31 Best Vegan Brunch Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Hummus Toast

Hummus Toast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Hummus toast is a quick and easy recipe that is easily customizable to your preferences. Check out my 4 favorite topping combinations for hummus toast!

Ingredients

• 1 slice bread of choice
• 1 ½ – 2 tablespoons roasted garlic hummus
• Toppings of choice ((see post above))

Instructions

1. Start by prepping your toppings so they are ready as soon as your bread is toasted.
2. Once your toppings are prepped, toast your bread.
3. Spread hummus on your toast.
4. Layer your toppings on top of the hummus.

2. Vegan Donuts

Perfect Vegan Doughnuts Made with Yeast (Vegan Donut Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT150M · Yield: [’20’, ’20 doughnuts’]

Perfect vegan doughnuts are super light and fluffy! No one will ever know they’re vegan.

Ingredients

• 6 Tbsp aquafaba (chickpea water)
• 2 tsp flaxseed (ground )
• 6 Tbsp water
• 5 oz coconut milk ((in a carton, not can) at room temperature)
• 2 oz coconut oil ( melted)
• 16 oz all-purpose flour ((or bread flour))
• 2 oz sugar
• 1 tsp salt
• 1 ½ tsp quick-rise yeast (or regular dry yeast)
• 3 c olive oil ((light olive oil – for frying))
• powdered sugar
• sugar
• shredded coconut (or chopped nuts etc.)
• jam or any other vegan filling (if desired)

Instructions Make the doughnut dough

1. Mix the aquafaba with the ground flaxseed in a small bowl.

FOR BREAD MACHINE

1. Place the aquafaba mixture, water, coconut milk, and melted coconut oil in the bread machine pan or stand mixer bowl, then add the dry ingredients, except for the yeast. Make a small indentation in the dry ingredients, then add the yeast. Set the bread machine on the ‘dough’ setting. Remove when dough has doubled in size.

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND:

1. Place the dry ingredients in a bowl. Put 6 tablespoonfuls of lukewarm water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react (you can add a pinch of sugar to help it). Make a well in the center of the dry ingredients, then pour in the yeast mixture, coconut milk, aquafaba mixture, and coconut oil. If using a stand mixer, run with the dough hook until a dough forms then continue for about 5 minutes. By hand, knead for about 10 minutes. Cover and set aside until at least doubled in size.
2. Roll out the dough and cut
3. Once the dough has risen, place it on a floured surface and knead lightly. Divide it in half, keeping half the dough covered, so it doesn’t form a skin.With a rolling pin, roll out half of the dough to about 1/2″ thickness. (Do not rest the dough.)
4. Cut with a round, sharp doughnut cutter (about 3″ diameter). Or else use a sharp cookie cutter, then make the holes with a smaller cookie cutter (about 1″ diameter), saving the holes. I recommend this cutter.
5. For jelly filled doughnuts: roll each piece of dough into a smooth ball, and place on parchment or waxed paper pieces and place on a cookie sheet; place in the oven with the other doughnuts and holes.
6. Let the cut doughnuts rise
7. Place each doughnut on a piece of parchment paper, then place on a cookie sheet. Put the tray in the oven The oven warming step should not be necessary in the summer unless your a/c is very cool.
8. Next, boil some water and pour it into a measuring jug or bowl. Place the jug of water in the oven with the tray of doughnuts (this will create steam will keep a skin from forming).

Fry the doughnuts

1. Heat the oil to about 350ºF (180º). If you don’t have a thermometer, test the oil with a doughnut hole. If it doesn’t start frying (bubbling) immediately, the oil is too cold, if the hole turns brown right away, the oil is too hot. Adjust the heat accordingly.
2. Drop the yeast doughnuts into the hot oil using the paper to carefully lower them into the oil.
3. Turn them over as soon as they become golden brown on the underside, then remove and place on a paper towel lined plate once they are ready.
4. Decide how you want to finish them (sugar, glaze, filled, or plain)
5. When the doughnuts have cooled, roll them in sugar to coat evenly.
6. For glazed doughnuts, just put some powdered (confectioner’s) sugar in a bowl and add a little bit of milk or water. Stir and keep adding liquid until you reach a smooth, slightly runny consistency. You want the glaze to run off the doughnuts when you’ve dipped them.
7. Dip one and place it on a cooling rack to set. If all the glaze runs off, add more sugar, and if it’s too thick, add more liquid. No measuring needed.
8. If you choose to fill the large yeast doughnuts, push a skewer into the center of the doughnut to make a hole. Next, put some room temperature jam, or slightly warmed chocolate hazelnut spread (I’ve gone off Nutella since they’re using tons of palm oil) into a piping bag and pipe the filling into the doughnut.

3. Blueberry Crumble

Blueberry Crumble is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups fresh blueberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch
• 1/2 cup all-purpose flour
• 1/3 cup rolled oats
• 1/3 cup brown sugar
• 4 tablespoons unsalted butter, melted
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Instructions

1. 1. Blueberry Crumble: Preheat the oven to 375°F and lightly butter a baking dish.
2. 2. Blueberry Crumble: Toss blueberries with sugar, lemon juice, and cornstarch.
3. 3. Blueberry Crumble: In a separate bowl, mix flour, oats, brown sugar, cinnamon, and salt; stir in melted butter until crumbly.
4. 4. Blueberry Crumble: Spread berries in the dish and sprinkle the crumble topping on top.
5. 5. Blueberry Crumble: Bake 30–35 minutes until the topping is golden and the filling is bubbling.
6. 6. Blueberry Crumble: Let cool for 10 minutes before serving.

4. Lemon Poppyseed Waffles

Gluten Free Vegan Lemon Poppyseed Waffles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: 4

A lemony light and bright breakfast recipe! crispy and fluffy – perfect for vegan weekend brunch!

