Vegan breakfasts; scary, right? No sausages, eggs, or bacon. And you’re wondering where you’ll get your protein if it’s not from meat or dairy, aren’t you?
How can breakfast taste good when you’re not allowed so many things? What if there were a way to make quick, healthy, and tasty breakfasts on a budget?
Well, look no further! Here we’re going to look at 5 easy to make vegan breakfast meals; with no bacon grease in sight.
- 1 Banana
- 1 cup Gluten-free oatmeal
- 1 cup Non-dairy milk Almond recommended
- 2 tbsp Baking powder
- 12 tbsp Cinnamon
- 1 tbsp Coconut oil For cooking
- Put all the ingredients, except the oil, into a mixing bowl and combine using either a hand-blender or a fork, until you have the consistency of pancake batter. Set to one side.
- Melt the coconut oil in a pan over medium heat. Once hot, add the batter slowly to make 5 inch wide pancakes.
- Place the lid on the pan and cook the pancakes for 2 minutes on each side.
- Remove pancakes and put them directly onto a plate.
- Serve with your favorite healthy toppings.
Tofu, Spinach, and Mushroom Omelet
- 14 oz Silken firm tofu
- 2 cup Fresh spinach
- 1 cup Mushrooms, sliced
- 1/2 Small onion, diced
- 2 tbsp Nutritional yeast
- 2 tbsp Garlic crushed
- 1 1/2 tbsp Olive oil
- 1 tbsp Salt
- 1/2 tbsp Ground Cumin
- 1/4 cup Organic coconut flour
- 1 tbsp Cornstarch
- 1 tbsp Coconut oil
- Put the tofu, garlic, nutritional yeast, oil, cumin, and salt in a food processor and blend the mixture until smooth.
- Add the flour and cornstarch and pulse to combine.
- Place a large non-stick skillet over medium-high heat and lightly coat with cooking spray.
- Pour 1/2 cup of the mixture into the skillet, moving it around so that it spreads out evenly.
- Cook for 3 to 5 minutes until the top of the omelet is dry to the touch. Flip and cook for a further minute, to cook the other side.
- Transfer the omelet to a plate and repeat with the remaining mixture.
- In a separate small skillet, heat some oil over medium heat. Add the onion and mushrooms and cook for 3 minutes until the onion is translucent. Stir in the spinach and cook for a further couple of minutes, until the spinach has wilted.
- Divide the spinach, onion, and mushroom topping over the two omelets and serve hot.
Related: Berry Banana Smoothie Bowl
Cinnamon French Toast
- 1-2 Ripe bananas, sliced
- 3/4 cup Unsweetened vanilla non-dairy milk Almond milk recommended
- 1/2 tbsp Ground cinnamon, plus an extra pinch for topping
- A pinch of nutmeg
- 1/2 tbsp Vanilla extract
- 2-3 tbsp Vegan Butter
- 6 Slices Thick bread Toasted
- Maple syrup, for drizzling
- Place bananas, vanilla milk, vanilla extract, cinnamon, and nutmeg into a food processor and blend until smooth.
- In a medium-size skillet, melt 1 tbsp of vegan butter over medium heat, moving the skillet so that the butter coats the entire base of the pan.
- Toast the sliced bread.
- Take a slice of toast and dip it into your banana mixture, making sure it's completely covered, and place into the skillet. Do this with as many slices as you can fit into your skillet at the same time.
- Cook for 2-3 minutes on both sides, or until your toast is golden brown.
- Transfer the toast onto a plate and drizzle with maple syrup and a light sprinkling of cinnamon.
Apple & Tahini Breakfast Bars
- 2 Apples, grated
- 1 cup Rolled oats or mixed oats
- 1 cup Oat flour
- 3 cup Dates, pitted
- 2-3 cup Tahini paste
- 3 tbsp Chia or poppy seeds
- 1 tbsp Baking powder
- 1/2 tbsp Salt
- 1/4 cup Unsweetened non-dairy milk
- 1 tbsp Vanilla extract
- Preheat oven to 350F.
- In a mixing bowl, place the oat flour, oats, baking powder, and salt. With a spoon or your hands, mix everything together until the ingredients are combined.
- In a separate bowl, grate the apples – you can choose to peel them first or not.
- In a food processor, place the dates, tahini paste, chia seeds, non-dairy milk, and vanilla extract, and blend until smooth.
- Take the mixture, and the bowl of grated apples, and add them to the dry ingredients. Mix well, until you have a thick batter.
- Place the batter into a lined or greased 9×9″ tray and bake for 30 minutes.
- Remove the tray and place it to one side to cool down, before cutting into slices.
- Once cooled, store in the fridge, where they'll be ready to go when you are!
Sweet Potato Super-Bowl
- 16 oz Sweet potato
- 2 tbsp Almond butter
- 2 tbsp Raisins
- 2 tbsp Chopped nuts
- A pinch of cinnamon
- 1 tbsp Syrup to taste or vegan honey
- Preheat oven to 375F.
- Wash and pat dry the sweet potatoes. Prick with a fork several times and wrap individually in foil, and bake for between 60 and 80 minutes. Let the potatoes cool for at least 10 minutes.
- Peel cooled sweet potatoes and lightly mash with a fork, adding a tbsp of vegan butter, a pinch of cinnamon, and a drizzle of your favorite syrup or vegan honey.
- Place in a bowl with the extra tbsp of vegan butter on top, and serve with raisins and chopped nuts.
Editors Note: If you liked these vegan breakfast recipes you may also want to check out our amazing Plant-Based Recipe Cookbook that Includes over 100 Delicious Vegan Recipes plus bonuses.