These spiced waffles are a great choice for a slow weekend morning with friends or family. You can serve them straight from the waffle iron or keep them warm in the oven while you prep a big batch. The texture is soft with a crisp edge – ideal for piling on your favorite toppings.

Add fresh fruit, vegan whipped cream, and maple syrup for a classic combo. Or try nut butters, vegan yogurt, or spiced compotes if you want to change things up. However you top them, these waffles make a fun and tasty plant-based breakfast that feels special without much effort.

Read more: High-Protein Vegan Chocolate Smoothie Bowl

A delicious weekend breakfast

These easy spiced waffles are perfect for weekend breakfasts with family.

No ratings yet

Servings4

Ingredients

• 2 tbsp (20 g) flax seeds
• 6 tbsp (90 ml) water
• 2 cups (240 g) whole-wheat flour
• 1 tbsp (14 g) baking powder
• Heavy pinch salt
• 2 tbsp (28 g) brown sugar
• ½ tsp turmeric
• Sprinkle black pepper
• 2 tsp (6 g) cinnamon
• ⅓ cup (80 g) applesauce
• 2 cups (480 ml) vegan milk
• 1 tbsp (15 ml) vanilla
• Fresh fruit for serving
• Whipped cream for serving
• Maple syrup for serving

Instructions

• In a small bowl, mix the flax seeds and water and let the mixture sit for 5 minutes.
• To a medium bowl, add the flour, baking powder, salt, brown sugar, turmeric, black pepper and cinnamon and give it a good mix until well combined.
• In another medium bowl, mix the applesauce, vegan milk, vanilla and flax seed mixture until well combined. Slowly add the dry ingredients to the wet ingredients about 1 cup (240 ml) at a time and gently mix until well combined.
• Preheat a waffle iron and if it is not non-stick, coat it with some oil to keep the waffle mix from sticking.
• Pour 3⁄4 to 1 cup (180–240 ml) of the waffle mix into the waffle iron and cook until heated through, 8 to 10 minutes (or when your waffle machine alerts you that the waffle is ready). Enjoy with fruit, whipped cream and maple syrup.

Reprinted with permission from Blk + Vegan by Emani Corcran. Page Street Publishing Co. 2023. Photo credit: Monika Normand.

Read more: Vegan Oatmeal Cookie Granola

This article was written by Emani Corcran on the PBN Website.

For vegans, brunch is no different. There are countless plant-based options that work beautifully for the occasion. From hearty dishes like breakfast bakes or tofu scrambles to sweet plates like French toast or chia pudding, the possibilities are endless. Whether you want something warm and savory or cool and refreshing, you’ll find a vegan brunch option that fits.

Brunch is also great for sharing. You can build a spread with a mix of flavors and textures. Toasts, baked dishes, and one-pan meals make it easy to serve a group. And if you’re cooking just for yourself, these recipes still hit the mark.

Vegan brunch doesn’t need to be complicated. It just needs good food and a little time to enjoy it. If you’re ready to switch up your weekend meals, these dishes offer fresh and tasty ideas to try.

Read more: 7 Unusual Plant-Based Breakfasts To Try In 2025

Tofu benedict

To start off this list of vegan brunch recipes is this vegan version of the classic brunch food: eggs benedict. This tofu benedict comes from Gaz Oakley and is completely egg-free and dairy-free. The look of the dish is so appealing that anyone will enjoy this 30-minute meal. Tofu replaces the egg, and a vegan hollandaise ties everything together.

Find the recipe here.

Vegan French Toast

This vegan-friendly French toast will be your next brunch go-to. The recipe from Viva’s Vegan Recipe Club uses silken tofu instead of egg for a high-protein brunch that can be savory or sweet. Top your French toast with vegan whipped cream, a berry coulis, or even some vegan chocolate spread for sweet options. Savory options can be anything from vegan cheese to roasted veggies.

Find the recipe here.

Smashed peas on toast

Try smashed peas on toast if you want to switch things up at brunch. This Romy London recipe is an underrated brunch idea that’s perfect for those looking for some protein. The dish comes together very quickly, just by mashing peas and roasting some cherry tomatoes.

Find the recipe here.

Boozy butter beans and greens

This weekend brunch recipe will impress, especially if you’re serving mimosas. These boozy butter beans and greens from Elly Smart are a tasty recipe perfect for a group. Taking less than 20 minutes to make, put all your veg and beans together, cook with prosecco, and serve on crisp sourdough. You may have to double the recipe if you’re serving more than four people.

Find the recipe here.

Sweet berry bake

This sweet berry bake can be eaten for breakfast or brunch if you want a sweet option full of high-protein quinoa. Vanilla, berries, full-fat coconut milk, chia seeds, and a topping of coconut whipped cream make this a decadent four-serving meal. This recipe from Yecenia Currie is an easy one-dish brunch idea worth trying this weekend.

Find the recipe here.

