10 Unbelievable Filling Vegan Breakfasts With Your Daily Dose Of Nuts

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I haven’t talked about nuts a lot on this blog! Which is a shame given that these nutrient-dense miracles are very filling and nutritious. They also help you lose or keep your weight. You can read more about this here: The 3 Astonishing Reasons Overeating Nuts Effortlessly Leads to Shed Pounds.

I guess part of that is because I’m allergic to many kinds of nuts. (Yes, I’m vegan and allergic to nuts, it’s possible.). Nevertheless, I know the majority of you do enjoy it when I vary the recipes. Therefore, here are 10 great vegan breakfast options that also have your daily dose of nuts in them!

Spiced Walnut and Sweet Potato Breakfast Hash with Avocado

This hash is a nice variation of the typical sweet potato hash you would normally make.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup walnuts, roughly chopped
• 1 red bell pepper, diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 ripe avocado, sliced
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the diced sweet potatoes, red bell pepper, and red onion with olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
3. Spread the mixture evenly on a baking sheet and roast for 25-30 minutes, or until the sweet potatoes are tender and slightly crispy.
4. In the last 5 minutes of roasting, add the chopped walnuts to the baking sheet and continue roasting.
5. Remove from the oven and toss with minced garlic.
6. Serve the hash topped with sliced avocado and garnish with fresh cilantro.

Smoky Walnut and Lentil Breakfast Burritos with Fresh Salsa

Walnuts combine really well with salsa and lentils so this breakfast burrito is a great option.

Ingredients:

• 1 cup cooked green or brown lentils
• 1 cup walnuts, finely chopped
• 1 small red onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 4 large whole wheat tortillas
• 1 cup fresh salsa (store-bought or homemade)
• 1 avocado, sliced
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the diced red onion and red bell pepper, and sauté until softened, about 5 minutes.
3. Add the minced garlic, smoked paprika, cumin, and chili powder, and cook for another minute.
4. Stir in the cooked lentils and chopped walnuts, and cook until heated through, about 5 minutes. Season with salt and pepper to taste.
5. Warm the tortillas in a dry skillet or microwave.
6. To assemble the burritos, place a portion of the walnut and lentil mixture in the center of each tortilla.
7. Top with fresh salsa, sliced avocado, and a sprinkle of fresh cilantro.
8. Fold in the sides of the tortilla and then roll it up from the bottom to form a burrito.
9. Serve immediately, or wrap in foil to take on the go.

Walnut and Herbed Chickpea Flour Omelette with Spinach and Tomatoes

We’ve made chickpea flour omelettes before, but you might as well throw some walnuts in there for good measure!

Ingredients:

1. 1 cup chickpea flour (also known as gram flour or besan)
2. 1 cup water
3. 1/4 cup chopped fresh herbs (such as parsley, cilantro, or chives)
4. 1/2 teaspoon turmeric
5. 1/2 teaspoon cumin
6. Salt and pepper to taste
7. 1 cup fresh spinach, chopped
8. 1/2 cup cherry tomatoes, halved
9. 1/2 cup walnuts, roughly chopped
10. 2 tablespoons olive oil

Instructions:

1. In a mixing bowl, whisk together the chickpea flour, water, chopped fresh herbs, turmeric, cumin, salt, and pepper until you have a smooth batter. Let it sit for about 10 minutes to thicken slightly.
2. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
3. Pour half of the chickpea flour batter into the skillet, spreading it out evenly to form a thin omelette.
4. Cook for about 2-3 minutes, or until the edges start to lift and the surface looks mostly set.
5. Sprinkle half of the chopped spinach, cherry tomatoes, and walnuts over one half of the omelette.
6. Use a spatula to carefully fold the omelette in half, covering the filling.
7. Cook for another 2-3 minutes, or until the omelette is cooked through and slightly crispy on the outside.
8. Slide the omelette onto a plate and repeat the process with the remaining batter and filling ingredients.
9. Serve warm, garnished with additional fresh herbs if desired.

Brazil Nut and Banana Breakfast Smoothie

This smoothie is a great way to start your day. It’s packed with nutrients and very simple to make.

Ingredients:

• 1 ripe banana
• 5 Brazil nuts
• 1 cup almond milk
• 1 tablespoon chia seeds
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract

Instructions:

• Peel the banana.
• Put bananas, Brazil nuts, and almond milk in a blender.
• Add chia seeds, honey, and vanilla extract.
• Blend until smooth.
• Pour into a glass and enjoy!

Almond Butter Veggie Wrap

An easy, light but filling recipe to make. The main nutrients come from the wrap and the almond butter while the veggies help you start your day with a bunch of fiber and minerals.

