18 Vegetarian Breakfast Ideas – the proper way to start the day


The only thing worse than a bad breakfast is no breakfast. Luckily, that’s not going to be an issue for you. We’ve put together a lineup of some of the best vegan and vegetarian breakfast ideas we’ve ever seen.

Each recipe is genuinely tasty – we like our food quick and nutritious, but it has to taste good too. If it didn’t make the grade, it didn’t make this list.

So, without further ado, welcome to our list of veggie breakfast ideas. The breakfasts range from 3 to 25 minutes depending on how long you’ve got to spare, and all are easy enough that they won’t tax you first thing in the morning. Enjoy.

Scrambled Eggs with Cheese

Check out the recipe here 4.58 from 33 votes Ready in: 5 minutes Recipe by: HurryTheFoodUp

Make the best scrambled eggs you’ve ever had with our quick & easy but simple to follow recipe – so good you’ll never look elsewhere again!

Caramelized Banana Dark Chocolate Oatmeal

Check out the recipe here

Ready in: 10 minutes
Recipe by: LivelyTable

Sweet caramelized bananas and smooth dark chocolate chips make this caramelized banana dark chocolate oatmeal feel more like a luxurious dessert than a healthy breakfast!

Low Carb Breakfast Egg Muffins (25 Minutes, Vegetarian)

Check out the recipe here 4.67 from 71 votes Ready in: 25 minutes Recipe by: HurryTheFoodUp

Delicious and Healthy Breakfast Egg Muffins. Simple recipe, great taste. Low carb and high in protein. Perfect as a full meal or filling snack.

Chickpea Flour Pancakes

Check out the recipe here 4.73 from 29 votes Ready in: 10 minutes Recipe by: HurryTheFoodUp

A savory pancake begging to be eaten with pickles and chutneys or yogurts and cream. East meets West with this beautifully, wonderfully healthy dish.

Actually, let me put the recipe into this post. Go ahead and try it out right away 🙂

Pin Add to CollectionGo to Collections 5 from 5 votes Course Breakfast Cuisine Indian Prep Time 5 minutes Cook Time 5 minutes Total Time 10 minutes Servings 4 pancakes Calories 253kcal


  • 1 cup chickpea flour (or besan/garbanzo flour)
  • 1 cup water
  • 1 tsp turmeric
  • ½ tsp salt
  • ½ tsp pepper
  • 3 spring onions
  • 1 tbsp olive oil (ghee would be perfect here, but not vegan)


  • ½ tsp chili flakes (I highly recommend this)
  • 1 bell pepper, red
  • ½ cup peas


  • Add the flour, water, turmeric, salt, pepper and chili flakes (if using) to a mixing bowl and give it a quick blend using a food processor or blender. Leave it to settle for a few minutes while you heat up the oil or ghee in a non-stick pan. The batter needs to look very runny!
  • Dice the veggies finely and add them to the mixture.
  • Use a tissue or similar (a spray oil would work wonders here) to ensure the bottom of the pan is coated well in oil.
  • Add about a ladle of the mixture and veggies when the pan is hot – a medium heat should be just right.
  • Cook for about 3 minutes – the mixture will quickly start to firm. If you’re using two pans, you can make two pancakes at the same time.
  • Make sure you use a large pan (or pans) here, you’re aiming for thin pancakes. They’re MUCH easier to handle!
  • Use a large spatula to help you flip the pancakes, adding more oil underneath if necessary. After another 2-3 minutes your pancake will be ready!
  • Keep it somewhere warm while you repeat with the second pancake, adding more oil when necessary.
  • Done! Add your desired toppings and enjoy. Remember – it’s important to eat these pancakes warm – don’t let them get cold!

Serving suggestions:

  • Any chutneys (red onion is a favourite of ours) yogurt dip, hummus, avocado, guacamole, Branston Pickle (if you can find it where you are it goes incredibly well!).


Nutrition Facts 18 Vegetarian Breakfast Ideas – the proper way to start the day Amount Per Serving (142 g) Calories 253 Calories from Fat 91 % Daily Value* Fat 10.1g16% Saturated Fat 1.3g8% Sodium 307mg13% Potassium 514mg15% Carbohydrates 33.8g11% Fiber 9.4g39% Sugar 6.4g7% Protein 10.1g20% Vitamin A 650IU13% Vitamin C 45.4mg55% Calcium 70mg7% Iron 3.6mg20% * Percent Daily Values are based on a 2000 calorie diet.

Dutch Apple Pancakes – Modernized!

Check out the recipe here 4.84 from 6 votes Ready in: 25 minutes Recipe by: Jansen & HurryTheFoodUp

This modernized version brings the classic dish up to date with quick preparation and easy ingredients, while keeping the same well-loved taste.

Rhubarb-Mango Oatmeal

Check out the recipe here

Ready in: 15 minutes
Recipe by: OatAndSesame

For all those rhubarb lovers out there! This Rhubarb Mango Oatmeal is perfectly sweet & you can still taste the rhubarb flavor. Decorate it with edible Johnny Jump Up flowers and you have a masterpiece. A truly delicious vegan breakfast recipe.

Easy Tomato Omelette

Check out the recipe here 4.67 from 12 votes Ready in: 10 minutes Recipe by: HurryTheFoodUp

Easy Tomato Omelette. There is a trick to making the perfect omelette – and it’s weirdly easy. We’ll show you how. You’re gonna love this one!

Mediterranean Breakfast Burrito

Check out the recipe here

Ready in: 20 minutes
Recipe by: FoodMeanderings

This easy, meatless, healthy breakfast burrito is full of protein, mediterranean flavours, make- ahead, freezable and a great brunch or breakfast potluck idea!

The Runner’s Sandwich

Check out the recipe here 4.73 from 18 votes Ready in: 10 minutes Recipe by: Hurry The Food Up

A tasty AF sandwich that hits all your nutritional post run needs – carbs, protein, healthy fats and electrolyte replenishment.

The 2 Ingredient Banana Egg Pancakes

Check out the recipe here 4.58 from 128 votes Ready in: 10 minutes Recipe by: HurryTheFoodUp

This world’s simplest pancakes recipe contains just two ingredients (egg and banana) and is super quick – just minutes from bowl to plate! Simple and tasty.

Coffee Chia Breakfast Pudding

Check out the recipe here

Ready in: 3 minutes
Recipe by: SugarFreeLondoner

Easy to make and intensely delicious. Prepare this coffee chia breakfast pudding in advance and enjoy it the next morning. A sugar free, low carb, vegan, gluten free and paleo-friendly breakfast recipe.

Eggs in a Cloud

Check out the recipe here

Ready in: 11 minutes
Recipe by: ThePetiteCook

These fluffy and light Eggs In a Cloud make an impressive, yet simple, breakfast/brunch/light lunch in less than 15 minutes – plus, they’re loaded with protein and are naturally gluten-free and meat-free!

Dump-and-Bake 5-Ingredient Buttermilk Pancakes

Check out the recipe here

Ready in: 20 minutes
Recipe by: TheSeasonedMom

This 5-ingredient recipe is such a simple way to spoil your family! The pancakes would even be a fun dish to share at a kids’ slumber party, at a church potluck, or at a bridal shower. Let’s face it, everyone loves fluffy buttermilk pancakes — especially when the meal only requires 5 minutes of prep!

Anti Hangover Baked Eggs in Spinach and Tomato

Check out the recipe here 4.84 from 6 votes Ready in: 25 minutes Recipe by: HurryTheFoodUp

Baked Eggs in Spinach and Tomato. A delicious breakfast to help combat hangovers by replenishing the most important nutrients and amino acids. Easy to make and very tasty. You know you wanna.

Blueberry Banana Protein Smoothie

Check out the recipe here 4.5 from 4 votes Ready in: 5 minutes Recipe by: HurryTheFoodUp

Blueberry Banana Protein Smoothie. A superior blueberry and banana smoothie with a huge protein kick! Try it, love it. And thank us later.

Almond Cherry Oatmeal

Check out the recipe here

Ready in: 15 minutes
Recipe by: KillingThyme

This delicious and belly-warming bowl of Almond Cherry Oatmeal calls for only six ingredients and 15 minutes! A lovely vegan breakfast idea.

