50+ Easy & Tasty Sunday Vegan Breakfast Recipes to Start Your Day

Sundays are the perfect day to slow down, relax, and enjoy a delicious, nourishing breakfast.

If you’re looking for fresh, plant-based ideas to kickstart your day, we’ve got you covered!

Whether you’re craving something sweet, savory, or a mix of both, these 50+ Sunday vegan breakfast recipes will inspire you to create the ultimate morning meal.

Gone are the days of bland tofu scrambles and plain oatmeal. These breakfast options are packed with flavor, creativity, and a variety of wholesome ingredients to keep you satisfied and energized.

From hearty breakfast bowls to decadent pancakes and everything in between, there’s a recipe here for every taste and dietary preference.

Plus, these dishes are not only delicious but also simple to make, so you can enjoy a stress-free Sunday morning.

Whether you’re vegan or simply want to explore more plant-based meals, these recipes will show you how easy and enjoyable vegan breakfasts can be.

Let’s dive into the best Sunday morning meals that will transform your breakfast routine!

50+ Easy & Tasty Sunday Vegan Breakfast Recipes to Start Your Day

Vegan breakfasts are the perfect way to start your Sunday on a healthy, satisfying note.

With these 50+ Sunday vegan breakfast recipes, you’ll have endless options to explore.

From indulgent pancakes to nutrient-packed smoothie bowls, there’s something for everyone.

These recipes don’t just taste great—they’re also filled with wholesome, plant-based ingredients that will fuel your day with energy and positivity.

Next time Sunday morning rolls around, skip the stress of deciding what to cook, and choose from these delicious vegan options that are sure to make your breakfast memorable.

Whether you’re cooking for yourself, family, or friends, these vegan breakfast ideas will leave everyone feeling full, happy, and ready to take on the day!

Vegan Chickpea Flour Omelet

The Vegan Chickpea Flour Omelet is a protein-packed, savory breakfast perfect for a relaxing Sunday morning. This plant-based take on a classic omelet is versatile, quick to make, and loaded with vegetables, making it a wholesome start to your day. It’s also gluten-free, so it’s ideal for those with dietary restrictions.

Ingredients:

• 1 cup chickpea flour (also known as gram flour)
• 1/4 teaspoon turmeric
• 1/2 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black salt (kala namak, for an “eggy” flavor)
• 3/4 cup water
• 1/2 cup diced vegetables (onions, tomatoes, bell peppers, or spinach)
• 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
• Oil for frying

Instructions:

1. In a medium bowl, whisk together the chickpea flour, turmeric, baking powder, garlic powder, and black salt.
2. Gradually add water while whisking until you get a smooth, pancake-like batter. Stir in the diced vegetables and nutritional yeast.
3. Heat a non-stick skillet over medium heat and add a drizzle of oil.
4. Pour about 1/2 cup of the batter into the skillet and spread evenly. Cook for 3-4 minutes until the edges set and bubbles form on the surface.
5. Carefully flip the omelet and cook the other side for 2-3 minutes.
6. Serve hot with avocado slices, vegan cheese, or your favorite salsa.

This Vegan Chickpea Flour Omelet is the perfect choice for a laid-back Sunday brunch. It’s hearty, customizable, and pairs well with fresh fruit or toast. Plus, the ease of preparation makes it ideal for anyone seeking a no-fuss yet nourishing meal to kick off their day.

Blueberry Banana Pancakes

These Vegan Blueberry Banana Pancakes are a delightful combination of fruity flavors and fluffy texture, perfect for Sunday breakfast indulgence. Packed with natural sweetness from bananas and bursting with juicy blueberries, this recipe is a family favorite. Best of all, it’s made with simple pantry staples.

Ingredients:

• 1 cup all-purpose or whole wheat flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon sugar or maple syrup
• 1 ripe banana, mashed
• 1 cup plant-based milk (e.g., almond, oat, or soy)
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh or frozen blueberries
• Oil or vegan butter for cooking

Instructions:

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, mash the banana and mix it with plant-based milk and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined (do not overmix). Fold in the blueberries.
4. Heat a non-stick skillet over medium heat and lightly grease it with oil or vegan butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook the other side for another 2 minutes.
6. Serve with maple syrup, vegan butter, or extra blueberries on top.