Read more: 12 Vegan Family Dinner Ideas

Mediterranean beans on toast

This Mediterranean beans on toast recipe by Natlicious Food is an excellent brunch option if you feel like something savory, a little spicy, and zesty. The beans are quickly fried with shallots, sun-dried tomatoes, capers, white wine, and olive oil. Then you can serve it on crusty bread with some hummus for a protein-rich meal.

Find the recipe here.

Oven-baked pumpkin French toast

For a comforting yet indulgent brunch dish, try this oven-baked pumpkin French toast by Yecenia Currie. The batter is made of pumpkin puree and plant milk and flavored with maple syrup, cinnamon, and vanilla. Use ciabatta bread to soak in the pumpkin batter and go on to add the finishing touches. You serve it with pecans and coconut whipped cream.

Find the recipe here.

Vegan shakshuka

Next, try this vegan shakshuka by Plantbaes. It features a rich tomato sauce with peppers, olives, spices, and a creamy tofu “egg” blend for extra protein. Butter beans add heartiness; toasted almonds and fresh parsley bring crunch and brightness. Serve it warm with bread for a warming plant-based brunch.

Find the recipe here.

Blueberries and cream chia pudding

For an easy brunch idea you can make overnight, try this blueberries and cream chia pudding by Melissa King. Make your own cashew cream, add chia seeds, vanilla, dates, and blueberries, and finish with your favorite extras like more blueberries, cocoa nibs, or even some nuts.

Find the recipe here.

Scrambled tofu burrito

A scrambled tofu burrito is just what you need around brunchtime. Try this Natlicious Food recipe with kidney beans, tofu with nutritional yeast, a loaded wrap with hummus, purple cabbage, and avocado cream. It’s great with some spring onion as well.

Find the recipe here.

Read more: 10 Vegan Cakes To Make This Weekend

This article was written by Kaitlyn Lourens on the PBN Website.

With frozen bananas providing a creamy base, this bowl blends rich raw cacao powder, a scoop of plant-based protein, and a generous spoonful of peanut butter for a combo that’s both energizing and indulgent. Soy milk adds extra protein and a smooth texture, turning this into a wholesome meal that fuels your morning or post-workout recovery.

Topped with your favorite fruit, seeds, or a sprinkle of granola, it’s a customizable go-to recipe that feels like a treat but delivers real nutritional value. If you’re looking for a way to enjoy chocolate for breakfast without the sugar crash, this bowl is it.

Read more: Homemade Bubble Tea

A protein-packed plant-based breakfast

This protein-packed chocolate smoothie bowl is a real winner, delivering a whopping 20g of plant-based protein in just minutes. Whether you need breakfast, a snack, or dessert, this has you covered!

5 from 1 vote

Servings1

Ingredients

• 2 frozen bananas
• 25 g plant-based protein powder (I used the almond from amino animo)
• 1 tbsp raw cacao powder
• 1 tbsp peanut butter
• 2 tbsp soy milk

Topping:

• Kiwi
• Blueberries
• Hemp and ground flax seeds
• Cacao nibs

Instructions

• Add all the ingredients in a food processor and blend until smooth.
• Serve in a bowl, and add your favourite toppings.

This recipe was republished with permission from Natlicious Food. You can view the original recipe here.

Read more: 7 Unusual Plant-Based Breakfasts To Try In 2025

This article was written by Natali Eleftheriou on the PBN Website.

Breakfast matters. It’s the first thing you eat after a night of fasting, and the right meal can set the tone for your entire day. While technically anything can be breakfast, having food that actually supports your energy, focus, and mood makes a difference. Many people tend to stick with toast or cereal, but there are a wide range of more unusual breakfasts you can try.

Whether you’re craving a hearty breakfast wrap or something light like chia pudding, it’s all on the table. Eating plant-based in the morning doesn’t need to be bland or complicated. In fact, it might become your favorite part of the day.

Here are seven unusual plant-based breakfast ideas to try.

Read more: 21 Kid-Friendly Vegan Recipes

Boozy butter beans and greens

Elly Smart starts breakfast off with boozy butter beans and greens, a high-protein dish with a kick that’s perfect for weekends. The beans are flavorful with vegan prosecco and parmesan sauce. Spinach, lemon, mustard, leek, garlic, and onion are added for good flavor and texture. Serve the beans on sourdough with some chili for maximum yumminess.

Find the recipe here.

Vegan oatmeal cookie granola

Next is this sweet and crunchy vegan oatmeal cookie granola by Elaine Skiadis. If you want something easy that you can make ahead, this granola recipe is for you. All you need to do is prepare the granola, bake it, and enjoy it with plant milk, over smoothie bowls, or even by the handful.

Find the recipe here.

Bubble bagel bites

For a high-protein, vegan take on bagels, try these bagel bites from Halle Burns. While making any kind of bread takes some time, these bites are quicker than most bagels and use vital wheat instead of regular wheat. These bites are rolled in everything seasoning and filled or dipped into tofu cream cheese.

Find the recipe here.

