9 Delicious Vegan Healthy Breakfast Ideas

9 Delicious Vegan Healthy Breakfast Ideas

You may have skipped breakfast because you were sick of eating the same thing over and over again. If not, you might have opted for a restaurant breakfast. While it may appear to be a good idea, eating outside is not always the greatest option.

It may tempt you to eat unhealthy foods or primarily junk foods. As a result, if at all possible, prepare your meals, especially if you are attempting to lose weight. Veganism can assist you in achieving this objective. If you must eat breakfast every day, and not just any breakfast, you should eat a nutritious vegan meal.

9 Delicious Vegan Healthy Breakfast Ideas

The Advantages Of A Healthy Vegan Breakfast

Aside from the delicious flavours, having a nutritious vegan breakfast benefits you in the following ways:

Getting Better Health

Breakfast deprivation can be harmful to your health. A plant-based breakfast will provide your body with the necessary minerals and vitamins to help your body's processes and functions get off to a good start. You should also consume antioxidants, fiber, and other components that help to protect your body from a variety of ailments.

Obesity Risks Can Be Reduced

  • You lower your risks of being obese by not eating certain foods, such as meat.
  • Taking Steps To Lower Your Chances Of Contracting Heart Disease
  • Going meatless also lowers your chances of developing heart disease. It lowers blood pressure and cholesterol levels as well.

Better Weight Control And Management

Another advantage of switching to a vegan diet is that you'll have more control over your weight. You are more likely to have a lower BMI than someone who continues to consume animal products.

9 Vegan Healthy Breakfast Recipes

Chickpea Pancake

1. Chickpea Pancake

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

Yield: 1 large or 2 small pancakes

Ingredients

  • Chopped onion: ¼ cup
  • Chopped red pepper: ¼ cup
  • Chickpea flour: ½ cup
  • Garlic powder: ¼ teaspoon
  • Grain sea salt: ¼ teaspoon
  • Black pepper: ⅛ teaspoon
  • Baking powder: ¼ teaspoon
  • Red pepper flakes: 1 pinch
  • Water: ½ cup
  • ● For serving: hummus, cashew cream salsa, avocado,  (optional)

Directions

  1. Set aside the vegetables after they have been prepared. Over medium heat, preheat a 10-inch skillet.
  2. Combine the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes in a small bowl.
  3. Whisk in the water until there are no clumps left. To get a lot of air bubbles in the batter, I whisk it for around 15 seconds.
  4. Stir in the chopped vegetables until everything is well combined.
  5. Spray the skillet liberally with olive oil or another nonstick cooking spray once it has been pre-heated (a drop of water should sizzle on the pan).
  6. Pour all of the batters into the pan (if preparing one giant pancake) and rapidly spread it out. Cook for 5-6 minutes on one side (depending on how hot your pan is) or until a pancake flipper/spatula can easily slide under the pancake and it is firm enough not to break when flipping. Cook for another 5 minutes, or until gently browned on the other side. Cook for an adequate amount of time, as this pancake takes significantly longer to cook than conventional pancakes.
  7. Serve on a big dish with the toppings of your choice. Wrap leftovers in plastic wrap and store them in the refrigerator. Reheat in a skillet until thoroughly warmed.

Blueberry Baked Oatmeal

2. Blueberry Baked Oatmeal

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes

Serves: 8

Ingredients

  • Ground flaxseed: 2 tablespoons
  • Warm water: 6 tablespoons
  • Coconut flakes: ⅔ cup
  • Whole rolled oats: 2 cups
  • Almond milk: ¾ cup
  • Maple syrup: ¼ cup
  • Melted coconut oil: 3 tablespoons
  • Slivered almonds: ½ cup
  • Hemp seeds: ½ cup
  • Brown sugar: ¼ cup
  • Baking powder: 1 teaspoon
  • Cinnamon: 1 teaspoon
  • Sea salt: ¾ teaspoon
  • Chopped banana: 1pcs
  • Sliced strawberries: 1 cup
  • Blueberries: ½ cup

Directions

  1. Preheat the oven to 350°F and lightly grease an 8×8-inch (or comparable) baking dish.
  2. Combine the flaxseed and warm water in a small bowl and put aside to thicken for about 5 minutes.
  3. 2 tablespoons of almonds, hemp seeds, and coconut flakes should be saved and placed aside. Combine the oats, remaining almonds, hemp seeds, and coconut flakes, as well as the baking powder, cinnamon, brown sugar, and salt in a large mixing basin.
  4. Whisk together the almond milk, maple syrup, and coconut oil in a medium mixing basin. Blend in the flaxseed mixture until it is completely smooth.
  5. To combine the wet and dry ingredients, pour the wet components into the dry ingredients bowl and whisk to blend. In a baking dish, layer the bananas and strawberries, then pour the oat mixture on top. Add the blueberries, hemp seeds, and coconut flakes, as well as the saved almonds, hemp seeds, and coconut flakes.
  6. Bake for 40-50 minutes, or until crisp on top and set in the middle. Check with a knife in the middle and make sure it's nice and thick. Before serving, remove the pan from the oven and lay it aside to cool for 15 minutes.