These Blueberry Banana Pancakes are a classic choice for a lazy Sunday morning. Their soft, fluffy texture and burst of sweet blueberry flavor are sure to become a household favorite. Pair them with coffee or tea for a cozy breakfast experience.

Vegan Breakfast Burrito with Tofu Scramble

The Vegan Breakfast Burrito with Tofu Scramble is a hearty, protein-rich meal that’s perfect for a relaxed Sunday brunch. This recipe combines seasoned tofu, fresh vegetables, and creamy avocado wrapped in a warm tortilla, offering a satisfying and nutritious start to your day.

Ingredients:

• 1 block (14 oz) firm tofu, drained and crumbled
• 1/2 teaspoon turmeric
• 1 teaspoon cumin powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup diced vegetables (onions, peppers, and tomatoes work well)
• 1 cup spinach or kale, chopped
• 1/2 avocado, sliced
• 4 large tortillas

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the crumbled tofu and season with turmeric, cumin, paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
2. Add the diced vegetables and cook for another 3-4 minutes until they soften. Stir in the spinach and cook until wilted.
3. Warm the tortillas in a skillet or microwave.
4. To assemble, layer the tofu scramble, sliced avocado, and additional toppings like salsa or vegan cheese in the center of each tortilla. Roll tightly to form a burrito.
5. Serve immediately with a side of vegan sour cream or hot sauce.

The Vegan Breakfast Burrito is an excellent choice for a Sunday meal that feels indulgent yet nutritious. It’s portable, customizable, and full of bold flavors, making it a delightful addition to your weekend breakfast repertoire. Pair it with a fresh fruit smoothie for the ultimate brunch experience.

Vegan French Toast with Maple Cinnamon Apples

Vegan French Toast with Maple Cinnamon Apples is a sweet, comforting dish that’s perfect for a cozy Sunday breakfast. The crispy, golden-brown toast is paired with warm, spiced apples cooked in maple syrup, creating a satisfying blend of textures and flavors. This dish is sure to impress guests or make any Sunday morning feel special.

Ingredients:

• 1 loaf of thick-cut, stale bread (preferably sourdough or challah)
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (as an egg replacer)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon coconut oil or vegan butter (for frying)
• 2 apples, cored and sliced
• 2 tablespoons maple syrup
• 1/2 teaspoon ground cinnamon
• Vegan whipped cream or powdered sugar (optional)

Instructions:

1. In a shallow dish, combine the almond milk, flaxseed mixture, vanilla extract, cinnamon, nutmeg, and salt. Whisk until smooth.
2. Heat a non-stick skillet over medium heat and add a tablespoon of coconut oil or vegan butter.
3. Dip each slice of bread into the milk mixture, allowing it to soak for a few seconds on each side. Cook the soaked bread in the skillet for 2-3 minutes per side until golden and crispy. Set aside.
4. In the same skillet, add the sliced apples, maple syrup, and cinnamon. Cook for 5-7 minutes until the apples soften and become caramelized.
5. Serve the French toast topped with the maple cinnamon apples and optional whipped cream or powdered sugar.

This Vegan French Toast with Maple Cinnamon Apples is the perfect way to treat yourself and your family to a sweet and satisfying breakfast. The warm, spiced apples paired with the crispy French toast create a comforting balance of flavors that will make any Sunday morning feel extra special. Enjoy with a cup of coffee or hot tea for a complete breakfast experience.

Vegan Sweet Potato Hash

Vegan Sweet Potato Hash is a flavorful, nutrient-packed dish that’s perfect for a hearty Sunday breakfast. The combination of tender roasted sweet potatoes, sautéed veggies, and savory seasonings makes for a satisfying and delicious meal that can be enjoyed on its own or paired with avocado toast or a side salad.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 1/2 cup corn kernels (fresh or frozen)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes in 1 tablespoon of olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until they are golden and tender.
3. While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced bell pepper, onion, and corn, and sauté for 5-7 minutes until the vegetables are tender and slightly caramelized.
4. Once the sweet potatoes are done, add them to the skillet and mix with the sautéed vegetables. Adjust seasonings if needed.
5. Garnish with fresh parsley or cilantro and serve hot.

