Start your day off right with these yummy ideas for vegan breakfast AND brunch. Pancakes, French toast, muffins, hash, even our take on an eggless McMuffin!
I LOVE mornings. Good lordy be, I can't believe I have finally reached the point in my life where mornings are my favorite time of day!
But while I love to start my day with my fantastically delicious "Sassy's Superfood Smoothie" (recipe below), sometimes I just want some solid food (after I munch out on an apple or other water-rich fruit, of course). And that's when I turn to my favorite breakfast or brunch to put a smile on my face.
But if you're anything like me, you're not going to be quite satisfied with a bowl of granola. Granola sort of sucks, in my humble opinion. And why munch away on something so boring when there are soooo many other things you can make for breakfast out there?
...then you've come to the right place.
What follows are a very select collection of some of my favorite breakfast recipes that have been perfected over the years.
I hope you find a few keepers.
p.s. If there's a breakfast recipe you'd like to see, please drop me a request through my contact page and I'll work on posting it for you. Thanks!
Check out our fun vegan breakfast and brunch cooking lessons!
They'll open in a new window, so come on back here when you're ready for more. :)
More Breakfast and Brunch Ideas: For even more ideas -- which include more detailed information about ingredient selection, cooking-on-the-fly tips and more -- hop over for some Vegan Recipe Lessons.
"Just wanted to let you know that I recently made the Buckwheat Pancakes and the Blueberry Muffins with Crumb Topping, and everything was delicious!
"A couple of days ago, my wife made the Blueberry Muffins for a potluck at work, and the non-vegans loved them and polished them off."
-- Gary Loewenthal, Falls Church, Virginia, VeganBakeSale.org
"I get your newsletter all the time and I want you to know that I look forward to it every time. You have answered all my questions about becoming vegan and now my husband and I are about two-thirds of the way there."
-- Patty Elliott, Silver Springs, Nevada
"Just wanted to say how much I love your newsletter and being a VEGAN! I feel great, I look better, and people are starting to NOTICE! Whooooo-hooo! Thanks, and keep the newsletter coming!"
-- Dawn C., Indianapolis, Indiana
"I just wanted to compliment you on the great newsletter! I came across your website just a few weeks ago. I just love reading what you have to say."
-- Kelly Clover, Tyler, Texas
Like eating a mini personal banana bread -- but better! Be sure to try the variations too.
1. Preheat oven to 375 degrees (F) and lightly grease muffin pan.
2. In a blender, combine applesauce, non-dairy spread and sweetener until fluffy. Then beat in soy flour mixture, followed by bananas. Transfer to a mixing bowl.
3. Combine flour, baking powder, and baking soda in a small bowl.
4. Stir flour mixture and soy milk mixture alternately into banana mixture, until just moistened. Then stir in vanilla.
5. Pour batter into muffin cups, filling about 3/4 of the way full. Bake until golden, about 23-25 minutes. Allow to cool on a wire rack before removing from muffin pan. Enjoy!
Yield: 6 large or 12 small muffins.
These are tender and fluffy.
1. In a large bowl, sift the flour and baking powder together. In a small bowl, mash the banana with a fork and add 1/4 cup of the milk, mixing together until there are no lumps. Add the banana, sweetener, walnuts, blueberries, and remaining milk to the dry mix and stir together until "just mixed".
2. Heat a nonstick pan or a lightly-oiled frying pan. Using a measuring cup of your choice, scoop batter onto pan to make cakes. Let sit on medium heat until the bottom turns golden brown. Flip and cook other side. Repeat process until all the batter is gone. Makes 2 or more servings.
Makes 6 giant muffins that are, quite simply, da bomb!
For the Crumb Topping:
For the Flax Eggs:
1. To make the flax eggs: Grind flax seeds in a blender or food processor. Slowly add water and blend until it produces a gooey mixture. This makes 6 flax "eggs". Refrigerate unused flax eggs in refrigerator for up to 6 days. (Be sure to clean out blender immediately!)
2. Preheat oven to 400 degrees. Grease 6 large muffin cups.
3. Combine flour, sugar, salt and baking powder. Pour the applesauce (or vegetable oil) into a 1 cup measuring cup, then add the flax egg (1 egg = 3 Tbsp. flax goo) and enough milk to fill the measuring cup. Add to dry ingredients and mix well. If batter is too dry, add more milk or some OJ to moisten. Fold in blueberries, then place the batter into the greased muffin tin.
