The past decade has seen more and more people adopting a more sustainable lifestyle. With that, a lot of people are limiting their meat consumption or even abstaining from animal-derived products altogether. Veganism and vegetarianism have evolved into a global consumer trend.

Contrary to what many people think, being a vegetarian or vegan does not imply that the only breakfast options you have are fruits, multivitamin juices, and toast with jam. There’s much more to vegetarianism. When it comes to a vegetarian diet, there are more options than you could imagine. Sweet, savory, smoothies, granola bars, crêpes, gluten-free recipes, you name it.

Vegetarian breakfast recipes without eggs

Research shows that by having a good breakfast, you improve your productivity, memory, performance and give your body all the necessary nutrients. If you have recently turned a vegan or vegetarian, you may be finding it difficult to find a replacement for eggs, especially in the mornings. And that’s true too! If you want to avoid those dreaded 10:30 hunger pangs—you would need to make protein a significant part of your diet. The good news is that there are many excellent protein-rich vegetarian breakfast ideas no eggs that can easily add to your breakfast protein count and we present you the ABC of best breakfast for vegetarians with some fast, healthy and easy vegetarian breakfast recipes that will change your mornings forever.

Protein-rich and easy vegetarian breakfast recipes

Apple-Cinnamon and Barley

High-quality, whole-grain cereal is full of fiber and protein. When you add milk to it to either cook the grains or top it off, your body gets a whopping 8 gms of protein per cup and you get a warming breakfast that will keep you satiated for hours.

What you will need is 200 grams of pearled barley, a handful of walnuts, brown sugar to taste, a teaspoon of cinnamon powder, a pinch of nutmeg, 1 cup milk and half a cup of cubed apple pieces.

Boil 2.5 to 3 cups of water and add barley to it. Cook for 30 minutes or until the barley absorbs the liquid. Add in sugar, walnuts, nutmeg, and cinnamon. Also, add half cup milk, and keep stirring until the mixture turns creamy. You can add more milk to get your desired consistency. Transfer to a bowl and top with apple cubes.

Chocolate Peanut Butter Breakfast Quinoa – Healthy and simple vegetarian breakfast rich in protein

Quinoa is famous for being a vegan lover’s favorite. Quinoa is primarily a plant whose seeds are used by vegans in a lot of food preparations. The protein content per 100 gms of Quinoa seeds is more than 100gms of brown rice. Nutritionists have declared quinoa as a source of complete proteins. A lot of athletes have added quinoa to their diets to get the necessary proteins for their requirements. For a quick breakfast, you can boil the quinoa in soy milk. This will make quinoa soft and creamy. You may want to add in a little of cocoa or carob powder, a dash of peanut butter, and a teaspoon of maple syrup, and you will have nutrients-loaded hearty breakfast with no added sugar.

Peanut butter sandwich with flaxseeds

Peanut butter is a good source of potassium and protein. So, for a quick, easy and yet filling breakfast, you may want to slather some, preferably organic, peanut butter on a slice of whole-wheat or multi-grain bread and on top sprinkle a few sesame or flaxseeds. The seeds are rich in Omega 6 and very good for your heart.

Upma – Semolina pudding

Want to try a savory breakfast without eggs? Try Upma, one of the breakfast recipes, South Indian breakfast dish made from semolina. Upma is easy to prepare and a great weight loss breakfast idea. Upma may also be garnished with a variety of sprouts, peanuts, and cashews.


  • 200 gms semolina
  • 1 bell pepper (chopped)
  • Handful of sprouts
  • 1/2 lemon
  • 1/2 tablespoon cooking oil
  • 10-12 curry leaves
  • 2 cups of water
  • 2 tablespoons of chopped coriander leaves
  • Salt to taste


  1. Set cooking pan on low flame.
  2. Put cooking oil. Don’t overheat
  3. Add the curry leaves
  4. Add water.
  5. When the water has started to boil, reduce the heat and add semolina.
  6. Add bell pepper and sprouts. When semolina begins to thicken, reduce the heat. Add salt
  7. Once done, garnish with coriander leaves.
  8. Squeeze the lemon juice before serving.

Indian breakfast recipes with bread – Aloo Paratha (Wheat bread stuffed with potatoes)

If you are looking for weight loss breakfast recipes, this might not be your best choice. This is one of the most popular North Indian breakfast recipes and also one of the popular vegan breakfast recipes in India and around the world. The paratha is basically a kind of bread made from wheat flour and in this case they are stuffed with potatoes (Aloo). If you want to give your taste buds a royal treat, indulge in this delicacy from North India.

The parathas can be served along with curd or Greek yogurt or a dash of butter.

Dough Ingredients

1 cup wheat flour

1/2 cup of water or enough to make the dough

1 pinch of salt

Stuffing Ingredients

3 medium potatoes

Chopped onion

1/2 tablespoon of Garam Masala (mixed spices), optional

Red chili powder or paprika powder


Additional Ingredients

Additional wheat flour to dust

Cooking oil


  1. Boil the potatoes with a little salt
  2. Make a smooth dough with wheat flour and water
  3. Form a ball with the dough, put a little oil just to soften the surface and let stand for at least 10 minutes in a covered container.
  4. While the flour rests, you can start to make the filling. For this, you put a little oil in a pan and put the chopped onion.
  5. Add the boiled and peeled potatoes in the pan over medium heat, then the Garam Masala, turmeric, and red chili powder. Mix well and mash the mixture
  6. Take a portion of dough, form a ball and roll it to form a circle of app 10 cm in diameter.
  7. Put a little of the potato filling in the center of the circle, seal the edges of the dough together to form a ball again.
  8. Carefully roll it again without letting the filling come out.  Do the same with the other portions.
  9. In a pan with a little oil and over medium heat, roast the parathas one by one until golden brown. You will have to flip the sides in between to make sure both sides are cooked evenly.

Chickpea salad with vegetables

If you are on a vegan weight loss plan, then this vegan breakfast recipe, overflowing with nutrients and good fat, can be an excellent choice.  We recommend using chickpeas as a source of protein to satisfy your hunger and fill you with the nutrients you need.

It’s very simple and quick. Just wash and drain the cooked chickpeas and mix them with slices of tomato, onion, celery, vinegar, lettuce, spinach, and olive oil and you have a bowlful of health in your hands. Enjoy!