Fluffy Quinoa Egg Muffins

Check out the recipe here 5 from 2 votes Ready in: 20 minutes Recipe by: Dave

Ready in: 20 minutes
Recipe by:

These nutrient-dense muffins are a great way to start the moring. Bursting with flavour as well as more health benefits than you could shake a stick at they’re an easy complete breakfast, or even pack well for work or snacking!

Vegan IRONMAN Oatmeal

Check out the recipe here 4.5 from 6 votes Ready in: 5 minutes

This power breakfast from IRONMAN champion Patrick Lange is the perfect vegan way to smash your health targets!

Peppers and Onions Scrambled Eggs (Vegetarian)

Check out the recipe here

Ready in: 10 minutes
Recipe by: UmamiGirl

This 10-minute meal of scrambled eggs with peppers and onions, cheese and hot sauce with a generous sprinkle of cilantro works equally well for breakfast or dinner.

Moist Almond Flour Muffins

Check out the recipe here 4.8 from 5 votes Ready in: 25 minutes Recipe by: Hauke & HurryTheFoodUp

These almond flour muffins stay soft and succulent – and only need five minutes to prep! Bung them in the oven and you’re good to go!

Healthy Yogurt Parfait

Check out the recipe here 5 from 1 vote Ready in: 10 minutes Recipe by: Hauke

This yogurt parfait is rich with fruits and nuts and is a deliciously quick way to start the day. Never get bored of breakfast again!

So there we have it! Our favourite vegan and vegetarian breakfast ideas all in one place. I hope they hit the spot – if they don’t just leave us a comment and let us know why!

By carnivores, I mean the diehard meat lovers, of course. The ones who don’t believe dinner is complete without it. My brother is one, and I love him, so I’m not passing judgment here. One of the best compliments I hear on the blog is that your beloved “carnivore” enjoyed one of my recipes so much, he (or she!) didn’t even miss the meat.

I’ve rounded up the hearty recipes that get the most accolades from meat lovers below. You’ll notice a few common threads—they are presented in a familiar form (tacos, enchiladas, lasagna) and include hearty ingredients like beans, lots of veggies, quinoa and nuts. None of them are trying to be a meat dish, mind you, and you won’t find any meat substitutes with funny ingredients here.

One of the most common myths about meatless meals is that they won’t fill you up. When you’re cooking hearty vegetarian recipes made with fiber- and nutrient-rich whole foods, I dare you not to feel full! Protein comes in many forms, such as whole grains, nuts and seeds, eggs, dairy, tofu and even kale. Furthermore, most Americans are consuming more than enough protein in their diets. I’ve been a vegetarian for over seven years now, and I am stronger than ever (no thanks to protein powders)! Let’s get on to the recipes.

1) Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce

Gluten free and easily vegan (see notes)

“And I made those tacos tonight, it was fantastic although I have to admit that I cheated and bought the chipotle sauce from the store;) My husband who is a meat lover really loved them as well!” – Cecilia

2) Spinach Artichoke Lasagna


“Great recipe; thank you for sharing with Scott and all the rest of us! My husband and I are just starting to explore a diet with fewer animal products, and this was a great way to kick off a week of meatless meals!… I’m sold on the flavor and the friendlier nutrient profile! I’m so glad we landed on your site, and can’t wait to try some of your other recipes! Thanks, again!” – Melissa

3) Quinoa Vegetable Soup with Kale

Gluten free and vegan

“I just found this recipe via pinterest! I made the soup yesterday and I absolutely love it!! Never thought of quinoa in soup but this makes so much sense! I am always looking for ways to add protein without adding meat so this is great and my whole family loves it! (I’m a college student by the way, not a mom, in case you couldn’t tell. lol) This soup is great for all ages!!” – Maya

4) Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce

Gluten free and vegan (see notes)

“Thank you so much for these delicious and easy to make recipes! My husband and two young children really enjoyed the fried rice and mango tofu lettuce wraps. I have bookmarked your site for more help in the future! Your site has really helped me as I navigate a full time career and eating vegetarian and gluten free.” – Erin

5) Kale, Black Bean and Avocado Burrito Bowl

Gluten free and vegan

“Cooked this for my family tonight. Trying to get them to eat less meat and it went down a treat. Especially loved the marinated kale! Going to try the sweet potato and green rice bowl next :)” – Bethany

6) Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche

Vegan option

“I made these carrots for Thanksgiving, and they were my favorite dish of the day. The sweetness of the carrots with the creamy sauce and nutty flavor of the farro made for a great combination. And overall it was an easy dish to make. I found the farro, crème fraiche and colorful carrots at Whole Foods.” – Rachel

7) Sweet Potato and Black Bean Tacos with Avocado-Pepita Dip

Gluten free and easily vegan

“I’m so glad I found your site. Another excellent recipe! I made this tonight for my husband (a big meat fan) and he loved it, too. The feta really made it for me. Will make again and again!” – Erin

8) Spiced Vegan Lentil Soup

Gluten free and vegan

“I made this for dinner a couple of nights ago and it was amazing! My husband is a big meat eater and he always feels unsatisfied with vegetarian dishes. But he loved this and it kept him full for a couple hours. We had this with whole wheat rolls, and it was such a nice combination. We are really picky and most new recipes don’t make it onto our menu rotation, but this will be made over and over again.” – Anastasia

9) Spinach Artichoke Enchiladas


“I made these tonight for dinner for my family of five. I am vegetarian, my three daughters (ages 7 to 13) and husband are certainly not. My girls devoured this meal and my husband told me he would eat less meat if vegetarian tasted this good. Thank you!” – Amy

10) Thai Pineapple Fried Rice

Gluten free, vegan option

“Delicious! I added mushrooms (using up what I had) and broccoli (for color) and it was awesome. I was even bold enough to serve it to my husband’s parents who do not usually do meatless meals! There was only one spoonful left at the end, so I think it was a hit. Thanks!” – Natasha

11) Spicy Sweet Potato and Green Rice Burrito Bowls

Gluten free and vegan

“Just made this for this evenings dinner. Just awesomly delicious. Even my husband (die hard meat eater) was pleasantly surprised and loved it. He is glad there is left overs for tomorrows lunch. This is a winner.” – Margaret

12) Easy Brown Rice Risotto with Mushrooms and Fresh Oregano

Gluten free, vegan option

“…My husband’s not usually crazy about most meatless meals I make, but he LOVED this. I will definitely be making it again. Thank you so much, Kate!” – Katie

13) Butternut Squash Chipotle Chili with Avocado

Gluten free and vegan

“This was soooo delicious! I served it to company last weekend and they scraped the pot clean, even though one of them usually prefers meat at every meal. My two modifications: I added one extra can of diced tomatoes with green chilies, and served with sour cream. My boyfriend keeps asking “Are you sure there aren’t leftovers?”” – Julie

14) Roasted Cauliflower, Freekeh and Garlicky Tahini Sauce

Easily vegan

“Just made this for my family. My 16 y.o. vegetarian daughter pointed out the recipe. It is absolutely delicious!!! Really satisfying, without all the guilt of a heavy meal. We loved it and will be adding it to our regular favorites. Super easy too!! This is a must make!!” – Sheila

15) Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze

Gluten free and vegan

“Another amazing recipe, perfect combination of sweet and spicy. I pitched this to my meat loving boyfriend as vegetarian general tso’s, and it worked! Every recipe I cook from this blog is so delicious – all I want to know is when is the Cookie and Kate cookbook release date! Thank you, Kate, your recipes have renewed my love of cooking and make breaking bread with loved ones even more special.” – Ailla

16) Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice

Gluten free and vegan

“This recipe is awesome…I made it for my whole family (8 people!) at Christmas and earned some major veggie-friendly brownie points with my mostly meat-eating kin. And then devoured an entire bag of celery eating up the leftover sauce…” – Helen

17) Veggie Black Bean Enchiladas

Gluten-free option, vegan option

“This was just delicious! Thank you! Even my boyfriend, who tends to have meat with all of his meals, enjoyed them as an entree.” – Hillary

