Becoming a vegan isn’t just about choosing plant-based ingredients. It’s your chance to improve your diet, cut out processed and unhealthy foods, and learn how to include more natural and nutritional goodness in your everyday meals. These easy-to-make and delicious vegan breakfast recipes are perfect for beginners everywhere!
1. Coconut Pancakes
Vegan-friendly, healthy, and super tasty, these pancakes make an ideal breakfast for all. They’re perfect for those trying the vegan diet for the first time and those who just want something different for breakfast.
Cooking Time: 15-20 minutes.
Yield: 6-8 servings.
Ingredients:
- 500ml of Canned Coconut Milk
- 175g of Plain Flour
- 5 Tablespoons of Caster Sugar
- 4 Teaspoons of Baking Powder
- 50g of Raspberries
- 2 Sliced Bananas
- 2 Teaspoons of Vegetable Oil
Directions:
- Slowly sift baking powder and flour into a large bowl. Stir in the sugar and slowly pour the milk into the bowl. Then whisk well to combine and create a batter.
- Brush the oil into a frying pan and gently heat at a low temperature. Scoop out 1-2 tablespoons of batter and pour it into the pan. Fry gently for 1-2 minutes or until the pancake starts to bubble. Flip the pancake over and cook for another 1-2 minutes.
- Plate up the pancake and scoop out another 1-2 tablespoons of batter. Continue this process until all of the pancake batter has been used.
- Top the pancakes with sliced bananas and raspberries to finish.
2. Easy Breakfast Oats
One of the simplest breakfast options has to be oats. It’s quick, easy, and perfect for those starting their vegan journey. Best of all, it’s filling and very healthy too.
Cooking Time: 5 minutes of prep.
Yield: 1-2 servings.
Ingredients:
- 350ml of Almond Milk
- 75g of Rolled Oats
- 2 Cubed Plumes with the Stones Removed
- 1 Teaspoon of Organic Honey
- ½ Teaspoon of Vanilla Extract
- 2 Tablespoons of Chia Seeds (Optional)
- 2 Tablespoons of Chopped Almonds
Directions:
- To a large bowl, add almond milk, oats, vanilla extract, and chia seeds. Stir well to combine, then add the plums.
- Cover the bowl and place it in the refrigerator to chill for 7-8 hours.
- Top the oats with honey and almonds before serving.
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3. Vegan Muffins
Perfect for any morning, these breakfast muffins can be made ahead of time.
Cooking Time: 25-30 minutes.
Yield: 8-10 servings.
Ingredients:
- 275ml of Soy Milk
- 2 Teaspoons of Baking Powder
- 175g of Plain Flour
- 175g of Muesli
- 4 Tablespoons of Almond Butter
- 3 Tablespoons of Grapeseed Oil
- 75g of Brown Sugar
- 2 Peeled and Finely Diced Apples
- 75g of Pecans
Directions:
- Preheat the oven to 180 degrees Celsius and line a baking tray (or muffin tin) with paper cases.
- In a large bowl, mix brown sugar with muesli, baking powder, and flour.
- In a jug, combine the oil with milk, almond butter, and apples. Then slowly pour the mixture into the muesli and stir well to combine.
- Fold in the pecans and spoon the mixture into the muffin cases. Then bake them in the oven for 24-27 minutes.
4. Scrambled Tofu ‘Eggs’
Scrambled eggs are a classic dish that never disappoints. Just because you can’t use traditional eggs doesn’t mean you can’t still enjoy a vegan alternative.
Cooking Time: 5-10 minutes.
Yield: 2 servings.
Ingredients:
- 300g of Tofu
- 3 Tablespoons of Margarine (Dairy-Free)
- ½ Finely Diced Red Onion
- 4 Tablespoons of Dairy-Free Cream
- 1 Teaspoon of Ground Turmeric
- 3 Tablespoons of Grated Vegan Cheese
- 2 Finely Chopped Chives
- ½ Teaspoon of Pepper
Directions:
- Add the margarine to a large frying pan and melt at a medium heat for 2 minutes. Put the onion into the pan and cook for 3-4 minutes.
- Stir the turmeric into the frying pan and cook for 2 minutes.
