Tasty Vegan Breakfast Recipes

Vegan Breakfast Recipes are not the first thing on my mind when my day starts. Unlike most people, I am not hungry until later in the morning. I get up, shower, dress, putter a bit, put a load of laundry in, tidy the house, work in my office some and then about 10:00 or 11:00, I am thinking about getting hungry.

All that said, when I’m hungry, I’m hungry and ready for something good to eat. So, whether you are hungry early or late, I’m sure you’ll be quite charmed and satisfied with the following Vegan Breakfast Recipes.

If your children are tired of cereal, here’s not only a great and healthy breakfast, but also something they can have as a snack, as well.

Banana Oatmeal Cookies

2 mashed bananas

1/2 cup unsweetened applesauce

1 teaspoon almond extract

1/2 teaspoon cinnamon

1/2 cup cranberries

1/2 cup chopped walnuts

2 cups of rolled oats

Combine all ingredients as given and mix well.

Drop by spoonsful onto a lightly greased cookie sheet or a parchment lined cooke sheet.

Bake at 350 degrees for 15 minutes.

Hash Browns and Veggies

1 package frozen hash brown potatoes

1 green pepper, diced

1 red pepper, diced

1 sweet onion, diced

1 jar sliced mushrooms

2 fresh tomatoes, cut into cubes

Lightly coat a large frying pan with a bit of oil. Heat to hot and add hash brown potatoes.

Flatten all around pan and shake so they don’t stick. Let get brown on one side then with a spatula, flip the potatoes in sections to brown the other side. Turn heat to medium and take care not to burn. Just let them cook until they get brown and crisp.

While potatoes are browning, lightly coat another large frying pan with a bit of oil or vegan butter. Add all the chopped veggies and saute until tender.

Serve potatoes and veggies side by side on your plate with mixed fruit and you have a hearty satisfying breakfast.

Makes about 4 servings

The Ultimate in French Toast

This is one of those delicious vegan breakfast recipes I think you will just love. The best part is that you could make it ahead (I just love anything I can make ahead), cover and refrigerate for several hours or overnight. Yum!

1 1/2 cups Almond milk mixed with 1 tablespoon and 1 1/2 teaspoons of white vinegar

8 tablespoons vegan butter, melted

3/4 cup evaporated sugar cane juice (a solid) or granulated sugar

1 1/2 teaspoons cinnamon

3/4 teaspoons nutmeg

4 egg replacers

1 teaspoon vanilla extract

1 teaspoon almond extract

1/2 cup chopped walnuts

Set aside milk mixture. Mix the rest of ingredients together. Pour about 1/4 cup of the liquid ingredients onto the bottom of a 9 x 13 inch baking pan. Cut thick slices, about 2 inches, of French Bread or any your favorite bread.

Line the bottom of the baking pan with the bread slices. Now, pour the mixture with the walnuts over the bread slices being sure all slices are well soaked. Let sit for a few moments.

Bake at 350 degrees for 40 minutes or until done and all liquid has been absorbed.

Let stand 5 minutes before serving. Sprinkle with powdered sugar and serve warm.

Place on your table containers of syrup, applesauce, vegan sour cream or canned peaches in their own syrup, for guests to use as toppings.

More great breakfast recipes:

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