This recipe for Vanilla French Toast with Strawberry Sauce from Kristy Turner’s cookbook “But My Family Would Never Eat Vegan!” will be the star of your breakfast.
This recipe is perfect for when you’re craving pot pie on the go.
These vegan matzo pancakes are a perfect breakfast treat.
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You need this cashew sour cream recipe in your life.
The three smoothie mixtures that make up this recipe can all be made without washing your blender in between.
These Cinnamon Peach Skillet Rolls with Peach Glaze from the book ‘Mastering the Art of Vegan Cooking’ by Annie and Dan Shannon are a crowd pleaser at breakfast.
Mimic the look and taste of eggs without harming chickens with this vegan “tofu egg” recipe.
These pancakes are light and fluffy and have the perfect combination of spices—making them your new go-to pumpkin spice breakfast dish.
Don’t have the time to make a full-blown vegan pumpkin spice latte? Give this vegan coffee creamer a try for an easy fix!
This fun twist on a traditional waffle breakfast is delicious and easy to make!
2 Tbsp. oil 1 Tbsp. mustard seeds 4-5 green chilies, split 1 tsp. urad dal 1 sprig curry leaves 1 1/2 cup suji (thick rava) 2 Tbsp. sugar 1 Tbsp. salt 2 Tbsp. grated coconut • Heat the oil in a frying pan and add the mustard seeds. When the seeds start sputtering, add the … Read more »
1 Tbsp. nondairy margarine (try Earth Balance brand) 1 white onion, diced 1 green bell pepper, diced 1 pkg. vegetarian sausage (try Lightlife Gimme Lean Sausage Style) 1 tsp. paprika 1 tsp. soy sauce Salt and pepper, to taste Hot sauce, to taste •In a cast-iron skillet or Dutch oven, melt the margarine and add … Read more »
10 1/2 oz. soft tofu 1/4 cup vegetable oil 1 Tbsp. lemon juice 1 Tbsp. prepared mustard 1/2 tsp. salt • Blend all ingredients until smooth and creamy Makes 1 cup
1 1/3 cups granulated sugar 3 Tbsp. cinnamon 3 cans refrigerated biscuits 1/2 cup nondairy margarine, melted 1 cup confectioners’ sugar 2-3 tsp. soy milk or liquid nondairy creamer • Preheat the oven to 350ºF. Oil a 12-cup cupcake pan and set aside. • Mix the granulated sugar and cinnamon in a container with a … Read more »
1 cup soy or rice milk 1 medium banana, cut into chunks and frozen 1/2 cup of your favourite fruit, frozen (strawberries, peaches, pitted cherries) 1 Tbsp. maple syrup Dash of cinnamon • Place all ingredients in a blender and purée until smooth. Makes 2 cups
4 cups 100% wheat bran 2 1/2 cups soy milk 1/2 cup firm silken tofu 2/3 cup brown sugar 1/2 cup maple syrup 1/2 cup vegan margarine, melted (try Earth Balance brand) 2 cups flour 4 Tbsp. baking powder 1 tsp. baking soda 1 cup raisins 1 cup chopped walnuts • Preheat the oven to … Read more »
1 small bowl of Sosmix (sausage substitute mix available at any whole-food shop), ready-mixed with water 2 Redwood Food’s Redwood’s Rashers 1 onion 2 tomatoes, quartered 6 mushrooms 2 slices of bread 2 Tbsp. oil Margarine (for the toast) 1 small can baked beans • Allow the Sosmix to stand for 10 minutes, then roll … Read more »
6 small sweet potatoes, peeled and grated 3 apples, peeled and grated 1 cup raisins 1 cup matzo meal 2 tsp. cinnamon 1 cup walnuts, chopped (optional) 1 cup fruit juice or water • Mix ingredients together. • Press into a baking dish and bake at 375ºF for 45 minutes, until crisp on top. Makes … Read more »
For the BBQ Tempeh: 1 lb. tempeh 1/2 cup soy sauce 1/2 cup apple cider vinegar 1/2 cup maple syrup 1/2 cup olive oil 2 tsp. chipotle powder 1 tsp. dried thyme 1 tsp. sweet paprika 1 tsp. cumin For the Slaw: 1 cup shredded green cabbage 1 cup shredded red cabbage 1/4 cup finely … Read more »
