Welcome to our ultimate collection of 20 high–protein vegan breakfast recipes.
Whether you’re looking to spice up your morning routine or curious about incorporating more plant–based protein into your diet, this roundup has something for everyone.
Starting your day with a nutritious meal that fuels your body is vital, so these protein–packed breakfast options are here to help you power through your mornings.
From savory tofu scrambles to protein–packed muffins and hearty chickpea omelets, these recipes showcase the versatility and flavor of plant–based ingredients.
Get ready to elevate your breakfast game and embark on a journey of delicious and nutritious vegan eats.
Protein sources we have used in this list:
- Tofu (firm tofu for higher protein content).
- Chickpeas and chickpea flour.
- Lentils (brown, green, and red).
- Beans (kidney, black, cannellini).
- Grains such as quinoa, oats, rice, and couscous.
- Wholegrain flour and wholegrain bread.
1. Stuffed microwave sweet potato
With plant-based protein from quinoa, black beans, and dairy–free sour cream, this microwave sweet potato makes a nutritious breakfast idea.
You’ll love how easy this is; it’s perfect for aquick vegan morning meal or a light dinner.
2. Chickpea frittata muffins
Chickpea frittata muffinsare an easy make-ahead recipe for a nutritious, egg–free, and tasty breakfast.
You can make them withchickpea flourandyour favorite seasonal vegetables. Chickpea flour is a rich source of protein, making it a nutritious addition to your morning meal.
3. Tofu scramble
You’ll love tofu scramble because it’s aneasy,nutritious, andprotein-packed recipe.
Firm tofu typically contains around 10-12 grams of protein per 3.5 ounces (100 grams), making it a valuable source of plant-based protein for your breakfast.
4. Avocado spread on wholegrain toast
Learn how to make thecreamiest,most delicious avocado spreadwith tahini. Eat it in sandwiches or wholegrain toast with roasted chickpeas for added protein.
The Tahini is the protein addition in this recipe with about 8 grams of protein per 2 tablespoons serving.
5. Oatmeal pancakes
Oatmeal pancakesare an easy, tasty, and wholesome veganbreakfast recipeyou can make with afew pantry staplesand enjoy with your whole family.
These easy oatmeal pancakes offer a wholesome protein boost to kickstart your morning with sustained energy throughout the day.
6. Vegan frittata
Vegan frittata is an easy and delicious recipethat can be made in 10 minutes on a pan or 18 minutes in the oven.
We use chickpea flourto make the batter, which typically contains around 21 grams of protein per 100 grams and is a substantial plant–based source of protein.
7. Black bean breakfast burrito
Here’s aneasy,satisfying, anddeliciousveganbreakfastburritomade with protein-packed firm tofu, black beans, pepper, and cashew sour cream.
This recipe takes about 15 minutes, and the black beans offer approximately 8 grams of protein per 1/2 cup (cooked).
8. Sweet potato hash
Makesweet potato hashwith oven-roasted sweet potatoes to unleash thespuds’ caramelized and slightlycharredflavor.
It’s a vegan breakfast with various protein sources; a serving of cashew sour cream contains around 4-5 grams of protein, while a serving of black beans provides about 7-8 grams of protein.
9. Chickpea fritters
Made withcanned chickpeas,freshherbs,spices, and a few other simple ingredients, these can be prepared in a few minutes and cooked in an oven, air fryer, or skillet.
When eaten with tzatziki, chickpea fritters contain 10-15 grams of protein per serving due to the combination of chickpeas and Greek yogurt.
10. Oatmeal with hazelnut spread
Oatmeal(or porridge) is an easy and healthy10-minute breakfastyou can easily tailor to anyone’s tastes with different toppings like freshfruit, hazelnut spread,andnuts.
The protein content in one bowl of oatmeal varies based on portion size, but it typically contains 6–8 grams of protein while a serving of hazelnut spread is 4-6 grams of protein.
11. Hummus wrap
Our hummus recipe isnutritious and packed with healthy fats, fiber, and plant–based protein (around 8 grams per serving size).
Hummus isnaturallyvegan and gluten-free, and is an excellent creamy spread in a wholegrain wrap with tomatoes and green leaves.