4. To make crumb topping: Mix the sugar, flour, non-dairy butter and cinnamon until any large lumps are worked out. Sprinkle topping over muffin batter before baking.
5. Bake 15-20 minutes, until the topping and the tops of the muffins are golden. Allow to cool briefly on a wire rack before removing from muffin pan.
Outstanding flavor that everyone in your family will love.
1. Lightly oil an 8 x 11.5 baking dish. Cut very lightly toasted bread into large cubes and scatter evenly across bottom of baking dish.
2. Next, if using a tube of sausage, wet fingers and break sausage into bite-sized pieces, scattering 1/2 the sausage evenly across bread cubes. (If using sausage links or patties, cut into bite-sized pieces and scatter 1/2 the sausage evenly across bread cubes.)
3. To a blender, add milk, tofu, tahini, nutritional yeast, onion granules, mustard, salt, syrup, lemon juice, garlic powder, thyme, black pepper and marjoram. Blend until completely smooth. Pour mixture over bread/sausage mixture.
4. Scatter remaining sausage over the top of the casserole.
5. Cover dish with plastic wrap. Place in freezer for 2 hours, or in refrigerator until liquid is "set". (Refrigerating overnight works beautifully too.)
6. Preheat oven to 325 degrees. Bake casserole, uncovered, until lightly browned, but not burned. (About 50 minutes.)
This breakfast will warm you to your kissers on a cool morning!
1. Boil water. Whisk freshly ground whole grains into the water and turn down to a simmer. Cook to desired consistency, whisking often.
2. Top with favorite toppings, such as non-hydrogenated and non-dairy butter spread (like Earth Balance) or extra-virgin coconut oil, non-dairy milk, cinnamon, nutmeg, and pure organic maple syrup. Serve with 2 slices of toast slathered with your favorite nut butter.
Serves 1 -- recipe can be doubled, but use a little less water.
For years I used whole wheat flour to make pancakes. Now I use buckwheat flour (which is gluten-free and not actually wheat), and love the flavor so much more.
I use buckwheat groats and grind them in a strong blender for the ultimate in fresh (you can taste the difference!), but you can also use pre-ground buckwheat flour.
A word about using buckwheat flour: The texture of the batter will seem a little strange when raw, but don't worry, they produce very tasty pancakes. Also, you may have to play around with the amount of liquid to reach the desired thickness of pancake you prefer.
Also, any natural sweetener will do, but I really like Organic Coconut Palm Sugar these days.
1. Combine milk and vinegar in a medium bowl. Set aside.
2. In a large bowl, whisk together buckwheat flour, oats, baking powder, allspice, cinnamon, walnuts and sweetener. Add milk/vinegar mixture and whisk just until mixed. (Do not over mix or your mixture will get super goopy and stretchy.) Stir in chocolate chip and blueberries, if desired.
3. Heat a nonstick pan or a lightly-oiled frying pan over low-medium. When the pan is VERY hot, using a measuring cup of your choice, scoop batter onto pan to make 'cakes. Let sit until the bottom turns golden brown. Flip and cook other side. Repeat process until all the batter is gone. These pancakes should be cooked at a lower temperature for a smidge longer than you likely cook most pancakes (say, 4 minutes on the first side, and 3 on the second side).
Serves 2-3 -- recipe can be doubled, but use a little less water.
p.s. PLUS, after you flip your 'cakes, the holes stick around to fill with your fave vegan butter. :)
A quick and easy vegan breakfast!
1. Process all ingredients in a blender until smooth.
2. Lightly oil a large frying pan with a touch of coconut oil, organic canola or non-hydrogenated non-dairy butter (my preference, such as organic Earth Balance).
3. Dip the bread slices into the mixture, covering both sides. Cook over medium-low heat, flipping once, until golden and crispy on both sides.
This makes for a scrumptious breakfast or brunch.
1. Heat the oil in a large skillet. Add frozen hash browns and scallions and sauté over a medium flame, covered, until the potatoes begin to brown on the bottom. Flip and brown again.
2. Meanwhile, combine all remaining ingredients in a medium bowl. Add the sour cream mixture to the browned hash browns and cook just long enough to heat, about 3 minutes. Salt and pepper to taste.
Combine all ingredients in a blender and process until smooth.
