Vegan breakfast recipes for beginners

Vegan breakfast recipes for beginners

Today we’ll come up with 10 recipes for vegan breakfast for beginners that are quick and don’t require fancy ingredients.

Whether you are a sleepy head and press that snooze button until the last minute, a morning person that needs a big brekky to start the day or a person with a flexible schedule, you’ll find some vegan breakfast recipes for beginners that works for you.

We’re creatures of habit, and at least in my case, my breakfasts are a mix of 5 different meals: toast, scramble, oats, pancakes and baked beans.

These 5 vegan breakfast recipes cover my needs no matter the situation and amount of time I have for breakfast. 
Double that, and 10 recipes should cover everyone needs and taste buds.

Each recipe will have couple of versions. For example, toast is pretty self-explanatory. Cut the bread and toast it – that’s recipe. 3 versions are:

  • top it with avocado mash and sliced tomatoes,
  • peanut butter jelly time,
  • chocolate nut butter.

10 vegan breakfast recipes for beginners

Vegan breakfast recipe #1: Toasties

Toasts with whatever you want on it


This one is very straightforward and self-explanatory so we’ll not go into it. Simply toast the bread and top it up with whatever you wish.

Vegan breakfast recipe #2: Oats

vegan oatmeal recipe
Oatmeal with nuts
how to make overnight oats
Overnight oats
  • 1/2 cup oats
  • 1 tbsp chia seeds
  • 1/2 cup water
  • 1 cup oat milk
  • salt
  • 1/2 banana
  1. Place oats, chia seeds, water, milk and salt in a small saucepan.
  2. Bring to a simmer and cook over low heat until thick and creamy.
  3. Mash the banana with a fork and stir it into the oatmeal.
  4. Transfer to a bowl, top with your favourite toppings
vegan oatmeal recipe
Oatmeal with nuts
  • 3/4 cup rolled oats (90 g), gluten-free if needed
  • 1 tbsp chia seeds
  • 1 tbsp maple syrup
  • 1 cup plant milk  (250 ml), 
  • Almond butter (optional)
  • Fresh blueberries (optional)
  1. Add all the ingredients to a jar (except the almond butter and the blueberries), stir, cover and refrigerate overnight, or for at least 4 hours.
  2. Give a good stir before serving and add more milk if needed. Then add your favorite ingredients, like blueberries and almond butter.
  3. Keep leftovers covered in the fridge for 3 to 4 days. It’s also a great breakfast or snack to eat on the go.
how to make overnight oats
Overnight oats

Vegan breakfast recipe #3: Eggs alternatives

Scrambled tofu
Vegan eggs Benedict
  • 8 ounces firm tofu (225 g)
  • 1/4 tsp salt
  • 1/4 tsp turmeric powder
  • 1/8 tsp ground black pepper
  1. Chop the tofu and use a fork to crumble it into bite-sized pieces.
  2. Add some water or oil to a frying pan and when it’s hot, add the tofu and the rest of the ingredients. Stir until well combined and cook over medium-high heat for 5 to 10 minutes. Stir occasionally.
  3. You can have a  tofu scramble over some toasted bread and topped it with fresh parsley.
  4. Keep leftovers in a sealed container in the fridge for 3 to 4 days.
Scrambled tofu
  • 10 oz firm tofu (275 g), cut into 6 slices
  • 3 English muffins, sliced in half or 6 slices of bread
  • 1 batch of tempeh bacon
  • salt and pepper
  • 1 batch of vegan hollandaise sauce 
  1. Cook tofu in a pan with some oil (optional) over medium-high heat for both sides until golden brown. Set aside.
  2. Toast the English muffins or the bread slices.
  3. Top each English muffin half or bread slice with 3-4 slices of tempeh bacon, 1 slice of tofu, add some salt to taste and finally add some vegan hollandaise sauce. 
  4. Serve immediately or keep leftovers separately in sealed containers in the fridge for 4-5 days.

