Akshay Mehndiratta – Finding plant-based options that are delicious and filling is crucial for vegans since a wholesome and enjoyable breakfast sets the tone for the entire day. These 15 savoury vegan breakfast ideas will awaken your taste buds and start your morning in the most pleasant way, whether you’re a seasoned vegan or just getting started in the world of plant-based eating. Additionally, the great vegan chef Akshay Mehndiratta will be joining us and adding his inventive spins to these meals, making this gastronomic adventure even more spectacular.

  1. Avocado Toast Extravaganza:

A traditional but always delicious option. For an explosion of flavour, Akshay Mehndiratta advises adding cherry tomatoes, black salt, and balsamic glaze to your avocado toast.


2 toasty pieces of whole grain bread

1 mashed, ripe avocado

1 cup halved cherry tomatoes

1 cup of button or shiitake mushrooms that have been sautéed

1 tablespoon freshly chopped chives

pepper and salt as desired

lemon juice, if desired


Toast the whole-grain bread pieces till crisp and golden.

The ripe avocado should be mashed with a fork and seasoned with salt, pepper, and a little lemon juice (if using) in a small bowl.

On the toasted bread slices, equally distribute the mashed avocado.

Add cherry tomatoes cut in half to one slice and sautéed mushrooms to the other.

For taste, top both slices with chopped fresh chives.

Serve the avocado toast with a small green salad or a side of fresh fruit.

Enjoy these scrumptious and healthy vegan breakfast recipes to get your day started!

  1. Tofu Scramble with Veggies

The tofu scramble dish from Akshaymehndiratta is unbeatable! This meal imitates the texture and flavour of conventional scrambled eggs by using crushed tofu as a basis. For an explosion of colour and nutrients, include your favourite vegetables, such as bell peppers, spinach, and mushrooms.

Enjoy these scrumptious and healthy vegan breakfast recipes to get your day started!


1 block of crumbled, firm tofu, drained

Olive oil, 1 tbsp

1 small onion, diced finely

2 minced garlic cloves

1 diced bell pepper

spinach leaves, 1 cup

one teaspoon of turmeric powder

one-half teaspoon of cumin powder

Add salt and pepper to taste Garnish with fresh parsley or cilantro


Over medium heat, warm the olive oil in the pan. When the onion is transparent, add it and continue to cook.

Add chopped bell pepper and minced garlic to the pan. Cook the pepper for a few more minutes, or until it softens.

Stir in the tofu that has been crumbled with the vegetables in the pan.

Add salt, pepper, cumin, turmeric, and other seasonings to the mixture. To evenly coat the tofu, thoroughly stir.

  1. Chickpea Flour Omelette

The chickpea flour omelette made by Akshaymehndiratta is a revelation for people who miss the flavour of omelettes. This omelette, which can be customised with different contents like tomatoes, onions, and vegan cheese, is a delicious way to start the day. It is high in protein.


1 cup besan (chickpea flour)

one water cup

(Optional) 1 tablespoon nutritional yeast for a cheesy flavour

One-half teaspoon of turmeric powder

A half-teaspoon of baking powder

pepper and salt as desired

tomato dice, one-fourth cup

onions, diced, 14 cup

14 cup of bell peppers, diced

1 tablespoon freshly chopped parsley

1 tablespoon of cooking olive oil


To make a smooth batter, combine chickpea flour, water, nutritional yeast (if using), baking powder, salt, and pepper in a mixing bowl.

The batter should be mixed with diced tomatoes, onions, bell peppers, and parsley.

In a non-stick pan, warm up the olive oil over medium heat.

A ladleful of the batter should be poured into the pan, and it should be spread out into a pancake-like circular form.

The omelette should be cooked for a few minutes or until the bottom is golden brown and the edges begin to lift.

The omelette should be carefully flipped over and cooked on the other side until thoroughly done.

To make more omelettes, repeat the procedure with the leftover batter.

Toast or a side of green salad should be served with the chickpea flour omelette.

  1. Smoky Vegan Breakfast Burrito

Akshaymehndiratta‘s smokey vegan breakfast burrito lets you wrap your food in a tortilla. It’s a full and tasty dinner on the road that includes roasted potatoes, black beans, avocado, salsa, and avocado.