This recipe has gone through many changes over time, but this one's a keeper. It makes a healthy breakfast, but sometimes I reserve it for after my weight workout because of the healthy fats and easy-to-digest carbs. It's fantastically delicious and incredibly nutrient-dense, and Jeff and I never, ever get tired of drinking these puppies down. :)
You will actually crave it because it is SO tasty and you can feel the effect these super nutrients have on your body, mind, and soul.
We always say "What did we do before our smoothies?" I promise you will love the experience.
By the way, I'm so happy to have found stainless steel straws in my local co-op. Now that I've been using them a while, I'm embarrassed that I used plastic straws for such a long time -- they're so wasteful! And I'd rather drink my smoothie out of stainless anyway. Click here to purchase on Amazon -- I also *highly* recommend this stainless steel straw cleaner made by the same awesome company.
Add all ingredients to a strong blender. Use less liquid for a thicker smoothie, and more to make a thinner smoothie. Blend on high for 1 minute. Pour into 2 large glasses. Add a straw. Drink it slowly.
(Optional: Shout "The Smooth is on the move!" as you bring it to the person sharing it with you. teeeeee-heeeeee)
Yield: 2 smoothies.
Coconut water note: I like the brand "Coco libre" because it tastes great and is ORGANIC! It comes in a carton.
(Alternatively, you can use the water straight out of the coconut. But really, I have found it is sort of a pain in the butt to use FRESH coconut water. I'll leave that choice up to you.)
What are "superfoods"? These are foods (like the maca powder and amla powder above) which have been used throughout history by various cultures as a regular part of their diet. Most of us (especially here in the U.S.) are just beginning to understand the importance of these foods to supercharge our diet and provide optimum nutrition.
Because these foods are SO packed with nutrients, they can be a little spendy. But since this Superfood Smoothie is a meal replacement and provides such over-the-top nutrition, I feel it justifies the cost.
A good ol' standby breakfast. Flavored to perfection and chock full of yummy veggies, which help to make the tofu more digestible.
1. Drain and mash tofu. Mix with nutritional yeast, Tamari, garlic and onion granules, black salt (if using), turmeric, and salt (if using). Set aside.
2. In a large skillet, heat olive oil over medium heat. Add sunflower seeds and cook for a few minutes, stirring occasionally. Add onion, garlic, green onions, and bell pepper. Cover and steam veggies until slightly tender (approx. 5 minutes), stirring occasionally.
3. Remove cover, push veggies to one side and add tofu mixture to 1/2 of pan. Cover tofu mixture with veggies, and add remaining tofu mixture to the other half of the pan. Smooth veggies over the top. Flatten with a spatula, and let cook over medium heat until browned on underside (5-10 minutes, or more). Flip with a spatula, and continue to cook until browned on the underside. Repeat this step until cooked to your preference.
4. Plate, cover with asparagus spears. Serve.
Mix scrambled tofu with cooked and chopped potatoes, place between two slices of your favorite whole grain bread and toast in a panini maker for 5 minutes. Can also be popped under the broiler.
Like paninis? Try this Swiss Chard and Potato Panini. It's fantastico! :)
If you like scrambled tofu, then why not mix things up and make a pizza instead? This recipe includes the toppings I had on hand, but you can add your favorite scrambled tofu toppings, such as mentioned in the recipe above. Yummy and fun!
1. Heat oven to 425 degrees, or according to pizza crust instructions.
2. Drain and mash tofu. Mix with nutritional yeast, Tamari, garlic and onion granules, turmeric, and salt. Set aside.
3. Top pizza crusts with cheese, then tofu, followed by desired toppings.
4. Cook 15 minutes, or until desired crust crispiness is attained.
Yield: 2 pizzas
Process all ingredients in a blender, adding water slowly and as needed.
I like potatoes but Jeff LOVES sweet potatoes and yams so I whipped this up for breakfast one day when I had leftover baked yams from the night before. So you can use pre-baked (and cooled in the fridge overnight) yams, sweet potatoes, or potatoes. It's all good!
1. Lightly oil a large skillet with a dab of water to keep the heat of the oil down. Add green peppers, onions, and jalapeno, and cook stirring often until al dente (tender with a bite).
2. Add garlic, red pepper flakes, and pre-cooked potato of choice and using a spatula stir and flip mixture often until potatoes begin to brown (15-20 minutes)
3. Season with salt and pepper, to taste. Serve with ketchup, if desired.
Makes 2-3 servings
Note: To cook yams, sweet potatoes, or potatoes, clean and poke all over with a fork (which allows air to escape so they don't explode - how do I know? Never mind. La-la-la-la-laaaaa!).