Vegan Sweet Potato Hash is a filling and flavorful breakfast option that provides plenty of nutrients to start your day. The combination of roasted sweet potatoes with colorful veggies creates a perfect balance of textures and tastes, making it a crowd-pleaser for your Sunday brunch. Serve with your favorite dipping sauce or a dollop of vegan yogurt for added creaminess.

Vegan Banana Nut Oatmeal

Vegan Banana Nut Oatmeal is a wholesome, comforting breakfast that combines creamy oats with the natural sweetness of bananas and the crunch of toasted nuts. It’s a simple yet satisfying way to fuel your body in the morning, providing a great balance of carbohydrates, healthy fats, and protein.

Ingredients:

• 1 cup rolled oats
• 2 cups water or plant-based milk
• 1 ripe banana, sliced
• 1/4 cup mixed nuts (walnuts, almonds, or pecans), chopped
• 1 tablespoon maple syrup (optional)
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• A few slices of banana and extra nuts for topping

Instructions:

1. In a medium saucepan, bring the water or plant-based milk to a boil.
2. Stir in the oats, cinnamon, and pinch of salt. Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until the oats are soft and creamy.
3. While the oatmeal cooks, toast the chopped nuts in a dry pan over medium heat for 2-3 minutes until lightly browned and fragrant.
4. Once the oatmeal is ready, stir in the sliced banana and maple syrup (if using).
5. Serve the oatmeal topped with the toasted nuts, additional banana slices, and a drizzle of maple syrup.

Vegan Banana Nut Oatmeal is a nourishing breakfast that’s perfect for a lazy Sunday morning. The creamy oats paired with sweet banana and crunchy nuts make for a comforting dish that’s both satisfying and nutritious. Whether enjoyed on its own or with a side of fresh fruit, this oatmeal is sure to become a favorite in your breakfast rotation.

Vegan Avocado Toast with Sunflower Seeds

Vegan Avocado Toast with Sunflower Seeds is a simple yet satisfying breakfast option that’s perfect for a relaxed Sunday morning. The creamy avocado, topped with crunchy sunflower seeds and a sprinkle of seasoning, creates a flavorful and nourishing meal. It’s easy to prepare and can be customized with your favorite toppings.

Ingredients:

• 2 slices of whole-grain bread (or gluten-free if preferred)
• 1 ripe avocado
• 2 tablespoons sunflower seeds
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh lemon juice (optional)
• Fresh herbs (such as cilantro or parsley) for garnish

Instructions:

1. Toast the slices of bread until crispy and golden.
2. While the bread is toasting, slice the avocado in half and remove the pit. Scoop out the flesh into a bowl and mash it with a fork until smooth. Add a squeeze of fresh lemon juice for brightness (optional), and season with salt, pepper, garlic powder, and red pepper flakes.
3. Spread the mashed avocado evenly on the toasted bread.
4. Sprinkle sunflower seeds on top, followed by fresh herbs for a burst of flavor.
5. Serve immediately as a quick and nutritious breakfast.

Vegan Avocado Toast with Sunflower Seeds is a quick, delicious, and nutritious breakfast that will leave you feeling energized and satisfied. The creamy avocado provides healthy fats, while the sunflower seeds add a lovely crunch and extra protein. This dish is perfect for a leisurely Sunday morning or even a quick weekday breakfast when you’re short on time.

Vegan Chia Pudding with Fresh Fruit

Vegan Chia Pudding with Fresh Fruit is a make-ahead breakfast that’s perfect for busy Sunday mornings when you want something quick yet nourishing. This creamy and slightly sweet pudding is packed with fiber, omega-3s, and antioxidants, making it a fantastic choice for a healthful start to your day. Top with fresh fruits for an added burst of vitamins.

