Mornings are always busy. Kids rushing to the school, household chores, hubby and you need to hit the gym, and then heading to the office, household chores—the list is endless! However, that doesn’t mean that you can’t find a few minutes and have your breakfast. Remember, breakfast is the most important meal of your day! You are feeding your body with fuel after a long 10 hour break. But we understand that you are always short of time, and that is why we have compiled this list of 15 quick vegetarian breakfast recipes and ideas—breakfast on the go!
Top 15 Easy Vegetarian Breakfast Recipes:
So, here is the list of 15 tasty and easy recipes for a hearty, healthy jump start.
1. Rava Dosa – Semolina Crepes:
This Indian breakfast can be served alongside coriander chutney or spicy tomato chutney. You can even add grated carrots to the dosa to make it tastier. I add finely chopped onions too. While in general rice flour or all purpose flour is added to this batter, I opt for whole wheat flour and 1 to 2 tbsp of oats to make it healthier.
Ingredients:
1. Semolina – 1 cup [You can choose Bansi Kesari rawa if you get it as it is a healthier choice]
2. Whole wheat flour – 1/3 cup
3. Oats – 2 tbsp, finely powdered
4. Buttermilk – 2 ½ cups
5. Onion – 1 large, finely chopped
6. Green chilies – 2 to 3, as per your preferences
7. Coriander leaves – 2 tbsp, finely chopped
8. Salt – to taste
9. Asafetida – ¼ tsp
10. Water – as required
11. Oil – enough for cooking
How To Make:
1. Add all the ingredients except onions, coriander leaves, salt, and water to a blender and blend to a smooth mixture.
2. Add water, if required to adjust the consistency to a pouring one.
3. Adjust the seasoning.
4. Mix in onions and coriander leaves and give a quick mix.
5. Keep aside for 15 minutes.
6. Heat a griddle on medium heat, brushed evenly with oil.
7. Pour a ladle full of the batter on the heated griddle and spread into concentric circles.
8. Turn the heat to low to medium and cook until the bottom turns completely brown.
9. Sprinkle a little oil and wait till the edges start rising up.
10. Fold like a cylinder and serve hot along with chutneys of your choice.
2. Oatmeal Porridge:
A piping hot bowl of oatmeal served along with a cup of freshly sliced fruits makes an awesome breakfast option. I use Quaker oats and it takes me just 5 minutes to put everything together. You get countless varieties of flavored packets these days that actually simplify your job. From strawberry to saffron and assorted spices, you can get them from the market. Here is a tasty oatmeal porridge recipe which I normally use:
Ingredients:
1. Oats – 1/3 cup
2. Water – 1 cup water
3. Jaggery – to taste
4. Moong dal – 2 tsp
5. Milk – as required
6. Cardamom powder – a pinch
How To Make:
1. Just add water to the oats and cleaned moong dal and pressure cook up to 2 whistles.
2. In a small saucepan, add a little water and jaggery and allow the jaggery to melt.
3. Strain this mixture into cooked oats and dal mixture.
4. Add warm milk to get the consistency of your choice.
5. Sprinkle a little cardamom powder and serve fresh along with freshly sliced fruits.
3. Banana Protein Yogurt Shake:
Opt for a low fat yogurt-rich breakfast option to pep up your morning rush with some calcium and fruits. Use plain yogurt or the Greek variety, if you find it. Cut down the sugar, include some whey protein or almonds, and maybe a handful of fruits. And, your breakfast is ready. This recipe here calls for the use of bananas and strawberries. You can also add a generous amount of unsweetened cocoa powder.
Ingredients:
1. Bananas – 2 small, peeled, cut into small pieces
2. Almonds – 8 or whey protein – 1 scoop [Opt for a sugar free one]
3. Yogurt – 1 cup
4. Unsweetened cocoa powder – 2 tbsp
How To Make:
1. Add cocoa powder and almonds/whey protein to a blender and give a quick mix. If you are using almonds, then make sure that they are finely powdered.
2. Add banana pieces and blend until the mixture turns smooth.
3. Add yogurt and blend into a smooth shake.
4. Serve fresh garnished with a sprinkle of cinnamon.
4. Granola:
Granola has become a household name when it comes to easy peasy vegetarian breakfast ideas. It is also a versatile recipe. The good thing is that you can mix in the fruits and protein sources of your choice. Check out what I do when I am on the run:
Ingredients:
1. Rolled oats – 2 ¼ cups
2. Flax seeds – ¼ cup, roasted
3. Almonds – ½ cup, roasted, roughly chopped
4. Coconut flakes – ¼ cup, unsweetened
5. Mixed dry fruits – 1 cup [dates, pineapple, mango, strawberries, cranberries]
6. Honey – 2 tbsp
7. Cinnamon – ½ tsp
8. Melted butter – 1 tbsp
9. Milk – ½ cup
How To Make:
1. Preheat your oven to 300 degrees F.
2. In a large bowl, mix oats with almonds and cinnamon and keep aside.
3. Mix honey with milk and melted butter on medium heat until you get a smooth mixture.
4. Mix wet ingredients with dry and just stir for even coating.
5. Using a parchment, line your baking tray.
6. Spread the oat mixture in an evenly thinnest possible way on the sheet.
7. Bake in the preheated oven for 30 to 35 minutes or until the mixture turns aromatic.
8. Take out, break into chunks.
9. Increase the temperature of the oven to 375 degree F and bake the coconut flakes for 15 minutes. Alternatively, you can toast the coconut flakes in a non-stick pan until brown and crunchy.
10. Mix the oats, coconut flakes, and dry fruits and use it as necessary along with milk. Store the leftovers in an airtight container to be used later.
5. Peanut Butter Banana Smoothie:
Smoothies double up as a breakfast option and a snack, And this one is the right blend of carbs, protein, and fat with milk giving you the calcium.
Ingredients:
1. Banana – 2 small, overripe, cut into fine pieces
2. Zero added sugar peanut butter – 2 tbsp
3. Milk – 1 cup
4. Plain whey protein – 1 scoop
5. Unsweetened cocoa powder – 1 tbsp
6. Sugar Free Natura or Honey – to taste [optional]
How To Make:
1. Blend all the ingredients to a smooth mixture.
2. Add a few ice cubes and serve immediately.
You can even prepare it the previous night and just thaw it before drinking.
6. Almond Butter Banana Waffles:
Waffles to me are snacks, but when served along with bananas and a lush amount of almond butter spread on it─You are sure to drool over it! Make sure you have a jug full or orange juice kept beside the breakfast meal for added nutrients!
Ingredients:
1. Whole grain waffles – 4, frozen
2. Almond butter – 4 tbsp
3. Bananas – 4, small, thinly sliced
4. Honey – 1 tbsp
How To Make:
1. Follow the instructions given on the package and toast your waffles accordingly.
2. Spread ½ a tablespoon of almond butter on top on each waffle.
3. Line up portions of one banana each on each of the waffle.
4. Spread ½ a tablespoon of almond butter, from the leftover, on top of bananas.
5. Drizzle honey and serve.
7. Eggless Banana Muffins:
If you like a sweet note in your breakfast, then these healthy muffins could be your choice. You can use strawberries or blueberries along with bananas in these baked goodies when they are in season.
Ingredients:
1. Overripe bananas – 6, small sized
2. Butter – 3 tbsp, melted
3. Jaggery – 1 cup, finely powdered
4. Vanilla essence – 1 tsp
5. Whole wheat flour – 1 ½ cup
6. Baking powder – 2 tsp
7. Almonds – ¼ cup, toasted, roughly chopped
8. Chocolate chips – ¼ cup [Optional]
How To Make:
1. Preheat the oven to 180 degree C for 10 minutes.
2. Grease a muffin tray evenly with cooking oil.
3. In a large bowl, sieve in whole wheat flour and baking powder. Mix well and set aside.
4. Mash the bananas with a fork.
5. Add melted butter and vanilla essence to the mashed bananas and mix until well combined.
6. Mix in finely powdered jaggery to the wet mixture and mix thoroughly.
7. Mix wet ingredients with dry and stir until incorporated.
8. Fold in chopped almonds and chocolate chips, if adding.
9. Divide batter evenly into the greased muffin pans.
10. Bake in preheated oven for about 25 to 35 minutes.
11. Take out, allow to cool until warm.
12. Serve with a drizzle of chocolate.
8. Egg Free French Toast:
French toasts are tasty breakfast ideas, but without eggs? They taste even better. Still doubtful? Then you ought to try this recipe of mine! This is one of the best and easy vegetarian breakfast recipes for kids.
