breakfast

Start your day off strong with this high-protein oatmeal, boosted with protein powder and your choice of add-ins like chia seeds or nut butter. This recipe is not only easy, it's also adaptable to your taste, whether you prefer chocolate, peanut butter, nuts, or fruits!

You can have your pancakes and eat them too, because not only are these pancakes vegan, protein-packed, and easy to make, they're also delicious!

These English muffins are my new breakfast favorite! They have all the flavor plus the nooks and crannies of the ones you remember, but with none of the dairy (or preservatives). Serve them with vegan butter and jam, or make a breakfast sandwich with Just Egg and a slice of vegan cheddar.

English muffins are, as the name suggests, English, although in the UK, they're just called "muffins." In the late 19th century, British immigrant Samuel Bath Thomas introduced them to Americans, eventually creating Thomas' English Muffins.

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°F (135°C) to warm up a bit. Keep in mind that the glaze may melt a little if you put them in the oven.

French toast is another one of my Sunday morning brunch favorites. It's pancakes' quicker and easier cousin. But both are equally delicious! It's also a traditional Christmas morning breakfast in the United States.

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 a flax egg and aquafaba create the perfect texture. (Aquafaba is the liquid from a can of garbanzo beans.)

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!"