10 Vegan Breakfast Recipes for a Perfect Summer Morning

10 Delicious and Nutritious Summer Breakfast Recipes

Introduction

During the warmer months, we want our breakfasts to be light, refreshing, and packed with nutritious ingredients that will keep us energized throughout the day. We've put together some of our favorite summer breakfast recipes that are quick, easy to prepare, and perfect for enjoying al-fresco. Whether you prefer sweet or savory, there's something here for everyone!

Blueberry Scones

When you're on the go in the summer, these blueberry scones are the perfect breakfast treat. Blueberries are packed with antioxidants, vitamins C and K, and fiber, making them a healthy and refreshing choice.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1 cup blueberries
• 1/2 cup buttermilk, plus more for brushing

Directions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in blueberries.
3. Make a well in center of mixture and pour in buttermilk. Stir until just combined.
4. Turn dough out onto a floured surface and knead gently. Pat into a 6-inch round and cut into 8 wedges. Place on prepared baking sheet.
5. Brush with buttermilk and bake for 15-20 minutes until golden brown.

Avocado Toast with Spiced Chickpeas

This savory avocado toast is taken to the next level with the addition of spiced chickpeas, tomatoes, and a spicy maple syrup drizzle. The perfect way to start your summer day!

Ingredients:

• 1 can chickpeas, rinsed and drained
• 1 Tomato
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 cup maple syrup
• 2 ripe avocados, sliced
• 4 slices bread

Directions:

1. In a small bowl, mix together chickpeas, cumin, and paprika.
2. Heat a skillet over medium heat and add chickpea mixture. Cook for 5-7 minutes until chickpeas are crispy.
3. In a separate bowl, mix together maple syrup and a pinch of cayenne pepper.
4. Toast bread slices and top each with avocado, spiced chickpeas, and diced tomatoes.
5. Drizzle with spicy maple syrup and serve!

Banana Tahini Chia Pudding

This chia pudding is the perfect make-ahead breakfast for a hot summer day. The combination of tahini, banana, and dates creates a rich, nutty base and the peanut butter chocolate sauce makes it taste like a dessert.

Ingredients:

• 1 ripe banana
• 1/4 cup tahini
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup chia seeds
• 1 1/2 cups non-dairy milk
• 1/4 cup peanut butter
• 2 tablespoons unsweetened cocoa powder

Directions:

1. In a blender, combine banana, tahini, maple syrup, and vanilla. Blend until smooth.
2. In a large bowl, whisk together chia seeds and non-dairy milk. Add banana mixture and stir to combine.
3. Chill mixture in refrigerator for at least 2 hours or overnight.
4. In a small bowl, whisk together peanut butter and cocoa powder. Add water as necessary to achieve desired consistency.
5. Serve chilled chia pudding with peanut butter chocolate sauce drizzled on top.

Carrot Lox

This vegan version of lox is made with carrots and served with tofu cream cheese, fresh herbs, arugula, and pickled onions. Smoky, tangy, and refreshing, this dish is perfect for a summer brunch with friends.

Ingredients:

• 4 large carrots
• 2 tablespoons liquid smoke
• 1 tablespoon soy sauce
• 1 teaspoon capers
• 1 lemon, juiced and zested
• 4 ounces tofu cream cheese
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh chives, chopped
• 2 cups arugula
• 1/4 cup pickled onions

Directions:

1. Peel carrots and use a peeler or mandolin to shave into thin ribbons.
2. In a large bowl, whisk together liquid smoke, soy sauce, capers, lemon juice, and zest. Add carrot ribbons and toss to coat.
3. Cover bowl and refrigerate for at least 1 hour.
4. Spread tofu cream cheese on toast and top with marinated carrots, fresh herbs, arugula, and pickled onions.

Vegan Frittata

Who says you need eggs to make a delicious frittata? This version is protein-rich, thanks to the chickpea flour, and packed with aromatic flavor from the basil, cilantro, parsley, and fennel.

Ingredients:

• 1/4 cup olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1/2 fennel bulb, chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1 cup chickpea flour
• 1 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions:

1. Preheat oven to 400°F. Grease an 8-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add onion, bell pepper, and fennel and cook until softened.
3. Add cherry tomatoes and cook for another 2-3 minutes.
4. In a large bowl, whisk together chickpea flour, water, salt, and pepper. Stir in cooked vegetables and fresh herbs.
5. Pour mixture into prepared baking dish and bake for 25-30 minutes until firm and golden.

