Start your day off right with a nutritious and satisfying vegan breakfast. These mouthwatering plant-based recipes will have you jumping out of bed and ready to take on the day. From quick and easy to indulgent and fancy, there’s a recipe here for every appetite and every craving.
The Benefits of a Vegan Breakfast
Eating a plant-based breakfast is not only delicious, but it’s also good for you. Here are some of the benefits of starting your day with a vegan meal:
- Increased energy and focus: A plant-based breakfast provides complex carbs, fiber, and protein to give you sustained energy throughout the morning.
- Improved digestion and gut health: Eating plant-based foods early in the day can help regulate digestion and support beneficial gut bacteria.
- Reduced risk of chronic diseases: Eating a plant-based diet has been linked to a lower risk of chronic diseases such as heart disease, diabetes, and certain types of cancer.
With those benefits in mind, let’s get cooking! Here are 20 vegan breakfast recipes that will fuel your body and delight your taste buds. Plus, I’ve included some pantry staples to keep on hand for quick and easy vegan breakfasts.
Pantry Staples for Vegan Breakfast Cooking
- Whole grains: Oats, quinoa, brown rice, farro, etc. These provide complex carbs and fiber to keep you full and energized.
- Plant-based proteins: Tofu, tempeh, chickpeas, lentils, black beans, etc. These are important for muscle repair and growth.
- Healthy fats: Avocado, nuts, seeds, olive oil, etc. These provide energy and support healthy cell function.
- Fruits and vegetables: All kinds! These are packed with vitamins, minerals, and fiber.
Classic Vegan Breakfast Recipes
These simple but delicious vegan breakfast recipes are perfect for any day of the week. Whether you want something quick and easy or something a little more involved, there’s a recipe here for you.
Avocado Toast
Avocado toast is a classic vegan breakfast that’s quick, easy, and delicious. Here are three different ways to make it:
- Classic Avocado Toast: Mash some avocado with a fork and spread it on toast. Sprinkle with salt, pepper, and a squeeze of lemon juice. Optionally, top with cherry tomatoes that have been sliced in half.
- Loaded Avocado Toast: Mash avocado and spread on toast. Top with sliced red onion, sunflower seeds, hemp hearts, and a squeeze of lime juice. Drizzle with hot sauce, if desired.
- Avocado Toast with Roasted Veggies: Preheat oven to 400°F. Slice a zucchini and a red bell pepper into thin rounds. Drizzle with olive oil and season with salt and pepper. Spread mashed avocado on toast. Roast the veggies until tender and place on top of the avocado.
Vegan Pancakes and Waffles
These vegan pancakes and waffles are fluffy, delicious, and a great way to start the day. Use your favorite plant-based milk and sweetener in place of cow’s milk and honey, if desired.
Fluffy Vegan Pancakes
Makes about 12 pancakes
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups plant-based milk
- 1/4 cup vegetable oil, plus more for cooking
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add plant-based milk and oil and whisk until combined. Heat a large nonstick skillet over medium-high heat and brush with oil. Drop batter by 1/4 cupfuls into skillet and cook until bubbles form on surface and edges appear dry, about 2 minutes per side. Repeat with remaining batter, brushing skillet with oil as needed.
Whole Wheat Vegan Waffles
Makes 4 large waffles
- 2 cups whole wheat flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups plant-based milk
- 1/4 cup vegetable oil
Preheat a waffle iron. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add plant-based milk and oil and whisk until combined. Cook according to manufacturer’s instructions. Serve with your favorite toppings, such as fresh fruit, maple syrup, and vegan butter.
Blueberry Vegan Pancakes
Makes about 12 pancakes
Follow the Fluffy Vegan Pancakes recipe above, but add 1 cup fresh or frozen blueberries to the batter before cooking.
Savory Vegan Breakfast Ideas
These savory vegan breakfast recipes are perfect for those who don’t want something sweet in the morning. Plus, they’re packed with protein to keep you full and satisfied.
Tofu Scramble
This tofu scramble is a great vegan substitute for eggs. You can add any vegetables you like to the scramble.
Basic Tofu Scramble
Serves 2
- 14 oz firm tofu, drained and crumbled
- 1 tablespoon olive oil
- 1/4 cup chopped red onion
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped mushrooms
- 1/4 cup chopped kale
- Salt and pepper, to taste
Heat oil in a large skillet over medium-high heat. Add onion and bell peppers and cook until softened, about 3 minutes. Add mushrooms and cook until tender, about 5 minutes. Add tofu, kale, and salt and pepper to taste. Cook until heated through, about 2 minutes.
Southwestern Tofu Scramble
Follow the Basic Tofu Scramble recipe above, but add 1/2 cup chopped tomato and 1/4 cup crumbled cooked tempeh to the scramble.
Spinach and Mushroom Tofu Scramble
Follow the Basic Tofu Scramble recipe above, but add 2 cups baby spinach and 1/2 cup sliced mushrooms to the scramble.
Vegan Breakfast Burritos and Wraps
These vegan breakfast burritos and wraps are packed with protein and flavor. They’re also portable, so you can eat on the go if you need to.
