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8 excessive protein vegan breakfasts to maintain you full all Veganuary

Are you dipping your toes into Veganuary however unsure what to make for breakfast? Or a seasoned vegan, however tired of the identical previous brekkie selections? No matter your plant-based expertise, these recipes will make sure you get a hefty repair of protein to maintain you glad till lunch.

Analysis reveals that consuming a excessive protein–slightly than excessive carbohydrate–breakfast is extra satisfying, because it reduces ranges of ghrelin, the hormone that stimulates urge for food. And regardless of what the anti-vegan brigade will let you know, there are many choices relating to plant-based protein sources.

“Soy-based merchandise akin to tofu, tempeh and edamame beans are an amazing instance of an entire plant-based protein,” explains Sophie Dillon, head of diet at Contemporary Health Meals.

“This implies they comprise all of the important amino acids required by the physique.”

Different sources of full protein embody quinoa, buckwheat, hemp hearts, pumpkin seeds and chia seeds.

The vast majority of plant-based proteins are incomplete (however nonetheless good for you) and embody nuts, seeds, cereals, grains, pulses, legumes and greens akin to spinach, mushrooms, sweetcorn, avocado and kale. Nevertheless, when combined and matched, ie having wholegrain bread with peanut butter, you possibly can find yourself with an entire protein supply.

Strive one in every of these recipes to get your time off to a wholesome – and engaging – begin.

breakfast tacos

breakfast taco
Who mentioned tacos have been a dinner meals? This recipe gives a severe protein punch early on.

Makes: 2


2 x mini tortilla wraps

200g agency tofu, chopped

½ tsp turmeric

Handful of cherry tomatoes, sliced

10g vegan cheese

½ avocado, sliced

½ purple onion, chopped

chilli flakes

Lemon juice

Handful of mushrooms, sliced


Set a frying pan to medium warmth, spray with cooking spray, and add the chopped tofu. Season with salt and black pepper, add the turmeric and blend to scramble (takes round three minutes). As soon as finished, put aside.

Add the tortilla wrap to the frying pan for 30 seconds then flip and repeat. Set to at least one facet.

Spray the pan with extra oil, add within the onion, tomatoes and mushrooms, and cook dinner for 3 minutes.

In the meantime, season the avocado with black pepper, chilli flakes and lemon juice.

Add the vegetable combination to the tortilla wrap with the tofu scramble and avocado, and sprinkle over the cheese.

Fold to create the taco.

Recipe and picture by Jordan Storey, nutritionist and private coach, taken from the NU Way of life plan on the NU by Jordan Storey.

nutty chocolate granola

Serves: 4


3 cups of nuts (eg almonds, hazelnuts, cashews)

½ cup of coconut chips

1⁄4 cup cocoa nibs

¾ cup of combined seeds

1 tbsp cocoa powder

3-4 finely chopped dates

Pulse all of the substances in a meals processor for just a few seconds till you get a granola like texture.

Serve with plant-based milk.

Recipe from Uta Boellinger, nutritionist and wellness professional.

Plant-based protein waffles

Plant-based protein waffles
You may want a waffle maker for this recipe.

Serves: 1


150g buckwheat flour

110ml oat milk

40g oats

½ tbsp baking powder

1 tbsp maple syrup

1 scoop vegan protein powder

1 tbsp olive oil

3 tbsp almond butter

150g frozen berries

Notice: This recipe requires a waffle maker


In a bowl, combine collectively all dry substances (buckwheat flour, oats, baking powder, and protein powder).

Slowly begin to add the oat milk, whisking as you go till the combination turns into a easy batter.

As soon as the waffle machine is scorching, spoon within the batter, and cook dinner as per your waffle machine’s directions.

Whereas your waffles are cooking, warmth the frozen fruit over a low to medium warmth till defrosted or scorching, relying in your desire.

Spoon the berry compote over your waffles and end with just a few spoons of almond butter (or some other nut butter of your alternative).

Recipe and picture from Contemporary Health Meals.

Toasted bagel skinny with PB&J

1 x skinny bagel

2 tbsp natural peanut butter

60g blueberries

Sweetener (like agave syrup or maple syrup)

2 tbsp scorching water

Toasted bagel thin with PB&J
Peanut butter is filled with plant protein – so load up your bagel and benefit from the good points.