Ingredients:
1. Vanilla-flavored custard powder – 1 tbsp [You can use plain corn flour also for the same]
2. Milk – ½ cup
3. Whole wheat bread or multigrain bread – 2 sliced
4. Butter – 4 tsp, melted
5. Apples – 1, medium, sliced thinly
6. Powdered sugar – as required
How To Make:
1. Add custard powder and milk to a medium sized mixing bowl.
2. Using a wire whisk, whisk until custard powder dissolves without lumps and blends well.
3. Heat a non-stick pan on medium to high flame.
4. Dip one slice of bread in the mixture and hold it for a few seconds to ensure even soaking.
5. Add 1 tsp butter in the pan and place the dipped bread in the pan.
6. Lower the flame to low to medium and cook until the bottom side turns golden brown.
7. Slowly and carefully, flip over, add a little more of butter and cook until that side also turns golden brown.
8. Repeat the same with other bread slice also.
9. Place on a serving tray, top up with honey and fruits and serve hot.
9. Eggless Whole Wheat Pancake:
My mother-in-law is the one who introduced me to the world of pancakes. Her pancakes were made from all-purpose flour, eggs, sugar, and butter. However, I don’t eat eggs and I wanted a healthier choice also. And after lots of trial and errors, I came across this particular recipe.
Ingredients:
1. Whole wheat flour – 1 cup
2. Jaggery – 1 tbsp
3. Water – 1 tsp
4. Salt – ½ tsp
5. Baking powder – 1 ½ tsp
6. Milk – 1 cup
7. Melted butter – 1 1/2 tbsp {if you are using cooking, then add 3 tbsp]
8. Oil – as required to cook pancakes
How To Make:
1. Melt jaggery in 1 tbsp water.
2. Mix flour with baking powder, salt, butter, and milk.
3. Mix in melted jaggery along with water enough to make a smooth batter. Adjust the consistency to a pouring one by adding more water.
4. Preheat a non-stick griddle on medium heat.
5. Add oil and swirl to ensure even coating.
6. Drain excess oil, if any.
7. Pour ¼ cup of batter in the pan, lower the flame to low to medium, and cover.
8. Cook, covered, for about 1 minute.
9. Remove the lid and cook until the edges start lifting off.
10. Turn into a plate and serve with toasted almonds dipped in honey.
10. Semiya Upma – Mixed Vegetable Vermicelli Upma:
Packed with veggies, Vermicelli Upma is a tasty and a quick breakfast option, and is very popular in South Indian households. The flavors are versatile. Add roasted nuts or just add spices to enrich it like a briyani… is absolutely at your discretion. This one is quite simple and is made up of onions, carrots, and peas. I have added peanuts for protein.
Ingredients:
1. Whole wheat vermicelli or ragi vermicelli – 1 ½ cups, roasted
2. Onion – 1, large, finely chopped
3. Carrots – 1, large, peeled, cut into fine pieces
4. Peas – ¼ cup
5. Peanuts – 2 tbsp
6. Curry leaves – 10
7. Mustard seeds – ½ tsp
8. Urad dal – ½ tsp
9. Green chili – 2, slit lengthwise
10. Ginger – 1 1-inch long piece, peeled, finely grated
11. Water – 3 cups
12. Salt – to taste
13. Oil – 1 tbsp
How To Make:
1. You can either use roasted vermicelli or if you are using an unroasted version, then roast it until golden brown.
2. Preheat a deep kadai on medium to high flame.
3. Add oil and allow to heat.
4. Add mustard seeds and allow to splutter.
5. Add urad dal and peanuts and allow to splutter.
6. Add onions, ginger, curry leaves, and green chilies and sauté until onions turn golden brown.
7. Add carrots and peas, sprinkle a little water, cover and cook until veggies turn soft.
8. Add 3 cups of water and allow to come to boil.
9. Add salt and vermicelli.
10. Cover, lower the flame to low to medium, and cook until all water is absorbed and vermicelli soft. This will take about 10 minutes.
