Tag: breakfast

Apple Pancakes
February 3, 2026

Apple Pancakes

Apple Pancakes that are fully vegan, easy to make, and great to enjoy any time of year! These cakes can be made non-vegan by substituting for dairy butter and milk, and the flax egg for one egg. This can also be made using gluten-free 1:1 …

All Recipes, Breakfast, Plant-Based, Vegan
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by egccstaff
Perfect Vegan Pumpkin Bread
October 15, 2025

Perfect Vegan Pumpkin Bread

Perfect Vegan Pumpkin Bread that’s not too sweet and has everything you need to get your fall off to a great start! Enjoy with coffee or tea in the morning or enjoy it as an after-dinner treat. For a gluten-free version, simply substitute for 1:1 …

All Recipes, Baking, Breakfast, Dessert, Gluten Free, Plant-Based, Vegan
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by egccstaff
Peanut Butter and Jelly Bread
July 11, 2025

Peanut Butter and Jelly Bread

Peanut Butter and Jelly Bread with bananas is a delicious and hearty bread that is low in sugar and easy to make.

Ingredients

Peanut Butter and Jelly Bread

  • 2 large overripe bananas, mashed (you may also substitute for 1 cup non-dairy, unsweetened yogurt)
  • 1/3 cup natural peanut butter
  • 1/2 cup non-dairy milk combined with 1 tsp apple cider vinegar
  • 2 Tbs honey
  • 1 tsp vanilla
  • 2 Tbs vegetable or olive oil
  • 2 1/2 cups flour
  • 1/2 Tbs baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup organic jam (strawberry, raspberry, or grape) (substitute with a low-sugar option if desired)
  • Optional, chopped peanuts for topping

Directions

  1. Preheat the oven to 350ºF and prepare a loaf pan by spraying lightly with cooking oil.
  2. Mix together the non-dairy mild and apple cider vinegar and set aside.
  3. In a large bowl, mash together the banana, peanut butter, honey, and vanilla extract. Then, mix in the non-dairy milk and oil.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Fold the dry ingredients into the wet until the batter is formed.
  6. Spread about 1/3 of the batter into the loaf pan and then layer with the jam. Continue alternating with batter and jam finishing with jam on top. Add chopped peanuts if desired.
  7. Place the loaf pan in the oven and bake for 55-60 minutes.
  8. Allow it to cool completely before enjoying. Store in the refrigerator and warm up slices in the microwave if desired.
All Recipes, Baking, Breakfast, Dessert, Plant-Based, Vegan
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by egccstaff
Chipotle Cheese Grits
October 9, 2024

Chipotle Cheese Grits

Chipotle Cheese Grits with tempeh, onions, bell pepper, and mushrooms. A rich savory meal great for dinner or breakfast. We used non-dairy cheddar for our grits but this can be made non-vegan as well. Ingredients Chipotle Cheese Grits Directions Nutrition Information Nutrition Disclaimer More Deliciousness …

All Recipes, Breakfast, Entree, Gluten Free, Plant-Based
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by egccstaff
Blueberry Muffins
August 13, 2024

Blueberry Muffins

Blueberry Muffins that are plant-based and easy to make! These moist and fluffy muffins are perfect year-round. You can use fresh or frozen blueberries and any non-dairy milk of your choice. Ingredients Yield: 12 muffins Blueberry Muffins Directions Nutrition Information Nutrition Disclaimer More Deliciousness If …

All Recipes, Baking, Breakfast, Plant-Based, Vegan
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by egccstaff
Banana Date Scones
July 25, 2024

Banana Date Scones

Banana Date Scones are deliciously moist and low in added sugar. These scones are easy to make, so you can enjoy them throughout the week!

