45+ Delicious Friday Vegan Breakfast Recipes to Start Your Day

Fridays are the perfect opportunity to start your day with something fresh, energizing, and, most importantly, delicious.

If you’re looking for plant-based inspiration to brighten your Friday mornings, you’ve come to the right place.

Whether you’re an experienced vegan or just exploring plant-based options, these 45+ vegan breakfast recipes will help you kickstart your weekend with a burst of flavor and health.

From savory scrambles to sweet treats, there’s something for every taste and dietary need.

Let’s dive into the ultimate list of breakfast ideas that will make your Friday mornings something to look forward to!

45+ Delicious Friday Vegan Breakfast Recipes to Start Your Day

With these 45+ vegan breakfast recipes at your fingertips, there’s no excuse for a dull Friday morning.

Whether you’re craving a quick bite or an indulgent breakfast spread, the options are endless.

These recipes not only cater to a plant-based diet but also offer the variety and satisfaction everyone needs to tackle the day ahead.

So, get inspired, get cooking, and let these delicious, wholesome breakfasts be the highlight of your Friday routine.

Here’s to making every Friday morning the best start to your weekend!

Avocado & Spinach Vegan Scramble

This simple yet satisfying vegan scramble is perfect for a Friday morning. Packed with healthy fats from avocado, fiber from spinach, and plant-based protein, it’s a great start to the day. This recipe is not only low in carbs but also nutritious and filling, making it perfect for those following a keto or low-carb diet.

Ingredients:

• 1 ripe avocado, diced
• 1 cup fresh spinach, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon turmeric
• 1/4 teaspoon black salt (Kala Namak for an eggy flavor)
• Freshly ground black pepper to taste
• 2 tablespoons nutritional yeast (optional, for a cheesy flavor)

Instructions:

1. Heat olive oil in a non-stick skillet over medium heat.
2. Add the spinach and cook until wilted, about 1-2 minutes.
3. Sprinkle in turmeric and black salt. Stir to combine.
4. Add the diced avocado and cook for another 2-3 minutes, stirring occasionally until the avocado is slightly softened.
5. Add freshly ground black pepper to taste.
6. Serve hot, optionally sprinkle with nutritional yeast for an added cheesy flavor.

This Avocado & Spinach Vegan Scramble is a quick, low-carb meal that keeps you full and satisfied through the morning. The creamy avocado combined with the earthy spinach and the subtle seasoning creates a savory breakfast that supports both your keto and vegan lifestyle. It’s a fantastic alternative to traditional scrambled eggs, offering all the richness and protein without the carbs.

Chia Pudding with Almond Butter & Berries

Chia pudding is a great option for a quick and easy vegan breakfast, and when paired with almond butter and fresh berries, it becomes a delicious low-carb treat. This recipe is high in fiber, omega-3 fatty acids, and antioxidants, making it a perfect start to your day. With no added sugars, it’s ideal for those following a keto diet.

Ingredients:

• 3 tablespoons chia seeds
• 1 cup unsweetened almond milk
• 1 tablespoon almond butter
• 1/4 teaspoon vanilla extract
• A pinch of salt
• 1/4 cup mixed fresh berries (such as strawberries, blueberries, raspberries)

Instructions:

1. In a bowl or jar, mix chia seeds, almond milk, vanilla extract, and a pinch of salt. Stir well to combine.
2. Cover and refrigerate overnight (or for at least 4 hours) to allow the chia seeds to absorb the liquid and thicken.
3. Before serving, stir the chia pudding and top with a spoonful of almond butter and a handful of fresh berries.

Chia Pudding with Almond Butter & Berries is a simple, nutritious, and satisfying breakfast that fits perfectly into a low-carb or keto lifestyle. The combination of chia seeds, almond butter, and fresh berries gives you a balanced breakfast that is high in healthy fats, fiber, and antioxidants. It’s a delightful, no-cook option that can be prepared the night before, making it ideal for busy mornings or a quick, energy-boosting start to your Friday.

Cauliflower Rice Vegan Breakfast Bowl

This Cauliflower Rice Vegan Breakfast Bowl is a low-carb, savory dish that’s perfect for a keto-friendly Friday morning. By using cauliflower rice as a base, it’s not only lower in carbs than traditional rice but also offers a light, nutrient-packed foundation. Topped with sautéed mushrooms, bell peppers, and a drizzle of olive oil, it’s a satisfying and savory breakfast.