Ingredients

• 1 cup gluten free all purpose flour
• 2 -3 tablespoons vegan granulated sugar
• 1 tablespoon poppyseed
• 1 teaspoon baking powder
• 1 cup club soda
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh lemon zest

Instructions

1. Sift together flour, sugar, poppyseed, and baking powder. Whisk in soda and combine. Stir in lemon juice and zest.
2. Allow waffle batter to sit several minutes, stirring again just before pouring into waffle maker.
3. Pour 1/3 to 1/2 cup into middle of prepared waffle iron (depending on size of iron). Close and cook per machine instructions.
4. I cooked mine about 3-4 minutes on one side, flipping and cooking another minute (using a waffle iron that flips).

5. 5 Ingredient Brownies

5-Ingredient Brownies (Paleo, Whole30) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘9’, ‘9 brownie squares’]

This vegan 5-ingredient brownie is easy to make. Fudgy, soft, chocolatey, sweet, and filling – a perfect dessert even the kids will love. It’s paleo, Whole30, gluten-free, dairy-free, and vegan.

Ingredients

• 4 medium ripe bananas (or 3 large)
• 1/2 cup creamy almond butter
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp apple pie spice
• 2 tbsp almond flakes

Instructions

1. Heat the oven to 350F and grease your baking sheet (I’m using 9″ x 9″).
2. In a large bowl, mash bananas until it’s smooth.
3. Add almond butter and mix it in gently.
4. Now, add cocoa powder and apple pie spice. Mix the dry and wet ingredients together.
5. Finally, add almond flakes and gently fold them in.
6. Pour in the batter and evenly distribute it.
7. Bake in the oven for 20-25 minutes. Use a toothpick to check; it should come out crumbly.
8. Let it cool down before serving.

6. Mango Avocado Salad

Mango Avocado Salad (Whole30, Low Calorie) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘3’, ‘3 bowls’]

This mango avocado salad is a refreshing, tropical, fruity, and delicious meal. It’s vegan-friendly, Whole30 approved, gluten-free, dairy-free, and low calorie.

Ingredients

• 1/2 red onion (finely chopped)
• 1 mango (peeled, cubed)
• 2 avocadoes (peeled and cubed)
• 1/2 English cucumber (peeled and chopped)
• 1 cup grape tomatoes (halved)
• 1 lemon (juiced)
• 2 cloves garlic (minced)
• a handful fresh parsley (chopped)

Instructions

1. Chop red onion and add it to a large bowl.
2. Cute your mango. Make sure to peel the skin and cube the flesh. Add it into the bowl as well.
3. Cube the flesh of the avocado and add it in.
4. Peel the cucumber and chop it. Add it into the bowl as well.
5. Cut your grape tomatoes in halves, add them to the salad bowl and squeeze in lemon juice!
6. Peel garlic cloves and press them with a garlic press into the bowl.
7. Chop parsley and top the bowl with it. Now combine all the ingredients, and feel free to serve the salad right away!

7. Mango Chia Pudding

Mango Chia Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT19M · Yield: [‘2’, ‘2 glasses’]

Mango chia pudding is a refreshing, healthy, and sweet breakfast recipe. It’s yummy, gluten-free, dairy-free, and vegan.

Ingredients

• ¼ cup chia seeds
• 1 cup almond milk
• 1 tsp vanilla extract
• 1 tsp maple syrup
• pinch of sea salt
• 1 cup frozen mango
• 1/2 cup coconut milk
• Unsweetened shredded coconut or coconut flakes

Instructions

1. In a separate bowl, whisk together chia seeds, almond milk, vanilla extract, maple syrup, and salt.
2. Cover the bowl with cling film and refrigerate for at least 4 hours or overnight.
3. Add frozen mango and coconut milk to a blender and blend.
4. Divide the chia pudding mixture out of the fridge into two containers. Pour the mango mixture over chia pudding. Decorate with a few coconut flakes.

8. Vegan Breakfast Sausage Patties

Vegan Breakfast Sausage Patties is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup cooked chickpeas
• 1/2 cup rolled oats
• 2 tablespoons ground flaxseed
• 4 tablespoons water
• 1 teaspoon rubbed sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon soy sauce or tamari
• 1 tablespoon olive oil for cooking
• Salt and pepper to taste

Instructions

1. 1. Vegan Breakfast Sausage Patties: Whisk the ground flaxseed with water and let it gel for a few minutes.
2. 2. Vegan Breakfast Sausage Patties: Mash chickpeas and mix with oats, soy sauce, and spices.
3. 3. Vegan Breakfast Sausage Patties: Stir in the flax gel until the mixture holds together.
4. 4. Vegan Breakfast Sausage Patties: Divide into four portions and shape into patties.
5. 5. Vegan Breakfast Sausage Patties: Cook in a skillet with a little oil over medium heat until browned on both sides, about 4–5 minutes per side.
6. 6. Vegan Breakfast Sausage Patties: Serve warm with breakfast sides.

9. Tofu Scrambled Eggs

Vegan Scrambled Eggs Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘2’, ‘2 servings’]

Flavorful scrambled tofu prepared without eggs and dairy products. It tastes and looks like a real egg scramble.

