15 Easy High Protein Vegan Breakfast Recipes to Start Your Day

Starting your day with a high-protein vegan breakfast helps maintain energy and fullness.

Plant-based proteins like tofu, tempeh, legumes, nuts, and seeds provide essential nutrients.

These 15 high-protein vegan breakfast recipes will inspire you to make satisfying, flavorful meals.

From smoothies and oatmeal bowls to tofu scrambles and chickpea pancakes, there’s a recipe for every taste.

Using fresh ingredients and creative combinations ensures variety and nutrition.

High-protein vegan breakfasts are delicious, filling, and easy to prepare.

Discover how simple it is to enjoy plant-based protein in the morning.

15 Easy High Protein Vegan Breakfast Recipes to Start Your Day

High-protein vegan breakfasts are both nutritious and satisfying.

These 15 recipes show that plant-based meals can support energy and fullness all morning.

From hearty scrambles to smoothie bowls and pancakes, there’s something for every preference.

Incorporating legumes, tofu, nuts, and seeds boosts protein while keeping meals flavorful.

Experimenting with spices, fruits, and grains adds variety and excitement.

These recipes make mornings easy, delicious, and energizing.

Start your day right with these easy, high-protein vegan breakfast ideas.ast can be!

Tofu Scramble Power Bowl

This hearty tofu scramble power bowl is packed with plant-based protein and vibrant vegetables.

It’s a high-energy breakfast that delivers the same satisfaction as traditional scrambled eggs but in a completely vegan form.

The combination of firm tofu, spinach, peppers, and nutritional yeast gives you a savory and nutrient-dense start to your morning.

It’s colorful, wholesome, and perfect for fueling a productive day ahead.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1/2 cup chopped red bell pepper
• 1/2 cup baby spinach
• 1/4 teaspoon turmeric powder
• 1 tablespoon nutritional yeast
• Salt and black pepper to taste
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• Fresh parsley for garnish

Instructions:

• Heat olive oil in a non-stick skillet over medium heat.
• Add the crumbled tofu and sauté for 3–4 minutes until lightly golden.
• Sprinkle turmeric, garlic powder, paprika, salt, and pepper.
• Stir well until the tofu is evenly coated and turns yellow.
• Add chopped bell peppers and spinach, cooking until vegetables soften slightly.
• Mix in nutritional yeast for a cheesy flavor and creamy texture.
• Adjust seasonings and remove from heat.
• Garnish with parsley and serve warm with avocado slices or whole-grain toast.

This tofu scramble power bowl delivers the ideal balance of flavor and nutrition.

It’s high in protein and fiber, ensuring long-lasting fullness.

Every bite bursts with color, taste, and energy.

It’s the perfect vegan breakfast for mornings when you want something delicious and sustaining.

Chickpea Avocado Toast

This protein-rich chickpea avocado toast is a creamy, crunchy, and satisfying vegan breakfast.

It combines mashed chickpeas and ripe avocado for a nutritious spread high in protein, fiber, and healthy fats.

A squeeze of lemon, herbs, and spices enhances its zesty freshness.

It’s simple, quick, and perfect for busy mornings that need energy and taste.

Ingredients:

• 1 ripe avocado
• 1 cup cooked chickpeas, mashed
• 1 tablespoon lemon juice
• 1/4 teaspoon cumin powder
• Salt and black pepper to taste
• 2 slices whole-grain or sourdough bread
• 1 tablespoon olive oil
• Cherry tomatoes, sliced
• Fresh cilantro or parsley for garnish

Instructions:

• Toast the bread slices until crisp and golden.
• In a bowl, mash avocado and chickpeas together until mostly smooth with some chunks.
• Add lemon juice, cumin, salt, and black pepper.
• Stir well to combine and adjust seasoning as desired.
• Drizzle olive oil over the toasted bread slices.
• Spread the chickpea-avocado mixture generously over the toast.
• Top with sliced cherry tomatoes and sprinkle fresh herbs.
• Serve immediately while warm and crisp.

This chickpea avocado toast delivers an energizing protein punch.

It’s creamy, zesty, and full of texture.

It fuels your day while keeping you full for hours.

