10 Vegan Breakfast Ideas (Compilation #59)

Winter may be almost over, but I'm not tired of winter foods, especially not the ones that mean I get to have my oven on! There are veggies everywhere here and a few savory options, although you will, as usual, find most of them on the sweet side. I hope they give you a bit of inspiration if you're getting tired of winter yourself.

1. Smoky Maple Tempeh Hash with Brussels Sprouts (Gluten Free, Nut Free)

I found this recipe at Making Thyme for Health, and it seemed perfect for a winter breakfast, based, as it is, on wintery veggies. You start out by cooking some crumbled tempeh with some soy sauce, maple syrup, Dijon mustard, and various seasonings. To that, we add browned Yukon gold potatoes, shallots, and shredded brussels sprouts. Unconventional? Maybe. But delicious and at least somewhat colorful! To boost my colors, though I didn't really need it, I scrambled some JUST Egg with mushrooms, onions, red bell pepper, and spinach. I had that with multigrain toast triangles spread with margarine. I really outdid myself on this morning!

2. Chai Spiced Baked Oatmeal with Pecan and Walnut Crumble (Gluten Free)

When I was recovering from a shoulder injury and couldn't get to the store, this was perfect, because it didn't require anything fresh--maybe a testament to both my pantry stocks and my tendency to keep bananas in the freezer. Anyway, this recipe is from Dishing Out Health. I made it with soy milk and maple syrup, and my chai tea was herbal. It was amazing with a bit of non-dairy yogurt and some hot tea!

3. Leek and Potato Latkes (Gluten Free, Nut Free, Soy Free)

I made these from a recipe at Vegan Focus, using chickpea flour in place of all-purpose flour as suggested, for a boost in protein. These smelled amazing when I was cooking them and the taste did not disappoint! I had these crispy latkes with some Tofutti sour cream, frozen veggie sausages, and a latte--truly a perfect breakfast.

4. Beet and Almond Muffins (Soy Free Option)

I don't need to hide my veggies in baked goods, but it's fun. If you do need to trick yourself into eating veggies, though, this could be a way to do that. The color is gorgeous and the muffins are like soft cookies--like nothing I've ever had, but instantly addictive. I found this recipe at Lil Cookie, and converted the metric measurements to imperial as best I could, but the batter was extremely thick--really much more of a cookie dough than a batter--so I added some soy milk. If you don't do that, then obviously, these are soy free. These have a good amount of protein because of the almond butter, but I rounded one out with a soy latte and some citrusy fruit salad for a delightful winter breakfast.

5. Cranberry Orange Quinoa Breakfast Bake with Orange Yogurt Topping (Gluten Free)

This is a recipe from Mindful Avocado. Quinoa baked up with a bit of oats, coconut, orange juice, soy milk, and some other things, topped with cranberries, then gets a drizzle of this delicious orange yogurt topping. I love quinoa for breakfast, and baked quinoa is even better!

6. Sweet Potato Fritters with Peanut Butter Syrup and Banana (Gluten Free, Soy Free)

The desire to use stuff up was the necessity that gave birth to invention here, and it was delicious! I started with a leftover roasted sweet potato, which I mashed with a bit of unsweetened applesauce I needed to use up, some leftover oat flour, and the end of a bag of cornmeal. I added some salt and maple syrup and pan-fried this mixture until golden brown on both sides. On top of that, I added homemade peanut butter syrup and some sliced banana. It was an unconventional breakfast, but lovely! I don't think it's worth its own recipe post, but if you want to try this, here are the amounts: 1 medium roasted sweet potato, skins discarded; 3 tablespoons applesauce; 1/4 cup oat flour; 2 tablespoons cornmeal; 1 tablespoon maple syrup; 1/8 teaspoon salt; pan fry in about 1/4 inch of vegetable oil.

7. Overnight Peanut Butter Banana Shredded Wheat (Soy Free)

I've had some shredded wheat in my cabinet for a really long time, waiting to be used, while I get distracted by shiny things like fresh produce. But then I ran across a recipe for overnight Weetabix that said you could substitute shredded wheat, and I knew I had to try it. It starts with a base of the shredded wheat soaked in soy milk, then has a layer of bananas and a layer of coconut yogurt mixed with peanut butter, cinnamon, and maple syrup. I garnished it with more banana in the morning, and it was utterly delightful! I can't wait to try other variations on overnight shredded wheat. If you're not an overnight oats person, this might be up your alley.

8. Spiced Moringa Moon Milk (Gluten Free)

Moringa is the caffeine-free swap for matcha, from what I understand. It has a similar flavor, supposedly, and also makes green drinks. This one is a recipe from Moon and Spoon and Yum. It is delicious, but turned out a bit thick, so I ended up adding more soy milk to thin it out. I really enjoyed this.

9. Spicy Chickpea Salad Toast with Red Onion and Arugula (Nut Free, Soy Free)

Here's another one for the savory breakfast fans out there! This is whole grain toast with some easy spicy chickpea salad (recipe from Pinch of Yum), thin sliced red onion, and some arugula. I followed the original recipe's suggestions and added everything bagel seasoning. The salad is really easy--just chickpeas, vegan mayo, sriracha, salt, pepper, and lemon juice--which is great when you aren't wanting to make a production out of breakfast. (I...usually want to make a production out of breakfast. But not always.) This was absolutely delicious! I had two slices like this with some black soybean and black sesame tea made with soy milk--a perfect breakfast!

10. Chocolate Banana Pancake Bowl

I've made these pancakes and the homemade syrup from Elephantastic Vegan before, and you've even seen them here before, but these days, I'm a lot less inclined (for whatever reason) to just have a stack of pancakes, so I thought I'd show you how I had them as another idea--as a pancake bowl! Essentially, it's the pancakes, but with soy yogurt and blood orange slices to round out the meal. The soy yogurt contributes protein, and both it and the orange slices go beautifully with the rest of the flavors.