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 soft inside, with plenty of nooks and crannies, plus a delicious flavor that pairs perfectly with vegan butter and jam. They're totally dairy-free and vegan, and have none of the preservatives you'll find in store-bought muffins. Toast them and serve them with your favorite spread, or use them to create an amazing vegan breakfast sandwich!

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.

This vegan French toast has the perfect soft, custard-like center and crispy fried outside with plenty of eggy cinnamon and vanilla flavor! It's incredibly easy to make, and it tastes just like the French toast you enjoyed as a kid. Perfect for lazy weekends and holiday brunches for a crowd.

On lazy weekends, I'm a huge fan of sweet and indulgent brunches. Along with pancakes, cinnamon rolls, and blueberry muffins, this French toast is one of those recipes that I make regularly when I'm craving a sweet breakfast.

If you're looking for a holiday brunch that the whole family will love, this French toast won't disappoint! Plus, it's incredibly easy to make.

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!"