18) Spicy Kale and Coconut Stir Fry

Gluten free, vegan if you skip the eggs

“I almost never comment on blogs, but after making this recipe for the second time in two weeks I knew I had to. This stir fry is amazing – my husband (a dedicated meat eater) said that he wanted to have it every week! Success! Thank you for your delicious recipes and gorgeous photos!” – Kate

19) Portobello and Poblano Fajitas

Gluten free and vegan if you skip the feta

“Made these tonight and LOVED them! The hubby and I are generally meat eaters, but we’re trying to do meatless Monday this new year, and these will be a new addition to our rotation, meatless Mondays or not! Thanks for the great recipe!” – Dizydes

20) Curried Cauliflower Soup

Gluten free and vegan

“I have made this soup several times and not only do I love it, my husband asks for it regularly. Most men are meat and potatoes, especially mine, so that says a lot! We love Tia food and the hotter, the better. To increase the spice we add jalapeño and red pepper flakes to this recipe but we stick true it. I have made it for friends and they were “wowed.” This recipe is a MUST try!! Love it!! Thank you for sharing!!!!” – Deanna

21) Sweet Potato Burrito Smothered in Avocado Salsa Verde

Easily gluten free and easily vegan

“Made these tonight. They were really good. My hubby even liked them. Great meatless Monday dinner. Thank you.” – Tracy

22) Homemade Vegetarian Chili

Gluten free and vegan

“We had this recipe today and it was delicious. My husband the meat eater loved it. We will have chili for lunch and dinner the whole week.” – Suheyl

23) Quinoa Black Bean Tacos with Creamy Avocado Sauce

Gluten free and vegan

“Wow, had these for dinner tonight and so delicious. My partner said “these taste better than the meat variety”.” – Candice

24) Sweet Potato & Black Bean Veggie Burgers

Gluten free (just choose gluten-free toppings and buns) and vegan

“…I devoured one in a burger bun with cheese, red onion, tomato, gherkins and guacamole. I too love spice so I add a few birds eye chillies to my ‘mole. My carnivore husband also was amazed at the flavour from them and was asking for more! This recipe will be one I’ll use for a long time to come. Thank you so so much for sharing!” – Cat

More resources you might appreciate: 13 make-ahead breakfast recipes, 16 recipes that pack well for lunch and 20 simple weeknight dinners. You can shop my essential kitchen equipment here. Don’t forget to follow us on Pinterest for a steady stream of recipe inspiration!

When it comes to breakfast, most meat-eaters rave about bacon. Luckily for those who choose not to eat meat, or are just looking to switch it up a bit, there are plenty of meatless recipes that you can make to satisfy all of your breakfast cravings.

1. French Toast Nutella Strawberry Roll-Ups

Photo by Emily Gordon

A 15-minute french toast recipe with strawberries and the beloved Nutella, this is the ultimate breakfast dish for those with a sweet tooth in the morning.

2. Apple Pie Oatmeal

Photo by Letty DiLeo

If you’re tired of plain old oatmeal, try this delicious variation. Quick and easy to make, you’ll love oatmeal after this recipe.

3. Huevos Rancheros Breakfast Bowls

Photo by Helena Lin

A filling and veggie-packed recipe to keep you going throughout the day. Add all of your favourite veggies to this Mexican-inspired brunch for a creative and nutritious recipe.

4. Chocolate Chip Banana Bread

Photo by Becky Hughes

The perfect banana bread for those looking for a healthier alternative. Gluten-free, whole grain, and easily made vegan.

5. Mason Jar Yogurt Breakfast Parfait

Photo by Anna Loh

A quick and easy recipe for an on-the-go student. Prepare it the night before with your favourite fruits and granola. In the morning, you’re good to go. You can also add in your own homemade granola for an even better taste.

6. 5-Minute Pumpkin Spice Donuts

Photo by Caitlin Shoemaker

Who doesn’t love donuts? When autumn comes and the pumpkin-spiced-everything craze begins, try making these in your microwave. They’re ready in less time than it takes to get to your nearest Tim Horton’s.

7. Spinach, Avocado and Pesto Breakfast Naan Pizza

Photo by Sasha Kran

Everyone loves pizza in the morning. Why not try this quick and easy veggie-filled pizza to start off your day?

8. Açaí Bowl + Hemp Protein

Photo by Kristine Mahan

With no sugar added and plenty of protein, this fruit-filled recipe will keep you going all day long.

9. Funfetti Pancake Taquitos

Photo by Sophie Rosen

If you wake up feeling blue, these colourful pancakes are bound to cheer you up. Top them up with some Nutella and strawberries, and you’re bound to turn any frown upside down.

10. Shakshuka

Photo by Ashley Manning

Spice up your fried eggs with this delicious Middle Eastern recipe. This healthy dish is perfect for those looking to incorporate vegetables into their morning meals.

11. $1 Vegan Waffles

Photo by Cherese Shelton

Great for vegans, vegetarians, and meat-eaters alike. These delicious waffles cost a dollar or less per serving… what more could you ask for?

12. Quiche Muffins

Photo by Caitlyn Heter

These handheld quiche muffins are the perfect breakfast food for students on-the-go.

13. 4-Minute French Toast in a Mug

Photo by Rebecca Siminov

A variation of a breakfast favorite that you can easily prepare in the microwave. No effort required.

14. Brunch Chilaquiles

Photo by Helena Lin

A flavourful Mexican brunch recipe that’ll keep everyone in your party satisfied.

15. “Fakon” Vegetarian Bacon

Photo courtesy of @conscious_cooking on Instagram

If all else fails, bacon can be made vegetarian. These dehydrated and seasoned mushrooms are crispy and leave your bacon craving fulfilled.

10 Vegetarian Runny Egg Recipes | These meatless recipes are loaded with drippy eggs, veggies, and plenty of avocado!

As someone who only *just* discovered the deliciousness of eggs, I’ve found myself drooling over a LOT of runny egg photos lately.

Eggs are really the perfect topping for a vegetarian meal – they add SO much flavor and richness to a dish!

These recipes aren’t just for breakfast, either. No matter the time of day, it’s always the right time to break into a drippy egg yolk.

Three of the recipes below are from yours truly (the Sweet Potato Power Bowl, the Huevos Rancheros Colorado, and the Vegetarian Bibimbap Bowls), but there are lots of recipes from other blogs I love, too.

Without further adieu, check out these vegetarian runny egg recipes!

1. Sweet Potato Power Bowl

2. Mashed Avocado Toast with Sauted Shaved Asparagus and a Poached Egg from Cravings in Amsterdam

3. Spring Vegetable Green Curry Bowls by The Roasted Root

4. Baked Eggs in Buns by My Kitchen Love

5. Huevos Ranchers Colorado

6. Indonesian Fried Rice from Kitchen Sanctuary

7. Savory Oatmeal Breakfast Bowls from Root and Revel

8. Super Easy Breakfast Tostadas from The Girls on Bloor

9. Vegetarian Tofu Bibimbap

10. Loaded Breakfast Naans from Lauren Caris Cooks

That’s all for today, friends – until next time!

Last Updated on January 17, 2020

Thank you for sharing!


Healthy Veggie Egg Scramble is a delicious breakfast or easy dinner filled with veggies and ready in no time, here it is! The best egg scramble loaded with healthy veggies! A great way to use up your veggies in the fridge to make the best scrambled eggs and veggies ! Ready in less than 30 minutes! #lowcarb #keto #vegetarian

As we continue to focus on healthy low-carb meals for January, I have to share one of my favorite veggie breakfasts! Now making scrambled eggs are a no-brainer but we often forget that healthy vegetables are awesome with scrambled eggs. My favorite Healthy Veggie Egg Scramble is a perfect combo of veggies and eggs providing a great amount of protein!v This is also a great way to get added veggies to your meal. As a huge breakfast fan, this is a great combo of veggies! I use a bevy of my favorite veggies, feel free to adjust any veggies to your favorites!

I also call this veggie scramble, my clean out the fridge meal! This egg scramble can use veggies in the fridge that need to be cooked. Those veggies can go into making this Healthy Veggie Egg Scramble! My base vegetables are usually broccoli, mushrooms, and peppers because I love them! Feel free to change-up the veggies to your favorites or what is in the fridge!

