6 Easy Delicious Vegan Breakfast Recipes

Breakfast is something important to start our day. Therefore we must prepare it well. Today we will make some delightful vegan breakfast recipes that are made specifically for you. Observe this dish to make your day more vibrant and more powerful.

 

First Vegan Breakfast Recipes:

Pecans and Pears Bulgur

you are looking at vegan breakfast recipes main seasoning Pecans and Pears Bulgur

vegan breakfast recipes main seasoning Pecans and Pears Bulgur

Makes 4 servings

Bulgur is a nutty-tasting quick-cooking grain that is used to make tabbouleh. Here it is transformed into a hot and hearty breakfast cereal.

2 cups water

1⁄2 teaspoon salt

1 cup medium bulgur

1 tablespoon vegan margarine

2 ripe pears, peeled, cored, and chopped

1⁄4 cup chopped pecans

  1. In a large saucepan, bring the water to a boil over high heat. Add the salt and stir in the bulgur. Reduce heat to low, cover, and simmer until the bulgur is tender and liquid has absorbed, about 15 minutes.
  2. Remove from the heat and stir in the margarine, pears, and pecans. Cover and let sit for 12 to 15 minutes more before serving.

 

Second Vegan Breakfast Recipes:

Delicious Banana Parfait

you are looking at vegan breakfast recipes main seasoning Delicious Banana Parfait

vegan breakfast recipes main seasoning Delicious Banana Parfait

Makes 4 servings

These pretty parfaits are like having dessert for breakfast. Kids love them and it’s a great way to get the breakfast skippers in your house to change their ways. For a quick variation, substitute vegan yogurt for the banana-almond mixture in the recipe. Change the flavor by using peanut butter instead of almond butter, a chopped peach or plum to replace the blueberries, or dried blueberries, goji berries, or raisins instead of the cranberries. You can even include a layer of cooked oatmeal for a hearty addition. If you don’t have parfait glasses, use wineglasses or small dessert bowls.

2 ripe bananas

1⁄3 cup almond butter

2 tablespoons pure maple syrup or agave nectar

11⁄4 cups vegan granola, homemade  or store-bought

1⁄4 cup sweetened dried cranberries

1⁄4 cup chopped walnuts

¾ cup fresh blueberries

4 fresh hulled strawberries, for garnish

  1. In a food processor or blender, combine 1 of the bananas with the almond butter and maple syrup and blend until smooth. Set aside. Slice the remaining banana into 1⁄4-inch slices and set aside.
  2. Spoon a layer of granola into 4 parfait glasses or small bowls. Top with a layer of the banana-almond mixture, followed by a sprinkling of cranberries and walnuts, a few slices of the reserved banana, and some blueberries.
  3. Repeat the layering until all the ingredients are used. Top each parfait with a strawberry and serve at once.

Third Vegan Breakfast Recipes:

Burritos Tempeh

you are looking at vegan breakfast recipes main seasoning Burritos Tempeh

vegan breakfast recipes main seasoning Burritos Tempeh

Makes 4 servings

If the more traditional vegan eggs benedict are too frou-frou for you, try this less fussy, burrito-style version instead. Be sure to make the Hollandaze Sauce ahead of time so the flavors have time to blend.

2 tablespoons olive oil

8 strips tempeh bacon, homemade or store-bought

1⁄4 cup chopped green onions

1 pound extra-firm tofu, drained and crumbled

1 tablespoon nutritional yeast

Pinch turmeric

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

1 ripe tomato, chopped

1 cup Hollandaze Sauce

4 (10-inch) flour tortillas

  1. In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the tempeh bacon and cook until browned and crispy, 1 minute per side. Remove from the skillet, coarsely chop, and set aside.
  2. In the same skillet, heat the remaining 1 tablespoon oil over medium heat. Add the green onions, tofu, nutritional yeast, turmeric, salt, and pepper. Cook for 5 minutes. Stir in the tomato and cook until the mixture is hot and well blended, about 5 minutes longer.
  3. Spread about 2 tablespoonfuls of the Hollandaze Sauce onto each tortilla. Sprinkle each with one quarter of the chopped tempeh bacon. Spoon 1⁄2 cup of the tofu mixture down center of each tortilla.
  4. Carefully roll up the tortillas and place on a plate. Top each burrito with a spoonful of the remaining sauce. Serve immediately.

Fourth Vegan Breakfast Recipes:

Cottage Cheese

you are looking at vegan breakfast recipes main seasoning Cottage Cheese

vegan breakfast recipes main seasoning Cottage Cheese

Makes 2 cups

Use this vegan cottage cheese any way you would use the dairy version: as a filling for crêpes ; spread on bagels; or spooned into a bowl, topped with fruit and sprinkled with nuts.

1 pound firm tofu, drained

11⁄2 tablespoons fresh lemon juice

11⁄2 tablespoons apple cider vinegar

2 teaspoons canola or grapeseed oil

1 teaspoon salt

  1. Steam the tofu for 5 minutes. Set aside to cool.
  2. Transfer half of the tofu to a blender or food processor. Add the lemon juice, vinegar, oil, and salt and process until smooth.
  3. In a large bowl, mash the remaining steamed tofu with a fork until crumbly. Add the pureed tofu mixture and stir to combine.
  4. Cover and chill for at least 1 hour before using.

 

Fifth Vegan Breakfast Recipes:

Couscous Brunch Cake With Fresh Fruit

you are looking at vegan breakfast recipes main seasoning Couscous Brunch Cake

vegan breakfast recipes main seasoning Couscous Brunch Cake

Makes 4 to 6 servings

This is one of my favorite brunch dishes, especially when serving a crowd. It is delicious and satisfying. Best of all, it can be made ahead of time and it looks beautiful with fresh fruit cascading down around it. If you’re putting it on the table whole rather than plating it, you can cut it and then top it with the fruit for easier serving.

2 cups white grape juice

1 cup couscous

1 tablespoon sugar

1⁄2 teaspoon ground cinnamon

1 cup blueberries

2 ripe peaches, halved, pitted, and chopped

2 teaspoons superfine sugar

1 teaspoon fresh lemon juice

  1. In a large saucepan, bring the juice to a boil over high heat. Add the couscous, sugar, and cinnamon. Reduce the heat to low, cover, and simmer until the juice is absorbed, about 5 minutes.
  2. Lightly oil an 8-inch springform pan. Press the couscous mixture into the prepared pan. Cover loosely and refrigerate for at least an hour.
  3. In a large bowl, combine the blueberries, peaches, superfine sugar, and lemon juice. Stir to mix well. Set aside at room temperature for 30 minutes. To serve, cut the cake into wedges and top each slice with some of the fruit.

 

Sixth Vegan Breakfast Recipes:

Apple Cran Oatmeal

Makes 4 to 6 servings

The sweet sparkle of apples and cranberries turns everyday oatmeal into a special treat. A sprinkle of toasted nuts and a drizzle of maple syrup on top make it extra-special.

2 cups water

2 cups apple juice

2 cups old-fashioned oats

1 tablespoon light brown sugar

1 teaspoon ground cinnamon

1⁄4 teaspoon salt

1 Fuji or Gala apple, peeled, cored, and shredded

1⁄4 cup sweetened dried cranberries

  1. In a large saucepan, combine the water and apple juice and bring to a boil over high heat. Reduce the heat to low, stir in the oats, sugar, cinnamon, and salt. Simmer for 5 minutes, stirring occasionally.
  2. Remove from the heat and stir in the apple and cranberries. Cover and let stand for about 3 minutes before serving.

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