Here are 25 both sweet and savoury breakfast recipes. Feel free to tweak and customise them to match your own taste preferences and desired quantity.
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1. Overnight oats with banana & almond butter
Mix 1/2 cup of rolled oats and 1 cup of almond milk in a bowl or jar. Add a chopped banana and two tablespoons of almond butter to the mixture. Stir in a pinch of cinnamon, a pinch of nutmeg, and a tablespoon of maple syrup. Cover the bowl or jar and place it in the fridge overnight. When you’re ready to eat, add some fresh fruit and enjoy!
2. Sweet potato waffles with maple syrup & walnuts
A somewhat unusual yet great way to use sweet potatoes for breakfast!
Start by mixing 1 cup of flour, 1/4 teaspoon of baking powder, 1/2 teaspoon of cinnamon and 1/8 teaspoon of salt in a bowl. Next, add 1 mashed sweet potato and 2 tablespoons of melted vegan butter. Stir the ingredients together until they are just combined.
In a separate bowl, whisk together one flax egg (1 tablespoon of ground flax seed mixed with 2 tablespoons of water), 1/3 cup of mylk, and 1 tablespoon of pure maple syrup.
Gradually add the wet ingredients to the dry and stir until everything is well blended.
Lightly grease a hot waffle iron and pour enough batter onto it to fill the grid. Immediately sprinkle some chopped walnuts over the top. Close the waffle iron and cook until the waffles are golden brown.
Serve with warm maple syrup and a sprinkle of walnuts. Enjoy!
3. Avocado toast with pesto & tomatoes
Start by spreading a thick layer of mashed avocado onto one side of a slice of toast. Top the toast with your favourite vegan pesto, or make your own from scratch, sliced cherry tomatoes and some salt and pepper. If desired, you can also add a sprinkle of vegan cheese or nutritional yeast for extra flavour. Enjoy your vegan avocado toast!
4. Coconut yoghurt with berries & nuts
Simply combine coconut yoghurt, berries, nuts, and apple syrup in a bowl and stir together until blended. Then, add the cinnamon or nutmeg if desired. Place in the fridge for 15 minutes to allow flavours to combine before serving. Enjoy!
5. Chia pudding with mango & hemp seeds
Start by combining 1/2 cup of chia seeds, 1 cup of almond or coconut milk, and 2 tablespoons of maple syrup in a bowl. Mix together until blended. Then, cover the mixture and place it in the fridge overnight. Once the mixture has set, add 1/2 cup of diced mango, 1 tablespoon of hemp seeds, and a pinch of cinnamon. Serve cold, and enjoy!
6. Tofu scramble with spinach & mushrooms
Begin by pressing 1 block of extra-firm tofu to remove any excess water. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 cup of chopped mushrooms, 1 teaspoon of minced garlic, and 1/4 teaspoon of salt. Cook for about 5 minutes or until mushrooms are tender. Then, add 3 cups of fresh spinach. Cook for another 3 minutes or until spinach is wilted. Finally, crumble the tofu into the skillet using a fork or your hands. Cook for an additional 5 minutes until tofu is heated through. Serve warm, and enjoy!
7. Quinoa porridge with cinnamon & walnuts
Add 1 cup of cooked quinoa, 1 cup of almond milk, and 2 tablespoons of maple syrup to a medium saucepan. Bring the mixture to a boil, then reduce heat and simmer for 8–10 minutes until thickened. Once the porridge is cooked, stir in 1/2 teaspoon of ground cinnamon and 1/4 cup of chopped walnuts. Serve warm, and enjoy!
8. Smoothie bowl with berries, banana, & granola
Start by blending 1 cup of frozen mixed berries, 1/2 a banana, 1 cup of almond milk, and 1 tablespoon of maple syrup in a blender until smooth. Pour the mixture into a bowl, then top with granola, a few extra berries, banana slices, and chopped walnuts. Enjoy!
9. Tofu egg scramble with kale & vegan cheese
Start by pressing 1 block of extra-firm tofu to remove any excess water. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 cups of chopped kale, 1 teaspoon of minced garlic, and 1/4 teaspoon of salt. Cook for about 5 minutes or until kale is tender. Then, crumble in the tofu and cook for an additional 5 minutes until the tofu is heated through. Finally, add 1/4 cup of vegan cheese and stir until melted. Serve warm, and enjoy!
10. Tempeh bacon, lettuce & tomato sandwich on whole-wheat bread
Start by toasting two slices of whole-wheat bread. Heat a non-stick pan over medium heat, and cook your tempeh bacon as instructed on the package. Next, place it onto one of the slices of toast. Top it with lettuce and tomato slices. Optionally, spread vegan mayonnaise or vegan cheese sauce onto the other piece of toast. Place the second slice of toast on top of the lettuce, tomato, and bacon. Slice the sandwich in half and enjoy!
