Following both a vegan and low-carb diet can feel challenging at first, but breakfast is officially sorted. These easy low-carb vegan breakfast recipes will keep your carbs in check and leave you feeling full and fuelled all morning.

Rise and shine! If you’re looking for a breakfast that’s low in carbs, free from animal products, and made with nutritious whole food ingredients, you’ve come to the right place.

We’re talking about everything from a low-carb vegan take on a classic fry-up, to decadent yoghurt bowls piled with delicious toppings. Each of these low-carb vegan breakfasts is flavourful, filling and loaded with good-for-you fibre and protein—the perfect way to start any day!

No-cook, low-carb vegan breakfast recipes

1. Low-carb vegan breakfast smoothie

When you need to be out the door pronto, smoothies make for a great high-protein low-carb breakfast. Pour them straight into a glass to go – or if you fancy something special, use less liquid, pour into a bowl and top with berries, nuts and seeds. The recipe combinations are endless, but to make it low-carb, stay away from high-sugar juices and fruits and focus on the addition of protein and fats.

How to make it: Start with a liquid base, choose a protein source, add in some healthy fats and finish with a small serving of low-carb fruit and/or veggies. Make it your own with these low-carb friendly options:

• Liquid base: water, soy, coconut or almond milk (look out for the unsweetened options).
• Protein: silken tofu, plant based yoghurt, natural nut butter, vegan protein blend.
• Healthy fats: nut butter, avocado, chia seeds, flax seed (both present in Purition).
• Fruit & Veg: frozen berries, cucumber, celery, kale, spinach, kiwi or half a plum. 

2. Chia pudding

Chia seeds are a vegan low-carb breakfast staple. They’re packed with plant-powered protein and dietary fibre and just so happen to be one of the best vegan sources of essential fatty acids.

Chia pudding is a great way to pack more of them into your diet. This recipe needs to be prepped the night before, but it makes a great option for busy mornings when you need something to grab and go.

How to make it: Whisk together 150ml unsweetened coconut, soy or almond milk, 30g chia seeds and half a teaspoon of vanilla extract. Add to a breakfast jar or small bowl, cover and refrigerate for a few hours or overnight.

Optional: When you’re ready to eat, top it with a dollop of coconut yoghurt, some blueberries and a sprinkle of chopped nuts. To add an extra dose of protein and healthy fats, stir in a scoop or two of Purition Vegan before eating.

3. Vegan yoghurt bowl

Creamy, crunchy and uber-nutritious, a vegan yoghurt bowl is a great low-carb breakfast for busy weekdays. Unsweetened coconut, soy or almond yoghurt are typically the lowest in carbohydrates, but make sure to double-check labels, as brands vary. Mix in some fruit, seeds, nuts and a scoop of low-carb protein powder for a tasty and nutritious start to the day!

4. Homemade nutty granola

Shop-bought granola might be tasty, but it’s also ridiculously high in sugar. The good news? You can make your own equally delicious – but 10x healthier – low-carb version at home. Serve with a generous dollop of vegan yoghurt or some coconut milk for a nutty, crunchy and satisfying low-carb breakfast!

How to make it: Mix 250-300g roughly chopped mixed nuts in a bowl with 75g pumpkin seeds, a handful of dried or desiccated coconut and 80g Purition - we used Almond, but you can use any flavour. Melt 2-3 tablespoons of coconut oil with a teaspoon of ground cinnamon. Pour the oil mix over the nut mix & mix well. Spread the raw granola mix onto a lined baking sheet and place in the oven at 160º. After 10-15 minutes take it out and give the tray a little shake and pop back in again for another 5-10mins - until the mix is nicely golden. Once cooked, allow to fully cool on the tray before decanting.

5. Low-carb porridge

Porridge is a UK breakfast staple, but it’s not the best choice for a low-carb diet. There’s no need to miss out though – try Purition as an oat-free low-carb porridge instead! High in protein, fibre & natural fats at just 2–4g net carbs per serving, it makes for a quick, creamy and hearty morning porridge swap.

How to make it: Take 40g of Purition Vegan, add a splash of hot boiled water or milk, mix well, add your choice of toppings and voila. It’s a quick, easy and nutritious low-carb or keto alternative to porridge, so you don’t need to miss out!

6. Purition Vegan blend

16g plant protein, 12g essential fats and only 2–5g carbs, all in under 30 seconds? You get all that and loads more with Purition Vegan. Our plant-based wholefood blends are made with a nutrient-dense recipe of seven seeds and nuts, plus European-grown premium plant protein, to keep you full for 4–5 hours.

How to make it: For a vegan low-carb breakfast smoothie, blend 40g Purition with 200–250ml of your favourite nut milk. Fancy a crunchy yoghurt bowl? Just mix 40g Purition into a serving of coconut yoghurt and top with nuts, seeds and berries.

Cooked, low-carb vegan breakfast recipes

7. Tofu scramble

Under 2g carbs, 146 calories and a whopping 16g protein per 200g of tofu? Yes, please! Tofu scramble is a classic vegan brekkie and the perfect match for any low-carb diet. Serve it up as part of the fry-up below (recipe number 3) or on a bed of leafy greens with a side of coconut oil fried veggies. And if you fancy something different, you could even try stuffing it inside an avocado!

