16 Easy Vegetarian Breakfast Recipes (Healthy Meatless Mornings)

Start the day with a simple, healthy vegetarian breakfast that fills you up without expanding your waistline. This roundup collects 16 easy meatless breakfast ideas, from Thai-style favorites to Western classics: cinnamon French toast, fruit-stuffed French toast roll-ups, coconut flour pancakes, a breakfast burrito, tofu scramble, quinoa fritters, hash browns, and more. Every one is light enough for a weekday morning, and several are naturally vegan or easy to make vegan. Whether you want something hearty or just a small bite, take your pick and get cooking.

1. Vegan Cinnamon French Toast

The first easy vegetarian breakfast to try is a cinnamon French toast made with a banana and almond milk batter instead of eggs. The bread fries up crisp on the outside and soft inside, then gets a drizzle of cinnamon syrup and maple syrup. It smells incredible.

Ingredients

• 2 ripe bananas
• 3/4 cup (180 ml) almond milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon allspice (or mixed spice)
• Thick-cut slices of bread
• 2 to 3 tablespoons vegan butter
• Maple syrup, for serving
• Ground cinnamon, for dusting

Instructions

1. Blend the bananas, almond milk, vanilla, cinnamon, and allspice until smooth. Pour into a shallow dish.
2. Heat a skillet over medium heat and melt about 1 tablespoon of the vegan butter. Dip each slice of bread in the banana batter and fry until golden on both sides. Repeat with more butter until all the bread is used.
3. Transfer to plates, drizzle with cinnamon syrup and maple syrup, and finish with a dusting of cinnamon.

2. Fruit-Stuffed French Toast Roll-Ups

You have probably had regular French toast before, so try these roll-ups instead. A slice of bread is spread with cream cheese, filled with fresh berries, rolled into a log, then fried in butter and dusted with powdered sugar.

Ingredients

• Sliced sandwich bread
• Cream cheese
• Fresh fruit such as strawberries, blueberries, or raspberries
• Eggs
• Butter
• Powdered sugar
• Sweetened condensed milk, for serving

Instructions

1. Trim the crusts off the bread.
2. Flatten each slice with a rolling pin. Spread with cream cheese, lay your favorite fruit along one edge, and gently roll the bread up into a log.
3. Beat the eggs well. Coat each roll thoroughly in the beaten egg.
4. Heat a skillet over medium heat and add a little butter. Once it has melted, add the rolls seam side down and fry, turning, until golden all over.
5. Dust with powdered sugar and serve with sweetened condensed milk for drizzling.

3. Mini Whole Wheat French Toast with Fresh Fruit

These bite-sized whole wheat French toasts bring a little freshness to the morning. Fragrant, golden bread is paired with fresh fruit, a drizzle of honey, and a sprinkle of almonds and chocolate chips.

Ingredients

• Whole wheat bread, cut into small pieces
• Eggs
• Soy milk
• Honey
• Sliced almonds, for topping
• Chocolate chips, for topping
• Fresh fruit of your choice

Instructions

1. Whisk the eggs and soy milk together and brush or dip the bread so each piece is evenly coated.
2. Heat a nonstick skillet and fry the whole wheat bread until golden and crisp on both sides. Transfer to a plate.
3. Drizzle with honey, scatter over the sliced almonds and chocolate chips, and serve with fresh fruit.

4. Coconut Flour Pancakes with Raspberry Sauce

Next up is a pretty vegetarian breakfast: pancakes made with naturally healthy coconut flour, boosted with chia and flax seeds and topped with a sugar-free raspberry sauce. Make them small or large, whichever you prefer. Coconut flour is gluten-free and absorbs a lot of liquid, so the quantities below are a guide; adjust the batter with a little more soy milk if it seems too thick.

Ingredients

• 1/4 cup (30 g) coconut flour
• 1 egg (many coconut flour recipes use 2 eggs per 1/4 cup flour for a softer pancake; use 1 or 2 to taste)
• 1/2 cup (120 ml) unsweetened soy milk
• 1 teaspoon honey (the raspberry sauce adds sweetness, so keep the batter lightly sweet)
• 1/2 teaspoon baking powder
• A dash of vanilla extract
• Pinch of salt
• 1 tablespoon chia seeds
• 1 tablespoon ground flaxseed

For the raspberry sauce

• 1 cup frozen or fresh raspberries
• 1 to 2 teaspoons honey

Instructions

1. Make the raspberry sauce: combine the raspberries and honey in a microwave-safe bowl. Microwave in short bursts, stirring occasionally, until the berries soften and break down into a sauce. This gives you a homemade raspberry sauce with no added sugar.
2. Make the pancakes: whisk the coconut flour, egg, soy milk, honey, baking powder, vanilla, and salt into a smooth batter, then stir in the chia seeds and flaxseed (use as much or as little as you like).
3. Heat a lightly oiled nonstick skillet over medium heat. Spoon in the batter and cook until bubbles form and the underside is golden, then flip and cook the other side.
4. Serve with Greek yogurt, fresh fruit, and the raspberry sauce.

