Welcome to our ultimate collection of 20 highprotein vegan breakfast recipes.

Whether you’re looking to spice up your morning routine or curious about incorporating more plantbased protein into your diet, this roundup has something for everyone.

Starting your day with a nutritious meal that fuels your body is vital, so these proteinpacked breakfast options are here to help you power through your mornings.

High Protein Vegan Breakfasts

From savory tofu scrambles to proteinpacked muffins and hearty chickpea omelets, these recipes showcase the versatility and flavor of plantbased ingredients.

Get ready to elevate your breakfast game and embark on a journey of delicious and nutritious vegan eats.

Protein sources we have used in this list:

  • Tofu (firm tofu for higher protein content).
  • Chickpeas and chickpea flour.
  • Lentils (brown, green, and red).
  • Beans (kidney, black, cannellini).
  • Grains such as quinoa, oats, rice, and couscous.
  • Wholegrain flour and wholegrain bread.

1. Stuffed microwave sweet potato

Microwave sweet potato with black bean topping

With plant-based protein from quinoa, black beans, and dairyfree sour cream, this microwave sweet potato makes a nutritious breakfast idea.

You’ll love how easy this is; it’s perfect for a quick vegan morning meal or a light dinner.

2. Chickpea frittata muffins

Frittata muffins with veggies

Chickpea frittata muffins are an easy make-ahead recipe for a nutritious, eggfree, and tasty breakfast.

You can make them with chickpea flour and your favorite seasonal vegetables. Chickpea flour is a rich source of protein, making it a nutritious addition to your morning meal.

3. Tofu scramble

Tofu scramble with bread and roasted tomatoes

You’ll love tofu scramble because it’s an easynutritious, and protein-packed recipe.

Firm tofu typically contains around 10-12 grams of protein per 3.5 ounces (100 grams), making it a valuable source of plant-based protein for your breakfast.

4. Avocado spread on wholegrain toast

Avocado toast with spread and vegetables

Learn how to make the creamiestmost delicious avocado spread with tahini. Eat it in sandwiches or wholegrain toast with roasted chickpeas for added protein.

The Tahini is the protein addition in this recipe with about 8 grams of protein per 2 tablespoons serving.

5. Oatmeal pancakes

Oatmeal pancakes with melting butter

Oatmeal pancakes are an easy, tasty, and wholesome vegan breakfast recipe you can make with a few pantry staples and enjoy with your whole family.

These easy oatmeal pancakes offer a wholesome protein boost to kickstart your morning with sustained energy throughout the day.

6. Vegan frittata

vegan frittata with zucchini

Vegan frittata is an easy and delicious recipe that can be made in 10 minutes on a pan or 18 minutes in the oven.

We use chickpea flour to make the batter, which typically contains around 21 grams of protein per 100 grams and is a substantial plantbased source of protein.

7. Black bean breakfast burrito

Vegan breakfast burrito with tofu scramble

Here’s an easysatisfying, and delicious vegan breakfast burrito made with protein-packed firm tofu, black beans, pepper, and cashew sour cream.

This recipe takes about 15 minutes, and the black beans offer approximately 8 grams of protein per 1/2 cup (cooked).

8. Sweet potato hash

Sweet Potato Hash with sour cream and cilantro

Make sweet potato hash with oven-roasted sweet potatoes to unleash the spuds’ caramelized and slightly charred flavor.

It’s a vegan breakfast with various protein sources; a serving of cashew sour cream contains around 4-5 grams of protein, while a serving of black beans provides about 7-8 grams of protein.

9. Chickpea fritters

Chickpea fritters on a white plate with tzatziki sauce and lemon

Made with canned chickpeasfresh herbsspices, and a few other simple ingredients, these can be prepared in a few minutes and cooked in an oven, air fryer, or skillet.

When eaten with tzatziki, chickpea fritters contain 10-15 grams of protein per serving due to the combination of chickpeas and Greek yogurt.

10. Oatmeal with hazelnut spread

hazelnut spread on oatmeal with chia seeds in a white bowl

Oatmeal (or porridge) is an easy and healthy 10-minute breakfast you can easily tailor to anyone’s tastes with different toppings like fresh fruit, hazelnut spread, and nuts.