How to make it: For 1 person, break around 100–150g of firm tofu into rough bite-sized chunks. Heat some coconut oil in a non-stick pan, add the tofu, along with 1 tbsp nutritional yeast and ½ tsp turmeric. Cook and gently stir for 5 minutes. Add 2 tbsp almond milk cook for another 5 minutes, stirring occasionally. If you’d like it a little creamier, feel free to add more milk. Season to taste and serve!

8. Tofu 'bacon'

A high-protein low-carb vegan bacon alternative that you can make at home? That’s exactly what you get with the smoky tofu bacon recipe! This recipe takes around an hour in total, but leftovers can be stored in an air-tight container fridge for a few days. If you like it, why not make a big batch once a week and add it to all your vegan low-carb breakfasts?

How to make it: Slice a pressed and drained block of tofu into thin slices. Place the slices in a deep bowl or Tupperware. In a separate bowl, mix 2 tbsp soy sauce, 2 tbsp olive oil, 1tbsp maple syrup, 1 tsp mustard, 2 tsp smoked paprika and ½ tsp garlic powder. If you have liquid smoke, add 2tsp in—it seriously amps up the flavour! Pour the mix over the tofu and let marinate for at least 20 minutes or overnight.

Place the marinated tofu slices on a lined baking sheet, in a single layer. Drizzle over half of the remaining marinade and bake at 180°c for 20 minutes. Flip the tofu over, drizzle with the last of the marinade and bake for another 15 minutes or until dark brown.

Recipe by Nora Cooks, linked here.

9. Low-carb vegan fry up

With foods like eggs, sausages and hash browns firmly off the low-carb vegan menu, traditional fry-ups might seem impossible to replicate. But here’s a secret—just swap the meat for the tofu ‘bacon’ above, throw in smashed avo, sauteed mushrooms and grilled tomatoes and replace the egg for (optional) tofu scramble. The result? High protein, low-carb vegan breakfast heaven!

How to make it: First, make the tofu bacon using the recipe above. Cut a large tomato or two in half and drizzle (cut-side-up) with olive oil and season with salt and pepper, before grilling for 10 minutes.

Fry some mushrooms in olive oil for around 5 minutes, add a handful of spinach, cook until wilted and season with salt and pepper. If you’d like to add tofu scramble, use our recipe above.

Lastly, pop half an avocado in a bowl, mash with a fork and stir in a squeeze of lime, some chilli flakes, as well as salt and pepper. Plate up and sprinkle with (optional) roasted mixed seeds for an extra boost of protein.

10. Smashed avo on tofu toast

Looking for a brunch-worthy low-carb vegan recipe? This recipe uses layers of creamy smashed avocado on top of crispy tofu toast, making it low in carbohydrates but teeming with protein and essential fats. If you used to love avocado on toast, this will be your new go-to!

How to make it: Slice a block of drained and pressed firm tofu (allow around 100–150g per person) into thin 1-inch toast-shaped slices. Brush them with a little olive oil, season with salt and pepper and bake at 180°c for around 30 minutes or until crispy, turning halfway. Top the slices with mashed and seasoned avocado (try salt, pepper and a little chilli powder), drizzle with lemon juice and dig in.

11. Mushroom & spinach on tofu toast

Not a fan of avo? Try loading your tofu toast with mushrooms & spinach (or kale!) instead. Mushrooms contain varying degrees of protein and fibre and are one of few non-animal sources of vitamin D. They’re low in calories too, so you can really load ‘em up on your tofu toast for a hearty and satisfying breakfast.

How to make it: Slice a block of drained and pressed firm tofu (allow around 100–150g per person) into thin 1-inch toast-shaped slices. Brush them with a little olive oil, season with salt and pepper and bake at 180°c for around 30 minutes or until crispy, turning halfway. While they’re cooking, heat olive oil over a medium heat.

Add mushrooms and sautee for around 5 minutes. Add minced garlic and cook for a further minute. Lastly, add a handful of baby spinach and stir until wilted. Season with salt and pepper and load it on your tofu toast.

12. Chickpea omelette

Love a good breakfast omelette, but trying to keep things vegan? Chickpea omelettes were made for you! Chickpea flour is high in fibre and protein but low in carbs, making it a low-carb vegan store cupboard staple. This low-carb vegan breakfast only takes a few minutes to whip up and can be filled with whatever veggies you have in the fridge.

How to make it: Mix 6 heaped tablespoons of chickpea flour with some salt and pepper. Add around 5 tablespoons of water and mix until you achieve a creamy batter. If it seems stiff, add a little more water. Add optional chopped onions and some herbs and mix.

Heat up olive oil in a pan on a medium heat, scoop in the batter and spread it evenly across the pan. Cook for a few minutes, flip over and cook for a further 1–2 minutes. If you’d like to add any filling (any low-carb veggies work well), add them to half the omelette, fold over and serve.