Vegan Breakfast Recipes
Sorghum is one more healthful, hearty ancient grain that’s making a big comeback, like what happened with quinoa, farro, and einkorn. Because of sorghum’s small size, mild flavor, and interesting texture, it’s a perfect grain for a warm cereal. This sorghum breakfast bowl is sure to please.
Despite its incredibly good-for-you nutrition profile, sorghum is a bit on the bland side, so boosting it with tasty ingredients is a must! In this breakfast bowl, we cooked it up the already cooked grain in some vanilla almond milk, and topped it with fruit, granola, and coconut yogurt. In all, a fantastic way to start the day! more→
Everybody loves tacos. However, in order to eat tacos as a vegan, we sometimes have to get a little creative. A plant-based diet means we have to load up on veggies and find some alternatives to certain taco staples. Of course, that just means our tacos are more colorful and unique! Some recipes for our favorite vegetarian tacos are over on OhMyVeggies, and they cover everything from tofu tacos to lentil tacos. Most of these vegetarian tacos are great options for vegans, but unfortunately, some of them do include things like eggs. As a result, there are only a few viable options for the most important meal of the day: breakfast! Who wouldn’t want to eat tacos for breakfast? Some people think that to be healthy they should eat less and just skip their first meal, but in actuality, you need to eat a good breakfast. In order to jump start your morning, we’re here to give you some vegan and vegetarian tacos recipes for the best vegan tacos for breakfast! more→
Two superfoods — quinoa and maca root — combine in quinoa maca breakfast bowls that will fuel you for hours. Learn more about the benefits of maca and quinoa, and try another variation on a quinoa breakfast bowl if you like this one. No maca? No worries, this will be yummy and comforting if you choose to omit it. Photos by Evan Atlas. more→
We love serving this pudding-like, fruity treat in pretty glasses or jars for a light breakfast or snack. If you want to fancy things up a bit, a dollop of coconut whipped cream is also great. Recipe and photos from The Great Vegan Protein Book by Celine Steen and Tamasin Noyes. @2015, Fair Winds Press. Reprinted by permission. more→
This is a simple European–inspired breakfast cereal that is easy to make and convenient to keep on hand for a Quick breakfast. It’s especially great to take with you when traveling. I find the dates balance out the tartness of the cherries quite nicely, but you can substitute either with your favorite dried fruits, such as apricots, apples, and cranberries. Serve with chopped bananas, apples, or fresh berries and your favorite nut milk. See a cooked variation following the recipe box. Recipe and photo from Raw and Simple by Judita Wignall. @2013 Quarry Books, reprinted by permission. more→
This variation on basic pancakes will delight blueberry fans. Use the smaller, wild blueberries for best results. Frozen (preferably organic) blueberries can be used out of season. Oats add a nice texture. Photos by Evan Atlas. more→
Pancakes and French toast seem like two kinds of treats go by the wayside for vegans — don’t they need eggs, milk, and butter? Not at all! There are easy tweaks for making this leisurely breakfast fare without a trace of those ingredients. If you’re gluten-free as well as vegan, we’ve got you covered there as well with a GF pancake and French toast recipe in this line-up. more→
This easy and warming oatmeal, richly flavored with almond butter, apricots, and ginger, is not only gluten-free, but oil-free as well. The origins of this recipe come from my month-long peanut butter and jelly blog posts in honor of Vegan Month of Food — a yearly blogging event where vegans from all over the world commit to sharing at least 20 vegan-centric recipes, articles, information, and commentary during the month of September. Recipe and photo by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetite* reprinted with permission © 2015 Front Table Books.
These oat-based unbaked cookies are great for breakfast on the go, a mid-afternoon treat, or a post-workout snack. They’ve got a lot going for them — nut butter, seeds, and dried fruits. They’re gluten-free (if using GF oats) and oil-free as well. Recipe and photo by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetite* reprinted with permission © 2015 Front Table Books. more→
Looking for a filling, hot breakfast on a workday morning? These single-serve pancakes are ready in less than ten minutes. And the recipe is so easy to remember—1 tablespoon of just about every ingredient! From Living Candida-Free by Ricki Heller. Reprinted with permission from Da Capo Lifelong, © 2015. Photograph by Nicole Axworthy. more→
I’m officially in love with anything pumpkin flavored, though I admit I’ve only recently started cooking with pumpkin … and I’ve been missing out. Luckily, that dry spell is over. This recipe is great for the waffle maker. Most vegan pancakes tend to be dense and the waffle maker gives it a bit more of a fluffy texture. I left out baking powder on purpose from the recipe because you can make them taste great without it. Add any fruit or maple syrup that you have on hand as a topping. Recipe and photo by Sophia Dubrovsky from Plant Based Made Easy.
This homemade chocolate almond milk recipe is easy to make and delicious to drink. Try using all organic ingredients, if you can. This makes about 2 1/2 cups. Recipe contributed by Leslie Cerier. Photos by Tracy Eller. more→