Ingredients:

• 1 cup cauliflower rice (fresh or frozen)
• 1 tablespoon olive oil
• 1/2 cup mushrooms, sliced
• 1/4 cup bell pepper, diced
• 1 tablespoon nutritional yeast (optional)
• Salt and pepper to taste
• Fresh herbs (parsley or cilantro) for garnish

Instructions:

1. Heat olive oil in a pan over medium heat.
2. Add mushrooms and bell peppers to the pan and sauté until tender, about 5-7 minutes.
3. In a separate pan, cook the cauliflower rice over medium heat for 5-7 minutes until tender.
4. Combine the sautéed vegetables with the cauliflower rice, stirring to mix evenly. Season with salt, pepper, and nutritional yeast, if desired.
5. Garnish with fresh herbs and serve hot.

The Cauliflower Rice Vegan Breakfast Bowl is an excellent low-carb option for those following a keto or vegan diet. The cauliflower rice provides a light yet hearty base that pairs perfectly with the savory flavors of mushrooms and bell peppers. This dish is not only filling but also packed with fiber and essential nutrients, making it an ideal way to kickstart your Friday with energy and satisfaction. Plus, it’s incredibly versatile—add your favorite vegetables or vegan protein to customize it to your taste!

Coconut Yogurt Parfait with Nuts and Seeds

A Coconut Yogurt Parfait with Nuts and Seeds is a refreshing, protein-packed, and low-carb breakfast option. This recipe is not only vegan but also keto-friendly, using coconut yogurt as the base for a creamy and satisfying start to your day. Topped with an assortment of crunchy nuts and seeds, it provides healthy fats, fiber, and a satisfying texture contrast.

Ingredients:

• 1/2 cup unsweetened coconut yogurt
• 2 tablespoons almonds, chopped
• 1 tablespoon chia seeds
• 1 tablespoon sunflower seeds
• 1 tablespoon pumpkin seeds
• A few fresh berries (optional, for extra flavor)
• A pinch of cinnamon (optional)

Instructions:

1. Spoon the coconut yogurt into a bowl or glass.
2. Top with chopped almonds, chia seeds, sunflower seeds, and pumpkin seeds.
3. Optionally, add fresh berries for a burst of color and sweetness.
4. Sprinkle a pinch of cinnamon for extra flavor.
5. Enjoy immediately or refrigerate for later.

This Coconut Yogurt Parfait with Nuts and Seeds is the perfect balance of creamy, crunchy, and nutrient-rich, all while being low in carbs and high in healthy fats. The coconut yogurt offers a dairy-free and keto-friendly base, while the nuts and seeds provide protein and essential omega-3 fatty acids. It’s an easy, make-ahead breakfast that requires minimal prep time and can be enjoyed throughout the week.

Zucchini Noodles with Avocado Pesto

Zucchini Noodles with Avocado Pesto is a unique and delicious low-carb breakfast option that’s perfect for a vegan, keto-friendly morning. The creamy avocado pesto adds a rich, satisfying flavor, while the zucchini noodles serve as a light, nutrient-packed alternative to traditional pasta. This dish is fresh, vibrant, and a great way to get your veggies in early.

Ingredients:

• 1 medium zucchini, spiralized into noodles
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 clove garlic
• Salt and pepper to taste
• Pine nuts for garnish (optional)

Instructions:

1. Using a spiralizer, turn the zucchini into noodles and set aside.
2. In a food processor, combine avocado, basil, lemon juice, olive oil, garlic, salt, and pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto until fully coated.
4. Garnish with pine nuts, if desired, and serve immediately.

Zucchini Noodles with Avocado Pesto offers a flavorful, low-carb breakfast that’s not only satisfying but also packed with nutrients. The creamy avocado pesto provides healthy fats and a burst of flavor, while the zucchini noodles add a light, refreshing crunch. This dish is a perfect way to enjoy a keto-friendly, vegan breakfast that’s rich in vitamins, antioxidants, and good fats. It’s a great choice for those looking for a savory, plant-based morning meal.

Almond Flour Pancakes with Sugar-Free Syrup

Almond Flour Pancakes are a delicious, low-carb, and keto-friendly alternative to traditional pancakes. Made with almond flour, these pancakes are soft, fluffy, and perfect for a Friday morning treat. Paired with sugar-free syrup, this breakfast is low in carbs but high in flavor and satisfying, making it ideal for those on a vegan or keto diet.