Set a saucepan to a low warmth and add the blueberries with the sweetener.

Mash collectively and add water. (It’ll take round three to 4 minutes to create the jam texture.)

In the meantime, toast the bagel.

Unfold over the peanut butter then pour over the nice and cozy home made jam.

Recipe and picture by Jordan Storey, nutritionist and private coach, taken from the NU Way of life plan on the NU by Jordan Storey.

Edamame bean and pineapple smoothie

Edamame bean and pineapple smoothie
By no means considered bunging a load of beans into your smoothie? Now’s your probability.

Serves: 1


1 tbsp chia seeds

1 tbps edamame beans

1 tbsp flavorless vegan protein powder

Handful spinach (contemporary or frozen)

Handful frozen pineapple

Small floret frozen cauliflower

6 mint sprigs

¼ massive cucumber

Squeeze of lemon

250ml water


Add the whole lot to blender and blitz till easy.

Recipe and picture from nutritionist Hannah Alderson.

In a single day oats

Serves: 1


4 tbsp oats

1 tbsp chia seeds

1 tbsp linseeds

1-1.5 cups unsweetened almond milk

1 tbsp nut butter of alternative

1 tsp cinnamon

Combine and stir properly, then depart in fridge in a single day.

Add contemporary or frozen fruit of alternative within the morning.

Notice: You can also make these two to 3 days upfront to save lots of time.

Recipe from Uta Boellinger, nutritionist and wellness professional.

breakfast burrito

Makes: 2


2 tortilla wraps

50g tempeh (diced into 1cm cubes)

30g child spinach

50g black beans, drained

20g purple cabbage, finely sliced

1 small candy potato, diced into 1 cm cubes

1 purple chilli, finely sliced

1 tbsp olive oil

1 tbsp coriander, roughly chopped

1 tsp purple wine vinegar

1 avocado

½ small onion, diced

¼ lime, juiced

½ tsp paprika


breakfast burrito
This breakfast burrito is full of vegetation to get you properly in your option to 5-a-day.


Preheat the oven to 180 C.

Place the candy potato and the tempeh right into a roasting tray and season with paprika and olive oil. Roast till the tempeh has began to show golden and the candy potato is cooked by means of. Depart to the facet to chill (this may be made upfront and reheated).

In the meantime, wash and finely slice the purple cabbage and purple onion – cowl with purple wine vinegar till wanted and refrigerate. Drain earlier than utilizing.

Mash the avocado with the lime juice and warmth the black beans (if required).

Roll all substances into spherical burritos.

Recipe and picture from Contemporary Health Meals.

Nutty Nordic loaf

Makes: 1 loaf


½ cup almonds

½ cup hazelnuts

½ cup pumpkin seeds

1 cup sunflower seeds

½ cup golden flax seeds

½ cup chia seeds

1⁄4 cup golden flaxseed meal

½ cup entire psyllium husks

3 tbsp. coconut oil, melted

1 tsp salt

1.5 cups heat water

Nordic loaf
Nuts and seeds all rely in the direction of our 30 vegetation every week – and this loaf is filled with them.


Preheat oven to 175°C.

Add almonds and hazelnuts right into a meals processor or Nutribullet, and course of right into a positive meal, however do not over-process. (If you happen to don’t love a whole lot of texture, you may as well course of the sunflower seeds and pumpkin seeds.)

Add the processed nuts, seeds, psyllium, and salt into a big bowl and blend till properly mixed.

Add coconut oil and water into the bowl and blend once more. If the dough is simply too thick or among the dry substances aren’t fully soaked, add extra water, 1 tbsp at a time.

Switch the dough right into a parchment paper-lined 8 x 4 inch/20 x 10 cm loaf pan and press into an excellent layer. Clean out the highest and bake for 45 minutes within the middle of the oven.

Take away the loaf from the pan, place it instantly on a baking sheet (or the oven rack) and bake for an additional 15-25 minutes.

Switch the loaf onto a cooling rack and let it cool fully earlier than slicing. The bread will proceed to agency up because it cools.
Slice and slather with almond butter.

Retains properly in an hermetic container within the fridge for 4 to 5 days. Can be sliced ​​and frozen for as much as three months.

Recipe and picture from nutritionist Hannah Alderson.

Photos: Contemporary Health Meals, Hannah Alderson, Jordan Storey, Uta Boellinger.

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