Tips on making the best Healthy Veggie Egg Scramble:

  • Using the whole egg is the norm as I am looking for a hearty meal with protein and veggies.
  • Cut Cholesterol by using half egg whites and whole eggs.
  • Adjust vegetables to what is in the fridge or your favorites.
  • Make a large quantity. Split into 3 containers to reheat during the week for a quick and healthy breakfast.
  • When making the scramble, let the eggs settle for a minute. Then push eggs forward and gently fold over.
  • Once eggs are just about done, transfer to plate and they continue to cook one more minute.

Other tasty breakfast recipes you may enjoy :

Cranberry Orange Smoothie

Avocado Egg Toast

Healthy Morning Detox Juice

Homemade Acai Bowl

Healthy Veggie Egg Scramble

A tasty and quick meal filled with your favorite veggies that are scrambled with eggs. Feel free to adjust the veggies to your favorites. You can also swap egg whites for some of the eggs to reduce cholesterol! Ready in 20 minutes 5 from 10 votes Pin Course: Breakfast, Brunch Cuisine: Healthy Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 3 servings Calories: 178kcal Author: Eileen xo

  • 1/2 cup chopped fresh broccoli florets
  • 1/2 cup diced fresh mushrooms
  • 1/2 cup diced red pepper
  • 1/2 cup diced orange pepper
  • 1 cup fresh spinach
  • 6 large eggs see note below
  • 1/4 cup 1% milk
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt, or to taste
  • butter flavored cooking spray
  • grated cheddar cheese, optional
  • Heat a medium skillet over medium heat spray the non-stick cooking spray. Add to skillet broccoli, mushrooms, red pepper, and orange pepper. Saute about 5 minutes until the veggies begin are soft. Add spinach and cook another 2 minutes to wilt the spinach.
  • While the veggies are sauteing, in a medium mixing bowl add the eggs, milk, pepper, and salt. Whisk to completely blend the eggs. The longer the eggs are whisked, the fluffier they are when cooked.
  • Add the egg mixture to the veggies. Let cook about 1 minute until eggs begin to set. Push the eggs towards the center of the pan and gently fold over. Tilt pan slightly to allow the liquids to cook through. Continue to do this until the eggs are just about set. If adding cheese, do so now. Remove from heat and let rest one minute. Serve and enjoy


  • You can use egg whites in lieu of some of the egg for 1 egg use 2 eggs whites.
  • If making for meal prep, separate into 3 food storage containers and either microwave to heat or reheat in the oven at 350 for about 5 minutes in an oven-safe bowl.
  • The cheese is not added to the nutritional guide as it is optional
  • The nutritional guide is based on 6 eggs.
  • Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes

Serving: 1serving | Calories: 178kcal | Carbohydrates: 6g | Protein: 14g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 372mg | Sodium: 166mg | Potassium: 426mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3165IU | Vitamin C: 80.1mg | Calcium: 98mg | Iron: 2.4mg Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

Pin this delicious scrambled eggs and veggies to make later:

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Egg muffins are the perfect snack food for busy mornings or on-the-go healthy eating!

A simple mixture of eggs and fresh veggies are baked to perfection in a muffin tin to create these easy and portable breakfast muffins!

Egg muffins are an amazing way to use up the leftover veggies in your fridge too, you can add in almost anything you’d like!

Eggs are my go to breakfast, I eat them almost every day. They’re tasty, healthy and easy to make. Enjoying them baked in muffin tins is a great way to prepare breakfast ahead of time.

Not only are they great for breakfast, they make the perfect lunch or even afternoon snack!

Do you know what else these egg muffins are good for? They’re perfect for busy moms… and new moms!

This week we are celebrating my dear friend Lindsay who blogs over at Life, Love and Sugar (and makes the most gorgeous desserts) as she is about to have twins!

We are SO excited for the arrival of her new little guys that we are throwing her a virtual baby shower!

Life as a new mom is busy… not only is your body physically exhausted, it seems you’re always on the go and I’d imagine more so with two babies!

Between exhaustion and sneaking in moments to snuggle the new little bundles, smelling the sweet baby scent and watching those little faces as they sleep (or we hope they sleep), as a new mom it’s easy to forget to fuel ourselves.

These scrambled egg muffins are the perfect addition to a new mother’s fridge, they keep for days and heat perfectly in seconds.

They’re great for breakfast or squished between an english muffin for a simple dinner along with a side salad when cooking just isn’t happening… and trust me with a new baby (or two) in tow, there are nights when cooking just is not going to happen!

Most of all, these veggie egg muffins are delicious and nutritious. Loaded with protein and veggies, they’ll keep you going for hours!

Since this is a baby shower, and we are food bloggers afterall, you know that there has to be an amazing lineup of food… please make sure you stop by and check out all of the delicious goodies below to help us celebrate Lindsay’s new little babies!

See what everyone’s bringing to the party!

  • Banana Pudding Cupcakes
  • Lemon Coconut Cupcakes
  • Chicken Salad Cups
  • Soft and Chewy Chocolate Chip Cookies
  • Star and Moon Decorated Cookies,
    Lemon Poppy Seed Cupcakes
  • Cream Cheese Cookies with Nutella Glaze
  • Salted Caramel Popcorn Brownies
  • Sugar Cookie Bars
  • Funfetti Cheesecake Pie
  • Banana Chocolate Chip Cheesecakes,
  • Sweet and Sour Slow Cooker Smokies
  • Red velvet Cookie Bars
  • 2 Layer Espresso Chocolate Cake

And for this virtual party, I’m bringing my favorite egg muffins!

Perfect to put out in mini muffin tins for snacks for a baby shower and of course perfect to fill the fridge of any new mama!

I add in my favorite veggies, ensuring to cook them to tender crisp and (and allowing them to release any juices before adding to the egg mixture).

Cheddar and a bit of parmesan are my favorite additions but as you’d suspect, pretty much any cheese will work perfectly in these!

These are a great way to serve eggs to a crowd alongside Copy Cat Cracker Barrel Hashbrown Casserole or even with our favorite Roasted Potatoes.

How long can you keep egg muffins?

Veggie egg muffins will last about 5 days in the refrigerator, a little less if you decide to add sausage.

If you plan on keeping them longer, these can be easily frozen and reheated from frozen!

I like to make a big batch of egg muffins and freeze them for easy breakfasts while I am busy getting out the door!

How do you reheat egg muffins?

To reheat egg muffins, I simply pop them into the microwave, but you could also reheat them in the oven if you don’t have a microwave handy.

In the microwave, place them on a plate and microwave for about 30 seconds (refrigerated), or for 45-60 seconds from frozen. They may release a little bit of liquid, this is normal.

Microwaves can vary so you may need to adjust the cooking time slightly.

5 from 11 votes Review Recipe


Prep Time 10 minutes Cook Time 22 minutes Total Time 32 minutes Servings 12 muffins Author Holly Nilsson Course Breakfast Cuisine American Veggie Egg Muffins are a simple mixture of eggs and fresh veggies which are baked to perfection in a muffin tin to create easy and portable breakfast muffins!

  • 3 cups mixed vegetables broccoli, mushrooms, peppers, spinach etc
  • 1 teaspoon oil
  • 12 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon black pepper & salt to taste
  • 1/2 teaspoon dry mustard powder
  • 3 tablespoons minced onion
  • 1 cup cheddar cheese
  • 1/4 cup parmesan cheese

Follow Spend with Pennies on Pinterest

  1. Preheat oven to 350°F.
  2. Chop vegetables and cook in 1 teaspoon of oil until tender crisp or excess liquid is removed. Cool.
  3. Spray a muffin tin very well with cooking spray.
  4. Divide the vegetables, onion, and cheeses over 12 wells.
  5. In a large bowl combine eggs, milk, and seasonings. Mix well.
  6. Pour eggs evenly over each well. Bake 22-25 minutes or until set.
  7. Remove from cups and serve warm or let cool completely and refrigerate/freeze.

