Read more: This Vegan Chocolate Pie Is Unbelievably Easy To Make

Overnight oats are a no-cook method of making oatmeal by soaking oats in liquid (usually milk) overnight in the refrigerator. The soaking process allows the oats to absorb the liquid, softening them in a similar way to cooking, but without the need for heat. This method not only simplifies the preparation of oatmeal but also saves time in the morning, making it a popular breakfast choice for those with busy schedules.

The below recipe, which comes from Viva!’s Vegan Recipe Club‘s cookbook Everyone Can Cook Vegan, uses plant-based milk (you can pick your favorite) alongside ingredients like nut butter, cocoa powder, and chocolate chips. If you have a sweet tooth, it’s a perfect breakfast, snack, or any meal you fancy.

Read more: These Vegan Coffee And Chocolate Muffins Will Give You A Buzz (And A Comfort Food Hit)

Double chocolate overnight oats

Bounce out of bed for a mouth-watering, super-fuelled start to the day! Quickly prep these indulgent oats the night before, ready to grab and go the next morning!

3.67 from 3 votes

Duration5 mins

Prep Time5 mins

Ingredients

• 1/2 cup rolled oats (use gluten-free if needed)
• 3/4 cup unsweetened plant milk (soya milk has the highest protein content)
• 1/2 tsp vanilla extract
• 1 tbsp nut or seed butter of your choice
• 2 tsp chia seeds
• 1-2 tbsp (depending on how chocolatey you like it) raw cacao or cocoa powder
• 1 tbsp syrup (eg agave or maple)
• 2 tbsp vegan dark chocolate chips or cacao nibs
• Pinch of salt
• 1 tbsp vegan vanilla protein powder (optional)
• Optional toppings: berries or any other chopped fruit you fancy, cinnamon, coconut flakes, desiccated coconut, dried fruit, fresh mint, granola, hemp seeds, jam, mixed nuts, muesli, nut butter, pumpkin seeds, sliced banana, sunflower seeds, vegan chocolate sauce or melted chocolate, vegan yoghurt

Instructions

• Using a small mason jar or small airtight bowl/box, add all of the ingredients and stir until thoroughly combined.
• Add any of the toppings you like or you can add them the next day if preferred.
• Leave overnight in the fridge ready to grab and go the next morning!

This recipe was republished with permission from Viva’s new cookbook, Everyone Can Cook Vegan. You can buy the book here.

Read more: This Millionaire’s Shortbread Recipe Is Completely Dairy-Free

The post These Double Chocolate Overnight Oats Are A Luxurious Vegan Breakfast appeared first on Plant Based News.

You’ll need a bowl, a pan, and about 30 minutes. You can use any vegan milk option you like – oat, soy, cashew, almond, and coconut will all work. Just go for an unsweetened and non-barista version to avoid sweetness overload (but again, your call).

This recipe makes two servings. Just double the ingredients to make four portions!

Pancake topping ideas

• Apple puree
• Biscoff cookie crumbs
• Vegan ice cream or yogurt
• Maple syrup (obviously)
• Whatever your mind and stomach can imagine

Make your own apple puree

This recipe calls for vegan-friendly apple puree. Try making your own using this simple recipe. Otherwise, you can use a store-bought version.

You’ll need around four standard eating apples (any kind will work).

1. Core the apples and chop them into 2-3cm pieces. You can keep the skins on if you like, you’ll just need to do one final blend at the end.

2. Put the apple pieces in a pan with a splash of water. Cook on medium heat for about 10 minutes. They should start to cook down and get mushy. If they get too dry at any point, just add a bit more water.

3. After about 10 minutes, you should start to get a thick puree

4. Allow to cool and then blitz in a blender until you get a smooth consistency

What if you don’t have…

• White self-raising flour. If you only have plain white flour, add an additional teaspoon of baking powder to the flour. The same goes for using a gluten-free flour, like buckwheat.
• Coconut flour. This can be swapped for the same quantity of self-raising flour, but you might need a little less milk, as coconut flour is more absorbent than regular flour. Alternatively, you can swap it for oat flour, which you can make at home by blitzing rolled oats in a blender for around 15 seconds.
• Olive oil. Similar oils like avocado or macadamia nut oil will work well, or even coconut oil if it is melted.
• Maple syrup. Maple tends to be more subtle, but any liquid sweetener will work.

How to store

These vegan apple pie pancakes are best eaten as soon as they are made, but will store in an air-tight container in the fridge for a day or so. Just place them in the oven at 160°C for 10 minutes to warm through.

No ratings yet

Duration30 mins

Cook Time25 mins

Prep Time5 mins

Servings2 people

Ingredients

Dry

• 170 g self-raising flour
• 30 g coconut flour
• 1 tsp baking powder
• 1.5 tsp cinnamon

Wet

• 250 ml dairy-free milk
• 2.5 tbsp apple puree
• 1 tbsp maple syrup
• 1 tbsp olive oil

Toppings

• apple puree
• 2 Biscoff biscuits crumbled
• vegan vanilla ice cream

Instructions

• Place all of the dry ingredients in a bowl and combine together
• Add the wet ingredients to the dry ingredients and stir lightly to create a pancake batter (you are aiming for a thick yet spoonable batter than you can pour)
• Heat a non-stick pan over a medium heat with a little olive oil
• Using an ice cream scoop (or similar), add a spoonful of batter to the centre of the pan, cooking one pancake at a time (use the back of the scoop to spread out the batter and shape into a disc). You are aiming to get 8 pancakes out of the batter
• Cook for 1 – 2 minutes on each side until golden (you will know when they are cooked as you’ll start to see bubbles forming on the top of the batter)
• Stack the pancakes onto a plate as you cook them and cover to keep warm
• Once the pancakes are all cooked, layer apple puree between each pancake to create an epic stack and top with crumbled Biscoff crumb and vanilla ice cream

This recipe was republished with permission from For The Utter Love Of Food. You can find the original recipe here, and follow the creator on Instagram here.

