If you’re following a plant-based diet, you’ll flip for these simple vegan breakfast recipes!
And even if you’re a meat eater, you might just wind up kicking bacon and eggs to the curb after you try these tasty dishes.
These days, there are so many fantastic substitutions and some genuinely great ingredients you can use to make the most hearty and delicious vegan breakfasts.
You’ll see lots of fresh fruits, clever substitutions, and even breakfast tacos!
From classic overnight oats and some scrumptious smoothies to vegan banana bread and tofu scramble, this list of 30 vegan recipes will give you plenty of ideas for months to come.
Overnight oats are always a hit at breakfast. They’re easy, delicious, and can be made a few days in advance.
I like to use coconut milk for added flavor, but any dairy-free alternative would work well for this.
On a chilly morning, there’s nothing better than a big bowl of baked oatmeal. It’s warm, filling, and just sweet enough to start your day off right.
You’ll use flax seeds as a binder here, but I’ve used mashed bananas as a great substitute!
You won’t believe how good this tastes. It’s like having dessert for breakfast!
It’s so creamy and pudding-like, and you’ll only need six ingredients.
Be sure to use unsweetened cocoa powder to avoid any added sugar, and feel free to top it with berries.
Banana pancakes have long been my Sunday morning indulgence, but I could never find a decent vegan version that was light and fluffy.
This recipe nails it! Of course, being banana, you know they’re not super light. But they’re just right and totally addictive!
I usually only have quinoa for lunch or dinner, but it makes so much sense as a breakfast grain when you think about it.
You can keep it fluffy and with more of a bite, or add in some extra dairy-free milk to make it more like porridge. Either way, it’ll be delicious.
I made this as an after-dinner snack the other day, and it’s honestly like drinking the most decadent ice cream.
If you’ve never tried frozen bananas, you’re in for a treat. They’re sweet, super creamy, and give this recipe a fantastic texture to go along with the nutty, rich flavors.
This recipe is another dessert-like breakfast treat.
You’ll make a chunky sweet potato pie filling with spices and some raisins for texture. Then you’ll add in some mashed bananas for sweetness and pecan for crunch.
It really is genius!
This is such an easy recipe to make vegan! Avocados are all-natural and super creamy, making them excellent as a spread.
Though I like my toast with bacon and eggs, you can make this a filling start to the day by topping it with everything from chickpeas and tomatoes to crunchy radishes.
I thought I was the only one adding avocado to my smoothies! When I don’t have frozen bananas, it’s a great way of getting that silky smooth texture.
This is extra healthy as it uses dates to sweeten it up, rather than sugar or honey.
Gluten-free and vegan? You know I had to try this!
I just love the color you get from using sweet potatoes in baking, and they almost act like mashed bananas in that they provide flavor and moisture to the mix.
I love granola, but it’s often full of preservatives and lots of added sugar when you get it in the stores.
This recipe is all-natural, super simple, and so good. I’ve used maple syrup and honey for this, and it came out great both times.
You can also add to the mix if you want. I’ve added dried mango before for a more tropical mix.
Not all oats are gluten-free, and those that are can be a little more expensive.
By swapping your oats out for quinoa, you’ll avoid added gluten and carbs, making your breakfast nutrient-packed and filling.
I’m one of those people that didn’t know how to cook tofu for the longest time. It was always mushy and unpleasant, and it put me off for a while.
With this recipe, you’ll want a mushy texture, but it’s vital to get firm or extra-firm tofu. Otherwise, it will be too soft.
I’ve been super impressed with all the new vegan foods in the stores, especially the yogurt.
It’s honestly just as creamy, and you won’t even know it’s dairy-free.
This would be perfect with some sliced bananas and a big spoonful of that granola you made.
If you’re a carrot cake lover, this one’s for you.
I love the texture you get from the waffle iron while still keeping the middle fluffy and tender.
Throw over some chopped nuts and raisins, and it’s almost like a slice of carrot cake.
You can’t go wrong with a good fruit salad. It’s bright, healthy, and easy to bring on the go!
Don’t forget to drizzle over some citrus juice to keep everything fresh, and why not add some almonds or chopped pecans for a little bit of crunch?
Any excuse for me to eat cookies for breakfast, and I’m there!
Between the rolled oats, banana, and peanut butter, these are so delicious and perfectly chewy.
The chocolate chips are optional… but are they? Really?
I love muffins for breakfast because I know they’ll be sweet, fluffy, and filling. Not to mention, I can eat them on the go!
And yes, this recipe does include buttermilk! Did you know you can use dairy-free milk?
Make it yourself by adding one tablespoon of vinegar or lemon juice into a cup and topping it up with your milk of choice.
Just be sure to let it sit for about 10 minutes before you use it.
This is my kind of breakfast! It has lots of filling foods, such as rice and tofu, along with fantastic flavors from sauteed veggies and potatoes.
Top tip: make up a bunch of the components and keep them in the fridge. That way, you can grab a portion when you need it for a super-fast and hearty breakfast.
Full disclosure: one of these is not enough! I mean, you’ll be full, but you’ll want another for sure.
The sponge is surprisingly light and airy, and I just love the lemon and coconut together.
And you can make them gluten-free with the suggested flour blend at the bottom of the recipe.
Smoothies are such a great way to start the day, especially when it’s warm and you don’t feel like anything heavy.
This recipe also has some almond butter in for a lovely mild and nutty after taste. But you can leave that out if you want it nut-free.
I just love that title! It’s got everything I want in sweet bread, plus it’s gluten-free and vegan!
This bread is super sweet (naturally) and crazy moist. It’s nutty, rich, and has some lovely texture from the added oats, making it extra satisfying.
Yes, I’m a bit of a scone-snob. Having learned how to make them in the UK, I think I’m allowed!
But I have to admit; these are stunning! They’re so light, and you won’t know they’re vegan.
Top tip: always soak your fruit before mixing it in. I like to soak mine in tea for about 10 minutes or until plump.
Just remember to remove the tea bags after about 5 minutes to prevent them from becoming bitter.
Remember when I said to make a batch of veggies and keep them in the fridge? Here’s an excellent use for them!
Breakfast burritos can be thrown together in minutes, and they’ll keep you going well into lunchtime.
Grits and greens is such a comforting dish, but you have to know how to make it right.
Be sure to thoroughly clean your greens of any leftover sand and soil, and always cook your grits slow, adding them in a little at a time.
They should be soft and creamy when you’re done.
This recipe calls for tempeh, which is a Japanese fermented soy-bean product. It is chewier and has more of a nutty flavor than tofu.
If you can’t find it, try making your own, or just use firm tofu. Remember, you’ll need to press the tofu to get out all that extra moisture!
Since the vegan scones were such a hit, I figured these would be, too!
To be honest, the recipe for biscuits is similar to scones. To make them vegan, just swap out the butter and milk for a dairy-free alternative.
These little cups are such a clever way to get the kids to eat their oats. They look like pudding-filled cupcakes, and even the pickiest of eaters won’t be able to resist.
If making them for kids, maybe hold back a little on the lemon juice. You won’t want it too tart for them.
Breakfast tacos are such a treat. There’s nothing better than sitting down on a lazy weekend morning to a spread of scrambled tofu, refried beans, spicy guacamole, and salsa.
If scrambled tofu isn’t your thing, try roasting some sweet potatoes instead!
Though this looks fantastic, I recommend stirring it before you dive in.
The fruit layer is quite thick, and it needs the creaminess of the peanut butter and chia to make it less intense.
Other than that, it’s just like indulging in dessert.
I highly recommend making a few ahead, so you have something to look forward to and feel free to switch up the flavors.
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