30+ Delectable Vegan Breakfast Recipes For Your Cozy Morning

Breakfast is more than just the first meal of the day—it sets the tone for the rest of your day.

If you’re seeking a wholesome, plant-based start to your mornings, this list of 30+ vegan breakfast recipes has you covered.

Whether you’re looking for something quick and easy, or you want to indulge in a decadent yet nutritious dish, there’s a recipe for every preference.

Vegan breakfasts offer a variety of delicious and nutritious options that are rich in vitamins, minerals, and plant-based protein to keep you energized and satisfied all day long.

Say goodbye to boring breakfasts and hello to creative, flavorful, and wholesome vegan meals!

30+ Delectable Vegan Breakfast Recipes For Your Cozy Morning

With these 30+ vegan breakfast recipes, there’s no reason to ever feel stuck in a breakfast rut again.

From fruity smoothies to savory scrambles and comforting oatmeal, vegan breakfasts can be as diverse and exciting as you want them to be.

Not only do these recipes deliver on taste, but they’re also packed with nutrients that support overall health and wellness.

Whether you’re a long-time vegan or simply looking to add more plant-based meals to your diet, these recipes will provide plenty of inspiration for your morning routine.

So, start your day the vegan way—delicious, nutritious, and full of energy!

Vegan Avocado Toast with Chickpea Salad

This vegan avocado toast topped with a fresh chickpea salad is the perfect start to your day. Packed with healthy fats from avocado, protein from chickpeas, and rich in fiber, this breakfast is satisfying and nutritious. The combination of crunchy vegetables, tangy lemon dressing, and creamy avocado makes for a delicious and energizing meal to fuel your morning.

Ingredients:

• 2 slices whole-grain bread, toasted
• 1 ripe avocado
• 1/2 cup canned chickpeas, drained and rinsed
• 1/4 cup diced cucumber
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions:

1. In a small bowl, mash the ripe avocado with a fork until smooth and creamy. Season with a pinch of salt and pepper.
2. In another bowl, combine the chickpeas, cucumber, tomatoes, and red onion. Drizzle with olive oil and lemon juice, tossing until everything is well coated. Add salt and pepper to taste.
3. Spread the mashed avocado generously on the toasted bread slices.
4. Top each slice of avocado toast with the chickpea salad mixture.
5. Garnish with fresh herbs like parsley or cilantro if desired.

This vegan avocado toast with chickpea salad is not just tasty but also highly nutritious. The healthy fats from avocado and protein from chickpeas will keep you full and satisfied well into your day. It’s quick to make, full of flavor, and a great way to start your morning on a health-conscious note.

Vegan Banana Pancakes with Maple Syrup

Fluffy, sweet, and wholesome, these vegan banana pancakes are a delightful treat for breakfast. Made without eggs or dairy, these pancakes are perfectly golden and infused with the natural sweetness of ripe bananas. Serve them with a drizzle of pure maple syrup and fresh fruit for a comforting and indulgent breakfast that’s still healthy and plant-based.

Ingredients:

• 1 ripe banana, mashed
• 1 cup almond milk (or any plant-based milk)
• 1 cup all-purpose flour
• 2 tablespoons baking powder
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• A pinch of salt
• Vegan butter or oil for cooking
• Fresh fruit and extra maple syrup for topping

Instructions:

1. In a large bowl, mash the ripe banana until smooth.
2. Add almond milk, maple syrup, and vanilla extract to the mashed banana and mix well.
3. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until the batter is just combined. It should be thick but pourable.
5. Heat a non-stick pan or griddle over medium heat and lightly grease with vegan butter or oil.
6. Pour 1/4 cup of pancake batter onto the griddle for each pancake. Cook for 2-3 minutes on each side or until golden brown and cooked through.
7. Serve the pancakes warm with fresh fruit and a generous drizzle of maple syrup.

These vegan banana pancakes are a scrumptious, plant-based alternative to traditional pancakes. With the natural sweetness from bananas and a fluffy texture, they offer a comforting yet healthy option for breakfast. Topped with fresh fruit and maple syrup, this breakfast is both indulgent and nourishing, providing you with energy to kick-start your day.

