best vegan breakfast recipes

Tired of the same ol’ boring cereals and protein shakes on the go for breakfast?

Well it’s time to add some spice to your mornings.

These vegan breakfast recipes will definitely do the trick.

Kicking off the list is…

1. Stir Fried Cabbage With Smashed Green Plantains



  • 1 Green sweet pepper
  • 1 Red onion
  • 2 Tomatoes 🍅
  • 1/2 Pounds white cabbage 🥬
  • 2 oz Coconut oil
  • 1 tsp Sea salt
  • 1/2 tbs of Garam masala
  • 3 Green plantains
  • 2 tbs Dules


  • Cut the cabbage into big cuts then rinse them off with fresh clean water.
  • Separate the leafs to get some fat textures out of the cabbage.
  • Now add 1 tsp sea salt and some garam masala to the cabbage
  • Cut up the tomatoes, green sweet peppers and onions, then drop 2 tbs of dules seaweed in the same container with the cabbage to be stir-fried for 5 minutes.
  • Cut the green plantains into fat cuts to be fried, remove them from the heat when halfway fried, place them on a clean surface and press them with a jar or rolling pin.
  • Place the now pressed plantain back to be re-fried to perfection.

2.  Chick Peas and Broccoli Stew With Fried Bread-Fruit



  • 1 Sweet pepper
  • 1 Red onions
  • 4 Cherry tomatoes 🍅
  • 1/2 Pounds broccoli 🥦
  • 1/2 Cups of chick peas
  • 1 tbs Chopped herbs
  • 1 Cup of coconut milk
  • 4 cherry tomatoes


  • Dice the onions, sweet pepper and cherry tomatoes and put them aside.
  • Then cut up the broccoli into small pieces to be added in the pot with the chick peas.
  • Add the chopped herbs and lastly the coconut milk.
  • Leave to simmer for 15 to 20 minutes.
  • Cut the already roasted bread fruit in a side angled style for presentation and then place the slices in some hot coconut oil to fry until golden.

3.  Callaloo and Green Pasta With Ripe Fried Plantains



  • 2 Cups of callaloo
  • 2 Ripe Plantains
  • 1 tbs Herbs
  • 2 oz Coconut oil
  • 1 Red Onion
  • 1 Sweet pepper
  • 2 Cups green pasta


  • Cook the green pasta in a pot with 4 cups of water with 1 tsp of salt for 15 minutes.
  • After it’s cooked throw off the water and leave to cool.
  • Rinse the 2 cups of chopped callaloo and add the onion, herbs, salt and sweet pepper to the mix then toss together all the ingredients.
  • Heat 2 oz of coconut oil to steam the callaloo.
  • Once heated, slowly add the callaloo to the pot and leave to simmer for 15 minutes.
  • Cut plantains in a side angle style for presentation and then add to pot of hot coconut oil to fry until golden.



VT’s Vegan Chef & Food Artist