November 17, 2013

Good Morning Sunshine: 5 Yummy Vegan Breakfast Ideas.

Any time of day is a good time to be vegan, but I especially love a big vegan breakfast.

It’s the perfect opportunity to fly by the seat of your vegetable pants and try new and weird combinations, work in left overs, or experiment with unusual ingredients.

Generally breakfast is by nature a more quickly put together meal, and is often made just for one or two people, so it takes the cooking pressure off. If you mess up, you can just pop some toast in the toaster, spread on some nut butter, slice a banana on top and you’re good to go.

Here are five good ways to start your day—mix and match at will.

Hash Browns

Serves 1-4

If you have a leftover baked potato, you’re well on your way to an updated version of this diner classic. You’ll need:

1-3 baked potatoes, grated and pressed between paper towels to get as much moisture out as possible

1-3 tbl vegetable oil (1 t/l per potato)

salt and fresh cracked pepper

Heat oil in a pan until very hot but not smoking. Lay potatoes in pan in a thin even layer. Add salt and pepper. Allow to cook, lifting the edges and checking every now and then for done-ness. When the underside is nice and brown, flip and repeat. (If the hash browns won’t flip easily, just cut them in half in the pan and make two big pieces.)


Tofu Scramble

Serves 4

Yes, this is standard vegan fare, but once you master the basic technique you can add anything you like to it. An important recipe to have in your repertoire.

1 block tofu, drained, pressed, and cut into cubes

1/2 onion, chopped

1 garlic clove, minced

2 tbl vegetable oil

1 tbl soy sauce

2 tbl nutritional yeast (find this at any natural foods store or Whole Foods)

1/2 tsp turmeric

Heat oil. Saute garlic and onion, one minute. Add tofu and break up into crumbles with a fork, sauté 3-5 minutes. Add all other ingredients and sauté 5-7 more minutes, drizzling on more oil if it gets too dry. Add any veggies you might add to a regular omelet (sauteed mushrooms, steamed broccoli, roasted red peppers, chopped black olives), or try topping with fresh dill, chopped raw onion and shredded soy cheese.


Breakfast Burrito

Serves 1

You can really put anything you like in a tortilla, which is why they are so appealing. Here is one of my favorite combos, which certainly doesn’t need to be limited to breakfast. You can also try throwing some hash browns in your burrito.

scrambled tofu


fresh salsa

shredded lettuce

Sauteed mushrooms in garlic (1 clove garlic, chopped. 1/4 lb mushrooms, sliced. 1 tbl olive oil. Dash of salt. Heat oil, add garlic, saute one minute. Add mushroom and salt, cook until shrooms release their juices.)

Take tortilla and lay it on the open flame of your stove for a minute. When it begins to toast, flip it. Set it on a plate, put ingredients in the center, fold together and eat.


Bloody Smoothie

Serves 1-2

You can have this on it’s own, or as a fancy beverage with the rest of your breakfast. Add a shot of vodka if desired.

1 big tomato, stem removed

1/2 Persian cucumber

1/2 stalk celery

1/4 small onion

1 clove garlic

squeeze of lime

dash of sugar

dash of hot sauce

1 cup tomato juice

1/2 tsp celery salt

sea salt and fresh cracked pepper to taste

Blend all until smooth. Add more water or tomato juice for a thinner consistency. Also, add a cup of raw spinach and 2 tbl flax seeds if eating as the main event. Garnish with a few pickled onions and an asparagus spear if desired.


Sweet and Savory Sweet Potato

Serves 2-4

2 tbl olive oil

1/2 cup red onion, chopped

1 sweet potato, peeled and cut into very small cubes (1/8 inch)

salt and fresh ground pepper

1 tsp balsamic vinegar

1/4 cup candied walnuts, chopped

Heat oil and sauté onions, 3-4 minutes until brown. Add sweet potatoes and cook, stirring constantly, 4 minutes or until cooked through and nicely brown. Remove from heat and add salt, pepper and vinegar. Sprinkle with walnuts just before serving.

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Ed: Bryonie Wise


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