The protein content in one bowl of oatmeal varies based on portion size, but it typically contains 68 grams of protein while a serving of hazelnut spread is 4-6 grams of protein.

11. Hummus wrap

Piadina with hummus and leafy greens

Our hummus recipe is nutritious and packed with healthy fats, fiber, and plantbased protein (around 8 grams per serving size).

Hummus is naturally vegan and gluten-free, and is an excellent creamy spread in a wholegrain wrap with tomatoes and green leaves.

12. Homemade granola on plant-based yogurt

Granola with pomegranate seeds

Our homemade granola recipe is tastycrunchy, healthy, and without oil or refined sugar.

The protein content in granola ranges from 6 to 8 grams per serving, and plant-based yogurt ranges from 4 to 8 grams of protein per serving.

13. Zucchini fritters

Tzatziki sauce on zucchini fritters

Zucchini fritters pack a ton of flavor and are an excellent breakfast and brunch meal for the whole family.

One zucchini fritter with chickpea flour provides about 6 grams of protein. You can easily increase the breakfast protein content by serving them with tzatziki or vegan ranch sauce.

14. Oat flour muffins

Oat flour muffins with nut butter

Oat muffins are easy to make and contain plenty of fiber and natural sugars that will give you a slow release of energy and keep you full longer.

They provide around 5-8 grams of protein per muffin due to the combination of oats and a dollop of peanut butter.

15. Curry chickpea salad

Curry chickpea salad in a wholegrain sandwich

You’ll love this curry chickpea salad because it’s quick and indulgent while being healthy and protein-packed.

One serving of this salad contains 12 grams of protein with tahini and chickpeas as the main protein sources.

16. Tofu breakfast bowl

Buddha bowl with brown rice and mango

This Buddha bowl is a beautiful combination of colorful vegetablesnourishing whole grains, and plenty of plant-based protein accompanied by a delicious peanut dressing.

The protein content in three slices of firm grilled tofu alone is about 15 to 20 grams, making this breakfast bowl one of the highest protein scorers of this list.

17. Lentil patties

Lentil patties with pita bread and marinara sauce

Lentil patties are satisfying and nutritious, rich in protein and fiber that will keep you healthy and satiated.

The protein content per patty is approximately five grams, and we recommend eating 3-4 patties per person for a satiating breakfast.

18. Tofu egg salad on toast

vegan egg salad with arugula on toast bread

This vegan egg salad bursts with a creamy eggy texture and rich yet fresh flavor. 

It’s packed with protein (about 11 grams per small serving) and is excellent for sandwiches, wraps, or as a dip with bread.

19. Vegan cream cheese

tofu cream cheese bruschetta

This tofu cream cheese is a thicksmooth, and nut-free recipe that you can make with 5 simple ingredients.

Firm tofu adds a healthy dose of protein to your morning meal, and mixed with tahini you can expect about 6 grams of protein per serving.

20. Fatteh

Fatteh with yogurt, chickpeas and herbs

With 14 grams of protein per serving size, this fatteh recipe is an excellent proteinrich vegan breakfast idea.

It’s made with layers of creamy hummus, crunchy pita bread, and tender chickpeas drenched in a delicious yogurt sauce and topped with toasted pine nuts and fresh herbs.

High Protein Vegan Breakfast recipes with tofu, chickpeas, and beans

High Protein Vegan Breakfast Ideas: Chickpea Frittata

By: Nico Pallotta
5 from 1 vote
Vegan frittata is an easyVegan Frittata is an easy recipe that you can make in 10 minutes on a pan or 18 minutes in the oven for a delightful breakfast, brunch, or proteinrich meal.
Our recipe is without eggs and tofu. We use chickpea flour to make the batter. Once cooked, it is surprisingly similar to a classic frittata with eggs.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Course: Appetizer, Main Course, Snack
Cuisine: Italian


  • Non-stick pan 11 inches or 28cm
  • Immersion hand blender or standing blender


For the frittata batter

  • 1 cup chickpea flour or garbanzo bean flour.
  • 1 cup water
  • 2 tablespoons olive oil + 1 tbsp to cook it on the pan.
  • ½ teaspoon salt
  • 2 twists black pepper
  • teaspoon kala namak or black salt. Optional, for eggy flavor.