12. Homemade granola on plant-based yogurt
Ourhomemade granolarecipe istasty,crunchy, healthy,andwithout oilorrefined sugar.
The protein content in granola ranges from 6 to 8 grams per serving, and plant-based yogurt ranges from 4 to 8 grams of protein per serving.
13. Zucchini fritters
Zucchini fritterspack a ton of flavorand are an excellent breakfast and brunch meal for the whole family.
One zucchini fritter with chickpea flour provides about 6 grams of protein. You can easily increase the breakfast protein content by serving them with tzatziki or vegan ranch sauce.
14. Oat flour muffins
Oat muffins areeasy to makeand containplenty of fiberandnatural sugarsthat will give you a slow release of energy andkeep you full longer.
They provide around 5-8 grams of protein per muffin due to the combination of oats and a dollop of peanut butter.
15. Curry chickpea salad
You’ll love this curry chickpea salad because it’squick and indulgentwhile beinghealthyandprotein-packed.
One serving of this salad contains 12 grams of protein with tahini and chickpeas as the main protein sources.
16. Tofu breakfast bowl
This Buddha bowlis a beautiful combination of colorful vegetables,nourishing whole grains, and plenty of plant-based protein accompanied by adeliciouspeanut dressing.
The protein content in three slices of firm grilled tofu alone is about 15 to 20 grams, making this breakfast bowl one of the highest protein scorers of this list.
17. Lentil patties
Lentil patties aresatisfying and nutritious, rich in protein and fiber that willkeep you healthy and satiated.
The protein content per patty is approximately five grams, and we recommend eating 3-4 patties per person for a satiating breakfast.
18. Tofu egg salad on toast
This vegan egg salad bursts with acreamy eggy textureandrich yet fresh flavor.
It’spacked with protein (about 11 grams per small serving)and is excellent for sandwiches, wraps, or as a dip with bread.
19. Vegan cream cheese
Thistofu cream cheeseis athick,smooth, andnut-free recipethat you can make with5 simple ingredients.
Firm tofu adds a healthy dose of protein to your morning meal, and mixed with tahini you can expect about 6 grams of protein per serving.
20. Fatteh
With 14 grams of protein per serving size, this fatteh recipe is an excellent protein–rich vegan breakfast idea.
It’s made with layers of creamy hummus, crunchypitabread, and tender chickpeas drenched in adelicious yogurt sauceand topped with toasted pine nuts and fresh herbs.
More high-protein vegan breakfast ideas:
- Peanut butter bars
- black bean salad
- Potato frittata
- Marinated tofu in a wrap
Tofu
Marinated Tofu
Salads
Black Bean Salad
30-Min Meals
Potato Frittata (No Eggs)
Breakfast
Healthy Granola Bars
High Protein Vegan Breakfast Ideas: Chickpea Frittata
By: Nico Pallotta
5 from 1 vote
Vegan frittata is an easyVegan Frittata is an easy recipe that you can make in 10 minutes on a pan or 18 minutes in the oven for a delightful breakfast, brunch, or protein–rich meal.
Our recipe is without eggs and tofu. We use chickpea flour to make the batter. Once cooked, it is surprisingly similar to a classic frittata with eggs.
Prep Time: 5 minutes mins
Cook Time: 15 minutes mins
Total Time: 20 minutes mins
Servings: 4 people
Course: Appetizer, Main Course, Snack
Cuisine: Italian
Pin Print
Equipment
Non-stick pan 11 inches or 28cm
Immersion hand blender or standing blender
Ingredients
For the frittata batter
- 1 cup chickpea flour or garbanzo bean flour.
- 1 cup water
- 2 tablespoons olive oil + 1 tbsp to cook it on the pan.
- ½ teaspoon salt
- 2 twists black pepper
- ⅓ teaspoon kala namak or black salt. Optional, for eggy flavor.
For the zucchini filling
- 1 medium zucchini cut into discs + ½ cup of water
- 1 medium red onion thinly sliced
- 1 pinch salt and pepper to taste
Variation: broccoli filling
- 9 ounces broccoli chop into small pieces, then steamed or lightly boiled
- 1 tablespoon olive oil extra virgin
- salt & pepper to taste
Variation: mushroom filling
- 7 ounces mushrooms any, chopped
- 2 ounces kale or spinach, chopped
- 1 clove garlic
- 1 tablespoon olive oil extra virgin
- salt & pepper to taste
Instructions
COOK THE VEGGIES
In a pan, add ½ cup of water, 1 medium zucchini (cut into discs) and 1 medium red onion (thinly sliced).