Read more: 10 Vegan Spring Lunch Ideas

Egg-free tofu benedict

For a showstopper brekkie, add this tofu benedict to the list. This high-protein breakfast from Gaz Oakley looks impressive and tastes just as good. Taking only 25 minutes to make, you’ll quickly make a vegan hollandaise with soy milk, then, after pressing tofu, you’ll cook it in a pan, and add some spinach. Put all of it on an English muffin and eat.

Find the recipe here.

Mango coconut chia seed pudding

Back to sweet breakfasts, this quick and easy mango and coconut chia seed pudding by Emani Corcran is creamy and filling with the tropical flavors of mango and coconut. You can make these in jars for meal prep, and you don’t need fresh mango; frozen will do. Just remember to let your chia seeds set overnight.

Find the recipe here.

Savory vegan muffins

If you need a breakfast on the go, these high-protein savory vegan muffins by Natlicious Food are your best bet. The muffin is made with flour, nutritional yeast, and garlic that is then mixed with orange juice, oils, smoked tofu, onion, and coriander. Your muffins should be pretty moist thanks to the mix of oils and the other additions.

Find the recipe here.

Scrambled tofu burrito

For the last recipe on this list, what better than a scrambled tofu burrito? This recipe is also from Natlicious Food and is perfect for long days ahead, after a morning workout, or if you simply want a nourishing and filling meal. Kidney beans are cooked in tomato and seasonings, and the tofu is made with nutritional yeast, mustard, and black salt. Then, you make the burrito. Include two wraps, some hummus, purple cabbage, spring onions, and avocado cream for a loaded morning meal.

Find the recipe here.

Read more: Pistachio Is The Trending Flavor Of 2025 – 10 Vegan Recipes To Use It In

This article was written by Kaitlyn Lourens on the PBN Website.

The sauce is made with soy milk, mustard, vinegar, and olive oil — it’s rich, creamy, and super easy to blend together. Cherry tomatoes, chopped chives, and a sprinkle of cress finish the dish and add a fresh pop of color.

This is the kind of breakfast that feels special but doesn’t take much effort. It’s perfect for weekends, holidays, or any slow morning when you want something warm, savory, and comforting. Make it for guests, share it with someone you love, or treat yourself to a solo brunch. However you enjoy it, this tofu benedict brings big flavor and makes any morning better.

Read more: The Ultimate Jamaican Breakfast

Tofu benedict

Try this plant-based version of the classic Eggs Benedict. This version uses smoky tofu and is made in under 30 minutes.

5 from 1 vote

Duration25 minutes mins

Servings2

Ingredients

• 225 g block firm smoked tofu pressed to remove water
• 2 tbsp olive oil for frying
• Pinch of black salt optional for an “eggy” flavour, or use sea salt
• Pinch of ground pepper

For the “hollandaise” sauce

• 120 ml (½ cup) soy milk
• 3 tbsp white wine vinegar
• ½ tsp English mustard
• Pinch of sea salt and pepper
• 120 ml (½ cup) olive oil

For the sautéed spinach

• 4 big handfuls of baby spinach
• Pinch of sea salt and pepper

To serve

• 2 breakfast muffins or bagels
• Handful of cherry tomatoes halved
• Small bunch of fresh chives finely chopped
• Pinch of cress

Instructions

• First up, make the “hollandaise” sauce. Pour the soy milk, vinegar, mustard and seasoning into a measuring jug and blend using an electric stick blender, until mixed well.
• Keep the blender running and slowly trickle in the oil until the sauce starts to thicken up. Once you’ve added all the oil it should be thick and creamy but still pourable.
• If your sauce is too thick, stir in a few additional tablespoons of soy milk. Taste to check the seasoning. Cover the sauce with cling film (plastic wrap) and refrigerate until you’re ready to serve.
• Cut the tofu into rounds using an 8cm (3in) cutter. Pat dry with kitchen paper, then preheat a non-stick frying pan over a medium heat. Add the oil to the pan. Pan fry the tofu until golden on each side, around 3–4 minutes. Season with the black salt, if using, and pepper.
• Remove the tofu from the pan and set aside. Turn the heat up high and add a touch more oil. When it starts to smoke add all the spinach (don’t worry, it will wilt down quickly). Cook the spinach for 1 minute, stirring quickly. Season with a pinch of salt and pepper, then remove from the heat. Spinach contains lots of water, so I always press it with a clean tea (dish) towel to soak up any excess liquid.
• Toast the muffins or bagels, if you like, then add the tofu slices and sautéed spinach. Scatter around the cherry tomato halves. Top with a dollop of the “hollandaise” sauce, sprinkle over some chopped chives, top with a pinch of cress and serve immediately.
• Wow your guests with this beautiful breakfast, it’s a real show stopper. The “hollandaise” is velvety and smooth, the perfect match for smoky tofu.

This recipe was republished with permission from Plants Only Holidays by Gaz Oakley (Quadrille, £18.99), Photography © Simon Smith.

Read more: Vegan Oatmeal Cookie Granola

This article was written by Editorial Team on the PBN Website.