Ingredients:

• 3 tablespoons chia seeds
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon maple syrup or agave (optional)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon (optional)
• Fresh fruit for topping (berries, banana slices, kiwi, etc.)
• Shredded coconut or granola for extra crunch (optional)

Instructions:

1. In a bowl, combine the chia seeds, almond milk, maple syrup, vanilla extract, and cinnamon (if using). Stir well to prevent clumping.
2. Cover the bowl and refrigerate for at least 2 hours, or overnight for a thicker consistency.
3. Once the chia pudding has thickened, give it a good stir.
4. Top with fresh fruit, shredded coconut, or granola for added texture and flavor.
5. Serve immediately or store in the fridge for up to 3 days.

Vegan Chia Pudding with Fresh Fruit is a refreshing, nutrient-dense breakfast that’s perfect for a relaxed Sunday. The chia seeds offer a satisfying texture while the fruit adds natural sweetness and antioxidants. It’s easy to prepare the night before, so you can wake up to a healthy breakfast that’s ready to go.

Vegan Pancakes with Coconut Whipped Cream

Vegan Pancakes with Coconut Whipped Cream is a delicious treat that’s perfect for a Sunday brunch or special occasion. These fluffy, light pancakes are dairy-free and egg-free, making them suitable for a vegan lifestyle. Topped with creamy coconut whipped cream and your favorite fruit, this breakfast will feel indulgent but still healthy.

Ingredients:

• 1 cup all-purpose flour (or whole wheat flour)
• 1 tablespoon sugar or maple syrup
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 1 cup plant-based milk (e.g., almond or soy)
• 2 tablespoons vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• 1 can coconut milk (full-fat), chilled (for whipped cream)
• Fresh berries or fruit for topping
• Maple syrup for serving

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, combine the plant-based milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until smooth (the batter should be slightly thick).
3. Heat a non-stick skillet over medium heat and lightly grease it with oil. Pour 1/4 cup of batter into the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook the other side for another 2 minutes.
4. To make the coconut whipped cream, remove the chilled can of coconut milk from the fridge, and scoop out the solidified coconut cream into a mixing bowl (discard the liquid or save it for smoothies). Beat the coconut cream with an electric mixer for 2-3 minutes until light and fluffy.
5. Serve the pancakes stacked high, topped with coconut whipped cream, fresh berries, and a drizzle of maple syrup.

Vegan Pancakes with Coconut Whipped Cream is a perfect choice for a Sunday morning that feels like a special occasion. These pancakes are light, fluffy, and full of flavor, while the coconut whipped cream adds a rich, indulgent touch. This breakfast will make you look forward to your weekend mornings and leave you feeling satisfied and nourished.

Vegan Tofu Scramble with Spinach and Mushrooms

Vegan Tofu Scramble with Spinach and Mushrooms is a savory, protein-packed breakfast that mimics scrambled eggs, but with plant-based ingredients. Tofu takes the place of eggs, and when cooked with vegetables like spinach and mushrooms, it creates a satisfying, flavorful dish. This recipe is perfect for a hearty Sunday breakfast that’s both nutritious and filling.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1/2 cup mushrooms, sliced
• 1/2 cup spinach, chopped
• 1/4 onion, diced
• 1 garlic clove, minced
• 1/2 teaspoon turmeric (for color)
• 1/4 teaspoon ground black salt (Kala Namak, for an egg-like flavor)
• Salt and pepper to taste
• 2 tablespoons nutritional yeast (optional)
• Fresh herbs (parsley or chives) for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes until softened.
2. Add the sliced mushrooms and cook for an additional 5 minutes, allowing them to release their moisture and become tender.
3. Crumble the tofu into the skillet and add the turmeric, black salt, salt, and pepper. Stir everything to combine.
4. Cook the tofu mixture for 5-7 minutes, stirring occasionally, until heated through and slightly crispy.
5. Add the chopped spinach and cook for another 2 minutes, just until wilted.
6. Sprinkle nutritional yeast over the tofu scramble (if using) for a cheesy flavor and garnish with fresh herbs. Serve hot with toast or avocado slices on the side.

