vegan breakfast options

This vegan breakfast pizza features plant-based eggs, cheese, hash browns, and sausage, all baked on a crispy, chewy crust. So good!

Vegan Breakfast Pizza

Pizza Dough (16

Vegan Butter (57 grams)

All-Purpose Flour (31 grams)

Plain Unsweetened Plant Milk (165 grams)

Salt (4 grams)

½ teaspoon Cracked Black Pepper (1 gram)

Vegan Shredded Cheddar Cheese

green onion chives

Preheat the oven to 450°F. Drizzle a small amount of olive oil on a pizza pan and spread it around to coat the surface or cover the pizza pan with a layer of parchment paper.

Place the pizza dough ball on a clean kitchen surface that has been dusted with flour or place it directly on the pizza pan and roll it out to fit the pan. Set aside.

In a small saucepan over medium heat, add the butter and melt completely.

Add the flour and whisk to combine. Cook for 1 - 2 minutes, whisking occasionally.

Slowly pour in a little of the milk at a time while whisking until it is fully combined.

Remove the gravy mixture from the heat and whisk in the salt and black pepper.

Spread the gravy mixture evenly over the pizza dough.

Sprinkle the frozen potatoes in an even layer over the pizza.

Sprinkle the vegan sausage on the pizza.

Pour the vegan egg batter evenly onto the pizza.

Sprinkle an even layer of vegan cheese across the pizza.

Place the pizza in the oven and let it bake for 15 minutes. When the pizza is done, sprinkle green onion or chives over the top, cut it, and enjoy! Store leftovers in a food-safe airtight container in the fridge for up to 1 week. You can also freeze the pizza for up to 2 months.

This vegan breakfast bowl is loaded with air-fried tofu, chili lime sweet potatoes, ranchero black beans, and raw vegetables, served with air-fried corn tortilla strips and topped with ranchero sauce.

Vegan Breakfast Bowl

tofu

yeast

turmeric

black pepper

black salt

Ranchero sauce recipe

potato

lime

Tablespoon chili powder

black beans

Tablespoons ranchero sauce

corn tortillas

kale

grape tomatoes (cut in half)

onion

avocado

jalapeno

limes

Press tofu and cut into sized cubes.

Place tofu cubes into a bowl.

Add nutritional yeast and seasonings; toss to coat.

Eggy Tofu

Follow the exact directions for preparing the tofu.

Pre-heat oven to 350 degrees

Place tofu pieces on a baking sheet with parchment paper or a silicone mat.

Baked  

Place seasoned tofu pieces into the basket, not touching each other.

Cook on 370 for 10 minutes.

Open the basket and turn the tofu pieces over.

Air fry for 10 more minutes

Air Frying

Heat a non-stick skillet to medium heat.

Add the tofu pieces.

As the tofu cooks, turn it over using a spatula and add a little vegetable broth if sticking.

Cook until brown on all sides and the marinade has diminished. 

Skillet

Make the ranchero sauce following the directions in the link provided.

Make ahead of time and reheat for a shortcut.

The sauce will last in the refrigerator for 7-10 days covered.

Ranchero Sauce, or Salsa or Hot sauce as a substitute

Cut the sweet potato into equal-sized cubes (skin on).

Place in a pan and cover with water and 1 teaspoon of salt.

Parboil for 5 minutes.

Drain and rinse with cold water.

Transfer potatoes to a refrigerator-safe container and add 1/4 cup lime juice and 1 tablespoon chili powder.

Cover and shake to cover all potatoes. Allow to marinate overnight or at least a few hours.

Air-fry potatoes in a single layer at 400 degrees for 10 minutes; check as larger-sized cubes may take a few minutes longer.

Or, roast potatoes on a baking sheet in a 400-degree oven for 30 minutes.

Chili Lime Sweet Potatoes or Roast without Marinade

Rinse and drain black beans (or substitute pinto beans)

Place beans in a  pan and add 3 Tablespoons of ranchero sauce or salsa.

Heat on medium-low and stir until heated through.

Ranchero Beans

Cut corn tortillas in strips using a pizza cutting,

Make sure they are equal in size.

Place tortillas strips on the air-fryer pan in a single layer or the base of the airfryer. Do not overlap pieces.

Brush with lime juice and sprinkle with salt or leave plain for extra flavor.

Cook at 370b degrees for 6 minutes until brown and crispy.

Air-fried Corn Tortilla Strips

Add tofu, sweet potatoes, ranchero beans, and kale in each bowl. Add avocado, red onion, tomatoes, and jalapeños to the kale. Place the tortilla strips by the beans in the corner for dipping.

Add ranchero sauce or salsa on top of the potatoes and tofu.

Serve with a lime wedge.

How to Assemble the Vegan Breakfast Bowl

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Vegan Breakfast Bowl

Top 2 vegan breakfast options recipes from across the web

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

Top Tags

Vegan Breakfast Pizza

Vegan Breakfast Bowl

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