Start your day with this quick and healthy plant based breakfast idea! I call this recipe savory vegan breakfast toasts, but there’s an easy way to turn these into breakfast sandwiches too – just add another slice of bread on top!
This is a high-protein vegan breakfast since it’s loaded with protein-packed chickpeas, mushrooms and spinach…Wouldn’t believe it, but greens got a lot of protein too, so sneak them in wherever you can.
How To Make Savory Vegan Breakfast Toasts
I have to mention this, because you’re probably wondering why I’ve served the mashed and delicious chickpeas on something that looks like a worn out shoe sole. It’s not. It’s a bread I make myself out of gluten-free oats. It started with this oatmeal roti recipe that is absolutely delicious and I highly recommend it if you want to make your own gluten free bread without eggs or rice flour or whatever.
This is just oats, water, olive oil and salt and it’s amazing. However! After I did the whole thing twice and spent a few hours making these rotis, or tortillas, or pitas, just round flatbreads – I got too lazy to roll the dough and toast each roti in a pan. So I decided to take that dough and spread it over a large greased baking sheet and I baked it. It might not be fluffy, it’s definitely not flexible and can’t do yoga, but it’s delicious. Delicious. And I can eat a toast and not get super bloated.
Win win. Now you know and you’re welcome. Here are the ingredients you’ll need.
Savory Breakfast Toasts Ingredients
Chickpeas. You wouldn’t believe it, but I got a pressure cooker and I’m not eating canned chickpeas anymore. They’re ready in like 30 minutes. And no extreme farting. I know. Who am I? But I’m eating other canned food, so don’t worry about me. Also, you can definitely use canned chickpeas here, they simply need to be cooked.
Artichoke hearts. Now, those are canned. Whatever you can find.
Vegetables. Here we’ve got some spinach, some bell pepper, scallions and mushrooms.
Spices and Herbs. Including dried mint, crushed red pepper and some fresh herbs.
Bread and hemp seeds for serving and some extra fiber, protein and healthy fats.
The Process
All you need to do to make these delicious vegan breakfast toasts is blend the chickpeas with spinach, artichokes, mint and crushed red pepper flakes.
Leave some of the chickpeas and artichokes whole and thinly chopped and stir them into this mixture.
Then add in the bell pepper, scallions and thinly chopped fresh herbs. Saute the mushrooms in a little bit of olive oil with a pinch of salt.
Serve on some toasted bread or in a tortilla for a tasty breakfast wrap, add the mushrooms on top and sprinkle some hemp seeds.
Meal Prep Breakfast
The chickpea sandwich salad will stay good for 2-3 days, so these make a great make ahead breakfast as well. Store leftovers in an airtight container in the fridge, toast the bread and arrange when it’s time to eat.
What To Do With Leftovers
If you get sick of the chickpea mixture during the week, you can also add in some garlic, more herbs and spices and turn it into patties. Cook those for a bit in the oven or in a nonstick pan with some olive oil until golden brown.
Hope you enjoy this easy vegan breakfast!
More Healthy Vegan Breakfast Ideas
- Easy Vegan Pumpkin-Pie Bars With Oat Crust
- Easy Vegan Overnight Oats For Healthy Heart and Brain
- Vegan Blueberry Banana Oatmeal Pancakes
Savory Vegan Breakfast Toasts
Start your day with this quick and healthy plant based breakfast idea! These savory vegan breakfast toasts are loaded with protein-packed chickpeas, mushrooms and spinach! They’re such an easy and delicious high-protein vegan breakfast!
Ingredients
- 2 cups canned chickpeas, rinsed and drained
- ⅓ cup artichokes, canned
- 1 cup spinach
- 1 tbsp dried mint
- 1 tsp crushed red pepper
- ½ cup chopped red bell pepper
- ½ cup fresh herbs (parsley, arugula - dill would also go well)
- 2 scallions, thinly chopped
- 1 cup mushrooms, chopped
- 1 tsp olive oil
- 2 tbsp hemp seeds
Instructions
- Saute the mushrooms at medium-high with a little bit of olive oil for about 2-3 minutes, stirring occasionally.
- Add the chickpeas, artichokes, spinach, dried mint and crushed red pepper to a bowl. Using a hand or immersion blender blend the ingredients 2/3 through, blending the spinach and ideally leaving some of the chickpeas and artichokes whole.
- Add in the bell peppers, fresh herbs, and scallions.
- Spread some of the mixture on toasted bread of choice. You can also wrap it in a tortilla or lettuce leaf for a wrap. Top with some sauteed mushrooms and hemp seeds.
- Enjoy immediately and store leftovers in an airtight container in the fridge for an easy make-ahead breakfast.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 127Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 164mgCarbohydrates: 18gFiber: 6gSugar: 4gProtein: 7g
