30+ Delicious Vegan Protein Breakfast Recipes to Power Your Morning

If you’re following a plant-based diet or simply looking to incorporate more plant-powered protein into your mornings, finding the right breakfast recipes is essential.

Protein is an important macronutrient that helps repair muscles, boosts metabolism, and keeps you feeling full longer.

However, many traditional breakfast options like eggs and dairy products are not suitable for vegans.

Thankfully, there are plenty of creative, delicious, and protein-rich breakfast options made from whole plant-based foods. From smoothies and oatmeal to savory scrambles and pancakes, we’ve got a wide range of 30+ vegan protein breakfast recipes that will kickstart your day with flavor, energy, and nutrition.

In this article, we’ve rounded up an exciting collection of vegan protein breakfast ideas that are easy to make and packed with the essential nutrients you need.

Whether you’re looking for something quick and easy, or a more elaborate morning feast, you’ll find a recipe that satisfies your cravings and nourishes your body.

Let’s dive in and discover how you can make the most of your mornings with these protein-packed vegan breakfast recipes!

30+ Delicious Vegan Protein Breakfast Recipes to Power Your Morning

As you can see, there is no shortage of ways to enjoy a protein-packed breakfast on a vegan diet. Whether you’re in the mood for something sweet like protein pancakes and smoothies, or something savory like tofu scrambles and chickpea bowls, the possibilities are endless.

These 30+ vegan protein breakfast recipes offer you a variety of flavors, textures, and nutrients, ensuring that your morning routine is both exciting and nourishing.

The best part?

Each recipe is simple to prepare and can be easily customized to suit your tastes and dietary preferences.

By incorporating more plant-based protein into your diet, you’ll not only support your overall health but also keep your energy levels high throughout the day.

So go ahead, try out these recipes, and enjoy a satisfying, protein-rich breakfast that fuels your body and your day ahead!

Tofu Scramble with Veggies

This tofu scramble is a delicious and versatile vegan alternative to scrambled eggs. Packed with protein from tofu and loaded with nutrient-dense vegetables, it’s a satisfying and wholesome breakfast. Whether you enjoy it on its own or with a side of toast, this dish provides a great start to the day.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1/2 red bell pepper, diced
• 1/2 cup spinach, chopped
• 1/4 cup onion, chopped
• 1/4 teaspoon turmeric (for color)
• 1/4 teaspoon black salt (kala namak) for an eggy flavor
• Salt and pepper to taste
• 1 tablespoon nutritional yeast (optional for a cheesy flavor)
• Fresh herbs for garnish (optional)

Instructions:

1. Heat olive oil in a non-stick pan over medium heat.
2. Add the chopped onion and bell pepper, and sauté for about 3-4 minutes until soft.
3. Add the crumbled tofu to the pan and stir well.
4. Sprinkle in the turmeric, black salt, and regular salt and pepper. Stir to combine.
5. Cook the tofu mixture for 5-7 minutes, stirring occasionally.
6. Add the spinach and cook for an additional 2 minutes until wilted.
7. Optionally, sprinkle nutritional yeast for a cheesy flavor.
8. Garnish with fresh herbs like cilantro or parsley and serve hot.

This tofu scramble is a perfect vegan breakfast option that doesn’t compromise on flavor or nutrition. With tofu as the base, you get a hefty serving of plant-based protein that keeps you full and energized. The variety of vegetables adds fiber and essential vitamins, making this dish not only filling but also a balanced start to the day. Customize it with your favorite veggies and spices to suit your taste. It’s quick to make and can even be prepared in advance for busy mornings.

Vegan Protein-Packed Smoothie Bowl

A smoothie bowl is a great way to enjoy your breakfast in a nutritious and fun way. This version is packed with plant-based protein from pea protein powder, chia seeds, and almond milk. The toppings offer a burst of fresh flavors and textures, making it a refreshing and energizing meal.

