Vegan Breakfast Recipes
This delicious scrambled eggs-without-the eggs recipe works well for breakfast, lunch, dinner, late night, any time you’re in the mood. Feel free to change up any vegetables with what’s fresh at your local farmers market. Recipe and photo by Ellen Kanner, who contributes Meatless Monday Musings to VegKitchen. If you’d like to serve this with the delicious slightly sweet quick bread depicted, here’s the recipe for Vegan Fig
and Walnut Bread. more→
This is a simple, comforting dish that’s just as good for dinner as it is for brunch. Have potatoes cooked ahead of time, and this easy and tasty dish will have your family or guests eating in short order. Leftovers are wonderful for breakfast. Or, if you make this expressly to serve in the morning, you can either microwave or cook the potatoes the night before for a head start. Great accompaniments include Israeli Salad, orange slices, and fresh whole grain bread. Adapted from The Vegetarian Family Cookbook. more→
Start with cooked quinoa, then add a bit of sweetening, spice, fresh fruit, and nuts or seeds for a nourishing breakfast that will sustain you through the morning. If you make quinoa recipes regularly, you may have leftover, unseasoned quinoa in the fridge, which is ideal for this — less to do in the morning! Photos by Hannah Kaminsky. more→
Here’s something a little creamy, a little sweet, and easy to pair with nearly anything. Behold, shockingly simple, pretty, sumptuous sweet vegan ricotta. This spread pairs beautifully when slathered on crackers or toast, crowns fruit in a gorgeous way, adds oomph to baking recipes, and is a creamy, dreamy topping for oatmeal and granola. I like mine nestled between french toast and marmalade. more→
Apple slices with nut butter are a great healthy snack. Now, this delicious flavor combo can be enjoyed in these luscious pancakes. For gluten-free, use gluten-free flour. This recipe makes eight pancakes. From Nut Butter Universe* by Robin Robertson. © 2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.
There are three components to this fantastic, healthy dish: the french toast itself, the blueberry “cream” cheese stuffing and the blueberry syrup… of course you can use any or all of them separately for other yummy, nutrient-dense meals. Contributed by Helyn Dunn from her blog Helyn’s Healthy Kitchen. more→
A hearty vegan spin on a “meaty” classic, this skillet hash of potatoes and high-protein tempeh (embellished with bell pepper and kale) is as good served as a quick dinner as it is an offbeat and hearty breakfast. For breakfast or brunch, serve with fruit; add whole-grain bread for a heartier meal. For a quick dinner, serve with an abundant tossed salad, whole grain bread, and orange slices. Photos by Evan Atlas. more→
This simple recipe for banana fritters, given to me by a wonderful Jamaican cook, makes a pleasantly offbeat breakfast treat. When my kids were growing up, I found this easy enough to make for breakfast even on school days, on occasion. They’re also a nice accompaniment (minus the syrup) to savory dishes like bean stews or spicy dishes. This makes about a dozen fritters.