Starting your day with a wholesome, delicious vegan breakfast sets the tone for a healthy and vibrant day ahead. Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your routine, these 7 vegan breakfast recipes will inspire your mornings.
Each recipe is packed with nutrients, vibrant flavors, and easy-to-find ingredients that promise to satisfy even the most discerning palate. From hearty tofu scrambles to sweet and savory oat bowls, these dishes are designed to be both nourishing and delightful.
So, get ready to explore a variety of textures and tastes that will keep you energized and excited to wake up every day!
Why You’ll Love This Recipe
These 7 vegan breakfast recipes are crafted to offer variety, nutrition, and ease of preparation. You’ll find options that cater to quick weekday mornings as well as leisurely weekend brunches.
Each recipe highlights whole foods like fresh fruits, vegetables, nuts, and grains—all packed with fiber, protein, and essential vitamins. Plus, these dishes are free from animal products, making them sustainable and cruelty-free choices.
Whether you crave something sweet, savory, or somewhere in between, these recipes are flexible enough to accommodate your preferences. They’re also perfect for meal prepping and reheating, saving you time without sacrificing flavor.
Get ready to fall in love with plant-based breakfasts!
Ingredients
Tofu Scramble
- 200g firm tofu, crumbled
- 1 tbsp olive oil
- 1/2 tsp turmeric powder
- 1/2 cup diced bell peppers
- 1/4 cup chopped onions
- 1 clove garlic, minced
- Salt and pepper to taste
- 2 tbsp nutritional yeast (optional)
Vegan Overnight Oats
- 1/2 cup rolled oats
- 1 tbsp chia seeds
- 1 cup almond milk (or any plant milk)
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- Fresh berries for topping
Chickpea Pancakes
- 1 cup chickpea flour
- 1 cup water
- 1/4 tsp turmeric
- 1/2 tsp cumin powder
- Salt to taste
- 1/2 cup chopped spinach
- 1 tbsp olive oil
Avocado Toast with Tomato & Basil
- 2 slices whole grain bread
- 1 ripe avocado
- 5 cherry tomatoes, halved
- Fresh basil leaves
- Salt and pepper to taste
- 1 tbsp lemon juice
Smoothie Bowl
- 1 frozen banana
- 1/2 cup frozen berries
- 1/2 cup spinach
- 1/2 cup plant milk
- 1 tbsp almond butter
- Granola and sliced fruit for topping
Vegan Breakfast Burrito
- 1 large whole wheat tortilla
- 1/2 cup cooked black beans
- 1/4 cup cooked brown rice
- 1/4 cup sautéed peppers and onions
- 2 tbsp guacamole
- Fresh cilantro for garnish
Chia Seed Pudding
- 3 tbsp chia seeds
- 1 cup coconut milk
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- Fresh fruit for topping
Equipment
- Non-stick skillet or frying pan
- Mixing bowls
- Measuring cups and spoons
- Blender (for smoothie bowl)
- Whisk or fork
- Spoons for mixing and serving
- Toaster (for avocado toast)
Instructions
Tofu Scramble
- Heat olive oil in a non-stick skillet over medium heat.
- Add onions and garlic, sauté until fragrant and soft.
- Add diced bell peppers and cook for 2-3 minutes.
- Stir in crumbled tofu and sprinkle turmeric, salt, and pepper.
- Cook, stirring occasionally, for 5-7 minutes until tofu is heated through and slightly golden.
- Optionally, stir in nutritional yeast for a cheesy flavor.
Vegan Overnight Oats
- In a jar or bowl, combine rolled oats, chia seeds, almond milk, maple syrup, and vanilla extract.
- Mix well, cover, and refrigerate overnight.
- In the morning, stir and top with fresh berries before serving.
Chickpea Pancakes
- In a bowl, whisk chickpea flour, water, turmeric, cumin, and salt until smooth.
- Fold in chopped spinach.
- Heat olive oil in a non-stick pan over medium heat.
- Pour batter to form pancakes and cook for 3-4 minutes each side until golden brown.
Avocado Toast with Tomato & Basil
- Toast the slices of whole grain bread to your liking.
- Mash the avocado with lemon juice, salt, and pepper.
- Spread the mashed avocado on toast.
- Top with halved cherry tomatoes and fresh basil leaves.
Smoothie Bowl
- In a blender, combine frozen banana, berries, spinach, plant milk, and almond butter.
- Blend until smooth and creamy.
- Pour into a bowl and top with granola and sliced fruit.
