Starting your day off right with a delicious and nutritious breakfast is crucial for anyone looking to fuel their body and mind. For those following a plant-based diet, finding tasty and filling options can be a challenge. That’s why we’ve put together this collection of 18 mouth-watering and easy-to-make plant-based breakfast recipes that are sure to please even the pickiest eaters.
From sweet treats like vegan banana walnut muffins and chocolate chia seed pudding to savory options like tofu scramble with spinach and turmeric, there’s something for everyone on this list. And the best part? Each recipe is free from animal products, making it perfect for those following a vegan lifestyle or simply looking to reduce their environmental impact.
In the following article, we’ll dive into each of these recipes in detail, providing you with all the ingredients and instructions needed to get started. Whether you’re a seasoned plant-based pro or just starting out on your culinary journey, there’s something here for everyone.
Vegan Blueberry Banana Pancakes
Start your day with a delicious and healthy breakfast treat that combines the sweetness of bananas and blueberries, all wrapped up in a fluffy pancake package. These vegan blueberry banana pancakes are perfect for a quick and easy morning meal or brunch.
Ingredients:
– 1 ripe banana, mashed
– 1 cup fresh or frozen blueberries
– 1/2 cup all-purpose flour
– 1/4 cup rolled oats
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon maple syrup
– 1 flax egg*
– 1/2 cup non-dairy milk (such as almond or soy milk)
– Vegan butter, melted (optional)
Instructions:
1. In a bowl, whisk together flour, oats, baking powder, and salt.
2. In another bowl, combine mashed banana, blueberries, maple syrup, and flax egg. Stir until smooth.
3. Add non-dairy milk to the banana mixture and stir well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
5. Heat a non-stick skillet or griddle over medium heat. Drop 1/4 cupfuls of batter onto the skillet.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry. Flip and cook for another minute.
Cooking Time: 10-12 minutes
*To make a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Let sit for 5 minutes to thicken before using in place of a traditional egg.
Tofu Scramble with Spinach and Turmeric
This flavorful and nutritious vegan breakfast scramble is a game-changer for tofu lovers! By adding turmeric, spinach, and a hint of garlic, you’ll be starting your day off right.
Ingredients:
– 1 block firm tofu, drained and crumbled
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cups fresh spinach leaves
– 1 teaspoon ground turmeric
– Salt and pepper to taste
– Optional: lemon wedges for serving
Instructions:
1. Heat the olive oil in a large non-stick skillet over medium-high heat.
2. Add the minced garlic and cook for 1 minute, until fragrant.
3. Add the diced onion and cook for an additional 2-3 minutes, until translucent.
4. Add the crumbled tofu and cook for about 5 minutes, breaking up with a spatula as it cooks.
5. Stir in the ground turmeric and spinach leaves; cook until the spinach has wilted.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 15-20 minutes
Avocado Toast with Chickpea Spread
Transform your breakfast or snack game with this nutrient-packed twist on classic avocado toast!
Ingredients:
– 2 ripe avocados, mashed
– 1/4 cup cooked chickpeas
– 2 tablespoons lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– 1 baguette, sliced into 1-inch thick pieces (6-8 slices)
– Optional: red pepper flakes, chopped fresh herbs (parsley, cilantro), or crumbled feta cheese for added flavor
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, combine mashed avocado, chickpeas, lemon juice, garlic, salt, and pepper. Mix until smooth.
3. Arrange baguette slices on a baking sheet.
4. Spread about 1 tablespoon of the chickpea-avocado mixture onto each slice, leaving a small border around edges.
5. Bake for 10-12 minutes or until lightly toasted.
6. Remove from oven and let cool slightly before serving.
Cooking Time: 10-12 minutes
Overnight Oats with Chia Seeds and Almond Milk
Start your day with a nutritious breakfast that’s as easy to make as it is delicious! This recipe combines the creaminess of almond milk with the nutty flavor of chia seeds, all wrapped up in a comforting bowl of oats.
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 oats, almond milk, chia seeds, and honey or maple syrup (if using). Stir until the chia seeds are well coated.
2. Cover the jar with a lid and refrigerate for at least 4 hours or overnight (8-12 hours).
3. In the morning, give the oats a stir and add any desired toppings, such as sliced fruit, nuts, or shredded coconut.
Cooking Time: None! Just chill and enjoy in the morning.