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The post How To Make Fluffy Apple Pie Pancakes (With All Vegan Ingredients) appeared first on Plant Based News.

These vegan muffins are loaded with nourishing oats and fruits, and flavored with cinnamon and nut butter, making them an ideal way to kickstart your day.

What is a breakfast muffin?

Not to be mistaken with an English breakfast muffin (a type of bread), a breakfast muffin is a cake-like sponge made from healthy ingredients that provide a nutritious breakfast. They are typically made from oats, fruit, and nuts, making them a great way to get a healthy dose of nutrients in the morning.

This vegan breakfast muffin recipe is made using muesli, blueberries, nut butter, and cinnamon. It’s a great way to make use of that forgotten muesli hiding in the back of your kitchen cupboard and turn it into a tasty morning treat!

Is a muffin healthy for breakfast?

Whether a muffin is healthy or not depends on the ingredients. While many muffins are high in sugar and unhealthy fats, these vegan breakfast muffins are made with healthy ingredients like muesli, plant milk, and nut butter.

Moreover, the quantity of sugar in this recipe is much lower than your average muffin. Each serving only contains around 10g of sugar.

What are vegan muffins made of?

Most muffins are made from a mix of flour, eggs, and cow’s milk. To make them vegan, you need to substitute the milk and eggs with vegan alternatives. You can choose from a variety of vegan egg replacers, like a flaxseed egg or applesauce, and you can pick your favorite vegan milk alternative.

In this recipe, the vegan breakfast muffins are made with a mix of muesli, flour, baking powder, cinnamon, salt, blueberries, plant milk, grated apple, vegetable oil, nut butter, and sultanas or raisins. The grated apple and oil help to bind together the ingredients, whilst maintaining plenty of moisture throughout the cooking process.

Recipe variations

If you’re looking to mix things up, there are plenty of variations you can try with this vegan breakfast muffin recipe:

• Make them savory: Try adding vegetables like grated carrot or zucchini
• Go gluten-free: You can use a gluten-free flour mix instead of plain flour
• Add other berries: Swap blueberries out for another type of fruit like raspberries or blackberries

Storage tips

Once you’ve made a batch of these delicious muffins, you can store them in an airtight container for up to four days, or freeze them to enjoy later. They’re the perfect breakfast option for busy mornings or for eating on the go. Give them a try and see for yourself how delicious and satisfying a healthy breakfast can be!

Other vegan muffin recipes

Do you love muffins? You will enjoy these other vegan muffin recipes:

• These Vegan Coffee And Chocolate Muffins Will Give You A Buzz
• Vegan Banana Walnut Oat Muffins
• Vegan Carrot Cake Muffins

Vegan breakfast muffin recipe

These muffins have all the essentials for a delicious and unexpectedly hearty breakfast on the go.

No ratings yet

Duration40 mins

Cook Time30 mins

Prep Time10 mins

Servings10 muffins

Ingredients

• 150 g (1 cup) muesli mix
• 100 g (½ cup) light brown sugar
• 160 g (1¼ cups) plain flour
• 1 tsp baking powder
• 1 tsp cinnamon
• Pinch of salt
• 150 g (¾ cup) blueberries optional
• 250 ml 1 cup sweetened plant milk
• 1 apple peeled and grated
• 2 tbsp vegetable oil
• 3 tbsp nut butter
• 20 g (¼ cup) sultanas or raisins

Instructions

• Preheat the oven to 180°C/350°F/Gas Mark 4.
• Line a muffin tin with 8 paper muffin cases.
• In a large bowl, combine the muesli with the sugar, flour, baking powder, cinnamon, salt, and blueberries (don’t squish them – keep them whole)
• Thoroughly mix the plant milk, apple, oil, nut butter, and raisins/sultanas in a jug.
• Stir this liquid and mix it into the dry ingredients with a wooden spoon.
• Once combined, divide the mixture equally between the muffin cases until about three-quarters full. Sprinkle over the sunflower seeds if using/
• Bake for 25-30 minutes or until the muffins are risen and golden.

This recipe was republished with permission from Viva’s new cookbook, Everyone Can Cook Vegan. You can buy the book here.

More like this:

• This Pumpkin Baked Oatmeal Is A Warming October Breakfast Idea
• These Apple Pie Overnight Oats Are About To Become Your Favorite Breakfast
• Lemon Almond Granola

The post Start The Day Right With These Vegan Breakfast Muffins appeared first on Plant Based News.

A few years ago, the very idea of vegan eggs would have seemed impossible – but there are now a wide range of innovative recipes that use a variety of ingredients to create egg-free dishes that replicate their taste and texture. The below vegan eggs benedict casserole recipe uses tofu.

Tofu as an egg replacement

Tofu is commonly used as a substitute for eggs in vegan cooking due to its versatility and nutritional profile. To mimic the texture and flavor of scrambled eggs, for example, tofu is typically crumbled and then cooked with turmeric (for color), nutritional yeast (for a subtle, cheesy flavor), and other seasonings like black salt, which adds an egg-like sulfuric taste.

The high protein content in tofu makes it an excellent plant-based alternative. Tofu is also a good source of iron, calcium, and magnesium, while being low in calories and free of cholesterol. Its ability to absorb flavors and adapt to various culinary styles contributes to its popularity in plant-based diets.

The below recipe, which comes from plant-based recipe developer Richa Hingle (the brains behind Vegan Richa), shows you how to use tofu to make a vegan eggs benedict casserole.

What is an eggs benedict casserole?

An eggs benedict casserole is a deconstructed version of the classic eggs benedict, reimagined as a baked casserole dish. It typically layers ingredients commonly found in traditional eggs benedict, and it’s usually heavy on animal products.

This recipe is completely plant-based, however, and will work for any meal of the day you fancy. Here’s how to make it.

Vegan eggs benedict casserole

This Vegan Egg Breakfast Casserole is loaded with veggie goodness and baked in one pan along with an easy vegan "egg" sauce made from tofu. Mushrooms add a touch of earthy flavor and savoriness to this vegan breakfast casserole.