Vegan Breakfast Burrito
- Warm the tortilla in a dry skillet or microwave.
- Layer black beans, brown rice, and sautéed peppers and onions in the center.
- Add guacamole and sprinkle fresh cilantro on top.
- Fold the tortilla into a burrito shape and serve warm.
Chia Seed Pudding
- In a bowl, whisk chia seeds, coconut milk, maple syrup, and vanilla extract.
- Cover and refrigerate for at least 4 hours or overnight until the pudding thickens.
- Top with fresh fruit before serving.
Tips & Variations
“Don’t be afraid to customize these recipes with your favorite veggies or fruits. For example, swap bell peppers in the tofu scramble with mushrooms or zucchini.
Use seasonal berries in your overnight oats or smoothie bowl for freshness.”
- 1/2 cup rolled oats
- 1 tbsp chia seeds
- 1 cup almond milk (or any plant milk)
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- Fresh berries for topping
Chickpea Pancakes
- 1 cup chickpea flour
- 1 cup water
- 1/4 tsp turmeric
- 1/2 tsp cumin powder
- Salt to taste
- 1/2 cup chopped spinach
- 1 tbsp olive oil
Avocado Toast with Tomato & Basil
- 2 slices whole grain bread
- 1 ripe avocado
- 5 cherry tomatoes, halved
- Fresh basil leaves
- Salt and pepper to taste
- 1 tbsp lemon juice
Smoothie Bowl
- 1 frozen banana
- 1/2 cup frozen berries
- 1/2 cup spinach
- 1/2 cup plant milk
- 1 tbsp almond butter
- Granola and sliced fruit for topping
Vegan Breakfast Burrito
- 1 large whole wheat tortilla
- 1/2 cup cooked black beans
- 1/4 cup cooked brown rice
- 1/4 cup sautéed peppers and onions
- 2 tbsp guacamole
- Fresh cilantro for garnish
Chia Seed Pudding
- 3 tbsp chia seeds
- 1 cup coconut milk
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- Fresh fruit for topping
Equipment
- Non-stick skillet or frying pan
- Mixing bowls
- Measuring cups and spoons
- Blender (for smoothie bowl)
- Whisk or fork
- Spoons for mixing and serving
- Toaster (for avocado toast)
Instructions
Tofu Scramble
- Heat olive oil in a non-stick skillet over medium heat.
- Add onions and garlic, sauté until fragrant and soft.
- Add diced bell peppers and cook for 2-3 minutes.
- Stir in crumbled tofu and sprinkle turmeric, salt, and pepper.
- Cook, stirring occasionally, for 5-7 minutes until tofu is heated through and slightly golden.
- Optionally, stir in nutritional yeast for a cheesy flavor.
Vegan Overnight Oats
- In a jar or bowl, combine rolled oats, chia seeds, almond milk, maple syrup, and vanilla extract.
- Mix well, cover, and refrigerate overnight.
- In the morning, stir and top with fresh berries before serving.
Chickpea Pancakes
- In a bowl, whisk chickpea flour, water, turmeric, cumin, and salt until smooth.
- Fold in chopped spinach.
- Heat olive oil in a non-stick pan over medium heat.
- Pour batter to form pancakes and cook for 3-4 minutes each side until golden brown.
Avocado Toast with Tomato & Basil
- Toast the slices of whole grain bread to your liking.
- Mash the avocado with lemon juice, salt, and pepper.
- Spread the mashed avocado on toast.
- Top with halved cherry tomatoes and fresh basil leaves.
Smoothie Bowl
- In a blender, combine frozen banana, berries, spinach, plant milk, and almond butter.
- Blend until smooth and creamy.
- Pour into a bowl and top with granola and sliced fruit.
Vegan Breakfast Burrito
- Warm the tortilla in a dry skillet or microwave.
- Layer black beans, brown rice, and sautéed peppers and onions in the center.
- Add guacamole and sprinkle fresh cilantro on top.
- Fold the tortilla into a burrito shape and serve warm.
Chia Seed Pudding
- In a bowl, whisk chia seeds, coconut milk, maple syrup, and vanilla extract.
- Cover and refrigerate for at least 4 hours or overnight until the pudding thickens.
- Top with fresh fruit before serving.
Tips & Variations
“Don’t be afraid to customize these recipes with your favorite veggies or fruits. For example, swap bell peppers in the tofu scramble with mushrooms or zucchini.
Use seasonal berries in your overnight oats or smoothie bowl for freshness.”