Ingredients:

• 1 whole grain tortilla
• 2 tablespoons of almond butter
• 1 small cucumber, sliced
• 1 carrot, grated
• A handful of spinach leaves

Instructions:

• Lay the tortilla flat on a surface.
• Spread almond butter over the tortilla.
• Arrange the cucumber slices, grated carrot, and spinach on top.
• Roll the tortilla tightly.
• Cut into halves for easy eating.

Cashew Cheese Scramble

How about spicing up your regular tofu scramble with some cashew cheese?

Ingredients:

• 1 block of firm tofu
• 1/4 cup of cashew cheese
• 1 small bell pepper, diced
• 1/2 teaspoon of turmeric
• Salt and pepper to taste

Instructions:

• Crumble the tofu into a bowl.
• Heat a pan over medium heat and add the tofu.
• Stir in the diced bell pepper and turmeric.
• Cook for 5 minutes or until the bell pepper is soft.
• Add cashew cheese and mix well.
• Season with salt and pepper before serving.

Pecan Mushroom Breakfast Sandwich

If you’re more of a bread eater in the morning, try out this English muffin with pecans.

Ingredients:

• 1 whole wheat English muffin
• 1/2 cup of sliced mushrooms
• 2 tablespoons of chopped pecans
• 1 tablespoon of olive oil
• A pinch of garlic powder

Instructions:

• Heat olive oil in a pan over medium heat.
• Sauté the mushrooms until tender.
• Toast the English muffin.
• Layer the mushrooms on the bottom half of the muffin.
• Sprinkle with chopped pecans and garlic powder.
• Close the sandwich with the top half of the muffin.

These recipes offer a delicious and nutritious start to your day. Enjoy the rich flavors and the health benefits of nuts in every bite!

Pistachio and Avocado Toast with Pomegranate Seeds

Pistachio and avocado toast is a breakfast that blends creamy, crunchy, and juicy elements. This dish is easy to prepare and packed with nutrients.

Ingredients:

• 2 slices of whole-grain bread
• 1 ripe avocado
• 2 tablespoons of shelled pistachios
• 2 tablespoons of pomegranate seeds
• Salt to taste
• Black pepper to taste
• Lemon juice (optional)

Instructions:

• Use a toaster to toast the whole-grain bread until golden brown.
• Slice the avocado in half, remove the pit, and scoop out the flesh. Mash the avocado in a bowl with a fork until smooth. Add a pinch of salt and pepper. A spritz of lemon juice can brighten the flavor if desired.
• Evenly spread the mashed avocado onto the toasted bread slices.
• Sprinkle the shelled pistachios over the avocado spread.
• Finally, sprinkle the pomegranate seeds on top of the toast for a burst of color and sweetness.

Enjoy a unique and tasty vegan breakfast that’s as healthy as it is delicious!

Pistachio and Rosewater Breakfast Pudding

Pistachio and rosewater breakfast pudding is a tasty and unique way to start your day.

Ingredients:

• 1 cup almond milk
• 1/4 cup chia seeds
• 1 tbsp maple syrup
• 1 tsp rosewater
• 1/4 cup shelled pistachios, chopped
• 1/4 cup mixed berries

Instructions:

1. Pour the almond milk into a bowl. Add the chia seeds and stir well.
2. Add maple syrup and rosewater to the mixture. Stir until combined.
3. Cover the bowl and place it in the fridge for at least 4 hours or overnight.
4. Before eating, top the pudding with chopped pistachios and mixed berries.

He can also add a dollop of coconut yogurt for extra creaminess. It’s perfect for meal prep and can be stored in the fridge for a couple of days.

This dish is simple to make and offers a good balance of flavors.

Peanut Butter and Jelly Overnight Oats

Peanut butter and jelly overnight oats are easy to make. They’re also packed with flavor and nutrients. Here’s what you need.

Ingredients:

• 1/2 cup rolled oats
• 1/2 cup almond milk
• 2 tbsp natural peanut butter
• 1 tbsp chia seeds
• 1 tbsp maple syrup
• 2 tbsp strawberry jam or jelly
• Fresh strawberries, sliced (optional)
• Nuts like almonds or walnuts for topping

Instructions:

• Combine oats, almond milk, peanut butter, chia seeds, and maple syrup in a jar or container.
• Stir well until everything is mixed.
• Add a layer of strawberry jam or jelly on top.
• Seal the jar and refrigerate overnight.
• Next morning, give it a good stir.
• Top with fresh strawberries and nuts if you like.

This recipe is perfect for busy mornings. You can prepare it in just a few minutes the night before. Enjoy a delicious and healthy breakfast!