Easy Vegan Breakfasts to Try This Veganuary

Easy Vegan Breakfasts to Try This Veganuary

When somebody says vegan breakfast, what do you think of? With so many go-to breakfast options off limits, it can be hard to find delicious and easy vegan alternatives to fuel you for the day ahead. Whilst eggs, bacon, sausages and even milky cereal are all no-gos, there are still plenty of easy vegan breakfast recipes that will get you excited to get out of bed in the mornings. We’ve compiled four of our favourites to get you started:

Mushroom on sourdough toast

Give the humble mushroom a serious upgrade with this quick and delicious recipe.


  • 2 large portobello mushrooms, thinly sliced
  • 1 teaspoon olive oil
  • 2 cloves of crushed garlic
  • 1 tablespoon soy sauce
  • 100ml cashew milk
  • 2 slices of sourdough
  • Salt and pepper to taste
  • Finely chopped parsley

Step 1 - Heat the olive oil in a pan, and add garlic. Your pan should be on a medium-high heat, because if the oil isn’t hot enough the mushrooms will start to water out and you’ll be steaming, not sauteing!

Step 2 - Add the sliced mushrooms and seasoning. Cook the mushrooms for 4-5 minutes until they’re tender and lightly browned.

Step 3 - Add the soy sauce and cashew milk and stir well until the milk forms a creamy sauce. 

Step 4 - Ladle over slices of sourdough and sprinkle with parsley.

Top top: Drizzle with sriracha and chilli flakes for a fiery kick. 

Blueberry Banana Smoothie

Fresh and fruity, this berry smoothie is packed with antioxidants to give your immune system a boost.


  • 250g of frozen blueberries
  • 1 banana
  • 1 teaspoon fresh lemon juice

Step 1 - Add all ingredients to a blender and blend until smooth. Our 3-in-1 smoothie maker is the best for this. Add water if too thick, and scrape sides to ensure the smoothie is fully blended.

Looking to mix it up? Swap the berries for 250g of frozen mango or peach.

Vegan Waffles

Crispy, fluffy and light, these waffles are sure to impress. Whether you’re making them for the whole family or freezing a batch for when you need a hearty breakfast, these waffles are a tried and tested winner.


  • 350ml of vegan milk - coconut, unsweetened soy or oat
  • 240g plain flour
  • 50g melted coconut oil or melted vegan butter
  • 2 teaspoons apple cider vinegar or lemon juice
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • 1 tablespoon brown sugar or maple syrup
  • ½ teaspoon vanilla extract
  • Toppings to serve

Step 1 - Mix the milk, vanilla extract and lemon juice into a small bowl. Leave to one side for 5 minutes.

Step 2 - In a large bowl, sift together the flour, baking powder and salt. The more you sift, the fluffier your waffles will be!

Step 3 - Add the sugar, melted coconut oil or butter, and buttermilk mixture into the dry ingredients. Gently mix until just combined into a thick batter. Lumps don’t matter!

Step 4 - Preheat your waffle maker and lightly grease to avoid the waffles sticking. (Use our heart-shaped waffle maker for the most romantic waffles ever!)

Step 5 - Scoop out some batter and pour/spread into the middle of the waffle maker. Close the lid and let the waffles cook until the steam has stopped appearing.

Step 6 - To keep your waffles warm as you cook the rest, simply pop them in the oven at 95 degrees. This will ensure each waffle stays crispy and hot when you come to serve.

Step 7 - Drizzle with sauce, cream or any fruity toppings of your choice.

Vegan Full English

Who said the Full English had to be reserved for meat eaters? This simple fry-up is the perfect start to any weekend.


  • 2 vegan sausages
  • 2 hash browns (frozen)
  • ½ can of baked beans
  • 1 large red tomato
  • 1 portobello mushroom
  • 2 slices of sourdough toast
  • 5 garlic cloves, finely chopped
  • ½ teaspoon salt
  • 2 to 3 fresh chillies, finely chopped
  • Drizzle of olive oil

Step 1 - Preheat the oven.

Step 2 - Add your sausages and hash browns to a baking tray and place in the oven (depending on individual timings).

Step 3 - Whilst your sausages and hash browns cook, slice your mushroom into small slivers and chop your tomato in half. Set aside.

Step 4 - Heat your frying pan with a little oil, and when the pan is hot enough add the mushrooms. When they start to brown, add a little salt, half the garlic and some of the chopped chilli.

Step 5 - In the same pan, place both tomato halves cut-side down. Drizzle a little more olive oil over the top and cook on a medium heat for 5 minutes. Then flip and add the rest of the garlic, chillies and salt on top. Keep these cooking for a few more minutes until done.

Step 6 - When your sausages and hash browns are brown and nearly ready, heat your baked beans in the microwave for 2 minutes and pop your sourdough into the toaster. Add the tomatoes, mushrooms and beans on top of the sourdough and place your sausages and hash browns on the side. Serve and enjoy!

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