble the burritos by filling each tortilla with scrambled eggs, sweet potato and black bean mixture, and shredded cheese (if using).
8. Cook for an additional 2-3 minutes to melt the cheese.
9. Serve hot with salsa (if desired).
Cooking Time: Approximately 20-25 minutes.
Vegan French Toast with Cinnamon
Start your day off right with this deliciously simple vegan French toast recipe, infused with warm cinnamon flavor. Perfect for a quick breakfast or brunch option.
Ingredients:
– 4 slices of bread (preferably challah or brioche)
– 1/2 cup non-dairy milk
– 1/4 cup maple syrup
– 1 tablespoon vegan butter, melted
– 1 teaspoon ground cinnamon
– Pinch of salt
Instructions:
1. In a shallow dish, whisk together non-dairy milk, maple syrup, and melted vegan butter.
2. Add the cinnamon and salt; whisk until well combined.
3. Dip each bread slice into the mixture, coating both sides evenly.
4. Heat a non-stick skillet or griddle over medium heat. Cook the French toast for 2-3 minutes per side, or until golden brown.
5. Serve warm with your favorite toppings, such as fresh fruit or powdered sugar.
Cooking Time: 8-10 minutes
Quinoa Breakfast Bowl with Coconut Yogurt
This recipe combines the protein-rich quinoa with coconut yogurt, fresh fruits, and nuts to create a filling and satisfying breakfast bowl.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup coconut yogurt
– 1/4 cup mixed berries (fresh or frozen)
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– 1/4 cup chopped almonds
– Pinch of salt
Instructions:
1. In a small bowl, mix together the quinoa and honey until well combined.
2. In a separate bowl, combine the coconut yogurt, vanilla extract, and salt. Stir until smooth.
3. Add the mixed berries to the yogurt mixture and stir gently.
4. Spoon the quinoa mixture into a bowl, followed by the yogurt and berry mixture.
5. Top with chopped almonds.
Cooking Time: 10-15 minutes (cooking time for quinoa, no cooking required for other ingredients)
Peanut Butter and Banana Stuffed Toast
Peanut Butter and Banana Stuffed Toast Recipe
A sweet and satisfying breakfast or snack option, this recipe combines the creaminess of peanut butter with the natural sweetness of bananas, all wrapped up in a crispy baguette.
Ingredients:
– 2 ripe bananas
– 2 tbsp creamy peanut butter
– 4 slices of baguette
– 1 tsp honey (optional)
– Pinch of salt
Instructions:
1. Preheat your toaster or toaster oven to 350°F (175°C).
2. Slice the baguette into 1-inch thick pieces and toast until lightly browned.
3. In a small bowl, mix together the peanut butter and honey (if using).
4. Spread about 1/2 tbsp of the peanut butter mixture onto each toasted baguette slice.
5. Top with sliced bananas, leaving a small border around the edges.
6. Sprinkle a pinch of salt to balance out the sweetness.
7. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Vegan Blueberry Lemon Scones
These sweet and tangy scones are perfect for a sunny morning or as a refreshing pick-me-up any time of the day. With a hint of lemon zest and a burst of juicy blueberries, you’ll be hooked from the first bite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup rolled oats
– 1/2 cup vegan butter, chilled and cut into small pieces
– 1/2 cup granulated sugar
– 1/2 cup non-dairy milk
– 1 egg replacement (such as flax or chia eggs)
– 1 tsp baking powder
– 1/4 tsp salt
– 1 tbsp lemon zest
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, oats, sugar, and baking powder.
3. Add vegan butter and use a pastry blender or your fingers to work it into the dry ingredients until crumbly.
4. In a separate bowl, whisk together non-dairy milk and egg replacement.
5. Pour wet ingredients into dry ingredients and stir until just combined. Fold in lemon zest and blueberries.
6. Turn dough onto a floured surface and gently knead 2-3 times.
7. Pat into a circle about 1 inch thick. Cut into wedges or use a biscuit cutter.
8. Bake for 18-20 minutes, or until golden brown.
Overnight Oats with Chia and Almond Milk
Start your day with a nutritious breakfast that’s easy to prepare the night before. These overnight oats are packed with chia seeds, almond milk, and creamy goodness.
Ingredients:
– 1/2 cup rolled oats
– 1/2 cup unsweetened almond milk
– 2 tablespoons chia seeds
– 1 tablespoon honey or maple syrup (optional)
– Pinch of salt
Instructions:
1. In a jar or container, combine the oats, almond milk, and chia seeds.
2. Add honey or maple syrup if desired for sweetness.
3. Stir until the ingredients are well combined.
4. Cover the jar with a lid and refrigerate overnight or for at least 4 hours.
5. In the morning, give the mixture a good stir to redistribute the chia seeds.
6. Serve chilled, garnished with your favorite toppings such as fruit, nuts, or shredded coconut.
Cooking Time: 4-8 hours (overnight)
Savory Chickpea Flour Omelette
A protein-packed breakfast option that’s also gluten-free and vegan-friendly! This omelette is made with chickpea flour, a great source of fiber and nutrients.
Ingredients:
– 1 cup chickpea flour
– 2 eggs
– 1/4 cup water
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped herbs (parsley, cilantro, or scallions)
Instructions:
1. In a bowl, whisk together chickpea flour and water until smooth.
2. Add eggs to the mixture and whisk until well combined.
3. Heat the olive oil in a non-stick skillet over medium heat.
4. Pour in the batter and cook for 2-3 minutes or until the edges start to set.
5. Use a spatula to gently lift and fold the omelette in thirds.
6. Cook for an additional minute, then slide onto a plate and season with salt, pepper, and any desired herbs.
Cooking Time: 5-7 minutes
Vegan Breakfast Tacos with Cashew Cream
Vegan Breakfast Tacos with Cashew Cream Recipe
Breakfast just got a whole lot brighter with these vegan breakfast tacos, featuring a creamy cashew-based sauce and a variety of colorful fillings.
