Sometimes as a vegan, going out to eat breakfast at restaurants usually means that you are picking random foods from the a la carte menu and hoping for the best. It means having to ask if the hashbrowns are cooked in butter and praying that somehow their waffle batter is vegan (spoiler alert: it never is). Needless to say, of all the meals, easy vegan breakfast ideas can be very challenging.
Before you went vegan or before you were vegan curious, breakfast was synonymous with eggs (chicken periods), bacon (fatty pieces of pig), milk and cereal (pus filled milk over colorful GMO sugar shapes) and pancakes. Thankfully there are vegan alternatives to all of these breakfast ‘staples’ AND the can be made in the comfort of your own home…in your pajamas…or in your birthday suit 🙂
Below you will find some vegan twists on non-vegan breakfast classics as well as some new and simple breakfast ideas (i.e. a big, beautiful plate of fruits). There’s also a video at the end for those who are more visual. Let me know in the comments if you try any of these recipes or drop some of your favorite vegan breakfasts below. Enjoy!
Easy Vegan Breakfast Ideas
Huevos Rancheros with Tempeh Bacon and Black Beans
Huevos Rancheros with Tempeh Bacon and Black Beans:
- 1 package silken tofu (drained) (approx 16 oz)
- 1 package medium tofu (drained)
- 1-2 tbsp coconut oil
- 1 cup almond milk
- 2 tbsp nutritional yeast
- 1/2 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp Dijon mustard
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp pepper
After both packages of tofu are drained of excess water, cook them in a skillet along with coconut oil to keep from sticking. Cook until desired texture. I cooked mine on med-low heat for about 15 minutes. The texture should be similar to scrambled eggs so keep that in mind when trying to reach your desired consistency.
Once the tofu is cooked, reduce heat to low and toss in Ranchero Sauce. Cook for about 5-10 mins making sure tofu does not stick to pan. (vegan bacon recipe is below)
Vegan Bacon (Tempeh)
- 1 package tempeh
- 1 tbsp soy sauce or Bragg's liquid aminos
- 1 tbsp olive oil
- 1 tsp maple syrup
- 2 tsp liquid smoke
- 1/2 tsp hot sauce
- 1/2 tsp cumin
Slice the tempeh into thin slices and let the pieces sit in the marinade for 10-15 minutes (overnight if you can).
Sautee tempeh in a pan with a light layer of olive oil. Cook until desired crispiness. Toss in any remaining marinade you have left over and let simmer.
Remove tempeh slices from heat and place on a paper towel. Can dice if desired or serve as is.
For the tempeh, I used Lightlife's brand which can be found at many health food stores.
If you want to make a jar of the marinade so you don't have to remix every time, increase the measurements 1:1 to each serving you'd like to store away. Example: for 4 servings, do 4x as much of each ingredient.
- If you want to make a jar of this, increase the measurements 1:1 to each serving you’d like to store away. Example: for 4 servings, do 4x as much of each ingredient
- Slice the tempeh into thin slices and let the pieces sit in a marinade for 5-10 minutes (or overnight). Sautee tempeh in a pan with a light layer of olive oil. Cook until desired crispiness. Toss in any remaining marinade you have left over. Remove tempeh slices from heat and place on a paper towel to absorb excess oil. Plate everything and garnish with cilantro and avocado.
Tempeh bacon video:
Waffles with Coconut Whipped Cream:
I used Minimalist Baker’s waffle recipe as a starting point and altered a few things. The altered recipe is listed below:
- 1 1/2 cup unsweetened almond milk (1 tsp white or apple cider vinegar)
- 1/4 cup olive or coconut oil
- 1/4 cup agave nectar or maple syrup
- 1/4 cup rolled oats
- 1 3/4 cup flour
- 1 1/2 tsp baking powder
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- pinch sea salt
- 1/2 tsp cinnamon
- 1 tbsp flax seed meal
- 1/2 cup dairy-free chocolate chips
- 1/4 cup chopped bananas or berries, etc.
Combine almond milk and vinegar in a small mixing bowl and let set for a few minutes to curdle/activate. Then add olive oil, agave nectar or maple syrup and whisk. Set aside.
Add dry ingredients to a large mixing bowl and whisk until well combined.
Add wet ingredients to dry and mix until well incorporated. Test batter for sweetness and flavor. Add more sweetener or some vanilla extract if desired. I added a touch more agave.
Let set for 5-10 minutes while your waffle iron preheats.
Once waffle iron is ready, generously coat with non-stick spray and pour on about 1/2 cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. Do not stack and instead keep them in a single layer to ensure crispiness remains.
Serve immediately with desired toppings, and more maple syrup. Store leftovers in a freezer safe bag and reheat in the toaster for best results (see notes for more instructions). Will keep in the freezer for up to a couple of months, although they're freshest within the first couple of weeks.
You can add a variety of toppings to your waffles, nuts, fruit glazes, chocolate or caramel sauce, coconut whipped cream, the possibilities are truly endless. There’s also nothing wrong with keeping it simple and just topping your waffles with maple syrup. Whatever your preference may be, the below recipes are an excellent addition to waffles or any other sweets you can cook up. Check out these recipes for coconut whipped cream and a strawberry glaze that is sure to beat anything Denny’s or iHop could make.
*the coco whip recipe is from the amazingly talented Minimalist Baker.
Coco Whip (vegan whipped cream)
- 1 14 oz can coconut cream
- 1/4 cup vegan powdered sugar*
- 1/2 tsp vanilla extract (optional)
Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid. See notes for more insight / troubleshooting.
The next day, chill a large mixing bowl 10 minutes before whipping.
Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
Note: if your coconut milk didn't harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour - 1 to 4 Tbsp - during the whipping process. That has worked for me several times.
Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar and mix until creamy and smooth - about 1 minute. Taste and adjust sweetness as needed.
Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks!
- Vegan powdered sugar can be purchased at Target and other health food stores. I used this brand.
- If you can't get a hold of coconut cream (it can be found at Trader Joe's), then you can use full fat coconut milk but you you might want to freeze the coconut milk for 2-3 hours and then refrigerate overnight so that the top layer hardens.
- You can also freeze the coconut cream. I made a batch and then had to go out of town for a week or so. When I came back, I thawed out the coco cream in the fridge, gave it a good stir and it was good to go!
- Recipe from Minimalist Baker. Click here for original.
- 1/4 cup water
- 1 cup whole strawberries
Mix water and strawberries in a food processor (preferred) or blender until smooth.
Will keep in the fridge for 1 week. You can also freeze this and then let it thaw out before using again. Once it is thawed, you may want to add 1/4 cup water and a tbsp of agave or maple syrup.
- Oatmeal (topped with: coconut cream, shredded coconut, raisins, hemp seeds, almond butter, agave, figs
- Fruit platter
- Acai bowl (1 Sambazon Acai Smoothie pack, topped with: shredded coconut, granola, bananas, raisins)
Vegan Breakfast Video: