Delicious Vegan Breakfasts: 3 High-Protein Savoury Ideas

Start your day with a nutritious and revitalizing breakfast packed with protein and delightful flavors. These three delicious vegan breakfasts are super healthy and great for any age.

In this article, we’ll unveil three vegan high-protein savory breakfast ideas, tailor-made for vegetarians, and health-conscious individuals seeking to enhance their plant-based protein intake. These breakfast choices not only entice your taste buds but also provide vital nutrients for your overall well-being.

Why Choose High Protein Delicious Vegan Breakfasts?

Appreciating the significance of incorporating protein breakfasts into your daily routine allows you to relish these wholesome dishes to the fullest. A breakfast abundant in protein serves a crucial role in stabilizing blood sugar levels, ensuring sustained energy and satiety throughout your morning. Moreover, the protein content supports muscle repair and growth, contributing to your overall physical well-being. 

By embracing plant-based protein sources, you not only foster a more eco-friendly lifestyle but also proactively promote optimal health for yourself and the environment.

Kitchen Equipment Needed

Before we begin preparing these delectable breakfasts, make sure you have the following kitchen equipment ready:

  • Non-stick skillet
  • Saucepan with lid
  • Baking sheet
  • Blender or food processor
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons

Now that we have everything set, let’s dive into the three delicious vegan breakfasts!

Recipe 1: Tempeh and Veggie Breakfast Hash

Discover a delightful and protein-rich breakfast option with our Tempeh and Veggie Breakfast Hash. Packed with nutritious ingredients and bursting with flavors, this savory hash is perfect for vegans and health-conscious individuals looking to start their day on a delicious note.


  • 1 block of tempeh, crumbled
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small zucchini, diced
  • 1 small red onion, diced
  • 2 cloves of garlic, minced
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish


  1. Using a non-stick skillet, heat 1 tablespoon of olive oil over medium heat.
  2. Add the crumbled tempeh and cook for 4-5 minutes until lightly browned. 
  3. Remove the tempeh from the skillet and set it aside.
  4. In the same skillet, add the remaining olive oil and sauté the diced red and green bell peppers, zucchini, red onion, and minced garlic until they become tender and slightly caramelized.
  5. Add the cooked tempeh back into the skillet and season the mixture with smoked paprika, ground cumin, salt, and pepper. 
  6. Stir well to combine all the flavors.
  7. Garnish the Tempeh and Veggie Breakfast Hash with fresh cilantro and serve hot.

Food pairings:

Enhance the flavors of the Tempeh and Veggie Breakfast Hash by serving it alongside a side of fresh avocado slices and a dollop of tangy vegan yogurt. The creamy avocado complements the hearty tempeh, while the yogurt adds a delightful tanginess that balances the flavors perfectly.

Storing Leftovers:

In the unlikely event that you have any leftovers from these delicious vegan recipes (though they might not last long!), simply store them in airtight containers in the refrigerator. The Tempeh and Veggie Breakfast Hash can be safely refrigerated for up to 3 days, allowing you to enjoy its flavors for another hearty breakfast.

Recipe 2: Chickpea Flour Pancakes

Savor the goodness of Chickpea Flour Pancakes, a savory twist on traditional pancakes. Made with chickpea flour and infused with chopped spinach and grated zucchini, these protein-rich pancakes are a delightful and nutritious breakfast choice.


  • 1 cup chickpea flour
  • 1 cup water
  • 1/4 cup finely chopped spinach
  • 1/4 cup grated zucchini
  • 2 tbsp chopped fresh parsley
  • 1/2 tsp baking powder
  • 1/2 tsp ground cumin
  • Salt and pepper to taste
  • Olive oil for cooking


  1. In a mixing bowl, combine the chickpea flour, water, baking powder, ground cumin, salt, and pepper. 
  2. Whisk until you get a smooth pancake batter.
  3. Add the finely chopped spinach, grated zucchini, and fresh parsley to the batter. 
  4. Stir well to evenly distribute the vegetables.
  5. On medium heat, lightly coat a non-stick skillet with olive oil.
  6. Pour a ladleful of the pancake batter onto the skillet and cook for 2-3 minutes on each side until golden brown.
  7. Repeat the process with the remaining batter, adding more olive oil to the skillet as needed.

Food Pairings:

Indulge in the delightful Chickpea Flour Pancakes by drizzling them with maple syrup and sprinkling a handful of chopped nuts on top. The natural sweetness of the syrup enhances the savory pancakes, while the nuts add a satisfying crunch, making each bite a delightful combination of flavors and textures.

Storing Leftovers:

The Tofu Breakfast Burritos have the potential to be refrigerated for up to 3 days, offering you the chance to relish the delicious flavors and nourishing essence during the next morning’s meal.

Recipe 3: Tofu Breakfast Burritos

Energize your mornings with Tofu Breakfast Burritos, a delicious and protein-packed vegan breakfast option. Filled with crumbled tofu, cooked quinoa, and a variety of fresh vegetables, these burritos are a delightful way to kick-start your day.


  • 1 block of firm tofu, drained and crumbled
  • 1 cup cooked quinoa
  • 1 cup black beans, drained and rinsed
  • 1/2 cup diced tomatoes
  • 1/4 cup diced red onion
  • 2 tbsp chopped fresh cilantro
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • Salt and pepper to taste
  • Whole-grain tortillas
  • Avocado slices for serving


  1. In a saucepan, warm the crumbled tofu over medium heat until heated through.
  2. Add the cooked quinoa, black beans, diced tomatoes, diced red onion, chopped cilantro, ground cumin, chili powder, salt, and pepper to the saucepan. 
  3. Stir well to combine all the ingredients and let them cook together for 2-3 minutes.
  4. Warm the whole-grain tortillas and spoon the tofu and quinoa mixture onto each tortilla.
  5. Top the filling with avocado slices and roll the tortillas into burritos.

Food pairings: 

Elevate the taste of the Tofu Breakfast Burritos by pairing them with a zesty salsa or a refreshing cucumber and tomato salad. The vibrant salsa adds a burst of tangy flavors, while the crisp and juicy salad provides a refreshing contrast to the hearty burrito filling, creating a delightful and satisfying meal.

Storing Leftovers:

Should you happen to have any leftovers, keep them fresh by storing them in airtight containers in the refrigerator. The Chickpea Flour Pancakes are best enjoyed fresh, so indulge in their savory goodness while they are at their peak of deliciousness.

FAQ About these Delicious Vegan Breakfasts

Can I use frozen vegetables for the Tempeh and Veggie Breakfast Hash?

Absolutely! While fresh vegetables add great flavor, frozen veggies can be a convenient and equally tasty option.

Can I make the Chickpea Flour Pancakes gluten-free?

Yes! These pancakes are a safe and delightful choice for individuals with gluten sensitivities, as chickpea flour is naturally gluten-free.

Can I substitute the black beans in the Tofu Breakfast Burritos?

Of course! You can use any beans you prefer, such as kidney beans or pinto beans, to suit your taste.

How can I make the Tofu Breakfast Burritos spicier?

If you love some heat, add a pinch of cayenne pepper or a dash of hot sauce to the tofu and quinoa mixture.