easy vegan breakfast

A savory pancake begging to be eaten with pickles and chutneys or yogurts and cream. East meets West with this beautifully, wonderfully healthy dish.

18 Vegetarian Breakfast Ideas - the proper way to start the day

chickpea flour ((or besan/garbanzo flour))

water

turmeric

salt

½ tsp pepper

spring onions

olive oil

½ tsp chili flakes ((I highly recommend this))

bell pepper, red

peas

Add the flour, water, turmeric, salt, pepper and chili flakes (if using) to a mixing bowl and give it a quick blend using a food processor or blender. Leave it to settle for a few minutes while you heat up the oil or ghee in a non-stick pan. The batter needs to look very runny!

Dice the veggies finely and add them to the mixture.

Use a tissue or similar (a spray oil would work wonders here) to ensure the bottom of the pan is coated well in oil.

Add about a ladle of the mixture and veggies when the pan is hot - a medium heat should be just right.

Cook for about 3 minutes - the mixture will quickly start to firm. If you’re using two pans, you can make two pancakes at the same time.

Make sure you use a large pan (or pans) here, you’re aiming for thin pancakes. They’re MUCH easier to handle!

Use a large spatula to help you flip the pancakes, adding more oil underneath if necessary. After another 2-3 minutes your pancake will be ready!

Keep it somewhere warm while you repeat with the second pancake, adding more oil when necessary.

Done! Add your desired toppings and enjoy. Remember - it’s important to eat these pancakes warm - don’t let them get cold!

Any chutneys (red onion is a favourite of ours) yogurt dip, hummus, avocado, guacamole, Branston Pickle (if you can find it where you are it goes incredibly well!).

Serving suggestions:

This decadent Vegan French Toast Casserole can be prepped the night before for the ultimate hands-off breakfast! It has all the flavors of traditional french toast and then some, thanks to the crunchy, sweet topping.

Vegan French Toast Casserole

day old large loaf (14-16 ounces) french

silken tofu

(1) 13.5-ounce can full fat coconut milk

cornstarch

sugar

vanilla extract

cinnamon

brown sugar

all purpose flour

vegan butter, cold

Prepare the bread: Cut the bread into 1 inch cubes. I do this by first slicing the loaf, then cutting into smaller cubes. Lightly grease a 9 by 13 inch casserole dish, and add the bread cubes to it.

Make the custard: In a blender, add the silken tofu (drained of water if needed), coconut milk, cornstarch, sugar, vanilla, cinnamon and salt. Blend until smooth.

Pour the custard over the bread cubes. Using your hands, press the bread down into the custard a few times, until the bread is soaked in it. Cover and place in the refrigerator for 8-12 hours. You can bake it immediately if you prefer.

In the morning, preheat the oven to 350 degrees F.

Make the topping: In a small bowl, combine the brown sugar, flour and cinnamon. Then cut the vegan butter in with a fork or your fingers. Sprinkle this over the top of the casserole.

Bake, uncovered, for 40-50 minutes, until golden brown on top and cooked throughout.

Sprinkle with a dusting of powdered sugar and serve with warm, pure maple syrup. Enjoy!

A delicious vegan quick-bread flavored with cinnamon, nutmeg, and pecans.

Easy Vegan Zucchini Bread

tbsp ground flax seeds

flour (all purpose)

¾ tsp baking powder

½ tsp baking soda

½ tsp kosher salt (I used Mortons)

nutmeg

coconut oil (refined coconut oil, not virgin)

tsp white rice vinegar

zucchini

pecans

Start by pre-heating the oven to 350 degrees. Then line a 8 1/2 x 4 in (standard 1 lb) loaf pan with parchment paper and grease the bottom and sides with refined coconut oil.

Then grate a large zucchini using a box grater. I like to put the whole grater in a bowl to catch all of the zucchini, and then I grate this on side with the large holes. Put the shredded zucchini in a colander so the extra water can drain while you prep the other ingredients.

Next, mix the ground flax seeds and water in a small bowl. Stir and set aside to thicken.

In a mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well and set aside.

