
I'm trying Veganuary for the first time—that is, eating vegan for the entire month of January—and so far breakfasts are my biggest challenge. I've realized how much I leaned on yogurt and milk for protein. But most of these vegan breakfast recipes are no slouch in the protein department, getting it from plant-based milks (soy milk has 8 grams per cup!) or tofu. And, while some are definitely a weekend project—I'm bookmarking vegan quiche!—lots can be made ahead or come together quickly, making them weekday morning worthy.
This portable overnight oats breakfast contains an impressive 14 grams of fibre and 11 grams of protein. Use maple syrup, not honey, to make it fully vegan. Get our overnight chia oatmeal in a mason jar recipe.
This egg-free dish tastes so creamy and rich, it’s just like the real thing. Get Carolyn Chua's tofu scramble recipe.

Try this healthy, tasty alternative to your morning oats topped with fresh fruits. Get our quinoa porridge recipe.

Just toss everything into a blender to get these no-bake breakfast bars. (These are so simple, you’ll never buy the packaged ones again.) Get this breakfast power bar recipe.

If you’re planning a big brunch menu, this matcha-based chia pudding recipe is ideal, since it needs to be made ahead of time (and only requires a blender). Get our overnight matcha chia pudding recipe.

Quiche gets a plant-based makeover with a coconut oil-based pastry and chickpea flour "egg" filling. Get our vegan quiche recipe.

Not all smoothies must be green. This richly flavoured (and healthy) take gets your day started with a touch of nuttiness, smooth chocolate and creamy banana. Get our cocoa, banana and tahini breakfast smoothie recipe.

You’ll love this breakfast smoothie classic, which has a hit of extra fruit for fibre. Get our chocolate-peanut butter smoothie recipe.

Take these light and delicious dairy-free crepes to the next level by spreading plant-based yogurt inside of each crepe, then top with a simple berry syrup—just heat maple syrup with mixed berries. Get our vegan crepes recipe.

Use any combination of dried fruit, nuts and seeds to make this comforting bowl of oats. Get this fruit and nut steel-cut oats recipe.

Better than banana bread and ultra portable! Using spotty, very ripe bananas will ensure a softer, moist muffin. Get our vegan banana chocolate chunk muffins recipe.

These big, fluffy, bakery-style muffins make 10 per batch. Get Jennifer Pallian's ultimate vegan blueberry muffin recipe.

Double up on nutrients by using the entire beet—greens and all—in this scarlet smoothie. Get this beet smoothie recipe.

Hemp hearts give this fruit-filled smoothie a creamy touch. Get this dragonfruit smoothie recipe.

Pineapple juice and ginger add a zingy hit that cuts through the heavier carrot and mango flavours. Get this carrot smoothie recipe.

This frozen play on haldi ka doodh—also known as turmeric milk—incorporates golden beets and mango for extra colour. Get this turmeric smoothie recipe.

This avocado, kale, pineapple and mango smoothie proves it’s quite easy—and delicious—being green. Get this green goddess smoothie recipe.

You may be surprised to learn that chopped cauliflower is what gives this tangy number its creamy texture—but you will definitely be surprised to learn that you can't taste the cruciferous vegetable at all. Get this blueberry smoothie recipe.

Born in London, Ont., Gillian was Chatelaine’s former deputy editor, digital. She has also worked at Toronto Life and the National Post. Gillian cares deeply about fighting climate change and loves birds, sad lady singers, bikes, baking and wide-legged denim. She lives in Toronto's east end with her partner, two children and Rosie, her very exuberant Bouvier des Flandres.