It’s easy to make your breakfast a healthy, vegan one. Smoothie bowls are a good place to start, and if you don’t have much time in the morning, try making breakfast the night before. Overnight oats can be a revelation – make them in a jar so that you can carry it to work the next day. Or if it’s the weekend, try our rich breakfast beans on toast, or cocoa & cherry oat bake.
Healthy vegan breakfasts
Beans (in this case, the pinto variety) are an excellent source of protein, making them a smart choice for breakfast. Quickly fry onions, garlic, vinegar, beans and passata together, then bung the whole lot into your slow cooker and let it bubble away for five hours. The result? Beautifully rich and soupy slow cooker breakfast beans, perfect for topping toast.
Ever thought of swapping eggs for mashed tofu? Our popular tofu scramble recipe looks like the real deal, and comes flavoured with garlic, turmeric, cumin and sweet smoked paprika. This high-protein breakfast is best served on toasted rye bread, with parsley scattered on top.
A five-star favourite, our Mexican beans and avocado on toast recipe is on the table in 30 minutes. Cumin and chipotle add a whack of warm heat, and the black beans go really well with finely sliced avocado. Don’t forget the lime juice, it’ll take this dish to another level.
Make your morning so much more exciting with cardamom & peach quinoa porridge. The quinoa brings texture and a protein boost, plus it uses vegan-friendly almond milk. Fresh peaches and maple syrup make a delicious topping.
Another riff on a breakfast favourite, this three-grain porridge recipe calls for toasted oatmeal, spelt and barley flakes. It’s an impossibly healthy way to start the day. Why not make a big batch of the dried ingredients? They’ll keep in an airtight container for up to six months.
Fancy something light? Choose an exciting orange and mint salad, made with only four ingredients. It takes 15 minutes to segment the oranges, add the dates and chopped mint, then stir through a little rose syrup (or rosewater, if it’s easier). Scatter over more mint leaves to serve.
Kick your day off with a wholesome bowl of chia & almond overnight oats, made with protein-rich chia seeds and jumbo oats for slow-releasing energy. Crushed raspberries add sweetness and colour, and we’ve used both almond yogurt and milk to make this recipe vegan.
Another of our favourite make-ahead breakfasts, these peanut butter overnight oats bring together the creaminess of PB with the sharp tang of raspberries. This is a great one for work – combine all the ingredients in a jar the night before, then pop it in your bag the next morning.
Is it a cake? Is it granola? Who cares when it tastes this good! Don’t be deceived – this cocoa cherry oat bake is actually a healthy option, because it’s packed with cocoa nibs, chia seeds, hazelnuts, porridge oats and dried cherries. Delicious served with coconut yogurt.
10. Summer porridge
Yes, you can eat porridge in summer! Make it lighter by using almond milk, and give it colour by blitzing the milk with blueberries and maple syrup before pouring over the oats. Top with pomegranate seeds, mixed seeds and sliced kiwi.
11. Acai bowl
Five minutes is all it takes to makes this acai bowl, a fruity breakfast smoothie bowl made with whatever fruit is in season. Ripe banana, frozen (or fresh, if it’s summer) berries and pineapple chunks work well.