Top 8 Vegan Breakfast Recipes You Should Try

When most people think of breakfast, they might imagine fluffy scrambled eggs and plates piled high with bacon. Even other staples like pancakes and yogurt typically contain animal products. Fortunately, vegans and other people who eat a plant-based diet can enjoy the most important meal of the day with these delicious vegan breakfast alternatives.

1. Smoothie Bowls

Smoothies are all the rage right now. Fortunately, there are plenty of delicious vegan options for those who want to hop on this breakfast trend — like this filling smoothie bowl with bananas and berries.

Ingredients:

• 1 banana
• 1 cup frozen mixed berries
• 1/2 cup unsweetened non-dairy milk of your choice
• 1/4 cup pineapple chunks
• 1/2 kiwi, sliced
• 1 tablespoon sliced almonds
• 1 tablespoon unsweetened coconut flakes
• 1 teaspoon chia seeds

Instructions:

1. Add the banana, berries and your preferred non-dairy milk to a blender. Blend until the mixture is smooth.
2. Pour the mixture into a bowl and top it with the pineapple chunks, sliced kiwi, almonds, coconut flakes and chia seeds. You can add any other toppings you enjoy as well.

2. Overnight Oats

If you’re in a rush every morning, nothing is better than a ready-made breakfast you can grab on the go. These peanut butter overnight oats are easy to make ahead of time.

Ingredients:

• 1/2 cup unsweetened non-dairy milk
• 3/4 tablespoon chia seeds
• 2 tablespoons salted peanut butter or almond butter
• 1 tablespoon maple syrup
• 1/2 cup gluten-free rolled oats
• Sliced bananas, strawberries, granola or other preferred toppings

Instructions:

1. Add the non-dairy milk, peanut butter, high-protein chia seeds and maple syrup to a bowl with a lid or mason jar. Stir to combine. Add the rolled oats and stir again until all the oats are moistened in the milk.
2. Secure the lid and let the oats soak in the refrigerator overnight or for at least six hours.
3. Add toppings of your choice and enjoy! 

3. Avocado Toast

Since protein often comes from meats and dairy products, those who follow a vegan diet may need to get creative in the kitchen to get enough protein daily. That’s not a problem with this super filling and trendy toast.

Ingredients:

• 2 slices your preferred bread
• 1/2 large avocado
• 1 teaspoon apple cider vinegar
• 1/3 cup chickpeas
• Sea salt and black pepper

Instructions:

1. Toast bread to your desired level.
2. Combine the avocado and apple cider vinegar in a bowl and mash with a fork or hands until nearly smooth. Season with salt and pepper as necessary.
3. In a separate bowl, mash the chickpeas until flaky and season appropriately with salt and pepper.
4. Spread the avocado mixture on toasted bread slices, then top with mashed chickpeas.
5. Add fresh herbs, radish slices or any other toppings of your choice.

4. Vegan Waffles

You don’t have to miss out on pancakes and waffles because you follow a vegan diet. Enjoy crisp, fluffy waffles and your favorite syrup with this recipe.

Ingredients:

• 1 1/2 cups unsweetened non-dairy milk
• 2 teaspoons apple cider vinegar
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1 tablespoon brown sugar or maple syrup
• 1/4 cup melted coconut oil
• 1/2 teaspoon vanilla extract
• Toppings of your choice, like sliced fruits or vegan whipped cream

Instructions:

1. Combine the non-dairy milk, vanilla extract, and apple cider vinegar in a bowl and let sit, forming the vegan buttermilk.
2. In a separate large bowl, sift together the flour, baking powder and salt. Add the sugar, melted coconut oil and buttermilk mixture to the dry ingredients and gently mix. The batter should be thick and lumpy.
3. Preheat your waffle iron. Use 1/2-cup scoops of batter for each waffle and follow the waffle maker’s instructions to bake them thoroughly.
4. Add toppings of your choice and serve.

5. Tofu Scrambles

Who needs scrambled eggs when you have a tofu scramble? Add all your favorite toppings for a zesty and delicious breakfast.

Ingredients:

• 1/3 cup non-dairy milk
• 2 tablespoons nutritional yeast
• 2 garlic cloves, minced
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 1 tablespoon extra virgin olive oil
• ½ cup yellow onion, diced
• 14 ounces extra-firm tofu, patted dry and crumbled

Instructions:

1. Whisk together the non-dairy milk, yeast, garlic, mustard, turmeric, cumin and 1/2 teaspoon salt.
2. Heat olive oil in a large skillet over medium heat, then add the onions and cook until soft. Add salt and pepper to taste.
3. Stir the tofu into the skillet and cook for 3-5 minutes, until the tofu is heated through.
4. Reduce the heat and add the almost mixture. Cook for another 3 minutes and stir occasionally.
5. Serve with any preferred toppings or sides, like tortillas, vegetables or salsa.

