This book is great! Lots of beautiful colorful pictures of very appetizing recipes, and the book is divided between all sorts of different types of breakfasts, including breakfasts on the go, and some recipes that are a little more time consuming. There are some recipes I've never seen before that I'm excited to try, like crepes, and some updated classics, like chia seed pancakes. My library bought this book, and I'm so glad we did :)

I'm not really a breakfast person, but this book has interesting looking recipes that I will try for sure in the future. Clear instructions and great photos.

YES!! A book about vegan food and perhaps one of the best meals of the day! If you are vegan or just want to incorporate more plant-based meals into your diet, this is a great starting point for you. This cookbook features 80 recipes that will seriously make your mouth water. I especially loved that it gives recipe for donuts, one of the hardest things to give up, and nut butters! Fresh peanut butter that you make at home is so much better than what you can buy and I appreciate a cookbook that has a recipe for it.

What a fantastic variety of plant based recipes! This book proves that there are so many options beyond oatmeal or a tofu scramble. Gorgeous photography, well written directions and an array of flavors will make this a go-to book for years to come.

This book never would open for me on any device or computer. After trying to contact about the book, it still would not open how they said it would. A big disappointment as I would have loved to be able to read it!

I'm not Vegan, but have tried a few Vegan recipes in the past which I liked. I picked out this book because I like that this book has got many ideas for breakfast. It was a fun recipe book to read. Though there are not that many recipes I want to try out. I don't like green smoothies and several recipes don't look very appealing to me. It also lacked originality, many of the recipes I've seen before. I was surprised there were so many smoothies and drink recipes in this book. Great photographs though.

As a vegan I was thrilled to receive this book for review. Thank you to the publisher and to Net Galley.

As a vegan and a blood sugar patient it is imperative that breakfast be a hardy early meal for me and I am always seeking new breakfast ideas.
This is the "definitive" vegan breakfast book with many recipes that are easy to make and nutritious. I love that the author included photographs and such detailed directions. I have enjoyed changing up my routine breakfast and incorporated many recipes from the book.

Even if your not vegan or vegetarian breakfast is a critical meal of the day and this will be fun for anyone that loves to cook and eat only nutritious food. A very welcome addition to my vegan kitchen !

My opinion is my own.

A great resource for vegan and more plant-based breakfast ideas! Delicious recipes with stunning, colorful photography!

Thank you, The Experiment and NetGalley!

I'm a little surprised by all of the glowing reviews for this book. I was pretty soundly disappointed in it. While it's full of color photos (always a plus) and most of the recipes seem to be fairly health conscious, there were quite a few drawbacks that made it ultimately not a cookbook I would refer back to again:

1. There is no nutritional information provided. The author says that this is because calorie science is outdated and that it's not accurate. Instead, she just labels recipes as light, balanced, or comfort. For those of us watching our weight, that makes it really hard to know which recipes will be worth it. I calculated a couple myself to get an idea: the avocado super smoothie (labeled "light") is 444 calories, while the "egg salad" sandwiches (labeled "balanced") come in at 393 calories. In other words, the labels don't have anything to do with calorie count. Other recipes in the cookbook are far higher in calories (I assume, based on ingredients). There is also no nutritional information for protein, fiber, vitamins, minerals, etc. The author doesn't say if she believes this information is outdated too, but it would be very helpful.

2. Most of the recipes require quite a lot of work (and quite a variety of ingredients). I don't know who the target audience is, but I'm guessing it's not busy working mothers. As an example recipe, the Hash Brown BLTs (one of the few recipes that did appeal to me), require you to first make homemade hash browns by peeling one pound of potatoes (no word on how many potatoes that is, incidentally, for those who don't have a kitchen scale, but I'm guessing about 3 medium ones) and mixing that with corn starch, potato starch, olive oil, salt and pepper, and making hash browns in your waffle iron. Keep them warm while preparing a sauce of raw cashews, soy milk, 1/4 of a fresh red chile, half a garlic clove and salt. Then warm your homemade tempeh bacon (recipe later in the book) in a skillet and make the BLTs by layering a hash brown with the sauce, bacon and lettuce, sliced tomatoes and bean sprouts and topping with another hash brown. While that recipe does sound good, it's not something that I'm going to get a chance to do very often. Note that this is one of the only recipes that did look and sound good to me. If they were all like this, I might get the cookbook just as a special occasion kind of cookbook.