Sweet Potato and Black Bean Breakfast Burrito
Start your day with a flavorful and nutritious breakfast burrito packed with roasted sweet potatoes, black beans, and scrambled eggs. This recipe is perfect for busy mornings or meal prep.
Ingredients:
– 2 large sweet potatoes
– 1 can black beans, drained and rinsed
– 4 eggs
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– Salt and pepper to taste
– 4 tortillas (whole wheat or flour)
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork several times and roast for 45-50 minutes, or until tender.
3. While sweet potatoes are roasting, scramble eggs in a bowl. Heat olive oil in a pan over medium heat; add diced onion and minced garlic. Cook until softened.
4. Add black beans to the pan and stir to combine with onions and garlic.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by slicing roasted sweet potatoes, adding scrambled eggs, black bean mixture, and shredded cheese (if using). Roll up and serve.
Cooking Time: 55 minutes
Quinoa Breakfast Bowl with Fresh Berries
Start your day with a nutritious and delicious Quinoa Breakfast Bowl filled with fresh berries! This recipe combines the protein-rich quinoa with sweet and tangy berries, perfect for a morning boost.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup mixed berries (strawberries, blueberries, raspberries)
– 1 tablespoon honey
– 1 tablespoon Greek yogurt
– 1/4 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a small bowl, mix together the cooked quinoa, honey, and vanilla extract.
2. Add the mixed berries on top of the quinoa mixture.
3. Dollop with Greek yogurt and sprinkle with salt to taste.
Cooking Time: 5 minutes (assuming cooked quinoa)
Tips:
– Use leftover quinoa from last night’s dinner or cook a fresh batch in about 15-20 minutes.
– Substitute other berries like blackberries, kiwi, or mango for a different twist.
– Add some chopped nuts or seeds for extra crunch and nutrition.
Vegan Banana Walnut Muffins
Vegan Banana Walnut Muffins Recipe
Moist and flavorful muffins packed with the sweetness of bananas, crunch of walnuts, and a hint of spice.
Ingredients:
– 3 ripe bananas, mashed
– 1/2 cup sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup unsweetened almond milk
– 1 tablespoon apple cider vinegar
– 1/4 cup canola oil
– 1 egg replacement (e.g. flaxseed or chia seeds)
– 1/2 cup chopped walnuts
– 1 teaspoon vanilla extract
– Pinch of ground cinnamon
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 flour, sugar, baking powder, and salt.
3. In a separate bowl, combine mashed bananas, almond milk, vinegar, oil, egg replacement, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in chopped walnuts and cinnamon.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Chickpea Flour Omelette with Veggies
Make the most of your morning with this simple and satisfying omelette recipe, packed with nutritious chickpea flour and a medley of colorful veggies.
Ingredients:
– 1/2 cup chickpea flour
– 2 large eggs
– 1 small onion, finely chopped
– 1 small bell pepper, diced
– 1 small zucchini, sliced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a bowl, whisk together chickpea flour and eggs until smooth.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Pour in the egg mixture and cook for 2-3 minutes, until the edges start to set.
4. Add the chopped onion, bell pepper, and zucchini on one half of the omelette.
5. Use a spatula to gently fold the other half of the omelette over the veggies.
6. Cook for an additional 2-3 minutes, until the eggs are fully cooked and the veggies are tender.
7. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: Approximately 8-10 minutes
Peanut Butter and Banana Smoothie Bowl
Start your day with a creamy and nutritious smoothie bowl packed with the perfect blend of peanut butter, banana, and healthy toppings. This recipe is quick, easy, and delicious!
Ingredients:
– 1 ripe banana
– 2 tablespoons natural peanut butter
– 1/2 cup plain Greek yogurt
– 1/2 cup unsweetened almond milk
– 1 tablespoon honey
– Pinch of salt
– Toppings: sliced almonds, shredded coconut, chia seeds, and fresh fruit
Instructions:
1. In a blender, combine banana, peanut butter, Greek yogurt, almond milk, honey, and salt.
2. Blend until smooth and creamy, stopping to scrape down the sides as needed.
3. Pour into a bowl and top with your desired toppings.
4. Serve immediately and enjoy!
Cooking Time: 5 minutes
Coconut Yogurt Parfait with Granola
Coconut Yogurt Parfait with Granola Recipe
A refreshing dessert or snack, this coconut yogurt parfait with granola is a perfect treat to brighten up your day.