No ratings yet

Duration53 mins

Cook Time38 mins

Prep Time15 mins

Servings4

Ingredients

• 2 slices sandwich bread, toasted
• 1 tsp oil
• 2 green onions chopped, white and green separated , green used for garnish
• 1 cup thinly sliced or chopped mushrooms
• 1/4 tsp dried thyme
• 1/8 tsp salt

For the egg mix

• 7 oz soft or firm tofu
• 1 tsp flour
• 1/4 tsp dried thyme
• 1/8 tsp salt
• 1/4 tsp indian sulfur salt/Kala namak
• 1/4 tsp turmeric
• 1/8 tsp baking powder
• 1/8 tsp ground mustard
• 1/2 cup water

More additions

• 1/2 cup chopped spinach
• 1/2 cup chopped red bell peppers

For the vegan hollandaise

• 1 tbsp vegan butter
• 2 tbsp all purpose flour
• 2 tsp nutritional yeast
• 1/4 tsp turmeric
• 1 cup water
• 1/2 tsp Kala namak (Indian sulphur salt) divided

Instructions

• Toast the slices, and chop if you haven't already, and set aside.
• In 8×7 inch or similar size baking dish, add oil, and spread and add mushrooms, onions, thyme, and salt, and toss well. (Add in a few drops of liquid smoke or mix in some vegan bacon here if you wish ). then put it in the oven at 350 degrees F for 6-8 minutes.
• Meanwhile, make your egg mix by blending all the ingredients from tofu up to water until smooth.
• Remove the baking dish from the oven, then add in the bread, spinach, and peppers, and drizzle the egg sauce all over ,and lightly toss to coat. Even out with a spatula, and bake again for 25-30 minutes, or until the mixture is set in the middle.
• Remove the dish from the oven, garnish with the reserved green onions, and serve after 5 minutes.
• Make the hollandaise : mix all the ingredients and 1/4 tsp kala namak in a saucepan over medium heat. Whisk well to mix the flour. Cook until the mixture thickens evenly then take off heat. Add the remaining kala namak after 5 mins and mix in. Use sauce generously over the casserole

• Glutenfree: use rice flour or cornstarch instead of flour to thicken. And use Glutenfree bread 
• Take this into a Mexican direction by adding green chiles or pickled jaleños and drained sweetcorn. Season the egg mix with some cumin and oregano and serve with cilantro and drizzle with hot sauce.
• Want the casserole cheesy? Add some vegan cheese shreds to it! 

This recipe was republished with permission from Vegan Richa. You can view the original recipe here.

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• Doing Veganuary? Add This Creamy Stroganoff To Your Dinner Rotation
• This Vegan Butter Bean Bourguignon Is Perfect For Date Night
• Try This Comforting Butternut Squash Dhal With Cashew Milk And Kale

The post This Eggs Benedict Casserole Is Completely Vegan appeared first on Plant Based News.

What is scrambled tofu?

Scrambled tofu is a plant-based alternative to traditional scrambled eggs. The food has rapidly grown in popularity over the last few years. Made primarily from tofu, this dish mimics the texture and color of scrambled eggs but without any animal products.

The tofu is typically crumbled and then cooked in a skillet with spices such as turmeric (for color and slight earthiness), nutritional yeast (for a cheesy flavor), and other seasonings like garlic, salt, and pepper.

This dish is not only popular for its similarity to scrambled eggs in terms of texture and taste, but it’s also highly nutritious. Tofu is a great source of protein, calcium, and iron. The popularity of scrambled tofu is also attributable to the growing interest in plant-based diets, as more people seek sustainable and cruelty-free food options. Its simplicity, versatility in recipes, and health benefits make scrambled tofu a staple in many people’s diets.

The below recipe, which comes from Viva!’s Vegan Recipe Club, adds a new touch to a typical scrambled tofu recipe with the additions of tahini and soy sauce. These add a bit of extra creaminess and saltiness to the dish. This recipe features around 17.4g of plant-based protein, making it an ideal post-workout breakfast.

Here’s how to make it:

Vegan scrambled tofu recipe

This dish is an absolute must-have in your weekly assortment of recipes! It only takes 10 minutes to make, it’s high in protein, really delicious and can be eaten for breakfast, lunch or dinner.

5 from 1 vote

Duration10 mins

Cook Time5 mins

Prep Time5 mins

Servings1 person

Ingredients

• 1 cloves garlic, finely chopped
• 175 g/6oz firm tofu, drained and patted dry or use firm or regular silken tofu, gently broken up into bite-sized pieces
• 1 tsp tahini
• 1 tbsp soy sauce (use tamari if gluten-free)
• 1 tbsp nutritional yeast flakes
• ½ tsp turmeric
• Splash of unsweetened plant milk (optional)
• Pinch of salt and pepper (optional)

Instructions

• Gently fry the garlic in a little oil in a small saucepan or frying pan on a medium heat for about 30 seconds until lightly golden. Don’t let it burn.
• Add the all other ingredients to the pan and mix together. Try not to break the tofu up too much but make sure it’s well stirred.
• Heat to warm through for approximately 3-5 minutes and serve immediately.

Serving suggestions: avocado, baked beans, barbecue sauce, breakfast muffins, cooked tomatoes, fresh herbs, fried potatoes, grilled asparagus, grilled or fried mushrooms, hash browns, pancakes, roasted or steamed vegetables, salad, toast, vegan bacon, vegan sausages, vegan shakshuka, wraps

This recipe was republished with permission from from Viva’s new cookbook, Everyone Can Cook Vegan. You can buy the book here.

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• How To Make This Mushroom Bourguignon With White Bean Mash & Kale Crisps
• This Cheese And Tomato Quiche Recipe Is Dairy-Free And Vegan
• Try This Easy One Pot Spaghetti With Lentil Ragu

The post Craving Scrambled Egg? Make This 10-Minute Vegan Scrambled Tofu appeared first on Plant Based News.