5. Chocolate Banana Pancakes

Tired of plain toast with banana and chocolate? Turn the same flavors into pancakes instead. This batter is loaded with mashed banana and chocolate chips and happens to be vegan and gluten-free.

Ingredients

• 1 ripe banana
• 2 tablespoons organic cane sugar
• 3 tablespoons canola oil
• 1 1/2 cups (180 g) gluten-free all-purpose flour blend
• 1 cup (240 ml) milk (dairy or plant-based)
• 1/2 cup (90 g) chocolate chips
• Vegan butter, for frying
• Maple syrup, for serving

Instructions

1. Mash the banana with a fork in a mixing bowl.
2. Add the sugar and oil and stir until well combined.
3. Add the flour and milk and mix until smooth. Fold in the chocolate chips last.
4. Heat a skillet over medium heat and add enough butter to coat the pan. Pour in the batter in rounds and cook for 2 to 3 minutes per side, or until cooked through and golden on both sides.
5. Stack the pancakes on a plate and serve with maple syrup.

6. Whole Wheat Bread Pudding

If you are watching your figure and would rather skip toast fried in oil or butter, this baked whole wheat bread pudding is for you. It needs nothing more than an oven, comes out soft and custardy, and is delicious with fresh fruit.

Ingredients

• Low-fat milk or soy milk
• Eggs
• Honey
• Vanilla extract
• Whole wheat bread, torn into pieces

Instructions

1. Preheat the oven to 180°C (350°F).
2. Whisk the milk, eggs, honey, and vanilla together and pour the mixture over the whole wheat bread in a baking dish, pressing the bread down so it soaks up the custard.
3. Bake for 10 to 15 minutes, or until the bread is puffed and golden. Serve with fruit, yogurt, and a drizzle of honey.

7. Vegan Breakfast Burrito

Short on time on a holiday morning? Try a Mexican-style vegetarian breakfast: a flour tortilla stuffed with cilantro lime rice, skillet potatoes and onions, spiced black beans, and a crunchy avocado slaw. Try it once and you will be hooked.

Ingredients

Mexican rice

• 3/4 cup (150 g) uncooked white rice
• 1 1/2 cups (360 ml) water
• 1/4 teaspoon salt
• 1 tablespoon lime juice
• 1/4 cup chopped fresh cilantro

Skillet potatoes and onions

• 4 red potatoes, diced
• 1/2 red onion, sliced
• 1 to 2 tablespoons vegan butter
• Salt
• Black pepper

Spiced black beans

• 1 cup cooked black beans
• Ground cumin
• Garlic powder
• Chili powder

Avocado slaw

• 1/4 avocado, sliced
• 2 tablespoons lime juice
• Shredded red cabbage
• Shredded green cabbage
• Sliced radishes
• 1 jalapeño, seeded and sliced
• Salt
• Black pepper

To assemble

• 2 large flour tortillas
• 1/2 avocado, sliced
• 1/4 cup salsa

Instructions

1. Make the Mexican rice: combine the rice, water, and salt in a saucepan and bring to a boil. Reduce the heat to low, cover, and cook for 15 to 20 minutes, or until the rice is tender. Set aside to cool, then stir in the lime juice and chopped cilantro.
2. Make the skillet potatoes: heat a skillet over medium heat, add the butter, and let it melt. Add the potatoes and onion, season with salt and pepper, and cook for 4 to 5 minutes, or until browned. Set aside.
3. Add the cooked black beans to the skillet over medium heat. Season with cumin, garlic powder, and chili powder and stir until warmed through.
4. Make the avocado slaw: toss all the slaw ingredients together in a bowl.
5. Wrap the tortillas in a damp towel and microwave for about 30 seconds, or warm them in a 175°C (350°F) oven for 1 to 2 minutes.
6. Lay out the tortillas and add the sliced avocado, then layer on the Mexican rice, skillet potatoes and onions, black beans, and avocado slaw. Roll up tightly and serve with salsa.

