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  1. Vegan Donuts Donut-Shop-Style Glazed & Chocolate Frosted Donuts

    While many online donut recipes are for cake-like donuts, my favorite donuts are fried yeast donuts. Those are the light, airy, chewy donuts that are the base for glazed donuts and frosted donuts with sprinkles (and the donuts we'll be making in this recipe). I've included a recipe for a classic glaze as well as a chocolate frosting, so you can choose to make whichever one you'd like. (Each coating recipe makes enough for all twelve donuts and donut holes, so if you want to make half and half, make sure you cut the recipe for each coating in half as well).

    If you've ever eaten the glazed donuts from Krispy Kreme, you probably know that they have a light in the window to let you know when the donuts are fresh. Just like theirs, these vegan donuts taste best just after the glaze has set. So it's best to make only as many as you and your family can eat right away. If you do have leftovers, I recommend freezing them as soon as possible using freezer bags. Then, when you're ready to eat them, take them out of the freezer an hour or two ahead of time to defrost. After they're defrosted, you may want to pop them in the oven for 2-3 minutes at 275 degrees Fahrenheit to warm up a bit. Keep in mind that the glaze may melt a little if you put them in the oven.

  2. French toast with fruit and powdered sugar

    Vegan French Toast

    French toast is another one of my lazy weekend brunch favorites. It's pancakes' quicker and easier cousin. But both are equally delicious!

    When I set out to make this vegan French toast recipe, it was important to me to get both the flavor and the texture right. That means I needed a little bit of a savory egg-like flavor, a touch of cinnamon, a firm toasted exterior, and a soft, chewy center. The nutritional yeast in this recipe helps to create the savory flavor, while ground flax and aquafaba create the perfect texture. (Aquafaba is the liquid from a can of garbanzo beans.)

  3. Vegan butter and maple syrup are the perfect toppings for these light and fluffy pancakes.

    Fluffy Vegan Buttermilk Pancakes

    Brunch is the best meal. Lazy weekends, sleeping in, and eating the best breakfast foods later than we should, with people we love. What could be better than that?

    Of course, no brunch would be complete without a stack of light, fluffy pancakes drenched in maple syrup. In this version, we're combining plant milk and vinegar to create vegan buttermilk. The vinegar curdles the milk and helps it develop a buttermilk flavor.

    In the PVT (pre-vegan times), I cooked pancakes a lot. Like a couple times a week. I would eat them with lots of fruit to make them "healthy". Once I became vegan, I tried some pancake recipes that were okay, but none of them were so good that I thought, "I have to make this again!"