Here are some delicious vegan breakfast recipes packed with protein to start your day off right:
1. Tofu Scramble with Veggies
Ingredients:
1 block firm tofu, crumbled
1 tbsp olive oil
1/4 tsp turmeric
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and pepper to taste
1/2 cup spinach, chopped
1/2 cup bell peppers, diced
1/4 cup diced tomatoes
1 tbsp nutritional yeast (optional)
Instructions:
1. Heat olive oil in a pan over medium heat. Add crumbled tofu, turmeric, garlic powder, onion powder, salt, and pepper.
2. Cook for 5-7 minutes, stirring occasionally, until tofu is golden and cooked through.
3. Add spinach, bell peppers, and tomatoes, and cook for another 3-4 minutes until vegetables are tender.
4. Stir in nutritional yeast if desired, and serve with toast or avocado.
Protein: Approximately 20g per serving
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2. Vegan Protein Pancakes
Ingredients:
1/2 cup oat flour
1/2 cup protein powder (plant-based)
1/4 tsp baking powder
1/2 tsp cinnamon
1/2 cup almond milk (or other plant-based milk)
1 tbsp flaxseed meal
1/2 tsp vanilla extract
1/4 cup blueberries (optional)
Instructions:
1. In a bowl, whisk together oat flour, protein powder, baking powder, cinnamon, almond milk, flaxseed meal, and vanilla extract until smooth.
2. Heat a non-stick pan over medium heat and lightly grease it. Pour the batter onto the pan, forming small pancakes.
3. Cook for 2-3 minutes on each side until golden brown.
4. Top with blueberries, maple syrup, or fruit of choice.
Protein: Approximately 20g per serving
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3. Chia Pudding with Protein
Ingredients:
2 tbsp chia seeds
1/2 cup unsweetened almond milk (or other plant-based milk)
1 scoop plant-based protein powder
1/2 tsp vanilla extract
Fresh fruit and nuts for topping
Instructions:
1. In a bowl, whisk together chia seeds, almond milk, protein powder, and vanilla extract.
2. Let sit in the refrigerator for at least 2 hours or overnight to allow the chia seeds to expand and create a pudding-like texture.
3. Serve with fresh fruit, nuts, and a drizzle of maple syrup or almond butter.
Protein: Approximately 20-25g per serving
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4. Vegan Protein Smoothie
Ingredients:
1 banana
1 cup unsweetened almond milk (or other plant-based milk)
1 scoop plant-based protein powder
1 tbsp almond butter or peanut butter
1/2 cup spinach (optional)
Ice cubes (optional)
Instructions:
1. Blend together banana, almond milk, protein powder, almond butter, spinach, and ice cubes until smooth.
2. Pour into a glass and enjoy!
Protein: Approximately 20-25g per serving
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5. Peanut Butter & Banana Overnight Oats
Ingredients:
1/2 cup rolled oats
1/2 cup unsweetened almond milk (or other plant-based milk)
1 tbsp peanut butter
1 tbsp chia seeds
1/2 scoop vegan protein powder
1/2 banana, sliced
1 tsp maple syrup (optional)
Instructions:
1. In a jar or bowl, combine oats, almond milk, peanut butter, chia seeds, protein powder, and maple syrup.
2. Stir until everything is well combined, and top with banana slices.
3. Cover and refrigerate overnight.
4. In the morning, stir and enjoy a creamy, protein-packed breakfast!
Protein: Approximately 18-22g per serving
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6. Quinoa Breakfast Bowl
Ingredients:
1/2 cup cooked quinoa
1/4 cup unsweetened almond milk (or other plant-based milk)
1 tbsp chia seeds
1 tbsp almond butter
1/2 banana, sliced
A handful of berries (blueberries, raspberries, etc.)
Instructions:
1. In a bowl, mix cooked quinoa with almond milk and heat for 1-2 minutes until warm.
2. Stir in chia seeds and almond butter.
3. Top with banana slices and berries.
4. Optional: Drizzle with a bit of maple syrup for sweetness.
Protein: Approximately 15-18g per serving
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7. Vegan Protein Breakfast Burrito
Ingredients:
1 large whole-wheat tortilla
1/4 block firm tofu, crumbled
1/4 cup black beans, cooked
1/4 avocado, sliced
2 tbsp salsa
1 tbsp nutritional yeast (optional)
1/2 tsp cumin
Salt and pepper to taste
Instructions:
1. Heat a pan over medium heat and scramble crumbled tofu with cumin, salt, and pepper.
2. Add black beans and cook until heated through.
3. Assemble the burrito: layer the tofu mixture, avocado, salsa, and nutritional yeast on a tortilla.
4. Roll it up and enjoy!
Protein: Approximately 18-20g per serving
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8. Vegan Tempeh Bacon and Avocado Toast
Ingredients:
2 slices whole-grain bread, toasted
1/4 block tempeh, sliced thinly
1 tbsp soy sauce or tamari
1/2 tsp liquid smoke (optional)
1/4 avocado, mashed
Salt and pepper to taste
Instructions:
1. Heat a pan over medium heat, add tempeh slices, soy sauce, and liquid smoke. Cook until tempeh is crispy and browned.
2. Spread mashed avocado on the toasted bread.
3. Top with tempeh slices, and season with salt and pepper.
4. Enjoy!
Protein: Approximately 20g per serving
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9. Vegan Protein Smoothie Bowl
Ingredients:
1 frozen banana
1/2 cup frozen berries
1/2 cup unsweetened almond milk (or other plant-based milk)
1 scoop plant-based protein powder
2 tbsp granola
1 tbsp chia seeds
Fresh fruit for topping
Instructions:
1. Blend together frozen banana, frozen berries, almond milk, and protein powder until thick and smooth.
2. Pour into a bowl and top with granola, chia seeds, and fresh fruit.
Protein: Approximately 20-25g per serving
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10. Vegan Breakfast Burrito Bowl
Ingredients:
1/2 cup cooked quinoa
1/2 cup black beans, cooked
1/4 avocado, diced
2 tbsp salsa
1 tbsp nutritional yeast (optional)
Fresh cilantro for garnish
Instructions:
1. In a bowl, layer quinoa, black beans, avocado, salsa, and nutritional yeast.
2. Garnish with fresh cilantro and enjoy!
Protein: Approximately 18-20g per serving
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These vegan breakfast recipes are high in protein and will give you the energy you need to start your day. They can easily be customized based on your preferences and are perfect for both quick mornings and meal prepping!
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