7 Vegan Variations on These Classic Breakfast Recipes

Fluffy Pancakes: Ditch the eggs and milk! Combine mashed banana, plant-based milk (such as oat milk or almond milk), baking powder, and whole-wheat flour for fluffy vegan pancakes.

Smoked Salmon Scrambled Eggs (no eggs!): Scramble crumbled firm tofu with nutritional yeast, turmeric, and a touch of kala namak salt for a "fishy" flavor. Serve on toasted whole-wheat bagels with sliced avocado and capers for a vegan take on this New York classic.

French Toast with a Twist: Dip bread slices in a mixture of plant-based milk, cinnamon, and vanilla extract. Coat in a chickpea flour batter and fry until golden brown. Drizzle with maple syrup and top with fresh fruit or a dollop of coconut whipped cream for a luxurious treat.

Oatmeal, But Not As You Know It: Skip the milk and go for a savory twist! Cook rolled oats in vegetable broth with chopped mushrooms, spinach, and your favorite spices. Top with a drizzle of olive oil and a sprinkle of nutritional yeast for a protein-packed, savory breakfast bowl.

Granola and Yogurt Parfait (Vegan Style): Blend soaked cashews and pitted dates into a creamy "yogurt" base. Layer it with homemade granola made with nuts, seeds, and oats, and top with fresh berries and chopped nuts for a healthy and delicious parfait.

 Breakfast Burrito with a Kick: Stuff whole-wheat tortillas with scrambled tofu, sauteed black beans, bell peppers, salsa, and guacamole for a protein-rich and flavorful breakfast burrito. Add a dollop of cashew "sour cream" for extra creaminess.

Smoothie Bowl Extravaganza: Blend frozen banana, plant-based milk, spinach, and your favorite protein powder for a smoothie base. Pour it into a bowl and top with an assortment of berries, granola, chia seeds, and chopped nuts for a nutrient-packed and visually appealing breakfast.