Ingredients

• 17.6 ounces Tofu (firm)
• 1-2 Tablespoons Olive Oil
• 2 Green Onions (aka Spring Onions, fresh cut)
• 1/4 Teaspoon Black Pepper Ground
• 1/2 Teaspoon Cumin Seeds Ground
• 1/2 Teaspoon Coriander Seeds Ground
• 1/4 Teaspoon Turmeric Ground (aka Curcuma)
• to taste Salt
• Paprika (*see Notes, to garnish)

Instructions

1. Unpack and place your tofu block into a colander so that we get rid of some of the water. Place the tofu into a mixing bowl and with a fork start mashing the tofu to create something that looks like a scramble. Keep aside.
2. Slice your Spring Onion, reserve the green parts to garnish the finished scramble.
3. Grab a pan, heat up add the olive oil and stir-fry your sliced white part of the spring onion.
4. Now add the tofu and stir fry on medium heat. To season add the spices one by one, including black pepper, cumin, coriander, and turmeric. Stir fry the whole content so that the spices cover all the scrambled tofu evenly.
5. Do that for 2-3 minutes until you feel it’ s right. The vegan egg scramble is ready when it’s cooked but not too dry.
6. Add to your plate and garnish with the green cut spring onion parts and optionally with paprika or spicy hot cayenne pepper (red chili) powder.
7. Enjoy still hot with bread, hash brown, baked beans and similar. See serving suggestion above recipe card in the post.

10. Chocolate Baked Oats

Chocolate Baked Oats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘6’, ‘6 servings’]

These baked oats take the popular TikTok recipe and give it a chocolate twist. This easy breakfast is prepped right in the blender then baked in the oven. It’s gluten-free and vegan too!

Ingredients

• 2 cups rolled oats (use GF if necessary)
• 1/4 cup Cacao Bliss (or unsweetened cacao powder)
• 2 tablespoons ground flax seed
• 1 tablespoon chia seeds
• 1 teaspoon baking powder
• 1/2 teaspoon pink Himalayan sea salt
• 2 cups milk of choice (dairy or plant-based)
• 3/4 cup unsweetened applesauce
• 1/3 cup maple syrup
• 1/4 cup smooth almond butter (or other nut butter of choice)
• 1 1/2 teaspoon vanilla extract
• 1/4 cup dark chocolate chips + 1/4 teaspoon coconut oil (*optional)
• 1-2 teaspoons maca powder
• 1/3 cup protein powder (unflavored)
• chocolate chips/chopped chocolate for topping

Instructions

1. Preheat oven to 375°F and grease an 8×8 or similar sized baking dish.
2. Combine all ingredients except the 1/4 cup chocolate chips and coconut oil in a blender. Blend until smooth.
3. If using, melt the chocolate chips and coconut oil in a small bowl. Stir until well combined. Pour into blender and process again until smooth.
4. Pour batter into the prepared baking dish. Top with additional chocolate chips if desired. Bake for 45-55 minutes until a toothpick inserted in the middle of the dish comes out clean.
5. Let cool for at least 30 minutes on a wire rack before slicing.

11. Oat Milk Chia Pudding with Berries

Oat Milk Chia Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT485M · Yield: [‘2’]

Oat milk chia pudding is a delicious and filling breakfast, snack or dessert. This creamy pudding is layered with sweet strawberry jam.

Ingredients

• 1 Cup Oat Milk
• ¼ Cup Chia Seeds
• 2 teaspoon Maple Syrup (or honey)
• 2 teaspoon Vanilla Extract
• 4 Tablespoons Strawberry Jam
• Fresh Berries (for garnish)

Instructions

1. Pour the oat milk into a large mixing bowl.
2. Add the chia seeds, maple syrup and vanilla to the milk and whisk until well combined.
3. Place the mixture in the fridge for 2 hours (or up to overnight) to set.
4. To serve, add a spoonful of berry jam to the bottom of a small serving jar or glass. Spoon in the chia mixture and top with a dollop of jam and fresh berries.

12. Sweet Potato Breakfast Hash

Sweet Potato Hash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT35M · Yield: [‘4’, ‘4 cups’]

Sweet Potato Breakfast Hash is a easy grain free side dish to meal prep. Paleo and vegan friendly.

Ingredients

• 1 tablespoon plus 1 teaspoon avocado oil or coconut oil, divided
• 1 large onion, chopped
• 1 sweet bell pepper, diced
• 2 large sweet potatoes, peeled and cut into ¾-inch cubes
• ½ cup chicken or vegetable broth
• 1 teaspoon coarse kosher salt
• ½ teaspoon smoked paprika
• ½ teaspoon Italian seasoning
• ¼ teaspoon garlic powder
• ¼ teaspoon ground pepper, or to taste

Instructions

1. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add onion and pepper and cook, stirring often until the onion just begins to brown, about 4 to 5 minutes.
2. Add sweet potatoes and cook, stirring often, until the sweet potatoes are browned in a few places, about 6 minutes.
3. Add broth, cover and bring to a simmer. Reduce heat to medium-low and continue simmering, removing lid to stir often, until the sweet potatoes are starting to soften, about 12 minutes.
4. Add the remaining 1 teaspoon oil and stir to coat. Add salt, paprika, Italian seasoning, garlic powder and ground pepper and stir to coat. Let hash cook, stirring once or twice until crispy and browned in spots, and the sweet potatoes are soft enough to break in half easily when tested with a spatula, about 6 minutes. Serve hot

13. Papaya Breakfast Boat

Papaya Breakfast Boats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘2’, ‘2 servings’]

Papaya Breakfast Boats ~ a healthy non dairy breakfast made with fresh tropical papaya filled to the brim with yogurt and colorful fresh fruit.

Ingredients

• 1 ripe papaya
• 2 cups Daiya Greek Yogurt Alternative ((2 single serving containers) )
• assorted fresh fruit
• chia seeds (flax seeds, or pepitas)
• honey (agave syrup, maple syrup, or coconut syrup)

Instructions

1. Cut the papaya in half lengthwise. Scoop out the black seeds and discard.
2. Fill each papaya half with one container of yogurt. Top with fruit of your choice.
3. Sprinkle on seeds and drizzle with honey.

14. Cookies with Banana and Chocolate

Whole30 Cookies with Bananas and Chocolate is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’, ’12 cookies’]

Chocolatey, soft, and sweet. These Whole30 Cookies with Bananas and Chocolate are super easy to make, are gluten-free, dairy-free, vegan, and Paleo.

Ingredients

• 2 ripe bananas (mashed)
• 1/2 cup almond butter
• 1/2 cup almond flour
• 1/4 cup cocoa powder
• 1/4 tsp cinnamon
• 1 tbsp chia seeds
• 1/2 cup raisins

Instructions

1. Line a baking sheet with parchment paper and preheat the oven to 350F.
2. Combine bananas with almond butter in a bowl.
3. In a separate, small bowl, mix together the almond flour, cocoa powder, cinnamon, and chia seeds.
4. Add in the dry ingredient mix into the banana mix until combined.
5. Fold in raisins.
6. Use a 2 tbsp cookie scoop to scoop out the batter onto the baking sheet.
7. Flatten the dough with a tablespoon to create a cookie shape. Bake in the oven for 18-20 minutes.
8. Serve after cooling down.

15. Quiche Lorraine

Vegan Quiche is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT60M · Yield: [‘4’]

This simple savory tart has a savory tofu filling packed with tomatoes, kale and mushrooms, in a homemade gluten-free crust. Perfect for breakfast or brunch.

Ingredients

• 1 cup gluten-free all-purpose flour (plus 1 tbsp)
• 1/2 tablespoon sugar
• 4 1/2 tbsps vegan butter or spread
• 1 tablespoon ground flaxseed
• 2 teaspoons lemon juice or apple cider vinegar
• 4 tbsps water
• 3 small mushrooms (sliced)
• 10.5 oz firm tofu
• 2 teaspoons all purpose seasoning
• 2 teaspoons nutritional yeast
• 2 cloves garlic (minced)
• salt and black pepper (to taste)
• 1 stalk scallion (plus extra slices for garnish)
• 1 leaf kale (removed from stem)
• 4 grape tomatoes (sliced)

Instructions To make the Gluten free crust:

1. Add the ground flaxseed to a small bowl and stir in 2 tbsps of the water. Let it sit for about 15 mins to form a gel consistency. This will act as your egg substitute.
2. Separately, mix all the dry ingredients in a bowl, then add the vegan butter or spread. Using a knife or fork, cut the butter or spread into smaller chunks, until the mixture resembles breadcrumbs. Next, add the flaxseed mixture and lemon juice.
3. Gently combine and press the mixture together using a spatula or your hands to form a dough without dissolving the butter or spread. This is key to giving the crust it’s shortbread-like texture. Gradually add the remaining water or more if needed. Dough should be firm but not sticky.
4. Press the dough into a 7-inch tart pan and set aside.

To make the tofu filling:

1. Preheat oven to 180C/356F.
2. Heat a small frying pan and add 1 tsp of oil if it’s not non-stick. Add the sliced mushrooms and cook until browned for about 5 minutes. Remove from heat.
3. Next, blend together the tofu (drained), garlic, scallions, nutritional yeast and seasonings until smooth and creamy. Stir in kale then pour into the tart shell, spreading evenly. Top with sliced tomatoes, mushrooms and extra scallions.
4. Bake for 15 to 20 mins. Allow the quiche to cool to get firm enough for slicing.

16. Vegan Frittata

Vegan Frittata (Chickpea Flour) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT35M · Yield: [‘6’, ‘6 slices’]

This vegan frittata is a lifesaver for busy mornings. It is made with only 3 ingredients and is packed with portobello mushrooms, bell peppers, cherry tomatoes, and spinach. The best part? It is make-ahead friendly, so you can have a delicious breakfast without the hassle.

Ingredients

• 1 cup Chickpea flour
• 1+¼ cup Dairy-free milk (homemade cashew milk)
• 4 pinches Black salt
• Salt and Pepper to taste
• 1 cup Button mushrooms
• ½ Bell Pepper
• 5 Cherry tomatoes
• 1 Spring Onion (the green part only)
• 1 cup Fresh spinach leaves (about a handful)
• 1 Onion (small)
• 2 cloves Garlic
• 1 Tbsp Olive oil (for cooking the onion and the garlic)

Instructions Prepare the vegetables

1. Gently wash any dirt off of the mushrooms by using a colander or a sieve. Dry them with a paper towel or clean kitchen cloth. We never peel mushrooms, but sometimes cut out the stem if they feel too dry or too rigid. Chop them into quarters.
2. Wash and slice bell pepper 1/4-inch (4-5 mm) wide. Then cut the stripes into small cubes.
3. Wash and cut the cherry tomatoes in half. Wash and chop the green part of the spring onion into small rings. Peel and chop onion and garlic.
4. Wash the spinach leaves using a sieve and chop the leaves up into stripes or quarters.

Make the eggless base

1. Add chickpea flour, black salt, regular salt, and pepper in a large bowl. Mix them thoroughly.
2. Add half of the dairy-free milk of your choice and use a whisk to mix it well. Then add the other half and mix until you have a smooth pancake batter-like liquid.

Prepare the frittata batter

1. On top of the chickpea flour mixture, add all chopped veggies (mushroom, bell pepper, tomatoes, spring onion, and spinach) and mix them well

Make vegan frittata

1. Take a non-stick frying pan. Heat to medium heat and add olive oil.
2. Add the chopped onion and cook them for 2-3 minutes until soft and tender. Then, add chopped garlic and cook for another 1-2 minutes.
3. Pour the frittata batter on top. Spread it evenly and cover it up with a lid.
4. Bake in preheated oven at 375 F (190 degrees Celsius) for 20 minutes.

17. Chickpea Scramble Breakfast Bowl

Chickpea Scramble Breakfast Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘2’, ‘2 bowls’]

This vegan chickpea scramble is spicy and full of nutrition. A great breakfast bowl to make when you’re craving your regular scramble. It’s gluten-free, vegan and dairy-free.

