Vegan Savory Breakfast Ideas

1. Vegan Breakfast Burritos

These vegan breakfast burritos are a quick and easy way to start your day. Packed with potatoes, onions, peppers, and mushrooms, these burritos have everything you need for a hearty breakfast. They’re also great for meal prepping and can be made ahead of time and reheated when you’re ready to eat.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 8 ounces mushrooms, sliced
• 2 cloves garlic, minced
• 2 large potatoes, peeled and diced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 4 large flour tortillas

Instructions:

• Heat the olive oil in a large skillet over medium heat.
• Add the onion, bell pepper, and mushrooms and cook until softened, about 5 minutes.
• Add the garlic and cook for 1 minute more.
• Add the potatoes, salt, pepper, cumin, chili powder, and smoked paprika and cook, stirring occasionally, until the potatoes are tender, about 10 minutes.
• Divide the mixture among the tortillas and wrap them up burrito style.
• Serve immediately or wrap them in foil and store in the refrigerator for up to 4 days.

Nutrition:

Per serving: Calories: 366; Total Fat: 10g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 461mg; Carbohydrate: 56g; Dietary Fiber: 6g; Protein: 10g.

2. Vegan Tofu Scramble

This vegan tofu scramble is a great way to get your protein and veggies in one easy dish. It’s full of flavor and so easy to make. It also makes great leftovers and can be eaten for breakfast, lunch, or dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon turmeric
• 1/4 teaspoon paprika
• 1/4 teaspoon cumin
• 1 package firm or extra-firm tofu, crumbled

Instructions:

• Heat the olive oil in a large skillet over medium heat.
• Add the onion, bell pepper, and zucchini and cook until softened, about 5 minutes.
• Add the garlic and cook for 1 minute more.
• Add the salt, pepper, turmeric, paprika, and cumin and cook for 1 minute more.
• Add the crumbled tofu and cook, stirring occasionally, until heated through, about 5 minutes.
• Serve hot.

Nutrition:

Per serving: Calories: 136; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 387mg; Carbohydrate: 11g; Dietary Fiber: 3g; Protein: 10g.

3. Vegan Breakfast Tacos

These vegan breakfast tacos are a great way to start your day. Packed with potatoes, mushrooms, and vegan sausage, these tacos have everything you need for a hearty breakfast. Plus they’re easy to make and can be ready in minutes.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 8 ounces mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1 package vegan sausage, crumbled
• 1 large potato, peeled and diced
• 6 small corn tortillas

Instructions:

• Heat the olive oil in a large skillet over medium heat.
• Add the onion, bell pepper, and mushrooms and cook until softened, about 5 minutes.
• Add the garlic and cook for 1 minute more.
• Add the salt, pepper, cumin, chili powder, and smoked paprika and cook for 1 minute more.
• Add the crumbled vegan sausage and potatoes and cook, stirring occasionally, until the potatoes are tender, about 10 minutes.
• Divide the mixture among the tortillas and wrap them up taco style.
• Serve immediately or wrap them in foil and store in the refrigerator for up to 4 days.

Nutrition:

Per serving: Calories: 341; Total Fat: 12g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 689mg; Carbohydrate: 43g; Dietary Fiber: 5g; Protein: 15g.

4. Vegan Omelet

This vegan omelet is a great way to get your protein and veggies in one easy dish. It’s full of flavor and so easy to make. It also makes great leftovers and can be eaten for breakfast, lunch, or dinner.

Ingredients:

• 3 tablespoons olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon turmeric
• 1/4 teaspoon paprika
• 1/4 teaspoon cumin
• 3/4 cup chickpea flour
• 1 1/2 cups water
• 1/4 cup nutritional yeast
• 1/4 cup vegan cheese, grated

Instructions:

• Heat 2 tablespoons of the olive oil in a large skillet over medium heat.
• Add the onion, bell pepper, and zucchini and cook until softened, about 5 minutes.
• Add the garlic and cook for 1 minute more.
• Add the salt, pepper, turmeric, paprika, and cumin and cook for 1 minute more.
• In a medium bowl, whisk together the chickpea flour, water, nutritional yeast, and vegan cheese.
• Heat the remaining tablespoon of olive oil in the skillet over medium heat.
• Pour the chickpea flour mixture into the skillet and cook, stirring occasionally, until the omelet is cooked through, about 10 minutes.
• Serve hot.

Nutrition:

Per serving: Calories: 234; Total Fat: 14g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 472mg; Carbohydrate: 20g; Dietary Fiber: 5g; Protein: 8g.