A simple, fool-proof method to make your own cold brew coffee at home — no fancy equipment needed! Yields a strong, smooth concentrate.
Coffee cake with fresh ripe blueberries, a crispy crumble topping, and zingy lemon icing.
Fluffy, flaky vegan buttermilk-style biscuits go perfectly with this creamy, easy-to-make sausage gravy.
These homemade vegan croissants are buttery, flaky, and fluffy. Just as delicious as classic French croissants, but with all plant-based ingredients.
These lightly-sweetened waffles are packed with protein and fiber. Whip these up on the weekend, or add a batch to your weekly meal prep – you can freeze and reheat them in a toaster oven individually for a quick breakfast.
This quick and easy tempeh bacon recipe can be made stovetop and doesn’t require hours to marinate. A flavorful, high-protein addition to salads, sandwiches or your plant-based breakfast plate. Sweet, smoky and savory.
This creamy pudding is delicious, high in protein and fiber, and requires just a few ingredients!
The perfect egg substitute for vegan breakfast sandwiches and benedicts! Black salt and nutritional yeast make these pan-fried tofu patties super savory and eggy.
This silken tofu scramble recipe is one of my go-to vegan breakfasts. Soft or silken tofu lends a fluffy texture more similar to real scrambled eggs than the classic firm tofu.
Packed with protein and fiber, this tofu and chickpea flour frittata is the perfect savory breakfast.