Ingredients

• 1/2 cup chickpea flour
• 1/2 cup vegetable broth
• 1 tbsp olive oil
• 1/2 white onion (chopped)
• 1/2 cup mushrooms (sliced)
• 1/2 tsp turmeric
• 1 tbsp fresh parsley (finely chopped)
• Salt and pepper to taste

Instructions

1. Add chickpea flour to vegetable broth and whisk together.
2. Heat a pan to medium-high heat and add olive oil.
3. Add in the onions and sauté for about 5 minutes until they’re translucent.
4. Then add in the mushrooms and cook for another 5 minutes until the mushrooms are brown and soft.
5. Now, add turmeric, parsley into the pan and season with salt and black pepper. Stir them in.
6. Finally, pour the chickpea flour mixture into the pan. Stir with a wooden spatula. You’ll notice that it will start to form clumps, break them apart and continue mixing. Do it continuously for 5-10 minutes until the mixture is no longer wet.
7. Serve in a bowl; feel free to garnish with some fresh parsley.

18. Vegan French Toast

Vegan French Toast (quick & easy) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: 2

The best ever vegan french toast recipe made with coconut milk and spices, that’s seriously delicious and ready in minutes!

Ingredients

• 4-5 Slices of Thick Bread
• 1 Cup Coconut Milk (full-fat from a can)*
• 2 Tbsp All-Purpose Flour
• 1 Tsp Ground Cinnamon
• 1 Tsp Vanilla
• 1 Tbsp Sugar

Instructions

1. Mix together the coconut milk, flour, cinnamon, vanilla and sugar until smooth.
2. Heat a lightly oiled pan over medium heat and wait until it’s hot.
3. Dip bread in batter on both sides**and gently shake off any excess, then place on the pan. Cook for 2-5 minutes per side, or until browned and crispy. If you find the bread is browning too fast, turn down the heat a bit to help all the batter cook throughout.
4. Repeat with remaining slices and serve with maple syrup and toppings of choice!

19. Dark Chocolate Granola

Dark Chocolate Granola (Grain-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’15’, ’15 (Serving size = ⅓ cup. Recipe makes a total of 5 cups)’]

My dark Chocolate Granola recipe is a delicious granola with dark chocolate and cocoa powder. Perfect for a healthy breakfast or snack, especially for chocolate lovers and anyone who loves a chocolaty cereal!

Ingredients

• 1 cup (160g) almonds
• 1 cup (110g) pecans
• ½ cup (40g) unsweetened shredded coconut
• ⅓ cup (43g) sunflower seeds
• ½ cup (131g) almond butter
• 3 tablespoons (40g) coconut oil (melted)
• ¼ cup (20g) raw cacao powder
• 1 teaspoon vanilla extract
• 6 tablespoons (114g) maple syrup (or raw honey)
• ¼ cup (30g) cacao nibs
• ½ cup (82g) dark chocolate chips

Instructions

1. Preheat oven to 350°F, and line a large baking sheet with parchment paper or silicone baking mat.
2. Coarsely chop (leaving some large chunks) the almonds, pecans and sunflower seeds in your food processor, blender or using a knife. If you’re using a food processor or blender, pulse to coarsely chop them.
3. Add the chopped nuts to a mixing mixing bowl and using a spatula, mix together with the shredded coconut, almond butter, coconut oil, cacao powder, vanilla and maple syrup until everything is combined.
4. Spread the mixture in an even layer on the pan leaving some small spaces in between so it bakes evenly.
5. Bake in a preheated oven, covered with aluminum foil for 20 minutes or until dry and crispy.
6. Set the pan on a cooling rack to cool and break into pieces with a spoon, leaving large chunks if you like. Then after completely cooled, mix in some dark chocolate chips, cacao nibs, or both.

20. Breakfast Casserole with Hash Browns

Vegan Breakfast Casserole with Hash Browns is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT1H35M · Yield: 12

This easy and cheesy vegan breakfast casserole with hash browns is filled with potatoes, veggies and vegan sausage. So easy and delicious!

Ingredients

• 6 Jack & Annies Breakfast Sausage Links
• 30 oz. Frozen Hash Browns
• 1 Zucchini, diced
• 8 oz. Mushrooms, sliced
• 1 Red Pepper, cored & diced
• 1 Onion, diced
• 4 Cloves Garlic, minced
• 8 oz. Vegan Cheddar Cheese
• 1 1/2 Cups Plant Milk (any unsweetened & unflavored)
• 1 1/2 Cups Vegetable Broth
• 1/3 Cup Vegan Butter
• 1/4 Cup All-Purpose Flour
• 6 Tbsp Nutritional Yeast
• Salt/Pepper to taste

Instructions

1. Remove hash browns from freezer to thaw a bit. Lightly grease a 9×13 baking pan.
2. In a large pot over medium heat, add the vegan butter, onion and garlic. Cook 3 minutes until softened and fragrant, stirring often.
3. Add the zucchini, sausage, mushrooms and red pepper, cook 5-6 minutes or until softened, stirring often.
4. Add the flour and cook for 2-3 minutes, stirring constantly, to remove the raw flour taste.
5. Add the plant milk, vegetable broth, vegan cheese, nutritional yeast and salt and pepper.
6. Stir well and bring to a simmer, then simmer for 8-10 minutes until thickened.
7. Preheat oven to 350 degrees F.
8. Remove cheese sauce from heat and stir in hash browns. Pour mixture into prepared baking pan and evenly spread out, then cover with aluminum foil.
9. Bake for 35 minutes, then remove foil and bake another 25. If desired you can broil during the last few minutes to add more color, but watch very closely as it can burn in seconds if not properly watched.

