Easy

Vegan Breakfasts

With Everyday Indian Ingredients

Quick Summary

Indian breakfasts are filled with vegan-friendly choices, made from grains, dals, and vegetables. This article looks at such everyday plant-based dishes, like vegetable sevai, stuffed paratahs, vegetable sandwiches, roti wraps, idlis with chutney or idli fry. Each dish is made with ingredients that are commonly found in the kitchen. These dishes are quick to make, easy to taste, and tiffin-friendly if you quickly want to grab something on the way to your office. 

Deep Dive

No matter how much you think of cereals, eggs, and yoghurt bowls as the perfect breakfast options, Indian options go much beyond that! Indian breakfast dishes have long been based on grains, vegetables, and lentils, which are naturally vegan. Many options are also based on everyday kitchen ingredients like rice, wheat, pulses, making it easier to include in daily cooking and adapt as per needs. 

These traditional breakfast options can be kept vegan easily by making small changes, like preparing parathas or rotis with oil instead of ghee. From light steamed dishes to well-cooked parathas, Indian breakfasts prove that plant-based food can be straightforward, balanced, and rooted in everyday life. Here’s a look at five such vegan dishes that are common to Indian households, and require small changes to keep them vegan. 

Vegetable Sevai 

Sevai, or vermicelli, is a simple yet adaptable breakfast dish. Made from roasted noodles, made from rava or semolina with a tempering of mustard seeds, curry leaves, and green chillies, sevai is then tossed with vegetables like carrots, beans, and peas. A squeeze of lemon adds brightness, making it refreshing and not overly heavy first thing in the morning. The dish is naturally vegan and can be cooked in under fifteen minutes, which makes it ideal for busy households. With vegetables included, it brings colour and texture to the plate. Add a cup of green tea with this dish to make it a wholesome breakfast option! 

Stuffed Paratha 

Parathas are one of the most recognised breakfast foods, especially in northern India. When cooked with oil instead of ghee, they are completely vegan. The dough is rolled out and filled with seasoned vegetables such as potato, cauliflower, or fenugreek leaves, before being sealed and pan-fried. Each bite combines the softness of the flatbread with the taste of the spiced filling, creating a meal that is both hearty and portable. Served hot with tangy pickle, chutney, or even just a sprinkle of salt, stuffed parathas remain filling for hours. They are proof that vegan meals can be substantial and not limited to light plates.

Vegetable Sandwich 

A vegetable sandwich is perhaps one of the most straightforward vegan breakfasts. Slices of bread are layered with cucumbers, tomatoes, onions, and sometimes beetroot, along with green chutney for freshness. Instead of butter, which is usually spread on the bread, plant-based alternatives such as hummus, nut butter, or even a thin layer of mustard can be used. You can also add homemade vegan cheese to it if you are a cheese lover and cannot stay away from it. The sandwich requires no elaborate preparation and can be wrapped for tiffins or eaten on the move. It has long been a popular breakfast or mid-morning snack in urban areas, valued for its simplicity as well as its adaptability to whatever vegetables are available at home.

Roti Wrap 

Roti wraps are an example of how Indian households reuse leftovers creatively. A roti from the previous meal is repurposed by adding a sabzi filling, anything from potato stir-fry to beans or even thick dal. Rolled up and eaten by hand, the wrap becomes an easy, mess-free breakfast option. This dish highlights the flexibility of Indian cooking, where nothing goes to waste and even simple ingredients can be reshaped into something different. Roti wraps are naturally vegan and can be as light or as filling as needed, depending on the stuffing. They are especially convenient for those who prefer a portable breakfast without much preparation in the morning.

Idli with Chutney or Idli Fry 

In southern India, idlis are one of the most familiar breakfast foods. They are prepared from a fermented batter of rice and urad dal, steamed into soft, spongy cakes. Being free from dairy and oil, idlis are naturally vegan and also considered light on the stomach. You can also make sorghum idli, if you want something healthier. The usual accompaniments are coconut chutney, tomato chutney, or sambar, all of which are plant-based. Another version is idli fry, where leftover idlis are cut into pieces and tossed with spices in a pan until crisp. This offers variety without requiring additional ingredients, and makes sure nothing is wasted. Whether steamed or fried, idlis remain a staple that is both practical and well-suited to daily life.