Traditional kedgeree is thought to have originated in India in the 14th Century. Since then, it’s spread in popularity around the world, and is regularly eaten in the UK.

This recipe uses swede to mimic haddock, and it comes from vegan recipe developer Lucy Johnson (owner of Edible Ethics). She used liquid smoke and seaweed to give the vegetable a similar taste to smoked haddock, and she also replaced eggs with tofu. If you fancy getting experimental in the kitchen, this recipe is definitely one for you.

Benefits of swede

Swede (also known as rutabaga) is a root vegetable that tends to be readily available in supermarkets across the UK. It’s round in shape, and has a purple-green skin. The inside of a swede is a yellow-orange color.

The vegetable is regarded as highly nutritious. One serving (386g) provides more than 100 percent of your RDA of vitamin C. Swede also contains potassium, magnesium, Vitamin A, and calcium.

Tofu as an egg alternative

This recipe is one of many that uses tofu in place of egg. While at first this may seem unusual, tofu is becoming an ever more popular alternative to egg. Mixing tofu with black salt, which this recipe does, gives the vegan protein an eggy taste. Adding nutritional yeast into the mix gives it an added boost of protein and vitamin B12, and the turmeric gives it an eggy color.

Vegan kedgeree recipe

This vegan kedgeree uses tofu and swede in place of egg and fish

5 from 2 votes

Duration1 hr 15 mins

Cook Time45 mins

Prep Time30 mins

Servings4

Ingredients

Vegan smoked swede 'haddock'

• 400 g swede
• 2 tsp liquid smoke
• 2 tsp salt
• 2 tbsp lemon juice
• 1 sheet sushi nori crumbled
• 4 tsp agave
• 1 sprig dill
• Black pepper

The kedgeree

• 1 onion finely chopped
• 3 cloves garlic finely chopped
• 200 g brown basmati rice
• 100 g bulgur wheat
• 2 tsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 2 bay leaves
• 600 ml porcini stock the water from about 10g dried porcini mushrooms soaked in hot water for about 20 minutes

Tofu spice mix

• 400 g firm tofu
• 1/2 tsp black pepper
• 1 tsp black salt
• 1 tbsp nutritional yeast
• 1/2 tsp ground turmeric

Toppings

• 1 handful fresh parsley chopped for garnish
• 1 lemon sliced into wedges for serving

Instructions

Make the swede 'haddock'

• Start by creating your vegan swede 'haddock', heat up your oven to 180 °C and finely slice (about 2mm thickness) your swede either using a mandoline or sharp knife.
• Inside a large mixing bowl, rub the salt into your swede slices and then place them inside a steamer and steam for about 15 minutes. They should be soft but with a slight bite to them.
• Let the steamed swede cool down inside the steamer or in a colander before adding them to an oven dish with the remaining smoked 'haddock' ingredients, make sure to rub the ingredients into the swede pieces.
• Bake the swede for about 10 minutes and then add in the crumbled nori to the dish and cook for another 5 minutes.
• Allow the swede mix to cool whilst you get started with the rest of the vegan kedgeree dish.

Make the vegan kedgeree

• Cook the chopped onion in oil in a heavy based pan for about 10 minutes, then add in the chopped garlic and cook for an extra 5 minutes (or until cooked).
• Add curry powder, ground turmeric, ground coriander and a pinch of salt. Stir until fully coated.
• Add the rice and bulgur wheat to the pan. Fry for a minute.
• Add the porcini stock. Bring to the boil and then cover and simmer for 15 minutes.
• Take off the heat and leave to stand covered for 10-15 minutes.
• Whilst waiting, cook the tofu. Heat up a dash of oil in a frying pan and tear up bits of the tofu into the pan. Then add the spices and fry until they fully coat the tofu.
• Add the swede lox into the pan just to reheat. Once it is all hot, leave aside and add to the rice dish just before serving.
• Sprinkle the parsley on top and serve with lemon wedges.

1. When cooking you need to ensure the grains have enough liquid to cook in, so top up with stock as necessary.
2. If you are stuck for time, you could prepare the vegan smoked swede ‘haddock’ ahead of time. Follow the beginning of the recipe to make this element and then allow it to cool before placing it in the fridge in an airtight container. You can keep this in the fridge for a few days before cooking with it.

This recipe was republished with permission from Edible Ethics. You can view this original here.

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The post This Smoked ‘Haddock’ Kedgeree Recipe Is Completely Vegan appeared first on Plant Based News.

Many of us are now waking up to dark and cold mornings, and this comforting and protein-packed vegan breakfast is perfect for the winter months. It comes from World of Vegan, and it’s high in fiber, gluten-free, and easy to prepare.

What are overnight oats?

Overnight oats refer to oats that have been soaked in milk in the fridge for an extended period of time, usually overnight. While they are soaking, they absorb the liquid and turn soft, meaning they are ready to eat after a few hours. While some overnight oats recipes use dairy milk, this can easily be replaced with oat, almond, soy, or any vegan alternative.

Like oatmeal, overnight oats are widely considered to be a healthy breakfast. Oats are regarded as a high quality source of plant protein, and they also contain a wide vitamins and minerals. Mixing them with plant milk also gives you the added bonus of the nutrients in these – pick one fortified with calcium and vitamin B12 for maximum benefit.

If you’re looking for easy, healthy, and vegan overnight oats recipes, check out the below recipe for apple pie overnight oats:

Apple pie overnight oats recipe

Dessert for breakfast? Don't mind if we do! These apple pie overnight oats give you all the comfort of apple pie with the healthful benefits of oatmeal. This is a delicious spin on overnight oats! 

No ratings yet

Prep Time5 mins

Servings1

Ingredients

• 1 cup rolled oats
• 1 tbsp chia seeds, optional
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• 1 tbsp brown sugar, or maple syrup
• 1 cup plant-based milk, any type
• ½ cup apple, diced (reserve half of the diced apple for topping)
• 1 handful vegan granola or chopped nuts
• Optional toppings: warm baked apples with maple syrup and a shake of cinnamon

Instructions

• In a container, glass, or mason jar, add the rolled oats, chia seeds (optional), cinnamon, nutmeg, brown sugar, plant-based milk, and half of the diced apple and mix well. Top with remaining apple.
• Cover and refrigerate overnight (or for 3+ hours).
• Remove from fridge, top with granola or chopped nuts, and enjoy.