3. Most of the recipes did not strike me as potentially tasting good at all. Some of them seemed very unlikely to taste good, in fact, despite the gorgeous photos that accompany them. The sourdough rye bread, for instance, calls for nothing but rye flour, salt and water. This is definitely a health food kind of cookbook, and while I'm annoyingly health conscious (just ask my kids), I still believe in the benefits of a little added sugar, olive oil, seasonings and other add-ins to make a dish taste good for a variety of eaters. The English Breakfast is a big meal that takes a great deal of work but it would make me sad to eat it -- it consists of homemade baked beans, grilled tomato slices, homemade gluten-based sausages (which looked quite dry and unappetizing), homemade tempeh bacon, homemade superfood sandwich bread (which also looked quite dry and unappetizing), sauteed mushrooms, and a big handful of plain spinach leaves on the side. Two kinds of dry fake meat, cooked tomato slices, dry healthy bread with nothing on it, plain spinach and baked beans for breakfast? That meal would take many hours to make and doesn't strike me as particularly worthy of all that expense and effort.

4. The photographs were very artistic, but didn't make the dishes look appetizing and were not accurate depictions of what the dish was supposed to actually look like. For instance, strawberry leaves were left on strawberries and the skins on chopped kiwis. Foods that were supposed to be easy to take on the go in jars were shown overflowing and layered in ways that would make them completely impossible to eat on the go and a horrible mess. Other pictures were absolutely gorgeous to look at, but the food itself looked dried out and it was covered with flowers or seeds. I really am not a fan of "food styling" and just want to see what recipes are designed to really look like when you cook and eat them.

5. This is not a cookbook for people with allergies, even though most of the recipes are harder than they have to be in order to try to make if allergy friendly. For instance, most of the recipes are supposedly gluten free but almost everything is made with oats -- even a lot of the drinks. Oats (even those labeled gluten free) are not safe for many people who are sensitive to gluten, and even those who can eat oats are advised to only eat a small amount per day (the Canadian Celiac Association says that people who can tolerate oats can eat up to 1/2 cup a day for adults and 1/4 cup a day for children before they're likely to have internal damage). The only reliable way to know if you can tolerate oats is to eat large amounts of them for several months and then have a biopsy of your intestines. Besides oats, soy is used heavily in the recipes. The author uses spelt flour for many recipes, which is not gluten free but is also not likely to be an ingredient many people have on hand. And many recipes are labeled gluten free but they are for things like sandwiches where they tell you to go buy gluten free sandwich buns. You'll also need to be well educated on what foods contain hidden gluten, as recipes that contain things like soy sauce (which typically contains gluten) assume that you know to buy GF soy sauce and are labeled gluten free.

6. A great deal of the recipes are for smoothies and drinks. Of the 80 recipes, 24 (almost a third) are for drinks. Another 14 are for bowls of things -- porridges or smoothie bowls. And some recipes don't strike me as true breakfast recipes. There's a recipe for sesame and amaranth crackers in the "on the go section," for instance, and I really wouldn't consider home baked seed crackers an ideal breakfast for on the go or at home (even with a nice spread, which is not included).

7. The cookbook seems to have a bit of an identity crisis and doesn't seem to know what its theme is or who its target audience is. Many of the recipes are raw or dessert kind of recipes, which is great if you're looking for a raw food dessert cookbook but seems out of place here. There's raw carrot cake, raw chocolate tartlets and raw cheesecake tartlets, for instance. These may be good but they're also quite high in calories and not the sort of thing I would choose for breakfast.

When I get a cookbook to view for review purposes, I tend to take screenshots of recipes I want to try for the purpose of review. If I take enough screenshots, I take that as a sign that I might want to purchase my own copy of the book. The number of screenshots I take is a pretty good indicator of how many stars I ultimately give books. There were only five recipes in this entire book that I thought were worthy of even possibly trying -- Overnight Buckwheat Porridge, Coconut Chia Pudding (a recipe that is everywhere online, I know), Blueberry Blondies (made with coconut flour and the only truly intriguing recipe I'm likely to try), and two pages of sweet and savory spreads. I do not have any of the ingredients to try these yet, but if I do and if any of them are worth the cost of the cookbook I will update my review. As it is, this is a book that was not very helpful for me and not one I would be likely to buy for myself.