- Squeeze excess liquid out of the tofu and dry with paper towels. Crumble the tofu with a fork in a small bowl, then pour it into the pan. Stir well to combine and let the tofu cook for 5 minutes.
- Pour in the cream and add the pepper and cheese. Stir well to combine the ingredients and let them cook for 1-2 minutes more.
- Sprinkle the chives on top to finish.
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5. Roasted Vegan Breakfast Pan
This is a dish that is perfect for those starting their vegan journey. It combines lots of delicious flavours and creates a fulfilling breakfast that’ll keep you going until lunchtime.
Cooking Time: 40-45 minutes.
Yield: 4 servings.
Ingredients:
- 8 Vegan Sausages
- 1lb of Cubed Potatoes
- 500g of Tinned Baked Beans
- 200g of Torn Baby Spinach Leaves
- 5 Halves Tomatoes
- 25g of Chopped Basil Leaves
- 350g of Sliced Button Mushrooms
- 2 Tablespoons of Sunflower Oil
- 2 Teaspoons of Olive Oil
- 3 Minced Garlic Cloves
- Salt and Pepper for Seasoning
Directions:
- Preheat the oven to 200 degrees Celsius and grease a deep roasting tin with 1 tablespoon of sunflower oil.
- Add the tomatoes and potatoes to the tin and drizzle the remaining sunflower oil over the top. Put the basil on top of the tomatoes and bake for 15-20 minutes in the oven.
- To a large bowl, add mushrooms and garlic, and drizzle olive oil over the top. Stir well to combine.
- Remove the roasting tin from the oven and put the vegan sausages and mushroom mix into the tin. Place the mushrooms into the oven and roast for 15 minutes.
- Remove the tray and add the spinach, salt, beans, and pepper to the tin and bake for 5 minutes more.
6. Easy Avocado on Toast
If you’re looking for an easy vegan breakfast, this has to be it. There isn’t much effort required but the results can be fantastic.
Cooking Time: 5 minutes.
Yield: 1 serving.
Ingredients:
- 1 Peeled and Pitted Avocado
- 1 Teaspoon of Chilli Flakes
- The Juice of 1 Lemon
- 2 Slices of Sourdough Bread
- Salt and Pepper for Seasoning
Directions:
- Put the avocado into a large bowl and add the chilli flakes and lemon juice. Mash the avocado thoroughly with a fork until smooth and creamy.
- Put the bread onto the grill and toast each side for 2-3 minutes.
- Spoon the avocado onto the bread and top with salt and pepper.
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7. The Vegan Fry-Up
Quick and easy to make, this fry-up is a great option for breakfast. It’s vegan-friendly and very little effort is required too.
Cooking Time: 10-15 minutes.
Yield: 2 servings.
Ingredients:
- 1 Thinly Sliced Red Onion
- 250g of Sliced Button Mushrooms
- 2 Sliced Bell Peppers
- 4 Chopped Spring Onions
- 4 Vegan Sausages
- 2 Chopped Jalapeno Peppers
- 1 Peeled and Cubed Avocado
- 1 Teaspoon of Paprika
- 1 Teaspoon of Chilli Powder
- 1 Teaspoon of Ground Garlic Powder
- 25g of Chopped Coriander Leaves
- Salt and Pepper for Seasoning
Directions:
- Add the vegan sausages, mushrooms, jalapeno peppers, bell peppers, spring onions, and red onion to a large frying pan. Sprinkle paprika, chilli powder, salt, garlic, coriander, and pepper on top.
- Add 2 tablespoons of cold water and cook for 7-8 minutes at a medium-to-high heat.
- Remove the pan from the heat and top with avocado to finish.
8. Easy Granola Pot
This is a great dish that is light, refreshing, but incredibly filling. Granola pots are delicious and very adaptable too.
Cooking Time: 10 minutes of prep.
Yield: 2-4 servings.
Ingredients:
- 500g of Natural Dairy-Free Coconut Yoghurt
- 250g of Granola Mix
- 1 Peeled, Stoned, and Chopped Mango
- 3 Tablespoons of Syrup or Organic Honey
- The Juice of 1 Lime
Directions:
- To a blender, add syrup, ¾ of the mango, and lime juice. Blitz for 10-20 seconds or until a puree is formed.