Vegan Chia Pudding with Berries and Almond Butter

A simple, no-cook breakfast, this chia pudding is an excellent way to get a nutrient-dense start to your morning. Chia seeds are packed with omega-3s, fiber, and protein, while almond butter adds a creamy texture and healthy fats. Topped with fresh berries, this breakfast is refreshing, filling, and great for busy mornings when you need something quick yet satisfying.

Ingredients:

• 3 tablespoons chia seeds
• 1 cup almond milk (or any plant-based milk)
• 1 tablespoon maple syrup or agave (optional)
• 1/2 teaspoon vanilla extract
• 1/4 cup almond butter
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• A sprinkle of cinnamon (optional)

Instructions:

1. In a bowl or jar, mix the chia seeds, almond milk, maple syrup, and vanilla extract. Stir well to combine.
2. Cover the bowl or jar and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and form a thick, pudding-like consistency.
3. When ready to serve, stir the chia pudding again to ensure it’s creamy and smooth.
4. Spoon the chia pudding into serving bowls or jars, and top with almond butter, fresh berries, and a sprinkle of cinnamon if desired.

This chia pudding with berries and almond butter is the perfect make-ahead breakfast. It’s easy to prepare, packed with essential nutrients, and offers a balance of healthy fats, fiber, and antioxidants. Whether you’re in a rush or want a nutritious, satisfying meal to start your day, this pudding is a great choice for fueling your morning with energy.

Vegan Tofu Scramble with Spinach and Mushrooms

This hearty and savory tofu scramble is a vegan take on scrambled eggs, providing all the comfort and flavor without any animal products. Packed with protein-rich tofu, spinach, and mushrooms, it’s a filling breakfast that’s also full of essential vitamins and minerals. This dish is incredibly versatile and can be served with toast, avocado, or even wrapped in a tortilla for a breakfast burrito.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1/2 cup onions, diced
• 1/2 cup bell peppers, diced
• 1/2 cup mushrooms, sliced
• 1 cup spinach, chopped
• 1/4 teaspoon turmeric (for color and flavor)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onions and bell peppers, and sauté for 3-4 minutes until they soften.
2. Add the sliced mushrooms to the skillet and cook for another 5 minutes until they release their moisture and start to brown.
3. Stir in the crumbled tofu, turmeric, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and starts to brown.
4. Add the chopped spinach to the skillet and cook for an additional 2-3 minutes until wilted.
5. Adjust seasoning to taste, and serve with toast, avocado, or as a filling for a breakfast burrito.

This tofu scramble with spinach and mushrooms is a satisfying, plant-based breakfast that’s rich in protein, fiber, and essential nutrients. It’s easy to make and can be customized with your favorite vegetables. Whether you enjoy it with toast or as a breakfast burrito, it’s a versatile and delicious way to start your day on a healthy note.

Vegan Overnight Oats with Almonds and Dates

Overnight oats are a perfect make-ahead breakfast, and this version with almonds and dates is both nourishing and satisfying. The oats absorb the almond milk overnight, creating a creamy texture without the need for cooking. Dates add natural sweetness, while almonds provide a nice crunch and a dose of healthy fats and protein. This simple, yet wholesome breakfast is ideal for busy mornings when you want something quick and nutritious.

Ingredients:

• 1/2 cup rolled oats
• 1/2 cup almond milk (or any plant-based milk)
• 2 tablespoons chia seeds
• 2-3 dates, pitted and chopped
• 1/4 cup almonds, chopped
• 1/2 teaspoon cinnamon
• A drizzle of maple syrup (optional)

Instructions:

1. In a jar or container, combine the rolled oats, almond milk, chia seeds, chopped dates, and cinnamon. Stir well to combine.
2. Cover the jar or container and refrigerate overnight, allowing the oats to soak and soften.
3. In the morning, stir the oats to ensure they’re creamy and fully absorbed. Top with chopped almonds and a drizzle of maple syrup for added sweetness.
4. Enjoy cold or heat it up in the microwave for a warm breakfast option.

