Easy Vegan Breakfast Ideas to Start the Day Right

Breakfast is the most important meal of the day for a reason! It is a comforting meal that helps us start the day right.  Fortunately, making a vegan breakfast is as easy, healthy, and delicious as traditional breakfast options. We’re talking veggie power with all the yumminess of a traditional breakfast recipe. Vegan breakfast recipes are just as ooey-gooey as the classics you grew up eating and are packed with flavor. Get your morning started with these easy vegan breakfast recipes that will have you craving breakfast at almost every meal!

Semolina Pancakes

[Source:RuchisKitchen]

A vegan pancake that is just as yummy as your regular pancakes, but is also nutritious and healthy. Have it with just the right amount of spices – pickles, chutney, and yogurt, and you have a delicious super breakfast ready!

Ingredients

• 1 cup Semolina Flour
• 1 cup water
• 1 tsp turmeric
• ½ tsp salt
• ½ tsp pepper
• 3 spring onions
• Chilli flakes as desired 
• 1 tbsp olive oil 

Instructions

• Add flour, water, turmeric, salt, pepper, and chili flakes to a mixing bowl, and blend quickly with a food processor or blender. Allow it to settle for a few minutes while you heat the oil or ghee in a non-stick pan. Mix in the finely diced veggies.
• Make sure the bottom of the pan is well coated in oil by using a tissue or similar. Spray oil would also work well here.
• As soon as the pan is hot, add about a ladle of the mixture and veggies.
• Cook for about 3 minutes 
• Flip the pancakes with a large spatula, adding more oil if necessary. In another 2 to 3 minutes, your pancakes will be done! Serve with your favorite toppings and enjoy.

Irish Bombay Potatoes

[Source: Hurrythefoodup]

Curried potatoes have never been this good; they are the perfect blend of Indian curry and Irish ingenuity and make for an easy vegan breakfast option.

Ingredients

• 500 gm potato 
• 1 tsp salt
• 2 tbsp tomato paste
• 4 tbsp oil 
• 2 tsp curry powder
• 2 tsp cumin seeds
• 2 tsp turmeric powder
• ½ cup basil, fresh (or 1 tbsp dried basil)
• 2 tbsp white vinegar
• 1 tbsp garlic finely chopped 
• 1 teaspoon Mustard seeds
• 2 tablespoon Lemon juice
• 2 tablespoon Fresh Coriander (Chopped)

Instruction

• Heat the oven to 200°C/390°F.
• Place the potatoes in a large bowl and cut them in quarter sized pieces. Stir in the remaining ingredients. Make sure each potato is well covered and mix well.
• Place the potatoes on a large oven tray and bake.
• Remove from the oven after 15 minutes and add dried basil and garlic. Flip the potatoes over and mix the basil evenly. 
• After another 10-15 minutes, the potatoes should be easily pierced with a fork. Serve with vinegar as a side dish or dips such as yogurt, hummus, or creme fraiche.

Buckwheat and Toor Dal Khichdi

[Source: The pepper cook]

This khichdi is the mother of all comfort foods. It is tasty, light and full of health benefits. 

Ingredients

• 1 cup buckwheat
• 1/2 cup toor dal
• 1/4 cup green peas
• 1 green chili chopped
• 1 onion chopped
• 1 tomato chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• salt to taste
• 3 tbsp oil
• 4 cups water

Instructions

• Add a teaspoon of oil and buckwheat to a pan. Toast the mixture until fragrant. Set aside.
• Drain and wash toor dal and set aside.
• Heat the remaining ghee in a pressure cooker. Stir in the cumin seeds and onions. Sauté until the onions are slightly golden.
• Add salt, turmeric, and coriander powder now. Stir in tomatoes.
• Add green peas after the tomatoes have softened a bit. Simmer for 2-3 minutes.
• Lastly, add roasted broken wheat and drained moong dal. Stir well.
• Pressure cook for 2-3 whistles with 4 cups of water.
• Serve warm with pickles.

Aloo Poha 

[Source: CookwithManali]

Aloo Poha is a great way to start the day, with the crunchiness and softness of potatoes, along with the spicy and tangy flavor of green chilies and lemon juice. 

Ingredients

• 2 cups poha
• 1 ½ tbsp avocado oil
• 1 medium onion (chopped)
• 1 potato diced
• 1 green chili sliced in half
• 5 curry leaves
• 1 tsp mustard seeds
• 3 dry red chilies
• ½ tsp turmeric powder
• ⅛ tsp asafoetida
• ½ tsp red chili powder
• salt to taste
• ⅓ cup fresh cilantro chopped
• juice of 1 lemon

Instructions

• Wash two cups of poha and set them aside. Potatoes should be peeled and diced into small cubes. 
• On medium heat, heat the wok, once hot, add the oil, followed by the spices – mustard seeds, hing, turmeric powder, and red chili powder. Add curry leaves and green chili and saute for 20 seconds or until the seeds splutter. Cook for another 20 seconds.
• To the spices, add the onions and potatoes. Season with salt. Cook for about 3-4 minutes on medium heat. Cover the pan with a lid and cook for 6 minutes after the onions and potatoes are slightly brown. Reduce heat to low-medium.
• When cooking the onion and potato, the potato should be fork-tender. Otherwise, cover and cook it a little longer.
• To the onion-potato mixture, add the red chili powder and stir. Next, fluff up the poha with a fork. Make sure it is well coated with freshly squeezed lemon juice.
• Garnish the dish with fresh cilantro. Whisk well and serve!

Fluffy Buckwheat Pancakes

[Source: Inspired Taste]

Buckwheat pancakes are fluffy, light, and gluten-free vegan breakfast idea. Add a little vanilla to it, and make them delicious yet healthy. 

Ingredients

• 1 ½ cups buckwheat flour 
• 1 ¼ cups Almond milk
• 2 tbsp white vinegar 
• 4 tbsp unsalted vegan butter, melted, plus more for skillet
• 1 tbsp jaggery powder
• ¾ teaspoon baking soda 
• ½ tsp salt
• 1 tsp vanilla extract

Instructions

• In a mixing bowl, combine the flour, baking powder, salt, and vanilla extract.
• Fold in the remaining ingredients until all the flour is moistened. Even if it is clumpy, that’s fine. Don’t overmix.
• As you heat a nonstick pan or griddle over medium heat, let the batter rest for 8-9 minutes.
• After spraying the pan with non-stick cooking spray, spoon batter onto the pan in scant 1/4 cup portions.
• The edges should start looking dry and cooked after 3-4 minutes when bubbles appear all over each pancake. Flip and cook for another 1-2 minutes. Repeat the process until you have used all the batter. You should get about 8 pancakes.
• Serve immediately with your favorite pancake toppings or store in the fridge or freezer. 

Breakfast for vegans is usually associated with oatmeal and smoothies. When someone first goes vegan, they fall into a rut of alternating between these two foods. However, vegan breakfasts have so much more variety than we think. You will find a variety of vegan recipes ranging from poha and wholesome chilla to indulgent pancakes that will keep you full and energized. For a great way to start the day, check out these easy vegan breakfast ideas!