- In a small glass or jar, add a layer of granola to the bottom, then spoon over a layer of yoghurt, followed by a teaspoon of the mango puree. Then add more granola, yoghurt, and puree.
- Put the rest of the chopped mango on top.
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9. Green Apple Smoothie
Smoothies are ideal for breakfast because they’re healthy and easy to make. Smoothies are also great for those who don’t eat a lot for breakfast or want a vegan-friendly accompaniment.
Cooking Time: 5 minutes of prep.
Yield: 1-2 servings.
Ingredients:
- 3 Quartered Apples with the Cores Removed
- 1 Cored Peach
- 350g of Spinach
- 50ml of Water
- 10 Ice Cubes
- The Juice of 1 Lemon
Directions:
- Add the apples, pear, lemon juice, ice cubes, spinach, and water to a blender or smoothie maker. Blend the fruit for 1-2 minutes.
- If you want to thicken the smoothie, add more fruit or a few tablespoons of water to thin it out.
10. Easy Vegan Bowl
Perfect for vegans and those following the keto diet, this is a great breakfast bowl packed with goodness.
Cooking Time: 10-15 minutes.
Yield: 2 servings.
Ingredients:
- 250g of Plain Soy Yoghurt
- 50g of Almond Butter
- 75g of Frozen Mixed Berries
- 1 Teaspoon of Ground Cinnamon
- 2 Teaspoons of Sugar
Directions:
- Add the berries, sugar, and cinnamon to a mixing bowl. Top with the yoghurt and blitz with a stick blender to combine the ingredients.
- Divide the yoghurt mixture into 2 bowls and top with almond butter.
- Place in the refrigerator to chill for 10 minutes.
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11. Spinach and Mushrooms on Sourdough Toast
Whether you’re looking for a healthier breakfast option or a great vegan dish, this is ideal. The flavours are balanced and are incredibly easy to make also.
Cooking Time: 15-20 minutes.
Yield: 2 servings.
Ingredients:
- 300g of Sliced Button Mushrooms
- 250g of Spinach
- 4 Minced Garlic Cloves
- 4 Slices of Sourdough Bread
- 4 Tablespoons of Vegan-Friendly Butter
- 1 Tablespoon of Sunflower Oil
- Salt and Pepper for Seasoning
Directions:
- Add oil to a frying pan and heat at a low-to-medium temperature. Put the mushrooms into the pan and season lightly with pepper and salt. Gently fry the mushrooms for 8-9 minutes until they become soft and tender.
- Add the garlic to the pan and fry for 2-3 minutes, then add the spinach and cook until it begins to wilt – around 3-4 minutes. Stir constantly and add a pinch of pepper and salt.
- Put the sourdough onto a grill pan and toast gently at a medium heat for 2-3 minutes on each side.
- Butter the bread and remove the pan from the heat. Spoon the mushrooms and spinach onto the toast to finish.
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12. Vegan Breakfast Waffles
Waffles for breakfast are perfect. You can customize waffles however you like and still keep them interesting all week long.
Cooking Time: 10 minutes.
Yield: 2 servings.
Ingredients:
- 150g of Wholewheat Flour
- 125ml of Soy Milk
- ½ Teaspoon of Salt
- 3 Tablespoons of Brown Sugar
- 1 Teaspoon of Baking Powder
- 2 Tablespoons of Olive Oil
- 1 Teaspoon of Vanilla Extract
- 25g of Syrup
Directions:
- Switch on the waffle maker and let it heat up for 3-5 minutes.
- In a large bowl, combine sugar, flour, salt, and baking powder. Slowly stir in the oil, milk, and vanilla extract. Combine well until a batter is formed.
- Ladle a small amount of batter into the waffle maker and let it cook for 7-8 minutes or until cooked through.
- Remove the waffle from the machine and ladle on more batter to create another waffle. Continue to do this until you have used up the waffle batter.
- Top the waffles with a drizzle of syrup or whatever toppings you prefer.
