The mainstream image of “vegan breakfast recipes” is lots of oatmeal and smoothies. And when I first went vegan, I fell into a rut of alternating between these two foods.
But there’s actually so so much more variety in the vegan breakfast world! From eggy tofu scrambles and wholesome cookies you can whip up on a Tuesday morning to breakfast burritos, homemade bagels, and indulgent French toasts that are perfect for weekend brunch, there’s a wide range of options recipes for anyone on a plant-based diet.
Below I’ve rounded up 40 of the best vegan breakfast recipes, including some of my own recipes and lots of fabulous breakfast recipes around the plant-based internet.
Table of Contents:
1. Beverages
2. Breads, Cakes and Pastries
3. Cookies and Bars
4. Egg and Meat Substitutes
5. French Toast, Pancakes and Waffles
6. Oats, Puddings and Yogurts
Beverages
This list of vegan beverages is a mix of warming lattes, nourishing smoothies, and indulgent but wholesome shakes.
Vegan Protein Shake
This vegan protein shake from Alison of Loving It Vegan doesn’t require any protein powder. It’s creamy and chocolatey and totally delicious with over 20 grams of protein per serve!
Breads, Cakes and Pastries
A mix of savory and sweet vegan breads, cakes, and pastries that proves you don’t have to sacrifice anything on a plant-based diet!
Giant Brown Sugar Cinnamon Pop Tart
Super-size your childhood breakfast favorite with this giant brown sugar cinnamon pop tart by Megan of A Dash of Megnut that’s both gluten-free and vegan! The most buttery, golden crust is filled with a sweet cinnamon filling and frosted with a cinnamon glaze.
Vegan Brioche
Here’s a vegan version of Brioche Bread by Andrew and Larisha of Make it Dairy Free that’s just as delicious as the French classic! It’s soft and fluffy with a touch of sweetness and is rich and light and the same time.
Homemade Bagels
This bagel recipe by Jeanine & Jack of Love & Lemons yields chewy, delicious homemade bagels every time! Made with basic ingredients like flour, salt, and yeast, they’re super easy to make.
Vegan Croissants
These Vegan Croissants by Sarah’s Vegan Kitchen are buttery, flaky, fluffy and delicious. They’re just as delicious as classic croissants, but with all plant-based ingredients!
Vegan Apple Cinnamon Scones
These Vegan Apple Cinnamon Scones by Lisa of The Viet Vegan are a really tasty breakfast or snack that only take half an hour to throw together! They make a great brunch or potluck contribution or simply a tasty companion to your morning coffee. They’re flaky, lightly sweet, cinnamon-y and totally worth the time and effort!
The Best Vegan Pumpkin Bread
Here’s my recipe for the BEST Vegan Pumpkin Bread you’ll try! It’s incredibly moist and tender, uses simple ingredients, and features a homemade pumpkin spice blend that takes the flavor over the top. A must make during pumpkin season!
Cookies and Bars
These vegan cookies and bars are wholesome enough that, yes, you can eat cookies for breakfast!
The Best Dang Breakfast Cookies
My Vegan Breakfast Cookies are healthy enough to eat for breakfast or a post-workout snack! Made with oats, seeds, and almond butter, these cookies are deceptively delicious and are vegan, gluten-free, oil-free, refined sugar-free, and soy-free!
Vegan Berry Oatmeal Bars
These easy homemade berry oatmeal breakfast bars from nutritionist Marisa Moore are made with simple pantry ingredients. They are vegan, gluten-free and the perfect on-the-go breakfast or healthy snack!
Egg & Meat Substitutes
For many people interested in going plant-based, eggs are really hard to give up for breakfast. But with this amazing roundup of vegan egg and meat substitutes, you’ll never miss out on breakfast.
Eggy Tofu Scramble
My Tofu Scramble looks and tastes remarkably like scrambled eggs but is 100% plant-based. No dry or bland tofu scramble here! Best of all, it’s quick and easy and uses just one pan, so there’s minimal cleanup.
