recipes

31 Vegan Breakfast Ideas to Make You a Power Player

From banana pancakes to tahini granola, these vegan breakfast ideas will help you get out of bed (before you go on to completely crush the day).
Bibingka waffle on a plate topped with yoguut dried coconut currants and apricot and fig wedges.
Photo by Emma Fishman

You don’t have to be vegan to love these vegan breakfast ideas. Working plant-based meat- and dairy-free products and ingredients into your diet can feel like a welcome reset—and it’s one of the most effective ways to downsize your carbon footprint.

Those of you with a sweet tooth won’t find banana bread or breakfast cookies on this list (though our friends at Epicurious have a great vegan banana bread), but that doesn’t mean you’re out of luck. Pancakes, waffles, yogurt bowls, oatmeal, and granola abound. Savory breakfast lovers, we’ve got you covered too (if you’re not already familiar with tempeh, go ahead and get into this superfood).

So whether you’re climate-conscious, diet-conscious, or just looking to shake up your breakfast routine, these easy vegan breakfast options are for you.

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  • A MangoSpinach Smoothie in a tall glass against a pink background
    Photograph by Isa Zapata, Food Styling by Eliza Mozer
    1/31

    Mango and Greens Smoothie

    We had to start a roundup of vegan breakfast ideas with a veggie-packed vegan smoothie. This one gets its hit of nutrients from spinach or kale and its energizing tropical vibes from coconut water.

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  • Photo by Emma Fishman, Food Styling by Susan Ottaviano 
    2/31

    Vegan Banana-Oat Pancakes

    You’ve heard of a pancake recipe. You’ve heard of a vegan banana pancake recipe. Have you heard of a vegan banana-oat pancake recipe? With chocolate chips in it? Now you have.

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  • Photograph by Isa Zapata, Food Styling by Spencer Richards. Prop Styling by Marina Bevilacqua
    3/31

    Spicy Tofu Scramble With Tomato and Ginger

    This high-protein breakfast option can be whatever you want it to be. (Just make sure to swap in vegan butter or use olive oil instead.) Stuff it between two slices of bread and call it a breakfast sandwich. Spoon it into some warm corn tortillas and call them breakfast tacos. Roll it into a flour tortilla and call it a vegan breakfast burrito.

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  • Photography by Nassima Rothacker
    4/31

    Whole Moong Dosa

    They look like crepes, and they sort of are; for the uninitiated, the dosa is a South Indian-style pancake made from a rice and, in this case, mung bean batter. If you count the overnight soaking step, the total time for this vegan breakfast recipe isn't exactly short, but the active cooking time is a snap.

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  • Photograph by Isa Zapata, Prop Styling by Dayna Seman, Food Styling by Jesse Szewczyk
    5/31

    Creamy-Dreamy Strawberry-Banana Smoothie

    Smoothies certainly come to mind when we think “healthy breakfast,” but this one is so creamy (not slushy) that it feels decadent. To make it fully vegan, use maple syrup instead of honey and coconut yogurt in place of the Greek yogurt.

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  • Photo by Emma Fishman, Food Styling by D’mytrek Brown
    6/31

    Seedy Sweet Potato Oatmeal

    This breakfast bowl will fill you up just like a bagel, but using whole grains instead of empty carbs. Fresh fruit, dried fruit, nuts, and seeds bring tartness and crunch.

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  • Alex Lau
    7/31

    Mixed Grain and Coconut Porridge

    Clean out your grain cabinet with this catch-all breakfast. Any combination of barley, steel-cut oats, farro, even psuedo-grain quinoa will work. Hot tip: You can reheat it throughout the week in the same time it takes to make instant.

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  • Peden + Munk
    8/31

    Pan con Tomatillo

    If you like carbohydrates and simple ingredients, this vegan recipe has your name on it. The versatility is the bonus: This riff on the Spanish tapas pan con tomate could be breakfast, lunch, dinner, or a party appetizer.

