Bring the flavours of India to your breakfast table with Meera Sodha’s scrambled tofu akuri from EAST. This dish is so much more than just a substitute for scrambled eggs; the silken tofu has a wonderful texture and is spiked with ginger, garlic, fresh chilli, and spices.
Go hard or go home with a vegan full English breakfast from Rachel Ama’s Vegan Eats: Tasty plant-based recipes for every day. This fresh take on the traditional breakfast is made with homemade baked beans, smoky aubergine, fried plantain, and velvety mushrooms and served with toasted sourdough and sliced avocado.
Jazz up the classic Aussie brunch dish with Angela Liddon’s 9-spice avocado hummus toast from Oh She Glows Every Day. Once you’ve made a batch of the flavourful and versatile 9-spice mix, you’ll find yourself using it with everything.
Another winning brunch dish from Oh She Glows Every Day these black bean rancheros only take 30 minutes to prepare and are perfect for savoury breakfast lovers (and those who like a bit of heat).
This beautiful blackberry smoothie bowl with kiwi & papaya from 100 Weightloss Bowls is full of delicious and nourishing ingredients that give you a welcome energy boost to start the day feeling good.
Fill up on this plantain breakfast burrito from Peace and Parsnips and you’ll be raring to go for the rest of the day. This delicious recipe is wholesome and satisfying, freshened up by the pico de gallo on the side, which adds just the right amount of citrus and a spicy kick.
Indy Power’s fig and cinnamon quinoa porridge from The Little Green Spoon is a creative and protein-packed alternative to traditional porridge oats.
Banana bread, like this easy, plant-based version from Vegan Cakes and Other Bakes, is one of those versatile bakes that can justifiably be eaten at pretty much any time of day. There is definitely a place for it on the breakfast table – it makes the perfect accompaniment to a cup of English Breakfast tea or an almond milk latte.
Hemsley and Hemsley’s breakfast pudding from The Art of Eating Well is as indulgent as it is nourishing, with the fragrant chai spice perfectly matching the comforting sweetness of butternut squash. Prepare this the night before for something special to wake up to.
Another make-ahead vegan breakfast, these nut butter oats from Buddha Bowls are hearty enough to last you through the morning and are brilliant for an easy midweek breakfast.
If you’ve got some rice, quinoa, or buckwheat hanging around in the back of your store cupboard, try whipping up Melissa Hemsley’s comforting ‘rice’ pudding from Eat Green. Melissa also suggests three delicious topping recipes, each of which would work just as well on good old fashioned porridge.