21. Vegan Peach Baked Oatmeal

Vegan Peaches and Cream Baked Oatmeal is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT45M · Yield: [‘6’]

This Vegan Peaches and Cream Oatmeal is the best way to start your day. Rolled oats, cashew cream, cinnamon and peaches are a match made in breakfast heaven. Make this baked oatmeal for meal prep or to feed a crowd at brunch. Your guests will love it!

Ingredients

• 1 1/4 cup almond milk
• 1/2 cup raw cashews (rinsed)
• 2 cups rolled oats (gluten free if necessary)
• 1/3 cup brown sugar
• 2 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp fine-grain sea salt
• 1 cup mashed banana (about 3 medium / can sub applesauce)
• 1 tsp vanilla
• 1 1/2 to 2 cups diced peaches (OR frozen peach slices, see note 1)
• Additional peach slices (optional)
• ground cinnamon (optional)

Instructions

1. Preheat the oven to 350 °F. Grease an 8×8-inch metal baking pan or a 2.5qt/2.3L ceramic casserole dish.
2. Make the cashew cream: Blend the rinsed cashews and almond milk in a high-speed blender, until smooth and frothy (1-2 minutes).
3. In a medium bowl, combine the rolled oats, brown sugar, cinnamon, baking soda and sea salt.
4. In a large bowl, mash the bananas, then whisk in the cashew cream and vanilla.
5. Add the dry ingredients to the wet. Stir to combine well, then fold in the chopped peaches.
6. Transfer the mixture to the prepared baking pan and bake for about 30 minutes, or until the edges start to brown and the middle of the oatmeal has set. Add 5 minutes if you’re using a ceramic dish instead of a metal pan. Allow to cool for 5-10 minutes, then serve. Refrigerate leftovers for up to four days.

22. Banana Chocolate Chip Cake

Banana Snack Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: 12

When those overripe bananas on your counter are begging to be used, make this Banana Chocolate Chip Cake! It’s an 8×8 banana snack cake that’s moist and tender in every bite. No mixer required!

Ingredients

• 1 + 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon table salt
• 1/2 cup soy or almond milk (or whole dairy milk for non vegan cake), room temperature
• 2 tablespoons vegetable oil (or melted butter for non vegan cake)
• 1 cup mashed banana (roughly 2 medium overripe bananas – please measure this as bananas vary in size)
• 1 tablespoon white distilled vinegar
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips* (see Note about vegan)

Instructions

1. Preheat oven to 350F. Lightly grease an 8×8 inch square pan.
2. In a large bowl, sift the flour then whisk in sugar, baking soda, cinnamon, and salt.
3. In a large measuring cup or another bowl, whisk together the milk, oil, banana, vinegar, and vanilla.
4. Pour the wet ingredients over the dry ingredients and gently whisk everything until is moistened, being careful not to overwork the batter.
5. Switch to a rubber spatula and stir in 1/2 cup chocolate chips.
6. Transfer the batter to the pan then top with remaining 1/2 cup chocolate chips. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean (it may have some chocolate on it). Cool completely before serving.Store leftovers at room temperature for up to 5 days.

23. Carrot Bacon

Carrot Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’]

Smoky and delicious bacon made from carrots!

Ingredients

• 2 medium carrots
• 2 tbsps maple syrup
• 1/2 tbsp soy sauce (tamari or liquid aminos work too)
• 1/4 tsp liquid smoke
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika
• 1/8 tsp black pepper

Instructions

1. Preheat oven to 350°F (180°C) if using a regular oven. If using an air-fryer set it to 380°F (190°C).
2. Wash carrots and peel thinly lengthwise with a vegetable peeler or mandoline slicer.
3. In a shallow dish, mix together the remainder of the ingredients.
4. Marinate the carrot strips in the sauce for at least 5 minutes. Work in batches if needed so that the carrots are fully covered.
5. Place carrots on a lined baking sheet evenly spread out. Place in the oven for 10-15 minutes (or in an air-fryer for 5 minutes), flipping halfway through. When they are wavy they are ready. Don’t worry if they’re not crunchy yet, they will harden more as they cool. Sprinkle with salt if you want them to dry out faster and become crispier.

24. Vegan Eggs Benedict

Vegan Eggs Benedict is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT5M · Total: PT25M · Yield: [‘2’]

This vegan eggs Benedict is the ultimate dish for breakfast or brunch! Made with toasted English muffins, juicy tomato slices, fresh baby spinach, pan-fried “eggy” tofu smothered in a creamy vegan hollandaise sauce, this veganized version of the American classic does not disappoint. And it’s easy to make gluten-free too!

Ingredients

• 1 (14 oz.) block organic extra firm tofu
• 2 tsp olive oil, divided
• 1/4 tsp kala namak (aka Indian black salt or Himalayan black salt)
• 1/4 tsp turmeric
• 1/8-1/4 tsp fine sea salt
• 1/8 tsp freshly ground black pepper
• 1 English muffin, sliced in half ((gluten-free if needed))
• 1/2 cup baby spinach leaves
• 2 large tomato slices
• 1/4 cup vegan Hollandaise sauce ((plus more if desired))
• Optional: fresh chopped chives, paprika

Instructions

1. Open the package of tofu and drain any excess water. Press the tofu using a tofu press for 20 minutes or the kitchen towel/heavy object method as described in the notes below for 30 minutes.
2. While the tofu is pressing, make the Hollandaise sauce according to these directions. When the Hollandaise is done, cover and set aside until ready to use.
3. Use a fork to whisk together 1 teaspoon olive oil, kala namak, turmeric, salt and black pepper in a shallow bowl.
4. Slice the block of tofu in half lengthwise. Then use a 3-3.1″ round cookie/biscuit cutter to cut two circles, one in each piece of tofu. Store the remaining *tofu pieces in an airtight container in the refrigerator for up to 3 days.
5. Coat each all sides of each tofu patty in the seasoning mixture.
6. Heat olive oil in a non-stick skillet over medium heat. Cook tofu on medium to medium-high for 2-3 minutes per side, carefully flipping in between.
7. While the tofu is cooking, slice the English muffin in half and toast to your liking.
8. Place half of the spinach and one tomato slice on each of the English muffin halves.
9. When the tofu is done, place each tofu patty on top of the tomato slices. Give the Hollandaise a stir and then top each tofu patty with 2 tablespoons of the sauce (or more if desired). If using, top with fresh chopped chives and/or paprika.