Sunflower seeds, pumpkin seeds, and flaxseeds add healthy fats, protein, and fiber. Flaxseeds also give a boost of omega-3s, which are great for heart and brain health. Almonds bring crunch and a dose of vitamin E. It’s a wholesome mix of ingredients that tastes like a treat but fuels your day.

You can eat this granola so many ways. Sprinkle it on vegan yogurt or smoothie bowls, pour it in a bowl with your favorite plant milk, or just eat it by the handful as a snack. It’s homemade, plant-based, and way better than anything store-bought. Once you try it, you’ll want to keep a jar of this granola in your kitchen at all times.

Read more: High-Protein Savory Vegan Muffins

Oatmeal cookie granola

Pumpkin seeds, sunflower seeds, flax, almond butter, and more come together to make this tasty choc-chip granola.

No ratings yet

Servings8

Ingredients

• 3 cups (270 g) old-fashioned rolled oats
• 1½ cups (60 g) crispy brown rice cereal
• ¼ cup (35 g) sunflower seeds
• ¼ cup (35 g) pumpkin seeds
• ¼ cup (35 g) almonds, roughly chopped
• 2 tbsp (14 g) ground flax seeds
• 1 tsp ground cinnamon
• 1 tsp sea salt
• ½ cup (120 ml) pure maple syrup
• ¼ cup (50 g) light brown sugar
• ¼ cup (60 g) coconut oil
• ¼ cup (60 g) creamy almond butter
• 1 tbsp (15 ml) vanilla extract
• ½ cup (84 g) dairy-free chocolate chips

Instructions

• Preheat the oven to 325°F (165°C) and line a large sheet pan with parchment paper.
• In a large bowl, mix together the oats, crispy rice cereal, seeds, almonds, flaxseeds, cinnamon and salt.
• In a small saucepan, stir together the maple syrup, brown sugar and coconut oil. Bring to a boil, then lower the heat to low and hold at a simmer for about 30 seconds. Turn off the heat and quickly whisk in the almond butter and vanilla until smooth.
• Add the wet ingredients to the dry and stir to combine. Spread the mixture on the prepared sheet pan and press down firmly, using a spatula or another sheet of parchment paper. Sprinkle the chocolate chips on top.
• Bake for 27 to 30 minutes, or until golden brown. The granola will still be a little soft when it first comes out of the oven. Allow it to cool for 5 minutes, then use a spatula to gently break the sheet into a few large clumps. Allow the granola to finish cooling completely on the sheet pan before transferring to an airtight container.

Reprinted with permission from Fantastic Vegan Recipes for the Teen Cook by Elaine Skiadas. Page Street Publishing Co. 2023. Photo credit: Elaine Skiadas.

Read more: Vegan Apple Waffles With Vanilla And Cinnamon

This article was written by Elaine Skiadas on the PBN Website.

The vegan egg yolk takes a different approach. It uses a mix of sweet potato and other ingredients that create a rich, soft, and slightly runny center. Mark uses techniques that transform everyday components into a convincing egg yolk. The two parts work together to form a complete vegan fried egg.

This recipe proves that you can enjoy a classic breakfast dish while keeping it fully plant-based. The process is straightforward and uses ingredients you might already have. It is perfect for topping toast, sandwiches, or serving with your favorite breakfast sides. With a bit of practice, you can master this innovative dish and add a creative twist to your vegan meals. Give it a try and see how a vegan fried egg can brighten your plate.

Read more: High Protein ‘Bubble Bagel Bites’

Vegan fried egg

Try this potato and sweet potato based vegan fried egg, it's rich and tasty, perfect for a vegan fry-up.

4.34 from 3 votes

Ingredients

Vegan Egg White

• 2 potatoes
• ¼ tsp salt
• Extra virgin olive oil
• 4 tbsp corn flour
• 2 tbsp tapioca starch
• Water enough to make a loose batter

Vegan Egg Yolk

For the puree

• 1 sweet potato medium/ large
• 2 tbsp vegan butter such as
• Nuttelex melted
• 1 tsp chia seeds
• ½ tsp turmeric powder
• ⅔ cup of water
• ⅙ tsp of black Himalayan salt
• ¼ tsp sea salt

For the water bath

• 1 liter distilled or bottled water
• 1 & 2/3 tsp sodium alginate

To blend with the puree

• ¾ tsp calcium lactate
• 1/16 tsp xanthan gum
• 200 g purée

Instructions

For the vegan egg white

• Pre-heat your non-stick fry pan with a thin layer of olive oil. Spoon 2–3 tablespoons of mixture into the pan, spreading it out evenly into a roughly circular shape approximately 8–10cm in diameter. The less you fuss, the more it will look like a traditional fried egg.
• Once the shape is set, use the back of a teaspoon to flatten down any lumps of grated potato. Fry on a medium heat until it starts to turn a bit golden around the edges (this will take about 2–3 minutes). The complete the egg, using a spoon carefully add the egg yolk to the center of the white.

For the vegan egg yolk

PART 1: make the puree

• Let’s get cracking. To make the purée, wrap sweet potato in foil and roast in the oven at 200°C / 390°F for 50–70 minutes or until it’s soft. Unwrap potato and peel skin, add all ingredients to your blender and blend until smooth. You now have your purée, made with purée talent.

