20 High-Protein Vegan Breakfasts Without Eggs

Ingredients:

• 1 block (14 oz) firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1/2 cup black beans, rinsed and drained
• 1/4 cup nutritional yeast
• 1/2 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cumin
• Salt and pepper to taste
• 1 avocado, sliced (for serving)
• Fresh cilantro (for garnish)

Instructions:

1. Drain tofu and gently press with paper towels to remove excess moisture.
2. Heat olive oil in a skillet over medium heat. Add diced bell peppers and sauté for 3-4 minutes until slightly softened.
3. Crumble tofu into the skillet and add nutritional yeast, turmeric, garlic powder, cumin, salt, and pepper.
4. Cook for 5-6 minutes, stirring occasionally.
5. Add black beans and cook for another 2 minutes until heated through.
6. Serve topped with sliced avocado and fresh cilantro.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 1 small onion, finely chopped
• 1 small tomato, deseeded and chopped
• 1 green chili, finely chopped (optional)
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin powder
• Salt to taste
• 2 tablespoons olive oil for cooking

Instructions:

1. In a bowl, mix chickpea flour and water until smooth and lump-free.
2. Add chopped vegetables, herbs, and spices. Mix well and let rest for 10 minutes.
3. Heat a non-stick pan over medium heat and add a few drops of oil.
4. Pour approximately 1/4 cup of batter onto the pan and spread into a thin circle.
5. Cook for 2-3 minutes until golden brown, then flip and cook for another 2 minutes.
6. Serve hot with your favorite chutney or plant-based yogurt.

Ingredients:

• 1 cup cooked quinoa
• 1 cup plant-based milk (almond, soy, or oat)
• 1 tablespoon maple syrup or agave nectar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 2 tablespoons sliced almonds
• 1 tablespoon chia seeds
• 1 tablespoon hemp seeds

Instructions:

1. In a small saucepan, combine cooked quinoa and plant-based milk.
2. Heat over medium-low heat for 3-4 minutes until warm.
3. Stir in maple syrup, cinnamon, and vanilla extract.
4. Transfer to a bowl and top with mixed berries, sliced almonds, chia seeds, and hemp seeds.
5. Drizzle with additional maple syrup if desired.

Ingredients:

• 1 cup cooked green or brown lentils
• 1/2 cup rolled oats
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup finely chopped bell pepper
• 2 tablespoons ground flaxseed + 6 tablespoons water
• 1 tablespoon nutritional yeast
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil for cooking

Instructions:

1. Mix ground flaxseed with water and set aside for 5 minutes to create a flax “egg”.
2. In a food processor, pulse lentils and oats until combined but still slightly chunky.
3. Transfer to a bowl and add onion, garlic, bell pepper, flax egg, nutritional yeast, and spices.
4. Mix well and form into 6-8 patties.
5. Heat olive oil in a skillet over medium heat and cook patties for 4-5 minutes on each side until golden brown.
6. Serve with avocado slices and fresh greens.

Ingredients:

• 1/4 cup chia seeds
• 1 cup plant-based milk (soy milk offers the most protein)
• 1 scoop (approximately 20g) plant-based protein powder
• 1 tablespoon maple syrup or agave nectar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1 tablespoon almond butter
• 1/2 cup mixed berries
• 1 tablespoon hemp seeds

Instructions:

1. In a bowl or jar, whisk together plant-based milk, protein powder, maple syrup, vanilla extract, and cinnamon until smooth.
2. Add chia seeds and stir well to combine.
3. Let sit for 5 minutes, then stir again to prevent clumping.
4. Cover and refrigerate overnight or for at least 4 hours.
5. Before serving, top with almond butter, mixed berries, and hemp seeds.

Ingredients:

• 1 cup rolled oats
• 2 cups plant-based milk (soy or pea milk for higher protein)
• 1 apple, diced
• 2 tablespoons hemp seeds
• 2 tablespoons almond butter
• 1 scoop (approximately 20g) vanilla plant protein powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon maple syrup
• 2 tablespoons chopped walnuts

Instructions:

1. In a saucepan, combine oats and plant-based milk.
2. Bring to a simmer over medium heat and cook for 3-4 minutes, stirring occasionally.
3. Add diced apple, hemp seeds, and spices. Cook for another 2-3 minutes until apples soften.
4. Remove from heat and stir in protein powder until fully incorporated.
5. Transfer to bowls and top with almond butter, maple syrup, and chopped walnuts.

Ingredients:

• 1 frozen banana
• 1 cup spinach
• 1/2 avocado
• 1 scoop (approximately 20g) plant-based protein powder
• 1 tablespoon almond butter
• 1 cup plant-based milk (just enough to blend)
• 1 tablespoon spirulina (optional)
• 1/4 cup granola
• 1 tablespoon chia seeds
• 1/2 cup mixed berries
• 1 tablespoon hemp seeds

Instructions:

1. In a blender, combine frozen banana, spinach, avocado, protein powder, almond butter, spirulina (if using), and just enough plant milk to blend.
2. Blend until smooth but thick enough to eat with a spoon. Add more plant milk if needed, but keep it thick.
3. Pour into a bowl and top with granola, chia seeds, mixed berries, and hemp seeds.
4. Enjoy immediately with a spoon.

Ingredients:

• 1 medium sweet potato, diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 cup cooked black beans
• 2 cups kale or spinach, chopped
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon turmeric
• Salt and pepper to taste
• 1 avocado, sliced (for serving)
• Hot sauce (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add diced sweet potato and cook for 7-8 minutes until beginning to soften.
3. Add onion and bell pepper, cook for another 5 minutes until vegetables are tender.
4. Stir in garlic, black beans, and spices. Cook for 2 minutes.
5. Add chopped greens and cook until wilted, about 2-3 minutes.
6. Season with salt and pepper to taste.
7. Serve topped with sliced avocado and hot sauce if desired.

Ingredients:

• 1 cup chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 2 tablespoons nutritional yeast
• Salt and pepper to taste
• 1/4 cup red bell pepper, diced
• 1/4 cup spinach, chopped
• 2 whole grain tortillas
• 1/2 avocado, sliced
• 2 tablespoons salsa

Instructions:

1. In a bowl, mash chickpeas with a fork until slightly chunky.
2. Heat olive oil in a skillet over medium heat.
3. Add mashed chickpeas, turmeric, cumin, garlic powder, nutritional yeast, salt, and pepper.
4. Cook for 3-4 minutes, stirring occasionally.
5. Add bell pepper and spinach, cook for another 2 minutes until spinach is wilted.
6. Warm tortillas according to package instructions.
7. Divide chickpea mixture between tortillas, top with avocado slices and salsa.
8. Fold in sides and roll up tightly. Cut in half if desired.

Ingredients:

• 2 cups plant-based yogurt (soy or almond-based)
• 1 scoop (approximately 20g) vanilla plant protein powder
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup granola
• 1 cup mixed berries
• 2 tablespoons hemp seeds
• 1 tablespoon almond butter

Instructions:

1. In a bowl, mix plant-based yogurt with protein powder, maple syrup, and vanilla extract until smooth.
2. In two glasses or jars, create alternating layers of yogurt mixture, granola, and berries.
3. Top with hemp seeds and a drizzle of almond butter.
4. Serve immediately or refrigerate for up to 24 hours (add granola just before serving to maintain crunch).