Ingredients:

• 1 cup almond flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsweetened almond milk
• 1 tablespoon flaxseed meal (for egg replacement)
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil (melted)
• Sugar-free syrup (or keto-friendly syrup) for serving

Instructions:

1. In a bowl, combine almond flour, baking powder, and salt.
2. In a separate bowl, mix almond milk, flaxseed meal (as an egg substitute), vanilla extract, and melted coconut oil.
3. Add the wet ingredients to the dry ingredients and stir until well combined.
4. Heat a non-stick pan over medium heat and lightly grease it with coconut oil.
5. Pour about 1/4 cup of the batter onto the pan and cook for 2-3 minutes per side, until golden brown and fluffy.
6. Serve with sugar-free syrup or your favorite keto-friendly topping.

Almond Flour Pancakes with Sugar-Free Syrup is the perfect low-carb breakfast to indulge in on a Friday morning. These pancakes are soft, fluffy, and satisfyingly filling, without the carbs and sugar of traditional pancakes. Almond flour provides a gluten-free and keto-friendly alternative that is rich in protein and healthy fats. Whether you enjoy them with syrup or your favorite toppings, this

Keto Avocado Smoothie

A Keto Avocado Smoothie is the perfect way to start your Friday with a refreshing and creamy breakfast that’s low in carbs but packed with healthy fats. Avocado, coconut milk, and a hint of vanilla come together to create a rich, smooth texture. This smoothie is high in nutrients, fiber, and antioxidants, making it an energizing, filling, and keto-friendly option.

Ingredients:

• 1/2 ripe avocado
• 1/2 cup unsweetened coconut milk
• 1 tablespoon chia seeds
• 1/2 teaspoon vanilla extract
• Ice cubes (optional, for a chilled smoothie)
• Stevia or your preferred keto-friendly sweetener (optional)
• A pinch of salt

Instructions:

1. Add the avocado, coconut milk, chia seeds, vanilla extract, and a pinch of salt to a blender.
2. Blend until smooth and creamy. Add ice cubes for a colder, thicker smoothie.
3. If desired, sweeten with stevia or your favorite keto-friendly sweetener.
4. Pour into a glass and enjoy immediately.

The Keto Avocado Smoothie is a rich, satisfying breakfast that’s full of healthy fats and fiber, perfect for a low-carb, keto-riendly start to the day. The combination of avocado and coconut milk provides creaminess, while the chia seeds add extra fiber and omega-3s. This smoothie is quick to make, customizable to your taste preferences, and will keep you full until lunchtime with minimal carbs and maximum flavor.

Tofu & Mushroom Vegan “Bacon” Breakfast Wrap

The Tofu & Mushroom Vegan “Bacon” Breakfast Wrap is a deliciously savory, low-carb breakfast option. Packed with plant-based protein from tofu and flavor from the seasoned mushrooms, this breakfast wrap is satisfying and filling. It’s perfect for those who want a vegan and keto-friendly breakfast with a savory twist.

Ingredients:

• 1/2 block firm tofu, crumbled
• 1/2 cup mushrooms, sliced
• 1 tablespoon olive oil
• 1 tablespoon tamari or soy sauce
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Low-carb tortilla (optional, for wrapping)

Instructions:

1. Heat olive oil in a pan over medium heat.
2. Add the mushrooms and sauté until tender, about 5 minutes.
3. Add the crumbled tofu, tamari, smoked paprika, salt, and pepper. Cook, stirring occasionally, for about 5-7 minutes until the tofu is crispy and golden.
4. If using, warm the low-carb tortilla.
5. Spoon the tofu and mushroom mixture into the tortilla and wrap it up. Serve immediately.

The Tofu & Mushroom Vegan “Bacon” Breakfast Wrap is a savory, satisfying breakfast that’s both low-carb and vegan. The combination of seasoned tofu and mushrooms mimics the crispy, savory flavors of bacon, while being much healthier and keto-friendly. This wrap is perfect for those who love hearty, savory breakfasts and want to stick to their low-carb and plant-based diets without sacrificing flavor or satisfaction.

Keto Cauliflower Hash Browns

Keto Cauliflower Hash Browns are a crispy, low-carb breakfast favorite that’s full of flavor. By swapping out potatoes for cauliflower, these hash browns are lighter, lower in carbs, and packed with fiber. They’re the perfect breakfast side or can be enjoyed on their own, especially when paired with your favorite dipping sauce or topping.

Ingredients:

• 1 small head cauliflower, grated
• 1/4 cup almond flour
• 1 tablespoon nutritional yeast (optional)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Grate the cauliflower using a box grater or food processor. Place the grated cauliflower in a clean kitchen towel and squeeze out as much excess moisture as possible.
2. In a bowl, mix the grated cauliflower, almond flour, nutritional yeast, garlic powder, salt, and pepper.
3. Heat olive oil in a non-stick pan over medium heat.
4. Form the cauliflower mixture into small patties and place them in the pan. Cook for 3-4 minutes per side, until golden brown and crispy.
5. Serve hot with your favorite topping or dipping sauce.