2 slices of whole-grain bread, toasted

1 ripe avocado, mashed

1 cup cherry tomatoes, halved

1 cup sautéed mushrooms (shiitake or button mushrooms work well)

1 tablespoon chopped fresh chives

Salt and pepper to taste

Lemon juice (optional)


Prepare the Tofu Scramble:

In a medium-sized bowl, crumble the drained tofu using your hands or a fork until it resembles scrambled eggs.

Add nutritional yeast, turmeric, garlic powder, onion powder, smoked paprika, salt, and pepper to the crumbled tofu. Mix well until all the spices are evenly distributed.

Cook the Filling:

In a large skillet, heat the olive oil over medium heat.

Add the chopped red onion and sauté for 2-3 minutes until it becomes translucent.

Add the chopped baby spinach or kale to the skillet and cook for another 2-3 minutes until wilted.

Stir in the cooked quinoa or brown rice, black beans, and diced tomatoes. Cook for an additional 2 minutes until everything is heated through.

Combine the Tofu Scramble and Filling:

Add the seasoned tofu scramble to the skillet with the cooked filling. Mix well, allowing the flavours to meld for 1-2 minutes. Adjust salt and pepper to taste.

Warm the Tortillas:

Heat the tortillas on a dry skillet or microwave for a few seconds to make them pliable and easier to fold.

Assemble the Burritos:

Lay out a warmed tortilla on a clean surface or a large plate.

Spoon a generous amount of the tofu and veggie filling onto the centre of the tortilla, leaving some space on the edges.

Add sliced avocado and chopped cilantro on top of the filling.

Fold the Burritos:

To fold the burrito, fold in the sides of the tortilla over the filling, then fold the bottom edge up and over the filling. Continue to roll the burrito tightly until it is completely wrapped.

Serve and Enjoy:

Repeat the assembling process with the remaining tortillas and filling.

Serve the Smoky Vegan Breakfast Burritos immediately with optional toppings such as vegan sour cream, salsa, or hot sauce.

  1. Quinoa and Vegetable Hash

Quinoa and vegetable hash can improve the protein content of your breakfast. Quinoa, sweet potatoes, zucchini, and spices are combined in Akshaymehndiratta‘s recipe to make a filling and nutrient-dense breakfast dish.


1 cup quinoa, rinsed and drained

2 cups vegetable broth or water

2 tablespoons olive oil

1 small onion, diced

2 garlic cloves, minced

1 red bell pepper, diced

1 zucchini, diced

1 cup diced sweet potatoes

1 teaspoon ground cumin

1/2 teaspoon paprika

Salt and pepper to taste

Fresh parsley or cilantro, chopped, for garnish (optional)


Quinoa can be cooked by combining rinsed quinoa with water or vegetable broth in a medium saucepan. It should boil when heated at a medium-low. Once it begins to boil, turn the heat down to low, put a lid on the pan, and let it simmer for 15 to 20 minutes, or until the quinoa is finished cooking and the liquid has been absorbed. With a fork, fluff the quinoa and set it aside.

The vegetables should be prepared while the quinoa is cooking. Cut the sweet potatoes, red bell pepper, zucchini, and onion into small, uniform pieces. Also mince the garlic.

Sauté the Vegetables: Heat the olive oil in a sizable frying pan or skillet over medium heat. When the onions are transparent, add them and cook for a further two to three minutes. After that, add the minced garlic and cook until aromatic for an additional 30 seconds.

Add the Vegetables: Fill the skillet with the diced sweet potatoes, red bell pepper, and zucchini. Salt, pepper, paprika, and ground cumin are used as seasonings. Olive oil and the spices should be thoroughly mixed in to coat the vegetables.

Cook the hash: Stirring regularly, cook the vegetable combination over medium heat for 10 to 12 minutes, or until the sweet potatoes are cooked. If necessary, you can help the vegetables steam and cook more quickly by covering the skillet with a lid.

When the vegetables are ready, combine the quinoa that has been cooked with them. Everything should be well incorporated with the quinoa and vegetables after mixing. If necessary, add more salt and pepper to the dish’s flavouring.

