14 Easy Vegan Breakfast Recipe Ideas for Busy Mornings

Justina Huddleston is a food writer living in Los Angeles. When she’s not busy writing, she spends her time in the kitchen creating both virtuous and decidedly junky vegan food. Buffalo chickpea pizza, anyone? She’s also been known to eat a plain block of tofu or beans straight out of the can for lunch, but somehow those culinary adventures don’t make it to her Instagram . You can follow Justina on Twitter or see what’s cooking in her kitchen on her blog, ALife of Pleasures

Coming up with vegan breakfast  ideas isn’t always easy, especially if you’re new to the game. Eggs? No. Bacon? Uh-uh, honey. Even if you’re not a full-time vegan but just want to cut back on your consumption of animal products, starting with one meal a day is the easiest way to ensure a smooth transition. There are plenty of on the go options to help get you out the door with something in your belly even on the busiest mornings. Keep reading for easy vegan breakfast recipes.

1. Teff Porridge : Teff is a toasty “ancient grain” that’s an ideal candidate for porridge on mornings when you want something warm and cozy.

We love oats and smoothie bowls at breakfast, but when we’re craving something a little different, teff is our morning meal of choice. The pseudograin (it’s technically a seed like quinoa) tastes nutty with a slightly sweet flavor and contains almost 10 grams of protein  per one cup serving. If you’ve ever had Ethiopian food, you’ve probably had teff before. Teff flour is used to make injera, the light-as-air fermented flatbread served with most meals. You can find it at your local co-op or natural foods grocery store, and while the flour is great for gluten-free baking (it acts like a binder), the tiny seeds cook up into a delicious porridge.


(Serves 2)


  • 1/2 cup teff
  • 1 1/2 cups water


  1. Add teff to a saucepan and cook on medium heat to toast the grains, stirring frequently. You might hear the grains start to pop, which is normal — that’s when you should add your liquid.
  2. Pour the water into the teff, then bring it to a low boil. Cover your pan and let the teff cook for about 10 minutes, stirring occasionally. If the porridge gets too thick before the grains are tender, add a little more water.
  3. Once the porridge has reached the consistency you want and the seeds are tender, add your favorite toppings and eat up.

Serving suggestions:

  • Classic Teff Porridge: Drizzle in some maple syrup, a splash of milk, and top with sliced bananas.
  • Pumkin Pie Teff Porridge: Stir in 1/4 cup pumpkin puree, some milk, and a sprinkle of pumpkin pie spice.
  • Almond Joy Teff Porridge: Add coconut milk, dried sweetened coconut, cacao nibs, and crushed almonds.

Don’t be afraid to get creative — the nutty, rich taste of teff can stand up to a lot of different combinations.

2. Steel Cut Oats: If you’re tired of mushy rolled oats, try this heartier variety, which has a more rustic texture (and works well if you’re craving a savory breakfast, too).


(Serves 4)


  • 4 cups water
  • 1/4 teaspoon salt
  • 1 cup steel cut oats


  1. Bring 4 cups of water and salt to a boil in a saucepan.
  2. Once the water is boiling, sprinkle in 1 cup of steel-cut oats. Let the mixture boil, stirring frequently, until it starts to thicken. At first it will look like loose oats just floating in water, but you’ll be able to tell when the oats start breaking down and the mixture starts to get a little smoother.
  3. Reduce the heat and bring the oats to a gentle simmer, stirring occasionally. You might need to add between 1/2 – 1 cup of water more if your oats start to get too thick before they’re tender — we added an extra 1/2 cup while they were cooking to get the texture we wanted. It can take up to 30 minutes for the oats to get tender, and don’t forget to give them a quick stir every once and a while, so the bottom of your pan doesn’t scorch.
  4. When the oats are the consistency you like, serve them up.  Try one of the serving suggestions below, but don’t be afraid to experiment with your favorite flavors. Also, these oats keep fabulously in the fridge — just reheat them with a little extra water or milk, and then add your preferred toppings.
Steel-Cut Oats Recipe

Serving suggestions:

  • Make savory Korean-inspired oats by swirling in some toasted sesame oil and a splash of soy, then top your bowl with a crispy fried egg and serve with pickled perilla leaves or kimchi.
  • stir in some almond or peanut butter, then top with sliced bananas.
  • Go classic with a comforting bowl of oats served with a pat of butter, maple syrup, a sprinkle of cinnamon, and a splash of cream.
  • Make ris-oat-to by cooking your oats in broth, stirring constantly until they’re creamy. Stir in some butter, a handful of Parmesan, chopped parsley, and some truffle shavings if you’re feeling hella fancy.
  • Try a steel-cut-oat paella by cooking your oats in a mixture of saffron-infused broth, a splash of wine, and some smoked paprika. Top the oats with sautéed bell peppers, grilled chicken, and sautéed Spanish chorizo.