Banana Pancakes

3. Banana Pancakes

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

Yield: 4

Ingredients

  • White whole wheat flour: 1½ cups
  • Baking soda: 2 teaspoons
  • Ground cinnamon: 1 teaspoon
  • Mashed banana: ½ cup
  • Ground flax: 2 tablespoons
  • Warm water: 6 tablespoons
  • Vanilla extract: 1 teaspoon
  • Melted coconut oil: 3 tablespoons
  • Dairy-free yogurt: ½ cup
  • Unsweetened almond milk: 1 cup
  • Sea salt: 1 pinch to 1 teaspoon

Directions

  1. To make flax eggs, combine 2 tablespoons of ground flax seeds and 6 tablespoons of warm water in a mixing bowl. Allow for a 15-minute rest period.
  2. In a medium-size mixing bowl, combine the dry ingredients and put them aside.
  3. Mash the banana in a large mixing basin until it is liquid. Then, once the flax eggs (2 tablespoons ground flax + 6 tablespoons warm water) are slimy/gummy, combine them with the rest of the ingredients in the large mixing bowl. Except for the coconut oil, combine the rest of the wet ingredients and stir thoroughly.
  4. Add the dry ingredients to the wet ingredients slowly and whisk to blend.
  5. Finally, stir in the melted coconut oil until it is completely smooth. If your batter thickens as it sits, adds more almond milk as needed.
  6. Spray a big frying pan with coconut oil cooking spray and preheat to low/medium heat.
  7. Scoop 1/3 cup batter into your pan and cook for 3-5 minutes on each side, or until golden brown and fully done.

Scrambled Tofu Burrito

4. Scrambled Tofu Burrito

  • Prep Time: 8 minutes
  • Cook Time: 22 minutes

Servings: 4

Ingredients For The Tofu

  • Extra-firm tofu: 1 12-ounce
  • Oil: 1 teaspoon
  • Garlic: 3 cloves
  • Hummus: 1 tablespoon
  • Chilli powder: ½ teaspoon
  • Minced parsley: ¼ cup
  • Nutritional yeast: 1 teaspoon
  • Sea salt: ¼ teaspoon
  • Cayenne pepper: 1 pinch
  • Cumin: ½ teaspoon

Vegetables

  • Baby potatoes: 5 pieces
  • Chopped kale: 2 cups
  • Chopped kale: 2 cups
  • Red bell pepper: 1 medium
  • Oil: 1 teaspoon
  • Sea salt: 1 pinch
  • Ground cumin: ½ teaspoon
  • ½ teaspoon chilli powder (not ground chilli)

The Rest

  • 3-4 large flour or gluten-free tortillas
  • Red or green salsa or hot sauce
  • 1 medium ripe avocado
  • Cilantro

Directions

  1. Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius) and prepare a baking sheet with parchment paper (use more baking sheets if increasing batch size). Meanwhile, cover the tofu in a clean towel and place something heavy on top of it, such as a cast-iron skillet, to press out any excess liquid. Then, using a fork, crumble into fine bits. Remove from the equation.
  2. Toss the potatoes and red pepper with the oil (or water) and spices on the baking sheet to incorporate. Bake for 15-22 minutes, or until fork-tender and golden brown. Toss the kale with the other veggies and seasonings in the last 5 minutes of baking to wilt it.
  3. Meanwhile, preheat a large skillet over medium-high heat. When the pan is hot, add the oil (or water), garlic, and tofu and cook, stirring frequently, for 7-10 minutes, until the tofu is slightly browned.
  4. Meanwhile, combine the hummus, chilli powder, cumin, nutritional yeast, salt, and cayenne in a small mixing dish (optional). To blend, stir everything together. Then add water until a pourable sauce forms. Then stir in the parsley. Cook the tofu with the spice mixture until it is slightly browned, about 3-5 minutes over medium heat. Remove from the equation.
  5. Assemble the burritos as follows: A huge tortilla should be rolled out. Serve with roasted vegetables, scrambled tofu, avocado, cilantro, and a drizzle of salsa. Roll it up and set it seam side down (optional: wrap it in foil to keep it warm). Continue until you've used up all of the toppings, which should be roughly 3-4 large burritos.
  6. To get the finest test, eat it right away.