Vegan-Style Migas
Here’s a Vegan-Style Migas recipe by Catherine of Plant Based RD! In this recipe is a tofu scramble mixed with pan-fried tortillas and simple salsa served with refried beans and avocado. It’s quick, easy, and perfect for breakfast or brunch.
Chickpea Scramble
This Chickpea Scramble by Chris and Jasmine of Sweet Simple Vegan is the perfect effortless vegan breakfast option. It’s soy-free, high in protein, full of flavor and only takes 10 minutes to make.
Vegan Quesadillas with Mushroom Bacon
My indulgent Vegan Quesadillas are packed with a hearty tofu scramble, smoky and chewy mushroom bacon, lots of vegan cheese, and served with an easy avocado salsa! The perfect way to wow your weekend brunch guests, even avowed meat lovers!
Vegan Caribbean Breakfast
Kickstart your morning with this delicious Vegan Caribbean Breakfast recipe by Charla of That Girl Cooks Healthy. It consists of scrambled tofu, steamed iron enriched leafy greens, baked sweet plantain with avocado on the side.
Savory Vegan Breakfast Bowl
This Vegan Breakfast Bowl by Ania of Lazy Cat Kitchen is delicious, filling and nutritious – perfect if you prefer your breakfast savoury rather than sweet. It’s easy to put together and naturally gluten-free too!
Easy Vegan Sausage
This Easy Vegan Sausage by Minimalist Baker is made with pinto beans, quinoa, nuts, and spices. Flavorful, comforting, and perfect for breakfast, brunch, and beyond!
The Best Vegan Breakfast Burritos
My Vegan Breakfast Burritos feature an eggy tofu scramble, vegan queso, pico de gallo, crispy roasted potatoes, and creamy avocado. All rolled up into a flour tortilla and skillet griddled to perfection. No one will believe they’re vegan!
Pancakes, French Toast, and Waffles
Whether you’re team pancake or team waffle, this list of vegan pancakes, waffles, and French toast is perfect for all your Sunday brunch needs.
Vegan Pumpkin Pancakes
Here’s my recipe for Vegan Pumpkin Pancakes that are so incredibly fluffy and tender, no one will know they’re vegan (or made with whole wheat flour). They’re packed with warming pumpkin spices and pumpkin puree and are guaranteed to become a fall favorite (but are tasty year round).
Savory Chickpea Pancake Recipe
Shikha of Veggiecurean makes these Savory Chickpea Pancakes almost every weekend for her family because they love it that much! These pancakes are made with chickpea flour, which is very high in protein and has a lovely nutty taste to it. You can even play around with the veggies for this recipe depending on what you like or already have on hand!
Savory Vegan Pancakes
These Savory Vegan Pancakes by Vaishali of Holy Cow Vegan are colorful with fresh vegetables and whole grains, and totally guilt-free. Serve them as a delicious breakfast or snack!
Homemade Scallion Pancakes
These homemade scallion pancakes by Eva of The Curious Chickpea are a great appetizer or snack and are so addictively good! They’re perfectly flaky and tender, with just the right amount of chewiness. Full of scallions and amazing when dipped into a soy dipping sauce!
Oats, Puddings and Yogurts
A mix of homemade vegan yogurts, oats, and porridges for your more traditional (but still very interesting) vegan breakfasts!
Creamy Quinoa Porridge
Quinoa is a great substitution for oats! It’s a wonderful source of protein, naturally gluten-free and full of fibre. What makes this porridge by Hannah of Two Spoons so lush is cooking the quinoa in with canned coconut milk, it’s so creamy and comforting!
Savory Steel Cut Oats Bowl
In this savory bowl by Jenné of Sweet Potato Soul, Steel cut oats shine with the addition of meaty mushrooms, roasted sweet potato, spinach, and the miso tahini sauce of your dreams. Comfort in a bowl!
Vegan Almond Milk Yogurt
Here’s a soy and coconut-free yogurt recipe by Thomas of Full of Plants. This yogurt is thick, creamy, slightly tart and made with 100% homemade almond milk. It’s healthy, packed with good bacteria and easy to make!
