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Tastiest Vegan Recipes for Breakfast 

There is a constant buzz for vegan breakfast ideas from readers. It makes sense; eggs and yoghurt are pretty normal breakfast fare for many of us. What other choices do you have?

Good news, then! Many traditional breakfast foods are naturally vegan, such as oatmeal and smoothies, while others, such as pancakes and muffins, maybe converted vegan with a few simple ingredient adjustments.

Are you in search of losing weight and living a healthy life at the same time? Well, this article is exclusively for you. Here you can see the tastiest vegan recipes.

Classic vegan breakfast recipes are included, and also some unique ideas you may not have tried before. Fresh, tasty, and invigorating, they’re the ideal way to start the day.

I hope you’ll give one a try if you want to include more plant-based meals in your diet or just want to change up your morning routine! You’re sure to find something you like among the oats, scrambles, pancakes, and other options.


This vegan shake is a combination of Vegan protein powder, frozen mixed berries, baby spinach, nut butter, and chia seeds.


  • 1 scoop of vanilla protein powder
  • 1 cup frozen mixed berries
  • Handful of spinach
  • 1 cup almond milk
  • 1 tablespoon cashew or almond butter
  • ½ Tablespoon chia seeds or flax
  • Ice cubes

How to make it?

Add vanilla powder, frozen berries, spinach, almond, cashew butter, chia seeds, and ice cubes into your blender.

Blend until smooth. Taste and add ice, if needed. Blend again and enjoy.


The beet and blood orange spice smoothie is a wonderful and filling Winter refresher. Ideal for a nutritious breakfast or hearty snack. 


  • 1 cup non-dairy milk
  • 1 medium beet, nicely peeled and diced 
  • small blood orange, peeled and torn into segments
  • ½ ripe banana, preferably frozen
  • 1 tablespoon almond butter
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon sea salt
  • Big squeeze of lemon juice
  • Ice cubes

How to make it?

Combine the non-dairy milk, diced beet, blood orange, banana, almond butter, cinnamon, cardamom, nutmeg, salt, lemon juice, and ice in a blender.

Turn on the high speed and blend until completely smooth.

Instantly enjoy the beet and blood orange spice smoothie.


This Creamy Vegan Protein Mocha Latte will brighten up your morning! Unlike other mocha lattes, which are high in sugar and dairy, this one is dairy-free, and vegan.


  • 2 cups unsweetened soy milk
  • 1 cup strong brewed coffee
  • ½ cup shelled hemp seeds 
  • 2 tablespoons raw cacao powder
  • 1 tablespoon unrefined coconut oil
  • Heaping ½ teaspoon ground cinnamon
  • Pinches of ground ginger
  • 2-3 teaspoons pure maple syrup

How to make it?

  • In a small or medium saucepan, combine the soy milk, coffee, hemp seeds, cacao powder, coconut oil, cinnamon, ginger, and maple syrup. Bring to a gentle boil over medium heat, whisking constantly.
  • Reduce the heat to low and keep the mixture simmering for 5 minutes before blending

NOTE: If you don’t have a high-powered blender, boil this mixture for a few minutes longer (10-15 minutes) to soften the hemp seeds.

  • Begin by blending on low and then increase to medium or high. Blend until the hemp seeds are completely incorporated and foamy.
  • Pour the coffee into a mug and sprinkle with cinnamon if desired.

4. Hydrating Fennel, Mango and Avocado Smoothie

Mango Avocado Smoothie Recipe


  • 1 avocado
  • 1 cup cubed frozen mango
  • fennel bulb (roughly chopped)
  • 1-inch piece of ginger
  • Juice of 1 lime
  • Handful fresh mint leaves
  • ½ – ¾ cup raw coconut water 

How to make it?

  • Combine all the ingredients in a blender until smooth.
  • Adjust the amount of liquid if needed.
  • Garnish with fennel seeds and mint leaves.

5.Brown sugar cinnamon pop tart


For Pastry

  •  2 cups gluten-free flour 
  • 2 teaspoons xanthan gum 
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • ¾ cup cold vegan butter 
  • 4-5 tablespoons ice-cold water

For Cinnamon sugar filling 

  • 1 cup brown sugar
  • 2 tablespoons ground cinnamon
  • 3 tablespoons gluten-free all-purpose flour
  • 3 tablespoons vegan butter
  • 2 tablespoons molasses

Cinnamon Glaze

  • One ½ cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon almond milk
  • ½ teaspoon vanilla extract

How to make it?

  • Pulse gluten-free flour, xanthan gum, salt, and sugar together in a food processor. 
  • Pulse in cold vegan butter until it’s the size of peas, with some larger parts. 
  • Remove the mixture from the food processor and set it in a mixing bowl. Add water one tablespoon at a time until you can pinch it together. It’s possible that you won’t use all of the water. 
  • Chill for at least 30 minutes after patting into a flat circle. 
  • After the dough has chilled, flatten it out into two 8×11-inch rectangles, each about ¼ inch thick. For easier handling, I put mine back in the freezer for 10 minutes. 
  • Preheat the oven to 350 degrees Fahrenheit.
  • To prepare the filling, whisk together brown sugar, cinnamon, gluten-free flour, melted vegan butter, and molasses until smooth.
  •  Place one rectangle of pastry dough on a parchment-lined baking sheet. Fill pastry with filling and spread with a spatula, leaving a ½ inch border. 
  • On top of the filling, place another rectangle of pastry dough. With your fingertips, gently press the edges together. With a fork, crimp all the way around. 
  • Make several holes in the top of the pastry. 
  • Bake for 35-40 minutes, or until the crust edges are lightly browned.
  •  Allow cooling completely after removing from the oven.
  • Make the glaze while the pop tarts are cooling. Combine powdered sugar, cinnamon, almond milk, and vanilla in a small mixing basin. Whisk together until no clumps remain. Allow the glaze to dry completely before slicing and serving the pop tart.

Try out the above recipes and enjoy both tasty and healthy eating.

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