PART 2: get ready

• Blend your water and sodium alginate on low for 1 minute, pour into a fl at bottom container and leave overnight (this is your water bath). When you are ready to get your sphere on and have your purée ready, take your container out of the fridge and allow it to come to room temperature.
• In the meantime, add your purée, calcium lactate and xanthan gum into the blender and blend for 1 minute. Let both the puree/liquid and alginate bath stand, allowing time for any trapped air bubbles to rise to the surface and pop. Trapped air bubbles will prevent the spheres from sinking in the spherification bath, which can cause an uneven skin to form.

PART 3: reverse spherification

• Get a round tablespoon or measuring spoon (google that if you are not sure), fill it with your blended purée mix and slowly add it to your water bath. At this time you add as many as you need but make sure they are not touching. Allow them 3–5 minutes to chill in the bath to set. Once set you can keep them in a separate fresh water bowl and they are ready to explode.

This recipe was republished with permission from This Cookbook is a Huge Missed Steak by Mark Filippelli. Out in the US on April 8th.

Read more: Boozy Butter Beans And Greens Is The Ultimate Brunch Dish

This article was written by Editorial Team on the PBN Website.

Once baked, they puff up and turn golden, with a chewy inside and crisp edges. They’re perfect straight from the oven or dipped in vegan cream cheese. Halle recommends tofu cream cheese or a store-bought option like Kite Hill.

These bites are easy to make and super tasty. Each one packs in a solid protein boost, thanks to the vital wheat gluten. Enjoy them as a snack, party bite, or part of a high-protein vegan breakfast. No long prep, no fancy tools — just chewy, savory goodness.

Read more: The Ultimate Jamaican Breakfast

Bubble bagel bites

Vital wheat gluten is high in plant protein and often used in meat substitutes. Here they make a chewy, airy snack that pairs well with tofu cream cheese.

No ratings yet

Servings6 bites

Ingredients

For the tofu cream cheese

• 7 ounces firm or extra firm tofu drained and at room temperature
• 3 tablespoons Homemade
• Vegan mayo
• 2 tablespoons nutritional yeast
• 1 tablespoon freshly squeezed lemon juice or vinegar
• 1 tablespoon seltzer water

For the bagel bites

• ¼ cup vital wheat gluten
• ¼ cup water
• 1 tablespoon tapioca starch
• ¾ teaspoon baking powder
• ¾ teaspoon white vinegar
• ¼ teaspoon fine sea salt
• 1 to 2 tablespoons everything bagel seasoning
• Tofu cream cheese or store-bought vegan cream cheese such as Kite Hill for serving

Instructions

Tofu cream cheese

• In a blender, combine the tofu, mayo, nutritional yeast, lemon juice, and seltzer water. Blend on high until very smooth, scraping down the sides as needed.
• Transfer the mixture to a lidded container, smoothing the top with a spatula, and refrigerate for at least 2 hours before using. Store in the fridge for up to 2 weeks.

For the bubble bagel bites

• Preheat the oven to 350°F.
• In a medium bowl, stir together the vital wheat gluten, water, tapioca starch, baking powder, vinegar, and salt until a shaggy dough forms. The dough will be very wet. Using your hands, knead the dough for 1 to 2 minutes until it becomes smooth.
• Break the dough into tablespoon-size pieces and roll them into balls roughly 1 inch in diameter.
• Pour the everything bagel seasoning into a small bowl and roll the balls in it until covered. Place the bites an inch or two apart on an ungreased sheet pan.
• Bake for 10 minutes, then turn each bite over so it can brown a little more on the other side.
• Continue baking until they are puffed and golden, 13 to 15 minutes total. Serve with tofu cream cheese.
• They are best enjoyed right from the oven.

Excerpted from CALL ME VEGAN: Easy Plant-Based Recipes for Every Craving. Copyright @ 2024 by Halle Burns. Photography Copyright © 2024 by Lauren Volo. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.

Read more: Vegan Apple Waffles With Vanilla And Cinnamon

This article was written by Halle Burns on the PBN Website.

The secret to these protein-packed burritos lies in a well-seasoned tofu scramble combined with marinated tempeh bacon. The tofu, infused with bold flavors like nutritional yeast, black salt, and smoked paprika, delivers a rich and savory bite, while the tempeh adds a smoky depth reminiscent of bacon. You can also use ingredients like sautéed mushrooms, bell peppers, and black beans.

Read more: ‘The One Dish I’d Cook To Win Over A Tofu Skeptic’

One of the highlights of this recipe is its flexibility. O’Neal encourages viewers to customize their burritos with different vegetables, spices, and sauces, making it easy to switch things up throughout the week. The burritos can be stored in the freezer for months, ready to be reheated in just a few minutes – perfect for anyone looking to simplify breakfast without sacrificing taste or nutrition.

Find out the full ingredients and method in the video below:

You can find more of Merle O’Neal’s videos and recipes on her YouTube channel and Instagram.