Nutrition Information Calories: 144, Fat: 8g, Saturated Fat: 3g, Cholesterol: 175mg, Sodium: 274mg, Potassium: 177mg, Carbohydrates: 7g, Fiber: 1g, Protein: 10g, Vitamin A: 2670%, Vitamin C: 5%, Calcium: 135%, Iron: 1.3%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword egg muffins © Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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Mexican Slow Cooker Breakfast

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50 Best Vegan Recipes for Breakfast, Lunch and Dinner

If you have adopted a vegan or plant-based diet for health, environmental, or ethical reasons, you’re going to love our easy vegan recipes for beginners, vegan tacos, our best vegan pasta recipes, and, of course, our vegan family recipes. You won’t believe how delicious, simple, and healthy these 50 best vegan recipes are.


Classic Strawberry-Banana Smoothie
Cherry Breakfast Focaccia
Crispy Sweet Pecan Granola
Vegan Vanilla-Mixed Berry Muffins
Dried Cherry and Coconut Granola
Boiceville Bialys
Cherry, Mango, Kiwi & Mint Salad
Nutty Granola
Strawberry Orange Vanilla Smoothie
Creamy Coconut Oatmeal with Dried Peaches & Candied Coconut Pecans


Chilled Tomato and Red Pepper Soup
Lemony Hummus Sandwich with Cucumber, Radish Sprouts, and Red Onion
Maitake Noodle Bowls
Avocado, Cucumber, and Poblano Gazpacho
Falafel Sandwich with Tomato-Cucumber Salad
Quinoa and Avocado Salad with Dried Fruit, Toasted Almonds, and Lemon-Cumin Vinaigrette
Spiced Tomato & Red Lentil Soup
Grilled Vegetable Tacos with Cilantro Pesto
Chickpea Soup with Crispy Kale
Grilled Eggplant Noodle Bowl


Vietnamese Noodle Salad with Stir-Fried Tofu and Vegetables
Roasted Indian-Spiced Vegetables and Chickpeas with Raisins
Spicy Almond Soba Noodles with Edamame
Asian Marinated Portabella ‘Steak’
Quinoa and White Bean Burgers
White Bean & Ratatouille Gratin
Vegan Vegetable Tart
Cauliflower Steak with Thai Chili Sauce and Sweet Potato Purée
Spicy Pan-Fried Noodles with Tofu (Pad Thai)
South Indian-Style Vegetable Curry Recipe
Mexican Black Bean Burgers


Fried Sesame Seed Banana
Coconut Panna Cotta with Blueberry Sauce
Pina Colada Sorbet
Winter Fruit Salad
Kiwi Strawberry Ice Pops
White Sticky Rice with Mango
Anise Raisin Focaccia
Homemade Chocolate Hazelnut Spread
Blueberry Fruit Salad with Tequila Lime Syrup


Baba Ghanouj
Dill Garden Pickles
Roasted Red Pepper Dip
Homemade Baked Tortilla Chips
Crunchy Rooibos Chickpeas
Tomato Toast with Olive Oil
Hummus with Mellow Garlic and Cumin
Crunchy Roasted Pepitas
Chunky Guacamole
Baked Apple Chips

30 High Protein Vegetarian Recipes – Jaw-dropping Breakfast, Lunch and Dinner Ideas


High-protein Vegetarian Recipes

Hi everybody,

we vegetarians often run into the trap of turning into a “carbatarian” – someone who mostly eats foods high in (refined) carbohydrates. This often happens when we replace meat with the “wrong” stuff.

Simply put: too much white bread, pasta, rice and heavily processed foods like breakfast cereals, frozen pizzas and other snacks.

But fret no more! In this post we’ve put together 30 vegetarian recipes to help you get enough protein into your diet.

Whether you’re on a weight-loss journey or building muscle, these well tested recipes will help you achieve your goal. Breakfast, lunch, dinner, we’ve covered it all!

On that note, also make sure to check out our free meal plans:

  • 7-Day High Protein Meal Plan
  • 7 Day Weight Loss Meal Plan

Alright then, without further ado now onto the recipes!

Smoked Tofu Breakfast Egg Muffins

Check out the recipe here 4.78 from 9 votes Ready in: 30 minutes

Recipe by: HurryTheFoodUp
Bonus: full of health benefits, quick and nutritious breakfast
22 g protein per serving

Boasting 22 grams of protein per serving and a taste like the beautiful French pizzas known as Tarte Flambee. You gotta try our High Protein Smoked Tofu Breakfast Egg Muffins!

Farmer’s Breakfast

Check out the recipe here 4.75 from 8 votes Ready in: 30 minutes Recipe by: HurryTheFoodUp

Bonus: tasty and nutritious, absolutely great for breakfast, lunch or dinner 😉
24 g protein per serving

Hearty and filling Farmer’s Breakfast. Full of protein and energy to keep you going. Perfect any time of the day. Ready in 30 mins. Embrace your rustic side.

Tofu Scramble

Check out the recipe here

Ready in: 15 minutes
Recipe by: DiabetesStrong
Bonus: mega nutritious, quick and tasty
20.5 g protein per serving

This tofu scramble recipe uses only 8 ingredients, is ready in 10 minutes and uses only 1 pan! It’s a simple, high-protein breakfast to fill you up.

Cashew Milkshake – Chocolate Style

Check out the recipe here 5 from 6 votes Ready in: 5 minutes Recipe by: HurryTheFoodUp

Bonus: very quick and easy, can be stored for a while in the fridge, sooo yummy 🙂
17.2 g protein per serving

This deliciously smooth cashew milkshake can be made any way you like – just follow the simple instructions and you’ll be drinking a mega shake in five minutes!

Spinach Feta Pancakes

Check out the recipe here 5 from 6 votes Ready in: 30 minutes Recipe by: Sofia & HurryTheFoodUp

Bonus: easy and very healthy meal, simple ingredients
17 g protein per serving

These feta and spinach pancakes are quick and easy – and cover a whole range of important nutrition and health topics!

Delicious Mocha Oatmeal

Check out the recipe here 4.5 from 6 votes Ready in: 7 minutes Recipe by: Hurry The Food Up

Bonus: quick, nutritious and healthy breakfast
17 g protein per serving

Mocha Oatmeal. A hearty way to start the day. Simple coffee and oatmeal breakfast to fill you full of fuel ready to take on the day. Tastes great too.

Check out the recipe here 4.58 from 33 votes Ready in: 5 minutes Recipe by: HurryTheFoodUp

Bonus: quick and nutritious breakfast, and so tasty
25 g protein per serving

Make the best scrambled eggs you’ve ever had with our quick & easy but simple to follow recipe – so good you’ll never look elsewhere again!

Whipped Cottage Cheese with Almond Butter and Bananas

Check out the recipe here

Ready in: 5 minutes
Recipe by: BabaGanosh
Bonus: super quick, healthy and so yummy, can be stored for a while in the fridge
20 g protein per serving

Whipped Cottage Cheese Bowls with Almond Butter and Bananas – a healthy, delicious, creamy breakfast or snack. You’ll never go back to regular cottage cheese!

Check out the recipe here 4.5 from 4 votes Ready in: 5 minutes Recipe by: HurryTheFoodUp

Bonus: quick and simple, nutritious and yummy
23 g protein per serving

Blueberry Banana Protein Smoothie. A superior blueberry and banana smoothie with a huge protein kick! Try it, love it. And thank us later.

Ricotta Pancakes – Sweet Version

Check out the recipe here 5 from 4 votes Ready in: 10 minutes Recipe by: HurryTheFoodUp

Bonus: very easy and quick, mega nutritious breakfast
27 g protein per serving

Incredibly easy high-protein ricotta pancakes. Your first and foremost stop for all things tasty and high-protein – we know what we’re doing.

Low-Carb Zucchini Egg Nests

Check out the recipe here

Ready in: 30 minutes
Recipe by: OneCleverChef
Bonus: very low-calorie and healthy, simple ingredients, super easy to make
7 g protein per serving

These simple, 3-ingredient zucchini egg nests are very simple to make, yet so delicious!

Arugula Lentil Salad From Heaven

Check out the recipe here 4.67 from 12 votes Ready in: 12 minutes Recipe by: HurryTheFoodUp

Bonus: healthy and nutritious, simple ingredients, quick to make
25 g protein per serving

High protein, iron and fibre in exotic Arugula and Lentil Salad that’s healthy and vegan. Only 12 minutes to make with easy to find ingredients.