Ingredients:

• 1 frozen banana
• 1/2 cup frozen mixed berries (blueberries, strawberries, etc.)
• 1 scoop pea protein powder
• 1 tablespoon chia seeds
• 1/2 cup unsweetened almond milk
• 1/4 teaspoon vanilla extract
• Toppings: granola, sliced fruits, seeds, coconut flakes, and nuts

Instructions:

1. In a blender, combine the frozen banana, mixed berries, pea protein powder, chia seeds, almond milk, and vanilla extract.
2. Blend until smooth and creamy. You can add more almond milk if the mixture is too thick.
3. Pour the smoothie into a bowl and smooth the top with a spatula.
4. Add your favorite toppings such as granola, sliced banana, berries, seeds, and coconut flakes.
5. Serve immediately with a spoon and enjoy!

This vegan protein-packed smoothie bowl is a great way to start your day with a refreshing and satisfying breakfast. The frozen banana and berries create a smooth, creamy base, while the pea protein powder, chia seeds, and almond milk deliver a generous amount of protein and healthy fats. The toppings add texture and make the dish more fun to eat. It’s an excellent choice for anyone looking to boost their protein intake while enjoying a light yet filling meal that’s also high in antioxidants, fiber, and healthy fats.

Chickpea Flour Pancakes

Chickpea flour pancakes are a savory and protein-rich breakfast option. Made from chickpea flour (also known as besan), these pancakes are naturally gluten-free and full of plant-based protein. Paired with a vegan yogurt or avocado on top, they are the perfect savory breakfast to kickstart your day.

Ingredients:

• 1 cup chickpea flour
• 1/4 teaspoon turmeric
• 1/4 teaspoon cumin
• 1/4 teaspoon baking powder
• 1/2 cup water
• 1 tablespoon olive oil (for cooking)
• Salt and pepper to taste
• Optional toppings: avocado slices, vegan yogurt, fresh herbs

Instructions:

1. In a mixing bowl, combine the chickpea flour, turmeric, cumin, baking powder, salt, and pepper.
2. Slowly add water to the dry ingredients while stirring, until you get a smooth batter. It should have the consistency of pancake batter.
3. Heat a non-stick skillet over medium heat and add a little olive oil.
4. Pour 1/4 cup of the batter into the skillet and spread it out gently to form a pancake. Cook for 2-3 minutes on one side until golden brown, then flip and cook the other side for another 2-3 minutes.
5. Repeat with the remaining batter, adding more oil to the pan as needed.
6. Serve the pancakes with avocado slices, vegan yogurt, or your favorite toppings.

These chickpea flour pancakes are a savory, protein-packed breakfast option that will leave you feeling satisfied and energized. Chickpea flour provides an excellent source of plant-based protein, while the spices add depth and flavor to the pancakes. They are gluten-free and easy to customize with various toppings. Whether you enjoy them with avocado, a dollop of vegan yogurt, or fresh herbs, these pancakes are a nutritious and delicious way to begin your day. Plus, they’re simple to make and perfect for anyone who enjoys a savory breakfast over the usual sweet options.

Quinoa and Almond Butter Porridge

This quinoa and almond butter porridge is a warm, comforting, and protein-packed breakfast. Quinoa, a complete protein, forms the base of this porridge, making it perfect for those seeking a hearty, nutrient-dense meal. Combined with almond butter for healthy fats and topped with fresh fruit, this porridge offers a satisfying start to your day.

Ingredients:

• 1/2 cup quinoa (rinsed)
• 1 cup almond milk (or any plant-based milk)
• 1 tablespoon almond butter
• 1 tablespoon maple syrup (optional for sweetness)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
• Fresh fruit for topping (bananas, berries, apple slices)
• Chopped nuts or seeds (optional)

Instructions:

1. In a medium saucepan, bring the almond milk and quinoa to a boil.
2. Reduce the heat to low, cover, and simmer for 12-15 minutes until the quinoa is cooked and the liquid is absorbed.
3. Stir in almond butter, maple syrup (if using), cinnamon, and vanilla extract.
4. Cook for another 1-2 minutes, allowing the almond butter to fully incorporate into the porridge.
5. Pour into a bowl and top with fresh fruit, nuts, or seeds.
6. Serve warm and enjoy!