Mixed Berry Amaranth Porridge

This protein-rich porridge features the underrated grain, amaranth, and is packed with delicious mixed berries, maple syrup, and a hint of cinnamon. Creamy non-dairy yogurt and crunchy slivered almonds round out this comforting bowl.

Ingredients:

• 1/2 cup amaranth
• 1 cup mixed fresh or frozen berries
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• 1 cup non-dairy milk
• 1/4 cup non-dairy yogurt
• 1/4 cup slivered almonds, toasted

Directions:

1. In a medium saucepan, bring amaranth and milk to a boil. Reduce heat and simmer, covered, for 20-25 minutes.
2. Stir in berries, maple syrup, and cinnamon. Cook for another 5 minutes until berries are softened.
3. Serve warm topped with non-dairy yogurt and slivered almonds.

Portobello Benedict

If you prefer something savory and hearty for breakfast, this easy vegan portobello benedict is a great option. Marinated portobello mushrooms provide a savory, umami-rich taste that is satisfying but not too heavy for a hot summer day.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon soy sauce
• 1/2 cup non-dairy yogurt mixed with 1 tablespoon lemon juice
• 2 English muffins, split and toasted
• 4 slices vegan bacon, cooked
• 2 cups baby arugula

Directions:

1. In a large bowl, whisk together olive oil, balsamic vinegar, and soy sauce. Add portobello mushrooms and toss to coat.
2. Marinate mushrooms for at least 30 minutes.
3. Heat a skillet over medium heat. Add mushrooms and cook for 5-7 minutes per side until tender.
4. Assemble benedicts by placing a toasted muffin half on each plate. Top with cooked mushroom, vegan bacon, non-dairy yogurt sauce, and a handful of arugula.

Harissa Tofu Scramble

If you like a little spice in the morning, this flavorful harissa-spiced tofu scramble is sure to please. It's delicious and satisfying but still feels light and refreshing enough for a hot summer morning.

Ingredients:

• 1 tablespoon olive oil
• 1/2 yellow onion, chopped
• 1 red bell pepper, chopped
• 1 block firm tofu, crumbled
• 2 tablespoons harissa
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 green onions, chopped

Directions:

1. Heat olive oil in a skillet over medium heat. Add onion and bell pepper and cook until tender.
2. Add crumbled tofu, harissa, garlic powder, salt, and black pepper. Cook for 5-7 minutes until tofu is heated through and slightly crispy.
3. Top with chopped green onions and serve!

Banana French Toast

Sweet, indulgent, and simple to make, this banana French toast is a crowd-pleaser all year round. Serve with plenty of maple syrup and fresh berries to make it extra nutritious and refreshing.

Ingredients:

• 8 slices bread
• 2 ripe bananas, mashed
• 1 cup non-dairy milk
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• Powdered sugar, for serving

Directions:

1. In a shallow bowl, whisk together mashed bananas, non-dairy milk, cornstarch, vanilla extract, cinnamon, and nutmeg.
2. Heat a skillet over medium heat and grease with non-stick spray.
3. Dip bread slices into banana mixture and cook for 2-3 minutes on each side until golden brown and crispy.
4. Dust with powdered sugar and serve with maple syrup and fresh berries.

Chocolate-Covered Strawberry Smoothie Bowl

Start your day on a sweet note with this chocolate-covered strawberry smoothie bowl. Quick and easy to whip up on a summer morning, it's also incredibly nutritious thanks to the mix of fresh fruits like bananas and strawberries and ingredients like cacao nibs and hemp seeds.

Ingredients:

• 2 cups frozen strawberries
• 2 ripe bananas, frozen
• 1/2 cup non-dairy milk
• 2 tablespoons cacao nibs
• 1 tablespoon hemp seeds
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• Fresh fruit, granola, and additional toppings, as desired

Directions:

1. In a high-speed blender, blend together frozen strawberries, frozen bananas, non-dairy milk, cacao nibs, hemp seeds

   Originally Post From https://vegnews.com/taste-tests/vegan-breakfast-recipes-for-summer

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