Place on the middle oven rack at 400 degrees F. I like to line the bottom rack with aluminum foil to catch drips. Bake for 45-60 minutes or until they give when squeezed gently (and carefully - they will be HOT). Cool completely at room temperature before putting in refrigerator overnight.
When you have some leftover mashed potatoes, these patties are a fun treat. The hardest part is waiting for them to crisp up so you can devour them.
1. In a small saucepan, add tempeh to vegetable stock. Cook for 10 minutes. Remove tempeh and cool slightly.
2. Heat butter in a large skillet. Add onion and cook for 2-3 minutes.
3. In the meantime, add mashed potatoes to a large bowl. Crumble tempeh into potatoes. Flavor as desired (I added a few shakes of Tamari, garlic powder, salt and pepper). Combine well. Form into patties and add to hot pan.
4. Brown patties on each side over medium high heat, turning carefully.
Makes: Approximately 6 large patties
These are fun, savory little patties that will add a little zip to your morning.
1. In a small saucepan, add tempeh to vegetable stock. Cook for 10 minutes. Remove tempeh, cool and grate on coarse side of grater. Mix grated tempeh with oats, Tamari, water, oil and spices. Mixture should be moist enough to press into 12 patties. Chill on a covered platter.
2. Heat oil in a large skillet. Brown patties on each side over medium high heat, turning carefully. You may want to do this in small batches, using just a little oil each time. Patties will soak up the oil quickly, but will brown in the dry pan.
Makes: 12 small patties, or 6 large patties
These are DELICIOUS and are more filling than you might think!
1. Wrap the tortillas together in aluminum foil and place in a 400 degree oven until softened, about 5 minutes.
2. Slice the avocados in half the long way to reveal the large pits. Remove the pits, scoop out the flesh, and place it in a large bowl along with the onion, lime juice, chipotle, salt, and cumin. Mix well with a fork until the avocado is mashed and the mixture is well blended. Add the tofu and stir until well combined.
3. Open tortilla pouch and remove a warmed tortilla. Top with one lettuce leaf, 1/4 of the guacamole mixture (about 1/2 cup), and 1/4 of the tomatoes (about 2 tablespoons). Crumble one strip of vegetarian bacon over each.
4. Begin rolling the tortilla close from one side. Stop midway and fold the ends in to cover the filling. Continue rolling to encase filling completely making a neat packet. Repeat with the remaining tortillas.
5. Wrap each one tightly in plastic wrap and refrigerate until ready to serve.
You really must try these fritters. While I have made them for lunch and dinner, they make the perfect breakfast, providing a nice option when looking for something different. Feel free to double or triple the recipe.
The Macadamia Nut Cheese recipe hails from the amazing raw cookbook Living Cuisine.
1. Place grated zucchini in a colander in the sink, sprinkle lightly with salt, and let sit for 15 minutes. Squeeze zucchini with hands to remove excess moisture. Place into a medium bowl.
2. To the bowl, add the Macadamia Nut Cheese, garlic, green onions, and jalapeno. Stir to thoroughly combine.
3. Sprinkle a large plate with nutritional yeast. Scoop large Tablespoons of fritter batter and form into patties. Place on plate, and sprinkle tops of fritters with more nutritional yeast.
4. Place a large frying pan over medium heat. When pan is hot, wipe with a small amount of olive oil. Place the delicate fritters in hot pan. Cook slowly over medium heat until browned on one side. When fritters are browned, carefully flip with a spatula. You may need to scrape the pan slightly to get the fabulous crust. Don't worry if they fall apart a bit. You will continue to brown and flip the fritters until they are cooked to your liking.
This process usually takes about 10-15 minutes total. Don't rush the process - it is worth the extra time it takes to allow the crust to form. Plate and enjoy!
1. Place 1 cup organic macadamia nuts in a small bowl with enough warm water to cover. Let soak for 30 minutes. Drain.
2. Place soaked and drained macadamias into a food processor with remaining dry macadamias, pine nuts, nutritional yeast, sea salt, lemon juice, garlic, olive oil, and just enough water to make cheese process smoothly and easily (about 1/4 cup, or to desired consistency).
3. Refrigerate unused cheese.
Note: An asterisk (*) indicates a "fun food" and should be used sparingly. Not recommended as part of a healthy everyday vegan diet.