In another large bowl, combine the sugar and the coconut oil. Whisk for 1 full minute. Then add the vinegar and thickened flax egg and whisk for 2 minutes ( I set a timer 🤓) It should be lighter in color and much thicker and fluffier than when you started.

Then, with clean hands, gently squeeze the zucchini in your fist to remove the excess water. You don&#039;t have to completely ring it dry,  just a good squeeze to dry it out a bit. Then measure out 1.5 cups and add it into the bowl with the wet ingredients. Mix well.

Then add 1/2 of the dry ingredients into the bowl with the wet ingredients and stir. When combined, add the remaining dry ingredients and mix until the flour is no longer visible, but be careful not to beat/over mix.

Stir in the pecans so they&#039;re evenly distributed in the batter and then transfer to the prepared loaf pan. Smooth out the top lightly, and bake for 1 hour. In my oven, it takes exactly 1 hour and five minutes. It&#039;s better to let it go a little longer than you think it needs or else the inside will be doughy.

Side note: Your kitchen should smell AMAZING at this point, so take a moment to enjoy how cozy it feels to have a kitchen that smells like baked goods and cinnamon. It&#039;s the little things 💛

After about an hour, insert a toothpick into the center. If it comes out clean you can remove the pan from the oven and set it on a rack to cool. After 5-10 minutes, gently remove the zucchini bread from the pan and allow it to finish cooling on the rack (This will allow the crumb structure to develop nicely)

I usually wait about 20 minutes before slicing (it will still be warm, don&#039;t worry) and then I enjoy this with a cup of tea or coffee. So good! Hope you love it  😊

Cozy Banana Berry Baked Oatmeal Muffins are a delicious cross between oatmeal and banana bread. They can be served warm as muffins with peanut butter, or topped with fresh fruit, a dollop of vegan yogurt, and a drizzle of maple syrup like regular oatmeal. Super tasty and very meal prep friendly. Hope you enjoy!

Banana Berry Baked Oatmeal Muffins

almond milk (unsweetened)

½ tsp white rice vinegar

banana

vanilla

maple syrup

raspberry fruit spread (or jam)

old fashioned oats (gluten free if desired)

tbsp baking powder

¼ tsp baking soda

½ tsp kosher salt

allspice

strawberries (about 4 large berries)

raspberries

granola

Start by combining the almond milk and vinegar in a bowl, stir, and set aside to curdle.

Then mash the banana and set aside. Finely dice the strawberries and set those aside too. Note: make the pieces small for best results.

Then add 1/3 of a cup of old fashioned oats to a large mixing bowl and add the remiaing 2 cups to a blender. Pulse for 10-15 seconds until a flour consitency is formed. Note: I do this in two batches since my beldner is pretty small.

Add the oat flour into the bowl with the oats and add the remaining dry ingredeints. Mix well and set aside.

Add the banana and remaining wet ingredients to the bowl with the almond milk and mix well. Make sure the jam is evenly mixed into the almond milk, it should turn to a pale shade of pink.

Add the wet ingredients into the dry ingredients and mix to combine. Then gently fold in the strawberries and freeze dried raspberries (if the raspberries are whole, crush them into the bowl with your fingers so there are no large peices.) Leave the batter to rest for 10 minutes.

Once the batter has rested, you should see small air bubbles on the surface, that&#039;s a good sign! It means the muffins ready to bake :) Lightly grease a 12 hole muffin tin (I use refined coconut oil or cooking spray) and distrubute the batter evenly. Note: it&#039;s better to spoon in the batter rather than to pour it to prevent the berries from sinking to the bottom of the bowl.

Top each muffin with a generous sprinkle of blueberry granola - this makes the muffins SO delicious - and bake for 25 minutes or until golden brown around the edges.

Preheat the oven to 350 degrees.

Soft, fluffy, pumpkin spice muffins that will knock your socks off! So delicious, you won&#039;t believe they&#039;re vegan!

Best Ever Vegan Pumpkin Muffins

pumpkin puree (canned)

coconut oil (or vegetable oil)

soy milk (unsweetened)

tsp apple cider vinegar

light brown sugar (lightly packed)

cane sugar

ginger (fresh)

flour

baking powder

tsp baking soda (important* 😊)

tsp nutmeg

tsp kosher salt

mini chocolate chips (dairy free)

Preheat the oven to 425 degrees and lightly grease a non stick muffin tin and set aside.