This recipe was republished with permission from World of Vegan. You can view the original recipe here.

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• This Pumpkin Baked Oatmeal Is A Warming October Breakfast Idea
• This Millionaire’s Shortbread Recipe Is Completely Dairy-Free
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The post These Apple Pie Overnight Oats Are About To Become Your Favorite Breakfast appeared first on Plant Based News.

In the UK alone, it’s estimated that around 24 million pumpkins will be bought this month. The vast majority will be utilized for Halloween, with many families carving them up and using them as decoration. Despite the fact that pumpkins are often regarded as a versatile and nutritious food, around half of the pumpkins we buy will be thrown away without being eaten.

Benefits of pumpkin

Pumpkins are in season right now in many parts of the world, meaning there’s no better time to experiment with cooking them. As well as being tasty, pumpkins are hugely rich in vitamin A, with one cup containing 245 percent of your recommended daily amount. They are also a source of vitamin C, potassium, copper, and manganese.

The below recipe, which comes from World of Vegan, uses pumpkin puree as its ingredient. You can find this in tinned form in many grocery stores, or alternatively make it yourself from scratch at home.

Pumpkin baked oatmeal recipe

Oatmeal is such a staple breakfast in so many households! In this recipe, instead of cooking it on the stove, we baked it so it has a more compact feel and you can have several portions in one go! A sweet and perfectly spiced baked oatmeal! 

No ratings yet

Duration25 mins

Cook Time15 mins

Prep Time10 mins

Servings4

Ingredients

• 1 & 1/3 cup rolled oats
• 1 tbsp chia seeds
• 2 tsp pumpkin spice
• 1 tsp cinnamon
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup non-dairy milk
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup plus more for serving
• 1 tsp vanilla extract
• 1/4 cup chopped pecans
• 1 tbsp pumpkin seeds

Instructions

• Preheat the oven to 350 degrees F. Gently grease a loaf pan with coconut oil or line it with parchment paper. Set aside.
• In a large bowl, add the oats, chia seeds, spices, baking powder, and salt.
• In a medium bowl, whisk together the milk, pumpkin puree, maple syrup, and vanilla extract.
• Add the liquid to the dry ingredients and mix to combine.
• Pour the oatmeal into the loaf pan. Sprinkle the pecans and pumpkin seeds on top of the oats. Bake for 15 minutes.
• Remove the oats from the oven and serve it immediately while it’s hot. Use a large spoon to scoop a serving into a bowl. Drizzle with maple syrup and enjoy!

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The post This Pumpkin Baked Oatmeal Is A Warming October Breakfast Idea appeared first on Plant Based News.

Ian Theasby and Henry Firth, a vegan chef duo known as BOSH!, are attempting to prove just this in their new book MEAT, which features plant-based recipes for traditionally animal dishes. “Plant-based food options have increased in ways we wouldn’t have thought possible when we first went vegan almost nine years ago,” they told Plant Based News. “People are now aware of where their food comes from and the impact it has. Because of this, they’ve changed the way they eat, eating a lot less meat and a lot more plants. However, a lot of people still want the texture and flavours of the food they’re accustomed to.”

One of the recipes in the book is this vegan cheese and mushroom omelette, which features vegan dairy and and tofu.

Can you make omelettes without eggs?

It’s 2023, of course you can! There are a growing number of recipes doing just that – and you can use a range of ingredients to suit your taste. BOSH!’s recipe uses silken tofu, a hugely versatile ingredient that can replicate the texture of an egg omelette. Other recipes use one of the growing number of vegan egg products available on the market, and you can also season your omelette with black salt if you wish. Black salt features the sulphur taste of egg, and can be use in a variety of vegan recipes to give them that eggy flavor.

Bosh’s recipe for an egg-free and completely vegan omelette is below:

We think that if 'luncheon' is the formal word for 'lunch', then 'bruncheon' should be the formal word for 'brunch'. Now that we've got that out of the way, we think you should make this recipe for bruncheon as soon as you can!

5 from 1 vote

Servings2

Ingredients

For the mushrooms

• 100 g mushrooms
• 1 tbsp light soy sauce
• 5 drops liquid smoke (optional)
• 1 tbsp olive oil

For the omelettes

• 1 300g pack silken tofu
• 2 tbsp cornflour
• 4 tbsp plain flour
• pinch turmeric (optional)
• 8 cherry tomatoes
• 2 tbsp plant-based butter (for cooking)
• 100 g grated plant-based cheddar
• Sea salt and black pepper

To serve

• Handful of chives
• 2 spring onions

Instructions

• Cook the mushrooms• Thinly slice the mushrooms and spoon into a mixing bowl• Add the soy sauce, liquid smoke (if using) and olive oil• Mix well to ensure all of the mushrooms are coated in the liquid• Spread out on a baking tray and bake in the oven for7-8minutes until golden and crisp• Once cooked, remove from the oven and set aside until needed
• Make the omelette mixture• Drain the tofu and place it in a powerful blender along with the cornflour, plain flour, nooch and turmeric (if using)• Blend until a smooth batter forms• Season with salt and pepper• Cut the tomatoes into small pieces
• Prepare the ingredients to serve• Thinly slice the chives and trim and slice the spring onions
• Cook the omelettes• Heat 1 tablespoon of the butter in a frying pan over a medium heat• Once melted, add half of the tofu mixture and spread it out in the pan• Cook for 1-2minutes, until slightly setting, then scatter over half of the mushrooms, chopped tomatoes, and grated cheese• Cook for 3 more minutes, until the mixture has set, then flip one side over the other to create a half-moon shape• Slide onto a plate and repeat this process to make the second omelette
• Time to serve• Scatter the omelettes with the chives and spring onions before serving

BOSH! MEAT: Over 100 Outrageously Tasty Recipes by Henry Firth & Ian Theasby. Published by HQ, HarperCollins. RRP £22.00.