Final recommendation: Good for experienced cooks who tend towards healthy vegan eating, do not have food allergies, and have a fair amount of time and money to dedicate to the recipes. Beautiful pictures and a variety of types of breakfasts, especially smoothies, bowls and drinks like exotic coffees and teas.

I was able to view a temporary digital ARC of this book for the purpose of review.

There are so many delicious recipes in this book - it would take 2 or three months to cook them all! These recipes use cashew nuts, goji berries,blueberries, chia seeds, amaranth, buckwheat, spelt and black rice, and many other types of flour and fruits. There is a glossary of the ingredients at the beginning of the book for those who are new to this type of cooking.
There are recipes for a pomegranate smoothie using pomegranates,orange juice and raspberries; a grapefruit and coconut energy juice, and a strawberry chia smoothie that look easy to pit together on a busy morning.
The breakfast recipes include oat and cranberry cookies made with hemp seeds, cinnamon rolled oats and bananas that can be made the night before to consume the next morning; blueberry popsicles with blueberries, cashew butter and yogurt; coconut chia pudding with bananas and berries, and even power waffles with berry compote!
You will enjoy serving these healthy, easy to prepare breakfasts!

This is a well-organized cookbook with photographs of every dish==appealing for those of us who like to see what a dish is supposed to look like before preparing it. There is a lot of space devoted to beverages, including tea, coffee, and various smoothies, which was more than I was really looking for. Some of the main dishes, in particular the poppy seed pancakes from the cover, look appealing and went straight on the “to try” list. I wish there had been more emphasis on recipes like this that sound great on their own and don’t try to imitate other foods. A number of recipes suggested faking the taste of eggs by using the sulfurous black salt kala namak, which is a useful tip to give once, but when repeated multiple times made too many recipes seem like mere substitutes for non-vegan dishes. I look forward to trying some of the recipes that looked inherently delicious, like the miso oatmeal and the sesame amaranth crackers.

The Ultimate Vegan Breakfast is filled with the common vegan fare, but also healthier versions of standard recipes and a few new ideas. The typical breakfast choices would be smoothies, donuts, and grain cereals. New breakfast ideas range from lentil muffins, chickpea burritos, tofu onion tartlets, and cucumber hummus sandwiches. Pancake and waffle batters use millet and flax seeds for maximum nutritional and health benefits. The main sweeteners used in The Ultimate Vegan Breakfast are agave, dates, and maple syrup although coconut and cane sugar is noted as a substitute. In all this cookbook will provide easy and approachable recipes that don't require too many ingredients, are dairy free, and will provide enough variety to last a long time.

A good vegan breakfast cookbook.
Pros- great recipes, lots of diverse ingredients, flavors, types of food/drink. Some are very unexpected.
Cons- some recipes are complicated, some ingredients hard to find. Too many smoothies.

Some recipes will be easier to make quickly and take on the go. Others should probably be eaten at home. Some use overnight ideas good for when you are in a time crunch. Even the more decadent recipes are still healthy. Great for vegan/ plant based people.

We have been on the search for new innovative cookbooks to do for our cooking demo program here at our library. We do have members of the club that are vegan/vegetarians and always request that we do a vegan friendly book and of course breakfast is the important meal of the day. All of the recipes look very delicious and there are photos for all of them which is a definite requirement for cookbooks at our library. I especially am going to try the Hash Brown BLTs with the Super Antioxidant Shake. We can't wait to make some of these.

Thank you NetGalley and the publisher for the ARC in exchange for an honest review. We will definitely be considering this title for our TX Non-Fiction collection at our library. That is why we give this book 5 stars!

LOVE this Breakfast Vegan Cookbook! All the picture perfect recipes had me salivating to try every dish. If your looking for a Breakfast / Brunch feast to impress your friends and family you MUST pick this book! I am obsessed with the Detox Lemonade and Chocolate-For-Breakfast Porridge.

This cookbook is a MUST for every VEGAN!

I absolutely adore this book, as a vegan I am always on the lookout for new exciting recipe ideas and The Ultimate Vegan Breakfast book did not disappoint. I was thrilled to receive the ebook to review in advance of the officAl release date. The pictures in the book are beautiful, colourful and really pleasing to the eye. There are so many reasons I love this book, however to narrow it down I love the fact that:
a. It’s 100% vegan
b. The recepies range from smoothies to overnight oats to an amazing range of breads to make and it also shows how to make a simple jam and cashew cream which is a perfect alternative to mayo and sour cream....
c. The ingredients are all easy to purchase and many of them most vegans will already use and have in their pantry.

In summary I am thrilled to have received this book so a massive thank you to Netgalley, the publisher, The Experment and a big shout out and ever grateful thanks to the awesome authors Nadine Horn and Jorg Mayer. I can’t wait to buy the hard copy of the book to add to my vegan cookbook collection..

Being a vegeterian and transitioning vegan, I am always on the lookout for new plan based recipes and this book definetly did not disappoint. My absolute favourite was the breakfast burrito with the 'vegan egg' scramble! That is something I have not had before and I'm very eager to try that recipe. Another interesting recipe was the raw carrot cake.
The book is crisp and to the point and many of the ingredients are easily available. The pictures are really good and fresh and provide a 'summery morning' feel.

Thank you to NetGalley and Nadine Horn and Jörg Mayer for allowing me to read and review this cookbook. It impressed me. The food looks delicious and the recipes were easy to follow. I look forward to testing out more of the awesome recipes, and so do my kids!

I can't pass by a vegan cookbook without at least taking a peek! This one, as the title suggests, is all about breakfast. Of course, there are the usual suspects here - smoothies, juices and smoothie bowls, granola, a tofu scramble, pancakes and waffles - but there are a few less expected recipes as well - stuffed parathas!

I love that vegan cookbooks seem to be multiplying like mogwai given a bath and I love that there are so many specialty vegan cookbooks popping up. I was a little disappointed at the variety of recipes here, however. Of the 80 recipes included here, a rather large portion are tea or coffee based, smoothies, juices or other drinks. This would definitely be a cookbook I would borrow from my local library rather than purchase since I don't think I would reference it often. If breakfast drinks are more your thing though, go for it!

Thank you to NetGalley and The Experiment for the opportunity to review this cookbook. All comments are my own, unbiased opinion.

3 1/2 stars

I feel like I am forever in search of a tasty, protein-rich vegetarian breakfast sans eggs that will keep me sated until lunch without taking a lot of time to prepare. I know, not asking much, right? And this is the reason why I frequently look for vegan recipes because I know they won't include eggs.

The Ultimate Vegan Breakfast Book offers a variety of breakfast recipes including smoothies, "breakfast to go," bowl breakfasts, "hot off the stove," as well as brunch recipes and a section of coffee and tea recipes. 

Personally, I never find smoothie recipes intriguing mainly because they're typically highly caloric and don't fill me up. Since the authors have opted not to include nutritional information, I really can't tell you if their smoothie recipes follow tradition or not. I can tell you that the ingredients for some of them don't fit my idea of breakfast. But that's me. I know a lot of folks love drinking their greens and avocado for breakfast. It is definitely healthy.

The porridge recipes to me don't offer much new, perhaps that's because I've been trying out new "bowl" recipes for weeks now trying to find something that will fill me up, have protein, and not be silly sweet. I am, however, intrigued by the use of buckwheat and will probably try out some of the buckwheat bowl recipes since buckwheat is high in protein.

The authors proclaim that kala namak, a black salt from South Asia, is their secret weapon for imparting an egg-like flavor to savory breakfast dishes. I have seen it used to make vegan egg salad and added to tofu scrambles so I'll probably track it down to add to some of my creations.

The savory lentil-leberwurst spread is definitely one recipe I'll try, as lentils are also high in protein. The beets on bagel, however, don't sound intriguing.

A lot of the recipes struck me as being on the sweet side, which is something I find I'm not interested in for breakfast. I suspect I may be in the minority on that one.

My digital copy of The Ultimate Vegan Breakfast Book doesn't include pictures, but from the blank spaces, I am led to believe that there are a lot of photographs accompanying the recipes, which is always welcome.
All in all, I suspect this cookbook would be desired by a lot of new vegans who are trying to find a load of healthy recipes in one place and perhaps not so much for those of us who have been constantly looking for different, filling and protein-rich breakfasts.

I received an ARC in exchange for an honest review.