It’s an excellent plant-based way to start the morning right.

Vegan Protein Pancakes

These vegan protein pancakes are soft, fluffy, and nutrient-dense.

They’re made with oat flour, pea protein powder, and almond milk, creating a balanced breakfast full of plant-based energy.

Each bite is satisfying and slightly nutty.

Perfectly stackable, they pair wonderfully with berries, maple syrup, or nut butter for an indulgent yet wholesome start.

Ingredients:

• 1 cup oat flour
• 1 scoop vanilla pea protein powder
• 1 tablespoon flaxseed meal
• 1 teaspoon baking powder
• 1 tablespoon maple syrup
• 3/4 cup almond milk
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Coconut oil for cooking

Instructions:

• In a bowl, mix oat flour, protein powder, flaxseed, baking powder, and salt.
• Add almond milk, maple syrup, and vanilla extract.
• Whisk until smooth and let the batter rest for 5 minutes to thicken.
• Heat a non-stick pan and grease lightly with coconut oil.
• Pour 1/4 cup batter for each pancake.
• Cook for 2–3 minutes until bubbles appear on top.
• Flip and cook the other side until golden.
• Stack and serve with fresh fruits and a drizzle of maple syrup.

These vegan protein pancakes are light yet filling.

They’re deliciously fluffy and full of clean energy.

Every bite is sweet, soft, and satisfying.

They make mornings feel like a treat while keeping nutrition in focus.

Lentil Breakfast Hash

This lentil breakfast hash is a flavorful, high-protein dish loaded with fiber and spice.

It combines lentils, sweet potatoes, onions, and kale for a hearty meal that’s both filling and vibrant.

Every bite bursts with smoky and earthy notes.

It’s an ideal vegan breakfast for days when you crave something savory and warming.

Ingredients:

• 1 cup cooked green or brown lentils
• 1 tablespoon olive oil
• 1 small sweet potato, diced
• 1/2 onion, chopped
• 1 clove garlic, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cumin
• 1 cup chopped kale
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Heat olive oil in a large skillet over medium heat.
• Add diced sweet potato and cook until slightly tender.
• Add onion and garlic, sautéing until fragrant.
• Stir in lentils, smoked paprika, and cumin.
• Mix well and cook for another 5 minutes.
• Add chopped kale and let it wilt into the hash.
• Season with salt and pepper to taste.
• Serve warm, garnished with parsley and a side of avocado.

This lentil breakfast hash brings warmth and depth to your plate.

It’s packed with protein and fiber, keeping hunger away.

Each spoonful is earthy, spicy, and hearty.

It’s a comforting vegan breakfast that powers your day naturally.

Peanut Butter Chia Pudding

This peanut butter chia pudding offers a creamy, nutty, and protein-rich breakfast that’s both indulgent and healthy.

Chia seeds expand overnight to form a pudding-like texture.

When blended with peanut butter and almond milk, it becomes smooth and luxurious.

It’s perfect for meal prep and keeps you full all morning long.

Ingredients:

• 3 tablespoons chia seeds
• 1 cup unsweetened almond milk
• 2 tablespoons peanut butter
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• A pinch of salt
• Sliced bananas or berries for topping

Instructions:

• In a jar, mix chia seeds, almond milk, peanut butter, maple syrup, vanilla, and salt.
• Stir well until fully combined.
• Cover and refrigerate for at least 4 hours or overnight.
• Stir again before serving to ensure even texture.
• Top with sliced bananas, berries, or a drizzle of peanut butter.
• Serve chilled for a refreshing, protein-packed breakfast.

This peanut butter chia pudding is smooth, nutty, and naturally sweet.

It’s a convenient make-ahead meal perfect for busy mornings.

Rich in plant protein and omega-3s, it keeps you energized and satisfied.

A perfect balance of creamy indulgence and wholesome nutrition

Quinoa Berry Breakfast Bowl

This quinoa berry breakfast bowl is a vibrant, protein-packed morning meal that blends sweet and nutty flavors.

Fluffy cooked quinoa replaces traditional oats, giving the dish a unique texture and a boost of complete plant-based protein.