The option are endless and however you eat them, steel-cut oats deliver the fiber and nutrients you can expect from a hearty whole grain.

3.Blue Malik Bowl: Frozen bananas, blended with vitamin B-rich spirulina, combine for a base that can be topped with fresh fruit, nuts butter, and chia pudding. It’s totally Instagram-worthy, but it’s surprisingly easy to make.


(Serves 1)


  • 2 bananas, diced into 1-inch pieces, and frozen overnight on a sheet tray
  • 1 teaspoon vanilla powder
  • 1-2 teaspoons Blue Majik, plus more for dusting
  • splash of non-dairy milk, if needed

Optional Toppings:

  • coconut whipped cream
  • pitted and de-stemed cherries
  • freeze-dried cherries
  • pitted and diced strawberries
  • cherry chia jam (chia seeds reconstituted in cherry juice)
  • nut butter
  • dark chocolate shavings
  • edible flowers (optional)


  1. In a food processor or blender, blitz banana, vanilla powder, and Blue Majik until smooth and creamy. Add a splash of non-dairy milk, if needed, to make ingredients come together. Serve immediately or transfer into an air-tight container (with a piece of parchment paper) freeze in an airtight container for at least 2 hours.
  2. Scoop and serve. Quickly garnish with coconut whipped cream, fresh and freeze-dried cherries, strawberries, chia jam, a dollop of nut butter, dark chocolate shavings, and edible flowers (optional).

4. Overnight Oats: Eating any kind of porridge for breakfast will give you a nutritious start to your day. When we’re really busy, we like making several servings of overnight oats ahead of time. Combine oats and milk, then pop them in the fridge to rehydrate for a quick grab-n-go breakfast.

5. Chia Pudding: Chia pudding is another make-ahead meal that you can quickly eat before you head out the door.


That time of month? Grab a bowl of this stat. Loaded with cacao, which balances hormonal mood swings, and raspberries, which can help relieve bloating, why even pop a Midol?!

From Gabi Conti, Brit + Co

(Yields 1 serving) 


  • 1 cup of coconut milk
  • 1 Tablespoon of vanilla extract
  • 1/4 cup of thawed frozen raspberries
  • 2 Tablespoons cacao powder
  • 1 Tablespoon of coconut sugar
  • 1/4 cup of chia seeds

Optional Toppings:

  • roasted cacao nibs
  • roasted hazelnuts
  • shredded unsweetened coconut
  • 2-3 edible flowers
  • 1/2 banana, sliced
  • frozen raspberries, thawed


  1. In a blender, blend coconut milk, vanilla extract, raspberries, cacao powder, and coconut sugar until smooth.
  2. Slowly whisk the blended milk into the chia seeds until it forms almost a pudding-like consistency. It’s okay if there’s more milk than seeds, the seeds will absorb the milk.
  3. Refrigerate for at least 2 to 3 hours or overnight.
  4. Once ready, top with whatever toppings you desire.
Tropical Kiwi Chia Seed Pudding Recipe


Cure your winter blues with a tropical-inspired bowl. Loaded with vitamin C-rich kiwi and iron-packed spinach (it’s how it stays so green), this recipe will make you feel like you’re relaxing on a beach and provide all the energy to power through your day.

Recipe from Gabi Conti, Brit + Co

(Yields 1 serving) 


  • 1 cup of coconut milk
  • 1 teaspoon of grated or ground ginger
  • zest of 1/2 a lime
  • 1 Tablespoon of vanilla extract
  • 1 Tablespoon of coconut sugar
  • 2 kiwis peeled and cubed
  • 1 handful of baby spinach
  • 1/4 cup of chia seeds

Optional Toppings:

  • 1 Tablespoon of cubed mango
  • 1 Tablespoon of cubed papaya
  • gluten-free granola
  • 2 to 3 edible flowers
  • shredded unsweetened coconut
  • 1 kiwi, sliced
  • zest of 1/2 a lime


  1. Blend coconut milk, ginger, lime, vanilla, coconut sugar, kiwi, and spinach until smooth.
  2. Slowly whisk the blended milk into the chia seeds until it forms almost a pudding-like consistency. It’s okay if there’s more milk than seeds, the seeds will absorb the milk.
  3. Refrigerate for at least 2 to 3 hours or overnight.
  4. Once ready, top with whatever toppings you desire.
Lemon Bar Chia Seed Pudding Recipe


Lemon bar lovers, take note. Infused with immunityboosting turmeric (take that, flu season!) andmetabolism boosting lemon, this bowl is sure to add some pep in your step this morning.