Combine the pumppkin puree, melted and cooled coconut oil, soy milk, vinegar, brown sugar, cane sugar, and grated ginger in a large mixing bowl. Using a whisk, mix vigorously until very light and fluffy, about 1 full minute.Note: If you&#039;re using cold soy milk straight out the fridge, it will cause the coconut oil to seize and the mixture will be lumpy. If possible, allow the milk to come to room tempertaure before mixing. But if not, then just keep mixing, a few lumps are ok.

Mix the wet ingredients

Combine all of the dry ingredients except the chocolate chips in a mixing bowl and whisk until evely ditrubuted.

Mix the dry ingredients

Add half of the dry mixture to the bowl with the wet ingredients and mix just until incoporated. Add the remianing half and mix again, then fold in the mini chocolate chips. Be careful not to beat or over mix the batter at this point.

Combine

Evely distrubte the batter into the greased muffin tin and bake at 425 degrees for 5 minutes.When the timer goes off, leave the muffins in the oven but reduce the heat to 350 and bake for 15 minutes. When the timer goes off, insert a toot pick into the center. If it comes out clean, you can remove from the oven and allow the muffins to cool on a wire rack.

Bake

Serve warm with a cup of coffee or tea and enjoy the homey comforts of Fall. I like these just as they are or with some softened vegan butter or a drizzle of almond butter top. Delicious!

Serve

Savory slow cooked pumpkin, mushrooms, and potatoes simmered in creamy vegan gravy and topped with flakey homemade biscuits. Basically Fall in a bowl and SO delicious!

Vegan Pumpkin and Potato Stew with Rosemary Biscuits

apple cider vinegar

rosemary

butter

red onion

cremini mushrooms

garlic

sage

tsp red pepper flakes

tsp miso paste (light, white,

dry white wine

tbsp flour

veggie broth (low sodium)

yellow potatoes (small/medium)

pumpkin

15 ounces can cooked lentils (rinsed and drained)

Start by combining the almond milk and apple cider vinegar. Stir and side aside.

Then add the flour, baking powder, and salt to a mixing bowl. Stir and set that aside too.

Then remove the vegan butter from the fridge and cut it into small cubes. It&#039;s important that the butter is very cold because cold butter = flakey biscuits :) Add the cubes of vegan butter to the bowl with the flour and mash together with a fork until the mixture resembles sand and no large pieces remain. Next add in the rosemary and curdled almond milk. Using a fork, combine the wet and dry ingredients until a shaggy dough begins to form. Then use clean hands to loosely bring the mixture together into a ball. Don&#039;t over mix. Cover and refridgate while you make the rest of the meal.

Make the Biscuits

Dice the onions and finely mince the garlic. Wash the musrooms and remove the bottom part of the stem.Then peel the pumpkin and the potatoes and chop into large bite sized cubes. Set everything aside.

Prep

Next heat an oven-safe pot to medium high heat. Add the oil and sautee the onions for 2-3 minutes. Break the mushrooms into large pieces and add them to the pot along with the garlic. Lower heat a little if needed. Cook for 2-3 minutes to brown and then add the dried sage, fresh rosemary, salt, and red pepper flakes. Stir and then add the miso and white wine.

Sautee

Increase the heat to allow the wine cook down for 2-3 minutes, and stir occasionally.

Reduce

Then add the pumpkin, lentils, potatoes, and veggie broth. In a small bowl, combine the flour with 3 tbsp of water and mix smooth. Stir that into the pot and bring to a boil. Once boiling, reduce the heat to low and cover. Simmer for 20 minutes, stirring occasionally.

Thicken

Preheat the oven to 375. Roll out the dough between two pieces of parchment paper until it is about 1/4&quot; thick. Then dip a cookie cutter or the rim of a drinking glass into flour and use it to cut 8 round shapes in the dough. Set aside.Finish the gravy by first removing the sprig of rosemary from the stew and discard. Add in the vegan butter and mix well. I often use my wooden spoon to mash some of the pumpkin and potatoes slightly, this helps to thinken the gravy as well. Just a little bit though because you want this stew to be chunky. Then taste the gravy to see if you need to add more salt and adjust as desired. Carefully place the bicuits on top of the stew and transfer to the oven. Bake on the center rack for 35-40 minutes or until golden brown around the edges of the biscuits. Spoon into bowls, top with a biscuit, and enjoy!

