Whether you’ve gone vegan, have an egg allergy, or are trying to cut back on cholesterol, you’ll be happy to know that there’s no need to give up your favorite dishes. Here are lots of ways make eggless vegan “egg” dishes — classics including omelettes, french toast, frittatas, quiches, breakfast sandwiches, scrambles, quiches, and more.
Eggless egg dishes use tofu and/or chickpea flour in combination with vegetables, fresh herbs, seasonings, vegan cheeses, fresh vegetables (and in the case of French toast, fresh fruit) to create a fantastic wow factor.
Giving up eggs doesn’t mean giving up lots of classic dishes that are especially welcome for breakfast or brunch, but which can be enjoyed for any meal of the day. Thanks to the talented blogger/photographers who participated in this round up; links to their recipes and the use of their photos are reprinted with permission.
Vegan Spinach Mushroom Omelet: From Dianne’s Vegan Kitchen, this egg-free omelet is perfect for weekend brunch! It also makes a fun weeknight breakfast for dinner meal, too. It’s very versatile – if you’re not a fan of spinach or mushrooms, you can use whatever veggies you prefer.
Vegan Asparagus Omelette: From Happy Food Healthy Life, this was inspired by Jackie Sobon’s (of Vegan Yack Attack) easy vegan omelette. “Jackie even suggests dividing the egg batter out into ziploc bags or jars to take camping with you! How brilliant is this?!”
Easy Vegan Omelette: From Clean Green Simple, for a wholesome plant-based breakfast, make this savory vegan omelette with chickpea flour. Store the dry ingredients in a jar for an instant “omelette” mix!
Vegan Spanish Omelette: Here’s an easy recipe contributed by Broke Bank Vegan for an eggless Spanish omelette (tortilla española) that’s perfect for breakfast or brunch, though you can enjoy it for any meal of the day.
Breakfast Casseroles and Baked Frittatas
Vegan Breakfast Casserole: From Happy Food Healthy Life, an absolutely stunning vegan breakfast casserole will steal the show as it heads up the table with colorful garden-fresh veggies and flavors.
Vegan Cheesy Chorizo & Red Pepper Frittata: From Wallflower Kitchen, a cheesy, flavorful and vegan frittata that you won’t believe isn’t made with eggs. Aimee has used both tofu and chickpea flour separately to create “eggy” vegan recipes, in this recipe, she combines both to create the tastiest creation with the perfect texture!
Vegan Greek Frittata: From Dianne’s Vegan Kitchen, this egg-free baked frittata is loaded with spinach, artichoke hearts, tofu feta, and olives, and it’s ultimate dish for brunch. It’s also great when you’re craving breakfast for dinner. It reheats well, so you can prep it ahead of time for meals throughout the week.
Vegan Frittata (with a 3-Ingredient Base): From My Pure Plants, this simple vegan frittata base is loaded with veggies like mushroom, bell pepper, cherry tomato and fresh spinach leaves. Perfect to make ahead and enjoy it for breakfast or brunch.
Hash Brown-Crusted Frittata: From Vegan Yack Attack, Jackie says, ”While I do love a good omelet, sometimes I get a little anxious about the flipping. Frittatas are great because all you have to do is cook your favorite fillings in a pan, add your base, and leave it to the oven to take care of the rest. This breakfast frittata is rich in protein, easy to make, and delicious atop a bed of mixed greens.”
Vegan Huevos Rancheros Casserole: From Plant-Based Cooking, who notes that these vegan huevos rancheros are easier than they look, especially if you find pre-made enchilada sauce. It’s a cozy baked and vegan version of a classic Southwestern skillet egg dish.
Vegan Breakfast Casserole, AKA Strata: From Veganosity, whose vegan strata is made just like the one they made before going vegan, thanks to Vegan Egg and Beyond Meat Hot Italian Sausage. This eggy breakfast casserole is so delicious and satisfying, and you can prep it the night before for an easy Sunday morning brunch recipe.
Pretzel Roll Strata: From This Wife Cooks, an easy, make-ahead casserole is perfect for a weekend breakfast or holiday brunch! Cubed pretzel roll bread is combined with plant-based sausage, onions, mushrooms, garlic, fresh herbs, and vegan cheese then baked to savory perfection in creamy dairy-free custard.
Vegan French Toast Casserole with Fresh Fruit: A cross between French toast and a breakfast casserole, this easy vegan French toast casserole is an easy route to a fantastic breakfast or brunch. It eliminates the need to keep individual slices warm, especially if you’re serving a small crowd — everything’s done at the same time, and everyone can dig in at once.
Orange French Toast: From Vegan Blueberry, this recipe brings back childhood memories: Some good things never get old (wish I wasn’t!). The really great thing about it is what it doesn’t have: refined sugar, added oil, dairy or eggs. This recipe offers a gluten-free option as well.
Quick & Easy Vegan French Toast: From Wallflower Kitchen, Aimee loves how something that is so simple to make and ready in a flash can taste this indulgent! Perfect for Sunday mornings when you want something special for breakfast but nothing too complicated to make.
Easy Vegan French Toast: From Two City Vegans, another eggless take on the breakfast classic. With just a handful of ingredients and 4 steps, this eggless French toast is the perfect weekend breakfast or enjoy anytime for brunch, lunch or dinner!
Skillets and Scrambles
Vegetable Tofu Scramble with Lots of Variations: For tofu fans and vegans, the breakfast and brunch repertoire wouldn’t be complete without a great basic vegetable tofu scramble. Here you’ll find not just the basic recipe but lots of vegetable-rich variations.