Black Bean and Sweet Potato Breakfast Burrito
Serves 2
- 2 (8-inch) whole wheat tortillas
- 1 medium sweet potato, baked and cooled
- 1 (15 oz) can black beans, drained and rinsed
- 1/4 cup chopped red onion
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped cilantro
- 1 jalapeño pepper, seeded and finely chopped
- 1 avocado, sliced
- 1 lime, cut into wedges
Preheat a nonstick skillet over medium heat. Warm tortillas in the skillet until softened, about 30 seconds per side. Peel and mash sweet potato in a small bowl. Heat the same skillet over medium heat. Add black beans and cook, stirring occasionally, until heated through, about 3 minutes. Divide sweet potato between warm tortillas. Top with black beans, onion, bell pepper, cilantro, jalapeño, and avocado. Serve with lime wedges on the side.
Tempeh Bacon and Veggie Breakfast Wrap
Serves 1
- 1 (10-inch) whole wheat wrap
- 1 (8 oz) package tempeh, sliced into thin strips
- 2 tablespoons maple syrup
- 1/2 avocado, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup baby spinach
Preheat a large nonstick skillet over medium-high heat. Brush tempeh with maple syrup and cook until golden brown on both sides, about 3 minutes per side. Warm the wrap in the microwave for about 15 seconds to make it more pliable. Spread the avocado in the center of the wrap. Top with tempeh, onion, and spinach. Roll up the wrap.
Vegan Breakfast Bowls and Porridge
These vegan breakfast bowls and porridge are warm, comforting, and perfect for a cold morning. Plus, they’re packed with fiber and protein to keep you full until lunch.
Overnight Oats
These make-ahead oats are a great option for busy mornings. Plus, they’re endlessly customizable.
Classic Overnight Oats
Serves 1
- 1/2 cup rolled oats
- 1/2 cup plant-based milk
- 1/4 cup plain Greek-style plant-based yogurt
- 1 tablespoon chia seeds
- 1/2 banana, mashed
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 cup chopped nuts and seeds, for topping
In a jar or container, combine oats, milk, yogurt, chia seeds, banana, vanilla extract, and cinnamon. Stir to combine. Cover and refrigerate overnight. In the morning, top with nuts and seeds.
Peanut Butter and Banana Overnight Oats
Follow the Classic Overnight Oats recipe above, but add 2 tablespoons peanut butter and 1/2 chopped banana to the jar before refrigerating.
Berry Overnight Oats
Follow the Classic Overnight Oats recipe above, but add 1/2 cup mixed berries to the jar before refrigerating.
Quinoa Breakfast Bowls
These hearty quinoa breakfast bowls are packed with fiber, protein, and flavor. They’re also very customizable, so feel free to add any toppings you like.
Quinoa Breakfast Bowl with Roasted Veggies
Serves 1
- 1/2 cup cooked quinoa
- 1/2 cup roasted vegetables (such as zucchini, bell pepper, and red onion)
- 1/4 cup cooked black beans
- 1/4 avocado, sliced
- 1 tablespoon chopped fresh cilantro
- 1 lime, cut into wedges
Divide quinoa between two bowls. Top with roasted vegetables, black beans, avocado, cilantro, and lime wedges.
Tropical Quinoa Breakfast Bowl
Serves 1
- 1/2 cup cooked quinoa
- 1/2 banana, sliced
- 1/4 cup fresh pineapple chunks
- 1/4 cup plain Greek-style plant-based yogurt
- 1 tablespoon chopped nuts and seeds
- 1/4 teaspoon ground cinnamon
Divide quinoa between two bowls. Top with banana, pineapple, yogurt, nuts and seeds, and cinnamon.
Sweet Vegan Breakfast Treats
These sweet vegan breakfast treats are the perfect way to start the day off on a sweet note. Plus, they’re easy to make and can be prepared ahead of time.
Chia Seed Pudding
This chia seed pudding is a delicious and easy vegan breakfast option. It’s also very versatile, so feel free to add any mix-ins you like.
Vanilla Chia Seed Pudding
Serves 1
- 1/4 cup chia seeds
- 1 cup plant-based milk
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
In a jar or container, whisk together chia seeds, milk, maple syrup, and vanilla extract. Let stand at room temperature for at least 2 hours or up to overnight. Stir well before serving.
Chocolate Chia Seed Pudding
Follow the Vanilla Chia Seed Pudding recipe above, but add 2 tablespoons unsweetened cocoa powder and 1 tablespoon chocolate chips to the jar before refrigerating.
Cinnamon Apple Chia Seed Pudding
Follow the Vanilla Chia Seed Pudding recipe above, but add 1/2 chopped apple and 1/2 teaspoon ground cinnamon to the jar before refrigerating.
Vegan French Toast
This vegan French toast is a delicious and indulgent way to start the day. It’s also very easy to make, so you can enjoy it any day of the week.
Classic Vegan French Toast
Serves 1
- 4 slices day-old bread
- 1/2 cup unsweetened plant-based milk
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon vegetable oil
In a shallow dish, whisk together milk, applesauce, vanilla extract, cinnamon, and nutmeg. Heat oil in a large skillet over medium heat. Dip each bread slice into the milk mixture, letting it soak for about 10 seconds on each side. Transfer to the skillet and cook until golden brown on both sides, about 2 minutes per side.
Cinnamon Swirl Vegan French Toast
Follow the Classic Vegan French Toast recipe above, but spread each slice of bread with about 1 tablespoon softened vegan butter and about 2 tablespoons cinnamon-sugar mixture (made by mixing 2 tablespoons sugar with 1 teaspoon ground cinnamon) before dipping in the milk mixture.