Recipe from Gabi Conti, Brit + Co

(Yields 1 serving) 


  • 1 cup of coconut milk
  • 1 Tablespoon of grated or ground turmeric
  • juice of 1 lemon
  • zest of 1/2 lemon
  • 2 Tablespoons of honey
  • 1 Tablespoon of vanilla extract
  • 1/4 cup of chia seeds

Optional Toppings:

  • 1 Tablespoon of golden raisins
  • 1/2 a banana sliced
  • Trader Joe’s Coconut Sesame Seed Clusters
  • 2 to 3 edible flowers
  • shredded unsweetened coconut
  • zest of 1/2 a lemon
  • sprinkle of ground turmeric


  1. Blend coconut milk, turmeric, lemon juice and zest, vanilla, and honey until smooth. Taste, and if not sweet enough, add more honey.
  2. Slowly whisk the blended milk into the chia seeds until it forms almost a pudding-like consistency. It’s okay if there’s more milk than seeds, the seeds will absorb the milk.
  3. Refrigerate for at least 2 to 3 hours or overnight.
  4. Once ready, top with whatever toppings you desire.

6. Rice Cakes With Veggies and Hummus:Rice cakes come in all sorts of flavors these days, and they’re a lighter whole-grain option if you don’t want to have toast or a warm bowl of oatmeal. Paired with veggies and hummus, it’s a delightful breakfast on hot summer mornings.

7. Dates, Almonds, and Fruit: You can’t go wrong with this classic combination. Dates and fruit are a sweet treat, while the nutty almonds will give you a boost of protein and healthy fat.

8. Vegan yoghurt : Soy, coconut, almond — there’s a vegan yogurt for everyone these days. Pair your favorite with a low-sugar granola.

9. Avocado Toast:Is there a breakfast more quintessentially vegan than avocado toast? Creamy, crispy, and nutritious, this is a classic option for a reason.

10. Smoothies: Mastering the art of the smoothie will serve you well even if you aren’t totally plant-based. Try this blood orange and banana drink to really perk up your mornings.

Blood orange and banana smoothies are a win-win when it comes to body and soul. The pretty pop of color will keep moods high, and their vitamin C can help shorten the length of time you suffer from an inevitable cold. Blood oranges are closer to red than orange on the inside, and it’s those darker pigments that make them higher in antioxidants than regular oranges.

Though the name is a bit macabre, blood oranges are a treat to have on hand, for sure. These oranges range in color on the inside from pinkish to ruby red to, well, blood red. On the outside, the skin has a bit of a maroon-ish hue. As far as flavor goes, you won’t mistake these for something other than oranges.

Vitamin C, if taken regularly, can significantly alleviate the severity of the colds. So share this knowledge and pass the smoothies. For this recipe, there will be plenty, as it makes enough for four.


(Serves 4)


  • 16 ounces fresh blood orange juice
  • 2 frozen bananas
  • 1/2 cup plain Greek yogurt
  • 1 cup ice
  • 1-2 tablespoons honey, to taste


  1. Add all the ingredients to a blender and blend until smooth.
  2. Pour into four glasses, and drink immediately.

11. Tofu Scramble: Soft tofu can be scrambled just like an egg. Season it with turmeric and kala namak black salt (naturally rich in sulfur, it tastes like eggs!), then sauté the tofu with your favorite veggies.

Tofu Scramble

4 to 6 Servings

There’s cooking magic at work here: The turmeric turns the tofu yolk-yellow, and the garnishes lend the whole dish a huevos rancheros vibe.