11. Peanut or almond butter & banana tortilla wrap
Sweet tortilla wraps have been quite popular lately. Start by heating a large non-stick pan over medium-high heat. Place one whole-wheat or sprouted grain tortilla in the skillet and spread one tablespoon of peanut or almond butter on the tortilla. Slice one banana and place it on top of the peanut or almond butter, then gently fold the tortilla in half, pressing lightly so that it sticks together. Let the tortilla cook for 3–4 minutes, flipping once, then remove from the pan and let cool before cutting into smaller pieces. Enjoy!
12. Whole-wheat pancakes with blueberries & maple syrup
Start by whisking together 1 cup of whole wheat flour, 1 tbs baking powder and a pinch of salt in a medium bowl.
In a small bowl, combine 1 cup of (almond) milk, 2 tablespoons of coconut oil, 2 tablespoons maple syrup or (coconut sugar) and a few drops of vanilla extract.
Slowly add the wet ingredients to the dry ingredients and mix gently until combined. Be careful not to overmix.
Heat a pan over medium-low heat and spray with non-stick cooking spray. Pour 1/4 cup of batter onto the hot pan and sprinkle with fresh blueberries. Cook the pancakes until bubbles start to form on top, then flip and cook the other side for a few minutes. Repeat until all the batter is used.
Serve warm with maple syrup and additional blueberries if desired. Enjoy!
13. Sweet potato toast topped with hummus & avocado slices
Preheat the oven to 204°C (400°F). Slice the sweet potato into 0.5 cm thick pieces. Place the sweet potato slices on a baking sheet lined with parchment paper. Bake for about 15 minutes, flip the slices over and then bake for another 10 minutes. Spread 1 tablespoon of hummus onto each piece of sweet potato toast and top with avocado slices. Sprinkle the tops with salt and pepper to taste. Enjoy!
14. Oatmeal muffins with raisins & walnuts
First, preheat the oven to 190°C (375°F). Line 8 standard muffin tins with paper liners or coat them with nonstick cooking spray.
In a medium bowl, whisk together 2 cups rolled oats, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 3/4 teaspoon ground cinnamon.
In a separate bowl, whisk together 2 tablespoons vegan butter, melted, 1/4 cup maple syrup, 2 flax ‘eggs’ (1 tablespoon of ground flax seed mixed with 2 tablespoons of water for each ‘egg’), 1/2 cup unsweetened almond milk, 1 teaspoon vanilla extract, 3/4 cup raisins, 3/4 cup chopped walnuts.
Add the wet ingredients to the dry ingredients and stir until just combined. Fold the raisins and walnuts, then divide the batter evenly among the prepared muffin tins. Bake for 18–20 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
Enjoy your freshly-baked oatmeal muffins with raisins and walnuts!
15. Tahini-date smoothie with rolled oats
In a blender, 1/2 cup rolled oats, 1/2 cup tahini, 1/4 cup dates, 1/4 teaspoon of ground cinnamon and 1/2 teaspoon of vanilla extract. Blend until desired smoothness is reached. Then slowly add about 1 cup of almond milk and blend on low. Pour into a glass and enjoy your high-in-protein smoothie.
16. Baked oatmeal with apples & walnuts
Preheat oven to 190°C.
In a large bowl, combine 2 cups rolled oats, 1 teaspoon of ground cinnamon, 1 teaspoon baking powder, 1/4 teaspoon salt and 1/2 cup coconut sugar.
In a smaller bowl, whisk together 2 tablespoons flaxseed meal, 1 cup almond milk, 1/4 cup pure maple syrup, and 2 tablespoons melted vegan butter.
Pour wet ingredients into dry ingredients and mix until combined. Stir in 2 large diced apples and 1/2 cup walnuts.
Grease an 8×8-inch baking dish, pour the oatmeal mixture, and flatten. Bake for 20–25 minutes until golden brown on top. Enjoy warm!
17. Acai bowls with strawberries & chia seeds
Start by blending one medium frozen banana, frozen strawberries and blueberries, and 1/4 almond milk in a blender until smooth. Divide the mixture into two bowls and top with more strawberries, chia seeds and maple syrup. Serve and enjoy!
18. Fried plantains with guacamole
Plantains are a type of starchy fruit that is similar to bananas. They are usually eaten cooked and are popular in Caribbean and South American cuisine. Plantains taste sweet and can be added to curries, fried, baked, or boiled.