This quinoa and almond butter porridge is a nourishing and energizing breakfast that provides a balanced combination of protein, healthy fats, and complex carbohydrates. Quinoa not only offers a complete protein source but also provides fiber and essential minerals. The almond butter adds a creamy texture and richness while keeping you full throughout the morning. With the addition of fruits and nuts, this dish becomes a nutrient-packed breakfast that will keep you fueled for hours, making it a perfect choice for a busy, active day.

Peanut Butter & Banana Chia Pudding

This peanut butter and banana chia pudding is a creamy, protein-rich breakfast that’s as easy to make as it is delicious. The chia seeds are packed with fiber, omega-3s, and protein, while the peanut butter adds richness and flavor. Bananas provide natural sweetness, making this a satisfying and nutritious way to start your day.

Ingredients:

• 3 tablespoons chia seeds
• 1 cup almond milk (or other plant-based milk)
• 1 tablespoon peanut butter
• 1 tablespoon maple syrup (optional)
• 1/2 ripe banana, sliced
• A pinch of cinnamon (optional)

Instructions:

1. In a jar or bowl, combine chia seeds, almond milk, and peanut butter. Stir well to prevent clumping.
2. Add maple syrup and a pinch of cinnamon if desired, and stir again.
3. Cover and refrigerate the mixture for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
4. Before serving, top with sliced banana and additional peanut butter, if desired.
5. Serve chilled and enjoy!

This peanut butter and banana chia pudding is an ideal make-ahead breakfast that’s packed with protein and healthy fats. The chia seeds provide a great source of plant-based protein and omega-3s, while the peanut butter gives the pudding a rich, creamy texture. The banana adds natural sweetness, and the optional maple syrup enhances the flavor. This breakfast is filling, satisfying, and easy to prepare the night before, ensuring you have a protein-rich, nutritious meal ready to go when you wake up.

Lentil and Sweet Potato Hash

This lentil and sweet potato hash is a savory, protein-packed breakfast that combines the earthy flavors of lentils with the sweetness of roasted sweet potatoes. The addition of vegetables like bell peppers and onions, along with spices like cumin and paprika, make this dish both flavorful and filling. It’s perfect for those who prefer a savory start to their day.

Ingredients:

• 1/2 cup cooked green or brown lentils
• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1/4 onion, chopped
• 1/2 bell pepper, chopped
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil, salt, and pepper, then spread them on a baking sheet.
2. Roast the sweet potatoes for 25-30 minutes, stirring halfway through, until tender and lightly browned.
3. While the sweet potatoes are roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and bell pepper and sauté for 4-5 minutes until softened.
4. Add the cooked lentils to the skillet along with cumin, paprika, salt, and pepper. Stir to combine and cook for another 5 minutes.
5. Once the sweet potatoes are done, add them to the skillet with the lentils and vegetables. Stir everything together and cook for an additional 2 minutes.
6. Garnish with fresh parsley or cilantro and serve warm.

This lentil and sweet potato hash is a hearty, savory breakfast that is rich in protein, fiber, and essential nutrients. The combination of lentils and sweet potatoes ensures a balanced meal that provides long-lasting energy and keeps you feeling full for hours. The spices add depth and flavor to the dish, while the fresh herbs provide a burst of freshness. It’s an excellent choice for those looking for a savory, satisfying meal that’s both nutritious and delicious, making it an ideal option for a fulfilling start to your day.

