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When getting out the door without mismatched shoes is a feat on chaotic weekdays, whipping up a satisfying morning meal is a long shot. And it’s not so easy for vegans to grab a decently healthy breakfast sandwich on the way to work. The pickings are slim.
Solution: 22 meat- and dairy-free recipes you can make at home in 15 minutes or less. Even better, some are oh-so-conveniently portable.
How do you make a casserole into a quick morning meal? The most time-consuming part is the baking. So, assemble your ingredients in individual gratin dishes that’ll fit in the toaster oven or microwave.
Of course, if you bake a whole casserole ahead of time, you can have carry-out containers ready to nuke at the office.
What’s the difference between a casserole and a strata? Basically, a strata is bread-based. But like a casserole, the ingredients are layered, sauced, and baked.
To reduce baking time, divide the layers of bread, spinach, vegan sausage, and cheese into individual gratin dishes.
Who doesn’t love cornbread? Especially when it’s a sweet-savory mix of kernels, green onions, and non-dairy cheese. We bake these up in 12-ounce mini casserole dishes.
The key to preparing this veggie-filled burrito in 15 minutes is having leftover roasted potatoes on hand. The creamy cashew sauce elevates this burrito to a new level of deliciousness.
This recipe will take less time, and still taste delicious if you sear the green peppers and tomatoes in a hot skillet. They’ll taste just as great, we promise. (Or, as we like to do, use leftover cooked veggies.
With scrambled tofu, refried beans (make sure it’s a lard-free version), veggies, and all the fixing’s, you’ve got your protein, carb, healthy fat, and fiber all tucked inside a single tortilla.
No way you’ll be hungry after chowing down on this hearty breakfast burrito.
It isn’t a breakfast roundup without an avocado toast recipe. This one adds the refreshing crunch of cucumbers to the creamy, fiber-rich fruit (remember, avocado’s a fruit?). Enjoy it open-faced or turn it into a sandwich to eat on the go.
It looks like avocado toast, but the green in this spread comes from another superfood: kale. The blend also includes protein-rich peas with garlic and olive oil. Slathered onto whole grain bread, it’ll start your day on a delicious, fiber-packed and filling note.
This healthier take on a classic British breakfast of beans on toast cuts the brown sugar and contains none of the bacon or lard that you may find in canned varieties. Pile it atop toast for a super-satisfying morning meal.
If you make your own hummus with canned beans, this recipe will only take an extra five minutes, and it’ll still keep the total time to make this savory breakfast under 15. But using store-bought is just fine.
Up the healthy fat factor by adding some sunflower and hemp seeds on top of the spread — they’ll add a satisfying crunch.
When pancakes can be ready in 15 minutes, there’s no reason they should be reserved just for weekends. Use a blender to whip up the ingredients in a jiffy. Then top them with nut butter for extra protein and healthy fat to keep you going all morning.
Thanks to a blend of flour and almond milk, vegan French toast can be a thing. Thick slices of day-old bread get soaked in the mixture then seared on a pan until that all-important crust forms. You won’t miss the egg at all.
The canned pumpkin, cranberries, and warm spices make these wheat-less cups taste just like the holidays. But since they require just ten minutes in the oven, they make a tasty, gluten-free and portable breakfast any time of year.
It’s perfectly acceptable to eat cookie dough for breakfast, thanks to this blogger subbing out the butter and refined sugar for more nutritious ingredients like almond butter, wheat germ, and just a touch of honey (use maple syrup or agave to go full vegan).
Grab a handful of these energy-rich morsels on your way out the door. They may be small, but they’re dense enough to fuel you for a while.
If you’re running short on time in the morning, these 10-minute, no-cook bars are a no-brainer. With just 1/4 cup of honey (you can use maple syrup or molasses instead) in the eight-serving recipe, they’re much lower in sugar than store-bought bars.
The nuts, seeds, and coconut oil give you plenty of healthy fats.
“Strawberry-infused” sounds like there’s a fancy technique at play, but it’s really as simple as blending the fruit with some hemp seeds and water for a smoothie-like result. Pour it onto cooked quinoa for a breakfast that’s much heartier than plain old milk and cereal.
If you’ve got leftover cooked brown rice handy, this breakfast comes together in just ten minutes. Cook the grains over low heat until the almond milk thickens them up, and you’ve got a gluten-free, porridge-style bowl ready for your favorite toppings.
Eating vegan means embracing nutrition. Take this recipe: Tofu, a heap of veggies, avocado, and quinoa jazzed up with a handful of spices. So much goodness in a single bowl and it only takes 15 minutes to throw together.
This take on a traditionally eggy dish swaps out the incredible edibles for high-protein chickpea batter made with almond milk. Just fill it with veggies, fold it over, grab a fork and knife, and dig in.
This recipe calls for one minute of prep, tipping the total time to 16 minutes. We’re thinking you won’t mind, since the results are a big plate of spicy scrambled tofu boosted with dashes of nutritional yeast.
What would we vegans do without tofu? In this 5-minute recipe, tofu is seasoned with kala namake, an Indian spice, also known as “black salt.” It lends an egg-like flavor to the tofu.
You know what? We love to pair these “eggs” with sweet potato and apple hash. Protein, and healthy fruit and veg at breakfast? We’re in.
Hash is the ultimate breakfast created from leftovers. Add a fresh apple to the skillet with cubed and cooked sweet potato. Sauté in coconut oil until they get a satisfyingly crisp crust.