Vegan Make Ahead Breakfast Recipes

breakfast
MakeAhead Vegetarian Breakfast Casserole Umami Girl Recipe
MakeAhead Vegetarian Breakfast Casserole Umami Girl Recipe from www.pinterest.com
Are you looking for easy vegan make ahead breakfast recipes that you can prepare ahead of time? If so, you’ve come to the right place. The following vegan make ahead breakfast recipes require minimal effort and can be prepped ahead so that all you have to do in the morning is reheat or assemble. Perfect for busy mornings!

Vegan Overnight Oats with Fruits

Ingredients:

  • 1/2 cup rolled oats
  • 1/4 cup almond milk
  • 1/4 cup plant-based yogurt
  • 1 teaspoon pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon pure vanilla extract
  • Assorted fresh fruits of your choice (blueberries, raspberries, strawberries, kiwi, etc.)
  • Chopped nuts of your choice (optional)

Instructions:

1. In a medium bowl combine oats, almond milk, yogurt, maple syrup, cinnamon, and vanilla. Mix until everything is well incorporated. 2. Transfer the mixture to a Mason jar or a bowl with a lid. Cover and refrigerate overnight. 3. In the morning, take the oats out of the fridge. 4. Top the oats with fresh fruits and chopped nuts of your choice. 5. Enjoy immediately or place the jar/bowl in the microwave for about 1-2 minutes.

Nutrition:

Calories: 142 kcal, Carbohydrates: 23 g, Protein: 5 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 33 mg, Potassium: 190 mg, Fiber: 3 g, Sugar: 8 g, Vitamin A: 73 IU, Vitamin C: 5 mg, Calcium: 116 mg, Iron: 1 mg.

Vegan Chia Pudding

Ingredients:

  • 1/4 cup chia seeds
  • 1 cup almond milk
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • Pinch of ground cinnamon
  • Assorted fresh fruits of your choice (blueberries, raspberries, strawberries, kiwi, etc.)
  • Chopped nuts of your choice (optional)

Instructions:

1. In a medium bowl, combine chia seeds, almond milk, maple syrup, vanilla extract, and ground cinnamon. 2. Stir until everything is well blended. 3. Transfer the mixture to a Mason jar or a bowl with a lid. 4. Cover and refrigerate overnight. 5. In the morning, take the pudding out of the fridge. 6. Top the pudding with fresh fruits and chopped nuts of your choice. 7. Enjoy immediately.

Nutrition:

Calories: 208 kcal, Carbohydrates: 16 g, Protein: 5 g, Fat: 14 g, Saturated Fat: 1 g, Sodium: 35 mg, Potassium: 177 mg, Fiber: 10 g, Sugar: 5 g, Vitamin A: 53 IU, Vitamin C: 1 mg, Calcium: 273 mg, Iron: 2 mg.

Vegan Breakfast Burrito

Ingredients:

  • 1/2 cup cooked quinoa
  • 1/2 cup cooked black beans
  • 1/4 cup diced tomatoes
  • 1/4 cup sliced red bell pepper
  • 1/4 cup diced onion
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 3-4 whole wheat tortillas
  • Salsa and guacamole for serving

Instructions:

1. Preheat the oven to 375°F. 2. In a large bowl, combine cooked quinoa, beans, tomatoes, bell pepper, onion, cumin, garlic powder, and smoked paprika. Mix until everything is well incorporated. 3. Place the tortillas on a baking sheet. Spread the quinoa mixture in the center of the tortillas. 4. Roll the tortillas and secure with toothpicks. 5. Bake for 15 minutes or until the tortillas are golden brown and crispy. 6. Serve with salsa and guacamole.

Nutrition:

Calories: 306 kcal, Carbohydrates: 45 g, Protein: 12 g, Fat: 9 g, Saturated Fat: 1 g, Sodium: 519 mg, Potassium: 440 mg, Fiber: 9 g, Sugar: 4 g, Vitamin A: 748 IU, Vitamin C: 21 mg, Calcium: 97 mg, Iron: 3 mg.

Vegan French Toast

Ingredients:

  • 4 slices of whole wheat bread
  • 1/4 cup almond milk
  • 1/4 cup plant-based yogurt
  • 1 teaspoon pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pure vanilla extract

Instructions:

1. In a shallow baking dish, mix together almond milk, yogurt, maple syrup, cinnamon, nutmeg, and vanilla extract. 2. Place the bread slices into the mixture and let them soak for about 5 minutes (or longer if desired). 3. Preheat a non-stick skillet over medium heat. 4. Grease the skillet with a bit of oil. 5. Place the soaked bread slices onto the skillet and cook for about 2-3 minutes on each side, or until golden brown. 6. Serve with fresh fruits and a drizzle of maple syrup.

Nutrition:

Calories: 205 kcal, Carbohydrates: 32 g, Protein: 8 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 248 mg, Potassium: 133 mg, Fiber: 4 g, Sugar: 9 g, Vitamin A: 66 IU, Vitamin C: 1 mg, Calcium: 114 mg, Iron: 2 mg.

Vegan Breakfast Sandwich

Ingredients:

  • 2 slices of whole wheat bread
  • 1/4 cup smashed avocado
  • 1 tablespoon vegan mayo
  • 1/4 cup sliced tomatoes
  • 1/4 cup sliced red bell pepper
  • 1/4 cup spinach leaves
  • Salt and pepper, to taste

Instructions:

1. Toast the bread until golden brown. 2. Spread avocado and mayo on each slice of bread. 3. Layer the sliced tomatoes, bell pepper, and spinach leaves on one of the slices. 4. Sprinkle with salt and pepper. 5. Top with the other slice of bread. 6. Cut in half and enjoy.

Nutrition:

Calories: 166 kcal, Carbohydrates: 21 g, Protein: 4 g, Fat: 8 g, Saturated Fat: 1 g, Sodium: 233 mg, Potassium: 336 mg, Fiber: 5 g, Sugar: 3 g, Vitamin A: 899 IU, Vitamin C: 30 mg, Calcium: 51 mg, Iron: 2 mg. These delicious vegan make ahead breakfast recipes are perfect for busy mornings. Not only are they delicious, but they are also full of nutrition. With these recipes, you can have a nutritious and delicious breakfast ready in no time!

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