Finishing and serving: Turn off the stovetop. Add freshly chopped parsley or cilantro to the quinoa and veggie hash as a garnish for more taste and freshness.

  1. Savory Veggie Pancakes

With Akshaymehndiratta’s vegetarian pancakes, you may switch from sweet to savoury. To make fluffy and tasty pancakes, a chickpea flour batter is combined with grated zucchini, carrots, and corn.


1 cup grated zucchini

1 cup grated carrot

1 cup fresh or frozen corn kernels

1/4 cup finely chopped scallions (green onions)

1 cup chickpea flour (besan)

1/4 cup nutritional yeast (optional, adds a cheesy flavour)

1 teaspoon baking powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

1/2 teaspoon salt (adjust to taste)

1/2 cup water (or as needed for the desired pancake consistency)

2-3 tablespoons olive oil (for frying)


Combine the grated zucchini, grated carrot, corn kernels, and chopped scallions in a sizable mixing basin. Mix the vegetables thoroughly by tossing them together.

The chickpea flour, nutritional yeast (if used), baking powder, ground cumin, smoked paprika, garlic powder, onion powder, black pepper, and salt should all be combined in a different bowl.

Stir the grated veggies and dry ingredients together until everything is thoroughly coated. Vegetable moisture should be sufficient to produce a thick pancake batter. If additional water is required, add it gradually until the desired pancake consistency is reached.

A tablespoon of olive oil has been added to a medium-hot non-stick skillet or griddle.

Once the oil is hot, scoop about 1/4 cup of the veggie pancake batter onto the skillet, using the back of the spoon to gently spread it into a round shape.

Cook the pancake for 2-3 minutes on each side, or until golden brown and crispy. You may need to adjust the heat to ensure even cooking.

7. Vegan Breakfast Sandwich

Enjoy a delicious vegan breakfast sandwich to get your day off to a great start. You can create a breakfast masterpiece by sandwiching slices of whole-grain bread with avocado, tomato, tempeh bacon, and lettuce.


4 slices of whole-grain bread

1 ripe avocado, sliced

Fresh baby spinach leaves

Sliced tomatoes

Vegan mayo (store-bought or homemade)

Hot sauce (optional)


Depending on your preference, toast the slices of whole-grain bread.

On one side of each slice of bread, spread vegan mayo.

On one slice of bread, arrange the tofu scramble, tempeh bacon, sliced avocado, fresh baby spinach, and sliced tomatoes.

Adding hot sauce will add more heat if you prefer it hot.

To finish the sandwich, place the other slice of bread on top.

  1. Mediterranean Breakfast Couscous

Take a risk and attempt Akshaymehndiratta’s Mediterranean breakfast couscous. A delicious and distinctive breakfast is made with fluffy couscous, sun-dried tomatoes, olives, artichoke hearts, and fresh herbs.


1/2 cup sun-dried tomatoes (packed in oil), chopped

1/4 cup kalamata olives, pitted and chopped

1/4 cup marinated artichoke hearts, drained and chopped

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh basil

1 tablespoon lemon juice

1 tablespoon extra-virgin olive oil

Salt and pepper to taste


  1. Bring the water (or veggie broth) to a boil in a medium saucepan. Salt and olive oil should be combined.
  2. Include the couscous in the pan, swirl to incorporate, top with a lid, and turn off the heat.
  3. Allow the couscous to absorb the liquid for about five minutes. Then, separate the grains by fluffing it with a fork.
  1. Vegan Shakshuka

Akshay mehndiratta’s vegan shakshuka, a fiery North African dish, should be the last item on your list of savoury vegan breakfast suggestions. For a hearty breakfast, prepare tofu in a thick tomato sauce with bell peppers, spices, and crusty toast.


