10 Vegan Breakfast Ideas (Compilation #71)

Summer is sometimes torturous. I guess that's to be expected. But it's almost over! And it came with lots of delicious, red fruit. (It was a very red-themed season for me, I guess.) There are also several savory options here, though!

1. Eggy Chickpea Patty Toast Sandwich (Nut Free, Soy Free)

There are a lot of ways to make an "egg" patty to go on a sandwich. Usually, I use tofu. But I have a ton of chickpea flour around, so one morning, I went with a chickpea flour version from Essy Cooks. I put that on some whole wheat toast with some margarine, non-dairy cheese, and avocado slices with some salt and pepper. It was delicious, and oh, so satisfying for a savory start to a morning.

2. Red Berry Oats (Gluten Free)

A summery delight: This recipe for oats with a raspberry sauce and fresh strawberries is from Barbara French Vegan. (The English translation appears below the French in the recipe.) I added chia and hemp seeds for a garnish and cooked my oats in soy milk, all of which helped boost the protein content of my breakfast. I loved this! I think there was something so ingenious about mixing some yogurt into the cooked oats to make them extra creamy. I didn't have Greek-style yogurt, so I just used the almond milk yogurt I had and it was just as good.

3. Blended Cherry Chia Pudding (Gluten Free)

This recipe is from Through the Fibro Fog, but I blended the chia seeds up as I usually do. The color was absolutely gorgeous when I put it in cups in the fridge, but overnight, it oxidized to have a more chocolate-type appearance. So I added whipped cream for looks, and chowed down. I had this with a moringa soy moon milk and a nectarine. It was a highly satisfying breakfast!

4. Red Fruit Salad with Poppy Seed Dressing (Gluten Free, Nut Free, Soy Free)

This was all the red fruits--watermelon, plumcot, cherries, strawberries, and raspberries--with a simple dressing of lime juice, agave, and poppy seeds. It was a really fun take on a fruit salad, using the summer's vibrance for a bowl of red deliciousness. I had this big bowl of fruit with a bagel, veggie sausage, and a JUST Egg patty to round out the meal.

5. Strawberry Almond Energy Bites (Gluten Free, Soy Free)

This is a recipe from Cozy Peach Kitchen. Though dates hold things together here, they don't overpower the strawberries; if anything, they enhance them. These were utterly delicious and I enjoyed every bite! They make a wonderful breakfast with a soy latte.

7. Focaccia Sausage Breakfast Sandwich (Nut Free)

Toward the very end of August, I got some oven weather, and I made focaccia. I then found that focaccia makes a perfect breakfast sandwich when paired with some veggie sausage. This is kind of tiny, though, so I also had a smoothie.

7. Dragon Fruit Chocolate Chip Waffles (Nut Free)

This is a recipe I found long ago and is no longer available on the internet, but was originally posted on the Healthy Little Vittles blog. It's essentially a basic waffle made with some dragon fruit powder, and with some chocolate chips folded into the batter. I think I cooked my waffles at too high heat to stay pink, but the batter was a very pretty pink, at least! And the flavor of the dragon fruit came subtly through. I topped my waffles with some chocolate tahini thinned with soy milk and fresh raspberries. I used some of my dragon fruit powder and this was quite delicious, so I call that a win both for the pantry utilization quest and the having-a-good-breakfast quest. I had my waffles with a glass of cold soy milk. It was perfectly delightful!

8. Breakfast Hash with Potatoes, Mushrooms, and Spinach (Gluten Free, Nut Free, Soy Free)

I wasn't sure whether to include this, but I found a recipe that truly is a different approach to a potato breakfast hash, so it made it in here. This is the breakfast skillet the recipe by Heather Cristo. It has potatoes, obviously, but also onions, red bell pepper, mushrooms, spinach, seasonings, and--this is the key--a squeeze of lemon juice. The lemon takes it over the edge and made me say you have to try this! Even if, like me at the time, you don't have parsley.

One can't live on hash alone, so this is a generous plate with avocado, tomato, veggie sausages, and toast--pretty well the perfect savory breakfast for a leisurely morning.

9. Plumcot Compote (Gluten Free, Nut Free, Soy Free)

I absolutely love fruit compotes, but I hadn't made one from plumcots before! I chopped up some plumcots, then added a splash of orange juice, some brown sugar, cinnamon, and ground cloves. I cooked that until it made a nice, warm pot of goodness with a thick syrup. I had these with pancakes and grain coffee with soy milk, but you can also put this compote on yogurt, oatmeal, waffles, or farina. Or you can just eat it with a spoon.

10. Nutty Nectarine Yogurt Bowl (Gluten Free, Soy Free)

This is very simple, but also very satisfying. I mixed 1/2 cup of non-dairy vanilla yogurt with 1 tablespoon of a mixed nut-and-seed butter. I topped that with puffed quinoa, hemp seeds, and chia seeds and served it along with nectarine slices. For a late summer breakfast, this was perfect.

I'm pretty sure the next compilation you see will scream fall, but in the meantime, it's nice to look back on summer. Did you have anything particularly delicious during this year's hot season?