More like this:

• 25 Cheese Recipes That Are Warming, Comforting, And Completely Vegan
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• 3 Vegan Recipes For Cherry Season – Plus, Health Benefits Of The Fruit

The post This Cheese And Mushroom Omelette Recipe Is Eggless And Completely Vegan appeared first on Plant Based News.

The non-dairy creamer market is expected to be worth around $7 billion by 2025, according to the global agency Market and Research Biz. 

But what are non-dairy creamers? Are they vegan, and are they healthy?

What is non-dairy creamer? Is it vegan?

Once known as tea or coffee whiteners, non-dairy creamers date back to the 1950s. When the products first surfaced they were designed to replace milk or cream, and offer a lactose-free option. Moreover, many brands focussed on make their creamers much lower in both calories and fat with a long shelf life.

And while lots of consumers infer dairy-free to mean plant-based (as is often the case), not all non-dairy creamers are vegan.

Typically, non-dairy creamers are comprised of corn syrup, vegetable oil, lecithin, sugars, and flavorings. They come in liquid or powder form.

The vegan versions often consist of far more nutrient-dense ingredients, like cacao, nuts, and coconut. Primary ingredients usually include a sweetener such as sucralose, or cane sugar.

In coconut-based creamers, for example, coconut milk is pressed and dried before it’s finely milled into a powder and added to other ingredients. Others include xantham gum, derived from sugar, which is used as a thickener.

Non-vegan ingredients to look out

Some non-dairy creamer brands still use animal-derived products such as casein, a protein found in cow’s milk. It’s commonly listed as sodium caseinate and used to achieve a white color. 

One example is the early icon of non-dairy creamers: Coffee-Mate, owned by Nestlé. Other non-vegan ingredients include whey, also a byproduct of cow’s milk.

While the name might be misleading, creamers with milk derivates can still be branded non-dairy or dairy-free. This is because there currently isn’t a regulated definition for the terms under the Food and Drug Administration (FDA).

Other ingredients generally found in non-dairy creamers include lecithin, which is a fat found in both eggs and soybeans. However, if the lecithin is soy-based, it is often listed as such.

Is non-dairy creamer healthy?

Non-dairy creamers were invented to replace other dairy products, such as double cream which may lead to health problems including cancer and heart disease.

Additionally, for people intolerant or allergic to lactose, non-dairy creamers offer a way to liven up black coffee. This caters to a large proportion of the global population, disproportionately affecting Black, Indigenous, and people of color (BIPOC) communities. According to the National Institutes of Health, 95 percent of Asians cannot digest dairy, alongside 60-80 percent of Black people, 80 to 100 percent of Native Americans, and 50-80 percent of Latinx populations.

However, non-dairy creamers can be a energy-dense, nutrient-poor food, as many contain added sugars. For example, the fructose-rich corn syrup often included in non-dairy creamers may lead to increased blood pressure, or in severe cases, type 2 diabetes.

Other non-dairy creamers contain sugar-free sweetener, also called stevia. But artificial sweeteners come with potential health risks of their own.

Are artificial sweeteners good for you?

Lots of scientific studies have conflicting outcomes on whether non-sugar sweeteners (NSS) commonly used in non-dairy creamers are beneficial over simple sugars, such as fructose and glucose found in fruits.

A small list of non-sugar sweeteners have been approved by the FDA, while others are currently declared unsafe.

Artificial sweeteners are generally sweeter than sugar but contain fewer calories. As such, some people searching for foods with a lower calorie count opt for artificially sweetened coffee creamers. But that approach may not have merit.

A controlled study published in the peer-reviewed British Medical Journal in 2019 assessed the health implications of sugar-free sweetener versus simple sugar consumption. The authors found no “significant” differences in body weight. Moreover, both self-reported energy levels and the risk of developing various forms of cancer were found to be similar.

Vegan non-dairy creamer ingredients

Not all plant-based non-dairy creamers contain artificial sweeteners. 

For example, Laird Superfood offers a range of Superfood Creamers made with mushroom, cacao, or turmeric.

In a statement sent to Plant Based News, the company said: “Many foods are way over-processed, and highly manipulated to take the important natural balance out of the foods that are critical for our bodies to recognize and process them properly.

“You want minimally processed, or whole food plant-based products to truly make the difference.”

The 11 best vegan non-dairy creamers

Here are our top 11 non-dairy creamers that are dairy-free and vegan-friendly.

1. Laird Superfood

For its added nutritional benefits, Laird Superfood is a leader in vegan non-dairy creamers.

The brand’s creamers are said to be made with all-natural, GMO-free ingredients, including coconut milk, and extracts from chaga and maitake mushrooms.

You can buy the company’s vegan Original Superfood Creamer right here. It also sells unsweetened versions, as well as vegan-friendly ground mushroom coffee.

2. The Skinny Food Co.

The Skinny Food Co. offers vegan barista-style non-dairy creamers in various flavors. Moreover, it claims to be free from fat, sugar, and gluten, as well as diabetic-friendly.

You can check out Skinny Food Co.’s creamers online, including its plant-based Hazelnut and Vanilla flavors.

3. Milkadamia

These non-dairy creamers promise “billowing clouds” of smooth creaminess. The prime ingredients are macadamia milk, sunflower oil, and coconut cream.

Flavors include Vanilla, Unsweetened Vanilla, Cinnamon, and Chai. You can find Milkadamia’s products at select Aldi and Walmart stores, among others.

4. Coconut Cloud

Creamers by Coconut Cloud contain natural flavorings and powdered coconut cream.

The brand, launched in 2016, offers an extensive range of vegan coffee creamer products, including Vanilla Coconut, Pumpkin Spice, Vanilla Coffee, and creamer sticks.

Additionally, it can be used as an alternative to coconut milk in recipes.