Ingredients:
– 1 cup cooked black beans, warmed
– 1 cup roasted sweet potato, diced
– 1/2 cup diced bell peppers (any color)
– 1/4 cup chopped cilantro
– 2 tablespoons olive oil
– 1 teaspoon lime juice
– Salt and pepper to taste
– 8-10 corn tortillas
– Cashew Cream (see below for recipe)
Cashew Cream Recipe:
– 1 cup soaked cashews, drained and rinsed
– 1/4 cup water
– 2 tablespoons lemon juice
– 1 tablespoon maple syrup
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast sweet potato in the oven for about 45 minutes, or until tender.
3. Warm black beans and bell peppers in a pan over medium heat.
4. Assemble tacos by spooning filling onto tortillas, followed by dollops of Cashew Cream.
5. Garnish with cilantro and serve immediately.
Cooking Time: 1 hour
Pumpkin Spice Smoothie with Flaxseeds
This seasonal smoothie combines the warmth of pumpkin spice with the crunch of flaxseeds, creating a perfect blend of fall flavors. With its creamy texture and hint of cinnamon, this recipe is sure to become a favorite.
Ingredients:
– 1/2 cup canned pumpkin puree
– 1/2 banana, sliced
– 1 tablespoon honey
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/8 teaspoon ground ginger
– 1/2 cup plain Greek yogurt
– 1 tablespoon chia seeds
– 1 tablespoon flaxseeds
– Ice cubes (optional)
Instructions:
1. In a blender, combine pumpkin puree, banana, honey, cinnamon, nutmeg, and ginger.
2. Blend until smooth, adding ice cubes if desired for a thicker texture.
3. Add Greek yogurt, chia seeds, and flaxseeds to the blender.
4. Blend until well combined and creamy.
5. Pour into a glass and serve immediately.
Cooking Time: 0 minutes (blending only)
Enjoy your delicious Pumpkin Spice Smoothie with Flaxseeds!
Apple Cinnamon Breakfast Quinoa
Start your day with a nutritious and delicious breakfast quinoa dish infused with the warmth of cinnamon and the sweetness of apples.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 teaspoon salt
– 1 tablespoon butter
– 1 medium apple, diced (Granny Smith or your favorite variety)
– 1 cinnamon stick, broken into pieces
– 1 tablespoon brown sugar
Instructions:
1. Rinse quinoa in a fine-mesh strainer and drain well.
2. In a medium saucepan, bring quinoa and water/broth to a boil. Reduce heat, cover, and simmer for about 15-20 minutes or until the quinoa is tender and the liquid has been absorbed.
3. While the quinoa cooks, melt butter in a small skillet over medium heat. Add diced apple and cook until tender, about 5 minutes.
4. Add cinnamon stick pieces to the skillet with the apple and stir to combine.
5. Fluff cooked quinoa with a fork. Stir in brown sugar and combine with the apple-cinnamon mixture.
Cooking Time: 20-25 minutes
Vegan Coconut Yogurt Parfait
Transform your morning routine with this creamy and refreshing vegan coconut yogurt parfait. Layered with crunchy granola, sweet fruit, and a drizzle of honey, this treat is perfect for a quick breakfast or snack.
Ingredients:
– 1 cup soy yogurt or non-dairy yogurt
– 2 tablespoons unsweetened shredded coconut
– 1/4 cup vegan granola
– 1/2 cup mixed berries (fresh or frozen)
– 1 tablespoon honey or maple syrup (optional)
Instructions:
1. In a small bowl, mix together the soy yogurt and unsweetened shredded coconut until well combined.
2. Spoon half of the yogurt mixture into a glass or parfait dish.
3. Top with 1/4 cup vegan granola.
4. Add the mixed berries on top of the granola.
5. If using, drizzle honey or maple syrup over the fruit.
6. Repeat the layers, ending with the remaining yogurt mixture.
7. Serve immediately and enjoy!
Cooking Time: None (assemblage only)
Spinach and Mushroom Breakfast Wrap
Start your day with a nutritious and flavorful breakfast wrap packed with sautéed spinach, mushrooms, and scrambled eggs.
Ingredients:
– 1 cup fresh spinach leaves
– 1/2 cup sliced mushrooms (button or cremini)
– 2 large eggs
– 1 tablespoon butter
– 1 small flour tortilla (8-10 inches)
– Salt and pepper to taste
– Optional: shredded cheese, salsa, or avocado for added flavor
Instructions:
1. Preheat a non-stick skillet over medium heat.
2. Add the mushrooms and cook until they release their moisture and start to brown, about 3 minutes.
3. Add the spinach leaves and cook until wilted, about 1 minute.
4. Crack in the eggs and scramble until cooked through, breaking up any large curds.
5. Warm the tortilla by wrapping it in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the wrap by spreading the egg mixture on one half of the tortilla, then adding the mushroom-spinach mixture.
7. Season with salt and pepper to taste.
8. Fold the tortilla in half to enclose the filling.
Cooking Time: 10-12 minutes
Summary
Start your day off right with these 18 delicious vegan breakfast recipes. From fluffy pancakes to savory omelets, and from sweet treats to nutritious bowls, there’s something for everyone in this collection. Try making Fluffy Vegan Pancakes with Maple Syrup, Avocado Toast with Chili Flakes, or Tofu Scramble with Turmeric and Spinach. Or, go the route of a breakfast burrito, stuffed toast, or quinoa bowl. Whatever your morning style, these vegan breakfast recipes are sure to please.