Vegan Tofu Scramble with Spinach and Mushrooms is a savory, satisfying dish that brings plenty of plant-based protein and veggies to your Sunday breakfast. This tofu scramble is versatile, allowing you to add different veggies or seasonings based on your preferences. It’s a great choice for those looking for a healthy, savory breakfast that doesn’t compromise on flavor.

Vegan Banana Pancakes with Peanut Butter Drizzle

Vegan Banana Pancakes with Peanut Butter Drizzle is a deliciously sweet breakfast that’s perfect for a leisurely Sunday. The banana pancakes are fluffy and naturally sweetened, and the peanut butter drizzle adds a creamy, rich flavor that makes this breakfast feel indulgent. It’s a great way to satisfy your sweet tooth while still keeping things plant-based and wholesome.

Ingredients:

• 1 cup all-purpose flour (or whole wheat flour)
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 ripe banana, mashed
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup (plus more for serving)
• 3 tablespoons peanut butter (for drizzle)
• 1 tablespoon water (to thin peanut butter)
• Fresh banana slices or berries for topping

Instructions:

1. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
2. In another bowl, mash the ripe banana and add the almond milk, vanilla extract, and maple syrup. Mix well.
3. Pour the wet ingredients into the dry ingredients and stir until combined. The batter will be thick.
4. Heat a non-stick skillet over medium heat and lightly grease with oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown.
5. For the peanut butter drizzle, microwave the peanut butter and water together for 20-30 seconds, then stir until smooth.
6. Serve the pancakes topped with banana slices, a drizzle of peanut butter, and additional maple syrup.

Vegan Banana Pancakes with Peanut Butter Drizzle is a perfect indulgent breakfast to start your Sunday morning. The sweet and fluffy pancakes paired with the rich peanut butter drizzle create a combination that’s hard to resist. This breakfast is a great way to enjoy a delicious, plant-based twist on a classic favorite.

Vegan Berry Quinoa Breakfast Bowl

Vegan Berry Quinoa Breakfast Bowl is a nutritious, filling, and antioxidant-packed breakfast that will keep you satisfied until lunch. The quinoa serves as a high-protein base, while the fresh berries add natural sweetness and vitamins. This breakfast bowl is quick to make and can be customized with your favorite toppings, making it a versatile and healthy choice for your Sunday breakfast.

Ingredients:

• 1 cup cooked quinoa (about 1/3 cup dry quinoa)
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1 tablespoon maple syrup (or to taste)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 cup fresh blueberries
• 1/4 cup fresh strawberries, sliced
• 1 tablespoon chia seeds
• 1 tablespoon almond butter or peanut butter (optional)
• Sliced almonds or granola for topping

Instructions:

1. In a small saucepan, heat the almond milk over medium heat. Stir in the maple syrup, vanilla extract, and cinnamon.
2. Add the cooked quinoa to the saucepan and cook for 2-3 minutes until warmed through and creamy.
3. Remove from heat and spoon the quinoa mixture into a bowl.
4. Top with fresh berries, chia seeds, and a dollop of almond or peanut butter if desired.
5. Garnish with sliced almonds or granola for extra crunch and serve immediately.

Vegan Berry Quinoa Breakfast Bowl is a wholesome and refreshing breakfast that’s packed with protein, fiber, and antioxidants. The quinoa provides a satisfying base, while the fresh berries and toppings offer a burst of sweetness and texture. This breakfast bowl is not only delicious but also incredibly nourishing, making it the perfect way to fuel your day.