You can shop Coconut Cloud’s non-dairy creamers here.

5. NutPods

NutPods, which snagged Amazon’s Small Business of the Year Award in 2019, offers coffee-lovers a unique selection of vegan creamer flavors. Coffee Cake, Toasted Marshmallow, Cookie Butter, Cotton Candy, and Oat Cinnamon Swirl are just a handful of examples.

You can view NutPods’ non-dairy and vegan-friendly creamers here.

6. Honest To Goodness

Honest To Goodness uses “thoughtfully sourced” ingredients from around the world.

They make up the Himalayan Salted Caramel and Madagascan Vanilla Bean flavors, sweetened by organic cane sugar and natural flavors.

You can shop the variety pack online here.

7. Califia Farms

Better Half by Califia Farms is a creamy combination of coconut and almond, and is free from artificial sweeteners. With products like Caramel Macchiato Almond Creamer (which Better Half describes as “luscious”), the brand’s offerings work with both hot and iced coffee.

You can shop Better Half’s plant-based creamers here.

8. Starbucks

Coffee giant Starbucks unveiled its own range of coffee creamers. However, they’re not all vegan-friendly.

The plant-based options, made with almond and oat milk, include Non-Dairy Caramel, and Non-Dairy Hazelnut.

You can buy Starbucks’ creamer here, as well as many major supermarkets.

9. Silk

Danone-owned vegan dairy brand Silk offers a few different creamers, made from almond, oat, and soy milk. There are a host of flavors on offer across each category, including Toasted Hazelnut (almond), Pumpkin Spice (almond), Vanilla (soy), and Maple Brown Sugar (oat).

Silk also offers an ultra-creamy, vegan-friendly Half & Half option, made from oat and coconut milk.

You can locate Silk stockists here.

10. Unicreamer

Vegan brand Unicreamer has a small (non-GMO) ingredient list of pea protein, coconut-derived MCT oil, and sunflower lecithin. It comes in on-the-go packets and is available in flavors like Hazelnut, Mocha, and Unsweetened.

You can shop Unicreamer here.

11. MALK

Creamers from MALK come in Unsweetened Oat and Almond, and Maple Oat + Pecan. Ingredients include organic oats and flaxseeds, which are loaded with omega-3 fatty acids.

You can find a store near you that sells MALK here.

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This article was originally published on June 20, 2021. It was last updated on May 19, 2023.

The post Are Non-Dairy Creamers Vegan? Plus, 11 To Liven Up Your Coffee appeared first on Plant Based News.

The sandwich comes in a Ciabatta roll and features a plant-based aioli. It’s available to buy now (for a limited time) at in-store cafes across all 50 states. 

Barnes & Noble is the largest US partnership to date for JUST Egg, which creates vegan egg substitutes using mung beans. The company also launched in 7-Eleven Canada late last year. 

“Just Egg’s rapid growth in food service over the last few years demonstrates strong demand from consumers for plant-based foods,” said Matt Riley, Just Egg Chief Revenue Officer, in a statement. “And this latest introduction at Barnes & Noble represents yet another important milestone.”

A more sustainable choice

The launch of the sandwich comes during Earth Month, which is said to be the inspiration behind Barnes & Nobles’ decision. 

JUST Egg is considered a far more sustainable option than traditional hens’ eggs, using 98 percent less water, producing 93 percent fewer carbon emissions, and using up 83 percent less land.

Choosing plant-based eggs also means you avoid contributing to the animal cruelty inherent in egg production. Modern hens have been selectively bred to produce around 300 eggs per year (in the “natural world,” this number would be around 12). This takes a huge toll on their bodies, and they often suffer from brittle and broken bones due to calcium deficiency.

The vast majority of egg-laying hens in the USA are confined to battery cages, where they are afforded around 67 square inches of space. They are unable to spread their wings, and are the most confined animals in the agricultural system. 

The post Vegan JUST Egg Breakfast Sandwich Launches At 500 Barnes & Noble Stores appeared first on Plant Based News.

This vegan egg recipe will make around 10 portions and any leftover “yolk” can be enjoyed with toast soldiers.

Don’t limit yourself to only serving your eggs as part of a vegan fry-up either. These brilliant dupes will work beautifully as a pizza topper, with a warm salad, or simply served on toast as a quick and easy brunch treat.

No ratings yet

Duration25 mins

Cook Time15 mins

Prep Time10 mins

Servings3 servings

Ingredients

Yolks

• 200 g/7 oz carrots squash or pumpkin, peeled and sliced or cut into 2cm cubes
• 1 tbsp olive oil plus extra for frying
• 2 tbsp nutritional yeast
• 2 tbsp cornflour
• 1 tbsp unsweetened plant milk
• ½ tsp black salt Kala Namak
• ⅛ tsp regular salt
• ⅛ tsp turmeric

Whites

• 140 ml/⅔ cup unsweetened plant milk
• 90 g/⅔ cup rice flour
• ½ tsp salt
• 1½ tbsp water

Instructions

Yolks

• Boil or steam the butternut squash, carrots or pumpkin until soft. Drain any excess water.
• Place the steamed vegetables along with all of the other ‘yolk’ ingredients into a high-speed blender and blend until very smooth. The consistency needs to be thick and gloopy. Set aside until needed.

Whites

• Using a medium-sized bowl, whisk all of the ingredients together until very smooth. Set aside until needed.

Cooking

• Using a large non-stick frying pan (with a lid), heat a little oil on medium then add 2 tablespoons of the egg white mixture. Fry for around 30 seconds.
• Place 1 level tablespoon of the yolk mixture neatly into the centre of the white. Place the lid on and then cook for 2-3 minutes but don’t flip half way through. Remove with a spatula and cook the rest of the ‘eggs’ using the same method (you might need to add a little more oil to the pan).
• After you’ve mastered the first one, you can try cooking multiple ‘eggs’ at the same time.

This vegan fried eggs recipe was republished with permission from Viva’s Vegan Recipe Club. Find the original recipe here.