Topped with fresh berries, nuts, and a drizzle of maple syrup, it’s as nourishing as it is beautiful.

A bowl of freshness, color, and energy in every bite.

Ingredients:

• 1 cup cooked quinoa
• 1/2 cup almond milk (or any plant-based milk)
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• 1 tablespoon chopped almonds
• 1 tablespoon chia seeds
• 1/2 teaspoon vanilla extract

Instructions:

• In a saucepan, warm the almond milk over medium heat.
• Stir in cooked quinoa, maple syrup, cinnamon, and vanilla extract.
• Cook for 3–4 minutes, stirring often until thick and creamy.
• Remove from heat and spoon into a bowl.
• Top with mixed berries, chia seeds, and chopped almonds.
• Drizzle with extra maple syrup if desired.
• Serve warm or chilled for a refreshing protein-rich breakfast.

This quinoa berry bowl is wholesome and light yet very filling.

It’s full of antioxidants, plant protein, and fiber.

Each bite feels refreshing, energizing, and naturally sweet.

A delightful vegan breakfast that satisfies your body and taste buds.

Savory Vegan Protein Oats

Savory vegan protein oats are a creative twist on traditional oatmeal, turning it into a hearty, high-protein breakfast.

Rolled oats are cooked with plant milk, chickpea flour, and flavorful spices to make a creamy, satisfying bowl.

Topped with avocado, sautéed vegetables, and hemp seeds, it’s a savory meal that powers your morning beautifully.

Ingredients:

• 1/2 cup rolled oats
• 1 cup unsweetened almond milk
• 2 tablespoons chickpea flour
• 1 tablespoon nutritional yeast
• 1/4 teaspoon turmeric
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 avocado, sliced
• 1/4 cup sautéed mushrooms or spinach
• 1 tablespoon hemp seeds

Instructions:

• In a small pot, whisk chickpea flour with almond milk until smooth.
• Add oats, nutritional yeast, turmeric, garlic powder, salt, and pepper.
• Cook on medium heat, stirring constantly, until thick and creamy.
• Transfer to a bowl and top with avocado slices and sautéed vegetables.
• Sprinkle hemp seeds for extra protein.
• Serve warm for a savory and energizing start to your day.

These savory vegan protein oats redefine breakfast comfort.

They’re flavorful, creamy, and loaded with nourishment.

Every bite offers rich textures and earthy notes.

A perfect protein-boosted alternative to sugary breakfasts.

Vegan Tempeh Breakfast Wrap

This vegan tempeh breakfast wrap is a satisfying, protein-heavy meal wrapped in flavor.

Smoky tempeh strips combine with sautéed vegetables, avocado, and a light vegan sauce for a breakfast that’s portable, wholesome, and bold.

It’s quick to prepare, energizing, and perfect for on-the-go mornings.

Ingredients:

• 1 block tempeh, sliced into thin strips
• 1 tablespoon soy sauce
• 1/2 teaspoon smoked paprika
• 1 teaspoon maple syrup
• 1/2 red bell pepper, sliced
• 1/4 onion, sliced
• 1/2 avocado, mashed
• 2 large whole-grain tortillas
• Handful of spinach leaves
• 1 tablespoon olive oil

Instructions:

• In a bowl, mix soy sauce, paprika, and maple syrup.
• Coat tempeh strips in the mixture and let marinate for 10 minutes.
• Heat olive oil in a skillet and cook tempeh until golden and crisp.
• Add bell pepper and onion, sautéing until tender.
• Warm tortillas slightly, then spread mashed avocado in the center.
• Layer spinach, cooked tempeh, and vegetables.
• Roll tightly into wraps and serve warm.

This tempeh breakfast wrap delivers savory comfort and deep flavor.

It’s high in plant protein, iron, and healthy fats.

The combination of textures keeps every bite exciting.

A perfect vegan breakfast that travels well and satisfies fully.

Chocolate Almond Protein Smoothie

This chocolate almond protein smoothie is creamy, indulgent, and surprisingly nutritious.

It combines almond butter, cacao powder, and plant protein for a thick and rich drink that fuels your muscles and mind.

Sweetened naturally with banana and dates, it’s both dessert-like and energizing.