Vegan overnight oats with almonds and dates offer a quick, nutritious, and delicious breakfast option. With the right balance of protein, fiber, and healthy fats, this breakfast will keep you full and energized throughout the morning. Plus, it’s customizable, allowing you to add your favorite toppings, fruits, or spices. Prep it the night before, and you’ll have a wholesome meal ready to enjoy in the morning.

Vegan Smoothie Bowl with Granola and Coconut

Smoothie bowls are a fun and colorful way to enjoy a nutrient-packed breakfast. This vegan smoothie bowl features a refreshing blend of fruits like bananas and berries, providing antioxidants and vitamins. Topped with crunchy granola, coconut flakes, and seeds, it’s a satisfying and visually appealing meal. The smoothie bowl offers endless variations, making it easy to tailor to your taste preferences and dietary needs.

Ingredients:

• 1 frozen banana
• 1/2 cup frozen berries (blueberries, strawberries, or a mix)
• 1/4 cup almond milk (or any plant-based milk)
• 1 tablespoon peanut butter or almond butter
• 1 tablespoon chia seeds
• 1/4 cup granola
• 2 tablespoons shredded coconut
• Fresh fruit for topping (e.g., berries, banana slices)

Instructions:

1. In a blender, combine the frozen banana, frozen berries, almond milk, and peanut butter. Blend until smooth and thick.
2. Pour the smoothie mixture into a bowl, smoothing the top with a spoon.
3. Top with granola, shredded coconut, chia seeds, and fresh fruit of your choice.
4. Serve immediately and enjoy with a spoon.

This vegan smoothie bowl is an exciting way to enjoy a healthy and refreshing breakfast. Full of antioxidants, healthy fats, and fiber, it’s a great choice for boosting your energy levels. The combination of creamy smoothie base and crunchy toppings makes it a satisfying and customizable meal that will leave you feeling nourished and ready to tackle your day.

Vegan Sweet Potato Hash with Black Beans and Avocado

This savory vegan sweet potato hash is a hearty and flavorful breakfast that’s packed with nutrients. Sweet potatoes are rich in vitamins and fiber, while black beans provide a good source of protein. Topped with creamy avocado, this dish is not only filling but also vibrant and full of color. It’s an excellent choice if you’re looking for a breakfast that’s both savory and wholesome.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1/2 onion, diced
• 1 red bell pepper, diced
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• 1 cup canned black beans, drained and rinsed
• Salt and pepper to taste
• 1 ripe avocado, sliced
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until they are soft and lightly browned.
2. Add the onion, bell pepper, and corn to the skillet. Cook for another 5-7 minutes until the vegetables are tender and slightly caramelized.
3. Stir in the smoked paprika, cumin, chili powder, salt, and pepper. Add the black beans and cook for 2-3 more minutes, until the beans are heated through.
4. Remove from heat and top with sliced avocado and a sprinkle of fresh cilantro.
5. Serve warm and enjoy!

This vegan sweet potato hash with black beans and avocado is a flavorful and filling breakfast that’s both savory and satisfying. The combination of roasted sweet potatoes, spiced veggies, and creamy avocado makes for a nutrient-dense meal that will keep you full for hours. It’s a great way to start your day with a good balance of complex carbs, protein, and healthy fats.

Vegan Breakfast Burrito with Tempeh and Veggies

A vegan breakfast burrito is a quick and versatile meal that’s perfect for on-the-go mornings. This version is packed with protein-rich tempeh, sautéed veggies, and a variety of seasonings that bring out bold flavors. Wrapped in a soft tortilla, this breakfast burrito is both portable and satisfying, making it an ideal choice for busy days when you want something filling and nutritious.

Ingredients:

• 1 block tempeh, crumbled
• 1 tablespoon olive oil
• 1/2 onion, diced
• 1/2 red bell pepper, diced
• 1/2 cup spinach, chopped
• 1/4 teaspoon turmeric
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 2 large flour tortillas (or gluten-free)
• 1/4 cup salsa
• 1/4 cup vegan sour cream (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, cooking for 4-5 minutes until softened.
2. Add the crumbled tempeh to the skillet, along with the turmeric, smoked paprika, garlic powder, salt, and pepper. Cook for 6-7 minutes, stirring occasionally, until the tempeh is lightly browned and heated through.
3. Stir in the chopped spinach and cook for another 2-3 minutes until wilted.
4. Warm the tortillas in a dry pan or microwave for a few seconds. Spoon the tempeh and veggie mixture into the center of each tortilla.
5. Top with salsa and a dollop of vegan sour cream, then fold in the sides of the tortilla and roll it up into a burrito.
6. Serve immediately, or wrap it up for a breakfast on the go.

This vegan breakfast burrito with tempeh and veggies is a delicious, protein-packed breakfast that’s easy to make and full of flavor. The tempeh adds a satisfying texture and rich taste, while the veggies bring a boost of freshness and nutrients. Wrapped in a soft tortilla, this burrito is a great option for those who need a filling, portable meal to start their day.

Vegan Mango Chia Pudding Parfait

This refreshing vegan mango chia pudding parfait is a perfect breakfast option for those who enjoy a light, yet filling start to their day. The chia pudding provides a creamy texture while the fresh mango adds a burst of sweetness. Layered with coconut yogurt and granola, it’s a vibrant and nutritious breakfast that will satisfy both your hunger and your taste buds.

Ingredients:

• 1/2 cup chia seeds
• 1 cup coconut milk (or any plant-based milk)
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1 ripe mango, peeled and diced
• 1/4 cup coconut yogurt
• 1/4 cup granola
• Fresh mint leaves for garnish (optional)

Instructions:

1. In a bowl or jar, combine the chia seeds, coconut milk, maple syrup, and vanilla extract. Stir well to ensure the chia seeds are evenly distributed.
2. Cover the bowl or jar and refrigerate overnight, allowing the chia seeds to absorb the liquid and form a thick pudding.
3. In the morning, stir the chia pudding and layer it into serving glasses or bowls.
4. Add a layer of diced mango, followed by a spoonful of coconut yogurt.
5. Repeat the layers, finishing with granola on top for added crunch. Garnish with fresh mint leaves if desired.
6. Serve immediately or refrigerate for a few hours for a chilled parfait.

This vegan mango chia pudding parfait is a beautiful and delicious way to start your morning. The chia pudding is rich in omega-3s and fiber, while the fresh mango provides natural sweetness and vitamins. The coconut yogurt and granola add creaminess and crunch, making this parfait a well-rounded breakfast that’s both satisfying and refreshing. It’s perfect for meal prepping or a quick, nutritious breakfast when you’re short on time.

Vegan Apple Cinnamon Quinoa Breakfast Bowl

This vegan apple cinnamon quinoa breakfast bowl is a warm and nourishing breakfast that’s packed with protein, fiber, and comforting flavors. Quinoa serves as a gluten-free, protein-rich base, while cinnamon and apples bring cozy, fall-inspired flavors. Topped with nuts and seeds for crunch, this bowl is a perfect balance of nutrients and taste to fuel your morning.

Ingredients:

• 1/2 cup quinoa (rinsed)
• 1 cup almond milk (or any plant-based milk)
• 1 apple, peeled and diced
• 1/2 teaspoon cinnamon
• 1 tablespoon maple syrup
• 1 tablespoon chia seeds or flax seeds
• 1/4 cup chopped walnuts or almonds
• A pinch of salt

Instructions:

1. In a medium saucepan, bring the almond milk to a simmer over medium heat.
2. Add the quinoa to the saucepan and cook for about 15 minutes, stirring occasionally, until the quinoa is tender and the liquid is absorbed.
3. While the quinoa is cooking, heat a small skillet over medium heat and sauté the diced apple with cinnamon for about 5 minutes, or until softened and slightly caramelized.
4. Once the quinoa is done, remove from heat and stir in maple syrup and a pinch of salt.
5. Divide the quinoa into serving bowls, top with the sautéed apples, chia seeds or flax seeds, and chopped walnuts or almonds.
6. Serve warm, and enjoy the comforting, filling breakfast.