Vegan Sweet Potato Hash with Avocado

Vegan Sweet Potato Hash with Avocado is a colorful and satisfying breakfast that’s full of nutrients and flavor. The combination of crispy, caramelized sweet potatoes, bell peppers, onions, and seasoned tofu makes for a hearty dish that’s perfect for a relaxed Sunday morning. Topped with creamy avocado and a sprinkle of fresh cilantro, it’s both savory and comforting.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1/2 yellow onion, diced
• 1/2 block firm tofu, crumbled
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon turmeric
• Salt and pepper to taste
• 1 ripe avocado, sliced
• Fresh cilantro for garnish
• Lime wedges (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 10-12 minutes, stirring occasionally, until they are golden and crispy on the outside.
2. Add the bell pepper and onion to the skillet and cook for another 5 minutes until softened.
3. Crumble the tofu into the skillet and add cumin, paprika, turmeric, salt, and pepper. Stir everything together and cook for an additional 5-7 minutes until the tofu is heated through and slightly crispy.
4. Serve the sweet potato hash in bowls, topped with sliced avocado and fresh cilantro. Squeeze lime juice over the top for extra brightness.

Vegan Sweet Potato Hash with Avocado is a delicious and nutritious breakfast that’s both filling and satisfying. The sweet potatoes provide a great base, while the tofu adds protein, and the avocado brings a creamy texture that elevates the dish. This savory, veggie-packed meal is perfect for any lazy Sunday morning and will keep you feeling full and energized.

Vegan Coconut Mango Chia Pudding

Vegan Coconut Mango Chia Pudding is a tropical, refreshing breakfast that’s as delicious as it is nutritious. The chia seeds provide fiber and healthy fats, while the coconut milk gives it a creamy texture. Paired with fresh, sweet mango, this dish is perfect for a light and energizing start to your Sunday.

Ingredients:

• 3 tablespoons chia seeds
• 1 cup coconut milk (full-fat for creaminess)
• 1 tablespoon maple syrup (or sweetener of choice)
• 1/2 teaspoon vanilla extract
• 1/2 ripe mango, diced
• Shredded coconut for garnish (optional)
• Fresh mint leaves for garnish (optional)

Instructions:

1. In a medium bowl, whisk together chia seeds, coconut milk, maple syrup, and vanilla extract. Make sure the chia seeds are well distributed throughout the mixture.
2. Cover and refrigerate for at least 2 hours, or overnight for a thicker consistency.
3. Once the chia pudding has thickened, give it a good stir.
4. Serve the chia pudding in bowls or glasses, topped with fresh diced mango, shredded coconut, and mint leaves for a refreshing finish.

Vegan Coconut Mango Chia Pudding is a light yet satisfying breakfast that brings a taste of the tropics to your Sunday morning. The chia seeds provide a great texture and keep you full for hours, while the coconut and mango add natural sweetness and flavor. It’s the perfect dish for a healthy, refreshing start to your day.

Vegan Apple Cinnamon Oatmeal

Vegan Apple Cinnamon Oatmeal is a warm, comforting breakfast that’s perfect for cooler Sundays. This hearty oatmeal is packed with the natural sweetness of apples and the warm spices of cinnamon and nutmeg. It’s an easy-to-make, filling meal that’s ideal for fueling your day.

Ingredients:

• 1 cup rolled oats
• 2 cups almond milk (or any plant-based milk)
• 1 apple, peeled and chopped
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon maple syrup (or sweetener of choice)
• 1 tablespoon chia seeds (optional, for added fiber)
• Chopped nuts (walnuts, almonds) for topping (optional)
• A drizzle of almond butter (optional)

Instructions:

1. In a saucepan, bring the almond milk to a simmer over medium heat.
2. Stir in the rolled oats and cook for about 5-7 minutes, stirring occasionally, until the oats are soft and have absorbed the milk.
3. Add the chopped apple, cinnamon, and nutmeg, and continue to cook for another 3-5 minutes, until the apples soften and release their natural sweetness.
4. Stir in the maple syrup and chia seeds, if using, and cook for another 2 minutes.
5. Serve the oatmeal in bowls, topped with chopped nuts, a drizzle of almond butter, and extra cinnamon if desired.

Vegan Apple Cinnamon Oatmeal is a cozy and nutritious breakfast that will keep you feeling full and satisfied. The warm spices and tender apples make it a comforting choice, while the oats and chia seeds provide fiber and protein to start your day off right. This breakfast is perfect for a lazy Sunday or any day you need a warm and hearty meal.

Note: More recipes are coming soon!