Ingredients

Yield: 8 large scones Time: 45 minutes

Banana Date Scones

  • 8 oz. dates, finely chopped
  • 1 Tbs flour
  • 3-4 very ripe bananas, mashed
  • 2 Tbs ground flaxseed
  • 1/3 cup non-dairy milk
  • 1/3 cup vegetable or canola oil
  • 1/4 cup sugar
  • 2 1/4 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt

Directions

  1. First, preheat the oven to 350ºF. Prepare two lightly oiled baking sheets. Then, in a medium bowl, mix the chopped dates with 1 Tbs flour, toss together until combined, and set aside.
  2. Whisk or sift the flour, baking powder, salt, and cinnamon together in a large bowl. Set aside.
  3. In another large bowl, whisk the flaxseed and non-dairy milk. Then, whisk in the mashed bananas, canola oil, and sugar. Combine well.
  4. Mix the dry ingredients into the wet until the dough is formed; it should be thick but sticky. Fold in the dates.
  5. Using an ice cream scoop or 1/2 measuring cup that is lightly oiled, scoop a generous amount of dough onto the baking sheet, leaving about 3 inches apart between each scone. You should have four large scones per baking sheet.
  6. Bake for 32-34 minutes until lightly golden and firm. Once baked, transfer to a wire rack to cool. Store at room temperature for 4-5 days.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, and Facebook

All Recipes, Baking, Breakfast, Plant-Based, Vegan
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by egccstaff
10 Hearty Protein Meals
May 29, 2024

10 Hearty Protein Meals

10 Hearty Protein Meals from some of our favorite recipes to help you fuel your day and recover from your workouts. These recipes are fully plant-based, but check out the recipes for substitutions to best meet your dietary needs. 10 Hearty Protein Meals 10 Hearty …

All Recipes, Plant-Based
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by egccstaff
Seitan Bacon
January 25, 2024

Seitan Bacon

Seitan Bacon is a great plant-based addition to your weekend breakfast. This marinade makes for a quick, easy, and savory seitan. For a wheat-free option, try this marinade with tempeh cut into thin strips. Seitan (say-tan) is a wheat gluten meat substitute that is cooked …

All Recipes, Breakfast, Plant-Based
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by egccstaff
Crumb Top Pumpkin Muffins
November 30, 2023

Crumb Top Pumpkin Muffins

Crumb Top Pumpkin Muffins that are fully plant-based and easy to make. This simple recipe yields 12 delicious, fluffy muffins with cranberry and nut crumb topping.

Ingredients

Yield: 12 muffins Time: 35 minutes

Crumb Top Pumpkin Muffins

  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin spice
  • 1/8 tsp salt
  • 1 heaping cup canned pumpkin
  • 3/4 cup non-dairy milk
  • 1/3 cup melted non-dairy butter
  • 1/2 cup sugar
  • 2 tsp vanilla extract

Crumb Topping

  • 1/2 cup flour
  • 1/2 cup oats
  • 1 tsp pumpkin spice
  • 2 Tbs brown sugar
  • 3 Tbs non-dairy butter
  • 1/4 cup mix sliced almonds or walnuts and dried cranberries

Directions

  1. Begin by preheating the oven to 350ºF and preparing a 12-muffin tin.
  2. Then, in a large mixing bowl, whisk together the canned pumpkin, melted butter, sugar, vanilla, and non-dairy milk.
  3. Next, add in the baking powder, baking soda, salt, and pumpkin spice.
  4. Lastly, mix in the the flour gradually until the batter is formed.
  5. Divide the batter out into the muffin tin evenly.
  6. Then, combine the crumb top ingredients in the mixing bowl. Mix together with clean hands.
  7. Top the muffins with the crumb top, then place the muffins in the oven and bake for 25-28 minutes or until they come out clean when poked with a toothpick.
  8. Allow the muffins to cool completely before removing them from the tin and any liners if used.
  9. Store at room temperature in a sealed container for up to 3 days, or store in the refrigerator for 5 days.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.

All Recipes, Baking, Breakfast, Dessert, Plant-Based, Vegan
-
by egccstaff
Pumpkin Pancakes
October 21, 2023

Pumpkin Pancakes

Pumpkin Pancakes are perfect for Fall! This plant-based recipe is quick and easy to make. Try adding pecans, walnuts, or dried cranberries, and serve with maple syrup. Ingredients Time: 20 minutes Yield: 8 large pancakes or 12 small Pumpkin Pancakes Directions Nutrition Information Nutrition Disclaimer …

All Recipes, Breakfast, Plant-Based, Vegan
-
by egccstaff