vegan breakfast recipes

The BEST Vegan Biscuit Recipe! These easy homemade biscuits are easy to make and free from any dairy or oil. You need a few simple ingredients, 1 bowl, and less than 30 minutes. Healthy, wholesome, and delicious!

Best Vegan Biscuit Recipe

almond milk

apple cider vinegar

organic unbleached flour

Tbsp baking powder

baking soda

salt

applesauce

Mix the almond milk with the apple cider vinegar and set aside.

Add all the dry ingredients to a large mixing bowl and whisk together until everything is well combined.

Gently

cut the applesauce into the flour mixture with a whisk or fork. You&#8217;re going for a crumbly mixture that has little lumpy bits.

Using a large wooden spoon, slowly fold in the milk and apple cider mixture until the dough is sticky. Be gentle! The less the dough is &#8220;handled&#8221; the better. Do not over mix.

Grab a handful of flour and sprinkle on your counter top. Drop the biscuit dough onto the floured surface. Sprinkle more flour onto the dough and flour your rolling pin (or whatever you&#8217;re using to roll out dough).

Gently roll, pat, or press dough out to 1/2&#8243; thickness. Again, being gentle is key!

Use a jar, small drinking glass, or biscuit cutter of desired size to cut biscuits.

Line a baking sheet with parchment paper and layout biscuits until they are almost touching.

Bake for 10-11 minutes until the tops are golden.

Just made these and they were awesome!!! Easy, fast and family approved!!

Denise, that is awesome! I'm so glad everyone liked them and thank you for reaching out. Tell everyone "hey" for me. Keep cooking. Oh, and be sure and look out for the next post...it goes with the biscuits and is AWESOME! :)

That's great, Darlene! I really appreciate you reaching out and letting me know. Thank you so much! If you wouldn't mind, I'd really appreciate you giving it a "star rating" if you can. It helps me and others in Google:) Blessings.

Okay, I lied, I didn't try the banana bread recipe next - I tried this awesome biscuit recipe since I already had everything in my kitchen! Disclaimer - I've never made "from-scratch" biscuits, only the "whomp" biscuits from Pillsbury, so I wasn't really sure what to expect. I made a 1/2 batch since it's only hubby and I and my goodness - it still made a huge amount of them! I think I over mixed them a bit when adding the milk/ACV mix, but they still came out great! I tried them by itself before adding butter (we're still using up all the non-vegan stuff that we already have in the kitchen) and wow, what a treat! We also live in the south, so hubby LOVES his biscuits, and now I have an easy healthy Go-to for it, thanks so much for making me feel like a RockStar in the kitchen!

So fun to make with my 8yo daughter! I didn't have enough apple sauce so I sub'd pumpking puree lol. They turned out great. I was a bit of a rebel and used the pastry hook on my mixer and it seemed to not over process the dough. The texture is AMAZING!!! I added a bit of cinnamon (my team likes sweet biscuits) and they tasted perfect! I also baked mine in a cast iron skillet (not in the directions...sorry!) and they turned out great....which is why I adore this recipe. I broke the rules and "screwed" up and they still came out perfect!!!!

These really ARE the BEST whole wheat biscuits. So easy and delicious!

The best ever bisciuts. I used 3 cups whole grain spelt, 1 cup unbleached white and reduced salt to 1/2 tsp. Had with hummus for savory and jam for dessert. Would make awesome strawberry shortcake.

These turned out fantastic! So yummy! And they were fun to make too 😄 I'm enjoying them with your creamy potato soup-a match made in heaven! Love your website! Thank you!!

Hey, yeah. We are fans. This is seriously great alternative to traditional biscuits. Props to "the wife."

I'm rating this recipe right now based on the minimal ingredients and easy instructions. As a plant-based cooking instructor, I'm pretty familiar with these types of recipes, and I'll definitely be making these when the grandkids visit next month. On another note, I absolutely love seeing young men in this blog/website arena of plant-based recipes! A friend turned me on to you, Shane, and you can be sure I'll check your recipe site often....cheers, Lauren from Edible Musings

I didn’t have quite enough of my whole wheat pastry flour, so I used one cup of oat flour and three wheat flour. The biscuits were great! Terrific flavor❤️❤️

I made these biscuits this morning. They were very tasty, pretty fluffy and with a bit of nice chewiness on the bottom crust. And no shortening, butter, plant butter ! I have a long and rocky relationship with homemade biscuits to put it kindly. I have made MANY healthy paperweights. 
These were a hit with all the fam except my 7 year old who sometimes channels Mary Berry...they were “too floury on the outside, but the texture is good” :) .
I will definitely make them again and again! Thank you!

