Vegan Breakfast Recipes

Chia Breakfast Bowl

Chia seed breakfast pudding

This breakfast bowl featuring chia seeds is just as easy as to make as pouring a bowl of cereal, more nutritious and tastes even better! It takes two minutes to mix all the ingredients together, place in an air-tight container and refrigerate overnight. Wake up and breakfast is ready. You can also portion out into smaller containers for a great grab and go breakfast on the run.  more→

Gluten-Free & Vegan “Buttermilk” Pancakes with Blueberry Syrup

Buttermilk Pancakes with Blueberry Syrup from Caryn Hartglass

If you’ve got memories of buttermilk pancakes and syrup, here’s our REAL version using soymilk soured with vinegar in place of buttermilk. Serve with REAL blueberry syrupsurprisingly made only with blueberries! Recipe and photo contributed by Caryn Hartglass, founder of Responsible Eating and Living. more→

Tofu Scramble with Jalapeño and Cilantro

Tofu scramble with cilantro

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.
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Quinoa Breakfast Bowl

Quinoa breakfast bowl recipe

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.

Serves: 1

Warm the cooked quinoa in a small saucepan with a little nondairy milk (or, if cooking from the start, add the nondairy milk once the quinoa is done).

When most of the nondairy milk has been absorbed, transfer to a bowl. Stir in sweetener and spice to taste.

Top with fruit of your choice, followed by nuts and seeds of your choice. Serve at once.

Note: You can use a touch of stevia liquid or powder instead; remember, very little goes a long way!

Variation: Use other leftover cooked grain in place of substitute (brown rice, couscous, barley, etc.). Or use rolled grain flakes like spelt, kamut, steel-cut oats, or even quinoa flakes.

Quinoa breakfast bowl

Sweet Vegan Ricotta

sweet vegan ricotta

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-Almond Butter Pancakes

Apple-Almond Butter Pancakes by Robin Robertson; photo by Lori Maffei

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.

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Berry-licious Vegan Stuffed French Toast

Vegan Berry stuffed french toast by helyn dunnWhat to make for a late morning brunch… too cold for a smoothie, not really up for oatmeal… haven’t had french toast for a while so I thought, why not make it a little different and a lot special…

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→

Skillet Potato and Tempeh Hash

Skillet Potato Tempeh hash

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→

Banana Fritters

banana fritters

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.

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Hot Cereals for Breakfast

Whole grain cooked cereal

Though cream of wheat or oatmeal are fine choices as hot cereals, there is a world of grains to explore for breakfast, from tiny whole grains to cracked, rolled, and ground grains. Explore the hot cereal section of most any natural foods store and see what appeals to you. If these grains are new to you, buy them in packaged form so you can follow specific instructions for cooking. more→

Vegan Chili-Cheese Grits

Vegan chili-cheese grits

Have you discovered grits (aka hominy grits)? To add variety to your grain repertoire, try grits (hulled, dried, and cracked corn kernels, long a Southern staple). Seek out stone-ground organic grits, which are much more flavorful than the ultra-refined variety sold in supermarkets. I like the Bob’s Red Mill brand; they’re flavorful and are made from non-GMO corn. This is great for breakfast or brunch, but it can also be a change-of pace dinner served with baked sweet potato and a crunchy coleslaw. Adapted from The Vegetarian 5-Ingredient Gourmet.

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Mushroom and Bell Pepper Scrambled Tofu

Tofu Scramble with Bell Peppers and Mushroom2

Soft tofu is a good choice for dishes in which it is crumbled, as in this veggie-filled, egg-free scramble. While this would certainly also make a good brunch or lunch dish, it also makes a wonderful light dinner with whole grain toast or sautéed potatoes, and some sliced oranges or other seasonal fresh fruit. Photos by Evan Atlas. more→

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