Seven Breakfasts From Around The World

Breakfast is often said to be the most important meal of the day. For most of us, it’s probably more of a case of grabbing whatever’s quick and easy before getting on with our daily routine.

But when I think of delicious, relaxed breakfasts, I associate the idea with being on holiday – something most of us haven’t been able to do in a while due to the pandemic. 

I’ve also recently started eating a plant-based diet, and tried to cut down on sugar. So I decided to compile a list of healthy and delicious vegan breakfasts from around the world to try – one for each day of the week! 



Day One – Turkish

Turkish breakfast generally consists of a variety of foods in small bowls – a mixture of salty and sweet – accompanied by fresh bread. Classic breakfast breads include Simit (which is similar to a bagel), or Turkish flatbread.

Popular spreads to serve with the bread are jams such as fig, cherry, or apricot, savoury spreads such as hummus, black olive tapenade, and acuka (a spicy red pepper and walnut spread), or hazelnut spreads such as Nutella. 

You can also add some cucumber, tomatoes, and olives along with your Turkish breakfast. If you’re not vegan you could also serve some cheeses such as feta. The most popular breakfast drink is black tea. 



Day Two – Spanish

When it comes to Spanish breakfasts there are 2 that stand out to me – churros con chocolate, and pan con tomate. 

I found a great vegan churros recipe here, which I’m definitely going to try! Pan con tomate is simply bread with tomatoes. To make it, start by grating a tomato into a bowl and adding some black pepper. 

Next toast the bread, then cut a garlic clove in half and rub it over the surface of the toast. Spray/drizzle some olive oil over the toast, then add the grated tomato to the toast. 

Enjoy your Spanish breakfast with fresh fruit juice and coffee. 


Day Three – Lebanese

A typical Lebanse breakfast is a type of flatbread called Manakish. I found a great recipe for a traditional Zaatar Manakish here which I can’t wait to try! 

You can serve it with tzatziki – here is a great vegan tzatziki recipe (to make it Lebanese replace the dill with fresh mint), or with hummus.

A popular hummus in Lebanon is called hummus balila – made with chickpeas, olive oil, lemon juice, cumin, garlic, and salt.

If you want a traditional drink to go with it, you should have sweet black tea (my Lebanese friend told me that typically ‘a lot’ of sugar would be added!) 



Day Four – French

Back to Europe for day four – there’s no way I could forget about France! Pre-covid, I used to love going to my local French cafe for breakfast – it was always delicious. 

A typical French breakfast consists of French bread or brioche (or croissants if you feel fancy) served with a selection of sweet spreads such as jams, honey, and nutella. Of course, honey and nutella aren’t usually vegan, but there are some good substitutes available.

Serve your French brekkie with tea or coffee and some fresh juice! 


Day Five – Indian

India is a huge country, so there are a lot of different foods in each region! My South Indian friend introduced me to dosas – they’re like a savoury pancake. They usually need to be fermented but for the sake of ease I’ll mention a type that is a little easier to make!

Rava dosas don’t require any fermentation or grinding, making them one of the easiest types of Indian dosas to make. This recipe looks amazing and is also vegan. I can’t wait to try it! It can be served with some kind of chutney, such as coriander, red pepper, tomato, or onion chutney. See here for 15 chutney recipes! 

For a North Indian breakfast, Kashmiri Naan is a delicious option – a sweet naan topped with dried fruits. I couldn’t find a vegan recipe, but here is a recipe that looks good – simply replace the ghee with vegan butter and the milk with plant milk! 


Day Six – American

What more could you want in the morning than some fluffy American pancakes with maple syrup?! My clever mum managed to develop a truly delicious vegan pancake recipe, which is also sugar-free, and I’d go as far as saying they’re the best pancakes I’ve ever had! 

Mix together 1.5 cups of plain flour, the zest of 1 lemon, pinch of salt, 1 tsp baking powder, 1 tsp baking soda and a tbsp of poppy seeds. Separately mix together ¼ cup of applesauce, the juice of 1 lemon, and 1 cup of non-dairy milk.

Now whisk the wet and dry ingredients together. Add coconut oil to a non-stick pan (or another type of oil) over medium heat, and when it’s hot add one ladle of batter. Bubbles will form, and when it’s cooked (after 1-2 mins), flip it over to brown the other side. Serve with maple syrup or another topping of your choice! 


Day Seven – Moroccan

Moroccans certainly know how to make delicious food! A typical breakfast in Morocco may include a bread called harcha (here is a recipe). It can be enjoyed simply by dipping it into a rich olive oil, or spread with (vegan) butter, jam, or honey (or a honey alternative).

You can also have some (vegan) yogurt and a selection of fresh fruits such as bananas, apples, oranges and grapes, and dried fruits such as dates and figs.

Sweet mint tea, coffee, and orange juice are the staple drinks you’ll find at a Moroccan breakfast table!