Tag: breakfast

Pumpkin Chocolate Chip Scones
October 14, 2026

Pumpkin Chocolate Chip Scones

Pumpkin Chocolate Chip Scones that are plant-based and easy to prepare. This recipe is perfect for fall and can be modified for other dietary needs by substituting ingredients. These scones are moist and gently spiced. You can also substitute the chocolate chips for dried cranberries …

All Recipes, Baking, Breakfast, Plant-Based, Vegan
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by egccstaff
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Perfect Crispy Potatoes
September 15, 2026

Perfect Crispy Potatoes

The Perfect Crispy Potatoes roasted in the oven only requires a few extra steps. Add these to your breakfast/brunch rotation or incorporate them as a side for an entree. Boiling the potatoes briefly in water before roasting creates the perfect exterior crunch with a soft …

All Recipes, Appetizer, Beverage, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Vegan Banana Walnut Muffins
August 24, 2026

Vegan Banana Walnut Muffins

Vegan Banana Walnut Muffins that are delicious, light, and easy to make. These can be made gluten-free by substituting for a 1:1 gluten-free flour. Enjoy with coffee or tea in the morning or as a mid-day snack.

Ingredients

Yield: 12 Time: 30 minutes

Vegan Banana Walnut Muffins

  • 2-3 ripe medium bananas
  • 1/3 cup neutral oil
  • 1 cup non-dairy milk combined with 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 2 1/4 cup flour
  • 1/4 cup brown sugar
  • 3/4 tsp salt
  • 1 Tbs baking powder
  • 1/2 cup chopped walnuts

Directions

  1. Preheat the oven to 400ºF and lightly grease a muffin in.
  2. In a measuring cup, combine the non-dairy milk and apple cider vinegar and set aside while you prepare everything else.
  3. In mixing bowl, whisk together the flour, salt, and baking powder. Set aside.
  4. In a large separate bowl, mash the bananas and whisk together with the oil, non-dairy milk, vanilla extract, and brown sugar. Make a well in the center and gradually fold in the flour until combined, some lumps are okay.
  5. Fold in the walnuts.
  6. Evenly distribute the batter in the tin, place in the oven, and bake for 20-24 minutes, until golden.
  7. Store leftovers in the refrigerator in an airtight container for up to 3 days, warm them up in the microwave or the oven if desired.

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

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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