25. Sweet Breakfast Burritos

Sweet Vegan Breakfast Burritos Gluten-Free is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Total: PT8M · Yield: [‘4’, ‘4 servings’]

If you need an easy weekday breakfast, these sweet vegan breakfast burritos are your answer. Granola isn’t just for cereal anymore! They are an easy and delicious breakfast with simple ingredients to start the day.

Ingredients

• 4 gluten-free, vegan flour like tortillas
• 1 C sliced strawberries or other fruit
• 1 C blueberries or other fruit
• 1 C gluten-free, vegan granola
• 6 T vegan cream cheese (room temperature)
• 3 T powdered sugar
• 1/2 tsp. lemon juice

Instructions

1. In a bowl with a mixer, combine cream cheese, powdered sugar and lemon juice
2. Spread cream mixture evenly over four tortillas
3. Top each with 1/4 cup of blueberries, 1/4 C strawberries (or 1/2 cup any other sliced fruit you prefer) and 1/4 C gluten-free granola
4. Roll and serve

26. Cheesy Broccoli Vegan Quiche

Cheesy Broccoli Vegan Quiche is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT55M · Total: PT75M · Yield: [‘8’]

It’s easy to prepare this Cheesy Broccoli Vegan Quiche using a frozen gluten-free and vegan pie crust. Enjoy a slice of this tofu-based quiche its own or with some fresh fruit or a side salad. This dairy-free quiche is perfect for breakfast, brunch or lunch!

Ingredients

• 1 9-inch gluten-free, vegan frozen pie crust
• 1 tbsp olive oil
• 2 heaping cups broccoli florets, fresh or *frozen and brought to room temperature, chopped into smaller pieces if desired
• 1/2 cup chopped onion ((yellow or sweet))
• Kosher salt to taste
• 16 oz silken tofu (refrigerated or shelf-stable version such as MORI-NU brand), **excess water drained
• 1/2 cup plain, unsweetened soy milk ((++See notes below regarding using a different type of milk))
• 1/2 cup nutritional yeast
• 1/4 tsp mustard powder
• 1/4 tsp ground nutmeg
• 1/4 tsp freshly ground black pepper
• 1 cup vegan cheddar-style shreds

Instructions

1. Preheat oven to 400° F. Remove the pie crust from the freezer and allow to thaw while the oven is preheating. Once oven is preheated, place pie crust on a baking sheet and bake for 10 minutes. When done, remove pie shell from the oven and lower the heat to 375° F.
2. While the pie crust is pre-baking in the oven, heat olive oil over medium heat in a non-stick skillet. Add broccoli and onion plus kosher salt to taste. Cook for about 5-7 minutes, until the broccoli is soft and the onion pieces are translucent. Remove from heat and set aside.
3. Add tofu, soy milk, nutritional yeast, mustard powder, nutmeg, freshly ground black pepper and additional kosher salt to taste to your food processor. Process on low until smooth, scraping down the sides as needed.
4. Add the tofu mixture, broccoli and onion mixture and cheddar-style shreds to a mixing bowl. Use a spoon or silicone spatula to mix the ingredients until well-combined. 
5. Pour the combined mixture into the pre-baked pie crust and bake on 375° F for 40-55 minutes (see notes below regarding cooking time) until the quiche is set. Allow to cool for 10-15 minutes on the baking sheet before slicing and serving.

27. Avocado Toast

Minty Avocado Toast Recipe with Fruit is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’]

Minty Avocado Toast with Fruit is a fresh, colorful twist on the classic. Creamy avocado is blended with cool, aromatic mint, then topped with juicy, seasonal fruit for a bright, vibrant bite. It’s the perfect summer snack, a light and easy lunch, or a festive appetizer that everyone will love.

Ingredients

• 1 cup roughly mashed avocado
• 2 tablespoons finely chopped fresh mint, ((washed and dried))
• 1 teaspoon fresh lemon juice
• salt and black pepper to taste
• 12 (¼ to ½ inch) slices French baguette ((about 3-inch diameter))
• about ¼ large mango, thinly sliced
• about 4 large strawberries, (washed, dried and thinly sliced)
• about ½ small grapefruit, about 8 segments
• about 1 teaspoon crumbled Feta ((optional))

Instructions

1. Make the minty avocado. Add the mashed avocado to a small mixing bowl. Mix in the mint and lemon juice. Season to taste with salt, pepper and sugar. (Here’s How to Season to Taste.). Set aside.
2. Prepare the bread. Place the baguette slices on a sheet pan and place it under the broiler just until the edges are golden, about 1 minute. (Keep a close watch!)
3. Assemble. Divide the minty avocado among the baguette slices, and arrange the fruit on top of each one, followed by a light sprinkling of the Feta (if desired).
4. Serve!

28. Vegan Crepes

Healthy Almond Milk Crepes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’]

Easy almond milk crepes made with 3 simple staple foods in a blender! This delectable French dessert or brunch idea is perfectly tender and crispy and can be served sweet or savory with your favorite fixings!