Ingredients:
– 1 cup plain Greek yogurt
– 1/2 cup shredded coconut
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– 1/2 cup store-bought or homemade granola
– Fresh fruit (such as blueberries, strawberries, or raspberries)
Instructions:
1. In a small bowl, mix together yogurt, shredded coconut, honey, and vanilla extract until well combined.
2. Spoon the yogurt mixture into a glass or parfait dish.
3. Top with granola and your choice of fresh fruit.
4. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: None! This recipe is quick and easy to prepare, ready in just a few minutes.
Enjoy your delicious Coconut Yogurt Parfait with Granola!
Plant-Based Breakfast Sausage Patties
A delicious and protein-rich breakfast option that’s perfect for a busy morning. These plant-based sausage patties are made with wholesome ingredients and can be easily customized to suit your taste.
Ingredients:
– 1 cup cooked brown rice
– 1/2 cup rolled oats
– 1/4 cup chickpea flour
– 1/4 cup nutritional yeast
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: your favorite spices or herbs (e.g., cumin, coriander, thyme)
Instructions:
1. In a large mixing bowl, combine cooked brown rice, oats, chickpea flour, nutritional yeast, olive oil, chopped onion, minced garlic, smoked paprika, salt, and pepper. Mix well.
2. Use your hands to shape the mixture into 4-6 patties, depending on desired size.
3. Heat a non-stick skillet or griddle over medium heat. Cook the patties for 3-4 minutes per side, until lightly browned and crispy.
4. Serve warm with your favorite breakfast foods, such as eggs, toast, or hash browns.
Cooking Time: 6-8 minutes
Spinach and Mushroom Vegan Breakfast Tacos
Start your day with a flavorful and nutritious breakfast taco, packed with sautéed spinach and mushrooms, wrapped in a crispy corn tortilla. This recipe is perfect for a quick and easy morning meal.
Ingredients:
– 1 cup fresh spinach leaves
– 1 cup sliced mushrooms (button or cremini work well)
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 corn tortillas
– Optional: avocado, salsa, shredded cheese, cilantro for topping
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the mushrooms and garlic; cook until the mushrooms release their moisture and start to brown, about 5 minutes.
4. Stir in the spinach leaves; cook until wilted, about 1-2 minutes.
5. Season with cumin, salt, and pepper to taste.
6. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble the tacos by spooning the spinach-mushroom mixture onto the tortilla, adding your desired toppings.
Cooking Time: 15 minutes
Pumpkin Spice Oatmeal with Maple Syrup
Start your day off right with this warm and comforting bowl of Pumpkin Spice Oatmeal, sweetened with a hint of maple syrup.
Ingredients:
– 1/2 cup rolled oats
– 1/2 cup water or milk (dairy or non-dairy)
– 1 tablespoon pumpkin puree
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Pinch of salt
– 1 tablespoon maple syrup
– Optional: chopped walnuts or pecans for topping
Instructions:
1. In a medium saucepan, bring the water or milk to a simmer.
2. Add the oats, pumpkin puree, cinnamon, nutmeg, and salt. Stir to combine.
3. Reduce heat to low and cook, stirring occasionally, for 5-7 minutes or until the oats have absorbed most of the liquid and have a creamy consistency.
4. Remove from heat and stir in the maple syrup until well combined.
5. Serve hot, topped with chopped nuts if desired.
Cooking Time: 5-7 minutes
Enjoy your delicious and comforting bowl of Pumpkin Spice Oatmeal with Maple Syrup!
Vegan French Toast with Cinnamon
Start your day off right with this delicious vegan take on the classic breakfast favorite. This recipe is easy to make and packed with flavor, thanks to a special blend of spices and a hint of cinnamon.
