Vegan food is super fun to cook, it’s flavourful and tasty and it’s not only good for animals but also really healthy for us. Veganism is growing fast and with that, all we want are new recipes to try and see how innovative we can get. To help with that why not try our easy vegan breakfast recipes for beginners – 7 Tasty recipes.
These recipes are easy to make, healthy, and tasty, all at once. They are also made with easily available and affordable ingredients, so you don’t have to worry about spending a ton of money or time hunting them down. These recipes are amazing for beginners and are a great way to dip your toes into a vegan diet. It’s a great way to learn the ways one can use plants and other vegan alternatives and make a fulfilling nutritious meal.
Table of Contents
Here Are Easy Vegan Breakfast Recipes For Beginners – 7 Tasty Recipes
- Tofu scramble
- Acai Bowls
- Avocado tofu toast
- Banana cinnamon rolls
- Peanut butter and jelly chia pudding
- Vegan double chocolate beet muffins
- Vegan chocolate chip and oatmeal pancake
Tofu Scramble
Ingredients
For the spice mix
- 30 grams of nutritional yeast
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon black salt or regular salt
- 1/4 teaspoon garlic powder
- 3/4 teaspoons turmeric
For the tofu scramble
- 1 tablespoon oil (coconut or vegetable)
- 200 grams of button mushrooms, sliced
- 500 grams tofu block medium-firm or firm
- 400 grams black beans canned, drained
- 1 small yellow onion chopped
- 1 red pepper, chopped
- 3cloves garlic, minced
Method
- Take a bowl and add in all the spice mix ingredients and stir to combine
- Use medium-high heat to heat up a skillet. Once heated, add the olive oil to it.
- Add in the mushrooms, onions, garlic, pepper, once the oil has heated up, and saute until all the ingredients start browning, for about 8 minutes.
- Add the tofu and start to break them apart using a spoon until they are scrambled. Add the black beans and then add the spice mix in and stir all of it together.
- Let it sit on the heat for another 5 to 8 minutes.
Acai Bowls
Ingredients
- 2 cups frozen berry mix (blackberries, blueberries, strawberries, raspberries)
- 1 banana
- 2-3 tablespoons acai berry powder
- water or vegan milk, if needed
- 1 serving vegan protein powder(Optional)
- Nut butter and Hemp seeds
Topping
- A mix of fresh berries
- Granola
- Toasted coconut flakes
- Chia seeds and Hemp hearts
Method
- Use a blender to blend together the berries, banana, acai powder, protein source (optional).
- Blend all of them until they form a smooth paste. Add extra water or vegan milk if required.
- Pour out the paste into a serving bowl. You can use the given toppings or use your own imagination and top it off with whatever your heart desires.
Avocado Tofu Toast
Ingredients
- Vegetable oil or Coconut oil spray
- 350 grams tofu block, pressed and drained
- 1 avocado, sliced
- 1/2 teaspoon salt-free garlic powder
- Freshly ground black pepper
- Pinch red pepper flakes
- Sprouts, thinly sliced radishes (optional)
Method
- Set your oven to 218°C and let it preheat.
- Use parchment paper to cover a baking sheet.
- Take the tofu block and cut it in the middle, along its length. This will make two equal blocks of tofu as thick as ¾th of an inch. Once that is done, take each block of the tofu and make 4 triangle-shaped slices.
- Place the triangular tofu slices on the prepared parchment paper, in one single layer, and spray some oil on it. Bake them until they have turned golden in color and crispy. At this point, you will also see some bubbling on the top side of the tofu slices. This process will take 20 minutes, approximately.
- Take them out of the oven and spray the other side with some oil. Face this side upwards and let them go into the oven for 10 more minutes. Once you see them turn golden and crispy and start to see some bubbling on this side take them out and let them cool off for approximately 5 to 10 minutes.
- Once they are cooled off, take your tofu slices and put avocado on them, generously. Add the garlic powder to it and spread it evenly. Add the sprouts and the radishes.
- Season the toast with a sprinkle of salt, pepper, and red pepper flakes. You can also use any other seasoning as per your taste.
- You can store leftovers in the refrigerator for a week. Just reheat it at 204°C in the oven for about 5 to 8 minutes. Or you can microwave them for 1 minute.
Banana Cinnamon Rolls
Ingredients
For the dough
- 500 grams bread flour
- 180 ml unsweetened vanilla almond milk (or vegan milk of choice)
- 80 grams granulated sugar
- 100 grams mashed ripe banana
- 15 grams of nutritional yeast
- 60 ml melted vegan butter
- 5 grams of salt
For the filling
- 125 grams of dark brown sugar
- 100 grams vegan butter softened
- 10 grams ground cinnamon
- 1 banana, sliced
- 35 grams of powdered sugar
- 1 teaspoon vanilla extract
- 70 grams vegan cream cheese, softened
- 1 tablespoon unsweetened vanilla almond milk (or milk of choice)
- 50 grams chopped walnuts (optional)
Method
- Heat up the milk up to 45°C.
- Use the bow of an electric mixer and add the milk and sugar to it. Sprinkle the yeast on the milk and sugar. Measure 225 grams of mashed bananas and add them. Add in the melted vegan butter too and mix until everything is just combined. Do not over mix.
- Add the flour and salt to the mixture and stir it in.
- You will see a dough beginning to form. Use the dough hook on the mixer to knead the dough. Use it at low speed for 8 to 20 minutes. By now, you should have a nice ball of dough. It should be slightly sticky. You can also use your hands to knead the dough on a floured surface
- Grease a bowl with olive oil and place your dough ball in it and cover it with plastic wrap and a warm towel. Let the dough sit and rise for at least one hour or until it has doubled in size. The time may vary depending on the weather conditions
- Once the double is double its original size, place the dough on a well-floured surface and use a rolling pin to roll it out to an approximate 15inch by 17-inch rectangle.
