Delicate vessels for delectable fillings, these crepes are a fancy centerpiece for any breakfast or brunch. While most crepe recipes rely on eggs, a combination of aquafaba and plant-based yogurt has proven to be a perfect replacement in this vegan version. My family’s favorite fillings are chocolate mousse, coconut whipped cream, yogurt, berries, bananas, peanut… Read More Vegan Crepes
I made these gingerbread pancakes on Christmas Eve, but their fluffy texture and festive flavor make them perfect for any relaxing winter break morning. Total time: 30 min Serves: 4-6 Ingredients: ¾ cup oat milk ¼ cup plain vegan yogurt (I used soy, but a different kind would also work and would make the… Read More Vegan gingerbread pancakes
Serve this as is like I did and call it bread, or frost it and call it cake! Either way, it’s sweet and flavorful: a perfect fall treat! Prep time: 15 minutes Cook Time: 1 hour Makes: 1 5×9 loaf Ingredients: ¼ cup unflavored coconut oil 1 cup plus 2 tablespoons white sugar 3… Read More Vegan pumpkin spice loaf
As you can probably tell based on my prior posts, I love apples and I love breakfast foods. So of course, I love these apple waffles! Prep Time: 15 min Cook Time: 30 min Ingredients: 2½ cups soy milk 1 cup soy yogurt 1 tablespoon vanilla extract 1 tablespoon lemon juice 1½ cups whole wheat… Read More Vegan apple-cinnamon waffles
Fluffy and light with classic pumpkin spice flavors, these pancakes make the perfect fall breakfast. Happy Halloween! Prep time: 15 min. Cook time: 15 min. Serves: 4-6 Ingredients: ¾ cup soy milk 1 tablespoon apple cider vinegar 1 tablespoon vanilla extract 1½ cups all purpose flour 3 tablespoons brown sugar 1½ teaspoons cinnamon ¼ teaspoon… Read More Vegan pumpkin pancakes
This apple pie oatmeal is one of my go-to fall breakfast recipes. I season up the oatmeal with cinnamon, nutmeg, and ginger, then cook it, either adding apple chunks at the very end of cooking, so that they end up soft but not too soft, or whipping up a batch of cinnamon applesauce to be… Read More Apple pie oatmeal: two ways (vegan)
Nectarines and peaches are in season here in Michigan. Serve this easy and fresh crisp with whipped cream, vanilla coconut milk ice cream, or simply as-is, and you’ll have yourself the perfect seasonal dessert. Ingredients: For the filling: 12 nectarines or peaches 1 teaspoon cinnamon 2 tablespoons brown sugar ½ teaspoon powdered ginger ¼ teaspoon… Read More Summer nectarine or peach crisp (vegan)
A custard made from cornstarch, vanilla, water, and a little sugar, mixed with creamy silken tofu and of course cinnamon, is a delicious replacement for egg in this breakfast perfection. It has the beautiful golden-brown crusted exterior and soft chewy interior of top-notch traditional french toast, and nothing can beat the mildly sweet cinnamon-vanilla flavor.… Read More Vegan French toast
Hearty tofu scramble, savory black beans, and creamy “cheese” sauce all rolled in a tortilla and gently browned in a frying pan. These burritos can easily be made ahead of time and reheated as a quick, healthy, filling, and—most importantly—delicious breakfast, lunch, or dinner. Yum! Prep and cook time: 1 hour (including the scramble). Makes… Read More Vegan breakfast (or anytime) burritos
While developing a different recipe, I discovered a combination of tofu, nutritional yeast, herbs, and veggies that tasted remarkably like a frittata. I used that base to create this fresh summer entree. What a happy accident! Prep time: 25 min. Cook time: 45 min. Makes 4 hearty servings. Ingredients: 1 medium onion, chopped 1 bunch… Read More Vegan summer frittata
Bumblebee Cooks 