Finishing Touches

Vegan Breakfast Potatoes - the best way to start the day. Animal-friendly, high in protein and even higher in taste. Yes please!

Vegan Breakfast Potatoes

potato ((roughly 14 ounces 400 grams))

onion

oz firm tofu ((7 ounces = 200 grams))

tsp cumin, ground

tsp oregano, dried

tsp black pepper

cherry tomatoes ((½ cup = 4 cherry tomatoes))

Clean and cut the potatoes in cubes, roughly as thick as your small finger. Peel and cut the onions into “half rings”.

Cook

In a pan, put a bit of olive oil in and set to low-medium heat. Add the potatoes and cook for 5 mins, stirring gently.  When it starts to sweat add the onions.

Now crumble in the tofu. Stir and add the spices, salt and pepper. If you have, put a lid onto the pan and cook for 15 min. If it looks like it needs more oil you can add some – or add a little hot water instead to save on calories.

In a second pan add a drop of olive oil and wipe it around. Set to medium heat. Cut the tomatoes in half and fry for roughly 5 minutes until some dark spots appear. You can also fry with a few drops of hot water if you&#39;d prefer. Season with salt and pepper.

Warm up

If you don’t have a second pan, or don’t want to use one, then pop the potatoes on a plate and cover (or keep warm in oven).

Assemble

Assemble the potato mix and tomatoes on a plate. Done :-)

Simple Vegan Overnight Oats are the easiest make-ahead breakfast ever! You can prepare several jars at a time and have a nutritious breakfast ready for every day of the week. I'll show you how! No chia seeds or other hard to find ingredients.

Simple Vegan Overnight Oats

oats

non-dairy milk, I prefer vanilla soy milk

peanut butter

blueberries

apples

dates

chopped walnuts or almonds

hemp or ground flaxseeds

Combine the oats and non-dairy milk in a small container, preferably with a lid. Cover and refrigerate overnight.

In the morning, you can eat the oats cold, or heat them in the microwave for 1 minute. Top with optional toppings. My favorite combination is with blueberries, chopped walnuts, dates and a drizzle of maple syrup.

That's it! Enjoy!

Tender, moist Vegan Blueberry Scones with simple glaze are a wonderful addition to any breakfast or brunch! Better than Starbucks! 

Vegan Blueberry Scones

flaxseeds

vegan butter ((or solid coconut oil))

almond milk ((soy or coconut milk fine))

blueberries ((may use frozen as well))

OPTIONAL: lemon zest lemon

almond milk

Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, ground flaxseeds, salt and sugar.

Add the cold vegan butter, and use a pastry cutter or your hands to work the butter into the dry ingredients. It should resemble coarse crumbs.

Pour in the milk and vanilla, and stir until just combined. Fold in the blueberries.

On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough with your hands (lightly flour your hands if sticky). Flatten it into a circle, about 1 inch thick.

Using a pizza cutter or large knife, cut it like you would a pizza, into 8 pieces.

Place the scones onto the prepared baking sheet and bake for 22-26 minutes, until lightly golden brown on top.

Combine the powdered sugar, milk and vanilla in a small bowl and whisk until smooth. If the glaze is too thick, add more milk. If too thin, add more powdered sugar.

Let the scones cool for at least 15 minutes, then drizzle some of the glaze onto each scone. Let the glaze set before serving.

Make the optional glaze:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1673299739/iab7exjq5.mp4

Tender, moist Vegan Blueberry Scones with simple glaze are a wonderful addition to any breakfast or brunch! Better than Starbucks!

The BEST Vegan Banana Muffins ever! They are so quick &amp; easy to whip up using just 1 bowl, and are perfect for a weekend breakfast. Add chopped walnuts or chocolate chips.

Quick &amp; Easy Vegan Banana Muffins

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Top 16 easy vegan breakfast recipes from across the web

The most viewed easy vegan breakfast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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