If you’ve ever wondered, ‘What do vegans eat for breakfast,’ wonder no more! Here’s a collection of healthy vegan breakfast ideas to get your inspired–and help you start the day off right.
Energy Balls & Bites
You’ll find plenty of recipes for energy balls and bites on Pinterest and the web. But my No-Bake Carrot Cake Bites use only healthy ingredients like carrots, walnuts, flax, turmeric–just the good stuff!–with no oils or refined sugars. Plus, they’re positively addictive, but in a really good for you, healthy kinda way.
Healthy Midwestern Girl – No-Bake Carrot Cake Bites
No-Bake Carrot Cake Bites
- 2 large carrots grated (about 1 1/2 cups)
- 1/4 cup roughly chopped Medjool dates softened (about 3 large dates)
- 1/4 cup coarsely ground flax seed (or more-see notes)
- 1 cup rolled oats
- 1/4 cup plain unsweetened natural style almond butter
- 1/2 cup raisins
- 1/2 cup walnut pieces
- 1 1/2 teaspoon pumpkin pie spice or make your own - see notes
- 1/2 tsp vanilla extract
- Optional: 1 teaspoon fresh ginger finely grated
- Optional: 1 teaspoon turmeric powder (or more)
- 1/2 cup unsweetened shredded coconut to roll the bites in
- Variations: For a sweeter, donut-hole type bite, roll in a mixture of coconut sugar and cinnamon, then dredge in shredded coconut or ground walnuts. For extra crunch, roll the bites in ground walnuts.
- Grate the carrots using the grating/shredding blade of your food processor or a box grater. If using ginger, grate it by hand with the fine section of a box grater or a micro-planer.
- Soften the chopped dates by placing them in a small dish with a tablespoon of water and microwaving on high for 30 seconds.
- Add all ingredients (except the shredded coconut) to a food processor and pulse until well blended stopping occasionally to scrape down the sides. Add water (or you could use applesauce) a tablespoon at a time to thin the mixture. Continue to process until well blended and just slightly chunky.
- Place in a bowl (or just leave in the food processor bowl) and cover. Allow to rest for 15-30 minutes in the refrigerator, or until the mixture is slightly firm.
- To make the balls, scoop out a bit of mixture at time using a tablespoon or cookie scoop and roll into approximately 1-inch balls. (See notes for an alternative method.)
- Dredge each ball in shredded coconut--or variation of your choice.
- To make this recipe easier on the budget and get more flax into your diet, you can increase the flax to 1/2 cup and decrease the walnuts to 1/4 cup.
- I intentionally kept these bites not too sweet so they're healthy to eat every day. You can always add more dates if you want a sweeter bite--or roll in coconut sugar and cinnamon before dredging.
- If you don't have pumpkin pie spice, sub 1 tsp cinnamon, 1/4 tsp allspice and 1/4 tsp nutmeg.
- METHOD 2: Line an 8 x 8 pan with parchment paper longer than the pan (for easy removal). Spoon mixture into the pan, spread evenly with the back of a wooden spoon. Cover with parchment paper and press down gently to even out the mixture. Allow to rest for 15 minutes in the refrigerator. Using the ends of the parchment paper, lift the chilled mixture out in one piece. Place on a cutting board and slice into 16 or 20 pieces. Either top with coconut and enjoy as bars, or roll each piece into a round ball.
- METHOD 2 is a bit of extra work, but I prefer it because pressing the mixture helps firm in up and it's easy to cut into even-sized bites. (Plus, I don't own a cookie scooper, and seem to have a mental block when it comes to making even-sized balls!)
Pancakes & French Toast
When I first became vegan, I really missed going out for pancakes or French toast. But you don’t have to give them up! Unless you can find them where you live, you just have to make your own egg-free, dairy-free versions at home! Here are some yummy and creative recipes from This Healthy Kitchen, Nutriplanet and yours truly.
This Healthy Kitchen – Lentil Banana Protein Pancakes
Nutriplanet – Sourdough Pancakes
Healthy Midwestern Girl – Apple Cinnamon French Toast
What do vegans eat for breakfast when they’re missing scrambled eggs? Pressed, crumbled, extra-firm tofu is a great way to satisfy any scrambled-egg cravings, and it’s easy to throw in some veggies and seasonings to jazz things up. Here are two easy scrambles form Sarah’s Vegan Guide, and Plant and Vine.
Sarah’s Vegan Guide – Tofu Scramble Breakfast Bowl
Plant and Vine – Southwest Tofu Scramble Tacos with Avocado Cilantro Sauce
Whole Grain Breakfast Bowls
What do vegans eat for breakfast rather than processed boxed-cereals? Most days, we usually eat a simple bowl of warm, whole-grains for breakfast, like faro or quinoa, with berries, walnuts, flax and a healthy sprinkle of good cinnamon. But a delicious, hearty oatmeal recipe (like this one from Woman in Real Life) is always a welcome option!
Woman in Real Life – Instant Pot Maple Pecan Oatmeal
Toasts are all the rage in vegan restaurants, and it’s no wonder. They’re not only simple to make, they’re satisfying, delicious, and incredibly versatile! They’re great for a fast, hearty breakfast, but I eat them for lunch or a snack too. You really can’t go wrong with a good toast. 🙂 Here are two of my favorites. (And yes, you can and should eat beans for breakfast!)
Healthy Midwestern Girl – Avocado Pea Mash Toast
Healthy Midwestern Girl – Smashed Black Beans & Avocado Toast