Vegan Protein Pancakes

These vegan protein pancakes are the perfect breakfast for those who want to fuel their day with a hearty, protein-rich meal. Made with plant-based protein powder, oat flour, and almond milk, these pancakes are soft, fluffy, and packed with nutrients. Topped with fresh fruit, nuts, and a drizzle of maple syrup, this breakfast will leave you feeling full and energized.

Ingredients:

• 1/2 cup oat flour
• 1 scoop plant-based protein powder (vanilla or unflavored)
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 3/4 cup almond milk (or any plant-based milk)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• Coconut oil or non-stick spray for cooking
• Toppings: Fresh berries, sliced banana, maple syrup, or nut butter

Instructions:

1. In a bowl, combine the oat flour, protein powder, baking powder, cinnamon, and salt.
2. Add the almond milk, maple syrup, and vanilla extract, and stir until the batter is smooth. If the batter is too thick, add a little more almond milk to reach your desired consistency.
3. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or cooking spray.
4. Pour about 1/4 cup of the batter onto the skillet for each pancake.
5. Cook for 2-3 minutes on each side until golden brown and fluffy.
6. Serve warm with your favorite toppings like fresh berries, sliced banana, maple syrup, or nut butter.

These vegan protein pancakes are a great way to enjoy a breakfast that’s not only delicious but also packed with protein to keep you full throughout the morning. The combination of plant-based protein powder and oat flour makes these pancakes nutritious, while the cinnamon and vanilla provide natural sweetness. Topped with fresh fruit and syrup, they offer a satisfying, indulgent meal without compromising your health goals. Whether you make them for a special weekend brunch or a regular weekday breakfast, they’re sure to be a hit.

Black Bean and Avocado Breakfast Burrito

A Black Bean and Avocado Breakfast Burrito is a filling, protein-rich meal that’s perfect for those on the go. The combination of black beans, avocado, and a variety of veggies wrapped in a whole grain tortilla makes for a nutrient-packed breakfast. With the added spices and tangy salsa, this burrito is flavorful and satisfying.

Ingredients:

• 1/2 cup cooked black beans (or canned, drained, and rinsed)
• 1 small avocado, mashed
• 1/4 cup red onion, diced
• 1/4 cup bell pepper, diced
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 1 whole wheat tortilla
• 2 tablespoons salsa (optional)
• Fresh cilantro for garnish (optional)

Instructions:

1. In a skillet, sauté the diced onion and bell pepper over medium heat until softened, about 4-5 minutes.
2. Add the black beans, cumin, chili powder, salt, and pepper to the skillet. Stir to combine and cook for another 3-4 minutes until the beans are heated through.
3. While the bean mixture is cooking, warm the tortilla in a separate skillet or microwave for a few seconds.
4. Spread the mashed avocado evenly on the tortilla.
5. Spoon the black bean and vegetable mixture onto the tortilla over the avocado.
6. Top with salsa and fresh cilantro, if desired.
7. Roll up the tortilla to form a burrito, folding in the sides as you roll.
8. Serve immediately and enjoy!

This Black Bean and Avocado Breakfast Burrito is a delicious and satisfying way to start the day with plant-based protein and healthy fats. Black beans provide a solid protein source, while avocado adds creaminess and heart-healthy fats. The spices bring warmth and depth to the dish, and the whole wheat tortilla wraps everything up in a convenient and easy-to-eat package. Perfect for a busy morning or meal prep, this breakfast burrito is flavorful, nutritious, and will keep you energized throughout the day.

Vegan Protein Oats with Chia and Flaxseed

Vegan protein oats are a delicious and wholesome breakfast that combines the nutritional benefits of oats, chia seeds, flaxseeds, and plant-based protein powder. This warm and creamy bowl is packed with fiber, healthy fats, and protein, making it the perfect choice to keep you full and satisfied throughout the morning.