Start by heating 3 tablespoons of coconut oil in a pan over medium-high heat. Peel and cut 2 plantains into 1 cm slices. Once the oil is hot, add the plantain slices and cook for 2 minutes per side. Sprinkle the cinnamon and sea salt as the plantains are cooking. Place the cooked plantains on a plate and top with the guacamole.
19. Quinoa vegetable fritters with salsa
In a large bowl, mix together 1/4 finely chopped onion, 1 cup of finely diced vegetables of your choice (peppers, zucchini), 2 tablespoons of all-purpose flour, 1 tablespoon of olive oil, and 1/3 cup of your favourite salsa until everything is well combined.
Heat a large skillet over medium heat and add the quinoa mixture into small balls. Cook for 5 minutes on each side until golden brown. Serve the quinoa fritters with the salsa on the side. Enjoy!
20. Overnight breakfast casserole
First, soak 1 cup of rolled oats overnight in 1 ½ cups of almond milk. Next, cook ingredients such as potatoes, black beans, spinach, and diced bell peppers.
In the morning, preheat your oven to 190°C degrees. In a 9×13 baking dish, layer the cooked ingredients along with vegan cheese and any other desired vegetables. Pour the almond milk and oats over the top. Bake for approximately 25 minutes or until the top is golden brown. Enjoy!
21. Bean & vegetable chili over toast
An excellent option for a nutritious and hearty meal. Start by heating a tablespoon of oil in a large pan over medium-high heat. Add diced onion, bell pepper, and garlic and cook until softened. Then add fresh or canned diced tomatoes, black beans, and sweet corn. Cook for about 5 minutes, stirring occasionally — season with chili powder, cumin, oregano, and salt. Simmer over low heat for 20 minutes, then spoon the chili over toasted baguette slices. Enjoy!
22. Tofu scramble wrap with spinach & vegan cheese
Begin by heating a tablespoon of oil in a large pan over medium heat. Add crumbled tofu and season with onion powder, garlic powder, turmeric, salt, and pepper. Cook for about 5 minutes, stirring occasionally. Next, add chopped spinach and vegan cheese and continue cooking until the cheese is melted. Finally, warm up a soft tortilla wrap and fill it with the scrambled tofu mixture. Serve immediately. Enjoy!
23. Granola bars with cranberries and coconut flakes
Start by preheating your oven to 350°F and lining an 8×8 baking pan with parchment paper.
In a medium bowl, stir together rolled oats, shredded coconut, almonds, cashews, cranberries, and melted coconut oil. Add as much coconut oil as it needs so that the mixture sticks together.
Press the mixture into the prepared baking pan and bake for 20 minutes or until golden brown. Let cool completely before cutting into bars. Enjoy!
24. Carrot pancakes with agave syrup
In a mixing bowl, combine 1 cup of almond flour (or any other type of your choice), 1 tbs baking powder and a pinch of salt in a medium bowl.
In another bowl, combine 1 cup of (almond) milk, 2 tablespoons of melted vegan butter, 2 tablespoons avage syrup and optionally, a few drops of vanilla extract.
Slowly add the wet ingredients to the dry ingredients and mix gently until combined. Be careful not to overmix.
Next, thinly grate 2 medium carrots and press them with a clean towel or kitchen paper to absorb moisture. Gently fold them into your batter.
Heat a pan over medium-low heat and spray with non-stick cooking spray. Pour 1/4 cup of batter onto the hot pan. Cook the pancakes until bubbles start to form on top, then flip and cook the other side for a few minutes. Repeat until all the batter is used. Enjoy your carrot pancakes with some agave syrup on top.
25. Chia seed pudding with coconut & almond flakes
In a medium bowl, combine 1/4 cup chia seeds, 1 cup unsweetened almond milk, 3 tablespoons honey or maple syrup, 1/2 teaspoon vanilla extract, and a pinch of salt. Stir the chia seed mixture until all ingredients are evenly combined. Cover the bowl with a lid or plastic wrap and leave it in the fridge for 4–6 hours or overnight. After the pudding has thickened in the refrigerator, mix in 1/2 cup shredded coconut and 1/4 cup almond flakes. Enjoy!
Those were a multitude of vegan breakfast ideas that you can easily make at home, whether you woke up craving something savoury or sweet. From smoothies and energy bars to avocado toast and overnight oats, there are delicious and nutritious ways for vegans to enjoy breakfast. With these ideas, creating a tasty, vegan-friendly breakfast doesn’t have to be a challenge.
Don’t forget to get creative and try out your own recipes. You can also use the above as inspiration and add your own personal tweaks.