7 Vegan Breakfast Recipes (That Aren’t Smoothies or Oatmeal)

As a vegan it may seem like you have incredibly slim pickings for breakfast and the options can get so tedious that you’re even tempted to go without breakfast at times. But being vegan doesn’t mean that your breakfast must be restricted to smoothies and oatmeal. Don’t get me wrong. Smoothies and oatmeal can be nourishing and taste great, but that doesn’t mean you want to start every day with the same tired foods. Sometimes you want to spice things up with a breakfast that you can sink your teeth into, not slurp through a straw. So, here are some recipes to make a vegan breakfast a whole lot more fun.

1. Eggless Omelet

This tofu-based omelet packs in the protein, giving you enough energy and nourishment to keep you satiated for hours. 

What You Need:

• 400 g each silken and natural firm tofu

• 75 ml soy cream

• 1 tsp black salt

• 25 g chickpea flour

• 1 leek

• 4 tbs chopped chives

• 200 g cherry tomatoes

• herb salt & pepper for taste

Instructions

1. Chop or dice the leek, chives, and tomatoes.

2. Blend the silken tofu, chickpea flour, black salt, and soy cream to get a smooth consistency, then add the firm tofu and mix.

3. Add the chopped chives and leek and mix some more.

4. Pour as much batter as desired into a frying pan and top it with the sliced or diced tomatoes. Allow it to fry for about 10 minutes and garnish with black pepper and herb salt.

5. Flip it over to fry the other side.

2. Chickpea Pancake

Chickpea pancakes are easy to prepare and deliver a good amount of protein and fiber, so you’ll be satisfied for quite a while. They’re also gluten free, so you don’t have to worry about the management of ibs  i.e. irritable bowel syndrome acting up. 

What You Need:

• 1/4 cup each finely chopped green onion & red pepper 

•  45 g chickpea flour

• 1/4 teaspoon each garlic powder, sea salt & baking powder

• 1/8 teaspoon fresh ground black pepper

• 1 cup water

• For serving: pepper flakes, salsa, avocado, hummus, cashew cream (optional)

Instructions:

1. Set aside the veggies and preheat a medium sized skillet on medium heat.

2. Blend the chickpea flour, garlic powder, baking powder, pepper, and salt with half a cup of water.

3. Once the batter is smooth and almost frothy throw in the chopped veggies.

4. Before pouring your batter into the skillet, spray the surface with cooking oil. Make sure to spread the batter evenly and allow to cook for 5-6 minutes before flipping onto the other side. Should be firm enough to flip without breaking. Allow to cook for 5 minutes more.

5. Garnish with your toppings before serving.

3. Creamy Sweet Potato Rolls

Since there’s baking involved, this might take a little more effort to prepare, but you can keep them handy to grab on the go.

Ingredients

• Phyllo dough sheets

• 100 g each sweet potato, black olives & almonds

• 15 frozen spinach cubes

• 1 clove garlic

• 10 thyme twigs

• 1 tbs each fresh lemon juice & syrup

• 2 tsp sambal oelek

• Olive oil & salt

Instructions

1. Preheat your oven to about 400°F.

2. Boil the sweet potato after peeling and dicing.

3. Chop the garlic finely and fry with spinach cubes.

4. Blend the potato and spinach into a thin batter and add the salt & pepper for seasoning.

5. Mix in the olive’s almonds and thyme.

6. Place doubled dough sheets on a flat surface and make sure to brush the top one with oil.

7. Cut the sheet into squares or rectangles and pour your potato batter onto the sheet, before rolling it back with the batter in the middle.

8. The rolls are ready to bake and should require just under half an hour.

4. Blueberry Oatmeal Waffles

Waffles are another breakfast favorite and there’s no reason why you can’t make your own vegan waffles at home. 

What You Need:

• 125 g whole wheat flour

• 125 g cooking oats

• 1/3 cup applesauce (unsweetened)

• 1 tbs baking powder

• 1/2 tsp salt

• 1/4 tsp ground allspice

• 375 ml almond/soy milk (unsweetened)

• 3 tbs pure maple syrup

• 2 tbs cooking oil

• 1 tsp pure vanilla extract

• 200 g frozen blueberries

Instructions

1. Pour the milk and applesauce into a bowl and keep mixing the flour, baking soda, oats, vanilla, and allspice mix in. Mix till the consistency is smooth.

2. Allow it to rest for a few minutes and then fold in the blueberries.

3. User a waffle iron to cook, heaping the batter in as required, and spraying the iron with oil before each waffle.

5. Jelly Filled Muffins

Jelly-filled muffins may not sound like the most nutritious breakfast, but they don’t have to be terribly unhealthy when you make them yourself. 

What You Need:

• 200 g whole grain flour

• ½ tsp each baking powder, baking soda, ground nutmeg, salt

• 250 ml soy/almond milk

• 1 tsp apple cider vinegar

• 2 tbs cornstarch

• 100 g granulated sugar

• 85 ml cooking oil

• 2 tsp vanilla extract

• 1/2 cup strawberry, blueberry, or grape jam

• Powdered sugar

Instructions

1. Preheat your oven to 350 degrees and keep your muffin pan ready with paper liners.

2. Whisk the milk, vinegar, and cornstarch until you have an even consistency. Then add in the flour, baking powder + soda, nutmeg, salt, sugar, oil, and vanilla, and keep mixing to get rid of any lumps. 

3. Start pouring the batter into the muffin wells to fill them about 3/4th. Make an indentation in the batter in each muffin well, lopping a tsp of the jam into it so that the jam stays at the center.

4. Bake until the muffin tops are firm, which should take just under half an hour. 

6. Breakfast Scones

An English breakfast isn’t complete without scones and this also gives you a more fun way to add some healthy yogurt to your breakfast. 

What You Need:

• 200 g whole grain flour

• 100 g nut butter

• 85 g plant-based yogurt

• 1 tbs baking powder

• 1/2 tsp salt

Instructions

1. Preheat your oven to 440 degrees

2. Combine all the dry ingredients & mix together with butter.

3. Mix in the yogurt to make sticky dough.

4. Divide the dough into 4 pieces and roll into round flattened pieces.

5. Place on a tray and bake for 10-15 minutes before adding your choice of spread.

7. Apple Cinnamon Pudding

You can’t have any breakfast menu complete without a pudding and it doesn’t get much simpler than this.

What You Need:

• 3-4 medium-size apples

• 200 ml each water, oat milk & soy cream

• 1/2 tsp ground cinnamon

• 2 tbs agave syrup

• Chia seeds

Instructions

1. Peel and cut apples into small pieces

2. Boil the apples in the water, keeping a fourth aside for topping. Mix in 1/4 tsp of cinnamon and 1 tbs agave syrup and leave to simmer almost dry. Refrigerate to cool.

3. Whisk the soy cream, oat milk, and ¼ tsp cinnamon thoroughly and leave aside to thicken for half an hour.

4. Combine 1/4 of the cream mixture with the pudding and pour the rest into glasses or cups so they are half full and add the pudding to fill remaining halves. Just top it with the leftover apple pieces and sprinkle over with chia seeds and cinnamon powder.

What are your favorite vegan breakfast recipes?

Share your thoughts and comments with us.