11. Serve hot garnished with coriander leaves.
11. Broken Wheat Pancake:
Made with broken wheat with the goodness of soy milk, this pancake is a tasty breakfast worth to be tried. Top it with golden roasted banana slices and roasted almonds dipped in honey. I just love these!
Ingredients:
1. Broken wheat flour – 1 cup
2. Soy milk – 1 cup [You can use almond milk or dairy milk.]
3. Mashed banana – ¼ cup
4. Coconut oil – 2 tbsp, melted
5. Jaggery – 2 tbsp [You can use honey or sugar too]
6. Baking powder – 1 tsp
7. Cardamom powder – ½ tsp
For Serving:
1. Roasted banana slices
2. Roasted almonds
3. Honey
How To Make:
1. Mix broken wheat flour with baking powder and cardamom powder and keep aside.
2. Melt jaggery with a little water.
3. Add milk and mashed banana well.
4. Add melted jaggery to this along with coconut oil and give a quick whisk, but make sure there are no lumps and the ingredients are well mixed.
5. Preheat a non-stick griddle on medium heat.
6. Pour in ¼ cup of the batter on the griddle and spread out a little.
7. Cook until edges start turning dry and bubbles start appearing in the middle. This will take about 3 minutes.
8. Flip over carefully and cook for 2 more minutes.
9. Serve hot with suggested serving.
12. Spicy Scrambled Chickpeas:
This scramble is tastier than your egg scramble. Plus, it is a powerhouse of protein. Made with chickpeas and red onions, it comes with the goodness of zucchini and carrots.
Ingredients:
1. Chickpeas – 3 cups, cooked
2. Red onions – 1, medium sized, finely chopped
3. Carrots – 1, large, peeled, grated
4. Zucchini – 1, medium sized, finely chopped
5. Green chilies – 3, finely chopped
6. Turmeric powder – ½ tsp
7. Salt – to taste
8. Coriander leaves – 1 tbsp, finely chopped
9. Oil – 1 tbsp
10. Lemon juice – 2 tsp
How To Make:
1. Add the cooked chickpeas to a large bowl and use a fork mash well.
2. Preheat a large non-stick kadai on medium heat.
3. Heat oil and add onions and green chilies to the oil.
4. Saute until onion turns golden brown.
5. Add carrots and zucchini and cook until veggies turn soft.
6. Add turmeric powder and give a quick stir.
7. Add chickpeas and cook for about 5 minutes more.
8. Add water if you feel it is too dry.
9. Remove from heat and mix in lemon juice.
10. Serve garnished with coriander leaves.
13. Veggie Omelet:
A super filling, awesomely delicious, easy to prepare, no egg omelet! Yes, these don’t have eggs in them! They are awesome and since I don’t eat egg, I do it this way! It is actually a variation of the classical Indian besan puda but a little different.
Ingredients:
1. Chickpea flour – ¾ cup
2. Onions – 1, large, finely chopped
3. Green chilies – 3, finely chopped
4. Tomatoes – 1, small, finely chopped
5. Turmeric powder – ½ tsp
6. Salt – to taste
7. Red chili powder – ½ tsp
8. Non-sour buttermilk – 2/3 cup
9. Oil – 2 tsp
10. Oil – enough for cooking
11. Coriander leaves – 2 tsp
How To Make:
1. Heat oil and sauté onions and green chilies until onions turn golden brown.
2. Mix chickpeas flour with salt, red chili powder, turmeric powder, and buttermilk to make a smooth batter.
3. Mix in tomatoes, onions, green chilies, and coriander leaves.
4. Place an oiled non-stick omelet pan on medium flame and heat it.
5. Pour ½ the portion of the batter into the pan, swirling to ensure even spreading.
6. Add a few drizzles of oil and cook the omelet on medium flame for about 6 to 8 minutes or edges start turning brown.
7. Flip over carefully and cook for 2 more minutes.
8. Serve fresh with a sprinkle of chaat masala or with a spicy ginger chutney.
14. Instant Oats And Poha Dosa:
There are days when I wake up to find there is no dosa batter left and my daughter wants dosa. And that is when I came across this recipe somewhere. I have made some modifications to suit the palate of my family. Serve it alongside coriander-mint chutney and tomato-onion chutney with a wide assortment of cut fruits.