  • 2 14-ounce blocks extra-firm tofu
  • 2 tablespoons vegetable oil
  • 1 small onion, chopped
  • 1 small green bell pepper, finely chopped
  • 1 small red bell pepper, finely chopped
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons ground turmeric
  • 1 15-ounce can black beans, rinsed, drained
  • 1/4 cup coarsely chopped fresh cilantro
  • Kosher salt, freshly ground pepper
  • 4-6 whole wheat tortillas, warmed
  • Garnishes: salsa, chopped avocado, grated cheddar, sliced scallions, and hot pepper sauce (optional)


  • Place tofu on a plate lined with several layers of paper towels (to absorb liquid). Using a fork or potato masher, smash tofu.
  • Heat oil in a large skillet over medium-high heat. Add onion and peppers; cook, stirring occasionally, until softened, 3-4 minutes. Stir in coriander and cumin; cook until fragrant, about 1 minute. Stir in tofu, then turmeric. Add beans; cook, stirring often, until heated through, 1-2 minutes. Stir in cilantro; season with salt and pepper.
  • Serve scramble with tortillas and garnishes, as desired.

12.AMARANTH:Top a bowl of vegan yogurt with fruit and popped amaranth or make a bowl of creamy amaranth porridge.


Naturally gluten-free, amaranth fits into a paleo lifestyle since it’s technically a pseudograin (AKA a seed that cooks up like a grain). Great for vegetarians and vegans, amaranth is also a plant-based protein source. One cup packs in nine grams of protein.


You will love how toasty it tastes when popped (like popcorn) or boiled over the stovetop and cooked into porridge akin to polenta. Amaranth can also be ground into flour for baking. You can also sprout amaranth by soaking it in water with a splash of vinegar, whey, or lemon juice to sit out overnight. This starts the sprouting process (and helps decrease the gas-producing phytic acid) — just make sure to rinse it afterwards, before using.


Ready to try amaranth? Head to the bulk section or where whole grains are sold in your favorite store, or order it online, packaged and sold by Bobs Red Mill,  Arrowhead Mills, or NOW Living Foods.

Whether you swing sweet or savory, here are two easy recipes to get you started cooking with amaranth.

Caramelized Apple Yogurt Bowls With Popped Amaranth Recipe


(Serves 2)

Note: If you can get a hold of piloncillo, an unrefined Mexican sugar, do so! It’s sold in cones that can be grated with a cheese grater and offers more of a molasses-like flavor. You can often find it in Latin American grocery stores or online.


  • 1 1/2 teaspoons amaranth
  • 2 Tablespoons unsalted butter
  • 1/4 teaspoon ground cinnamon
  • 2 Tablespoons brown sugar or finely grated piloncillo
  • dash of kosher salt
  • 1 Honeycrisp (or Fuji) apple, cored and thinly sliced
  • 2 cups plain yogurt


1. Pop the amaranth. Set a small skillet over medium high heat. Dribble a drop of water in — if it sizzles, the pan is hot enough, but wait 1 minute more before popping. In 1/4 teaspoon increments, pop the amaranth by covering the lid or hovering the lid a few inches away from the lip of the skillet. Take care! Amaranth burns quickly. Listen for the successive pop-pop-pop sound to die down — once that happens and the popping slows, about 10 to 12 seconds, remove the skillet from the heat, pouring the popped amaranth into a small bowl. Pop the rest of the amaranth using the directions above. Set aside.

2. Make the caramelized apples. Melt the butter in a skillet. Stir in the cinnamon, brown sugar, and kosher salt. Add the apples and cook over medium low heat for about 10 minutes or until the apples have softened and the liquid turns syrupy. Cool the apples for about 10 minutes. Separate the apple slices from the syrup.

3. Stir the syrup into the yogurt.

4. Assemble. Spoon a dollop of the yogurt into each bowl. Top each with half of the apple slices. Sprinkle on half of the popped amaranth onto each bowl.

Three Cheese Amaranth Porridge Recipe


(Serves 4 to 5 side dishes or 2 one-bowl mains)


  • 3 cups low sodium vegetable or chicken stock
  • 1 cup amaranth
  • 3 ounces grated cheese (we used a mix of Parmesan, sharp white cheddar, and medium cheddar)
  • 1 Tablespoon finely chopped parsley leaves, packed
  • dash of ground black pepper
  • fried egg, optional
  • roasted asparagus spears, optional
  • chives, to garnish


  1. Bring the stock to boil in a saucepan. Stir in the amaranth. Cover and lower the heat to simmer for 25 – 27 minutes. The amaranth cereal will look a little loose, and that’s okay. It will thicken up with the cheese and also once it rests.
  2. Stir in the cheese, parsley, and black pepper. Cool for about 5 minutes. Top with fried egg, roasted asparagus spears, and finely chopped chives.