Ingredients:
– 4 slices of bread (preferably a day-old baguette or Challah)
– 1/2 cup non-dairy milk
– 1 tablespoon maple syrup
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1 tablespoon vegan butter, melted
Instructions:
1. In a shallow dish, whisk together non-dairy milk, maple syrup, cinnamon, and salt until well combined.
2. Dip each slice of bread into the mixture, coating both sides evenly.
3. Place the coated bread on a non-stick skillet or griddle over medium heat.
4. Cook for 2-3 minutes on each side, or until golden brown.
5. Serve warm with your favorite toppings, such as fresh fruit or maple syrup.
Cooking Time: 6-8 minutes
Lentil and Sweet Potato Hash
This hearty recipe combines the comforting flavors of lentils and sweet potatoes with a crispy hash brown topping, making it a perfect breakfast or brunch option. With its rich nutritional profile and satisfying texture, this dish is sure to become a staple in your kitchen.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 large sweet potatoes, peeled and diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon olive oil
– Salt and pepper to taste
– Optional: paprika, chili powder, or other spices of your choice
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, combine lentils, sweet potatoes, onion, garlic, and enough water to cover the ingredients. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
3. Drain excess liquid and mash the mixture slightly with a fork.
4. Divide the mixture onto four plates or ramekins.
5. Top each portion with a spoonful of mashed sweet potatoes and sprinkle with salt, pepper, and optional spices.
6. Bake for an additional 10-15 minutes or until the sweet potato topping is crispy.
Cooking Time: 35-40 minutes
Chocolate Chia Seed Pudding
A deliciously healthy dessert option, this chocolate chia seed pudding is packed with omega-3 rich chia seeds, protein-rich Greek yogurt, and dark chocolate chips. Treat yourself to a guilt-free indulgence!
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 1/2 cup plain Greek yogurt
– 2 tablespoons honey or maple syrup
– 1/4 cup dark chocolate chips (at least 70% cocoa)
– 1 teaspoon vanilla extract
Instructions:
1. In a small bowl, mix together chia seeds and unsweetened almond milk. Let it sit for 5-7 minutes to allow the chia seeds to absorb the liquid.
2. In a separate bowl, whisk together Greek yogurt, honey or maple syrup, and vanilla extract until smooth.
3. Add the dark chocolate chips to the yogurt mixture and stir until melted and combined.
4. Fold the chia seed mixture into the yogurt-chocolate mixture until well incorporated.
5. Refrigerate for at least 2 hours or overnight to allow the pudding to set.
Cooking Time: None, as this is a no-bake recipe!
Enjoy your rich and nutritious chocolate chia seed pudding!
Vegan Breakfast Burrito with Scrambled Tofu
Start your day off right with a flavorful and filling vegan breakfast burrito, packed with scrambled tofu, sautéed veggies, and creamy avocado.
Ingredients:
– 1 block extra-firm tofu, crumbled
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 1 tablespoon cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 whole wheat tortillas
– 1 ripe avocado, sliced
– Optional toppings: salsa, shredded vegan cheese, chopped cilantro
Instructions:
1. Preheat a non-stick skillet over medium heat.
2. Add olive oil, onion, garlic, bell pepper, cumin, and smoked paprika. Cook until vegetables are tender, about 5 minutes.
3. Add crumbled tofu and cook, stirring occasionally, until scrambled and lightly browned, about 5-7 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by spooning the tofu mixture onto each tortilla, followed by sliced avocado and desired toppings.
Cooking Time: 15-20 minutes
Apple Cinnamon Breakfast Quinoa
Start your day with a nutritious and flavorful breakfast quinoa dish packed with the sweetness of apples, warmth of cinnamon, and crunch of toasted almonds. This recipe is perfect for a quick morning meal or as a healthy snack.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 apple, peeled and diced
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/4 cup chopped toasted almonds
– Honey or maple syrup (optional)
Instructions:
1. Rinse quinoa in a fine-mesh strainer and drain well.
2. In a medium saucepan, bring water or broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is tender and fluffy.
3. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook until translucent, about 3-4 minutes.
4. Add diced apple, cinnamon, and salt. Cook for an additional 2-3 minutes, stirring occasionally.
5. Fluff cooked quinoa with a fork and stir in the apple mixture. Top with chopped almonds. Serve warm or at room temperature. Optional: drizzle with honey or maple syrup.
Cooking Time: 20-25 minutes
Summary
Start your day off right with these 18 delicious plant-based breakfast recipes! From sweet treats like vegan banana walnut muffins and chocolate chia seed pudding to savory options like tofu scramble and lentil and sweet potato hash, there’s something for everyone. Whether you’re in the mood for pancakes, smoothies, or burritos, this collection has got you covered. Try overnight oats with chia seeds and almond milk, quinoa breakfast bowls with fresh berries, or peanut butter and banana smoothie bowls – the possibilities are endless!