Ingredients:
1. Quaker Oats – 1 cup
2. Red Beaten rice – 1 cup [This is a healthier alternative]
3. Onion – 1, large, finely chopped, sautéed until golden brown
4. Green chilies – 3 to 4, finely chopped
5. Cumin seeds – 1 tsp
6. Curry leaves – 6 to 7, finely chopped
7. Coriander leaves – 1 tbsp, finely chopped
8. Carrots – 2, medium, peeled, finely grated
9. Salt – to taste
10. Sesame seed oil – as required
How To Make:
1. In a non-stick pan, roast oats until it gets nice aroma.
2. Wash poha thoroughly and soak it along with roasted oats in 3 cups of water for 1 hour.
3. Grind to a smooth mixture with enough salt.
4. Mix roasted onions, carrots, cumin seeds, green chilies, curry leaves, and coriander leaves to the batter and keep aside for 10 minutes.
5. Preheat the griddle coated with a little oil on medium to high heat.
6. Pour about ¼ cup of the batter on the heated griddle and spread out in concentric circles like a soda.
7. Sprinkle ½ a tsp sesame seed oil around the batter.
8. Lower the flame to medium and cook for about 2 minutes or until the edges of the pancake leave the pan sides and the bottom portion has turned brown.
9. Flip over and cook for 2 more minutes.
10. Let that portion also turn golden brown.
11. Serve hot with a spicy onion-garlic chutney or mix lentil powder and oil.
15. Crumbled Paneer And Pineapple Trifle:
Does this sound like a weird combination? The fact is that it tastes awesome. You can always add cherries and strawberries to make it visually more attractive. Pineapple is a negative calorie fruit that will aid in your weight loss journey. And, paneer is a good source of protein. So, if you are on a low carbohydrate, high fat diet, this one will make your day.
Ingredients:
1. Pineapple – 1 cup, thinly sliced into rounds
2. Brown sugar – 1 tbsp
3. Paneer – 2 cups, crumbled
4. Strawberries – ½ cup, thinly sliced
5. Pomegranate seeds – 2 tbsp
6. Chaat masala – to taste
7. Coriander seeds powder – ½ tsp
8. Red chili powder – a pinch
9. Lemon juice – ½ tsp
How To Make:
1. Take a medium sized bowl.
2. Add pineapple pieces and sugar and toss to ensure even coating.
3. Toss it with half of the spice powders.
4. Keep aside for 5 minutes to allow the pineapple to absorb the sugar and spices.
5. Halve rest of the leftover spice mix and use it to season pomegranate and strawberries.
6. Divide the paneer into 3 equal portions.
7. Take a round, transparent baking pan.
8. Arrange half of the pineapple slices in the bottom of the pan.
9. Top it up with one portion of the crumbled paneer.
10. The next layer will be of strawberry.
11. Top strawberries with paneer followed by a layer of pineapple.
12. Now use the last portion of the crumbled paneer to make the layer.
13. Sprinkle seasoned pomegranate seeds on the top.
14. Refrigerate for about 20 minutes and serve crusty bread slices.
Your breakfast can be anything – right from a simple bread and butter to complex options including casseroles. The key to eating right is planning. Here are few tips that could come handy for preparing breakfast:
1. Always keep whole wheat flour handy. You can use it for making pancakes or Indian flatbread variants.
2. Keep colorful veggies in the store.
3. Always have fruits in your refrigerator.
4. Keep almonds, paneer, and walnuts handy.
5. If you plan to make upma or some mixed vegetable dish, do chop the veggies the previous night and store them in an airtight container in your fridge. This will save time.
6. Include oats in your monthly grocery budget.
7. Keep various flavored oat packets handy.
8. Make sure you have sufficient amount of yogurt with you.
9. Never keep sugar laden breakfast cereals with you.
10. Always check the ingredients of ready made breakfast cereals if you are planning to use them.
Remember, skipping breakfast is known to have a whole load of negative impacts on health. So, eat a healthy and tasty breakfast and live longer.
What is your choice when it comes to making a quick breakfast? A glass of milk and a fruit? Or a slice of multigrain bread dabbed with peanut butter? Or a bar of chocolate? Share with us.