Read more: ‘This Is The Best Sandwich I Have Ever Eaten – And It’s Vegan’

This article was written by Editorial Team on the PBN Website.

The dish uses hearts of palm in place of the traditional salt fish, making it a vegan twist on the classic. The hearts of palm have a similar texture to fish, giving the dish that “seafood” feel without any animal products. Kale adds a nutritious boost to the dish, while ripe plantains bring a sweet contrast when fried to perfection.

This meal takes a bit of time to prepare, especially with the resting time for the dumplings, but it’s worth it for the depth of flavor. The dumplings, fried to a crispy golden brown, pair wonderfully with the garlicky greens and ackee. Whether you’re making it for a special occasion or simply want to enjoy a comforting breakfast on the weekend, this dish is sure to impress.

This recipe is from Denai Moore’s Plentiful, offering a vegan twist on a traditional Jamaican breakfast.

Read more: Need A Protein-Packed Vegan Breakfast? Try This Scrambled Tofu Burrito

The ultimate Jamaican breakfast

This ultimate Jamaican breakfast is perfect for lazy weekends when you have time to prepare the dumplings and other elements of the dish.

5 from 1 vote

Cook Time20 minutes mins

Prep Time1 hour hr 20 minutes mins

Servings4

Ingredients

FOR THE DUMPLINGS

• 400 g self-raising flour or 4 cups all-purpose flour plus 3½ teaspoons baking powder
• 1 tablespoons light brown soft sugar
• 1 teaspoon salt
• 1 tablespoon vegan block butter
• 200 ml water
• Vegetable oil for frying

FOR THE ACKEE AND ‘SALT FISH’

• 2–3 tablespoons olive oil
• 1 red onion diced
• 1 tomato diced
• 1 Scotch bonnet deseeded and chopped
• 1 spring onion scallion, chopped
• 2 garlic cloves chopped
• 350 g kale
• Splash of water
• 4 sprigs of thyme leaves chopped
• 210 g hearts of palm roughly chopped
• 1 tablespoon vegan fish sauce
• Splash of water
• 500 g tin of ackee rinsed and drained
• Salt and freshly ground black pepper
• Your favourite hot sauce to serve

FOR THE GARLICKY GREENS

• 1 tablespoon vegan block butter
• 4 garlic cloves finely chopped
• 350 g spinach

FOR THE FRIED PLANTAINS

• 2 ripe plantains peeled and sliced diagonally into 8 pieces
• Olive or vegetable oil for frying

Instructions

• First make the dumplings. Put the flour, sugar and salt (and baking powder if using all-purpose flour) into a bowl with the butter. Using your fingertips, rub the butter into the dry ingredients. Add the water to bring it together, then knead in the bowl until you have a smooth dough. Cover with cling film (plastic wrap) and leave to rest for 1 hour. This will allow the gluten to fully hydrate and give you the fluffiest dumplings. Once rested, separate the dough into eight pieces, then form into balls by rolling in your hands. Set back in the bowl.
• Next prepare the ackee and ‘salt fish’. Heat the olive oil in a frying pan (skillet) over a medium heat. Sweat the onion for 2–3 minutes with a pinch of salt until softened, then add the tomato, Scotch bonnet, spring onion, garlic and thyme. Fry for a few more minutes until wonderfully fragrant. Now add the heart of palm and season with the vegan fish sauce. Fry for another minute. Add a splash of water to the pan to deglaze and then reduce the heat to a simmer. Add the ackee, cover with a lid and steam for 5 minutes.
• For the plantains, in a separate frying pan, heat enough oil to coat over a medium heat and fry the plantain slices for 3–4 minutes until golden, flipping to cook each side.
• Now make the garlicky greens. Heat the butter in a frying pan and once melted fry the garlic until fragrant. Add the kale and a splash of water. Season with salt and pepper, cover and steam for 2 minutes. Next add the spinach, put the lid back on and cook until just wilted. Check for seasoning.
• Heat 2.5 cm (1 inch) of oil in a deep-sided heavy-bottomed frying pan over a medium heat. Test the temperature by using a wooden spoon – if lots of bubbles appear around it immediately, it’s ready to go. Fry the dumplings for 3–4 minutes – be careful, if they are browning too quickly, the temperature of the oil is too high.
• Put a couple of fried dumplings, some plantains and garlicky greens on each plate. Finally, add the ackee and ‘salt fish’ in the middle. Serve with your favourite hot sauce and enjoy!

This recipe was republished with permission from Plentiful by Denai Moore (Hardie Grant, £24), Photography © Yuki Sugiura

Read more: How To Make Vegan Shakshuka

This article was written by Editorial Team on the PBN Website.

Read more: 7 Vegan Fall Breakfast Ideas

These vegan crepes come from Viva!’s Vegan Recipe Club. They are quick, simple, and versatile, perfect for both sweet and savory fillings. The crepes come together with just flour, plant milk, water, and a pinch of salt. They are easy to whip up and can be customized to suit your cravings. Whether you’re serving them for breakfast, lunch, or dessert, the possibilities are endless.