Vegan breakfast recipe #4: Pancakes

easy vegan pancake recipe
  • 1 cup whole wheat flour (120 g)
  • 2 tbsp brown, cane or coconut sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup plant milk of your choice (190 ml),
  • 1 flax egg
  • 1 tbsp oil (optional), 
  • 1 tsp vanilla extract (optional)
  1. Mix dry ingredients in a large bowl .
  2. Add the liquid ingredients to the bowl and stir until well combined. Let the mixture stand for 5-10 minutes before using it.
  3. Place 1/4 cup of the mixture (65 ml) in a lightly greased hot pan and cook for about 2 minutes for each side or until golden brown. When the underside is golden and bubbles begin to appear on the surface, it’s time to flip over onto the other side. 
  4. Serve immediately with your favorite toppings. Keep leftovers in an airtight container in the fridge for 3-5 days.

Vegan breakfast recipe #5: Baked beans

simple baked beans recipe
Baked beans
  • 1 can of organic baked beans
  • 2 slices whole meal bread
  1. Pour baked beans from can into a bowl. Microwave on high for 2 min.
  2. Meanwhile toast the bead. You got yourself a vegan breakfast. 

Vegan breakfast recipe #6: Burrito

Everything burrito
  • 1 cup rice leftovers
  • 1/4 cup nutritional yeast
  • 1 tbsp virgin olive oil
  • 1 red bell pepper, diced
  • 1 small onion, diced
  • 1 cup mushrooms, sliced
  • 1 tomato, diced
  • 2 tortillas
  • hummus / avocado
  • herbs to taste 
  1. Stir fry rice leftovers, onion and mushrooms.
  2. Remove from pan and then quickly toast tortillas.S
  3. pread hummus or avocado over tortilla, add stir-fry and fresh veggies (pepper, tomato).
  4. Sprinkle with nutritional yeast. 

Vegan breakfast recipe #7: Muffins

G'MORNING muffin
G'morning muffins
Energy muffins
Orange pecan muffin
  • 1 cup whole wheat flour
  • 1/3 cup all-purpose flour
  • 1/2 cup coconut sugar
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 flax eggs
  • 2/3 coconut oil
  • 1 tsp vanilla extract
  • 1 apple, cored and diced
  • 1/2 cup dates, diced
  • 1 carrot, grated
  • 1/2 cup pecans, chopped 
  1. Preheat oven to 350’F. Place in 12 muffin liners.
  2. In one bowl combine dry ingredients and stir well.
  3. In a second bowl combine wet ingredients and stir well.
  4. Add wet mixture to dry mixture and stir until combined.
  5. Add apple, dates, carrot and pecans.
  6. Mix until evenly distributed. Bake for 25-30 min.
G'MORNING muffin
G’morning muffins
  • 1.25 cup whole wheat flour
  • 1/3 cup quick cooking oats
  • 1/4 cup flaxseed meal
  • 1/4 maple syrup or organic sugar
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 cup plant yogurt
  • 1/4 cup plant milk
  • 2 tbsp coconut oil
  • 1tsp vanilla extract
  • 1 flax egg
  • 1.5 cup dates 
  1. Preheat oven to 400’F. Place muffing lines in 12 muffins cups.
  2. In one bowl combine dry ingredients and stir well.
  3. In a second bowl combine wet ingredients and stir well.
  4. Add wet mixture to dry mixture and mix until combined and add dates.
  5. Fill each muffin cup about halfway full. Bake for 15 min.
Energy date muffins
  • 1.5 cup whole wheat flour
  • 1/2 cup bran meal
  • 1/4 cup maple syrup
  • 1.5 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup coconut oil
  • 1 flax egg
  • 1/4 cup fresh orange juice
  • 1/2 cup plant milk
  • 3/4 cup pecans, chopped 
  1. Preheat oven to 400’F. Place liner to 12 cups.
  2. Combine and mix dry ingredients in one bowl and wet ingredients in a second bowl.
  3. Add wet mixture to dry mixture and stir well. Bake for 20 minutes.
Orange pecan muffin