1 block of firm tofu, drained and pressed

1 tablespoon olive oil

1 large onion, finely chopped

2-3 garlic cloves, minced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 can (400g) crushed tomatoes

2 tablespoons tomato paste

1 teaspoon ground cumin

1 teaspoon ground paprika

1/2 teaspoon ground turmeric

1/4 teaspoon cayenne pepper (adjust to your preferred level of spiciness)

Salt and pepper to taste

2 tablespoons chopped fresh parsley or cilantro for garnish

Crusty bread or pita, for serving


Prepare the tofu: Drain the tofu and wrap it in a clean kitchen towel or paper towels. Place a heavy object like a pan or a book on top of the tofu to press out excess water. Let it sit for about 15-20 minutes.

While the tofu is draining, prepare the sauce: Heat the olive oil in a large, deep skillet or frying pan over medium heat. Add the chopped onions and sauté until they become translucent, about 3-4 minutes.

Add the minced garlic and diced bell peppers to the skillet. Cook for another 5 minutes until the peppers start to soften.

Stir in the crushed tomatoes and tomato paste, mixing well to combine all the ingredients. Allow the sauce to simmer for about 10 minutes, or until it thickens slightly.

  1. Vegan Frittata with Veggies

With Akshay mehndiratta’s vegan frittata that includes a variety of seasonal vegetables, up your morning game. You’ll wonder why you didn’t try this sooner because the mixture of chickpea flour and silken tofu produces a fluffy texture.


1 cup chickpea flour (also known as gram flour or besan)

1 cup silken tofu, drained and crumbled

1/2 cup unsweetened almond milk (or any other plant-based milk of your choice)

2 tablespoons nutritional yeast

2 tablespoons cornstarch

2 tablespoons lemon juice

1 teaspoon turmeric powder (for colour)

1/2 teaspoon baking powder

Salt and pepper to taste


A round 9-inch baking dish should be lightly greased with olive oil or non-stick spray before baking at 375°F (190°C).

The chickpea flour, crumbled silken tofu, almond milk, nutritional yeast, cornstarch, lemon juice, turmeric powder, baking powder, salt, and pepper should all be combined in a large mixing basin. Until the batter is smooth, combine everything and whisk it together. The mixture should resemble pancake batter in consistency.

The olive oil should be heated over medium heat in a different skillet. Once the onion is added, sauté it for two to three minutes, or until transparent. After that, add the minced garlic and heat until aromatic for an additional 30 seconds.

Add the chopped mixed vegetables to the skillet and sauté for about 5-7 minutes until they are slightly tender. Season with dried thyme, dried oregano, salt, and pepper. Stir to combine the spices evenly.

  1. Vegan Breakfast Sushi

Sushi for breakfast? Yes, you read that correctly. Creamy avocado, crunchy cucumber, and seasoned tofu wrapped in nori sheets and topped with soy sauce and wasabi are all components of Akshaymehndiratta‘s inventive sushi dish. A delicious fusion to get your day going!


1 cup sushi rice (short-grain white or brown rice)

2 cups water

2 tablespoons rice vinegar

1 tablespoon sugar

1/2 teaspoon salt


In a fine-mesh strainer, rinse the sushi rice in cold water until the water is clear.

Rice and water should be put in a medium pot and brought to a boil.

When the water has been completely absorbed, reduce the heat to low, cover the pan with a lid, and let the rice simmer for about 15 minutes.

Dissolve the salt, sugar, and rice vinegar in a small bowl.

After the rice has finished cooking, pour the vinegar mixture over it in a big bowl. Utilising a spatula or rice paddle, gently fold the rice to coat the grains all around. Let the rice cool until it reaches room temperature.

  1. Vegan Breakfast Pizza

Who said pizza couldn’t be eaten for breakfast? Vegan breakfast pizza made by Akshaymehndiratta has a thin whole-wheat crust, a thick tomato sauce, vegan cheese, sautéed vegetables, and nutritional yeast for a cheesy flavour.


1 cup tomato passata (strained tomato sauce)

1 clove garlic, minced

1/2 tsp dried oregano

1/2 tsp dried basil

Salt and pepper to taste


Warm water, sugar, and active dried yeast should all be combined in a small basin to make the pizza dough. Once it starts to froth, give it a gentle stir and let it sit for about 5 to 10 minutes.

Flour and salt should be combined in a sizable mixing dish. Olive oil and the foamy yeast mixture should be added to the basin. Until a dough forms, combine everything.