For sweet crepes, try topping them with fresh fruit, vegan Nutella, jams, coconut cream, or maple syrup. For savory options, you can fill them with sautéed vegetables, hummus, or vegan cheese. You can also add breakfast plant proteins like vegan bacon or just a tofu scramble to your crepes. The options are endless and the choice is yours.

Read more: 20 High Protein Breakfast Ideas

4 Ingredient Vegan Crepes

Make this French classic at home without animal products. Serve them with anything your heart desires, savory or sweet.

No ratings yet

Duration12 minutes mins

Cook Time10 minutes mins

Prep Time2 minutes mins

Servings6

Ingredients

• 150 g/1 cup plain flour
• ¼ tsp salt
• 350 ml/1½ cups unsweetened plant milk soya and almond work best
• 1 tbsp neutral oil (e.g. rapeseed) plus extra for frying

Instructions

• In a large bowl, mix the flour and salt together before stirring in the plant milk and oil.
• Heat a little oil in a crêpe pan or wide frying pan on a medium-high heat.
• When the oil is hot, pour a small ladle of batter into the pan, swirling it around so that it thinly coats the pan.
• Fry on both sides until lightly golden.

This recipe was republished with permission from Viva’s Vegan Recipe Club and you can find the original recipe here.

Read more: 30 Fall Recipes To Warm Up Your Evenings

This article was written by Viva's Vegan Recipe Club on the PBN Website.

This recipe makes five 6-inch pancakes, but you can easily double or triple it if you’re serving more people. The pancakes turn out light and fluffy, thanks to a mix of baking soda and powder. Plus, the vegan yogurt adds a creamy texture that makes them extra delicious.

Top them with your favorite toppings, like dairy-free cream, nuts, or a drizzle of maple syrup. For something special, try adding some vegan custard or pistachio butter. These pancakes are perfect for a cozy breakfast or brunch. Whether it’s for Pancake Day or Easter, these carrot cake pancakes are sure to impress.

Read more: Vegan ‘Snickers’ Smoothie Bowl

Vegan carrot cake pancakes

This recipe is made with fresh carrots and warm festive spices. Try these pancakes with your favorite vegan toppings and enjoy with friends or family.

No ratings yet

Duration25 minutes mins

Cook Time15 minutes mins

Prep Time10 minutes mins

Servings6

Ingredients

• 200 ml plant milk
• 1 tablespoon apple cider vinegar
• 2 tablespoon vegan yoghurt
• 2 tablespoon maple syrup
• 1 medium-sized carrot shredded
• 150 g plain flour
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ vanilla powder or 1 teaspoon vanilla extract
• a pinch of salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• coconut oil to grease your non-stick pan

Instructions

• In a jug, combine the plant milk and apple cider vinegar, stir together and set aside to curdle for 10 minutes.
• In the meantime, sieve the flour into a mixing bowl and stir in the cinnamon, ginger, vanilla, salt, baking powder and baking soda.
• Once the milk has curdled, whisk in the yoghurt and maple syrup, then pour the wet mixture into the flour bowl and stir to combine until you have a smooth pancake batter.
• Grease a non-stick pan with a little coconut oil and pour your pancakes into the hot pan. Use a wooden spoon to shape the individual pancakes, and gently flip when the edges become golden.
• Serve your carrot cake pancakes with your favorite toppings!
• Some of my favorites are protein yoghurt (protein powder mixed with yoghurt), maple syrup, vegan custard, crunchy nuts and seeds, nut butter (especially pistachio butter!), chocolate sprinkles and shredded carrot.

This recipe was republished with permission from Romy London. Find the original recipe here.

Read more: High-Protein Savory Vegan Muffins

This article was written by Romina Callwitz on the PBN Website.

Chia and flaxseeds bring fiber and plant-based protein, making this meal great for busy mornings. The blueberries add natural sweetness and are packed with vitamins. A drizzle of maple syrup and a spoonful of nut butter make the oats even more tasty. You can top them with fresh berries or banana slices for extra flavor.

Since it takes just five minutes to make, this is a great go-to breakfast when you’re short on time. Whether you’re fueling up for a workout or just need something fast, this meal is an easy choice. This recipe comes from Jillian Glenn from her cookbook Healthy Vegan Breakfasts and Lunches.

Read more: How To Make Valentine’s Day Heart-Shaped Chocolate Truffles

5-minute blueberry superfood oats

Try these tasty 5-minute blueberry superfood oats for a quick and nutritious vegan breakfast.