8. Light Scrambled Eggs with Vegetables

Add a scrambled egg plate to your morning rotation. This lighter version uses mostly egg whites and a little reduced-fat cream cheese, and is served with roasted or fresh vegetables and white beans in tomato sauce. Make it for someone special.

Ingredients

• 1 egg yolk
• 2 egg whites
• Reduced-fat cream cheese
• Vegetables of your choice (asparagus, cucumber, roasted tomatoes, mushrooms)
• White beans in tomato sauce (canned baked beans work well)

Instructions

1. Heat a nonstick skillet. When it is hot, spray with a thin layer of oil. Beat the egg yolk and whites together, pour into the pan, and stir gently.
2. While the eggs are still slightly runny, stir in a little reduced-fat cream cheese and remove from the heat so they do not overcook. Serve with roasted vegetables, asparagus, cucumber, roasted tomatoes, mushrooms, and the white beans in tomato sauce.

9. Turmeric Tofu Scramble on Toast

Grab that block of tofu from the fridge and make this tofu scramble. Crumbled tofu is cooked with cherry tomatoes and colored golden with turmeric, then piled on toast with avocado. It is a great vegan stand-in for scrambled eggs.

Ingredients

• 350 g (12 oz) firm tofu
• 2 spring onions (scallions), sliced
• 1 clove garlic, minced
• 10 cherry tomatoes, halved
• 1/2 red chili, sliced
• 1 teaspoon ground turmeric
• 1 to 2 tablespoons olive oil
• 8 slices of bread, toasted
• 1 avocado, sliced
• Salt, to taste (about 1/2 teaspoon)
• Black pepper

Instructions

1. Heat a skillet over medium heat and add 1 tablespoon of the olive oil and the garlic. Cook until fragrant, then add the tomatoes and cook, stirring, until soft. Remove and set aside.
2. Return the skillet to medium heat with a little more olive oil. Add the spring onions and chili and cook until softened. Crumble in the tofu and stir, breaking it into small pieces. Add the turmeric and mix well, then return the cooked tomatoes to the pan and toss to combine.
3. Spoon the tofu scramble onto the toast, top with avocado, and season with salt and pepper.

10. Whole Wheat Tortilla with Peanut Butter and Banana

Peanut butter and banana on bread is a classic, so this time swap the bread for a whole wheat tortilla. The result is a quick roll-up that is easy to eat on the go and gets a superfood boost from chia and flax seeds.

Ingredients

• 1 whole wheat tortilla
• Peanut butter
• Chia seeds
• 1 banana
• Ground flaxseed

Instructions

1. Warm the whole wheat tortilla in a dry skillet. Spread with peanut butter, sprinkle with chia seeds, and place the banana on top. Roll up tightly and sprinkle with flaxseed before serving.

11. Broccoli Quinoa Fritters

If there is quinoa in your pantry, cook it and get ready to make these broccoli quinoa fritters. Along with the quinoa, they pack in broccoli, carrot, and flaxseed, and they are pan-fried into bite-sized patties the whole family can share.

Ingredients

• 1 cup (170 g) uncooked quinoa
• 2 cups (480 ml) vegetable stock
• 1 cup finely chopped broccoli and carrot
• 1 egg
• 3 tablespoons ground flaxseed
• 1/2 cup (50 g) breadcrumbs
• 2 cloves garlic, minced
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 2 teaspoons chopped parsley
• 2 tablespoons olive oil, plus more for frying
• Salt
• Pepper
• Vegan sour cream, for serving
• Parsley, for garnish

Instructions

1. Combine the quinoa and vegetable stock in a saucepan and bring to a boil. Reduce the heat and simmer for 15 minutes, or until the liquid is absorbed.
2. Transfer the quinoa to a large bowl. Add the broccoli and carrot, then the flaxseed, beaten egg, breadcrumbs, garlic, garlic powder, onion powder, parsley, 2 tablespoons olive oil, salt, and pepper. Mix until well combined.
3. Heat a little oil in a skillet. Shape the mixture into flat, round patties and fry until golden on both sides. Serve with sour cream and garnish with parsley.

12. Baked Eggs with Egg Tofu and Vegetables

For a soft vegetarian breakfast that is easy to eat, try this baked egg dish with egg tofu (Japanese-style tofu in a tube; silken tofu works too). Everything goes into one dish and bakes until set, keeping you full of protein until lunch.