Ingredients:

• 1/2 cup rolled oats
• 1 cup almond milk (or other plant-based milk)
• 1 tablespoon chia seeds
• 1 tablespoon ground flaxseeds
• 1 scoop plant-based protein powder (vanilla or unflavored)
• 1/2 teaspoon cinnamon
• 1 tablespoon maple syrup (optional for sweetness)
• Toppings: Fresh fruit, nuts, seeds, nut butter

Instructions:

1. In a saucepan, combine the oats and almond milk and bring to a simmer over medium heat.
2. Cook the oats for 5-7 minutes, stirring occasionally until they are soft and creamy.
3. Stir in the chia seeds, flaxseeds, protein powder, cinnamon, and maple syrup (if using). Continue cooking for another 1-2 minutes to allow the seeds to absorb some liquid.
4. Remove from heat and transfer the oats to a bowl.
5. Top with your choice of fresh fruit, nuts, seeds, or nut butter.
6. Serve warm and enjoy!

Vegan protein oats are a nourishing and satisfying breakfast that combines the goodness of oats, chia, and flaxseeds with plant-based protein powder. This dish provides an excellent source of fiber, omega-3s, and protein, helping to keep you full for longer and providing steady energy throughout the morning. The toppings add texture and flavor, making this a customizable and fun breakfast. Whether you prefer a fruity topping, a drizzle of nut butter, or a sprinkle of seeds, this protein-packed oatmeal is a wholesome start to your day.

Vegan Tempeh Bacon and Avocado Toast

This vegan tempeh bacon and avocado toast is a savory, protein-packed breakfast that combines the rich flavors of crispy tempeh bacon with creamy avocado on whole-grain toast. The tempeh provides a hearty source of protein, while avocado delivers healthy fats. The result is a filling and satisfying breakfast that is quick to prepare and bursting with flavor.

Ingredients:

• 2 slices whole-grain bread
• 1/2 block tempeh, sliced thinly
• 1 tablespoon olive oil
• 1 tablespoon soy sauce or tamari
• 1/2 teaspoon liquid smoke (optional for a smoky flavor)
• 1 ripe avocado
• Salt and pepper to taste
• Lemon juice (optional)
• Fresh herbs or greens for garnish (optional)

Instructions:

1. In a small bowl, mix the soy sauce, olive oil, and liquid smoke (if using).
2. Slice the tempeh thinly and marinate it in the soy sauce mixture for about 10 minutes.
3. Heat a non-stick skillet over medium heat. Once hot, add the tempeh slices and cook for 3-4 minutes on each side, until crispy and golden brown.
4. While the tempeh cooks, toast the bread slices to your desired level of crispiness.
5. Mash the avocado with a fork and season with salt, pepper, and a squeeze of lemon juice.
6. Once the toast is ready, spread the mashed avocado on top of each slice.
7. Arrange the tempeh bacon on top of the avocado toast, and garnish with fresh herbs or greens, if desired.
8. Serve immediately and enjoy!

This vegan tempeh bacon and avocado toast offers a perfect combination of savory, creamy, and crispy textures. The tempeh provides a substantial protein boost, while avocado contributes healthy fats and makes the toast irresistibly creamy. The smoky flavor of the tempeh adds depth, and the whole-grain bread gives it a satisfying crunch. It’s an easy, nutritious, and protein-packed breakfast that’s both comforting and energizing. This dish can be enjoyed for a quick weekday breakfast or as a leisurely weekend brunch.

Vegan Protein-Packed Breakfast Quinoa Bowl

A vegan protein-packed breakfast quinoa bowl is a hearty and nutrient-dense meal that combines the complete protein of quinoa with a variety of fruits, nuts, and seeds. This bowl is full of fiber, healthy fats, and protein, making it a perfect breakfast for anyone looking to fuel their day with wholesome, plant-based ingredients.