Cauliflower Steak With Lentils Red Pepper Sauce

Check out the recipe here

Ready in: 30 minutes
Recipe by: MealsWithMaggie
Bonus: perfect lunch and dinner, healthy, can be stored for a while in the fridge
21 g protein per serving

Pour this red pepper sauce all over a cauliflower steak for a saucy tasty meatless dish! Served on a bed of lentils with capers and mint, you won’t believe it’s vegan and gluten free.

Creamy Broccoli Pasta

Check out the recipe here 4.91 from 21 votes Ready in: 25 minutes Recipe by: Hurry The Food Up

Bonus: healthy, quick and tasty, super versatile meal, can be stored for a while in the fridge
22.7 g protein per serving

Creamy Broccoli Pasta. This vegetarian combo is a real nutrition powerhouse. Ready in 25 minutes, super versatile, and sooooo tasty! Enjoy!

Spiced Carrot and Red Lentil Soup

Check out the recipe here 4.67 from 9 votes Ready in: 25 minutes Recipe by: Hurry The Food Up

Bonus: simple ingredients, delicious and full of health benefits, can be stored for a while in the fridge
28 g protein per serving

Red Lentil Soup. Delicious – six ingredients, 30g of protein per bowl. Tasty and high in fiber too.

Melted Feta and Veggie Bake

Check out the recipe here 4.82 from 11 votes Ready in: 30 minutes Recipe by: HurryTheFoodUp

Bonus: amazingly tasty and nutritious, can be stored for a while in the fridge
15 g protein per serving

Melted Feta and Veggie Bake. Easy and quick. 10 minutes prep time, then for 20 minutes in the oven. High in vitamins A, C and B6, protein and fiber.

Heavenly Halloumi Salad

Check out the recipe here 5 from 2 votes Ready in: 25 minutes Recipe by: HurryTheFoodUp

Bonus: quick and nutritious, easy to make, full of health benefits
24 g protein per serving

Full of protein, fiber and loads of other nutrients this halloumi salad will keep you feeling full for hours – and you’ll secretly be looking forward to more!

Fabulous Falafel Salad with Fake Tahini Sauce

Check out the recipe here 5 from 1 vote Ready in: 25 minutes Recipe by: HurryTheFoodUp

Bonus: easy and healthy recipe, very nutritious
17 g protein per serving

This quick take on the falafel salad is packed with protein – and adds even more with our peanut sauce! It’s quick, it’s easy and completely animal-friendly!

Quinoa Enchilada Bake

Check out the recipe here

Ready in: 45 minutes (20 minutes preparation)
Recipe by: BeyondTheChickenCoop
Bonus: delicious and tasty, versatile meal, can be stored for a while in the fridge
18 g protein per serving

Quinoa, black beans and corn make up this delicious enchilada bake.

High Protein Black Bean Lime Dip

Check out the recipe here 4.92 from 12 votes Ready in: 10 minutes Recipe by: Hurry The Food Up

Bonus: quick and easy, very nutritious, perfect any time of the day
15 g protein per serving

A revolutionary high protein black bean lime dip. Perfect for parties, snacking, dipping or post-workout. Simple and with crowd-pleasing results every time.

One Pot Pasta With Cheesy Lentil Sauce

Check out the recipe here

Ready in: 20 minutes
Recipe by: HappyVeggieKitchen
Bonus: easy, cheesy and delicious, simple ingredients
26 g protein per serving

An easy one pot vegetarian pasta dinner that the whole family will love! The protein packed cheesy tomato lentil sauce is thick, creamy and comforting. There is minimal chopping, everything cooks in one pan, and it’s on the table in 20 minutes.

Low-Carb Spinach and Cheese Pie

4.8 from 5 votes Ready in: 40 minutes Recipe by: HurryTheFoodUp

Bonus: super quick preparation, delicious and healthy, enjoy it 🙂
20 g protein per serving

This low-carb pie that’s keto-friendly is incredibly tasty – and the best thing – it takes only five minutes to prep! Seriously!

Spinach Tomato Quesadilla

Check out the recipe here 4.38 from 8 votes Ready in: 15 minutes Recipe by: HurryTheFoodUp

Bonus: amazingly quick and delicious, full of health benefits
15 g protein per serving

Spinach Tomato Quesadillas. Easy to make and ready in 15 minutes max. It’s packed full of vitamins K and A, B2 and B6, C, calcium and potassium. Incredible.

Beetroot Pasta

Check out the recipe here 4.61 from 23 votes Ready in: 25 minutes Recipe by: Lisa & HurryTheFoodUp

Bonus: healthy and tasty, super versatile meal, full of health benefits
22.6 g protein per serving

The beets are bangin’ in this eye-catching dish. Highly nutritious, beetroots are an awesome addition to any pasta meal – including this beauty!

Sticky Sesame Tofu With Broccoli

Check out the recipe here

Ready in: 30 minutes
Recipe by: MyQuietKitchen
Bonus: nutritious and very delicious meal, can be stored for a while in the fridge
20 g protein per serving

Oil-free broiled tofu served with a rich and savory sesame sauce and crisp-tender broccoli. Delicious on its own or with your favorite rice or noodles.

The Perfect Omelette (7 Min, Vegetarian)

Check out the recipe here 4.75 from 4 votes Ready in: 7 minutes Recipe by: Hurry The Food Up

Bonus: just 3 simple ingredients, very quick, tasty and healthy
17 g protein per serving

The perfect Omelette. Just eggs in this deliciously simple and perfect natural omelette. Omelettes the way they should be. Vegetarian, healthy and ready in 7 minutes.

Asian Tofu Salad

Check out the recipe here 5 from 6 votes Ready in: 20 minutes Recipe by: HurryTheFoodUp

Bonus: nutritious and so tasty 🙂
29 g protein per serving

Asian Tofu Salad, High in Protein, Low-carb and Vegan. A crunchy and colourful mix of delicious vegan foods that look great and taste even better!

Cajun Tofu Scramble

Check out the recipe here

Ready in: 20 minutes
Recipe by: MealsWithMaggie
Bonus: amazingly delicious and nutritious, great for lunch or dinner
20.7 g protein per serving

These blackened salmon tacos with avocado pineapple guacamole are so tasty and bring flavor to a weeknight meal! They can be dairy free and gluten free! See the recipe notes below.

Chickpea Wraps

Check out the recipe here 5 from 1 vote Ready in: 30 minutes Recipe by: HurryTheFoodUp

Bonus: very delicious and healthy, really quick and easy to make
26 g protein per serving

In fact, these chickpea wraps are so wonderful, I urge you to try them out right away. Find the recipe below. Please let me know what you think!

Pin Add to CollectionGo to Collections 5 from 1 vote Course Mains Cuisine Mexican Time 30 minutes Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 2 people Calories 880kcal

  • 1 can chickpeas (1 can = ca. 14oz/400g)
  • 1 tbsp olive oil
  • 1 tsp paprika (smoked paprika if you have it)
  • 4 small tomato
  • 1 medium red onion
  • 2 tbsp vinegar (malt or red wine vinegar is best)
  • 1 avocado
  • ½ lemon (juiced = 1.5 tbsp)
  • ½ cup creme fraiche (½ cup = ca. 100g) (use soy yogurt to keep it vegan)
  • 3-4 tsp sriracha (or harissa or sambal oelek (use less if you don’t like it spicy, or even none at all)
  • 4 wraps (like corn tortillas)
  • salt and pepper to taste


  • 1 tbsp basil, fresh (or coriander, chopped)
  • Preheat the oven to 200°C/390°F and line a baking tray with baking/parchment paper.
  • Drain the chickpeas and add to a mixing bowl. Add the olive oil and paprika and stir well.
  • Put into baking tray and roast for 15-20 minutes in the oven. Give the chickpeas a quick toss halfway through.
  • In the meantime slice the red onion finely and wash and dice the tomatoes. Put in a small bowl with the vinegar and let soak.
  • Scoop the avocado flesh out and put a serving bowl. Mash with a fork and season with lemon juice, salt and pepper.
  • Mix the cream fraiche with the spicy sauce, also in a serving bowl.
  • Heat up the tortillas in a pan or microwave, according to packet instructions.
  • By now the chickpeas should be ready, too. Re-add to mixing bowl.
  • Lay everything out, and create your wraps! We like to spread avocado on one half and cream fraiche on the other. Line the other ingredients up down the middle, and fold. Bottom first, then sides. Done!
  • Enjoy your chickpea wraps!