Ingredients

• Egg tofu, sliced
• Shiitake mushrooms, sliced
• Broccoli florets, chopped
• Tomato, sliced
• Eggs
• Soy milk
• Ground pepper
• Low-sodium soy sauce

Instructions

1. Arrange the egg tofu, shiitake mushrooms, broccoli, and tomato in a small baking dish.
2. Whisk the eggs with the soy milk and pour over the vegetables.
3. Season with pepper and a small splash of low-sodium soy sauce.
4. Bake in a 180°C (350°F) oven, or microwave, until the eggs are just set.

13. Fat-Free Bologna, Cheese, and Mushroom Tortilla Pockets

Got leftover tortillas and no idea what to fill them with? Spread a tortilla with tomato sauce, top with veggie bologna, enoki mushrooms, green pepper, and cheese, fold it up tightly, and toast until lightly charred. Use a vegetarian deli slice to keep it meat-free.

Ingredients

• Whole wheat tortillas
• Low-sodium tomato sauce or pasta sauce
• Low-fat bologna (use vegetarian deli slices)
• Enoki mushrooms
• Green bell pepper, sliced
• Fat-free cheddar cheese, shredded

Instructions

1. Lay a tortilla on a plate and spread with a thin layer of sauce.
2. Top with the bologna, mushrooms, and green pepper, then sprinkle with cheese.
3. Fold the tortilla into a tight pocket and toast in a dry nonstick skillet, no oil needed. When it starts to brown, transfer to a plate and serve with a green salad.

14. Vegetarian Eggs Benedict

Eggs Benedict is a breakfast favorite for many people. This lighter vegetarian take piles fresh vegetables onto whole wheat bread to cut the richness of the yolk, and swaps the hollandaise for a tangy mustard cream cheese sauce (or simply use yogurt).

Ingredients

• Whole wheat bread, toasted
• Green coleslaw
• Tomato slices
• Asparagus spears, blanched
• Low-fat bologna (use vegetarian deli slices)
• Poached eggs

Mustard cheese sauce

• Cream cheese
• Mustard
• Skim milk (or low-fat milk or soy milk)

Instructions

1. Make the sauce: combine the cream cheese, mustard, and milk in a microwave-safe bowl.
2. Microwave briefly until the cream cheese softens, stir until smooth, and adjust the seasoning; add a little more mustard if you want more tang.
3. Layer the coleslaw, tomato, and asparagus on the toast, then add the bologna and a poached egg. Spoon the mustard cheese sauce over the top and serve.

15. Grilled Nutella and Banana Sandwich

If you have bananas and a jar of Nutella at home, make this chocolate hazelnut banana sandwich. What makes it special is toasting the sandwich in butter for extra aroma and a crisp, golden crust. If you have never tried it, you must.

Ingredients

• 1 banana
• Chocolate hazelnut spread (such as Nutella) or chocolate peanut butter
• 2 slices of bread
• Butter

Instructions

1. Peel the banana and cut into thin slices.
2. Spread the chocolate spread on one side of each slice of bread.
3. Arrange the banana slices on one of the spread-coated slices.
4. Top with the other slice of bread, spread side down, and press gently with your hand.
5. Heat a skillet over medium heat, add butter, and let it melt. Place the sandwich in the pan so the bottom soaks up the butter.
6. Flip the sandwich, add a little more butter, and toast the other side. Cook until both sides are golden and crisp, then transfer to a plate and cut in half.

16. Baked Hash Browns

Finally, a simple Western vegetarian breakfast whose main ingredient is nothing more than potatoes. Boiled, grated, seasoned with salt, and baked until golden, these hash browns are great with ketchup or sliced avocado.

Ingredients

• 4 potatoes
• 2 teaspoons salt
• 2 tablespoons olive oil
• Ketchup, for serving
• Sliced avocado, for serving

Instructions

1. Place the potatoes in a pot with enough water to cover. Bring to a boil and cook for 20 to 25 minutes. Drain and set aside until cool enough to handle.
2. Preheat the oven to 220°C (425°F).
3. Once the potatoes have cooled, peel them and grate on the coarse side of a box grater. Season with salt.
4. Line a baking sheet with parchment paper. Shape the potato mixture into patties about 6 mm (1/4 inch) thick and brush the tops with olive oil. Sprinkle with a little more salt.
5. Bake for about 50 minutes, or until golden brown and crisp. Serve with ketchup or sliced avocado.

Tips

• Most of the egg-based recipes can be made vegan by using a plant-based milk and swapping in tofu scramble or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
• Cook a batch of quinoa, Mexican rice, or hash brown patties ahead of time so weekday breakfasts come together in minutes.

That is 16 ways to make a vegetarian breakfast. Hopefully they give you plenty of new ideas for the morning. Every ingredient is good for you, so cook one up for yourself or for someone you love.