The post How To Make Easy Vegan Fried Eggs At Home appeared first on Plant Based News.

The menu item delivers 18g of protein, with zero cholesterol. It’s served all day at participating locations, and is aimed at both vegans and flexitarians.

More than 550 locations are confirmed stockists of the breakfast sandwich. They are found across Alberta, British Columbia, Manitoba, Ontario, and Saskatchewan.

7-Eleven Canada ramps up its plant-based offerings

7-Eleven Canada, which boasts more than 600 locations (604 at last count), has been steadily adding to its plant-based portfolio.

The introduction of Lightlife vegan chicken tenders in 2022 was a significant move towards meat-free hot snack options. Made from chickpea and pea protein, the tenders were embraced as a result of identified changing preferences from Canadian consumers.

“Canadians’ tastes are changing and we’re here in the neighborhood to provide what they want,” Norman Hower, former vice president of 7-Eleven Canada said in a press statement at the time.

A global trend for increasing plant-based options

The international branches of 7-Eleven have been making good progress in terms of offering meat-free eaters more choice too.

Asia, in particular, has been a positive plant-based market for the retailer. The region’s outlets have benefitted from a partnership with OmniPork manufacturer Green Monday. Impossible Foods has also been included in the eastern supply chain, just as it has in Canada.

The 7-Eleven plant-based breakfast sandwich is available now until February 28, 2023.

The post 7-Eleven Canada Launches Vegan Breakfast Sandwich At 550 Locations appeared first on Plant Based News.

The popular food chain just released its autumn menu. On it, are two new plant-based items: a sausage breakfast roll and a bacon breakfast roll.

The vegan sausage sandwich, which comes with Quorn sausages, will be available at more than 600 Greggs stores nationwide. Meanwhile, the meat-free bacon roll will be on offer at more than 100 locations.

Vegan at Greggs

The bakery chain made headlines in 2019. This was when it released its first-ever vegan sausage roll. The pastry quickly proved popular, immediately selling out across the country. 

Greggs thanked the launch, in part, for its subsequent 14.1 percent rise in sales. Following this, Greggs handed out £7 million to its approximately 19,000 employees. 

The success of the vegan sausage roll inspired the chain to introduce plant-based steak bakes at 1,300 of its stores across the UK. 

The chain has ramped up its efforts since then, announcing vegan glazed ring donuts, and ham and cheese baguettes featuring plant-based giants Violife and Quorn and available either hot or cold. 

More recently, it unveiled veganized versions of its ‘legendary’ sausage, bean and cheese melts. 

The post Greggs Launches Vegan Bacon And Sausage Breakfast Rolls For The First Time appeared first on Plant Based News.

Have you ever seen a stack as beautiful as this one? Featuring THIS Isn't Bacon and homemade vegan eggs!

No ratings yet

Duration30 mins

Cook Time20 mins

Prep Time10 mins

Servings1 serving

Ingredients

Pancakes

• 1 cup flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup soy milk (or other plant milk)
• 1 tbsp apple cider vinegar
• 1 tsp vanilla

"Egg" yolk

• 1/3 cup sweet potato peeled and chopped into chunks
• 2 tbsp nutritional yeast
• 1 tbsp cornstarch
• 1 tbsp soy milk or other plant milk
• 1 tbsp sunflower oil
• 1/4 cup water
• 1 tsp black salt (kala namak)
• 1/2 tsp turmeric

"Egg" White

• 1/4 cup soy milk or other plant milk
• 1/4 cup rice flour
• 1/4 cup soy yogurt (or other plant yogurt)
• 1 tsp black salt (kala namak)

Topping

• THIS Isn't Bacon Rashers
• 1 cup spinach
• wedge lemon

Instructions

Pancakes

• Combine dry ingredients in a large bowl and combine wet ingredients in a separate bowl
• Pour wet mixture into dry mixture bowl, whisk until smooth and rest batter for 5 minutes
• Pour 1/2 cup of batter onto a non-stick pan over medium heat. When the top starts to bubble, flip until it turns slightly golden in places. Repeat with rest of batter.

The "Eggs"

• Boil peeled sweet potato chunks in a pan until completely soft, drain, mash into a pulp and stir in rest of egg yolk ingredients
• Add all egg white ingredients into a bowl and whisk.
• Heat some oil in a frying pan to medium/high, fry 2 tbsp of egg white mixture for 30 seconds to 1 minute. Add 1 tbsp of egg yolk mixture to the middle of egg white, cover with lid for 2 mins. Repeat with the rest of the mixture.

Toppings and Serve

• Heat 1 tbsp oil in a frying pan, fry THIS isn’t Bacon rashers for 2 minutes each side
• Wilt the spinach in a small saucepan with 2 tbsp water
• Layer the pancakes on top of each other, top with spinach, the egg, THIS Isn’t Bacon and drizzle with lemon

This recipe is sponsored by THIS

You can get THIS Isn’t Bacon and other THIS products here and in UK supermarkets, including Tesco and Sainsbury’s.

Recipe from No Meat Disco.

The post THIS Isn’t Bacon Pancakes appeared first on Plant Based News.

You can basically have dessert for breakfast, but relatively healthy! Crunchy pecans and a generous drizzle of maple syrup. Yes please!

No ratings yet

Duration5 mins

Cook Time5 mins

Servings1 serving

Ingredients

• 60 g plain porridge oats
• 200 ml boiling water
• 25 g pecans chopped
• 1 tbsp maple syrup
• pinch sea salt

Instructions

• 1. Add your boiling water to your porridge oats and stir until thick and creamy (you can also heat through on the hob top for an extra hot bowl of oats).
• 2. Pour your creamy porridge oats into a bowl and top with pecans, maple syrup and sea salt
• You can also add a splash of dairy free milk as well if your oats have gotten a little thick, or add some yoghurt for extra creaminess.

This recipe was republished with permission from For The Utter Love Of Food.

Find the original recipe here.

The post Salted Maple Pecan Porridge appeared first on Plant Based News.