30 High-Protein Vegan Breakfasts that Are Plant-Based and Totally Satisfying

• Time Commitment: 8 hours, 5 minutes
• Why I Love It: make ahead, no cook
• Protein Content: 29g

The peanut butter, oats and nut milk will keep you full until lunchtime rolls around, but the even better part is that it’s ready when you roll out of bed. Just assemble the jar the night before, and add the toppings on your way out the door.

• Time Commitment: 40 minutes
• Why I Love It: <500 calories, gluten free
• Protein Content: 16g

A frittata without eggs? Yep, it’s a thing, thanks to protein-rich chickpea flour, which acts like eggs when combined with water. Toss in any vegetables you like (or whatever’s hanging around in your fridge).

• Time Commitment: 35 minutes
• Why I Love It: kid-friendly, gluten free, no cook
• Protein Content: 25g

Admittedly, this is a big breakfast cookie. You could easily split it in half and still get 12 grams of protein in your morning meal. (Or eat the whole thing; we won’t judge.)

• Time Commitment: 1 hour, 10 minutes
• Why I Love It: crowd-pleaser, kid-friendly
• Protein Content: 10g

Cake for breakfast is totally acceptable when it’s made with nutritious spelt flour (which is made from a high-protein grain) and blueberries. Banana bread who?

• Time Commitment: 15 minutes
• Why I Love It: <30 minutes, low sugar
• Protein Content: 11g

See ya later, cheese and eggs: This plant-based version of chilaquiles is made with crumbled tofu and is ready in just 15 minutes. If you want to make it even faster, substitute jarred salsa for the sauce.

• Time Commitment: 30 minutes
• Why I Love It: <500 calories
• Protein Content: 10g

It cooks like eggs, looks like eggs and even tastes a lot like eggs. You’ll have everyone fooled (and one bite of the juicy mango salsa will have them coming back for more).

• Time Commitment: 30 minutes
• Why I Love It: <500 calories, low sugar
• Protein Content: 9g

Sure, these waffles are tasty and downright gorgeous, but they also happen to be gluten-free, since buckwheat flour isn’t *technically* a grain, unlike traditional wheat flour. (It’s still high in protein, like spelt, though.)

• Time Commitment: 15 minutes
• Why I Love It: no cook, <30 minutes
• Protein Content: 9g

Swap the honey for maple syrup or agave if you want to make this plant-based, high-protein smoothie truly vegan. Just don’t skip the chia seeds, which are key to this smoothie’s nutritious punch.

• Time Commitment: 15 minutes
• Why I Love It: <30 minutes, <10 ingredients
• Protein Content: 10g

This plant-based porridge is the morning calm you need after hitting snooze twice. It’s made with chamomile tea, which is known to be soothing and tastes slightly floral.

• Time Commitment: 1 hour, 40 minutes
• Why I Love It: make ahead, gluten free
• Protein Content: 9g

It’s sweet and rich enough to taste decadent, but also has plenty of protein to keep you satiated until your next meal. (And that’s more than you can say for most granolas.) Again, use maple syrup in place of honey to keep it vegan.

• Time Commitment: 30 minutes
• Why I Love It: <10 ingredients
• Protein Content: 8g

Swap the usual oats for quinoa, which is gluten free and loaded with plant-based protein. The berries and coconut are a lovely touch, but customize it as you see fit: Peaches and almonds, or bananas and pecans would each be delish.

• Time Commitment: 40 minutes
• Why I Love It: low sugar
• Protein Content: 14g

FYI, regular avocado toast contains only about six grams of protein (that’s because avocado happens to be a relatively high-protein fruit). But if you add chickpeas…well, it’s a total game-changer. The tahini dressing is just gilding the lily at this point.

• Time Commitment: 20 minutes
• Why I Love It: gluten free, <30 minutes
• Protein Content: 17g

They’re as fluffy and flavorful as any diner short stack, but a little more nutritious and ready in 20 minutes. Using flaxseed as a substitute for eggs (and almond milk with lemon as a vegan buttermilk substitute) is key to keeping them plant-based.

• Time Commitment: 50 minutes
• Why I Love It: sheet pan recipe, gluten free
• Protein Content: 11g

Chickpeas and sweet potatoes are both high-protein vegetables, so it only makes sense to combine them into one simple, savory dish. Since everything cooks on one baking sheet, it’s easy to make (and clean up).

• Time Commitment: 45 minutes
• Why I Love It: gluten free, special occasion–worthy
• Protein Content: 14g

These savory, gluten-free crepes make a delicious and deceptively fancy breakfast, but you could also serve them for lunch or dinner. To save time during the week, you can prep the batter ahead and store it in the fridge for up to seven days, according to recipe developer Jodi Moreno.