6. Plant-Based Breakfast Burritos

Want something with a kick to start your day? Use spicy enchilada sauce or tangy salsa when you make these vegan breakfast burritos.

Ingredients:

• 1 batch vegan breakfast hash
• 14 ounces extra firm tofu
• 8 ounces enchilada sauce
• 1 cup roasted salted cashews
• 1/2 cup chunky salsa
• 1/4 cup nutritional yeast
• 1/2 teaspoon sea salt
• 8 large tortillas
• Chopped cilantro
• Juice from one lime

Instructions:

1. Put the enchilada sauce, cashews, salsa and yeast in a blender and blend until smooth.
2. Drain and dry the tofu. Add it to a large skillet and mash until it has an egg-like texture.
3. Heat the tofu to medium-high and add the blended mixture, lime juice and salt. Cook for 10-15 minutes or until the tofu begins to soften.
4. Assemble burritos by adding the tofu, cilantro and a scoop of the breakfast hash to a tortilla.

7. Vegan Quiches

If you want to bring a vegan dish to a potluck brunch, you can’t go wrong with this mushroom and spinach quiche.

Ingredients:

• 1 9-inch vegan frozen pie shell
• 14 ounces extra firm tofu
• 2 tablespoons olive oil
• 1 small onion, diced
• 8 ounces cremini mushroom, sliced
• 3 cloves garlic, minced
• 3 cups fresh spinach
• 1/2 teaspoon turmeric
• 3/4 teaspoon granulated garlic
• 1/2 teaspoon granulated onion
• 1/2 teaspoon salt
• 2 tablespoons gluten-free flour
• 1-2 tablespoons unsweetened non-dairy milk
• 1/3 cup cherry tomatoes, halved

Instructions:

1. Heat the oil in a large skillet over medium heat, then add onions and sauté for 3-5 minutes. Then add garlic and spinach and sauté for another 5-7 minutes.
2. Add spinach to the skillet and cook for 1-3 minutes until wilted. Sprinkle with salt and pepper to taste. Remove the skillet from heat and set aside.
3. Break up the tofu. In a food processor, combine the tofu, seasonings, flour and 1 tablespoon of milk. Mix until smooth.
4. Scrape the mixture out of the food processor into a mixing bowl. Fold in the mushroom and spinach mixture from the skillet and combine well.
5. Add the combined mixture to the pie crust and spread evenly. Top with the cut tomatoes.
6. Bake the quiche at 375 degrees Fahrenheit for 30-40 minutes until the quiche is firm and golden. Remove from the oven and let cool for at least 10 minutes before cutting and serving.

8. Oatmeal Breakfast Cookies

Cookies for breakfast? Why not — especially with these healthy and delicious oatmeal cookies you can enjoy any time of day.

Ingredients:

• 2 tablespoons ground flaxseed meal
• 2 cups rolled oats
• 1/2 cup unsweetened shredded coconut
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3/4 cup almost or cashew butter
• 1/2 cup maple syrup
• 1 1/2 teaspoons pure vanilla extract

Instructions:

1. In a bowl, combine ground flaxseed meal with 5 tablespoons water. Stir and let sit for 10 minutes to gel together and form the “flax eggs.”
2. In a separate bowl, mix together the oats, coconut, baking powder, baking soda and salt.
3. In another bowl, combine the almond or cashew butter, maple syrup, vanilla and prepared flax eggs. Whisk together until thick but smooth.
4. Pour the wet mixture into the dry, mixing it until it has a cookie dough-like consistency. Fold in desired mix-ins, like dried fruit or chopped nuts.
5. Scoop the dough into 2-3 tablespoon cookies, spacing them 1/2-inch apart on a baking sheet. Lightly flatten the top of each cookie with your hand or a glass.
6. Bake the cookies at 350 degrees Fahrenheit for 18-20 minutes, then transfer to a cooling rack.

Enjoy a Vegan Breakfast Every Day

Breakfast is the most important meal of the day. Make sure you’re starting your morning off right with any of these nutritionally balanced, delicious, vegan breakfast ecipes.