Vegan breakfast recipe #8: Granola

Best homemade granola recipe
Homemade granola galore
  • 1/4 cup maple syrup
  • 1/3 cup coconut oil
  • 5 cups rolled oats
  • 1 cup pecans, coarsely chopped
  • 1 cup blanched slivered almonds
  • 1 cup walnuts, coarsely chopped
  • 1/2 cup pepitas
  • 1/2 cup sprouted pumpkin seeds
  • 2 cups unsweetened shredded coconut
  • 1/2 cup huss-less sunflower seeds
  • 2/3 cup raisins
  • 2/3 cup cranberries 
  1. Preheat oven to 325’F.
  2. In a microwavable bowl, heat maple syrup and coconut oil together until coconut oil melts.
  3. In a large bowl combine remaining ingredients, except the raising and cranberries.
  4. Add the maple syrup mixture and stir well. Spread out on large baking pan. Bake for 20 min.
  5. Remove from the oven and add raisins and cranberries. Mix well.
  6. Before storing in a glass jars let it cool completely. 

Vegan breakfast recipe #9: Yogurt

Cashew yogurt
Coconut yogurt
  • 2 2/3 cups raw cashews (400 g)
  • 1 1/2 cup water (375 ml)
  • 4 tbsp lemon juice
  • 1/4 tsp salt
  • 3 probiotic supplements
  1. Soak cashews overnight.
  2. Drain and place them in a blender with the rest of the ingredients (except the probiotic supplements). Blend until smooth.
  3. Place the yogurt in a bowl, add the 3 probiotic supplements (we need the probiotic powder, so empty the capsules). Mix well.
  4. Cover with a cheesecloth and let it sit in a dark, cool room for at least 12 hours. 
Cashew yogurt
  • 3/4 cup young coconut meat (175 g)
  • 2 tbsp coconut water
  • 1 tsp lemon juice
  • 2 probiotic supplements
  1. Once the coconut is open, pour the coconut water in a jar. We’re gonna need only 2 tbsp, so you can drink the rest.
  2. Scoop the meat out of the coconut using a spoon. Clean the meat and take out any brown things.
  3. Place the meat, coconut water and lemon juice in the blender and blend until smooth. If the mixture is too thick, add more coconut water. It has to have a yogurt consistency.
  4. Place the yogurt in a bowl, add the 2 probiotic supplements (we need probiotic powder, so empty the capsules). Mix well.
  5. Cover with a cheesecloth and let it sit in a dark, cool room for at least 12 hours. 
Coconut yogurt

Vegan breakfast recipe #10: Smoothies

Green smoothies, fruity smoothies, protein, veggie..any type of smoothie

Smoothies are great. They’re perfect if you eat light breakfast or it’s summer time and you don’t need a solid meal.

Smoothies are quick and easy to make. Put in blender pretty much whatever ingredient s you want, add some water, some powder, nuts or other superfoods and blend it up.

Now that your belly is full…

That’s our 10 vegan breakfast recipes for beginners with variations.  For last minutes mornings toast, baked beans, and pretty much every breakfast that we mentioned if you pre-make it. 

Scramble and pancakes takes longer to make, muffins as well if you want to have it fresh and warm. These can be your weekend breakfast treats.

I hope these breakfasts cover all or at least most of you morning situations and will keep you satisfied and happy.

If you liked what you’ve read, please leave a comment bellow so we can chat some more. Your comment help to push this post so more people can read it and find the info they were looking for.   

You can also find me on social platforms, under the “Vegan for beginners”..just click that FB icon below and I’ll talk to you soon.

I love hearing from you guys.

Till next time,

12 thoughts on “Vegan breakfast recipes for beginners”

  1. I always struggle to keep a healthy diet. This Vegan diet sounds like something I would try.

    I don’t like diets that require fancy ingredients, and as you mentioned above, this one doesn’t require that.