13. Berry Breakfast Smoothie
Technically, you can use smoothies for any time of the day or night, and this one is incredibly delicious. It’s perfect for those starting their vegan journey and best of all, you can make this ahead of time and chill it in the refrigerator until it’s needed.
Cooking Time: 5 minutes of prep.
Yield: 2 servings.
Ingredients:
- 200ml of Soy Milk
- 200g of Strawberries (Fresh or Frozen)
- 200g of Raspberries
- 200g of Blueberries
- 12 Ice Cubes
- 50ml of Water
Directions:
- Put the blueberries, strawberries, raspberries, ice cubes, and milk into a blender and pulse for 30-60 seconds. Pour the water into the blender and mix for another 10-20 seconds.
- To thin the smoothie’s consistency, add a few tablespoons of water. To thicken the smoothie, add more fruit.
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14. The Big Vegan Breakfast
If you want to start your day with a hearty meal, this dish is perfect. You have a lot of beautiful flavours that are perfect for vegans everywhere.
Cooking Time: 40-45 minutes.
Yield: 2-4 servings.
Ingredients:
- 4 Peeled and Cubed Potatoes
- 250g of Tinned Baked Beans
- 2 Sliced Bell Peppers
- 1 Cubed Butternut Squash
- 350g of Sliced Shiitake Mushrooms
- 1 Teaspoon of Chilli Flakes
- 1 Teaspoon of Paprika
- 2 Teaspoons of Garlic Powder
- 1 Tablespoon of Olive Oil
- Salt and Pepper for Seasoning
Directions:
- In a large frying pan, add the potatoes and drizzle oil over the top. Sprinkle pepper, paprika, garlic powder, and salt over the potatoes and sauté them for 24-27 minutes. Ensure to stir and toss them around every so often to prevent the potatoes from sticking to the pan.
- Put the mushrooms, squash, and bell peppers into the pan and sauté them for 10-12 minutes. Add the beans to the pan and let them cook for 5 minutes.
- Top with chilli flakes to finish.
15. Easy Fruit Salad
Whether you’re looking for a vegan-friendly breakfast or a quick dish to make, fruit salad is perfect. It’s easy to throw together and there isn’t much effort needed.
Cooking Time: 5 minutes of prep.
Yield: 6-8 servings.
Ingredients:
- 250g of Tinned Pineapple Chunks
- 1 Chopped Mango
- 2 Sliced Bananas
- 2 Cored and Cubed Pears
- 75 of Raspberries
- 2 Sliced Kiwi Fruit
- 300g of Halved Seedless Grapes
- 2 Cored and Cubed Apples
- 250ml of Fresh Orange Juice
- 3 Tablespoons of Sugar
Directions:
- To a large mixing bowl, add the pineapple, mango, bananas, pears, raspberries, kiwi fruit, grapes, and apples. Sprinkle the sugar over the top and mix well.
- Pour the orange juice on top and chill in the refrigerator for 30-35 minutes before serving.
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16. Vegan-Friendly Apple Muffins
These vegan-friendly muffins are healthy but tasty and can be made ahead of time too. What’s not to love?
Cooking Time: 30-35 minutes.
Yield: 6-8 servings.
Ingredients:
- 200g of Apple Sauce
- 350ml of Almond Milk
- 350g of Plain Flour
- 1 Tablespoon of Apple Cider Vinegar
- 2 Teaspoons of Vanilla Extract
- 3 Teaspoons of Ground Cinnamon
- 2 Teaspoons of Baking Powder
- 3 Tablespoons of Syrup
- 3 Tablespoons of Olive Oil
Directions:
- Preheat the oven to 180 degrees Celsius and line a baking tray (or muffin tin) with paper cases.
- In a bowl, combine the almond milk with vinegar. Then whisk in the vanilla extract, oil, and syrup.
- In a second bowl, add the baking powder, flour, and cinnamon. Slowly add the almond milk mixture into the bowl and combine to create a soft batter.
- Slowly fold in the apple sauce and spoon the batter into the paper cases. Bake in the oven for 30 minutes.
17. Vegan Breakfast Fritters
Fritters might not sound overly healthy for breakfast, but these are. You’ll love the delicate flavours balanced well and how easy they are to make too.
Cooking Time: 10 minutes.
Yield: 4 servings.
Ingredients:
- 250g of Tinned Sweetcorn
- 2 Teaspoons of Paprika
- 5 Tablespoons of Flour
- 5 Finely Chopped Spring Onions
- 25g of Chopped Coriander
- The Juice of 1 Lime
- 2 Tablespoons of Vegetable Oil
- 2 Tablespoons of Water
- Salt and Pepper for Seasoning
Directions:
- To a food processor, add the lime juice, spring onions, flour, paprika, salt, pepper, 2 tablespoons of water, coriander, ½ of the oil, and ½ of the sweetcorn. Blend for 10-20 seconds or until a slightly thick (or chunky) mixture is formed.
- In a frying pan, heat the remaining oil at a low-to-medium temperature.
- Stir in the remaining sweetcorn to the batter mixture and scoop 2 tablespoons of the batter mixture into the pan. Let the fritter cook for 3 minutes, then flip and cook for another 3 minutes.
- Place the fritter onto paper towels to soak up any excess oil and scoop another 2 tablespoons of batter into the pan to make more fritters. You’ll need to repeat this process until you’ve used up the fritter batter mixture.
18. Mango and Strawberry Breakfast Bowls
Light and ideal for breakfast, these fruit bowls make a great dish for any day of the week. You can adapt them and add any fruit combo you like.
Cooking Time: 5 minutes of prep.
Yield: 2 servings.
Ingredients:
- 1 Roughly Chopped Mango
- 75g of Strawberries
- 2 Tablespoons of Flaxseed
- 50g of Brazil Nuts
Directions:
- Add the Brazil nuts to a blender and blitz for 20 seconds or until they form a crumbly texture. Add the mango and blend for 20-30 seconds.
- Put the flaxseed and strawberries into the blender and blitz for 30 seconds.
- Spoon the mixture into glasses and chill in the refrigerator overnight before serving.
19. Banana and Strawberry Smoothie
Smoothies are perfect for breakfast, especially if you don’t want a big meal. The banana and strawberry combo are a real delight.
Cooking Time: 5 minutes of prep.
Yield: 2 servings.
Ingredients:
- 200g of Frozen Strawberries
- 100g of Frozen Raspberries
- 125g of Frozen Blackberries
- 1 Roughly Chopped Banana
- 1 Peeled and Pitted Avocado
- 300ml of Soy Milk
Directions:
- To a blender, add the strawberries, raspberries, blackberries, banana, avocado, and soy milk. Blitz everything for 1-2 minutes or until smooth and lump-free.
- If the smoothie is too thick, add 50ml of water to thin it out. Or add another banana to thicken it if necessary.
20. Mushroom and Asparagus Vegan Quiche
This is a delightful vegan quiche that’s a great option for breakfast. It’s light, full of plant-based goodness, and tastes fantastic.
Cooking Time: 40-45 minutes.
Yield: 4-6 servings.
Ingredients:
- 250g of Sliced Mushrooms
- 300g of Chopped Asparagus
- 175g of Chopped Kale
- 200g of Quartered Vine Tomatoes
- 500g of Tofu
- 150g of Plain Flour
- 50g of Yeast
- 1 Teaspoon of Black Pepper
- 1 Teaspoon of Salt
- 3 Tablespoons of Soy Sauce
- 2 Teaspoons of Ground Oregano
- 1 Teaspoon of Ground Turmeric
- 3 Tablespoons of Vegetable Oil
Directions:
- Preheat the oven to 180 degrees Celsius and grease a large oven-safe frying pan with 2 tablespoons of oil.
- In a second pan, add the remaining oil and gently heat at a low-to-medium temperature. Put the asparagus into the pan and cook for 5-6 minutes, then add the tomatoes, mushrooms, and kale. Cook the vegetables for another 6-7 minutes more.
- Add yeast, soy sauce, oregano, tofu, flour, pepper, turmeric, and salt to a food processor and pulse until a smooth texture is formed.
- Add the tofu mixture to the vegetables and pour the mixture into the large frying pan. Place the pan in the oven to bake for 40-45 minutes.