10 Vegan Breakfast Ideas (Compilation #10)

I can't believe it, really, but this is the tenth of my breakfast compilations, and this means I've shown you 100 different vegan breakfasts altogether. I don't think I could have predicted coming up with 100 different things to have for breakfast, especially considering how often my breakfast consists of cereal, but long-term isolation will inspire you by necessity, I suppose. Go figure. So here we go!

1. Vegan Pate on Toast with Cucumbers

In my isolation, a co-worker brought me some vegan olive pate. It was really lovely! I mostly ate it for snacks, but one morning I was in the mood for it so I made it into a quick breakfast, spreading it on toast and adding some cucumber slices.

2. Mango Lassi (Gluten Free)

A mango lassi is really just a mango-yogurt smoothie sweetened a bit and spiced with cardamom. You can add a pistachio garnish for contrast. Make it as thick or as thin as you like. I used frozen mango and the last bit of my non-dairy yogurt along with soy milk, cardamom, and agave nectar. Not pictured, I had a slice of toast with this (because somehow I needed that). Mine was thick enough to count as a pudding.

3. Cinnamon Quick Bread

I was starting to get in the mood for baking again, plus it was cold and rainy, so I started looking for something I had the ingredients for and found this recipe at Make It Dairy Free. It was so good, and so much easier than a yeast-based cinnamon-swirl bread. I recommend putting some vegan margarine on your slice and having it with some hot tea.

4. Chickpea Flour Scramble (Gluten Free)

I double and triple checked because I couldn't quite believe it--but I hadn't shared a chickpea flour scramble with you yet in any of these compilation posts! This particular one is based on the recipe over at Vegan Richa, but I left out the chili pepper because I didn't have any. I've been finding meals like this really comforting because of all the food shortages. While tofu, beans, and peanut butter seem to disappear, chickpea flour hasn't been hard for me to get. Plus, I've always loved it! I had some toasted bread I'd made with margarine on the side, but that makes this breakfast not gluten free. Just the scramble is the gluten free part here. But you could easily have some gluten free bread with it if you wanted, too.

5. Banana and Almond Butter (Gluten Free)

Somewhere along the line, when bread became an ordeal and flour shortages alarmed a nation, I decided that nut butter on toast with bananas could probably do without the toast. It is a simple thing, but it tastes great: Peel a banana. Dip it into a spoon of runny almond butter. Repeat until you run out of banana and almond butter. Try not to think about how hard it it going to be to get almond butter again.

6. Sausage Biscuit

Another thing I couldn't quite believe hadn't been shared with you yet: a perfect sausage biscuit. This one is made with a Gardein breakfast sausage patty (which is amazing) and the only canned biscuit I know of that is vegan (Pillsbury's Grands Southern Style original). In this photo, off in the distance, you can see my little bowl of sliced kiwi and a cup of tea. Kiwi and biscuits is a strange combination, but nothing here is normal anymore.

7. Tomato Toast

Right now, while sometimes the bread I bake doesn't go according to plan (see my Tale of Bread Dough), I'm finding other ways to eat it. This turned out to be one of my absolute favorite breakfasts ever, probably because I had such high quality tomatoes: start with some homemade bread. Toast it lightly. (My bread was soft but super dense, and with a strong yeastiness to it, yet the final rise was a total dud, so I had these weird, flat boats of toast. But they were just right for this.) Spread it with non-dairy cream cheese. Top with tomato slices, salt, pepper, and a sprinkling of chives. (The chives are ones I've been growing in my window. Though they don't show up so well in this photo, they did add a nice pop of green in the morning for me!)

8. Strawberry Crepes

I'd never made crepes before the long sequestration due to coronavirus, vegan or otherwise, but one Sunday morning I just really wanted to. So I used the recipe from Sweet Simple Vegan, struggled along, somehow managed to get the hang of it, and miraculously produced some truly lovely crepes! I filled them with strawberries and topped them with a homemade almond butter syrup, mini dark chocolate chips, and a dollop of whipped coconut cream. I probably won't make crepes often, but they were truly delightful.

9. Kiwi-Spinach Smoothie (Gluten Free)

Recipes for strawberry-spinach smoothies abound, and I understand why. The flavors go well together and it's a way to get veggies in first thing in the morning. But there's just one problem: They look pretty terrible. Blend up red and green things and you end up with sludge. But if you leave out the strawberries and blend up kiwi, mango and banana with the spinach in your smoothie, it will be an appetizing shade of green. I made this one with soy milk, a bit of agave nectar, and my usual non-nut-butter protein boosters: chia seeds, ground flax seeds, and hemp seeds. Garnished with a kiwi slice and some some flaked coconut, it's a far cry from sludge! This had an intriguing spicy flavor I really appreciated.

10. Apple Breakfast "Nachos" with Almond Butter, Granola, and Chocolate Chips (Gluten Free)

I got the idea for apple nachos from Delish, though I modified it to suit my own pantry and mood. First, I sliced up an apple. Then, I drizzled some almond butter over the top. A sprinkling of chocolate granola and some mini chocolate chips finished it off.

I'm not done with breakfast yet. Let's see what comes next!


  1. Ooooh, some more great ideas. I have some Tofutti cream cheese in my fridge that I need to use as it will expire soon, so I think some tomato toast is on the cards. Though unfortunately our tomatoes are not as great right now. Also I have never made crepes, even though I have a crepe maker, so I really need to get onto that.

    1. Ooh, a crepe maker! I really struggled to get the crepes made but it was pretty fun to eat them in the end. I was impressed with myself after that ordeal.

  2. I've been making the chickpea flour scramble quite a bit. Although the veggies are hit or miss depending what I have unspoken for in the house. On more than one occasion I've been distracted and forgotten to "scramble" it, so I end up with a savory pancake covered in ketchup which is great too.

    1. Chickpea flour pancakes are also a thing! There are loads of recipes and they're pretty great with guacamole.

  3. Tomato toast reminds me of Ernest Mickler's tomato and white bread sandwiches in White Trash Cooking: https://www.southernfoodways.org/gravy/what-is-white-trash-cooking-gravy-ep-47/

    1. Tomato and white bread sandwiches: YUM! If the tomatoes and the bread are good, it's amazing.

  4. That's great that you've been able to use the chives you're growing! And apple nachos are so good!

    1. Well, the chives don't necessarily do that well in the window, but enough for occasional snipping, I guess? I'm keeping my fingers crossed for them.


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