Korean Style Savory Vegan Dolsot Oatmeal
A delicious and hearty and Seoulful take on oatmeal that will leave you feeling satisfied and fueled for the rest of the day! Cooked rolled oats are topped with vegan egg, sausage and kimchi as well as seaweed to make this delicious savory breakfast oatmeal!
Lemon Poppy Seed Oatmeal
What’s better than a warm bowl of oatmeal for breakfast? Oatmeal that tastes like a muffin! This Lemon Poppy Seed Oatmeal from Emilie of Emilie Eats is bursting with lemon flavor.
Not sure what to cook first? Try these chewy, chai-spiced breakfast cookies!
Vegan Chai-Spiced Cookies (and 40 more Vegan Breakfast Ideas!)
These Chewy Vegan Chai-Spiced Cookies are inspired by Indian masala chai as well as oatmeal cookies, and feature a homemade chai spice blend. They’re healthy, vegan, gluten-free, and have no added oil, making them the perfect cozy but healthy breakfast, snack, or dessert.
- 2 tablespoons (16g) ground flaxseed meal
- 2 cups old-fashioned rolled oats (190g) (certified gluten-free, as needed)
- 1/2 cup unsweetened shredded coconut
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup smooth, creamy almond butter or cashew butter**
- 1/2 cup (120 mL) pure maple syrup
- 1 1/2 teaspoons pure vanilla extract
Chai Spice Blend
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons ground ginger
- 1/2 teaspoon freshly crushed cardamom*, plus more to taste as needed
- 1/4 teaspoon freshly grated nutmeg, plus more to taste as needed
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- Pinch of black pepper**
Mix-ins
- 1/3 cup (50g) hemp seeds
- 1/2 cup finely chopped dates (90-100g), or other dried fruit (see “substitutes” section in blog post)
- 1/3 cup shelled pistachios (45g), chopped
Prepare the flax eggs. Combine the ground flaxseed meal with 5 tablespoons water. Stir and let sit for 15 minutes to gel together.
Preheat the oven to 350ºF/175ºC. Line two large baking sheets with parchment paper.
Make the Chai Spice Blend. Mix all the spices until well combined.
In a large bowl, mix together the dry ingredients: the oats, coconut, baking powder, baking soda, salt, and Chai Spice Blend.
In a medium bowl, mix together the wet ingredients: flax eggs, almond butter, maple syrup, and vanilla. Whisk until smooth.
Pour the wet mixture into the dry ingredients, using a silicone spatula to mix everything until the mixture resembles a cookie dough. Fold in Mix-ins: dates or raisins, hemp seeds, and pistachios. Taste the dough. If desired, add a bit more cardamom or nutmeg to taste.
If the dough is too sticky to handle (more likely if you’re kitchen is warm), refrigerate it for 10-15 minutes to firm up slightly.
Use an ice cream scoop to scoop about 3 tablespoons of dough onto the prepared baking sheets (this scoop holds about 3 tablespoons), spacing them about 1/2 inch apart. Alternatively, measure out 3 tablespoons and shape the dough into a round using your hands. Lightly flatten the top of each cookie with your hands or a fork.
Bake the cookies for 17-20 minutes, or until cookies are baked through, slightly brown on the bottom, and chewy. After 5 minutes, use a spatula to transfer them to a cooling rack. These cookies aren’t too delicate, so you can start enjoying them shortly afterwards. Store leftover cookies in an airtight container or resealable bag on the counter for 2-3 days.
* I use whole green cardamom pods, then split them open and transfer the black seeds to a mortar and pestle and crush. You can also use a spice grinder. If you can’t find whole cardamom pods, you can use whole cardamom seeds.
** I know it sounds weird to have black pepper in cookies, but it’s an essential spice in Indian chai, and with just a pinch, the cookies definitely won’t taste peppery.
*** Do not use a crunchy variety, or the dried remnants from the bottom of a jar. You need a smooth, drippy variety, as it’s the oil replacer in this recipe.