Perfect for post-workout mornings or busy days.

Ingredients:

• 1 ripe banana
• 1 tablespoon almond butter
• 1 tablespoon unsweetened cocoa or cacao powder
• 1 scoop vegan chocolate protein powder
• 1 cup unsweetened almond milk
• 1 pitted date (optional for sweetness)
• Ice cubes as needed

Instructions:

• Add all ingredients to a blender.
• Blend until smooth and creamy.
• Adjust thickness by adding more almond milk or ice.
• Pour into a glass and enjoy immediately.
• Optionally, top with cacao nibs or crushed almonds.

This chocolate almond smoothie is rich and satisfying.

It feels like a treat but nourishes deeply.

Each sip provides clean protein and healthy fats.

A quick vegan breakfast that’s energizing and delicious.

Vegan Protein Breakfast Muffins

These vegan protein breakfast muffins are soft, hearty, and full of plant-powered goodness.

Made with oats, almond flour, and vegan protein powder, they’re ideal for meal prep.

Each muffin is naturally sweetened with banana and maple syrup, making it a balanced grab-and-go breakfast.

Nutty, moist, and deliciously nourishing in every bite.

Ingredients:

• 1 cup oat flour
• 1/2 cup almond flour
• 1 scoop vanilla vegan protein powder
• 1 mashed ripe banana
• 1/4 cup maple syrup
• 1/2 cup unsweetened almond milk
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1 tablespoon flaxseed meal
• 1/4 cup chopped nuts or seeds

Instructions:

• Preheat oven to 350°F (175°C) and line a muffin tray with paper cups.
• In a bowl, whisk mashed banana, maple syrup, and almond milk.
• Add oat flour, almond flour, protein powder, baking powder, cinnamon, and flaxseed.
• Stir until a smooth batter forms.
• Fold in chopped nuts or seeds.
• Pour batter into muffin cups, filling 3/4 full.
• Bake for 18–20 minutes or until golden and firm.
• Cool slightly before serving.

These vegan protein muffins are soft, subtly sweet, and nourishing.

They’re rich in fiber, protein, and natural energy.

Perfect for meal prep or breakfast on the move.

A portable vegan treat that keeps you strong and satisfied

Green Power Smoothie Bowl

This green power smoothie bowl is a refreshing, protein-packed breakfast that blends leafy greens, fruits, and vegan protein for a vibrant start.

It’s creamy, naturally sweet, and rich in nutrients that energize your body and mind.

Topped with crunchy seeds, coconut flakes, and fruit, this bowl transforms healthy eating into something exciting and indulgent.

Ingredients:

• 1 cup spinach or kale
• 1 frozen banana
• 1/2 cup frozen mango chunks
• 1/2 scoop vanilla vegan protein powder
• 3/4 cup almond milk
• 1 tablespoon chia seeds
• 1 tablespoon almond butter
• Toppings: sliced kiwi, shredded coconut, hemp seeds

Instructions:

• Add spinach, banana, mango, protein powder, almond milk, chia seeds, and almond butter to a blender.
• Blend until thick and smooth.
• Pour into a bowl and spread evenly with a spoon.
• Add toppings like kiwi, coconut, and hemp seeds.
• Serve immediately for a fresh, energizing breakfast.

This green power smoothie bowl is pure vitality in a dish.

It’s creamy, colorful, and protein-rich.

Each spoonful delivers a burst of freshness and energy.

A beautiful vegan breakfast that fuels your day naturally.

Vegan Breakfast Burrito Bowl

This vegan breakfast burrito bowl is a deconstructed version of your favorite breakfast wrap.

Loaded with black beans, tofu scramble, avocado, and rice, it’s hearty, protein-dense, and full of Mexican-inspired flavors.

Every spoonful is comforting, spicy, and satisfying.

Perfect for weekend mornings or meal prep-friendly weekday starts.