Nutrition Facts 30 High Protein Vegetarian Recipes – Jaw-dropping Breakfast, Lunch and Dinner Ideas Amount Per Serving Calories 880 Calories from Fat 324 % Daily Value* Fat 36g55% Saturated Fat 6g38% Sodium 1668mg73% Potassium 1435mg41% Carbohydrates 119g40% Fiber 23g96% Sugar 15g17% Protein 26g52% Vitamin A 1850IU37% Vitamin C 58mg70% Calcium 326mg33% Iron 8mg44% * Percent Daily Values are based on a 2000 calorie diet.

Vegetarian Toad in the Hole

Check out the recipe here 5 from 1 vote Ready in: 50 minutes Recipe by: HurryTheFoodUp

Bonus: tasty and nutritious, can be stored for a while in the fridge
32.1 g protein per serving

Vegetarian toad in the hole paves the way for a meat-free future – why eat meat when you can have this instead?Alright, that’s it for this post!

If you’re still on the recipe hunt, check out even more high protein recipes over here.

Let us know how you liked this collection of high-protein vegetarian recipes! Was there anything you liked and want to see more of? Leave us a comment below 🙂

65+ delicious vegan meal prep recipes that will have you covered for convenient plant-based breakfasts, lunches, dinners and snacks! These recipes are easy to prepare ahead for the week, and are packed with protein to leave you feeling full.

Updated April 2018 with several new vegan meal prep recipes!

Let’s talk vegan meal prep! It can be really tough to find good vegan food when you are on the go, and it can be even harder to find budget-friendly vegan food.

How to get around this? Pack your own lunches and snacks…meal prep will make eating vegan an absolute breeze. Spending a bit of time on the weekend prepping your vegan meal prep breakfasts, snacks and lunches will save you time in the mornings, money, and reduce your stress levels.

Now, there are a LOT of vegan recipes out there on the internet, but not all of them are meal prep-friendly. So today I’m rounding up a TON of plant-based meal prep recipes that can be prepped ahead and re-heated for easy breakfasts, lunches and snacks during the week.

Vegan meal prep recipes:

This post has a TON of recipe ideas! Click on the links below to jump directly to that section

  • Vegan Meal Prep Breakfast Recipes
  • Vegan Meal Prep Lunches & Dinners
  • Vegan Meal Prep Snacks & Desserts

This post will be continually updated with new recipes; think of it as a vegan meal prep resource page. Don’t for get to bookmark or pin it so you can come back again and check out the new vegan meal prep recipes!

These vegan meal prep recipes are not leafy salads, they are protein-packed meals to fuel our bodies for the day. No one needs to be hungry an hour after eating, am I right?

I’m sharing several of my own recipes with you today, as well as several favorites that I’ve found around the web. Please share your favorite vegan meal prep recipes or favorite vegan meal prep recipes tip in the comments below…let’s get the conversation started!

Don’t forget to pin this recipe to save it for later!

Vegan meal prep breakfast recipes:

NEW: a. Fruit on the Bottom Overnight Oats from Sweet Peas & Saffron // b. How to Make Overnight Steel Cut Oats from Sweet Peas & Saffron

1. 7 Steel Cut Oats Recipes from Sweet Peas & Saffron // 2. Vegan Drive Thru Breakfast Sandwiches from I Love Vegan

3. Fluffy Chickpea Scramble from Minimalist Baker // 4. Tofu Scramble & Breakfast Sweet Potatoes from Sweet Peas & Saffron

5. Baked Oatmeal Cups 6 Ways from She Likes Food // 6. Berry Almond Breakfast Quinoa from Sweet Peas & Saffron

7. Vegan Peanut Butter Cup Overnight Oats from Fit Foodie Finds // 8. Blueberry Oat Flour Waffles from Feasting on Fruit

9. Peanut Butter Banana Overnight Oats from Jessica in the Kitchen // 10. Meal Prep Strawberry Banana Green Smoothie from Fit Foodie Finds

11. Scrambled Tofu Breakfast Tacos from Ambitious Kitchen // 12. Vanilla Blueberry Chia Pudding from Baking Ginger

13. Asparagus & Mushroom Vegan Quiche from Emilie Eats // 14. Banana Quinoa Breakfast Bars from The Healthy Maven

15. Vegan Peanut Butter Banana Breakfast Cookies from Beaming Baker // 16. Sweet Potato Black Bean Burritos from The Hungry Waitress

Vegan Meal Prep Lunch & Dinner Recipes

1. Vegan Roasted Veggie Meal Prep with Turmeric Tahini Sauce // 2. Vegan Moroccan Chickpea Skillet

3. Thai Chickpea Mason Jar Salads // 4. Slow Cooker Vegan African Peanut Stew (Crockpot Freezer)

5. Pineapple BBQ Tofu Meal Prep from Sweet Peas & Saffron // 6. Portobello Fajita Meal Prep from Sweet Peas & Saffron

7. Cold Sesame Noodle Meal Prep Bowls from Sweet Peas & Saffron // 8. Vegan Ginger Teriyaki Stir Fry from Sweet Peas & Saffron

9. Make Ahead Butternut Squash Chickpea Fajitas from Sweet Peas & Saffron // 10. Easy Vegan Red Lentil Dal from Simply Quinoa

11. Southwestern Sweet Potato Lentil Jar Salads from Sweet Peas & Saffron (replace honey with maple syrup) // 12. Black Bean Walnut Burgers with Saucy Sweet Onions from Vanilla and Bean

13. Cauliflower Cashew Lunch Bowls from Sweet Peas & Saffron (swap honey for maple syrup) // 14. Miso Glazed Sweet Potato Bowls from Making Thyme For Health

15. Sweet Potato Black Bean Burrito Bowls from Sweet Peas & Saffron // 16. Make Ahead Enchilada Lunch Bowls from She Likes Food

17. Slow Cooker Sweet Potato Chickpea Chili with Lime from Sweet Peas & Saffron // 18. Grilled Veggie & Black Bean Meal Prep Bowls (replace honey with maple syrup)

19. Slow Cooker Chickpea Tortilla Soup (Freezer to Crock Pot) // 20. Chickpea Buddha Bowls from Sweet Peas & Saffron

21 Butternut Squash Lentil Curry (Freezer Slow Cooker) from Sweet Peas & Saffron // 22. Sweet Potato, Lentil & Kale Meal Prep Salads from She Likes Food

23. Vegan Butternut Squash Casserole Meal Prep from Meal Prep on Fleek // 24. Vegan ‘Cheesy’ Spaghetti Squash Meal Prep from Meal Prep on Fleek

25. 5 Mason Jar Salads from Jessica In The Kitchen // 26. Vegan Fajita Bowls from Jessica in the Kitchen

27. Tofu Burrito Bowl Meal Prep from The Fit Kitchen // 28. Santa Fe Quinoa Stuffed Peppers from Vegan Huggs

29. Healthy Slow Cooker Sweet Potato Mexican Quinoa from Fit Foodie Finds // 30. Healthy Thai Coconut Quinoa Bowls from Fit Foodie Finds

31. Vegan Sweet Potato Buddha Bowl with Almond Butter Dressing from Ambitious Kitchen // 32. Southwest Sweet Potato Vegan Meal Prep Bowls from Salt & Lavender

33. Meal Prep Balsamic Tempeh & Roasted Veggies from Simply Quinoa // 34. Baked Falafel Bowls from Feasting at Home

35. Vegan Pho in a Mason Jar from Veggie Balance

Vegan Meal Prep Snacks & Desserts

NEW: a. The BEST Homemade Hummus from Sweet Peas & Saffron // b. No Cook Vegan Bento Snack Boxes from Sweet Peas & Saffron

