Last updated on August 16th, 2022 at 05:59 pm
Start your day with this quick and healthy vegan breakfast idea! I call this recipe high-protein vegan breakfast toasts, but there’s an easy way to turn these into breakfast sandwiches too – just add another slice of bread on top!
These breakfast toasts are packed with protein thanks to the combination of 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 High-Protein 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 the bread I make myself using 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 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 for breakfast and not get super bloated.
Win win. Now you know and you’re welcome. Here are the ingredients you’ll need for the vegan breakfast toasts.
High-Protein 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 flatulence. I know. Who am I? Also TMI. But I’m eating other canned food, so don’t worry about me. I got the cans. 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.
How To Make Protein-Packed Vegan Breakfast Toasts
All you need to do to make these delicious protein-rich vegan toasts is blend the chickpeas with spinach, artichokes, mint and crushed red pepper flakes.
Leave some of the chickpeas whole and some artichokes thinly chopped and stir them into this mixture.
Then add in the chopped 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 toasted bread or in a tortilla for a tasty vegan breakfast wrap, add the mushrooms on top and sprinkle some hemp seeds.
Meal Prep Breakfast Toasts
The chickpea mixture will stay good for 2-3 days, so these breakfast toasts make a great make-ahead recipe 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 eating the chickpea mixture on toast during the week, you can easily transform it.
One thing you can do is add in some garlic, more herbs and spices and turn the chickpea blend into patties. Drizzle olive oil on top and bake in the oven or cook on the stove in a nonstick pan with some olive oil until golden brown.
How Much Protein Is In These Vegan Toasts?
There are 7 grams of protein per 100 kcal in the topping for the toasts, which is great for a plant-based recipe.
More 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
Hope you enjoy this easy vegan breakfast!
Savory Vegan Breakfast Toasts
Start your day with this quick plant-based breakfast idea! These high-protein vegan breakfast toasts are loaded with healthy chickpeas, mushrooms and spinach! They’re such an easy vegan meal prep breakfast!
- 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
- 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.
Amount Per Serving: Calories: 127Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 164mgCarbohydrates: 18gFiber: 6gSugar: 4gProtein: 7g