Ingredients:

• 1/2 block firm tofu, crumbled
• 1 tablespoon olive oil
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1 cup cooked brown rice
• 1/2 cup black beans, drained
• 1/2 avocado, sliced
• 1/4 cup salsa or diced tomatoes
• 1 tablespoon chopped cilantro
• Salt and pepper to taste

Instructions:

• Heat olive oil in a skillet over medium heat.
• Add crumbled tofu, turmeric, cumin, salt, and pepper.
• Cook for 5 minutes until slightly crispy and golden.
• In a bowl, layer brown rice, black beans, tofu scramble, and avocado slices.
• Top with salsa and cilantro.
• Serve warm and mix everything before eating.

This vegan breakfast burrito bowl is bold and filling.

It’s bursting with flavor and packed with plant protein.

Every bite feels comforting yet nourishing.

A powerhouse vegan breakfast bowl that keeps you satisfied for hours.

Almond Butter Overnight Oats

These almond butter overnight oats are creamy, nutty, and full of sustained energy.

Oats soak overnight in plant milk and chia seeds, absorbing rich almond butter flavor.

The result is a thick, protein-packed breakfast ready to enjoy cold or warmed.

Perfect for meal prepping and busy mornings.

Ingredients:

• 1/2 cup rolled oats
• 1 tablespoon chia seeds
• 1 tablespoon almond butter
• 1 teaspoon maple syrup
• 3/4 cup almond milk
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• Toppings: banana slices, almonds, or granola

Instructions:

• Combine oats, chia seeds, almond butter, maple syrup, cinnamon, and almond milk in a jar.
• Stir well until smooth.
• Cover and refrigerate overnight or at least 4 hours.
• In the morning, stir again and add toppings.
• Enjoy chilled or microwave briefly for a warm version.

These almond butter overnight oats are creamy and deeply satisfying.

They’re loaded with fiber, protein, and healthy fats.

The flavor is nutty and balanced with gentle sweetness.

A convenient vegan breakfast that keeps hunger away.

Vegan Protein Waffles

These vegan protein waffles are crispy on the outside, fluffy inside, and filled with nutritious plant power.

Made with oat flour, vegan protein powder, and flaxseed, they’re ideal for those craving a comforting breakfast without compromise.

Pair them with berries and maple syrup for an irresistible treat.

A healthy indulgence that satisfies completely.

Ingredients:

• 1 cup oat flour
• 1 scoop vanilla vegan protein powder
• 1 tablespoon ground flaxseed
• 1 teaspoon baking powder
• 1 cup almond milk
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• Coconut oil for brushing

Instructions:

• Preheat your waffle iron.
• Mix oat flour, protein powder, flaxseed, and baking powder in a bowl.
• Add almond milk, maple syrup, and vanilla.
• Stir until smooth and thick.
• Brush waffle iron with a little coconut oil.
• Pour batter and cook until golden brown.
• Serve warm with berries and maple syrup.

These vegan protein waffles are hearty and delicious.

They bring comfort, crunch, and nourishment together.

Each bite gives lasting energy and satisfaction.

Perfect for relaxed mornings or post-workout breakfasts.

Vegan Black Bean Breakfast Tacos

These vegan black bean breakfast tacos are flavorful, protein-rich, and bursting with fresh ingredients.

They feature spicy black beans, tofu scramble, and avocado wrapped in soft tortillas.

Every bite is full of color, texture, and zesty flavor.

A fun, customizable breakfast that feels indulgent yet wholesome.

Ingredients:

• 1 cup black beans, rinsed and drained
• 1/2 block tofu, crumbled
• 1/2 teaspoon turmeric
• 1/4 teaspoon cumin
• 1 tablespoon olive oil
• 1/2 avocado, sliced
• 1/4 cup diced tomatoes
• 1 tablespoon chopped cilantro
• 2 small corn or flour tortillas
• Salt and pepper to taste

Instructions:

• Heat olive oil in a skillet and add tofu.
• Season with turmeric, cumin, salt, and pepper.
• Cook until golden and crumbly.
• Add black beans and heat through.
• Warm tortillas in a pan or microwave.
• Fill with tofu-bean mixture, avocado slices, and diced tomatoes.
• Garnish with cilantro and serve immediately.

These vegan black bean tacos are bold, savory, and satisfying.

They’re high in protein, fiber, and flavor.

Every bite feels hearty and bright.

A fun vegan breakfast that keeps you powered all morning.