For the zucchini filling

  • 1 medium zucchini cut into discs + ½ cup of water
  • 1 medium red onion thinly sliced
  • 1 pinch salt and pepper to taste

Variation: broccoli filling

  • 9 ounces broccoli chop into small pieces, then steamed or lightly boiled
  • 1 tablespoon olive oil extra virgin
  • salt & pepper to taste

Variation: mushroom filling

  • 7 ounces mushrooms any, chopped
  • 2 ounces kale or spinach, chopped
  • 1 clove garlic
  • 1 tablespoon olive oil extra virgin
  • salt & pepper to taste



  • In a pan, add ½ cup of water, 1 medium zucchini (cut into discs) and 1 medium red onion (thinly sliced).
    Cook on medium heat until the zucchini is soft and the water is gone – it should take about 5 to 10 minutes.
    Season well with 1 pinch salt and pepper.
    zucchini cooked on a pan


  • To a bowl, add 1 cup chickpea flour, 1 cup water, 2 tablespoons olive oil, ½ teaspoon salt, 2 twists black pepper, and optionally ⅓ teaspoon kala namak for an eggy flavor.
    Blend until you get a smooth, lump-free mixture, then stir in the cooked zucchini.
    zucchini mixed in the chickpea flour batter


  • Heat 1½ tablespoon of oil in a clean non-stick pan, then pour the batter mixture.
    With a fork, arrange the vegetables on a single layer and spread them across the pan so they don’t just stay in the center.
    frittata batter on a pan
  • Cook over medium-low heat for 4 to 5 minutes without touching it.
    Then, before turning it over, ensure it’s not sticking to the pan by rocking it forward and back.
    Now slide it onto a plate, and then turn it back into the pan and cook it for another two to three minutes at most without letting it get too dry.
    To turn it, put the pan upside down on the plate, then turn them simultaneously.
    Slide onto a plate, cut into wedges and serve.
    vegan frittata with zucchini


  • Preheat the oven to 390°F or 200°C.
    Prepare the batter with the zucchini but use 1.5 cups of water and 1.5 cups of chickpea flour.
    Optionally, stir 1 teaspoon of baking powder to make a airier frittata.
    Line the bottom of a 9 inches x 9 inches (24cm by 24cm) cake pan with parchment paper and lightly oil the sides.
    Pour the batter into the cake pan, spread the veggies on a single layer, and bake for about 18 minutes.
    oven baked frittata before cooking
  • Take out of the pan, cut into squares, and serve warm or at room temperature.
    squared oven baked chickpea frittata



Nutrition information is an estimate for 1 serving of vegan frittata with zucchini out of 4 servings.
Make Head: you can make this recipe up to a couple of days in advance and use it for meal prep or bring it to picnics and potlucks. You serve it at room temperature or reheat it in a microwave for a minute.
Refrigerator: store vegan frittata leftovers in the fridge in an air-tight container for a few days.
Freezer: Let it cool down completely, transfer it into a freezer-friendly bag, and freeze it for up to 3 months.
Thaw & Reheat: thaw at room temperature for half an hour, then warm it up in the microwave for 1 to 2 minutes.
Cut the broccoli into small pieces, then steam them for about 15 to 20 minutes until fork tender. Alternatively, you can boil the broccoli for 10 minutes. 
Mix the broccoli with olive oil, salt, and pepper, and break up the larger pieces with a fork.
Then, stir them in the batter and continue the recipe as instructed.
Add a drizzle of olive oil and a crushed clove of garlic to a skillet.
Let the garlic fry for a minute, then add chopped mushrooms and kale. Season with salt and pepper and cook for about 10 minutes.
Add the mushrooms and kale to the batter continue the recipe as instructed.


Calories: 193kcal, Carbohydrates: 23g, Protein: 8g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 450mg, Dietary Fiber: 5g, Sugar: 6g, Vitamin A: 115IU, Vitamin B6: 0.3mg, Vitamin C: 11mg, Vitamin E: 1mg, Vitamin K: 9µg, Calcium: 33mg, Folate: 159µg, Iron: 2mg, Manganese: 1mg, Magnesium: 67mg, Zinc: 1mg
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If you liked these vegan protein breakfasts, you might also enjoy:

Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

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