• Time Commitment: 5 minutes
• Why I Love It: gluten free, no cook, <15 minutes
• Protein Content: 13g

Can you believe there’s a cup each of spinach and cauliflower in there? Not at first sip you can’t, thanks to blueberries, bananas and peanut butter.

• Time Commitment: 15 minutes
• Why I Love It: one pan, <30 minutes
• Protein Content: 21g

It’s basically the building block for any savory, high-protein vegan breakfast, and eggs need not apply. Try putting it in a hash, a vegan breakfast burrito or even atop a breakfast salad.

• Time Commitment: 5 minutes + chilling time
• Why I Love It: make ahead, no cook
• Protein Content: 8g

It tastes like a Creamsicle and tastes best if you prepare it the night before. Who doesn’t love a make-ahead breakfast? (Make sure you stir the mixture after letting the chia seeds hydrate, since they have a tendency to clump.)

• Time Commitment: 5 minutes
• Why I Love It: <15 minutes, no cook
• Protein Content: 11g

As far as I know, there’s no rule that says your breakfast can’t taste like dessert (especially if you sneak a cup of spinach in there). You can use any dairy-free milk substitute and nut butter to customize it to your liking.

• Time Commitment: 5 minutes + chilling time
• Why I Love It: make ahead, <10 ingredients, no cook
• Protein Content: 9g

Even meal-prep haters can embrace this high-protein vegan breakfast, since it takes just 5 minutes to assemble and there’s no cooking (besides toasting some shredded coconut).

• Time Commitment: 25 minutes
• Why I Love It: <30 minutes, <10 ingredients
• Protein Content: 15g

Oatmeal in the a.m. is certainly nothing new, but adding chai spices and rich, fatty milk make it more exciting and filling to boot. You can also prep it the night before and stash it in the fridge for an on-the-go breakfast idea.

• Time Commitment: 25 minutes
• Why I Love It: <30 minutes, <500 calories
• Protein Content: 18g

Kale for breakfast? It’s a thing, thanks to this comforting, vegan breakfast recipe. Topped with a rich and punchy citrus, ginger and tahini dressing, you’ll take one bite and never look back.

• Time Commitment: 2 hours, 30 minutes
• Why I Love It: crowd-pleaser, make ahead, <10 ingredients
• Protein Content: 15g

These swirly, savory buns are proof that you don’t need a ton of butter or milk to make a satisfying breakfast pastry. Olive oil enriches the dough, and each bite is packed with tangy, nutty za’atar—make your own blend or buy one at the store.

• Time Commitment: 15 minutes
• Why I Love It: <30 minutes, <10 ingredients
• Protein Content: 30g

Tempeh is made from fermented soybeans, and because the whole bean is used, the protein content is high and the flavor is maximized. Here, a quick glaze takes the plant-based protein to the next level.

• Time Commitment: 1 hour, 10 minutes
• Why I Love It: gluten free, make ahead
• Protein Content: 9g

Quinoa may be a seed, but it’s surprisingly high in protein. That, plus plenty of nuts, makes this gluten-free granola surprisingly filling. Serve it over plant-based yogurt or eat it by the handful.

• Time Commitment: 5 minutes
• Why I Love It: <15 minutes, <10 ingredients, no cook
• Protein Content: 12g

If you’re ever stuck trying to decide between a smoothie and oatmeal, you don’t have to choose. This bowl is cool and refreshing like the former but has all the benefits of the latter (like fiber and a touch of protein that will keep you satisfied until lunch).

• Time Commitment: 55 minutes
• Why I Love It: crowd-pleaser, make ahead, beginner-friendly
• Protein Content: 6g

This baked dish doesn’t have to be vegan, but it’s easy to make it plant-based with a flax egg: Just whisk together a tablespoon of ground flaxseed with three tablespoons of water. Let the mixture sit for five minutes to thicken, and voilà.

• Time Commitment: 10 minutes
• Why I Love It: <15 minutes, beginner-friendly
• Protein Content: 12g

Ice cream in the morning? There’s nothing wrong with that when it’s this banana-based “ice cream,” made ultra-creamy in a blender. Adding hemp seeds, nut butter and just enough alt-milk makes it smooth and rich, not to mention a high-protein vegan breakfast.

• Time Commitment: 8 hours, 5 minutes
• Why I Love It: make ahead, no cook, <10 ingredients
• Protein Content: 12g

At first, coconut and ginger might sound like an unlikely combination for overnight oats, but the pairing of creamy, spicy and nutty will forever convert you from plain ol’ cinnamon. (No offense, cinnamon.)

• Time Commitment: 30 minutes
• Why I Love It: gluten free, <10 ingredients
• Protein Content: 22g

Instead of eating cold pizza for breakfast (been there), make these satisfying, high-protein breakfast bowls. Dried Italian herbs and garlic powder give the same effect as your favorite slice, but the entire dish is a lot more nutritious.