6 Vegan Breakfast Recipes to Brighten Up Your Morning


I’ve always been a breakfast girl, and let’s face it, breakfast and brunch are kind of having an Instagramable moment. As a vegan, I can get serious FOMO when I scroll through foodie Instas laden with stacks of blueberry pancake goodness and full on platters of breakfast favorites. However, over the years I’ve learned how to make delightful substitutions, many of which involve my favorite vegans brands. Don’t worry, none of these vegan breakfast recipes involve items that you have to go the moon and back for (I’m still trying to hop on the flax “egg” wagon). Most of my recipes involve simple substitutions, and in the spirit of home cookin’ don’t feel that you have to follow exact measurements precisely. Feel free to pair with home brewed iced coffee!

Chocolate Cherry Smoothie

Vegan Breakfast Recipes: Chocolate Cherry Smoothie

Source: The Simple Veganista

Ingredients:

  • 1 – 1 ½ cup almond or soy milk (I used vanilla soy milk)
  • ⅓ cup oatmeal (uncooked)
  • ½  cup frozen cherries
  • ⅓ cup cocoa powder
  • Optional 1 scoop protein powder (I prefer Vega protein powders!)

Directions:

  • Throw into a blender, and blend until smooth, typically about two minutes.

 

Vegan French Toast

Vegan Breakfast Recipes: Vegan French Toast

Source: Love and Lemons

My dad made this one morning when I came home from college, and it has since become one of my first requests when I return to the Tarheel State. Trust me, this one is a winner.

Ingredients for the bread and cooking:

  • Your bread of choice (I use Schar’s Gluten Free Sandwich bread)
  • Vegan butter (I use Earth Balance)

Ingredients for the soak:

  • 1 cup almond or soy creamer
  • 1 tsp of vanilla extract
  • A pinch of salt
  • A pinch of cinnamon or nutmeg

Directions:

  • Mix the ingredients until smooth.
  • Dip bread into soak that you have whisked together.
  • Prepare the pan or griddle with vegan butter. Cook on both sides until golden brown.
  • Drizzle with favorite maple syrup.

 

Peaches and Cream Smoothie

Vegan Breakfast Recipes: Peaches and Cream Smoothie

Source: Will Cook for Smiles

Ingredients:

  • 1 – 1 ½ cup almond or soy milk
  • ⅓ cup oatmeal (uncooked)
  • ½ cup frozen peaches
  • ½ container of Silk peach yogurt
  • 1 tsp vanilla extract

Directions:

  • Throw into a blender and blend until smooth.

Blueberry Protein Pancakes

Vegan Breakfast Recipes: Blueberry Protein Pancakes

Source: Lexi’s Clean Kitchen

I got on a bit of a protein kick while doing a show that required me to be able to sustain through long rehearsals and several shows each day. These blueberry pancakes are delightful and a treat if you grew up on stacks every Sunday morning.

Ingredients:

  • 1 cup almond or soy milk
  • 4 tablespoons vegetable oil or vegan butter
  • 1 tsp orange extract
  • 2 ⅓ cups of pancake mix ( I prefer King Arthur’s Gluten-Free pancake mix)
  • 1- 1 ½ scoops of protein powder
  • ½ cup blueberries

Directions:

  • Mix together all ingredients. If the batter is too lumpy or dry, slowly add a little more non-dairy milk.
  • Prepare pan with vegan butter or spray, and pour a small amount of the batter into the pan. (I like to use an ice cream scoop to achieve those perfect pancake stacks you tend to see.)
  • Cook until golden brown on both sides. Drizzle with syrup.

 

Oatmeal Cookie Smoothie

Vegan Breakfast Recipes: Oatmeal Cookie Smoothie

Source: Jar of Lemons

Ingredients:

  • 1 – 1 ½ cup of almond or soy milk
  • ½ cup of oatmeal (uncooked)
  • 1 tsp almond extract
  • 1 tablespoon maple syrup
  • 1 scoop vanilla protein powder
  • Optional 1 frozen banana – (I like to add this because I enjoy the consistency created by using frozen fruit)

Directions:

  • Throw into a blender and blend until smooth.

 

Tofu Scramble

Vegan Breakfast Recipes: Tofu Scramble

Source: Fork & Beans

The perfect side to any of these vegan concoctions has to be a tofu scramble.

Ingredients:

  • ½ container of firm tofu
  • 1 tablespoon olive oil
  • 1-2 teaspoons Old Bay seasoning
  • 1/4 cup chopped peppers
  • 1 tablespoon chives
  • 1/4 cup of broccoli
  • 1/8 cup of onions
  • Garlic (exact measurement is based on preference)
  • 1/4 cup of spinach
  • 2 tablespoons vegan cheese (Daiya and Tofutti are my favorites!)

Directions:

  1. Add tofu to pan with olive oil and begin to break it up into smaller crumbles.
  2. Add in peppers, chives, broccoli, onions, garlic, spinach, and vegan cheese.
  3. Cook until the tofu is a little crispy around the edges, otherwise it is too watery and bland. Top with a pinch of salt.

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Sarah Clifford

Sarah Clifford is a writer and theatre actress from Charlotte, NC. She is currently a 3rd year Theatre major at Seton Hall University. She enjoys travelling (she's spent the past two Summers teaching in Italy!), dancing, cooking delicious vegan food, and snuggling her Terrier, Marty.

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