This vegan apple cinnamon quinoa breakfast bowl is not only delicious but also incredibly satisfying. Quinoa provides a complete protein source, while apples offer natural sweetness and fiber. The cinnamon adds a warming spice, and the nuts bring crunch and healthy fats. It’s an easy-to-make, well-rounded breakfast that will keep you full and energized throughout the morning.

Vegan Baked Oatmeal with Berries and Almond Butter

This vegan baked oatmeal is a hearty and comforting breakfast that’s perfect for meal prep. Made with oats, almond butter, and fresh berries, it’s a great combination of fiber, protein, and healthy fats. The oven-baked oatmeal turns into a soft, cake-like texture, making it feel indulgent while still being a healthy, nourishing start to your day.

Ingredients:

• 2 cups rolled oats
• 1 1/2 cups almond milk (or any plant-based milk)
• 1/4 cup almond butter
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup mixed berries (blueberries, strawberries, raspberries)
• 1 tablespoon chia seeds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
2. In a large bowl, combine the rolled oats, almond milk, almond butter, maple syrup, vanilla extract, cinnamon, and salt. Stir until all ingredients are well combined.
3. Gently fold in the mixed berries and chia seeds if using.
4. Pour the oatmeal mixture into the prepared baking dish, spreading it out evenly.
5. Bake for 30-35 minutes, or until the oatmeal is set and lightly golden on top.
6. Let it cool for a few minutes before serving. You can also refrigerate any leftovers for a quick breakfast throughout the week.

Vegan baked oatmeal with berries and almond butter is an easy and delicious breakfast option. It’s customizable with your favorite fruits and nut butters, making it a great choice for meal prepping. The combination of oats, almond butter, and berries provides a balanced mix of protein, fiber, and antioxidants. Whether enjoyed warm out of the oven or as a make-ahead breakfast, this dish is both comforting and nourishing.

Vegan Coconut Yogurt Parfait with Granola and Pomegranate

This vibrant vegan coconut yogurt parfait is a refreshing and nutrient-dense breakfast that’s as beautiful as it is delicious. Coconut yogurt serves as a creamy and dairy-free base, while crunchy granola adds texture, and pomegranate seeds bring a burst of juicy sweetness. This parfait is packed with probiotics, fiber, and healthy fats, making it a perfect way to start the day.

Ingredients:

• 1 cup coconut yogurt (unsweetened)
• 1/4 cup granola (preferably homemade or sugar-free)
• 1/2 cup pomegranate seeds
• 1 tablespoon chia seeds
• 1 tablespoon shredded coconut (optional)
• 1/2 banana, sliced (optional)

Instructions:

1. Spoon the coconut yogurt into serving glasses or bowls, dividing it evenly.
2. Layer with granola, pomegranate seeds, chia seeds, and shredded coconut (if using).
3. Add a few banana slices on top for extra sweetness and creaminess.
4. Repeat the layers to create a parfait with multiple levels.
5. Serve immediately, or refrigerate for a couple of hours if you want to make it ahead.

This vegan coconut yogurt parfait is a simple yet indulgent breakfast that’s packed with flavor and nutrients. Coconut yogurt provides a creamy, dairy-free base, while granola adds crunch, and pomegranate seeds offer a burst of freshness. With the addition of chia seeds and shredded coconut, it’s a satisfying and antioxidant-rich breakfast that can be enjoyed at any time of the day. Perfect for a quick yet wholesome morning treat!

Vegan Banana Pancakes with Maple Syrup

These vegan banana pancakes are fluffy, naturally sweetened with ripe bananas, and full of flavor. The bananas not only provide a hint of sweetness but also make the pancakes wonderfully moist and tender. Paired with maple syrup and a sprinkle of cinnamon, these pancakes are a satisfying breakfast that feels like a treat without any dairy or eggs.

