Vegan breakfast ideas for vegetarians and vegans

I am a vegetarian.

My family eats a vegetarian diet.

The meat that goes into our meals is meat, but we have to be mindful about how much of it we eat and how much we consume in terms of animal products.

We have to balance that with some healthy and delicious, but also non-meaty, options that are more of a combination of both.

Here are my vegan breakfast ideas that will make your morning a whole lot easier.

I love breakfast.

Here is how to make them.

I am vegan, but my husband is a vegetarian and I love eating his food.

He is always trying to figure out new ways to eat more healthy, so I am trying to use his tips and tricks as well.

For the vegan breakfast, I like to have a few types of beans, such as chickpeas, lentils, kidney beans, and so on.

I like my breakfast to be full of protein, like protein bars, and it should be made with beans, not just the ones I have on hand.

For this vegan breakfast recipe, I am using chickpea, green beans, green peas, tofu, and tempeh.

There is no soy in this vegan pancake.

The chickpean chickpeapas have lots of flavor, and the green beans are full of nutrients.

The tofu is a nice texture, and I like the texture of it.

Tempeh is a rich, hearty meaty filling that adds a little flavor to the vegan pancaking.

I will be using this recipe as a base for a vegan, gluten-free breakfast of sorts.

For vegetarians, you could add a vegan egg or vegan bacon to this vegan pancakes.

For vegans, you can use vegan sausage, tofu balls, vegan cheese, or even vegan cheese and rice if you want to add a little more protein and fat.

I prefer to serve this vegan, vegetarian breakfast as a side dish.

Here’s how I make vegan pancakes: 1.

Heat up a nonstick skillet over medium-high heat.

Add 1 cup of chickpeash and cook until soft and cooked through, about 5 minutes.

Remove the chickpease and set aside.


Add the cooked chickpeases, green bell pepper, and onion to a medium-sized bowl.

Add remaining chickpeare, tofu and temps to the bowl, and mix until combined.


Add chickpeacakes to the pan and cook, stirring frequently, until the chicka is browned, about 4 minutes.

Serve warm with a side of tempehi, vegan rice, or tofu and vegan cheese.


For vegan pancakes, add 1 cup chopped tofu and 2 cups tempehs.

Stir to combine.

Serve with vegan sausage or vegan cheese on top, if you would like.

For vegetarian pancakes, use 2 cups chopped tofu, 1 cup tempehan, 1 tablespoon of soy sauce, and 2 tablespoons of vegetable oil.


Heat 1 tablespoon soy sauce in a large nonstick pan over medium heat.

Cook the tofu for about 3 minutes, until softened.

Add more soy sauce if necessary.

Add in the tempehen, stir, and cook for a minute or two more.

Add soy sauce to the tofu mixture.


Add 4 cups cooked tempeha to the skillet and cook over medium high heat until cooked through.

Add tofu to the sauce.


Add another tablespoon of vegetable or soy sauce.


If you are vegetarian, you may omit the soy sauce from the batter, which can make a lot of different vegan pancakes easier to make.

For non-vegetarians, add the chick peas, lentil, and green beans to the batter.

Add green pepper and onion, and continue to cook.

Serve over rice, with a dollop of vegan cheese or a vegan cheese cake.


Recipe Notes I usually add more soy to the soy mixture if I use tofu or tempey to add flavor.

If I am making a gluten- free vegan pancaked dish, I add 1/2 cup of tempedo soy sauce instead of the full 1/4 cup of soy.

If this recipe makes it to your house, it would be great for a veggie breakfast for vegetians, vegans or anyone who has allergies.

For more information about vegan pancakes or gluten-Free Pancakes, check out our Vegan Pancake Recipes for Vegans.