5 Cheap and Easy Vegan Breakfasts

Nicole Hunt
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Nicole Hunt

Nicole Hunt is a copywriter living in Portland, OR with her husband and two pets. She has been a vegetarian for over ten years and loves cooking and trying new recipes. You can learn more about her at her website www.nicolehunteditingandwriting.com.
Nicole Hunt
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Fun fact: breakfast is my favorite meal of the day. My husband is the opposite and thinks of breakfast more as a requirement than as a delicious abundance of goodness and flavor!

I MUST have breakfast as my first meal, even if I wake up exceptionally late. If I sleep until noon (not common, but it does happen sometimes), I will be clamoring for breakfast, while my husband will be begging for lunch. I usually win that one because… “the power of breakfast is strong in this one.”

Not a Star Wars fan, you say?

In any case, I love breakfast. But since half of my household is not so excited about the most important meal of the day, I have had to get creative to find recipes we can both enjoy. And since I’m on a budget, these breakfast options have to be affordable.

Kitchen Sink Toast



breakfast vegan toast

There is no right or wrong way to make Kitchen Sink Toast. All you need is vegan bread, some kind of fruit or vegetable, something to use as a spread, and something to sprinkle on top. Some of my favorite combinations are:

Peanut Butter/Banana/Chia Seeds

Avocado/Tomato/Cracked Pepper

Almond Butter/Raspberries/Flax Seeds

Breakfast Buddha Bowls

breakfast vegan buddha bowl

Buddha Bowls are a staple in this house for dinner, but there’s no reason they can’t also be consumed for breakfast. The trick to a great Buddha Bowl is to use ingredients you already have on hand (to keep the price down) and to get creative. I start breakfast bowls with oatmeal or granola. Then pile on whatever fruits I like, and top it off with a drizzle of agave or maple syrup.

Make Ahead Breakfast “Sandwiches”

You know those frozen breakfast sandwiches that have fake cheese, meat, and all kind of additives? These are like those, but without any of the stuff I just mentioned. I love eating something hot in the morning, especially when the summer gives way to fall and breakfast is suddenly eaten in the darkness again. To make these warm, delicious sandwiches, you’ll need a muffin tin, ziplock bags, your favorite veggies, veggie meats, eggs (if desired) or tofu,  and a little salt/pepper.

If you’re using veggie meat, cook it and all vegetables and cut them into bite sized pieces. Add the “meat,” veggies, eggs or tofu, cheese (if using) and a sprinkle of salt and pepper to a big bowl and mix with a spoon until everything is evenly distributed. Spray the muffin tin and pour the ingredients into the muffin tin. Bake at 375 degrees for about 15-20 minutes (until eggs/tofu are fully cooked).

Remove the tray from the oven and allow the sandwiches to fully cool. Then, put them in ziplock bags and toss them in the freezer. Voila! You now have delicious breakfast sandwiches ready to go.

Slow Cooker Oatmeal

breakfast oatmeal vegan slow cooker

The beauty of making oatmeal in a slow cooker is that you get to wake up to the smells of cinnamon, pumpkin, or anything else you choose to add. I love making breakfast this way because it saves me time. And since most of the ingredients are staples, it’s easy to stay on budget.

Start with the desired amount of oats, water, and salt. Once you have the base ready, you can get as creative as you want. I like to make my oatmeal with water and add non-dairy milk later, but you can add it to the slow cooker if you’d like. Experiment with the recipe to find combinations you love. I’m a big fan of pumpkin pie spice with apples. My husband loves vanilla with cherries. There are a million and one ways to make slow cooker oats. All of them are delicious! (Maybe not all of them, but skip those options.)

Make Ahead Refrigerator Oatmeal Cups

As much as I love oatmeal, I don’t always have time to sit down and eat it. Mornings can be chaotic, and on busy days it’s nice to be able to reach into the fridge, grab a mason jar, and go.

To make these oatmeal cups, add 1/2 rolled oats and 1/2 cup non-dairy milk to a mason jar. I prefer almond milk, but any non-dairy milk will work.) Then, add in anything you’d normally add to your oatmeal. A little vanilla extract, cinnamon, nutmeg, and chia seeds are all great additions. Put a lid on the jar and refrigerate overnight. You can also add fruit and nuts, but you may choose to to add them in the morning so they don’t get too soggy.

These breakfasts keep me full without destroying my budget. And the veggie goodness makes me feel nourished and ready to take on the day.

What’s your favorite easy & cheap veggie breakfast? Leave a comment below.

 

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Post Author: Nicole Hunt

Nicole Hunt
Nicole Hunt is a copywriter living in Portland, OR with her husband and two pets. She has been a vegetarian for over ten years and loves cooking and trying new recipes. You can learn more about her at her website www.nicolehunteditingandwriting.com.

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