Cook on medium heat until the zucchini is soft and the water is gone – it should take about 5 to 10 minutes.
Season well with 1 pinch salt and pepper.
MAKE THE BATTER
To a bowl, add 1 cup chickpea flour, 1 cup water, 2 tablespoons olive oil, ½ teaspoon salt, 2 twists black pepper, and optionally ⅓ teaspoon kala namak for an eggy flavor.
Blend until you get a smooth, lump-free mixture, then stir in the cooked zucchini.
COOK IT IN A PAN
Heat 1½ tablespoon of oil in a clean non-stick pan, then pour the batter mixture.
With a fork, arrange the vegetables on a single layer and spread them across the pan so they don’t just stay in the center.
Cook over medium-low heat for 4 to 5 minutes without touching it.
Then, before turning it over, ensure it’s not sticking to the pan by rocking it forward and back.
Now slide it onto a plate, and then turn it back into the pan and cook it for another two to three minutes at most without letting it get too dry.
To turn it, put the pan upside down on the plate, then turn them simultaneously.
Slide onto a plate, cut into wedges and serve.
OR COOK IT IN THE OVEN
Preheat the oven to 390°F or 200°C.
Prepare the batter with the zucchini but use 1.5 cups of water and 1.5 cups of chickpea flour.
Optionally, stir 1 teaspoon of baking powder to make a airier frittata.
Line the bottom of a 9 inches x 9 inches (24cm by 24cm) cake pan with parchment paper and lightly oil the sides.
Pour the batter into the cake pan, spread the veggies on a single layer, and bake for about 18 minutes.
Take out of the pan, cut into squares, and serve warm or at room temperature.
Video
Vegan frittata
Notes
Nutrition information is an estimate for 1 serving of vegan frittata with zucchini out of 4 servings.
STORAGE & MAKE AHEAD
Make Head: you can make this recipe up to a couple of days in advance and use it for meal prep or bring it to picnics and potlucks. You serve it at room temperature or reheat it in a microwave for a minute.
Refrigerator: store vegan frittata leftovers in the fridge in an air-tight container for a few days.
Freezer: Let it cool down completely, transfer it into a freezer-friendly bag, and freeze it for up to 3 months.
Thaw & Reheat: thaw at room temperature for half an hour, then warm it up in the microwave for 1 to 2 minutes.
VARIATION WITH BROCCOLI
Cut the broccoli into small pieces, then steam them for about 15 to 20 minutes until fork tender. Alternatively, you can boil the broccoli for 10 minutes.
Mix the broccoli with olive oil, salt, and pepper, and break up the larger pieces with a fork.
Then, stir them in the batter and continue the recipe as instructed.
VARIATION WITH MUSHROOM
Add a drizzle of olive oil and a crushed clove of garlic to a skillet.
Let the garlic fry for a minute, then add chopped mushrooms and kale. Season with salt and pepper and cook for about 10 minutes.
Add the mushrooms and kale to the batter continue the recipe as instructed.
Nutrition
Calories: 193kcal, Carbohydrates: 23g, Protein: 8g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 450mg, Dietary Fiber: 5g, Sugar: 6g, Vitamin A: 115IU, Vitamin B6: 0.3mg, Vitamin C: 11mg, Vitamin E: 1mg, Vitamin K: 9µg, Calcium: 33mg, Folate: 159µg, Iron: 2mg, Manganese: 1mg, Magnesium: 67mg, Zinc: 1mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.
If you liked these vegan protein breakfasts, you might also enjoy:
Mains
30 High Protein Vegetarian Meals
Collections
30 High Protein Vegan Meals
Collections
30 Vegan Lunch Ideas
Collections
30 Plant-based Recipes (easy meals)
Categorized as:
Breakfast, Collections, Recipes
Hi! We are Nico & Louise
Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.
Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.
Easy right?
More About US