- 2 slices whole grain bread
- 1 ripe avocado
- 5 cherry tomatoes, halved
- Fresh basil leaves
- Salt and pepper to taste
- 1 tbsp lemon juice
Smoothie Bowl
- 1 frozen banana
- 1/2 cup frozen berries
- 1/2 cup spinach
- 1/2 cup plant milk
- 1 tbsp almond butter
- Granola and sliced fruit for topping
Vegan Breakfast Burrito
- 1 large whole wheat tortilla
- 1/2 cup cooked black beans
- 1/4 cup cooked brown rice
- 1/4 cup sautéed peppers and onions
- 2 tbsp guacamole
- Fresh cilantro for garnish
Chia Seed Pudding
- 3 tbsp chia seeds
- 1 cup coconut milk
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- Fresh fruit for topping
Equipment
- Non-stick skillet or frying pan
- Mixing bowls
- Measuring cups and spoons
- Blender (for smoothie bowl)
- Whisk or fork
- Spoons for mixing and serving
- Toaster (for avocado toast)
Instructions
Tofu Scramble
- Heat olive oil in a non-stick skillet over medium heat.
- Add onions and garlic, sauté until fragrant and soft.
- Add diced bell peppers and cook for 2-3 minutes.
- Stir in crumbled tofu and sprinkle turmeric, salt, and pepper.
- Cook, stirring occasionally, for 5-7 minutes until tofu is heated through and slightly golden.
- Optionally, stir in nutritional yeast for a cheesy flavor.
Vegan Overnight Oats
- In a jar or bowl, combine rolled oats, chia seeds, almond milk, maple syrup, and vanilla extract.
- Mix well, cover, and refrigerate overnight.
- In the morning, stir and top with fresh berries before serving.
Chickpea Pancakes
- In a bowl, whisk chickpea flour, water, turmeric, cumin, and salt until smooth.
- Fold in chopped spinach.
- Heat olive oil in a non-stick pan over medium heat.
- Pour batter to form pancakes and cook for 3-4 minutes each side until golden brown.
Avocado Toast with Tomato & Basil
- Toast the slices of whole grain bread to your liking.
- Mash the avocado with lemon juice, salt, and pepper.
- Spread the mashed avocado on toast.
- Top with halved cherry tomatoes and fresh basil leaves.
Smoothie Bowl
- In a blender, combine frozen banana, berries, spinach, plant milk, and almond butter.
- Blend until smooth and creamy.
- Pour into a bowl and top with granola and sliced fruit.
Vegan Breakfast Burrito
- Warm the tortilla in a dry skillet or microwave.
- Layer black beans, brown rice, and sautéed peppers and onions in the center.
- Add guacamole and sprinkle fresh cilantro on top.
- Fold the tortilla into a burrito shape and serve warm.
Chia Seed Pudding
- In a bowl, whisk chia seeds, coconut milk, maple syrup, and vanilla extract.
- Cover and refrigerate for at least 4 hours or overnight until the pudding thickens.
- Top with fresh fruit before serving.
Tips & Variations
“Don’t be afraid to customize these recipes with your favorite veggies or fruits. For example, swap bell peppers in the tofu scramble with mushrooms or zucchini.
Use seasonal berries in your overnight oats or smoothie bowl for freshness.”
- 1 large whole wheat tortilla
- 1/2 cup cooked black beans
- 1/4 cup cooked brown rice
- 1/4 cup sautéed peppers and onions
- 2 tbsp guacamole
- Fresh cilantro for garnish
Chia Seed Pudding
- 3 tbsp chia seeds
- 1 cup coconut milk
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- Fresh fruit for topping
Equipment
- Non-stick skillet or frying pan
- Mixing bowls
- Measuring cups and spoons
- Blender (for smoothie bowl)
- Whisk or fork
- Spoons for mixing and serving
- Toaster (for avocado toast)
Instructions
Tofu Scramble
- Heat olive oil in a non-stick skillet over medium heat.
- Add onions and garlic, sauté until fragrant and soft.
- Add diced bell peppers and cook for 2-3 minutes.
- Stir in crumbled tofu and sprinkle turmeric, salt, and pepper.
- Cook, stirring occasionally, for 5-7 minutes until tofu is heated through and slightly golden.
- Optionally, stir in nutritional yeast for a cheesy flavor.
Vegan Overnight Oats
- In a jar or bowl, combine rolled oats, chia seeds, almond milk, maple syrup, and vanilla extract.
- Mix well, cover, and refrigerate overnight.
- In the morning, stir and top with fresh berries before serving.
