This post is dedicated to the most important meal of the day – BREAKFAST. Not gunna lie, breakfast was the meal that I had the hardest time with after switching to a vegan diet. All of the traditional breakfast foods are not light on the animal products, so on most of my earlier days of being vegan I found myself eating toast with almond butter, which got old real quick. Turns out I just had to get a little creative and realize that there are tons of cruelty-free breakfast options out there.
I definitely don’t get fancy with my breakfast every day, but when I have the time, I’ve been finding that putting a little love into my food makes it so much more satisfying, and I love when I can actually sit and enjoy it rather than stuffing some cereal in my face while I frantically attempt to get my shit together for the day.
So here are a few of my current go-to breakfasts that are full of nutrients (including protein – YES, vegans can still get plenty of protein) and are delicious and full of colour.
I was never a huuuuuge egg person, but I definitely ate my fair share of them, and they were always a good go-to when I was craving something savoury in the morning. I’ve tried a few different tofu scramble recipes, but it wasn’t until I got The Edgy Veg cookbook and tried her recipe that I fully fell in love with this delicious plant based version of the breakfast classic. Served with a piece of whole grain toast and avocado, this has been my current obsession. I mean it. I literally crave it all the time. It’s the last thing I think about when I go to bed and the first thing I think about when I wake up.
For anyone who wants to try it out (which you all should), here is the recipe that I have slightly modified to my taste for a single serving:
About 80 grams (1/4 of most packages) of medium or firm tofu (I prefer medium, it’s a little more egg-like)
1 1/2 tbsp nutritional yeast
1 tsp garlic powder
pinch of turmeric (for colour)
salt and pepper to taste (black salt is recommended, it gives an egg taste!)
3 tbsp water
about 1 tbsp chopped white onion, and any other veggies you like
Start by cooking some white onions in the pan for a couple minutes on medium-high, then crumble in the tofu and add in the rest of your veggies. Cook for a few minutes, stirring a bit, until the water is mostly cooked out of the tofu. In a little bowl, mix your spices with 3tbsp of water, and pour it into the pan. Mix to coat your scramble, and cook this for about 3 more minutes without stirring.
My favourite veggies to add are tomatoes and kale, and I love to top it off with green onions! Feel free to tweak the measurements a bit, I’ve been putting in extra nutritional yeast because i love the extra cheesy flavour!
This isn’t anything fancy when you really think about it, but what’s fun about a plain old smoothie? Not a lot, that’s what. But thicken it and put it in a bowl topped with colourful fruits and nutritious add ins, and now you have something to get excited about. You can really make literally any variation of a smoothie bowl based on what your favourite flavours are and what you have in your pantry. The world is your oyster.
This particular smoothie base was made with 1 banana, 1 cup of frozen mixed berries, a handful of spinach, 1 tbsp ground flax seeds, 1 tbsp hemp hearts, and about a half cup of vanilla almond milk. For toppings I used pecans, shredded, unsweetened coconut, chia seeds, banana slices, and fresh blueberries. It’s delicious, nutritious, AND Instagram-worthy. Everything that a breakfast should be.
This is possibly the easiest breakfast to throw together and is great for those days when you know you’ll be pressed for time in the morning. It can be made in a personal sized jar the night before and enjoyed on the go, or it can be turned into an aesthetically pleasing bowl enjoyed with your morning coffee. That is what I like to call versatility, my friends. There are so many recipes you can follow for different flavours, but my go-to is just vanilla maple with some extra toppings. Here’s a rough recipe for how I typically make it!
1/2C rolled oats
1tbsp chia seeds
1tbsp ground flaxseed
1/4-1/2 tsp vanilla
1/2tsp maple syrup
1/2c non-dairy milk
Refrigerate overnight, and top with fruit, nuts, and whatever else your little heart desires. My faves are bananas, berries, pecans, and shredded coconut! You can also add nut butters, spices like pumpkin pie spice or cinnamon, or extra boosters like hemp hearts or ground flax seed! I usually make a big container full at one time so that my sister and I can just add our own toppings and eat it for a few days!
That’s all for today! For those of you who do not typically eat plant based, I challenge you to try out a vegan breakfast once in awhile – it can be as easy as swapping that dairy for almond or soy milk in your smoothie or cereal. Pancake and waffle recipes can also easily be modified for your Sunday brunch, and if you want to get extra fancy, there are tons of delicious plant based cheeses and even bacon out there! Plants are the best thing for our bodies, and I can’t think of a better way to fuel your day than with a nutritious plant based breakfast!