Southwestern Tofu Scramble (Migas): Southwestern tofu scramble is a vegan interpretation of migas, a dish developed for using up corn tortillas that have lost their freshness. Brimming with lively southwestern flavors, in the original recipe, tortilla pieces are scrambled with eggs; this version replaces eggs with tofu.
Vegan Shakshuka with Eggy Tofu: From Cadry’s Kitchen, here’s a fantastic cool-weather brunch. Warm tomato and bell pepper sauce is finished with slabs of eggy tofu, baby spinach, and non-dairy feta. Scoop up every last drop with a slice of toast.
Spinach or Arugula Scrambled Tofu: Here’s a colorful and tasty spinach or arugula scrambled tofu that’s festive enough for a company brunch, but simple enough to make for a weekend meal for you and yours. Serve with fresh bread and a fruit salad (or some simply sliced fruit — oranges go nicely with this.
Spicy Vegan Tofu Rancheros: Here’s a well-seasoned egg-free version of the Southwestern classic, huevos rancheros. It’s an easy brunch or dinner dish, served with slices of avocado and/or orange.
Quiche & Mini-Quiche
Vegan Quiche Lorraine (gluten-free): This simple vegan quiche Lorraine has savory gluten-free crust filled tofu, tomatoes, kale and mushrooms. Great for breakfast or brunch!
Cheesy Broccoli Vegan Quiche: From Watch Learn Eat, it’s easy to prepare this quiche using a frozen gluten-free and vegan pie crust. Enjoy a slice of this tofu-based quiche its own or with some fresh fruit or a side salad. This dairy-free, egg-free quiche is perfect for breakfast, brunch or lunch!
Vegan Quiche with Spinach & Artichokes: From V Nutrition and Wellness, the fusion of ingredients in this quiche is a tasty spin on the popular dip. Tortillas are used to make a quick crust which cuts down on the prep time for this tasty brunch dish.
Crustless Mini Vegan Quiche (air fryer or oven): From Cadry’s Kitchen, mini quiches are filled with red bell pepper, onions, kale, and seitan bacon in a savory tofu and cashew filling. Cook these adorable, portable quiche bites in the air fryer or oven. They can be enjoyed hot or cold. Great for brunches, picnics, packed lunches, or a protein-packed meal on the go.
Vegan Mini Quiche Cups: Contributed by Melissa Copeland, these vegan mini quiche cups are a great grab-and-go breakfast. They’re equally delicious fresh out of the oven as they are served cold. One pan will last you for breakfasts all week and you can also freeze them for later.
Vegan Full English Breakfast Muffins: From Thinly Spread, are these vegan breakfast muffins or are they vegan frittata or, maybe, mini vegan quiches? I’m not sure really, I think they are probably a bit of all those things! Made with an egg free batter of gram flour and water they have a muffiny texture with an uncanny eggy-ness ,especially when served warm from the oven.
Ultimate Tofu Eggless Salad: This has the look and feel of egg salad, though it’s not intended to fool anyone! Whether as an egg salad knock-off or not, it’s delicious in its own right. Serve open face or closed on fresh bread or in a pita.
Vegan Eggs Benedict: From Vegan Huggs, a classic eggs Benedict recipe is made with poached eggs and the hollandaise sauce is primarily made with egg yolks and butter. That’s a lot of eggs! This vegan version is obviously egg-free but you won’t be missing anything. All the flavors are there and the ingredients are simple!
Gluten-Free and Vegan Breakfast Sandwich: From Watch Learn Eat, this tofu-based vegan breakfast sandwich is a twist on the classic egg and cheese popular in New Jersey and New York delis. Also made gluten-free using gluten-free rolls.
Sunrise Stack Vegan Breakfast Sandwich: From Spabettie, a vegan breakfast sandwich that’s the ultimate in eggy muffin goodness, stacked with protein and flavor! Spinach, avocado and tofu “egg,” pulled together with a flavorful Romesco sauce.
Vegan Breakfast Sandwich: From Yummy Mummy Kitchen, when you’re in the mood for a high protein vegan breakfast, a big vegan breakfast sandwich filled with breakfast sausage, tofu “egg”, avocado, and greens is so satisfying.
Vegan Breakfast Burrito: Another from Yummy Mummy, hearty vegan breakfast burritos filled with tofu scramble, avocado, and potatoes. So satisfying any time of day!
Other classic egg dishes made vegan
Vegan Fried Eggs: From My Pure Plants, this is the easiest vegan fried eggs you can make. They look like real fried eggs, and they taste delicious. The best part is that you need only 5 ingredients and 10 minutes tops. Soy-free and gluten-free, so what are you waiting for? Have some for breakfast.
Eggless Foo Yong: This recipe is an excellent plant-based replica of the popular Chinese dish. This version, is made with chickpea flour, sometimes packaged as garbanzo bean flour and various other names you’ll see in the note following the recipe. It’s very easy to make, and excellent served with stir-fries and rice dishes.
Vegan Chickpea Deviled Tomatoes: These stuffed tomatoes have a surprisingly egg-like flavor and consistency. Combining chickpeas, nutritional yeast, and vegan mayo, and a touch of curry, these beauties are rather addictive, so be prepared for them to disappear quickly!
Vegan Zucchini Corn Fritters: From Happy Kitchen, these are the most amazing egg-free vegan zucchini corn fritters you’ll ever have. Crispy and delicious, they’re perfect as a side to a nice fresh salad, or dipped into your favorite dip! If you’re craving some good vegan fried food, then look no further.