Vegan Tacos

5. Vegan Tacos

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes

Servings: 8

Ingredients

  • Crumbled tofu / vegan egg: 1 cup
  • Bacon: 1 cup
  • Sea salt: to taste
  • Black beans: 1 cup
  • Lentil walnut taco meat: 1 cup
  • 8 taco sized tortillas

To Serve (optional)

  • Shredded cabbage
  • Avocado
  • Red onion
  • Jalapeno
  • Spicy cilantro cream sauce
  • Salsa
  • Hot sauce
  • Vegan cheese or cheese sauce

Directions

  1. Over medium heat, cook the crumbled tofu or vegan egg. Add the bacon and mix it in when it's almost done. Put everything in a mixing bowl and set it aside.
  2. If you want the cabbage to wilt a little, add it to the pan with the broth or oil and cook until just wilted. It can also be served cold, which is a wonderful alternative.
  3. Wrap the tortillas in a damp paper towel and cook in the microwave for 30-45 seconds to warm them up. To get them soft and pliable, keep heating in 15-second increments.
  4. Fill with your favorite ingredients; we used 2 teaspoons of the egg mixture for each taco, along with beans and taco meat. Then everything was piled on top.

Wheat Vegan Waffles

6. Wheat Vegan Waffles

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

Serves: 8

Ingredients

  • Almond Milk: 1½ cups
  • Lemon juice: 1½ tablespoons
  • Baking powder: 2½ teaspoons
  • Whole wheat pastry flour: 2 cups
  • Ground flax meal: 2 tablespoons
  • Cinnamon: ½ teaspoon
  • Melted coconut oil: ¼ cup
  • Cane sugar: 2 tablespoons
  • Teeny pinch of sea salt
  • Vanilla: ½ teaspoon

Directions

  1. Preheat your waffle iron.
  2. Combine Almond Breeze and lemon juice in a small bowl. Remove from the equation.
  3. Combine all dry ingredients in a medium mixing basin (flour, baking powder, flax meal, cinnamon, sugar, and salt).
  4. Whisk together the melted coconut oil and vanilla in your small bowel (containing the almond milk). Then, pour the wet ingredients into the dry components and stir just until incorporated (do not overmix).
  5. Brush a little cooking spray on your waffle iron and pour in the batter. For the perfect crispy-on-the-outside texture, I let my waffles cook for about a minute after the beep.
  6. Serve waffles with butter, maple syrup, and fruit right away (while they're still hot!). Allow leftover waffles to cool before freezing for quick weekday waffles.

Mushrooms Hash

7. Mushrooms Hash

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes

Yield: 4 Servings

Ingredients

  • Potatoes: 3 medium
  • Onion: 1 yellow
  • Bell pepper: 1 red
  • Zucchini: 1
  • Mushrooms: 8 oz.
  • Garlic powder: ½ Teaspoon
  • Cumin powder: ½ teaspoon
  • Smoked paprika: ½ Teaspoon
  • Salt and pepper to top
  • Cooking Oil: 2-3 tablespoons

Directions

  1. Add oil and diced potatoes to a large pan over medium heat. Cook for about 10 minutes, stirring occasionally until the potatoes begin to crisp and are softer when pricked with a fork.
  2. Add the remaining ingredients to the pan, along with the seasonings, in bite-size pieces. Stir well and cook for another 5-10 minutes, or until the vegetables are tender.
  3. Serve with your favorite toppings!

French Toast With Caramelized Bananas

8. French Toast With Caramelized Bananas

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Yield: 4 servings

Ingredients For the French Toast

  • Unsweetened almond milk: 1 cup
  • Ripe medium banana: 1
  • Pure maple syrup: 2 tablespoons
  • Vanilla extract: 1 teaspoon
  • Chia seeds: 1 tablespoon
  • Ground cinnamon: 1 teaspoon
  • Kosher salt: 1⁄4 teaspoon
  • Sandwich bread: 8 slices
  • Coconut oil: 1⁄4 cup plus 2 tablespoon

Ingredients For The Caramelized Bananas

  • Medium bananas: 2
  • Coconut sugar: 1⁄4 cup

To serve:

