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May 31, 2012 04:12 AM

vegan breakfast ideas

We're currently on a rotation of pancakes, oatmeal, steel cut oats with apples in the crockpot, quinoa with pecans and blackberries, couscous with walnuts and raisins, and acai with bananas and muesli. Would love some new inspiration. Please and thanks!

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  1. Breakfast burrito? Breakfast potatoes, black beans, salsa, avocado slices and soyrizo in a tortilla?

    1 Reply
    1. re: ferret

      mmm...I love that! thank you ferret.

    2. Just discovered soaked oats and am quite enamored. I use uncooked rolled oats, homemade cashew milk, slivered almonds, gogi and mullberries, chia seeds and grated apple. Lots of potential variations and additions possible. Combine in a bowl, cover overnight and ready to eat in morning.

      2 Replies
      1. re: climberdoc

        wow--sounds incredible. Going to try that...thanks!!

        1. re: climberdoc

          I do something similar, but with dates and almonds. I also use rice milk. It's great!

        2. Cinnamon buns (without eggs or butter)?
          If you're in the South, grits. :)
          Other baked goods, like banana-nut muffins or cherry strudel.
          Granola / granola bars
          Dry cereal (I like Cracklin' Oat Bran as a snack myself)
          Stewed-prune compote
          Cinnamon-raisin toast (no butter)
          Biscuits with soy-crumble gravy -- not sure what you'd do to replace the milk/cream, though.
          Congee (rice porrige)
          Wheat porrige (cream of wheat)
          Scones or Welsh cakes, with appropriate substitutions.

          (I've heard that ground flaxseed can substitute for eggs in baking but haven't tried it myself).

          1. Not that many great vegan breakfast ideas that are quick to prep and not too sugary / carb laden (compared to the options that open up when you eat eggs). A few things that I like for breakfast:

            * muffins (make a batch, then freeze them); sometimes eat with nut butter or peanut butter.
            * savory porridge - make rice porridge (congee) or steel cut oats (this can be made in a rice-cooker with a timer, or you can make in advance and re-heat). Top with green onion, and a pinch of salt, and add some of the great toppings that are vegan available at the Chinese market - jarred wheat gluten puffs (with or without peanuts), pickled bamboo with chili (some brands have lactic acid - not sure if derived from beets or from dairy, but watch out if this is a big concern, fermented tofu cubes, pickled radish, pickled 'lettuce', etc.
            * Also, you can get some vegetarian frozen pancakes at the Asian market that are pretty good. I eat the Wei-Chuan radish pie a lot, as well as a "toona" pie (this is pretty plain tasting, but has some kind of herb or leaf in it).
            * Toaster waffles, or pre-make / freeze vegan waffles.

            Tofu scrambles, chilaquiles (with or without tofu). are also great, but I find tend to be more prep intensive than I want for weekday breakfasts when I'm in a hurry.

            1. Since the weather has gotten warmer, I've been on a green smoothie breakfast kick. Just toss items in a blender with a couple of ice cubes and you're done. I use either baby spinach or kale as the "green" and a frozen banana, plus 1/4-1/2 cup almond milk as the smoothie base. My favorite add ins include a tbs of almond butter, vanilla protein powder, and a handful of frozen blueberries. You can really get creative with whatever you have in the kitchen. And although the drink doesn't look beautiful, it's actually pretty delicious.