Chickpea Pancakes
- In a bowl, whisk chickpea flour, water, turmeric, cumin, and salt until smooth.
- Fold in chopped spinach.
- Heat olive oil in a non-stick pan over medium heat.
- Pour batter to form pancakes and cook for 3-4 minutes each side until golden brown.
Avocado Toast with Tomato & Basil
- Toast the slices of whole grain bread to your liking.
- Mash the avocado with lemon juice, salt, and pepper.
- Spread the mashed avocado on toast.
- Top with halved cherry tomatoes and fresh basil leaves.
Smoothie Bowl
- In a blender, combine frozen banana, berries, spinach, plant milk, and almond butter.
- Blend until smooth and creamy.
- Pour into a bowl and top with granola and sliced fruit.
Vegan Breakfast Burrito
- Warm the tortilla in a dry skillet or microwave.
- Layer black beans, brown rice, and sautéed peppers and onions in the center.
- Add guacamole and sprinkle fresh cilantro on top.
- Fold the tortilla into a burrito shape and serve warm.
Chia Seed Pudding
- In a bowl, whisk chia seeds, coconut milk, maple syrup, and vanilla extract.
- Cover and refrigerate for at least 4 hours or overnight until the pudding thickens.
- Top with fresh fruit before serving.
Tips & Variations
“Don’t be afraid to customize these recipes with your favorite veggies or fruits. For example, swap bell peppers in the tofu scramble with mushrooms or zucchini.
Use seasonal berries in your overnight oats or smoothie bowl for freshness.”
- Heat olive oil in a non-stick skillet over medium heat.
- Add onions and garlic, sauté until fragrant and soft.
- Add diced bell peppers and cook for 2-3 minutes.
- Stir in crumbled tofu and sprinkle turmeric, salt, and pepper.
- Cook, stirring occasionally, for 5-7 minutes until tofu is heated through and slightly golden.
- Optionally, stir in nutritional yeast for a cheesy flavor.
Vegan Overnight Oats
- In a jar or bowl, combine rolled oats, chia seeds, almond milk, maple syrup, and vanilla extract.
- Mix well, cover, and refrigerate overnight.
- In the morning, stir and top with fresh berries before serving.
Chickpea Pancakes
- In a bowl, whisk chickpea flour, water, turmeric, cumin, and salt until smooth.
- Fold in chopped spinach.
- Heat olive oil in a non-stick pan over medium heat.
- Pour batter to form pancakes and cook for 3-4 minutes each side until golden brown.
Avocado Toast with Tomato & Basil
- Toast the slices of whole grain bread to your liking.
- Mash the avocado with lemon juice, salt, and pepper.
- Spread the mashed avocado on toast.
- Top with halved cherry tomatoes and fresh basil leaves.
Smoothie Bowl
- In a blender, combine frozen banana, berries, spinach, plant milk, and almond butter.
- Blend until smooth and creamy.
- Pour into a bowl and top with granola and sliced fruit.
Vegan Breakfast Burrito
- Warm the tortilla in a dry skillet or microwave.
- Layer black beans, brown rice, and sautéed peppers and onions in the center.
- Add guacamole and sprinkle fresh cilantro on top.
- Fold the tortilla into a burrito shape and serve warm.
Chia Seed Pudding
- In a bowl, whisk chia seeds, coconut milk, maple syrup, and vanilla extract.
- Cover and refrigerate for at least 4 hours or overnight until the pudding thickens.
- Top with fresh fruit before serving.
Tips & Variations
“Don’t be afraid to customize these recipes with your favorite veggies or fruits. For example, swap bell peppers in the tofu scramble with mushrooms or zucchini.
Use seasonal berries in your overnight oats or smoothie bowl for freshness.”
- In a bowl, whisk chickpea flour, water, turmeric, cumin, and salt until smooth.
- Fold in chopped spinach.
- Heat olive oil in a non-stick pan over medium heat.
- Pour batter to form pancakes and cook for 3-4 minutes each side until golden brown.
Avocado Toast with Tomato & Basil
- Toast the slices of whole grain bread to your liking.
- Mash the avocado with lemon juice, salt, and pepper.
- Spread the mashed avocado on toast.
- Top with halved cherry tomatoes and fresh basil leaves.
Smoothie Bowl
- In a blender, combine frozen banana, berries, spinach, plant milk, and almond butter.
- Blend until smooth and creamy.
- Pour into a bowl and top with granola and sliced fruit.
Vegan Breakfast Burrito
- Warm the tortilla in a dry skillet or microwave.