  • Crushed raw pecans: 2 tablespoons
  • Pure maple syrup
  • Almond butter or peanut butter, optional

Directions

  1. Reduce the oven's temperature to the lowest setting, or “warm.”
  2. Pour the milk, banana, maple syrup, vanilla, chia seeds, cinnamon, and salt into a blender and process on high for about 30 seconds, or until well incorporated, to make the French toast. Pour the mixture into a large shallow baking dish and set aside to thicken slightly for about 5 minutes.
  3. Place slices of bread in the baking dish in batches and soak for 8 to 10 seconds on one side. Allow for another 8 to 10 seconds of soaking on the other side, until the slices are uniformly soaked.
  4. Warm 1 to 2 tablespoons coconut oil per two pieces of bread in a big pan (that fits two slices of bread) or on a large griddle (that holds all of the slices) over medium heat. (Resist the temptation to add less coconut oil; otherwise, the bread will not become crispy.) Cook for 4 to 6 minutes on each side, until golden brown and crispy around the edges; you may need to add more coconut oil after flipping the bread.
  5. If cooking in batches, transfer the French toast to a prepared baking sheet and keep warm in the oven, then fry the remaining bread in batches, adding extra coconut oil as needed.

Caramelized Bananas

  1. Make the caramelized bananas while the remaining slices of bread are cooking. In a zip-lock bag, combine the banana slices and coconut sugar, close, and shake to cover evenly.
  2. Warm the coconut oil in a skillet over medium-high heat, then add the bananas and fry for about 2 minutes on each side until thoroughly caramelized.
  3. On each plate, place two pieces of French toast, one-quarter of the caramelized bananas, and one-quarter of the crushed pecans. Top with almond butter or peanut butter, if desired. Serve maple syrup at the table (a small drip is ideal).

Apple Muffins

9. Apple Muffins

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Yield: 12

Ingredients

  • All-purpose flour: 1½ cups plus 2 tablespoons, divided
  • Rolled oats: ¾ cup
  • Cinnamon: 1 tablespoon
  • Ginger: 1 teaspoon
  • Allspice: 1 teaspoon
  • Baking powder: 2 teaspoons
  • Baking soda: 1 teaspoon
  • Kosher salt: ½ teaspoon
  • Maple syrup: ½ cup
  • Applesauce: 1¼ cups
  • Diced apple: 1 cup
  • Refined coconut oil: ½ cup
  • Vanilla extract: 1 tablespoon
  • Turbinado sugar: ¼ cup

Directions

  1. Preheat the oven to 350 degrees Fahrenheit.12 muffin cups have to be filled in a muffin tray.
  2. Mix the ginger, allspice, baking powder, baking soda, and kosher salt with the 12 cups all-purpose flour, 12 cups rolled oats and 2 tablespoons cinnamon in a medium mixing basin.
  3. ¼ cup coconut oil, melted with maple syrup
  4. Combine the applesauce, vanilla, maple syrup, and coconut oil mixture in a separate bowl.
  5. Combine the wet and dry ingredients in a mixing bowl and stir until a thick batter forms. Add the diced apple to the mix.
  6. Combine the remaining 14 cups rolled oats, 2 tablespoons flour, and 1 teaspoon cinnamon, as well as the turbinado sugar and 14 cups room temperature coconut oil, in a medium mixing bowl. Using a pastry cutter or fork, cut the coconut oil into the remaining ingredients until they are evenly combined and a crumbly streusel topping forms.
  7. Pour the batter into the muffin cups in an equal layer. Then add a thin layer of streusel on top.
  8. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean (if your oven is uneven, reverse the pan halfway through). Allow 5 minutes for the muffins to cool in the pan before removing them to cool completely on a cooling rack.

Conclusion

There are numerous advantages of eating a vegan breakfast.

With the strategies and recipes listed above, you'll be cruising the vegan highway in no time. Warm greetings and best wishes for a happy and healthy life!

I trust you enjoyed this article on the 9 Delicious Vegan Healthy Breakfast Ideas. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

 

 

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Ideas? Thoughts? Questions? Do you have any questions or ideas? I would love to hear from you. Would you please leave me your questions, experience, and remarks about this article on the 9 Delicious Vegan Healthy Breakfast Ideas, in the comments section below? You can also reach me by email at Jeannette@LivingTheVeganLifestyle.org.

 

 

Here are links to some of my favourite articles:

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Best Vegan Restaurants In Basel, Switzerland

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