Top Vegan Breakfast Picks: Boost Your Day the Right Way

5 Easy Vegan Breakfast Ideas

Quick and easy vegan breakfast ideas for those who are rushed in the morning and may not have much time or cooking skills.

- The vegan BLT sandwich substitutes mushrooms for bacon, creating a delicious and healthier alternative.

- The fruit and yogurt parfait bowl combines dairy-free yogurt, granola. Also fresh fruits for a refreshing and nutritious breakfast option.

- The chickpea avocado toast offers a filling and flavorful combination of mashed avocado, chickpeas, sun-dried tomatoes and balsamic vinegar.

- The peanut butter banana and chocolate bagel provides a tasty and indulgent breakfast with the addition of grated vegan chocolate.

- The black bean crunch wrap offers a portable and satisfying breakfast option with seasoned black beans and picante sauce.

3 Vegan High Protein Savoury Breakfast Recipes

Here are three high protein vegan savory breakfast ideas. The first one is an avocado and cannellini beans toast. Other ingredients used are with garlic, coriander, spinach, lemon, olive oil and mushrooms. 

The second one is a vegan vegetable omelette made with gram flour. You need baking powder, water, soy sauce and assorted veggies. 

The third one is a chickpea scramble. This recipe is made with onion, garlic, turmeric, chickpeas, kale, salt, pepper and tomato. For better and tasty breakfasts, don't forget the importance of tasting while cooking to ensure proper seasoning. 

There are proven nutritional benefits of these plant-based breakfasts. Including the high protein content from beans and chickpea flour. These recipes are simple, delicious and affordable. Making them a great option for anyone looking to switch up their breakfast routine with healthy vegan alternatives. 

Vegan Breakfast Casserole (Meal-Prep)

Lets look into Plant-Based breakfast casserole. The casserole is made with zucchini, red bell pepper, russet potatoes, red onion and mushrooms. It is seasoned with thyme, onion powder, cumin, smoked paprika and cracked pepper. 

You can also coat with a half a cup of low-sodium vegetable broth. The vegetables are spread out on a parchment-lined cookie sheet and pre-baked for 25 minutes to wick out excess moisture. While the vegetables are baking, You can make the sauce that will hold everything together. The sauce is made with silken tofu, nutritional yeast, unsweetened almond milk. Other ingredients are turmeric, black salt, and cornstarch, blended until smooth and creamy. 

Once the vegetables are pre-baked, the sauce is poured over them and the casserole is baked for another 25 minutes until golden brown. The result is a hearty and delicious breakfast casserole that is perfect for a lazy weekend morning or even meal prep for the week ahead.