1. No Bake Energy Bites 7 Ways from Sweet Peas & Saffron // 2. Lemon Coconut Chia Muffins from Vegan Richa

3. Freezer Sweet Potato Baked Taquitos from Sweet Peas & Saffron (omit cheese) // 4. Baked Samosas with Potatoes & Spinach from Elephantastic Room

5. Roasted Garlic & White Bean Hummus from Sweet Peas & Saffron // 6. Chocolate Peanut Butter Chia Pudding from Bakerita

7. Vegan Banana Chocolate Donuts from Simply Quinoa // 8. Chocolate Almond Quinoa Snack Bars from Sweet Peas & Saffron (use vegan chocolate)

9. NEW: No Bake Healthy Snack Bars from Sweet Peas & Saffron // 10. Crispy Roasted Chickpeas from Jessica in the Kitchen

11. Nut-Free Energy Bites from Sweet Peas & Saffron // 12. Vegan Maple Pecan Pumpkin Scones from Ambitious Kitchen

13. Cinnamon Apple Chips from Trial and Eater // 14. Seriously the Best Kale Chips from FitMittenKitchen

15. No Bake Cinnamon Apple Energy Bars from A Virtual Vegan // 16. My Favorite Morning Glory Muffins from Baker By Nature

Pin Recipe 5 from 3 votes

65+ Vegan Meal Prep Recipes

65+ delicious vegan meal prep recipes that will have you covered for convenient plant-based breakfasts, lunches, dinners and snacks! These recipes are easy to prepare ahead for the week, and are packed with protein to leave you feeling full.

This post contains affiliate links. Read my disclosure policy here.


Satisfy your morning hunger with this loaded Vegan Breakfast Quesadilla.

Some people think that vegans just eat oatmeal & smoothies for breakfast, but I’m here to break that stereotype with this Vegan Breakfast Quesadilla.

It’s hearty, savory and oh-so-cheesy!

Now there’s nothing wrong with having oatmeal or smoothies for breakfast, and I enjoy them often, but it’s not the only thing on the menu for vegans.

Yep, we can have fun too, and eat a wide variety of sweet, savory and comforting food.

There’s nothing missing at all in my Chocolate Chip Pancakes or my Strawberry Breakfast Muffins and this Breakfast Sandwich, except unnecessary animal ingredients.

This Breakfast Quesadilla is satisfying

Sometimes we just crave a savory & filling meal for breakfast, and these flavorful, protein-packed, cheesy tortilla wedges will satisfy that craving. They will provide the fuel to keep you going all morning, without getting hangry.

So move over Wheaties because there’s a new breakfast of champion in town!

I love traditional cheese quesadillas and I make them often, but for breakfast, I like to make them into a sustainable meal. I load them up with mouth-watering sautéed veggies, tofu eggs, and homemade or store-bought cheese.

This twist on a tradition will make your taste buds happy and will actually fill you up.


Quesadillas are completely customizable, and you can adjust them to your liking easily. Just pick out your favorite vegan cheese, veggies, protein, toppings and you’re good to go.

It’s easy to make a variety of different kinds too when you’re feeding a herd of people.

It’s a win-win for everyone!

If you don’t like tofu, but want the extra protein, you can use tempeh, vegan sausage, beans or legumes. To spice things up, you can add fresh or jarred jalapeño.

I love dousing them with hot sauce, so I leave out the extra heat. You can use a variety of different veggies too, like spinach, corn, tomatoes, zucchini, and mushrooms.

Have fun with it because there aren’t any rules in quesadilla making.


Ideally, I like to have breakfast at the table, but some mornings that’s not possible. Sure, it’s easier to grab a bagel or pop tart and head out the door, but it won’t be long before your tummy is grumbling for more food.

These breakfast quesadillas are a real badass grab & go meal!

So for busy mornings, I’ll make a stack of quesadillas and the gremlins will flock to the kitchen, grab a few wedges and head out the door.

No silverware required 😉


This breakfast quesadilla can be yours in about 25 minutes. Just wash and prep your veggies (can be done the night before), heat up the skillet and start sautéing. Then cook the tofu eggs until lightly brown.

Now heat up the tortillas, then add the vegan cheese, tofu, sautéed veggies and more cheese. Fold it over and cook on each side for 1 1/2 minutes, until lightly browned and cheese is melted to perfection. Cut in half and they are ready to be gobbled up.

If you purchase tofu packaged in water, you’ll need to press the tofu for 15 minutes. You can also press it overnight in the fridge to make it even quicker.

I like to buy vacuum packed tofu that’s pre-pressed and ready to cook, but not every store carries this though. I don’t recommend the silken tofu in the tetra pak for this recipe because the texture is too smooth.


Fresh-cut cilantro
Pico de gallo
Vegan sour cream
Hot sauce
Sliced avocado
Jarred jalapeño

Alright, are you guys ready to have the breakfast of the century? Let’s go!


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I’d love to hear from you

If you make this breakfast quesadilla, I’d love to get your feedback. You can leave a comment below, and let me know what you think. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

Step By Step Photos Above

Vegan Breakfast Quesadilla

Satisfy your morning hunger with this loaded Vegan Breakfast Quesadilla. 5 from 3 votes Pin Course: Breakfast Cuisine: Vegan Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 4 Calories: 291kcal Author: Melissa Huggins

  • olive oil
  • 1/2 onion , diced
  • 1 red bell pepper , diced
  • 1 green bell pepper , diced
  • 1 block extra firm tofu , pressed & crumbled into small bite-sized pieces (*see note)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin powder
  • 1 teaspoon sea salt , more to taste
  • 1-2 cups vegan cheese shreds , more if preferred
  • 3-4 10-inch tortillas
  • Heat 2-3 teaspoons of olive oil in a large skillet over medium heat. Add onions, red bell pepper, green bell pepper. Sprinkle with salt. Sauté for 5-6 minutes, until veggies are tender. Remove from pan and set aside.
  • Wipe out the same pan and return to stove on medium heat. Add 1 tablespoon olive oil & stir in turmeric, garlic powder & cumin, combine well. Now add crumbled tofu and sprinkle with salt. Toss to coat. Cook for 5-6 minutes, until heated through and lightly browned. Taste for seasoning and add more as needed.
  • Heat a separate large non-stick pan or griddle over medium heat. When heated, place one tortilla in the pan and heat for 30 seconds. Flip the tortilla and prepare to assemble. Add 1/4 cup cheese (or more) to half of the tortilla. Now add a layer of tofu eggs on top, then a layer of onions & peppers, and top with another 1/4 cup (or more) of cheese. Don’t overfill. Fold over to close.
  • Lightly press down tortilla with the spatula. Cook for about 1 minute and flip. Cook other side for 1 1/2 minutes, or until cheese is melted & tortilla is lightly browned. Lightly press with spatula again. Be careful not to burn. Remove from pan. Place in oven on low heat to keep warm. Repeat process for remaining tortillas. Cut in half to serve.

*Makes 3-4 quesadillas using 10-inch tortillas *Pressing Tofu: place a block of tofu on a paper towel lined plate, and wrap tofu in a few paper towels. Add another plate on top of tofu, and add a few cans of food on top or a heavy book. Let it drain for 15 minutes. You can also press it overnight in the fridge to make it even quicker. I like to buy vacuum packed tofu that’s pre-pressed and ready to cook, but not every store carries this though. *Prep time doesn’t include tofu pressing time. *Optional topping ideas: Pico de gallo, Salsa, Vegan sour cream, Fresh-cut cilantro, Guacamole, Sliced avocado Calories: 291kcal | Carbohydrates: 34g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Sodium: 587mg | Potassium: 411mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1040IU | Vitamin C: 62.9mg | Calcium: 95mg | Iron: 2.4mg Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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Melissa Huggins

Melissa is the creator and recipe developer of the popular food & lifestyle blog, Vegan Huggs. It’s a friendly and approachable environment for anyone who’s curious about plant-based eating or cruelty-free living. Her blog is filled with comforting, familiar and easy-to-follow recipes that will fit into every household. Each dish is beautifully photographed in her own unique style with an inviting feel to them. Also, she has built a solid relationship with her readers and has a real understanding of what makes them return. Follow me

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Vegetarian meals with eggs

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