Vegan Breakfast Recipes
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→
Make these strawberry-filled vegan pancakes in late spring and early summer, when strawberries are at their best. Perfect for a relaxing Sunday brunch. Serve with some pan-sautéed vegan sausages on the side, if you’d like, and consider adding a few blueberries to the sliced strawberries reserved for garnish. Photos by Rachael Braun. more→
This hearty bahn mi filling of golden scrambled tofu packed in a toasted baguette is too good to eat only for breakfast—it also makes a casual but incredible weeknight meal. Recipe from Vegan Eats World* by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books. Photos by Isa Chandra Moskowitz. This makes four 8-inch, overstuffed sandwiches.
I love these pancakes. I designed them so each pancake is a meal in itself, with texture not usually expected from a pancake and a big flavor profile with a minimal amount of work. They’re fun, delicious, filling, and perfect for a cold morning and a cup of hot tea. Recipe and photo contributed by Jason Wyrick from The Vegan Taste. more→
This voluminous Apple Pie Oatmeal will remind you of delicious apple pie, but will leave you feeling energized and ready to tackle the day ahead. I like Gala apples in this recipe, but feel free to use any variety that you wish. Gluten-free, oil-free, refined sugar–free, soy-free! Recipe and photo from The Oh She Glows Cookbook* by Angela Liddon. more→
Nothin’ like homemade granola. I love the scent and taste of freshly baked granola served with some nondairy milk on the side. To jazz it up a bit, top the granola with a dollop of Banana Whipped Topping. Mornings just got better! Recipe from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites* (BenBella Books 2013), reprinted by permission.