Made these tonight. The recipe made 18 biscuits and while I wouldn't describe them as fluffy, they are delish and hearty. Maybe I over-mixed? Or was it because I used whole wheat flour? I have never made biscuits before except for the bisquick version so not sure what to expect with cutting in applesauce. No complaints when eating which is the key! Went perfect with the chili we had for dinner! thanks
Carla

These were SO easy and tasted amazing. Mine did not rise correctly, but it was my fault (well the fault of my 13 year old who needed me to pick him up in the middle of baking!) But they still held my homemade pumpkin butter and tasted great! :) Can't wait to try them again when i don't get interrupted!

Hi, Hallie! No, I have never detected applesauce flavor at all in this recipe. And, have yet to have anyone respond saying they could taste it.

https://content.jwplatform.com/videos/ufeY9drf.mp4

A collection of reader-favorite recipes from Shane & Simple.

Reader_Favorite_Recipes

These bakery-style vegan chocolate chip muffins are so easy to whip up for breakfast! The muffin cups are overfilled to make tall muffin tops coated in crunchy coarse sugar and mini chocolate chips.

Bakery Style Vegan Chocolate Chip Muffins

flour

sugar

baking powder

cinnamon

non-dairy milk

canola oil

vanilla extract

lemon zest

chocolate chips

mini chocolate chips (regular are okay too)

turbinado sugar

Cut 12 4x4-inch squares of parchment paper.

Find a bottle or cup with approximately the...

Find a bottle or cup with approximately the same diameter as the cups in your muffin tray (I used a soy sauce bottle).

Turn the bottle upside down, place a parchment...

Turn the bottle upside down, place a parchment square on top, then fold it down so that it holds its shape like a muffin liner.

Repeat with all the parchment squares and place...

Repeat with all the parchment squares and place in the muffin tray.

Preheat oven to 375°F.

Sift together the flour, sugar, baking powder, baking...

Sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl or bowl of a stand mixer. Set aside.

Pour the apple cider in the non-dairy milk...

Pour the apple cider in the non-dairy milk and let sit for 1-2 minutes (depending on the type of milk, it may curdle).

Create a well in the center of the...

Create a well in the center of the dry ingredients and pour in the non-dairy milk/vinegar mixture, canola oil, and vanilla extract.

Sprinkle in the lemon zest.

Mix together the wet and dry ingredients until...

Mix together the wet and dry ingredients until almost combined, then add the 3/4 cup chocolate chips and mix until combined.

Fill each muffin liner about 2/3 full.

Top each one with 1 teaspoon chocolate chips...

Top each one with 1 teaspoon chocolate chips and 1/2-3/4 teaspoon turbinado sugar.

Bake for 18-20 minutes or until firm and...

Bake for 18-20 minutes or until firm and a toothpick comes out clean.

Let cool before serving.

Healthy Vegan Chocolate Granola is so easy to make and delicious. Made with 8 simple ingredients and oil-free, this healthy dark chocolate granola is the perfect morning treat or plant-based snack.

Healthy Vegan Chocolate Granola (Oil-Free)

oats

chopped nuts of choice (I prefer a mixture of almonds and walnuts)

vegan chocolate chips

cocoa powder

coconut

maple syrup

vanilla

Preheat your oven to 350˚F and line a large baking sheet with parchment paper.

Combine all of the dry ingredients into a large bowl and stir to combine.

Add the wet ingredients and mix everything together until all of the ingredients are evenly combined and coated.

Use a wooden spoon or rubber spatula to evenly and thinly spread the granola mixture onto the prepared baking sheet.

Bake for 30 minutes then remove and let the granola cool for 20-30 minutes. 

Break apart into small or large chunks and enjoy. 

Store in a mason jar or a sealed container for up to a week.

The BEST and fluffiest vegan pancakes made with just 6 easy pantry staples you probably have on hand right now! Made in 1 bowl, the recipe can easily doubled, tripled or even quadrupled.

Simple Vegan Pancakes

all purpose flour (*see notes for options)

soy milk (*or use almond, oat or coconut milk)

water

canola oil (*may omit oil

In a large bowl, whisk together the flour, baking powder, salt and sugar.&nbsp;

Pour the milk, water and oil into the bowl with the dry ingredients, and stir with a large spoon until just combined. A few lumps are okay; do not over mix or your pancakes won't be as fluffy.

Heat a large griddle or pan over medium-high heat. Grease the pan with vegan butter or coconut oil, and drop about 1/3 cup of the batter onto it. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with all the remaining batter.

Serve with vegan butter, pure maple syrup and perhaps some fresh fruit.

https://content.jwplatform.com/videos/zhJyCZvD.mp4

The BEST and fluffiest vegan pancakes made with just 6 easy pantry staples you probably have on hand right now! Made in 1 bowl.

