12 Vegan Breakfasts That Everyone Will Love

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credit: Jackie Newgent/ LIVESTRONG.COM Jackie Newgent/ LIVESTRONG.COM

Mom was right when she told you that breakfast is the most important meal of the day. Substantial research now supports that sage advice. Not only does breakfast kick-start your metabolism for the day, studies find that regularly eating it can play a potential role in helping you better manage weight, reduce risk of stroke and perform better both mentally and physically. Plus, there’s a lot of buzz about breakfast these days! “All day” breakfast is a trend sweeping the country, increasing the popularity of foods typically eaten when you haven’t hit your snooze alarm one too many times! But eggs and bacon obviously don’t fit into a vegan diet. So what is a plant-focused, bacon-boycotting eater to do? Try these 13 vegan breakfasts -- morning, noon or night.

1

Vegan Chocolate-Mint Hemp Smoothie

credit: Jackie Newgent/ LIVESTRONG.COM Jackie Newgent/ LIVESTRONG.COM

This is a must-make recipe if you’re a fan of the divine duo of chocolate and mint or you’re a lover of milkshakes -- or both! There’s no ice cream or other dairy ingredients in it; but you wouldn’t guess that from its lusciousness. The creaminess comes from coconut milk beverage, avocado and hemp seeds, and the dessert-like flavors are from cocoa powder, fresh mint leaves and pure vanilla and peppermint extracts. The hemp seeds help pump up this smoothie’s protein and omega-3s. And in case you were wondering: No, the hemp won’t get you high! But what this smoothie is high in is natural sweetness from dates. CALORIES: 487

Related: Full Recipe: Vegan Chocolate-Mint Hemp Smoothie

2

Vegan Cocoa Pancakes With Raspberry Smash

credit: Jackie Newgent/ LIVESTRONG.COM Jackie Newgent/ LIVESTRONG.COM

Pancakes couldn’t possibly be good for you, right? Wrong! These vegan pancakes are based on whole-wheat pastry flour, cocoa powder and chia seeds -- all of which boost fiber and antioxidant intake. The raspberry topping adds still more fiber and a health-protecting punch of vitamin C, not to mention that it provides significantly fewer calories than traditional pancake syrup, tablespoon per tablespoon. But there’s no skimping on flavor in this breakfast comfort food. Hint: You may need to make double or triple the raspberry topping because your mind will be blown! CALORIES: 309

Related: Full Recipe: Vegan Cocoa Pancakes With Raspberry Smash

3

Meatless Mexican Breakfast Wrap

credit: Jackie Newgent/ LIVESTRONG.COM Jackie Newgent/ LIVESTRONG.COM

Mexican food isn’t just reserved for lunch or dinner: It can also be an eye-opening way to start your day. And no worries, it doesn’t have to be spicy. Say “buenos dias” to this! You’ll fill whole-grain (or sprouted whole-grain) tortillas with a sauteed mixture of seasoned organic firm tofu, scallions, pico de gallo and black beans. The combination of fiber and protein is truly satiating. But there’s more! Avocado is the lusciously creamy, heart-friendly topping of choice. You’ll wrap all this up in any fashion you wish. And you’ll love how papaya creates sweet tropical flair when paired with it. Muy delicioso! CALORIES: 422

Related: Full Recipe: Meatless Mexican Breakfast Wrap

4

Peanut Butter “French Toast” With Simple Blackberry Syrup

credit: Jackie Newgent/ LIVESTRONG.COM Jackie Newgent/ LIVESTRONG.COM

Most kids (and adults!) in America don’t realize they’re going vegan when gobbling down a peanut butter and jelly sandwich. But when served on eggless bread (most sliced breads are egg-free, by the way), a PB&J sandwich is a speedy vegan lunch choice. What about for breakfast? “Rules” are meant to be broken, so go for it! Or make this version if you’re a breakfast “law” abider. It’s like French toast. Onto a pan-toasted peanut butter sandwich you’ll drizzle warmed fruit spread that becomes syrupy when heated. Just be sure to buy natural peanut butter and fruit spread without added sugars for the best health bet. CALORIES: 429

Related: Full Recipe: Peanut Butter “French Toast” With Simple Blackberry Syrup

5

Spicy Tempeh, Red Pepper and Sweet Potato Hash

credit: Jackie Newgent/ LIVESTRONG.COM Jackie Newgent/ LIVESTRONG.COM

A hash is basically “a mess.” Yep, that’s literally one of the definitions. Though often made with white potatoes and served as a greasy side dish, there are endless ways to serve a hash. Here’s an exciting and equally jumbled version that’s based on sweet potatoes, creating enticing eye appeal and boosting beta-carotene. The sweet potatoes are sauteed in a just-right amount of olive oil along with red pepper, jalapeno, scallions, garlic and rosemary. Tempeh is the plant-based protein of choice that makes it a main dish. A splash of apple cider vinegar creates taste balance. Absolutely make this messy dish part of your regular repertoire -- even if you’re a neat freak! CALORIES: 261

Related: Full Recipe: Spicy Tempeh, Red Pepper and Sweet Potato Hash

6

Open-Face “Egg Salad” on Pumpernickel Bagel

credit: Jackie Newgent/ LIVESTRONG.COM Jackie Newgent/ LIVESTRONG.COM

Yes, bagels are carb-centric. But no, they’re not fundamentally fattening. One healthful way to enjoy a big ol’ bakery-style bagel is to serve it open-face. In other words, you’ll get half of the carbs when you eat half a bagel. (That’ll be the only foodie math lesson for the day, we promise!) Next, pick a whole-grain option when possible. Then load up on a nutrient-rich topping to make it a fully satisfying entree. (Buh-bye, cream cheese.) The tantalizing topping here is inspired by egg salad, but organic firm tofu is the protein-rich pick. To make it creamy and salad-like, it’s combined with vegan mayonnaise, Dijon mustard, scallion, tarragon, jicama (for a little crunch) and spices. (Tip: Eat some topping by fork first!) CALORIES: 235

Related: Full Recipe: Open-Face “Egg Salad” on Pumpernickel Bagel

7

Peaches and Creamy Coconut Quinoa Oatmeal Bowl

credit: Jackie Newgent/ LIVESTRONG.COM Jackie Newgent/ LIVESTRONG.COM

Marry the concept of a peaches-and-cream dessert with a breakfast bowl of oatmeal, and the result is sweet! This blissful, comforting oatmeal is made with both oats and quinoa for intriguing texture and greater nutrient variety. Coconut is included in four different ways -- as coconut sugar, oil, milk and chips -- for a true celebration of this unique plant food. (Hint: Coconut sugar may have less impact on blood sugar than white table sugar due to a lower glycemic index.) Peaches provide the rest of the natural sweetness. Make this in spring and summer when the fuzzy fruit is at its ripe, juicy peak. CALORIES: 378

Related: Full Recipe: Peaches and Creamy Coconut Quinoa Oatmeal Bowl

8

Charred Vegan Portobello “Steak” Breakfast Sandwich

credit: Jackie Newgent/ LIVESTRONG.COM Jackie Newgent/ LIVESTRONG.COM

A breakfast sandwich can be a superfast morning fix. To some, that means tossing an overly processed frozen pick into the microwave or heading to a fast food drive-through. And rarely are these options vegan. So here’s a fully plant-based breakfast sandwich to sink your teeth into naturally and deliciously. In between a toasted whole-grain English muffin you’ll enjoy creamy vegan cashew cheese, crisp red onion, lemony-dressed baby arugula and a pan-charred portobello mushroom cap. The mushroom tastes surprisingly bacony, thanks in part to smoked paprika. But it’s way better for you, of course! CALORIES: 349