Ingredients:

• 1/2 cup cooked quinoa
• 1/2 cup almond milk (or any plant-based milk)
• 1 tablespoon chia seeds
• 1 tablespoon flaxseeds
• 1 tablespoon peanut butter or almond butter
• 1/4 cup fresh berries (blueberries, strawberries, etc.)
• 1 tablespoon chopped nuts (walnuts, almonds, or pistachios)
• 1 teaspoon maple syrup (optional)
• A pinch of cinnamon (optional)

Instructions:

1. In a saucepan, combine the cooked quinoa and almond milk. Heat over medium heat, stirring occasionally, until warmed through.
2. Stir in the chia seeds, flaxseeds, and peanut or almond butter. Continue to cook for another 1-2 minutes, allowing the ingredients to fully combine and thicken.
3. Remove from heat and transfer the quinoa mixture to a bowl.
4. Top with fresh berries, chopped nuts, and a drizzle of maple syrup, if desired.
5. Sprinkle with cinnamon for added flavor and serve warm.

This vegan protein-packed breakfast quinoa bowl is a filling and nutritious start to your day. Quinoa offers a complete protein source, while the chia seeds, flaxseeds, and nuts contribute healthy fats and fiber. The almond butter or peanut butter provides a creamy texture, and the fresh fruit adds sweetness and antioxidants. This bowl is not only packed with protein but also offers a balanced mix of nutrients to keep you satisfied and energized. It’s customizable, so feel free to experiment with different fruits, nuts, and nut butters to make it your own.

Vegan Protein Power Smoothie

A Vegan Protein Power Smoothie is a quick and refreshing breakfast that packs a punch of protein, fiber, and vitamins. Featuring plant-based protein powder, almond milk, and nutrient-rich fruits like bananas and berries, this smoothie is a great way to start your day on the go. It’s also customizable, so you can add other superfoods like spinach or chia seeds for an extra boost.

Ingredients:

• 1 scoop plant-based protein powder (vanilla or chocolate flavor)
• 1/2 frozen banana
• 1/2 cup frozen mixed berries (blueberries, strawberries, etc.)
• 1 tablespoon almond butter or peanut butter
• 1 tablespoon chia seeds
• 1 cup almond milk (or other plant-based milk)
• 1/2 teaspoon cinnamon (optional)
• 1 teaspoon maple syrup or agave (optional for sweetness)

Instructions:

1. In a blender, combine the protein powder, frozen banana, mixed berries, almond butter, chia seeds, almond milk, and cinnamon (if using).
2. Blend until smooth and creamy. If the smoothie is too thick, add more almond milk to reach your desired consistency.
3. Taste and add maple syrup or agave if more sweetness is desired.
4. Pour the smoothie into a glass and enjoy!

The Vegan Protein Power Smoothie is a nutrient-packed breakfast that provides a great source of protein, fiber, and healthy fats in a convenient and easy-to-drink form. The combination of protein powder, almond butter, and chia seeds ensures you get the protein boost you need to start your day, while the banana and berries offer natural sweetness and antioxidants. It’s a versatile recipe that can be tailored to suit your taste by changing the fruits or adding other superfoods. This smoothie is perfect for those busy mornings when you need something quick, nutritious, and energizing.

Chickpea and Spinach Scramble

The Chickpea and Spinach Scramble is a protein-packed, savory breakfast that’s a great vegan alternative to scrambled eggs. Using chickpeas as the base, this dish is loaded with plant-based protein and fiber, while spinach adds a dose of iron and vitamins. This flavorful scramble is quick to make and will keep you full for hours.

Ingredients:

• 1/2 cup canned chickpeas (drained and rinsed)
• 1/2 cup fresh spinach (roughly chopped)
• 1 tablespoon olive oil
• 1/4 teaspoon turmeric
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 teaspoon paprika (optional for extra flavor)
• Fresh herbs for garnish (optional)

Instructions:

1. In a small bowl, mash the chickpeas with a fork or potato masher until you achieve a scrambled texture.
2. Heat olive oil in a skillet over medium heat. Add the mashed chickpeas, turmeric, garlic powder, paprika, salt, and pepper. Stir to combine and cook for 3-4 minutes, allowing the spices to infuse.
3. Add the chopped spinach and cook for another 2-3 minutes until the spinach wilts and blends into the chickpea mixture.
4. Serve hot, garnished with fresh herbs, if desired.