13. Fruit Salad: Fruit salad that’s 75 percent honeydew melon is just depressing. Try Chrissy Teigen’s take instead, loaded with tropical fruit and topped with a zesty coconut-lime dressing.

14. Slow-Cooker Cinnamon RollsSet it and forget it, then come back to a oozy casserole that will feed your whole household.

Everything You Need to Know How to Cook Jackfruit Like a Boss

Jackfruit is one of those ingredients we eat all the time, but it’s rare to actually prepare it at home. You can get savory jackfruit in meal-ready pouches in the vegetarian section of the grocery store, and you can snack on canned jackfruit in syrup when your sweet tooth starts aching. If you really want to get a better understanding of this enormous, delicious tropical fruit, though, you should try preparing it at home. Jackfruit is eaten one of two ways, either in its savory, unripe green state, or its ripe, sweet state.

Unripe green jackfruit is known for taking on the texture of pulled pork when cooked. You can stew it until tender, then broil or pan-fry it so it gets scrumptious crispy bits. Ripe jackfruit is a juicy tropical fruit that has a flavor that’s a cross between pineapple, banana, and mango. However you decide to eat it, scroll on for our complete guide to buying, butchering, and preparing your jackfruit.

1. Choose the perfect Jackfruit

Purchasing a jackfruit at the store can be a little daunting — they’re enormous. They can grow to weigh up to a hundred pounds (!), though you’ll usually find ones quite a bit smaller than that at the store. At some Asian grocery stores you’ll see them cut into large chunks then packaged on styrofoam trays; if you have that option in your area, you should go for it, especially if it’s your first time working with jackfruit. It’s hard to find whole unripe jackfruit in stores, and even harder to prepare it. But if you’re determined, look for jackfruit with an evenly green color and not much of a scent. Ripe jackfruit should have a noticeable, musky fruit odor and a yellow-green skin. If it’s pre-cut, the fleshy pods within ripe jackfruit fruit should be an orangey-yellow color and rather soft to the touch, while unripe jackfruit will be pale with light green tones and less distinct pods. In the US, the pre-cut fruit is usually the sweet, ripe variety.

2. Prepare your workspace

Jackfruit is notorious for being filled with an extremely sticky latex sap that can ruin your counters and knife if you aren’t careful — and the sap is even worse if you’re working with unripe green jackfruit. Prepare your workspace by lining your counter and cutting board with plenty of newspaper. Have extra newspapers or paper towels handy for wiping up sap as it comes out of the fruit. Wear a pair of powder-free gloves, then oil them and your knife liberally with cooking spray or coconut oil. Sap will start oozing out of the fruit once you cut into it. Use the newspapers or paper towels to wipe away the sticky sap so it doesn’t drip down and get all over your kitchen. Make sure you re-oil your knife after each cut — if you don’t take this precaution, the sap can easily ruin the blade.

3. Begin the butchery

Ripe Jackfruit: Since jackfruit is so large, it’s helpful to cut it into smaller pieces before extracting the fruit. Cut it length-wise into four pieces. Each jackfruit is filled with fleshy pods, each encasing a large seed. Remove the core running along each wedge, then dig the fleshy fruit pods out of the surrounding white fibers and extract the seeds. You can eat the seeds by boiling and peeling them — they have a texture like chestnuts and can be eaten as a snack or added to curries. If you don’t want to use them, you can compost or discard them with the rest of the scraps.

Once your fruit pods are extracted, you can eat them fresh or freeze them to use in smoothies. Discard the skin and fibers of the fruit carefully, so you don’t get sap anywhere. If you did get any sap on the blade of your knife, wash it thoroughly with soap and hot water. Then, hold the blade over an open flame from a lighter or your gas stove burner — the flame should burn off any of the sticky residue. You can also try using coconut oil to remove the latex (the sticky substance) — just rub it on the affected area, let it sit, and then scrub it off.

Unripe Jackfruit: If you’re cooking unripe jackfruit, start by cutting the skin off the fruit. Then, cut the flesh into large chunks, and simmer in a pot of water until tender. You can then separate the pods from the rest of the fruit, remove the seeds, and use the green jackfruit in your favorite savory recipes.

Not sure you want to go through all that hassle? You can find canned green jackfruit in brine and canned ripe jackfruit in syrup at most Asian grocery stores, and Trader Joe’s carries canned green jackfruit now too. It’s worth getting the hands-on experience at least once, though — just make sure it’s only figuratively hands-on, because if you don’t wear gloves, you’re going to be sorry!

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