Keto Cauliflower Hash Browns are a delightful, low-carb alternative to traditional hash browns. They are crispy on the outside and soft on the inside, offering a satisfying texture without the carbs from potatoes. The addition of almond flour and nutritional yeast gives them a rich flavor, while being completely keto-friendly. These hash browns are perfect as a side or a stand-alone breakfast and make for a great way to enjoy a comforting meal without straying from your low-carb diet.

Vegan Keto Coconut Flour Pancakes

These Vegan Keto Coconut Flour Pancakes are a fluffy, delicious, and low-carb breakfast option that’s perfect for those on a vegan or keto diet. Coconut flour is used to keep the pancakes soft while being low in carbs, high in fiber, and rich in healthy fats. Paired with a sugar-free syrup or fresh berries, this recipe is perfect for a satisfying, guilt-free breakfast.

Ingredients:

• 1/4 cup coconut flour
• 1 tablespoon ground flaxseed (for egg replacement)
• 1/4 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil (melted)
• Stevia or your preferred sweetener (optional)
• Sugar-free syrup or fresh berries for serving

Instructions:

1. In a bowl, combine coconut flour, flaxseed, baking soda, and cinnamon.
2. In a separate bowl, whisk together almond milk, vanilla extract, melted coconut oil, and sweetener (if using).
3. Add the wet ingredients to the dry ingredients and stir until well combined. Let the batter sit for 2-3 minutes to thicken.
4. Heat a non-stick pan over medium heat and lightly grease with coconut oil.
5. Pour small amounts of batter into the pan to form pancakes. Cook for 2-3 minutes per side until golden brown.
6. Serve with sugar-free syrup or fresh berries.

Vegan Keto Coconut Flour Pancakes are a fantastic low-carb breakfast that doesn’t sacrifice taste or texture. The coconut flour keeps these pancakes soft and satisfying, while the flaxseed ensures they hold together perfectly without eggs. This recipe is quick to make and can be customized with your favorite keto-friendly toppings, making it a great way to enjoy a classic breakfast with a healthy twist.

Spicy Vegan Cauliflower Bites

Spicy Vegan Cauliflower Bites are a delicious and satisfying low-carb breakfast choice that brings bold flavors and a crunchy texture. Cauliflower is the star ingredient, providing a low-carb alternative to traditional breakfast items, while the spicy seasoning adds an exciting kick. These bites are packed with flavor and can be enjoyed on their own or paired with a creamy avocado dip.

Ingredients:

• 1 small head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (adjust for desired spice level)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, smoked paprika, garlic powder, cayenne pepper, salt, and pepper until well coated.
3. Spread the cauliflower florets in a single layer on a baking sheet.
4. Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy.
5. Garnish with fresh parsley and serve with lemon wedges for extra flavor.

Spicy Vegan Cauliflower Bites are a bold, satisfying, and low-carb breakfast option that’s perfect for spice lovers. Roasting cauliflower brings out its natural sweetness while the spices give it a savory kick. These bites are crispy on the outside and tender on the inside, making them a delightful choice for a light breakfast or a side dish. Whether enjoyed on their own or dipped in a creamy sauce, they’re a great way to start the day without the carbs.

Avocado & Tomato Stuffed Mushrooms

Avocado & Tomato Stuffed Mushrooms are a savory, low-carb breakfast option that’s both filling and flavorful. These stuffed mushrooms are filled with a creamy avocado and tomato mixture, then baked to perfection. With a touch of garlic, fresh herbs, and the richness of avocado, they offer a nutritious and satisfying start to your day without the carbs.

Ingredients:

• 6 large mushroom caps, stems removed
• 1 ripe avocado, mashed
• 1/4 cup cherry tomatoes, diced
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste
• Vegan cheese (optional, for topping)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the mushroom caps on a baking sheet.
3. In a bowl, mash the avocado and mix in the diced tomatoes, garlic, fresh basil, salt, and pepper.
4. Spoon the avocado mixture into the mushroom caps, filling them generously.
5. Drizzle olive oil over the stuffed mushrooms and bake for 15-20 minutes until the mushrooms are tender.
6. Optional: Top with a sprinkle of vegan cheese and bake for an additional 3-5 minutes until the cheese melts.
7. Serve hot, garnished with additional basil if desired.

Avocado & Tomato Stuffed Mushrooms are a delicious, low-carb breakfast option that’s rich in healthy fats and full of flavor. The creamy avocado and juicy tomatoes make a perfect filling for the earthy mushrooms, while the garlic and basil add aromatic depth. These stuffed mushrooms are easy to prepare, perfect for meal prepping, and can be customized with your favorite herbs or vegan cheese for added richness. Whether as a light breakfast or a savory snack, they’re a perfect keto-friendly option.

Keto Cauliflower and Broccoli Frittata

The Keto Cauliflower and Broccoli Frittata is a savory, low-carb breakfast packed with vegetables, healthy fats, and protein. This dish combines cauliflower and broccoli with a rich, egg-like texture, offering a filling meal without the carbs. It’s perfect for those on a keto or vegan diet and can be enjoyed hot or cold, making it versatile for any morning.

Ingredients:

• 1 cup cauliflower florets, chopped
• 1 cup broccoli florets, chopped
• 2 tablespoons olive oil
• 1/4 cup unsweetened almond milk
• 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)
• 1/4 teaspoon turmeric (optional, for color and flavor)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Add cauliflower and broccoli and sauté for 5-7 minutes until tender.
3. In a bowl, whisk together almond milk, nutritional yeast, salt, pepper, and turmeric (if using).
4. Add the sautéed vegetables to the bowl and mix well.
5. Pour the mixture into a greased baking dish and bake for 20-25 minutes, or until the frittata is set and lightly golden.
6. Garnish with fresh parsley before serving.

The Keto Cauliflower and Broccoli Frittata is a hearty, low-carb breakfast that combines vegetables with a creamy texture, making it a perfect vegan and keto-friendly option. The cauliflower and broccoli provide fiber and nutrients, while the almond milk and nutritional yeast add richness and depth. This frittata is an excellent way to start the day on a nutritious note, and it can be prepared in advance for a quick, satisfying breakfast throughout the week.

Chia Seed & Coconut Milk Pudding with Cinnamon

Chia Seed & Coconut Milk Pudding with Cinnamon is a creamy, nutrient-dense, and low-carb breakfast option. The chia seeds provide fiber and omega-3s, while the coconut milk offers healthy fats and a rich texture. With a sprinkle of cinnamon, this pudding is a warming and satisfying meal that keeps you full until lunchtime.

Ingredients:

• 3 tablespoons chia seeds
• 1 cup unsweetened coconut milk
• 1/2 teaspoon cinnamon
• 1 tablespoon almond butter (optional, for extra creaminess)
• Stevia or your preferred sweetener (optional)

Instructions:

1. In a bowl or jar, combine chia seeds, coconut milk, cinnamon, and sweetener (if using).
2. Stir well and cover the mixture.
3. Refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
4. Before serving, stir the pudding again to break up any clumps.
5. Optional: Add a dollop of almond butter for extra creaminess.

Chia Seed & Coconut Milk Pudding with Cinnamon is a rich, creamy, and low-carb breakfast that’s perfect for anyone on a keto or vegan diet. The chia seeds provide fiber and healthy fats, while the coconut milk makes the pudding deliciously smooth and satisfying. With the added warmth of cinnamon, this pudding is both comforting and nourishing, offering a great start to the day without the carbs. It can also be made ahead for a convenient, on-the-go breakfast.

Vegan Keto Zucchini & Cashew Cheese Rolls

Vegan Keto Zucchini & Cashew Cheese Rolls are a delicious, low-carb, savory breakfast option that’s perfect for anyone looking for a satisfying and healthy meal. These rolls feature thin slices of zucchini filled with a creamy cashew-based cheese and fresh herbs, offering a perfect balance of textures and flavors.

Ingredients:

• 1 medium zucchini, sliced into thin strips
• 1/2 cup raw cashews (soaked in water for at least 2 hours)
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. In a blender or food processor, combine the soaked cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy.
2. Lay the zucchini slices flat on a cutting board.
3. Spoon a small amount of cashew cheese onto each zucchini slice and roll it up tightly.
4. Arrange the rolls on a plate and garnish with fresh basil or parsley.
5. Serve immediately or refrigerate for later.

Vegan Keto Zucchini & Cashew Cheese Rolls are a fresh and creative breakfast option that’s both low-carb and packed with flavor. The zucchini provides a refreshing, light base, while the cashew cheese offers a creamy, satisfying filling. These rolls are not only perfect for a low-carb or keto diet but also make a great snack or appetizer. They are quick to prepare and can be customized with additional herbs or seasonings, making them a versatile and healthy choice.

Note: More recipes are coming soon