5 Delicious Vegan Breakfast Recipes!

Consuming a healthy and fulfilling breakfast is essential for your well being and energy throughout the course of the day. Having variety within your plant-based breakfast meals isn’t always easy, especially if you’re new to the vegan diet. We have some delicious and nutritious vegan breakfast recipes ranging from on-the-go options for busy mornings to meals made for relaxed slower mornings. Enjoy!

1. Warm and Nutty Cinnamon Quinoa

Quinoa is a great wheat-free alternative to starchy grains. It also has great nutritional benefits such as a high protein content, a good source of calcium, magnesium, and manganese. It also has useful levels of various B vitamins, vitamin E, and dietary fibre. Including quinoa in your breakfast meal will leave you feeling energized and ready for the day!


1 cup non-dairy milk 1 cup water 1 cup organic quinoa (rinse quinoa) 2 cups fresh blackberries, organic preferred 1/2 teaspoon ground cinnamon 1/3 cup chopped pecans, toasted* 4 teaspoons organic agave nectar


-Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

2. Vegan Breakfast Burritos

If you're looking to add some zest to your breakfast meals, these tasty tacos are perfect! The key ingredient here is scrambled tofu which is incredibly high in protein, perfect for replacing eggs within your breakfast burrito.


1 tablespoon extra virgin olive or coconut oil

3/4 cup 1/2-inch diced potatoes

5 oz. (about 3/4 cup crumbled) extra firm organic tofu, drained, patted dry, and crumbled

1/4 teaspoon ground turmeric

1/4 teaspoon garlic powder

1/4 teaspoon sea salt

1 tablespoon nutritional yeast

2 tablespoons plain, unsweetened non-dairy milk

1 large tortilla, warmed

1/4 avocado, peeled and sliced

1/3 cup fresh baby spinach or arugula

Favorite salsa


-To pan roast the potatoes, pour half of the oil in a skillet over medium heat. Add the potatoes and season with salt and pepper. Cook for about 5 minutes. Add a few tablespoons of water and cover the pan to steam the potatoes the rest of the way, about 10 minutes. Add more water if it has evaporated and the potatoes are not yet tender. Transfer potatoes to a plate.

-To cook the tofu scramble, heat the other half of the oil in the same pan over medium heat. Add the crumbled tofu, turmeric, garlic, salt, and nutritional yeast. Cook, stirring frequently, for 3 minutes. To make the scramble creamy, add the milk and cook another minute. Season to taste with salt and pepper.

-To assemble the burrito, place the potatoes, tofu scramble, avocado, and greens on top of the tortilla. Roll one side of the tortilla up and over the fillings as tightly as you can. Tuck the short ends over, and continue wrapping. You can grill the outside of the burrito for a light crunch or eat it right away.

3. No Bake Superfood Energy Bars

These energy bars contain superfoods such as flax, pumpkin seeds, and cranberries which are great for energy! This recipe is great for an on-the-go breakfast as they are quick and easy to make while being a satisfying wholesome breakfast with a slight sweet touch.


1 cup rolled oats (certified gluten free if necessary)

1/2 cup flax meal

1/2 cup crunchy peanut butter

1 teaspoon vanilla extract

1/3 cup maple syrup

1/3 cup pumpkin seeds

1/3 cup mini chocolate chips (Enjoy Life brand)

1/3 cup dried cranberries


-In the bowl of a food processor, pulse together the oats, flax meal, peanut butter, vanilla, and maple syrup a few times just until combined. Add the pumpkin seeds, chocolate, and cranberries and pulse again a couple of times until just mixed in.

-Line an 8-inch baking dish with parchment paper. Press the energy bar mix into the bottom very firmly. I find it helps to use the back of a cup to really pack it in. I like to sprinkle just a tiny bit of salt on top.

-Refrigerate until chilled and firm, at least an hour. Cut into squares. Store in an airtight container in the refrigerator.

4. Vegan Overnight Oats

Overnights are extremely simple to make with absolutely no cooking involved! This recipe will ensure a healthy and quick breakfast with lots of room to add your own touches.



Non-dairy milk

Chia Seeds

A form of sweetener


-Pour oats into a mason jar or small bowl, add almond milk, chia seeds, and maple syrup (or other sweetener) and stir with a spoon to combine.

-Add oats and stir a few more times. Then press down with a spoon to ensure all oats have been moistened and are immersed in almond milk.

-Cover securely with a lid or plastic wrap and set in the refrigerator overnight (or for at least 6 hours).

-The next day, open and enjoy as is or garnish with desired toppings (see options above).

Overnight oats will keep in the refrigerator for up to 2 days, though best within the first 12-24 hours.

5. Berry Chia Pudding

Chia seeds have tremendous health benefits proven to reduce the risk of obesity, diabetes, and heart disease. They have also shown to support a healthy complexion and increased energy.


5 tablespoons chia seeds

1 1/2 cups unsweetened vanilla almond milk sweetener of choice

1 cup raspberries, strawberries, or a combination 1 cup blueberries

1/4 cup sliced toasted almonds


In a quart sized jar or storage bowl, stir together the chia seeds, almond milk, and sweetener. Let sit and gel for about 10 minutes. Stir again, cover and store in the refrigerator overnight. Meanwhile, make the berry sauce(s). Place the berries in a small sauce pan. I used two pans, one for the bright red berries, and one for the dark purple berries, to keep the colors separate, but that's not necessary. Add about 1/4 cup of water to the pan, bring to a low simmer, and cover. Stir every so often and break up the berries with a wooden spoon or spatula. Uncover and let the berries stew until they form a nice thick sauce. Add more water as needed if it dries out. Transfer to storage bowls and let cool, then store in the refrigerator. To serve, assemble the chia pudding and berry sauces in layers in jars, or in a bowl. Top with almonds and fresh berries.

No eggs and bacon? No problem! There are plenty of vegan breakfast options that can be extremely versatile ranging from sweet to zesty that satisfy all your cravings while being super easy to make. Leave us a comment with your favorite vegan breakfast meals!


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