No ratings yet

Duration5 minutes mins

Servings1

Ingredients

• 1½ cups (360 ml) water see Healthy Tips
• ½ cup (45 g) old-fashioned rolled oats gluten-free if needed
• ½ cup (70 g) frozen wild blueberries
• ½ tbsp (6 g) chia seeds
• ½ tbsp (3 g) ground flaxseeds
• 1 tsp vanilla extract
• 1 tbsp (15 ml) maple syrup optional, see Healthy Tips
• ¼ cup (36 g) mixed berries I used raspberries, blackberries, and a few more blueberries
• ¼ sliced ripe banana
• 1 tbsp (16 g) nut butter I prefer almond butter or peanut butter

Instructions

• 1 tbsp (16 g) nut butter, I prefer almond butter or peanut butter
• Add the water to a small or medium pot and bring to a boil over medium heat. Add the oats and cook for 5 to 7 minutes, stirring often, until the oats are creamy. Remove the oats from the heat and add the frozen blueberries, chia seeds, flaxseeds, vanilla and maple syrup (if using). Mix until the oats are blue and creamy.
• Serve the oats in a bowl topped with the mixed berries, banana and your favorite nut butter. Serve warm.

Reprinted with permission from Healthy Vegan Breakfasts and Lunches by Jillian Glenn. Page Street Publishing Co. 2023. Photo credit: Jillian Glenn.

Read more: Homemade Cinnamon And Pecan Granola

This article was written by Jillian Glenn on the PBN Website.

You can enjoy this granola warm or cold, depending on the season. Serve it with hot cinnamon milk in winter or with dairy-free yogurt and berries in summer. Making a big batch ahead of time means you’ll have a quick breakfast ready to go.

The recipe is also flexible. Swap out the apricots for dates or cranberries, or use different nuts and seeds based on what you have. Store it in a sealed jar, and you’ll have a homemade breakfast ready for weeks.

Read more: Vegan Apple Waffles With Vanilla And Cinnamon

Cinnamon and pecan granola

Having a go-to granola recipe on hand makes breakfast easy. Enjoy the affordability of making your own granola in bulk with your favorite flavors.

No ratings yet

Duration40 minutes mins

Cook Time30 minutes mins

Prep Time10 minutes mins

Servings1 kg

Ingredients

• 4 cups (360 g) rolled oats (gluten-free if needed)
• 2 cups (220 g) pecans roughly chopped
• ⅔ cup (92 g) pumpkin seeds
• ⅔ cup (90 g) sunflower seeds
• ½ tsp sea salt
• ½ cup (100 g) coconut oil solid
• ½ cup (120 ml) grade A maple syrup
• 2 tsp (10 ml) vanilla extract
• 1 tbsp (8 g) ground cinnamon
• 1 cup (160 g) dried unsulphured apricots roughly chopped
• 1 cup (50 g) coconut flakes (we buy the kind that comes pre-toasted)

Instructions

• Preheat the oven to 325°F/160°C (150°C convection) and line a large baking sheet with parchment paper.
• In a large mixing bowl, stir together the rolled oats, pecans, seeds and sea salt. In a large saucepan over low heat, gently melt together the coconut oil, maple syrup, vanilla extract and ground cinnamon. Once the coconut oil is melted, slowly add the oat-and-nut mixture to the pan and gradually mix together so everything is coated.
• Carefully tip the granola onto the baking sheet and spread it out evenly to roughly 1/2-inch (1.5-cm) depth.
• Place in the middle of the oven and bake for 30 minutes, or until golden brown.
• Remove from the oven and allow the granola to cool completely. Now sprinkle over the roughly chopped apricots and toasted coconut flakes and mix them into the granola base. Store in a sealed jar and use within a month.

Reprinted with permission from The Plant-Based Family Cookbook by Claire Swift and Sarah Biagetti. Page Street Publishing Co. 2021.

Read more: Vegan ‘Snickers’ Smoothie Bowl

This article was written by Claire Swift and Sarah Biagetti on the PBN Website.

This recipe comes from Blk + Vegan by Emani Corcran. As well as breakfast, it works well as a quick snack or light dessert, too. Whether eaten at home or taken on the go, mango coconut chia pudding is an easy way to enjoy a wholesome plant-based meal meal.

Read more: Chai Spiced Cinnamon Rolls

Mango coconut chia seed pudding

This mango coconut chia seed pudding is very easy to make in batches as meal prep and it's an easy on-the-go breakfast.

No ratings yet

Servings4

Ingredients

• ½ cup (85 g) mango plus more for serving
• 1 cup (240 ml) sweetened coconut milk
• ½ cup (120 ml) water
• 1 tbsp (15 ml) maple syrup
• 1 tsp vanilla
• ½ cup (81 g) chia seeds plus more for serving
• Shredded coconut for serving

Instructions

• Add the mango, coconut milk, water, maple syrup and vanilla to a high-speed blender and purée.
• Add the chia seeds to a medium-sized bowl, pour in the mango purée and give it a good mix.
• Cover the mixture with a paper towel or a lid. Refrigerate for 4 hours or allow to set overnight.
• Serve with your favorite toppings—I like to top mine with extra mango, coconut shreds and chia seeds for texture.

Reprinted with permission from Blk + Vegan by Emani Corcran. Page Street Publishing Co. 2023. Photo credit: Monika Normand.

Read more: Vegan Apple Waffles With Vanilla And Cinnamon

This article was written by Emani Corcran on the PBN Website.