Naturally sweetened overnight oats make for effortless, stress-free mornings ☀️

Maple Cinnamon Almond Overnight Oats

quick cooking oats

tsp nutmeg

1.5 tbsp ground flax seeds

unsweetened soymilk

tsp almond extract

almond butter (unsalted)

Combine the oats, cinnamon, nutmeg, salt, and ground flax seeds in a large bowl (preferably one with a lid) Mix to distrubute the spices.

Then add in the water, soy milk, almond extract, maple syrup, almond butter (it mixes best at room temp, not cold from the fridge)

Mix well, cover, and refreidgerate overnight or for about 6 hours to thicken.

Serve with vegan yogurt, fresh fruit, and almond butter on top. In the photo, I added ½ cup plain almond milk yogurt, one sliced peach, banana slices, and toasted coconut. An addiitonal drizzle of maple can be added for extra flavor if desired. Enjoy!

SERVE

This banana baked oatmeal is the ideal healthy breakfast! It's full of good-for-you ingredients and so delicious, everyone will want seconds.

20 Vegan Breakfast Ideas: Banana Baked Oatmeal &amp; More!

pecan pieces (optional)

allspice

teaspoon kosher salt

banana bananas

milk

For serving: Banana slices, almond butter or peanut butter

Preheat the oven to 375 degrees Fahrenheit.*

Butter an 8 x 8″ or 9 x 9″ pan. In a medium bowl, mix together the rolled oats, pecan pieces, baking powder, cinnamon, allspice, and kosher salt.

Mash the bananas. In the same bowl, whisk together the bananas, milk, maple syrup, and vanilla. Drizzle the milk mixture over the oats. Stir lightly with a fork to make everything gets evenly incorporated.

Bake 40 to 45 minutes until the top is nicely golden and the oat mixture has set. Remove from the oven and allow to cool for about 10 minutes.

Before serving, spread the top with almond butter or peanut butter (or a combination) and top with banana slices. Store leftovers refrigerated for up to 1 week: reheat in a 300 degree oven or microwave until warm.

Vegan Breakfast Potatoes - the best way to start the day. Animal-friendly, high in protein and even higher in taste. Yes please!

Vegan Breakfast Potatoes

olive oil

potato ((roughly 14 ounces 400 grams))

onion

oz firm tofu ((7 ounces = 200 grams))

tsp cumin, ground

tsp oregano, dried

tsp black pepper

cherry tomatoes ((½ cup = 4 cherry tomatoes))

Clean and cut the potatoes in cubes, roughly as thick as your small finger. Peel and cut the onions into “half rings”.

Cook

In a pan, put a bit of olive oil in and set to low-medium heat. Add the potatoes and cook for 5 mins, stirring gently.  When it starts to sweat add the onions.

Now crumble in the tofu. Stir and add the spices, salt and pepper. If you have, put a lid onto the pan and cook for 15 min. If it looks like it needs more oil you can add some – or add a little hot water instead to save on calories.

In a second pan add a drop of olive oil and wipe it around. Set to medium heat. Cut the tomatoes in half and fry for roughly 5 minutes until some dark spots appear. You can also fry with a few drops of hot water if you&#39;d prefer. Season with salt and pepper.

Warm up

If you don’t have a second pan, or don’t want to use one, then pop the potatoes on a plate and cover (or keep warm in oven).

Assemble

Assemble the potato mix and tomatoes on a plate. Done :-)

The holidays are about relaxation and indulgence - if this Sweet Potato Latke Benedict doesn't scream indulgence we don't know what does.&nbsp;

Sweet Potato Latke Benedict

sweet potatoes

onions

vegan mozzarella shreds

salt & pepper (,

flax eggs

oil (,

chickpeas

white onion

garlic

apple sage sausage (, sliced)

tsp black salt

turmeric

salt & pepper

chickpea flour

batches vegan hollandaise

kale (, chopped)

cherry tomatoes (, chopped)

Preheat oven to 350F

Peel the sweet potatoes, and grate them using a cheese grater. Add the shreds to a sieve and squeeze to drain as much liquid from them as possible.

Add the potato shreds to a large bowl along with green onions, vegan cheese shreds, salt, pepper and flax eggs. Mix until all combined.&nbsp;

On a well oiled pan on medium heat, pan fry the latkes until golden a crispy on either side. This should take about 2-3 minutes per side. Once cooked place on a wire rack for excess oil to drain.&nbsp;

Once pan fried - place on a lined baking sheet and put in the oven while you prepare everything else.&nbsp;

Add the chickpeas to a food processor and pulse until just chopped. You still want some chunks in the there. Place those in a bowl.

