1/2 cup chickpea flour (also known as garbanzo flour or besan)
1/4 teaspoon garlic powder
1/4 teaspoon fine grain sea salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
pinch red pepper flakes (optional)
1/2 cup + 2 tablespoons water
For serving: salsa, avocado, hummus, cashew cream (optional)
Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.
Stir in the chopped vegetables.
When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.
Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it’s firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.
This delicious recipe and photos were created by OhSheGlows.com, we simply shared it. Please check them out for more great ideas!
1/2 cup non-dairy butter I used Earth Balance buttery sticks
2-3 tablespoons ice cold water
1 tablespoon coconut or vegetable oil
1/4 cup white onion minced
1 cup fresh asparagus chopped
3 tablespoons dried tomatoes chopped
1 14 ounce block of medium/firm tofu, drained
3 tablespoons nutritional yeast
1 tablespoons non-dairy milk
1 tablespoon all purpose flour
1 teaspoon dehydrated minced onion
2 teaspoons fresh lemon juice
1 teaspoon spicy mustard
1/2 teaspoon sea salt
1/2 teaspoon turmeric optional
1/2 teaspoon liquid smoke
3 tablespoons fresh basil chopped
1/3 cup vegan mozzarella cheese I used Diaya
salt and pepper
Spray one 9″ pie pan or four 5″ mini quiche dishesand set aside. Preheat the oven to 350 degrees F.
To make the crust combine flour and salt in a bowl. Add non-dairy butter in small chunks and with a pastry cutter or your fingers, cut into the dough until it resembles small pea sized pieces (a few larger ones are okay). Add cold water and turn over onto a floured surface to bring together. It will be pretty dry, but should stick together when pressed between your fingers.
Press into the prepared pie pan(s) and bake for 10 minutes. Remove from oven and set aside to cool while making the filling.
To make the quiche filling heat 1 tablespoon of oil over medium heat. Add onions and saute until translucent and fragrant (about three minutes). Add asparagus and tomatoes and saute for another three minutes until asparagus becomes slightly tender. Remove from heat and set aside.
In a food processor or blender combine tofu, nutritional yeast, non-dairy milk, flour, onions, turmeric, liquid smoke, lemon juice, and sea salt until smooth. Transfer to a bowl. Add asparagus mixture, fresh basil, and vegan cheese and stir everything together. Season with salt and pepper to taste.
Spoon filling into chilled pie crust, smoothing over the top. Bake for 30-45 minutes (less if you are making small quiche) until top has browned slightly and a knife inserted in the middle comes out clean.
Remove from heat and allow to cool for 20 minutes before slicing. Serve warm.
This delicious recipe and photos were created by MyDarlingVegan.com, we simply shared it. Check them out for more great ideas!
8-10 slices of crusty bread such as country white bread, ciabatta or sourdough, cut into thick slices (day-old bread is preferable*)
For serving: pure maple syrup, Berry Compote (optional), or vegan whipped cream (optional)
Simple Berry Compote Ingredients
1 1/2 cups (~180-200g) mixed berries of choice*, fresh or frozen and defrosted
1/3 cup (~64g) organic cane sugar (or maple syrup to keep refined sugar-free)
2 tablespoons freshly squeezed orange juice
French Toast Directions
In a medium bowl, whisk together the oat milk, maple syrup, chickpea flour, nutritional yeast, cinnamon, nutmeg, and kosher salt. Transfer the mixture to a shallow dish or pie pan.
Heat a large skillet over medium-low heat with some coconut oil or vegan butter.
Dunk a slice of bread in the batter for a few seconds on each side, ensuring the bread is soaked. Then flip the bread and repeat.
Once the skillet is hot, cook each slice of bread for 2 minutes or until golden brown, then flip and cook for another 1-2 minutes.
Serve with pure maple syrup and, if desired, the Berry Compote (recipe below). Or, you can add some vegan whipped cream on top!
Simple Berry Compote Directions
Place the berries, sugar, and orange juice in a saucepan, and cook on medium-low heat for about 10-15 minutes, gently smashing down the berries as the mixture cooks. Allow the mixture to simmer for an additional 10 minutes until thick and jammy.
You can prepare the compote in advance and store in the fridge.
This delicious vegan French toast recipe was created by RainbowPlantLife.com, we simply shared it. Please check them out for more great ideas!
3 tablespoons vegan butter melted, plus more for serving
Neutral-flavored oil of choice for cooking pancakes
Pure maple syrup for serving
Homemade Pumpkin Spice
1 ½ teaspoons ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground cloves
Combine the milk and vinegar in a medium bowl, stir, and set aside for 5-10 minutes to slightly curdle.
In a large bowl, add the flour, baking powder, baking soda, salt, sugar, pumpkin pie spice, and whisk to combine.
To the buttermilk, add the pumpkin puree and vanilla. Whisk together until well combined. Drizzle in the melted vegan butter and stir until just combined.
Pour the wet ingredients over the flour mixture and fold with a wooden spoon until just combined. Do not overmix – lots of lumps are fine. Allow the batter to rest for 10 minutes.
Heat a nonstick frying pan over medium-low to medium heat for several minutes. To test if the pan is hot enough, throw a couple drops of water into the pan – if they sizzle as soon as they hit the pan, the pan is ready. Add a touch of cooking oil and distribute evenly with a paper towel so there’s just a thin film of oil.
Ladle ½ cup pancake batter into the pan. Cook until the bubbles become rather uniform in the center and the edges of the pancakes start to dry out and brown, about 1 ½ to 2 minutes.
Carefully flip and cook on the second side until golden brown, 1 ½ to 2 minutes. Store cooked pancakes on a heatproof tray or plate, each pancake separated by a sheet of parchment paper. If desired, keep warm in the oven at 200ºF while you make the rest of the pancakes.
Repeat with the remaining batter, adding a touch more oil to the pan as needed to cook the pancakes.
Serve pancakes warm with a pat of vegan butter, if desired, and maple syrup.
This delicious vegan pancake recipe was created by RainbowPlantLife.com, we simply shared it. Check them out for more great ideas!
½ teaspoon chipotle chile flakes (crushed chipotle chilies)
½ teaspoon kala namak (AKA Indian black salt), plus more to finish
Freshly cracked black pepper to taste
1 generous tablespoon tahini
2 tablespoons nutritional yeast
½ cup (120 mL) plant-based milk of choice, such as oat, cashew, or almond
1 tablespoon olive oil or cooking oil of choice
Sea salt or kosher salt to taste
Drain the tofu. Line a cutting board with a few layers of paper towels or a clean dish towel. Place the tofu on top, then weigh it down with a heavy cookbook, or a large plate weighed down by a few cans of beans. Press the tofu for 15 minutes.
Make the eggy sauce. In a bowl, whisk together the turmeric, garlic powder, onion powder, paprika, chipotle, kala namak, tahini, and nutritional yeast. Pour in the milk gradually and whisk until you have a nice sauce.
Crumble the pressed tofu with your hands into chunks, not too big or too small.
Heat a large nonstick frying pan over medium-high heat with the oil. Once the oil is hot, add the tofu to the pan, and fry until it’s lightly browned, 5 to 7 minutes. Stir occasionally but not too often to allow the exterior to get lightly browned. Break up any large chunks of tofu with your spatula but don’t break it up too finely.
Add the eggy sauce and fold to combine, using a silicone spatula to coat each piece of tofu with the sauce. Continue frying the tofu until you reach your desired texture and consistency. If you prefer your scramble on the dry side, cook for a few minutes. If you prefer it on the wet side, cook for just 30-60 seconds (I prefer slightly drier for a breakfast burrito).
Finish the scramble with a few shakes of kala namak. Taste, and add a pinch of kosher salt or sea salt as needed. Reheat leftovers in a frying pan or in the microwave.
This delicious vegan tofu scramble recipe and photos were created RainbowPlantLife.com, we simply shared it. Check them out for more great ideas!
Chop the mushroom caps off and carefully slice the king oyster mushrooms to about 1/6th inch slices. Next, preheat oven to 400F degrees. Line a baking tray with parchment paper.
In a small mixing bowl, add and combine the canola oil, maple syrup, smoked paprika, salt, and black pepper.
Brush and evenly coat the mushroom pieces with the sauce combination on both sides.
Then, lay each mushroom piece onto the parchment paper, leaving space in between each piece (do not crowd). Bake for 20-25 minutes, flipping halfway. Keep a close eye. Cook time may depend on the thickness of the strips and your oven. Once the edges begin to darken, they are done.
To air fry, cook at 400 degrees F for 6-8 minutes.
Finally, remove mushroom bacon slices from the oven and allow the pieces to sit and crisp up for at least 5 minutes before serving.
This delicious vegan mushroom bacon recipe was created by PlantBasedAndBroke.com, we simply shared it. Please check them out as they have so many great ideas!
1/4 tsp red pepper flake (plus more for spicier sausage)
2 Tbsp vegan Worcestershire sauce* (I like Annie’s brand or this GF brand!)
1 Tbsp avocado, grape seed, or olive oil* (or other neutral oil // plus more for cooking)
1 pinch allspice (optional)
1/2 tsp dried marjoram optional
Finely chop tempeh and add to a mixing bowl (or a food processor) along with remaining ingredients.
Mix with clean hands (or pulse in the food processor) until very thoroughly combined. The texture should resemble sausage.
Taste a small amount and adjust flavor as needed, adding more cayenne pepper or red pepper flake for heat, salt and pepper for overall flavor, brown sugar for sweetness, or paprika for smokiness.
Cover and refrigerate for at least 2 hours, preferably 24 hours, and up to 3 days to allow the flavors to develop.
When ready to cook, line a 1/3 cup measuring cup with plastic wrap or parchment paper and fill with “sausage.” Fold plastic wrap or parchment over the top and pack down. Then gently remove and set on a clean plate. Press down to form a 1/2-inch thick disc. Repeat until the mixture is used up – about 5 “sausages” (amount as original recipe is written // adjust if altering batch size)
Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil (or enough to coat the surface) and add only as many patties as will comfortably fit in the pan. Sprinkle with a bit more salt and pepper. (If trying to cut back on oil, see notes for baking instructions.)
Cook for 3-4 minutes or until the underside is browned. Then gently flip (they can be fragile) and cook on the other side for 3-4 minutes more or until the underside is browned.
Serve immediately. Store leftovers in the refrigerator up to 3-4 days or in the freezer up to 1 month. You can also make patties ahead of time (up to 1 month), freeze (uncooked), and then thaw before cooking.
This delicious recipe and photos were created by MinimalistBaker.com, we simply shared it. Check them out for more great ideas!
After much searching, and a great deal of taste testing, we present to your our favorite vegan chocolate chip muffin recipes. Don’t get us wrong, we love fruit or snack bars for breakfast, however, they can get very boring after some time. That’s why we like to mix it up with these delicious, somewhat healthy, vegan muffins!
Not all muffins, or breakfast for that matter, is created equal and this recipe proves it! We can’t promise you won’t eat the whole batch, but we can promise you’ll be happy doing it. Please check this recipe out, you’ll be so glad you did!
These vegan chocolate chip muffins make for the perfect brunch or breakfast snack. They’re incredibly simple, flavorful, and only take a little bit of time to make. Your family is going to be so glad you made these!
Want to create smiles in only 30 minutes? Then I recommend making these vegan chocolate chip muffins. They’re the perfect balance of tenderness and sweetness, and pairs perfectly with almond or cashew milk. 10/10, definitely recommend making these!
Want to impress you coworkers or friends at that upcoming brunch? I highly recommend making these vegan chocolate chip muffins! This recipe is proof you don’t need eggs or dairy to make beautiful muffins which everyone will be raving about. Just like all the other vegan chocolate chip recipes on this list, I highly recommend making these for any event in your life!
I’m so thankful to have found these recipes, and hope you are as well! If you make any of them, please share with us!