10 Vegan Breakfast Ideas (Compilation #75)

Ready for breakfast again? I'm always excited about breakfast! Some of these were winter breakfasts, so they involved the oven. If you don't avoid the oven in the summer, or if you're in the southern hemisphere, those oven ideas might be right for you right now; otherwise, you might want to save them. But have no fear: There are still summer-friendly stovetop things here, too.

1. Mushroom and Asparagus Mung Bean Omelet (Gluten Free, Nut Free Option, Soy Free Option)

A funny thing happened on the way to this meal. I was planning to buy JUST Egg, and I couldn't find any, and for some reason, I could not give up on my omelet aspirations. So I bought a bag of mung beans. It's been a really long time since I did that, but that gave me the chance to make a formerly-beloved omelet mix (recipe from Liv & Greg B--well, I think it was actually just Liv B when it was originally written, but I digress). This time, I filled it with some non-dairy cheese, onions, bell peppers, mushrooms, and asparagus. It was amazing. Alongside my omelet, I had some seasoned roasted potatoes and diced cucumber and tomatoes. This is basically the perfect breakfast!

Whether it's nut free or soy free will depend on the plant milk you use in the "egg" batter and the non-dairy cheese you use. I used soy milk in the batter and my non-dairy cheese had cashews in it, but there are alternatives. Grab what you need!

2. Carrot Crepes with Tofu Beet Spread, Onions, Mushrooms, and Spinach (Nut Free)

I gave you a recipe for these carrot crepes a while back. For this filling, I used tofu beet spread leftover from the toasts I made from this recipe from The Immigrant's Table, and I sauteed some onions until softened, then added sliced mushrooms. When those were cooked, I added a handful of baby spinach and a splash of white shoyu sauce. It was one of my absolute favorite breakfasts!

3. Apple Walnut Quinoa Breakfast Bake (Gluten Free)

Okay, I'll admit this looks a bit bleak. But you'll have to trust me--it's pretty great! I had this in bowls with a generous amount of applesauce on top and some decaf tea on the side. The recipe is form Debra Klein. I cut it in half and baked it in a loaf pan (which can fit in a toaster oven, too, if you need to avoid a big oven). It was truly satisfying!

4. Miso Scallion Biscuits (Nut Free)

Biscuits, it turns out, do not need to be round. I found this recipe at The First Mess, cut it in half, and had four easy biscuits without having to cut and re-cut dough. This feels like some sort of revelation. The biscuits themselves were amazing, too. I used soy milk in the recipe and that turned out great. The only caveat I have for you is that they're a bit crumbly, but they're so good I don't think you'll mind.

5. Potato & "Egg" Breakfast Tacos

I found this recipe at This Savory Vegan. It takes a mixture of potatoes and veggie chorizo and fills a flour tortilla with that, scrambled JUST Egg, guacamole, salsa, and quick-pickled purple cabbage. I really liked these, but in my opinion, they're better without the cabbage. Then again, have I ever met a taco I didn't like? They're good with cabbage, mind you. Just not as good as they are without cabbage. But that's easy to remedy.

6. Purple Sweet Potato Oatmeal with Mango and Non-Dairy Yogurt (Gluten Free)

This is very easy, considering how pretty it is! I just cooked oatmeal in my usual way, in soy milk with a bit of salt, but this time I added a tablespoon of purple sweet potato powder. I topped my purple oatmeal with some vanilla non-dairy yogurt, mango slices, chia seeds, and hemp seeds. I found I liked this with a bit of flaky salt on top, but that's optional--and if you want it sweeter, I'd also suggest adding some maple syrup when you cook the oats, but I didn't need that. I though it was just right as it was!

7. Sourdough Toast with Artichoke Olive Tapenade (Nut Free, Soy Free)

I love--and I mean love--olive tapenade. So when I ran across the idea of making an artichoke olive tapenade, you know I was going to do it! This delightful, salty spread recipe can be found at Debra Klein's blog. It is absolutely perfect on some sourdough toast! I had these little toasts with some veggie sausages and fruit to round out my breakfast.

8. Sweet Potato Breakfast Cookies with Oats and Peanut Butter (Gluten Free, Soy Free)

I made these cookies from Bob's Red Mill mostly because I had some whole flax seeds to use. They didn't bear all that much resemblance to cookies, but they were tasty! They have oats, sweet potato, peanut butter, and chocolate--what would you expect? These were great with some yogurt and fruit in the morning.

9. Mung Bean Pancakes with Stewed Raspberries and Coconut (Gluten Free, Soy Free)

Since I had bought some mung beans and wanted to use them in a few new ways, this is one of those ways (recipe from Sarah Kucera). Blending raw soaked mung beans and raw soaked basmati rice with coconut milk, maple syrup, and salt sounded like the kind of wildly unconventional recipe I love to try. And they turned out pretty great! They don't have any "fluff"--there is no leavening here--so they have a dense consistency, but they were still tender and delicious with some stewed raspberries on top. They may be a great option if you need to avoid gluten.

10. Blueberry Dumplings (Nut Free)

If you want something similar to biscuits but you don't want to have the oven on, some fruity dumplings might be a good compromise, I loved these blueberry dumplings (recipe from Melissa K. Norris). And although it might be a bit indulgent for breakfast, I also had some vanilla ice cream on mine. That, with a glass of soy milk, seemed like a perfect start to my day! You simmer saucy blueberries to provide the steam to cook the fluffy dumplings on top. What could be better than that?

Honestly, I'm eating cereal a bit more often than usual these days, but I'm being kind to myself in this heat. How are you coping with it?