- Use some soft butter to spread on the rolled-out dough. Make sure to leave some margin on all four sides of the dough.
- Use a small bow to mix the cinnamon and the brown sugar. Sprinkle this mixture over the butter-coated dough, use your hands to do so. Top it off by adding the banana slices and walnuts.
- Starting from the smaller side of the dough rectangle, tightly roll it up. Make sure to seal all the edges tightly. You can cut off the excess dough on each end for they won’t have any cinnamon and sugar in them.
- Cut the rolled-up dough into 1 inch thick sections to make that classic cinnamon roll. You can use a serrated knife or floss to do this.
- Preheat your oven to 177°C. Keep your cinnamon rolls under a plastic wrap and a warm towel while your oven is preheating. This will help them raise more and make the result better.
- Use greased baking trays or ones lined with parchment paper to bake these cinnamon rolls. Make sure to remove the plastic wrap before baking the rolls.
- Let them bake in the oven until they become golden brown in color on the edges or for 25 to 30 minutes.
- You want them to have a soft center and to achieve that you need to bake them a little bit under.
- Once they are done baking, take them out of the oven and let them cool off for about 5 to 10 minutes
- Once they have cooled off, you can frost them!
- For the frosting, use an electric mixer bowl or any medium-sized bowl to combine the vegan cream cheese, vegan butter, vanilla extract, and powdered sugar. Beat all of them together until they make a fluffy and smooth texture. If you want a thinner glaze-like consistency, you can add a splash of almond milk.
Once done, you are ready to frost or glaze your vegan banana cinnamon rolls.
Serve immediately.
Peanut Butter And Jelly Chia Pudding
Ingredients
Chia Pudding
- 85grams chia seeds
- 250 ml of almond milk
- 2.5ml vanilla extract
- 30 ml maple syrup
Berry Jam
- 140 grams of mixed raspberries & strawberries
- 15 ml maple syrup
- 7 grams chia seeds
- Peanut butter layer:
- 60 ml peanut butter, melted
Method
- Take a bowl and add all of the pudding ingredients into a bowl. Whisk them together to combine them well. Let the pudding set in the fridge for a few hours or overnight until it gets to a thick texture. If it gets too thick, you can dilute it by adding some almond milk.
- Add all of the berries into a saucepan using medium heat, stir constantly until it’s all cooked, approximately 5 to 10 minutes.
- Once the berries are cooked well, add the chia seeds and the maple syrup in them. Mix well.
- Once all of it is well combined, take the berries off of the heat and let it cool down for about 5 minutes.
- Start assembling your pudding by starting with a layer of the chia pudding, then add a layer of the berry jam and top it off with a layer of peanut butter.
- Let it sit in the fridge for about 10 minutes. And enjoy!
Vegan Double Chocolate Beet Muffins
Ingredients
- 100 grams flax eggs
- 50 grams of unsweetened cocoa powder
- 135 grams of beet puree
- 175 grams whole-wheat pastry flour
- 80 grams of maple syrup
- 75 grams of brown sugar
- 3-5 grams of sea salt
- 7.5 grams of baking soda
- 60 ml melted vegan butter or coconut oil
- 60 ml unsweetened almond milk
- 50 grams of dairy-free semisweet chocolate chips
Method
- Lightly grease 12 muffins in a muffin tray or line them with paper liners. Preheat your oven up to 190°C.
- Take a large mixing bowl and prepare the flax eggs. Let it rest for 5 minutes.
- Whisk in the beet puree, maple syrup or agave, baking sugar, baking soda, melted oil, salt, and salt. Whisk them together for 45 seconds.
- Whisk one more time after adding the almond milk.
- Stir in the cocoa powder and the flour and mix them well with a spoon or a spatula. Make sure not to over mix.
- If you feel that the batter is too thick, just add a splash of almond milk to loosen it up a little. Although the batter should not be pourable, it should have a good thick consistency, scoopable
- The last step is to add in the chocolate chips.
- Once you’ve done that, separate the batter into all the muffin tins equally. Add some extra chocolate chips on the top to give it that extra chocolatey taste.
- Bake the muffins for approximately 17 to 22 minutes. To check if the muffins are done all the way through, insert a toothpick into the center and if it comes out clean, it is cooked.
- Take the muffins out of the oven and let them cool for a few minutes before taking them out of the muffin tin. Let them cool off completely on cooling racks.
Vegan Chocolate Chip And Oatmeal Pancake
Ingredients
- 1 ripe banana
- 5 grams of baking powder
- 1 pinch salt
- 35 grams whole wheat or unbleached flour
- 50 grams of flax egg
- 15 grams of almond butter
- 20 grams of vanilla extract
- 1 Tbsp avocado oil (or melted coconut oil)
- 3 tbsp unsweetened almond milk
- 1/2 cup rolled oats (or gluten-free oats)
- 75 grams of dairy-free semi-sweet chocolate chips
Method
- Use medium heat to preheat your skillet at about 148oc to 162oC
- Mix the flaxseed meal along with some water to make the flax egg, let it sit for about 3 to 5 minutes to get to the right consistency.
- Take your ripe banana and mash it. Add some baking powder to it and mash it some more.
- Add the oil, vanilla, salt, almond butter, almond milk, and the flax egg and stir everything together.
- Add in the oats and flour and combine well, make sure to not over mix. Mix in the chocolate chips.
- Grease the griddle slightly and scoop approximately ¼th cup onto it.
- Cook the pancakes until they are golden brown in color, for about 2-4 minutes on each side
- You can serve them plain or with syrup and chocolate chips. Or you can simply put any toppings as per your cravings.