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  • Photograph by Emma Fishman, food styling by Pearl Jones
    9/31

    Chai-Spiced Granola

    Store-bought is fine, but make this homemade granola and you’ll fill the house with the aroma of ginger, cardamom, cloves, and cinnamon. Double win: Now you’ve got granola and everything smells awesome.

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  • Photo by Emma Fishman
    10/31

    Bibingka Waffles

    These vegan waffles were inspired by bibingka, a Filipino cake generally made with glutinous rice flour. The rice flour is the secret to their perfect chewy interior and crispy exterior.

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  • Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Gerri K. Williams
    11/31

    Peanut Butter and Jelly Oatmeal

    Just like your favorite lunch-box sandwich, but for breakfast. Here, we use brown sugar to recall the gentle sweetness of white bread, but maple syrup would also work.

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  • Photo by Emma Fishman, Food Styling by Sue Li
    12/31

    Nut Butter Granola Bars

    Although this recipe calls for an egg white, we tested it to make sure it could be vegan-ified. Use 2 Tbps. of chia seeds in its place, adding them to the food processor when you blitz the oats. Heck, sprinkle in a few fiber-packed flax seeds while you’re at it. Brown rice syrup makes a great stand-in for the honey.

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  • Alex Lau
    15/31

    No-Nut Granola

    The olive oil you choose for this granola is important: Go for a mild, not-too-grassy, not-too-peppery version so that its savory flavor doesn’t overwhelm the other ingredients. Coconut oil is a great substitution.

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  • Photo by Alex Lau, Food Styling by Andy Baraghani
    16/31

    Cashew Yogurt

    Vegan food perhaps gets a bad reputation for being difficult to prepare, but in the case of this yogurt recipe, the vegan version is easier to make than the dairy version: Just soak and then purée cashews with lemon juice, salt, agave syrup, and water.

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  • Photo by Alex Lau, Styling by Sue Li
    19/31

    Simple Khichari

    We told you that we had your back, savory breakfast folks. This recipe calls for cauliflower, but you can work with whatever vegetables you have on hand, such as carrots, zucchini, broccoli, green beans, or asparagus.

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  • Photo by Alex Lau, food styling by Chris Morocco
    20/31

    Blueberry, Lime, and Cashew Smoothies

    There’s a time for using your beautiful farmers market berries, and there’s a time for using the frozen stuff. This smoothie is a case of the latter. Do use dairy-free yogurt in place of the Greek yogurt to keep it vegan.

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  • Photo by Alex Lau, food styling by Rebecca Jurkevich
    21/31

    Power Butter

    Power butter is just a mysterious name for almond butter fortified with pumpkin, sesame, and chia seeds and mixed with maple syrup, salt, and Aleppo-style pepper.

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  • Alex Lau
    22/31

    Acai Power House Bowl

    Powerhouse bowl, smoothie bowl, whatever you want to call it, just look at it. Has any other breakfast ever made you feel as sunny just by taking in its shapes and colors?

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  • Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski
    25/31

    Chickpea Pancakes With Kale and Fennel

    Savory vegan pancakes made with chickpea flour, also known as socca, require just four ingredients—and that’s including water. The kale-fennel salad is a fresh, bright complement.

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  • Photo by Alex Lau, Food Styling by Andy Baraghani, Prop Styling by Emily Eisen
    26/31

    Grain-Free Tahini Granola

    Sometimes, you want your granola to be more about the nuts than the grains. This gluten-free one is all nuts—well, plus coconut flakes, maple syrup, tahini, and warming spices.

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  • Photo by Alex Lau, food styling by Susie Theodorou
    27/31

    Strawberry-Granola Crisp

    Because this crisp is barely sweetened, leaning into in-season berries instead of added sugar, it’s a perfectly acceptable and wildly delicious vegan brunch, breakfast, or dessert.

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  • 28/31

    Basic Nut Milk

    Use this same method to make hazelnut, pistachio, pecan, walnut, cashew, peanut, or almond milk. All you need are nuts, agave syrup, salt, and water.

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