This Chickpea and Spinach Scramble is a perfect savory vegan breakfast that’s not only protein-rich but also packed with vitamins and minerals. The chickpeas provide plant-based protein and fiber, while the spinach boosts the dish with iron and antioxidants. This recipe is quick, easy, and customizable—you can add other vegetables like mushrooms, tomatoes, or bell peppers for more variety. It’s a satisfying and healthy breakfast choice that will keep you energized and full throughout the morning.

Vegan Protein Smoothie Bowl

A Vegan Protein Smoothie Bowl is a vibrant, nutrient-dense breakfast that combines the goodness of a smoothie with a fun, customizable topping bar. Made with plant-based protein powder, almond milk, and fruits, this smoothie bowl is packed with protein, fiber, and antioxidants, giving you a refreshing and energizing start to the day.

Ingredients:

• 1 scoop plant-based protein powder (vanilla or berry flavor)
• 1/2 frozen banana
• 1/2 cup frozen mixed berries
• 1/2 cup almond milk (or any plant-based milk)
• 1 tablespoon almond butter or peanut butter
• 1 tablespoon chia seeds
• Toppings: Sliced fresh fruit, granola, coconut flakes, nuts, seeds

Instructions:

1. In a blender, combine the protein powder, frozen banana, frozen berries, almond milk, and almond butter. Blend until smooth.
2. Pour the smoothie into a bowl and smooth out the top with a spoon.
3. Add your desired toppings—fresh fruit, granola, chia seeds, coconut flakes, and nuts are all great options.

This Vegan Protein Smoothie Bowl is a delicious and fun way to get a healthy, protein-packed breakfast. The base of the bowl is creamy and satisfying, while the toppings add crunch, flavor, and an extra boost of nutrients. Whether you prefer a fruity topping or a mix of nuts and seeds, this bowl is highly customizable to suit your tastes. It’s an energizing breakfast option that provides essential vitamins, minerals, and plant-based protein to keep you fueled for the day ahead.

Vegan Protein Overnight Oats

Vegan Protein Overnight Oats are a simple and convenient breakfast option that you can prepare the night before. This recipe combines rolled oats, plant-based protein powder, chia seeds, and almond milk, creating a creamy and filling meal that’s perfect for busy mornings. It’s an easy, no-cook breakfast packed with protein and fiber.

Ingredients:

• 1/2 cup rolled oats
• 1 scoop plant-based protein powder (vanilla or unflavored)
• 1 tablespoon chia seeds
• 3/4 cup almond milk (or any plant-based milk)
• 1 tablespoon maple syrup (optional for sweetness)
• 1/4 teaspoon cinnamon (optional)
• Toppings: Fresh fruit, nuts, seeds, or nut butter

Instructions:

1. In a jar or airtight container, combine the rolled oats, protein powder, chia seeds, and cinnamon (if using).
2. Pour in the almond milk and maple syrup (if desired), and stir everything together until well combined.
3. Seal the jar and refrigerate overnight (or for at least 4 hours) to allow the oats to absorb the liquid and thicken.
4. In the morning, give the oats a good stir and top with fresh fruit, nuts, seeds, or nut butter for extra flavor and texture.
5. Serve chilled and enjoy!

Vegan Protein Overnight Oats are a convenient, nutritious breakfast that requires minimal effort and is packed with protein, fiber, and healthy fats. The combination of oats, plant-based protein, and chia seeds makes this breakfast filling and satisfying, while the almond milk creates a creamy texture. The toppings add flavor and crunch, allowing you to customize the dish to your liking. Perfect for meal prep, these overnight oats are a great way to ensure you have a wholesome and protein-rich breakfast ready to go, even on the busiest mornings

Note: More recipes are coming soon