Ingredients

• 1 ½ cups whole wheat flour (180 g)
• 1 ¾ cups almond milk (unsweetened (420 ml))
• 1 tbsp applesauce (unsweetened)
• Pinch of salt
• Date Caramel Sauce*
• Fresh raspberries and blueberries
• Sliced peaches
• Chopped almonds
• Coconut flakes
• Lime juice

Instructions

1. Place all of the ingredients for the almond milk crêpes into a blender jar and blend until very smooth without any lumps left. Let the batter sit for 5 minutes until your pan is warm.
2. Alternatively, you can whisk everything together in a large bowl with a hand whisk, starting with the dry ingredients and then adding the wet ones.
3. For sweet crêpes, you can add one additional date, vanilla extract or any vegan sweetener to the blender mix — for savory crêpes, some black pepper, turmeric, and garlic or onion powder taste great.
4. Make sure you end up with a homogenous, slightly runny almond milk batter, adjusting with more or less flour or almond milk if needed.
5. Now, heat a cast-iron skillet or non-stick pan over medium heat, making sure it never gets too hot when making your crêpes.
6. After a few minutes, pour in enough crêpes batter to cover the bottom of the pan (about ¼-½ cup) once swirled around. If your batter is too thick to distribute evenly, use a spoon to create thin crêpes.
7. Once your batter starts to get slightly dry on top, gently flip it with a spatula to cook on the other side for about one more minute. When you notice nice golden streaks on your crêpe, remove it from the pan and transfer it to a plate, then cover with a damp towel to keep the crêpe warm.
8. Continue with the rest of the vegan crêpes batter, covering the fresh ones on top of each other under the towel.
9. When all the batter is used up, serve your almond milk crêpes warm filled with fresh fruit and drizzle them with some lime juice and vegan caramel sauce. You can thin out the caramel sauce with a bit of non-dairy milk (start with ¼ cup). Add more to get the consistency you want. For more topping ideas, check out our article.
10. Any leftovers can be stored covered in the fridge for about 5 days and even frozen for a couple of months in a sealed container or ziploc bag.

29. Vegan Breakfast Hash

Vegan Breakfast Hash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: 4

This hearty vegan breakfast hash has just a few healthy ingredients and is ready in under 25 minutes! Crispy potatoes and sautéed mushrooms and peppers!

Ingredients

• 3 Medium Potatoes
• 1 Yellow Onion
• 1 Bell Pepper
• 1 Zucchini
• 8 oz. Mushrooms
• 1/2 Tsp Garlic Powder
• 1/2 Tsp Cumin Powder
• 1/2 Tsp Smoked Paprika
• Salt and Pepper to Top
• 2-3 Tbsp Cooking Oil (optional)

Instructions

1. In a large pan over medium heat, add oil* and diced potatoes. Stir potatoes and oil together and cook for about 10 minutes or until they begin to crisp and are softer when poked with a fork.
2. Chop the remaining ingredients into bite-sized pieces and add to the pan along with the spices. Give it a good stir and continue cooking for 5-10 minutes, or until veggies are soft.
3. Serve with toppings of choice!

30. Fruit and Yogurt Breakfast Tart

Vegan Fruit and Yogurt Breakfast Tart is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Yield: [‘8’, ‘8 servings’]

My Vegan Fruit and Yogurt Breakfast Tart makes a fun non-dairy breakfast treat for any occasion. Customize your healthy tart with whatever fruit’s in season.

Ingredients

• 1 1/2 cups old fashioned oats
• 1 cup mixed chopped nuts and seeds (I used almonds, pistachios, hazelnuts, walnuts, pumpkin seeds, sesame seeds)
• 1/4 cup coconut oil (melt if solid)
• 2 Tbsp brown sugar
• 1 tsp vanilla extract
• 24- ounce container Vanilla So Delicious Dairy Free Coconut Milk Yogurt Alternative
• 1 large or 2 small starfruit (thinly sliced)
• 2-3 strawberries (sliced)
• 1/2 cup mandarin orange slices
• 1/2 cup blueberries
• 1 mango or papaya (thinly sliced and cup into small heart with a small cutter)
• 1 kiwi (peeled and sliced)
• 1/2 banana
• about 10 raspberries

Instructions

1. Set oven to 350F
2. Mix the oats, nuts and seeds, coconut oil, sugar and vanilla together in a bowl until everything is thoroughly coated.
3. Press the mixture into a greased 10-12″ tart pan with a removable bottom (or a pie plate). Use a measuring cup to help press the granola evenly across the pan and up the sides. Depending on your pan, you might not need all the mixture.
4. Bake for about 15 minutes, until lightly golden. Let cool. You can make the crust ahead if you want to and fill it the next morning just before serving.
5. Spread the yogurt evenly over the cooled granola crust.
6. Beginning at the outside edge, arrange the strawberries alternately with the starfruit slices. Insert mandarin orange slices in the spaces between.
7. Next lay down a circle of halved blueberries. Follow with the mango hearts and raspberries.
8. Arrange half moons of kiwi next, and fill in the center with banana slices, blueberries, and a raspberry.
9. For best results, serve right away. Remove the sides of the tart pan so that you can slice your tart more easily. Use a sharp knife to cut through the crust and ease out your slices with a pie server.

31. Blueberry Broccoli Smoothie

Blueberry Broccoli Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’]

Delicious and nourishing Blueberry Broccoli Smoothie loaded with good-for-your-health fruits and vegetables that will give you the needed boost to make any day brighter! And it takes only 5 minutes to make!

Ingredients

• ½ cup (90 grams) broccoli florets (fresh or frozen)
• 1 apple
• ½ cup (50 grams) blueberries (frozen)
• 2 bananas (frozen)
• 1 cup (250 ml) almond milk
• ½ cup (125 ml) water
• 2 teaspoons chia seeds

Instructions

1. In a high speed blender, blend all of the ingredients together until smooth. Serve immediately.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.