Check out these great vegetarian and vegan brunch recipes and quick breakfast options to start your day. We have delicious recipes and tips for toast, cereal, granola, muesli, hot oatmeal, apple pancakes, miso soup, tofu scramble and more.
Don’t feel like cooking? Go out! See our new Vegetarian Brunch & Breakfast Guide 2013 for a complete list of Toronto and surrounding area spots that serve brunch and breakfast.
Quick Vegan Breakfast Options
Toast with tahini and apple slices.Try other nut butters such as almond, peanut, or hazelnut. Try other seasonal fruit slices or top with or applesauce. For sweet toast try jam, coconut butter, cinnamon and sugar, or tahini and molasses.
Cereal, muesli, or granola with soy milk, rice milk or other non-dairy milk or yogurt.
Fresh fruit such as apples, berries, a half grapefruit, banana, etc.
Fruit salad with nuts or seeds. Try soaking the nuts ahead of time to improve digestibility.
Packaged vegan toaster waffles from a natural food store.
Vegan Brunch Options That Take a Bit Longer… but are so Worth it
Hot cereal (porridge) – quick-cooking oatmeal, corn meal, red river, etc. Add raisins, cinnamon, soy milk, and maple syrup.
A simple clear soup with some greens, carrots, and any other chopped veggies is nice. Flavour the soup with miso or soy sauce.
Smoothie: Blend 1 cup water, juice, soy milk or other non-dairy milk with fresh fruit. As an option add protein powder, ground flax, hemp or nuts.
Tofu scramble with toast or wrapped in a tortilla. See recipe below or purchase as a mix.
Pancakes topped with fruit, applesauce, or maple syrup. Try adding fresh or frozen berries to the mix. See recipe below or purchase as a mix.
Make your own granola, muesli mix or healthy muffins. See recipes below.
Vegan Brunch and Breakfast Recipes
Andrea’s Vegan Date & Nut Muffins
Makes 12 muffins
1 tbsp ground flax, 3 tbsp warm water
1 1/2 cups all-purpose flour
1 cup wheat bran
1/2 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1 cup pitted dates, chopped
1/2 cup walnuts or pecans, chopped
1 1/2 cups unsweetened almond milk
1/3 cup vegan margarine, melted
3 tbsp agave syrup
12 walnut or pecan halves (optional)
Preheat oven to 400°F.
Combine 1 tbsp ground flax with warm water in small bowl, set aside. This will be your egg replacer.
Combine flour, bran, sugar, baking powder and soda, salt and cinnamon. Stir in dates and chopped nuts.
In another bowl, whisk together milk, margarine, agave, and flax and water mixture. Stir wet mixture into dry ingredients just until combined.
Spoon batter into lined muffin cups. Place half of a nut on top of each muffin.
Bake 20-25 minutes, until golden and top of muffin is firm to the touch.
John’s Homemade Granola
Makes about 12 cups of super fresh low-cost cereal
4 cups peanuts
2 cups sunflower seeds
4 cups rolled oats
1 cup flax seeds
2 cups wheat germ
1/4 cup oil
1/4 cup maple syrup
Grind up the nuts and seeds in a food processor. Combine everything onto a oven tray and bake for one hour at 350°F, mixing it up every 20 minutes.
Variations: use other kinds of nuts such as cashews, walnuts, almonds or hazel nuts (filberts). If you don’t have a food processor, leave everything whole.
Colleen’s Raw Muesli
Combine rolled oats, wheat germ, raisins or currants, and a mix of raw nuts and seeds. Enjoy with non-dairy milk.
Makes 4–6 large pancakes
1 cup whole wheat flour
1 1/2 tsp baking powder
1 Tbsp sugar (optional)
Pinch of salt
Pinch of cinnamon (optional)
1 cup soy milk or water
1 Tbsp oil
1/2–3/4 cup chopped fresh fruit (peaches, blueberries, apples, strawberries, cranberries, etc.)
Mix the dry ingredients together in a bowl. On the side of the bowl, add soy milk (or water) and oil and mix together. Start heating up a lightly-oiled frying pan. Combine wet and dry ingredients. Fold in fruit. Drop by spoonful on to the frying pan. Flip over once bubbles appear.
Pancake variations: Experiment with different flours and fruit.
Adapted from Vegetarian Tastes of Toronto
Ants on a Log
Great recipe for kids.
4 stalks celery
1/3 cup peanut butter
1/2 cup raisins
Scrambled Tofu And Vegetables
Serves 2–3. Adding turmeric to this recipe turns it yellow, the colour of scrambled eggs.
2–3 Tbsp light oil (sesame, canola, etc)
1 celery stalk, sliced
2 carrots, sliced
3 green onions, chopped fine
1/2 tsp turmeric
2 blocks firm tofu (500 g/16 oz)
Umeboshi vinegar to taste (or a dash of salt)
2 green onions, sliced for garnish
Heat the sesame oil in a frying pan. Add the celery and carrots. Add green onions and turmeric and sauté for 1–2 minutes. Crumble tofu with a fork and mix it into the sautéed vegetables. Season with Umeboshi or salt to taste. Cover and cook for 3–5 minutes. Garnish with sliced green onions and serve.
Variations: Add sliced mushrooms, green or red peppers, fresh basil, etc.
Adapted from Vegetarian Tastes of Toronto
They have hundreds of breakfast recipes. Visitors who register (free) can flag their favourite recipes, create shopping lists, rate recipes and add comments.
Here is a four-star vegan crepe recipe.
Their vegetarian breakfast section with over 100 recipes. Each recipe includes the cooking time, rating by visitors to the site, a conversion tool to change the number of servings, nutrition information, and several printing options.
Here is a vegan crepe recipe with excellent reviews.
Their breakfast page include dozens of simple recipes. None are rated.
They have dozens of gourmet breakfast recipes. Most are not vegan but you can substitute ingredients.
For example, here is a delicious-looking recipe called:Chunky Date, Coconut, and Almond Granola. A commenter says: “I am completely addicted to this granola recipe. My kids love it, my friends love it, you won’t buy granola again.” To make it dairy-free just substitute the butter for coconut butter or vegetable oil.