Ingredients:

• 1 ripe banana, mashed
• 1 cup almond milk (or any plant-based milk)
• 1 tablespoon coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour (or whole wheat flour for a healthier option)
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• Maple syrup for serving
• Fresh fruit (optional, for topping)

Instructions:

1. In a large bowl, mash the ripe banana until smooth.
2. Add the almond milk, melted coconut oil, and vanilla extract to the mashed banana, stirring until well combined.
3. In another bowl, mix the flour, baking powder, cinnamon, and salt.
4. Pour the dry ingredients into the wet ingredients and stir until just combined. Be careful not to overmix.
5. Heat a non-stick pan or griddle over medium heat. Lightly grease with coconut oil or cooking spray.
6. Pour 1/4 cup of the pancake batter onto the pan and cook until bubbles form on the surface, about 2-3 minutes. Flip the pancake and cook for another 2 minutes on the other side, until golden brown.
7. Serve the pancakes warm with maple syrup and fresh fruit on top.

These vegan banana pancakes are an easy and delicious breakfast that everyone will enjoy. The natural sweetness from the banana means you can skip added sugars, while the pancakes remain light and fluffy. Whether you top them with syrup, fresh fruit, or a dollop of peanut butter, they’re a perfect way to enjoy a comforting breakfast that’s both healthy and indulgent.

Vegan Chia Seed Pudding with Berries and Almond Butter

This vegan chia seed pudding is a perfect breakfast that’s rich in fiber, omega-3 fatty acids, and protein. It’s easy to prepare the night before, so you can have a hassle-free breakfast the next day. The creamy texture of the pudding combined with the sweetness of berries and the richness of almond butter makes this a satisfying, nutritious, and balanced meal.

Ingredients:

• 3 tablespoons chia seeds
• 1 cup almond milk (or any plant-based milk)
• 1 tablespoon maple syrup or agave syrup
• 1/2 teaspoon vanilla extract
• 1/4 cup mixed berries (blueberries, strawberries, raspberries)
• 1 tablespoon almond butter
• A pinch of cinnamon (optional)

Instructions:

1. In a bowl or jar, combine the chia seeds, almond milk, maple syrup, and vanilla extract. Stir well to ensure the chia seeds are evenly distributed in the liquid.
2. Cover the bowl or jar and refrigerate overnight or for at least 4 hours, allowing the chia seeds to absorb the liquid and form a thick pudding-like consistency.
3. When ready to serve, give the pudding a good stir. Top with mixed berries, a drizzle of almond butter, and a pinch of cinnamon if desired.
4. Serve chilled, and enjoy!

This vegan chia seed pudding with berries and almond butter is a wholesome and easy breakfast option. The chia seeds provide a great source of fiber and healthy fats, while the almond butter adds creaminess and richness. The berries provide antioxidants and natural sweetness, making it a perfect balanced breakfast that will keep you full and satisfied. Best of all, it’s easy to prepare ahead of time for a quick and nutritious morning meal.

Vegan Avocado Toast with Tomato and Basil

Avocado toast is a classic vegan breakfast that’s simple, delicious, and full of healthy fats. This version is topped with ripe tomato slices and fresh basil, creating a refreshing and savory dish. The creamy avocado pairs perfectly with the juicy tomato and fragrant basil, making it a flavorful and satisfying breakfast that’s ready in minutes.

Ingredients:

• 2 slices whole-grain or sourdough bread
• 1 ripe avocado
• 1 small tomato, sliced
• Fresh basil leaves
• 1 tablespoon olive oil
• Salt and pepper to taste
• A drizzle of balsamic glaze (optional)

Instructions:

1. Toast the slices of bread to your desired crispness.
2. While the bread is toasting, cut the avocado in half and remove the pit. Scoop the flesh into a bowl and mash it with a fork.
3. Spread the mashed avocado evenly on each slice of toasted bread.
4. Layer the sliced tomatoes on top of the avocado toast and season with a pinch of salt and pepper.
5. Drizzle with olive oil and balsamic glaze, if using.
6. Garnish with fresh basil leaves and serve immediately.

Vegan avocado toast with tomato and basil is a simple yet satisfying breakfast that’s both nutritious and flavorful. The creamy avocado provides healthy fats, while the tomatoes add juiciness and freshness. The basil gives the toast a burst of herbal fragrance, making this an ideal light breakfast that is still filling and packed with nutrients. It’s a perfect choice for a quick, wholesome meal that can be prepared in just a few minutes.

Note: More recipes are coming soon!