Add the white onion and garlic clove to the food processor and pulse until roughly chopped. Add those to the chopped chickpeas, along with the rest of the chickpea scramble ingredients.&nbsp;

Pan fry the chickpea scramble in the same pan used for the latkes. Cook for about 15 minutes, mixing occasionally.&nbsp;

Steam the chopped kale using your preferred method and set aside.&nbsp;

Make two batches of our vegan hollandaise sauce.&nbsp;

Put it all together starting with the latke, top with chickpea scramble, steamed kale, fresh tomatoes, and drizzled with hollandaise.&nbsp;

These Vegan Gluten-free Pumpkin Pancakes are the best! They have no oil and no butter, but are so moist. They are gluten-free, oil-free and grain-free and just 8 ingredients! Soft and fluffy!

Vegan Gluten-Free Pumpkin Pancakes

(180 grams) strong cooled coffee (see Notes)

(60 grams) canned pumpkin puree

(80 grams) pure maple syrup

+ 2 tablespoons (100 grams) potato starch

pumpkin pie spice

fine sea salt

mini dairy-free chocolate chips (optional)

Always use a scale

scale.

pancake griddle. It NEVER sticks.

First, prepare your coffee and let it cool to room temperature. Add to a medium bowl with the pumpkin, syrup and vanilla. Stir well until smooth and no more lumps.

In a large bowl, combine the almond flour, potato starch, baking powder, pumpkin pie spice, salt and whisk really well making sure there are no lumps remaining. When measuring the almond flour and potato starch, make sure to scoop out the ingredients with your measuring cup, pat down and then level off. Or use a kitchen scale for best results.

Pour the wet ingredients into the dry and stir well until smooth. Add the chocolate chips if using. The batter should be fairly thick, similar to a muffin batter.

Let the batter sit about 10-15 minutes, as this will yield more fluffy and better cooked through pancakes. The batter will thicken more. This gives time for the baking powder and starch to soak up the liquid, which in turn produces a fluffy, well cooked pancake.

Heat up the pancake griddle or a nonstick pan while the batter sits. I use a high-quality pancake griddle (linked above) that requires no spray, but your pan may need some.

Use an ice cream scoop or heaping 1/4 cup of batter and cook each pancake 3-4 minutes over medium-low (closer to low) heat until the top forms bubbles and the edges are dry. Flip and cook another 1-2 minutes. Lower the heat if they are cooking too fast. 

The key to these cooking through is to cook them over the low heat to allow the centers to fully cook through. These can be very finicky and not cook through if you cook them too fast or high of a heat. Leave the pancakes to sit 5 minutes or so before eating, as they will fluff up more as they cool a bit. These pancakes are even better the next day, as potato starch based recipes get even fluffier as they sit!

Wondrously Fluffy Vegan Banana Pancakes, incredibly easy to make with a mashed banana and a handful of pantry staples! Made in 1 bowl.

Top 15 vegan breakfast recipes recipes from across the web

The most viewed vegan breakfast recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best Vegan Biscuit Recipe

Bakery Style Vegan Chocolate Chip M...

Healthy Vegan Chocolate Granola (Oi...

Simple Vegan Pancakes

Maple Cinnamon Almond Overnight Oat...

20 Vegan Breakfast Ideas: Banana Ba...

Vegan Breakfast Potatoes

Sweet Potato Latke Benedict

Vegan Gluten-Free Pumpkin Pancakes

Fluffy Vegan Banana Pancakes

High Protein Vegan Breakfast Burrit...

Easy Vegan Belgian Waffles (Fluffy ...

Apple Cranberry Baked Oatmeal (Vega...

Vegan Carrot Cake Pancakes

Vegan Carrot Cake Pancakes

Top 15 vegan breakfast recipes recipes from across the web

The most viewed vegan breakfast recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Vegan Biscuit Recipe

Bakery Style Vegan Chocolate Chip M...

Healthy Vegan Chocolate Granola (Oi...

Simple Vegan Pancakes

Maple Cinnamon Almond Overnight Oat...

20 Vegan Breakfast Ideas: Banana Ba...

Vegan Breakfast Potatoes

Sweet Potato Latke Benedict

Vegan Gluten-Free Pumpkin Pancakes

Fluffy Vegan Banana Pancakes

High Protein Vegan Breakfast Burrit...

Easy Vegan Belgian Waffles (Fluffy ...

Apple Cranberry Baked Oatmeal (Vega...

Vegan Carrot Cake Pancakes

Vegan Carrot Cake Pancakes

The most viewed vegan breakfast recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine