Here Are 7 Vegan Breakfast Ideas to Try This Week

by Sarah Von Alt|
January 26, 2018
Here Are 7 Vegan Breakfast Ideas to Try This Week

Breakfast is arguably the most important meal of the day—fueling you for the work (and fun) ahead. And if you’re newer to plant-based eating, or just in a bit of a rut, you might need a little vegan breakfast inspiration. That’s where we come in:

Pesto Bagel

1 cup walnuts
2–3 handfuls chopped kale (or basil)
1–2 cloves garlic
1/4 tsp. salt
About 1/4 cup olive oil
Tomatoes
Spinach
Avocado

Directions:

Add walnuts, kale, garlic, and salt to a food processor. While processor is on, slowly add olive oil until pesto holds together or until it reaches your desired consistency. Spread pesto onto a toasted bagel and top with tomatoes, spinach, and avocado.

Smoothie Bowl

2 acai packs
1/2 cup dairy-free milk or vegan liquid of choice (coconut water, fruit juice, water)
1 banana
Any other fruits you want—frozen is best for a bowl
Toppings (seeds, nuts, fresh fruits)

Directions:

In a blender, blend acai, dairy-free milk, banana, and optional fruit. Pour smoothie into a bowl and top with your favorite toppings. We used strawberries, pumpkin seeds, chia seeds, and coconut shreds.

Tofu Scramble

1/2 red onion, minced
2–3 cloves garlic, minced
1/4 tsp. salt
1 package extra-firm tofu
2 tbsp. nutritional yeast
1/2 tsp. turmeric
1/2 tsp. paprika
1/4 cup dairy-free milk
2 handfuls shredded kale

Directions:

Sauté onion, garlic, and salt in a bit of oil. Once onions are translucent, crumble in tofu and add nutritional yeast, spices, and milk. Once liquid has thickened a bit, add kale and cook until kale is wilted.

Breakfast Burrito

1 large flour tortilla
Leftover tofu scramble
10 tater tots
Salsa
Avocado

Directions:

Add all ingredients to your tortilla and enjoy!

Overnight Oats

1 cup oats
1/2 cup coconut water
1/2 cup dairy-free milk
1 tbsp. chia seeds
1 tsp. vanilla extract
1 tbsp. maple syrup
Pinch of salt
1 very ripe banana, mashed

Directions:

Blend all ingredients except oats. Mix oats into blended ingredients and refrigerate overnight. In the morning top with walnuts and a drizzle of maple syrup.

Banana Pancakes

(adapted from Isa Chandra’s recipe for Puffy Pillow Pancakes)

1 1/2 cups all-purpose flour
3 1/2 tsp. baking powder
2 tbsp. sugar
1 tsp. salt
1 cup almond milk
2 tsp. apple cider vinegar
1 ripe banana, mashed
1 tbsp. ground flaxseed
1/2 cup water
3 tbsp. canola oil
1/2 tsp. pure vanilla extract

Directions:

Whisk together milk and apple cider vinegar and let sit for 5 minutes. Mix mashed banana and ground flaxseed in a separate bowl and let sit for 5 minutes. In a large bowl sift together flour, baking powder, sugar, and salt.

In a small bowl mix water, oil, and vanilla.

Make a well in the dry ingredients and then pour in wet ingredients and milk mixture. Once combined, mix in banana mixture. Pour 1/4 cup scoops of batter into a hot skillet. Cook pancakes on both sides until golden brown.

Vegan Quiche

2 tbsp. oil
2–3 cloves garlic
1 shallot bulb, roughly chopped
2 crumbled Field Roast sausages
4 handfuls spinach
1/2 cup cashews
1 package firm tofu
1/2 cup nutritional yeast
1/2 tsp. black salt
1/2 tsp. turmeric
1/2 cup vegan cheese shreds
Pepper to taste

Directions:

Sauté shallots and garlic in oil until fragrant. Add sausages and spinach and cook until spinach is wilted.

In a blender, pulse cashews until no large chunks remain. Then add tofu, nutritional yeast, salt, turmeric, cheese, and pepper and blend until smooth. Pour into a large bowl and combine with spinach mixture. Pour into a premade vegan pie crust and bake at 350 for 40 minutes.

Want more? Click here for seven easy vegan lunches you should try this week.

Submit your story

Fill out the form

Thanks for your submission!

First name

Invalid field format

Last name

Invalid field format

Occupation

Invalid field format

Photo

(image only: JPG or PNG, less than 300KB)

Invalid field format

Story

Invalid field format