    I do eat oats everything single morning, so I guess I am on the right track, to begin with, but I see that you recommend adding banana’s and so forth with, so I’ll just add that into my Oats Bowl.

    I eat most of these things mentioned above, but I haven’t mixed it the way you recommend. I will try this, as I like trying new things.

    Thank you for sharing this amazing Vegan Breastfast people can try.

    All the best to you.

    • Hi Aabidah, I feel the same about putting lost of time in cooking and fancy ingredients. I just don’t have the time for it..and sometimes I do feel bad because of that but we only have 24 hours in a day and yeah..

      Also, cooking should be fun so don’t be afraid to change the recipe, tweak it a little and make it to your taste. If you don’t like a banana on oats, use an apple or berries. If you don’t have almonds use some other nuts or seeds, try different plant milk to find the one you like.. For example, I really like rice milk but I a coffee, rice milk for me is so gross I cannot drink it at all. So yeah, just play around and see what you like and what not.



  2. When my niece went vegan a couple of years ago, it kind of threw a wrench into my sister’s and my cooking experiences.  I have not gone vegan myself, but I have definitely thought more about my food choices from her changing hers.  At first, we were lost when it came to gatherings, because we were always trying to make her that “vegan dish” so she could eat with us.  It seemed everything we made was not vegan (except the veggie tray and fruit bowl lol).  Now, we’ve actually incorporated more and more vegan into our menus and so finding your site, I have to say, made me smile.  The recipes looks absolutely delicious, and I can’t wait to show my sister.  Thank you so much for putting all of this together.

    • Babsie, thank you so much for leaving your comment. This is why I have this website, to help people find info, aware them and bottom line bring family closer together. It’s so nice of you to try and make vegan dish for your niece – many families and friends goes on a defensive mode. If you or your sister like cookbooks there are couple of really good ones you can use as an inspiration, both, for yourself or your niece.

      I’ll be posting more recipes shortly and regularly 🙂

      Thank you,


  3. Wow! Good to learn few stuffs on vegan break fast. My grand ma always prepared it then before she was late. Recipe 10 and 3 looks cool for me. Do you have a channel on YouTube that’s centred on stuffs like this. I learnt vegan diet are very nutritious and low in fats. 

    Nice write-up  Katya

    • Hey Jordan, I unfortunately I don’t have a YouTube channel (yet) but you can find loads of vegan recipes there, and from reliable sources as well, so give it a go.

      Yes, if you eat the right type of vegan diet by which I mean wholefoods rich in fiber, vitamins and mineral and vastly limit processed foods, vegan diet makes you feel incredibly good and clean. If you eat like this, your cholesterol levels improve, blood pressure gets in check, gut health improves dramatically and it’s just a freight train of health bonuses. Slowly but steadily, the plant based diet is progressing and getting more and more sought for health reasons.   



  4. Hello Katya, I must not hide my feelings all your recipes are eye catching, I also appreciate you for your research and time to discover all this recipes, I am grateful I can get in touch with you through your social profile on your website, I will show this to my girl friend but how i wish she does it very well as it is in the picture of your website. Contacting you will make her do it best because you are good at it

    • Thank you AmDetermined, absolutely, feel free so send me an email or chat up on Facebook. I answer to every single message myself, so no matter the topic I do my best to answer your question 🙂



  5. Hello Katya,

    I am not a vegan but reading this because both my nieces are. Will share these wonderful breakfast recipes with them. There are 2 recipes here that I am going to try myself. I have never tried overnight oats and this caught my attention. I think it will be nice to have in the morning rush. And the granola. Love them.

    Thanks for sharing the recipes.


    • Hi Sharon, I’m glad you found the recipes you found worth trying 🙂 Overnights oats are one of my favourite because I usually eat oatmeal for breakfast so having them waiting for me in a fridge only makes things easier. And granola, you can put in or skip whichever seeds and nuts you wish, whatever you have in a pantry works well. For a little extra morning boost you can then add a bit of granola on the overnight oats – crunchy, creamy and healthy.




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