Related: Full Recipe: Charred Vegan Portobello “Steak” Breakfast Sandwich

9

Middle Eastern Scramble Bowl With Pita Chips

credit: Jackie Newgent/ LIVESTRONG.COM Jackie Newgent/ LIVESTRONG.COM

OK, so tofu starts as a boring block of soybean curd. But when transformed into scrambled tofu, it becomes a bodacious and delish dish! You’ll simply saute organic firm tofu cubes in olive oil along with sea salt and turmeric. Turmeric provides the notable golden-yellow hue. Curcumin, the natural pigment in this earthy spice, has anti-inflammatory effects -- which ultimately may play a beneficial role in the prevention of inflammatory diseases. But this Middle Eastern-inspired meal is more than just scrambled tofu. You’ll be adding in chickpeas and veggies, topping with sesame seeds and harissa and pairing with whole-grain pita chips. It’s so not boring! CALORIES: 348

Related: Full Recipe: Middle Eastern Scramble Bowl With Pita Chips

10

Overnight Banana-Chia Breakfast Pudding Bowl With Cacao Nibs and Nuts

credit: Jackie Newgent/ LIVESTRONG.COM Jackie Newgent/ LIVESTRONG.COM

Pudding for breakfast? Sure! When it’s 100-percent plant-based it makes for an excellent morning fix, especially when topped with heart-friendly cacao nibs and nuts. The cacao nibs provide polyphenols, while the peanuts provide some protein. The pudding itself if made from a blended mixture of banana, coconut milk beverage, chia seeds (which provide still more protein), coconut nectar, pure vanilla extract and a pinch of sea salt. However, the favorite part of this recipe may be when it’s made. You’ll prepare it in the evening and chill it; all you’ll do in the morning is top and eat it. You can practically sleepwalk to do that! CALORIES: 417

Related: Full Recipe: Overnight Banana-Chia Breakfast Pudding Bowl With Cacao Nibs and Nuts

11

Green Toasts

credit: Jackie Newgent/ LIVESTRONG.COM Jackie Newgent/ LIVESTRONG.COM

This simple and tasty entree is a celebration of greenness whenever you want. The recipe starts as whole-grain or sprouted whole-grain toast topped with avocado. Then you glam it up to make it super satisfying. Top it with protein-packed, plant-based picks. And don’t just stop at one. Here you’ll find a double dose of protein-filled goodness from roasted pistachios and rosemary-accented edamame. The addition of basil provides fresh fragrance and extra deliciousness. Your tastebuds will be charmed. CALORIES: 407

Related: Full Recipe: Green Toasts

12

Savory Tuscan Oatmeal

credit: Jackie Newgent/ LIVESTRONG.COM Jackie Newgent/ LIVESTRONG.COM

Ribollita is a classic, stew-like soup based on white beans, vegetables and leftover bread. It’s like the best of Tuscany in a bowl. But soup for breakfast may sound a bit bizarre. So here you’ll find a hearty bowl of ribolitta-style oatmeal instead that’s 100-percent scrumptious. The oats act like the bread. Coupled with beans, you’ll get a significant amount of soluble fiber, which can be helpful for managing blood cholesterol and blood sugar levels. Best of all, you’ll still get the flavor essence of Tuscan cuisine. This savory recipe is a clever way to get veggies in the morning, not to mention whole grains and beans. You gotta love one-pot meals too! CALORIES: 333

Related: Full Recipe: Savory Tuscan Oatmeal

What Do YOU Think?

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Do you think breakfast is the most important meal of the day? Why or why not? Do you ever eat breakfast foods for lunch or dinner? What’s your favorite vegan breakfast entree? Please leave a comment below and let us know.

Related: 10 Low-Carb Breakfasts That Will Fill You Up

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Overview

Mom was right when she told you that breakfast is the most important meal of the day. Substantial research now supports that sage advice. Not only does breakfast kick-start your metabolism for the day, studies find that regularly eating it can play a potential role in helping you better manage weight, reduce risk of stroke and perform better both mentally and physically. Plus, there’s a lot of buzz about breakfast these days! “All day” breakfast is a trend sweeping the country, increasing the popularity of foods typically eaten when you haven’t hit your snooze alarm one too many times! But eggs and bacon obviously don’t fit into a vegan diet. So what is a plant-focused, bacon-boycotting eater to do? Try these 13 vegan breakfasts -- morning, noon or night.

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