- Layer black beans, brown rice, and sautéed peppers and onions in the center.
- Add guacamole and sprinkle fresh cilantro on top.
- Fold the tortilla into a burrito shape and serve warm.
Chia Seed Pudding
- In a bowl, whisk chia seeds, coconut milk, maple syrup, and vanilla extract.
- Cover and refrigerate for at least 4 hours or overnight until the pudding thickens.
- Top with fresh fruit before serving.
Tips & Variations
“Don’t be afraid to customize these recipes with your favorite veggies or fruits. For example, swap bell peppers in the tofu scramble with mushrooms or zucchini.
Use seasonal berries in your overnight oats or smoothie bowl for freshness.”
- In a blender, combine frozen banana, berries, spinach, plant milk, and almond butter.
- Blend until smooth and creamy.
- Pour into a bowl and top with granola and sliced fruit.
Vegan Breakfast Burrito
- Warm the tortilla in a dry skillet or microwave.
- Layer black beans, brown rice, and sautéed peppers and onions in the center.
- Add guacamole and sprinkle fresh cilantro on top.
- Fold the tortilla into a burrito shape and serve warm.
Chia Seed Pudding
- In a bowl, whisk chia seeds, coconut milk, maple syrup, and vanilla extract.
- Cover and refrigerate for at least 4 hours or overnight until the pudding thickens.
- Top with fresh fruit before serving.
Tips & Variations
“Don’t be afraid to customize these recipes with your favorite veggies or fruits. For example, swap bell peppers in the tofu scramble with mushrooms or zucchini.
Use seasonal berries in your overnight oats or smoothie bowl for freshness.”
- In a bowl, whisk chia seeds, coconut milk, maple syrup, and vanilla extract.
- Cover and refrigerate for at least 4 hours or overnight until the pudding thickens.
- Top with fresh fruit before serving.
Tips & Variations
“Don’t be afraid to customize these recipes with your favorite veggies or fruits. For example, swap bell peppers in the tofu scramble with mushrooms or zucchini.
Use seasonal berries in your overnight oats or smoothie bowl for freshness.”
For added protein, sprinkle hemp seeds or pumpkin seeds on top of your smoothie bowls and chia puddings. If you prefer spicier dishes, add a pinch of chili flakes or hot sauce to your tofu scramble or breakfast burrito.
Experiment with different plant milks like oat or cashew milk to find your favorite flavor combinations.
Nutrition Facts
| Recipe | Calories | Protein | Carbs | Fat | Fiber |
|---|---|---|---|---|---|
| Tofu Scramble (1 serving) | 220 | 18g | 8g | 14g | 3g |
| Vegan Overnight Oats (1 serving) | 310 | 8g | 50g | 6g | 10g |
| Chickpea Pancakes (2 pancakes) | 270 | 14g | 35g | 6g | 6g |
| Avocado Toast (2 slices) | 350 | 8g | 30g | 20g | 8g |
| Smoothie Bowl (1 bowl) | 380 | 10g | 55g | 12g | 9g |
| Vegan Breakfast Burrito (1 burrito) | 400 | 15g | 55g | 10g | 12g |
| Chia Seed Pudding (1 serving) | 290 | 7g | 20g | 18g | 10g |
Serving Suggestions
Pair your vegan breakfast dishes with freshly brewed coffee or herbal tea for a cozy morning ritual. The Breakfast Wellington Recipe is a great complement for weekend brunches when serving guests.
For a refreshing twist, try a fruit-infused water or smoothie like the Blue Spirulina Smoothie Recipe.
For those who enjoy a savory side, consider adding sautéed greens or roasted potatoes. You might also enjoy pairing your breakfast burrito with a fresh salsa, or topping avocado toast with a sprinkle of nutritional yeast or crushed red pepper flakes for extra flavor.
Conclusion
Embracing a vegan lifestyle doesn’t mean sacrificing delicious and satisfying breakfasts. These 7 vegan breakfast recipes showcase how simple, nutritious ingredients can transform your mornings into a flavorful adventure.
From protein-packed tofu scrambles to creamy chia puddings, there’s a dish here for every mood and preference. With easy-to-follow instructions and versatile ingredients, these recipes make it effortless to enjoy plant-based meals daily.
Whether you’re looking for quick grab-and-go options or leisurely recipes to enjoy with family, these breakfasts will keep you energized and inspired. Be sure to explore more creative dishes like the Blackstone Lo Mein Recipes to continue your culinary journey.
Here’s to vibrant mornings and healthy choices—happy cooking!
