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