Transfer the dough to a surface that has been lightly dusted with flour, and knead it for about 5-7 minutes, or until it is elastic and smooth. Create a ball out of the dough.

The dough ball should be put into a clean basin that has been lightly greased with olive oil. In a warm location, cover the bowl with a clean cloth or piece of plastic wrap and let the dough to rise for about 1 to 1.5 hours, or until it doubles in size.

  1. Savoury Vegan Waffles

Add a savoury touch to classic sugary waffles! With a hefty helping of guacamole or vegan cheese sauce on top, Akshaymehndiratta’s vegan waffles make for a delicious and distinctive breakfast. They are created with a mixture of chickpea flour and zucchini.


1 cup chickpea flour

1/2 cup all-purpose flour

1 tablespoon nutritional yeast

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup grated zucchini (excess water squeezed out)

1 cup unsweetened plant-based milk (such as almond, soy, or oat milk)


Preheat your waffle maker according to the manufacturer’s instructions.

In a large mixing bowl, whisk together the chickpea flour, all-purpose flour, nutritional yeast, baking powder, baking soda, and salt.

In a separate bowl, combine the grated zucchini, plant-based milk, olive oil, apple cider vinegar, garlic powder, and black pepper. Mix well until all the wet ingredients are incorporated.

Pour the wet ingredients into the dry ingredients, and gently stir until just combined. Be careful not to overmix; a few lumps are okay.

  1. Vegan Breakfast Stuffed Bell Peppers

Bell peppers that have been hollowed out make the ideal serving bowl for Akshay mehndiratta’s delectable breakfast stuffing. These stuffed peppers provide a hearty and full breakfast thanks to their wonderful mixture of quinoa, black beans, diced vegetables, and spices.


4 large bell peppers (any colour you prefer)

1 cup cooked quinoa

1 cup cooked black beans (canned or cooked from dried)

1 cup diced tomatoes

1/2 cup diced red onion

1/2 cup diced red bell pepper

1/2 cup diced zucchini

2 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon chilli powder

Salt and pepper to taste

1 tablespoon olive oil

Fresh cilantro or parsley for garnish (optional)


Preheat the oven to 375°F (190°C)

Cut the tops off the bell peppers and remove the seeds and membranes from the inside. Rinse them thoroughly and set aside.

In a large skillet, heat the olive oil over medium heat. Add the diced red onion and sauté for 2-3 minutes until softened.

Add the minced garlic and diced red bell pepper to the skillet. Cook for another 2-3 minutes until the bell pepper begins to soften.

Stir in the diced zucchini, ground cumin, chilli powder, salt, and pepper. Cook for 2-3 minutes until the zucchini is tender but not mushy.

  1. Vegan Breakfast Empanadas

Akshay mehndiratta’s vegan breakfast empanadas will introduce you to Latin food. This delectable mixture of sautéed onions, black beans, chopped potatoes, and a hint of smoky paprika fills these flaky pastries. These portable treats were expertly baked, making them ideal for a quick breakfast while travelling.


1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup diced potatoes

1/2 cup diced bell peppers (any colour)

1/2 cup chopped spinach

1/4 cup cooked black beans

1 teaspoon ground cumin

1/2 teaspoon paprika

Salt and pepper to taste


The all-purpose flour and salt should be combined in a sizable mixing basin to make the empanada dough. To the flour mixture, add the vegan butter, cubed and cool. Work the butter into the flour with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Stirring with a fork as you gradually add cold water will help the dough come together. The dough should form a smooth ball after being gently worked with your hands. Refrigerate the dough for at least 30 minutes after wrapping it in plastic wrap.

Filling preparation: Heat a skillet over medium heat, add the olive oil, and cook the minced garlic and chopped onions until they are translucent.


You don’t have to settle for a plain breakfast anymore thanks to these 15 savoury vegan breakfast ideas collected by the amazing chef Akshay Mehndiratta. Accept the delightful world of plant-based breakfast options, which not only provide gratification but also improve your entire health. Always remember that a flavorful, nutrient-rich breakfast sets the stage for a fruitful and energising day. So don your apron and get cooking to discover these delicious vegan breakfast recipes!

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