By Lisa Esile, MS,
Sick of the same old breakfasts? Want a special brunch to celebrate with friends and family? Loaded with veggies and grains and packed with flavor, vegan breakfast bakes are a great way to start the day. And most bakes refrigerate well, making them a handy option for baking ahead and then simply reheating the morning of. From baked oatmeal and fruity quinoa crumble to comforting potato casseroles, “eggy” frittatas, and hearty rice and beans, this collection of vegan breakfast bakes is guaranteed to up your breakfast game. As an added bonus, all recipes are free of oil and refined sugar, so they’ll leave you feeling supercharged and not sluggish.
For more breakfast ideas, check out these Deliciously Healthy Vegan Brunch Recipes
Quinoa and Apple Breakfast Casserole with Cherry Drizzle
In this scrumptious cobbler-like casserole, orange- and ginger-infused quinoa and earthy walnuts nestle between layers of tender apple slices. Sweetened with dates and topped with a sweet cherry sauce made with almond butter for a little richness, you’ll savor every mouthful. Garnish with cherries and walnuts and a sprinkling of sesame seeds for crunch. Note: This can be made up to two days in advance. A commenter writes, “It’s a delicious breakfast dish.”
Scrambled Tofu Casserole with Mushrooms and Spinach
Black salt gives this tofu breakfast bake a delicious eggy flavor, while turmeric lends an appealing yellow hue. Umami mushrooms, earthy spinach, and sweet bell peppers ensure lots of veggie goodness, and cubes of whole wheat bread soak up all the flavors. Bake for 30 minutes or until the top is golden. This is a great base recipe that is easy to adapt. For instance, you can leave out the whole grain bread and serve it with a side of toast. If you’re gluten-free, add a few potatoes or serve it with oven-baked potato chips and ketchup. Yum!
Tofu and Veggie Frittata
Versatile and simple to make, this satisfying vegan frittata is a great way to use up veggies lurking in the back of the fridge. A seasoned mix of chickpea flour, tofu, and aquafaba coats the potato and other vegetables and tastes remarkably like cheesy eggs. A fan writes, "This turned out wonderfully delicious. The textures were very ‘egg-like,’ and the taste was as good as any traditional frittata I remember. I would readily offer this version of a frittata to any omnivores at the table, and they would enjoy it and likely ask for more!"
Healthy Salsa Verde Taco Casserole
In this stellar bake, a mix of seasoned barley, mushrooms, and spinach sits beneath chewy corn tortilla strips, sweet corn, and creamy Great Northern beans. Slather tangy oven-roasted salsa verde over the top and pop it in the oven. The hardest part is waiting for it to bake, but you only need to wait 30 minutes! Note: If you don't have fresh tomatillos, use store-bought salsa verde instead.
Oatmeal Breakfast Bake with Berries and Almonds
With its frozen berries and everyday ingredients, it's easy to see why this nourishing oatmeal-berry bake is a crowd favorite. The creamy cinnamon-infused oatmeal—sweetened with maple syrup, plump raisins, and juicy blueberries—melts in your mouth. Raspberries add vibrant color and a subtle tartness that pops off the palate, and a handful of slivered almonds sprinkled over the top adds a crunchy texture. A fan writes, "I have made this several times—it's like having dessert for breakfast (and I mean that in a good way)."
Vegan Hash Brown Casserole with Tempeh Crumbles
Calling all potato lovers! In this cozy casserole, grated potato, sweet and smoky jarred red bell peppers, and nutty tempeh get baked with a savory plant-milk broth to create deliciously creamy intermingled flavors. A few finely chopped scallions lend a balancing sharpness. This delectable potato-tempeh casserole needs 90 minutes to bake: Plenty of time to dive into that book or play a round of Chutes and Ladders with the kids.
Mexican-Style Vegan Bean and Rice Casserole
Toasted cumin seeds and ancho chile powder add rich flavor to this black bean and brown rice casserole by Chef Del Sroufe. The cheesy sauce—a raw blend of onion, red bell pepper, cashews (optional), nutritional yeast, and tahini (also optional)—gets poured over the casserole before baking. Note: The recipe calls for cooked rice, so be sure to have that on hand. A fan shares, “This is one of my standard go-to recipes—the family Love it!” Another writes, “Amazing! It was so good. My meat-eating husband loved it.”
Vegan Nachos Verdes
Kick off the weekend with this scrumptious vegan nacho bake. Layers of homemade crispy corn chips and a well-seasoned mix of lima beans, onions, and corn get a flavor lift from the tangy salsa verde. Serve with tofu-spinach sour cream, cilantro, scallions, and jalapeño (optional) for a memorable family meal that’s special enough to serve to guests. A reviewer writes, “Yum! These were delicious! The vegan ‘sour cream’ will be great on other dishes as well.”
Tortilla Española with Potatoes and Red Peppers
More like a frittata, the Spanish tortilla offers layers of potato bound together with egg. In this vegan version, crumbled tofu and aquafaba replace the egg, while onion, garlic, and jarred red bell peppers lend a sweet, earthy flavor. Notes a fan, “This is a fabulous recipe. It is time-consuming but worth it.”
Cheesy Vegan Potato Casserole
Dreena Burton’s potato casserole is a great way to start the day. Nutritional yeast, smoky paprika, and nutty tahini give the sauce a cheesy flavor, while partially mashed cannellini beans add extra creaminess. A quick bake in the oven, and it’s ready. A commenter shares, “We enjoyed the flavor of this dish. I added mixed veggies to brighten it up. I will definitely make this again.”
Gājjar No Halvo Baked Oatmeal
Gājjar no halvo is a popular Indian dessert featuring grated carrots in cardamom-infused cream. This vegan twist has none of the saturated fat of the traditional version, and uses oat, chia seeds, and flaxseeds to give it creaminess. Naturally sweetened with mashed banana and dates, this fragrant bake is healthy enough to eat any time of the day. A satisfied reader comments, “Made this last night for breakfasts this week. Really delicious with some oat milk, maple syrup, and a handful of raspberries. The nuts and carrots give a pleasant texture, but you don't really pick out the carrot flavor.”
About the Author
About the Author
Lisa Esile, MS
As an author, Do Nothing meditation instructor, and wellness coach, Lisa Esile combines her love for food and nutrition with her mental health background and delights in helping people find a stress-free way to make lasting lifestyle changes. Esile has a master’s degree in human nutrition and is the co-author/illustrator of Whose Mind Is It Anyway? Get Out of Your Head and Into Your Life. Learn more at lisaesile.com.
See More from this AuthorMORE FROM FORKS OVER KNIVES
Join our mailing list
Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.
By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.
Comments (0)
(0 from 0 votes)