kid friendly Archives - Plant Based News

Oil-Free Spiced Waffles

Emani Corcran — Thu, 15 May 2025 19:00:00 +0000

These spiced waffles come from Blk + Vegan by Emani Corcran. They’re warm, comforting, and perfect for a cozy, oil-free breakfast. Made with whole-wheat flour, cinnamon, applesauce, and a hint of vanilla, these waffles are full of flavor without needing added oils or dairy. The mix of turmeric and black pepper adds a subtle kick and a golden color that stands out on the plate.

These spiced waffles are a great choice for a slow weekend morning with friends or family. You can serve them straight from the waffle iron or keep them warm in the oven while you prep a big batch. The texture is soft with a crisp edge – ideal for piling on your favorite toppings.

Add fresh fruit, vegan whipped cream, and maple syrup for a classic combo. Or try nut butters, vegan yogurt, or spiced compotes if you want to change things up. However you top them, these waffles make a fun and tasty plant-based breakfast that feels special without much effort.

A delicious weekend breakfast

These easy spiced waffles are perfect for weekend breakfasts with family.

No ratings yet

Servings

Ingredients

2 tbsp (20 g) flax seeds
6 tbsp (90 ml) water
2 cups (240 g) whole-wheat flour
1 tbsp (14 g) baking powder
Heavy pinch salt
2 tbsp (28 g) brown sugar
½ tsp turmeric
Sprinkle black pepper
2 tsp (6 g) cinnamon
⅓ cup (80 g) applesauce
2 cups (480 ml) vegan milk
1 tbsp (15 ml) vanilla
Fresh fruit for serving
Whipped cream for serving
Maple syrup for serving

Instructions

In a small bowl, mix the flax seeds and water and let the mixture sit for 5 minutes.
To a medium bowl, add the flour, baking powder, salt, brown sugar, turmeric, black pepper and cinnamon and give it a good mix until well combined.
In another medium bowl, mix the applesauce, vegan milk, vanilla and flax seed mixture until well combined. Slowly add the dry ingredients to the wet ingredients about 1 cup (240 ml) at a time and gently mix until well combined.
Preheat a waffle iron and if it is not non-stick, coat it with some oil to keep the waffle mix from sticking.
Pour 3⁄4 to 1 cup (180–240 ml) of the waffle mix into the waffle iron and cook until heated through, 8 to 10 minutes (or when your waffle machine alerts you that the waffle is ready). Enjoy with fruit, whipped cream and maple syrup.

Reprinted with permission from Blk + Vegan by Emani Corcran. Page Street Publishing Co. 2023. Photo credit: Monika Normand.

Read more: Vegan Oatmeal Cookie Granola

This article was written by Emani Corcran on the PBN Website.

Kid-Approved Vegan Packed Lunches (That Adults Will Love Too!)

Editorial Team — Tue, 13 May 2025 09:43:28 +0000

In a practical, no-fuss look into how one busy vegan parent keeps lunchtime both simple and nutritious, Swayze Foster, of the Unnatural Vegan YouTube channel, recently posted a video that walks us through nearly two weeks of packed school lunches for her seven-year-old.

Foster isn’t trying to win Pinterest with these lunchboxes. In fact, she opens the video by explaining that she has three kids, a limited morning window, and like most of us, zero desire to prep lunch the night before. “I only have about five minutes to get it finished and then get us out the door,” she says.

The video features 11 plant-based lunches that are built around variety, protein, and most importantly, foods her child actually eats. Peanut butter, tofu, vegan deli slices, and fortified plant milks all play a role in helping her vegan kid get the calories and nutrients they need. Foster even runs each meal through Cronometer to check for protein content, which often exceeds the daily recommended amount for her child’s age group.

Kid-friendly packed lunches

Her child’s school has no restrictions on common allergens like peanuts or tree nuts, which gives her greater flexibility in what she packs. But she also includes plenty of creative, kid-friendly lunch ideas suitable for schools that ban different food allergens.

Here’s a breakdown of some of her favorite lunches, why her kid likes them, and how they contribute to a balanced vegan diet. You can find her full line-up of lunches in the below video.

Peanut butter sandwich with carrot sticks, hummus, and blueberries

Foster likes this one for its ease, balance, and the fact that it does not include anything unhealthy. “You’ve got vitamin A from the carrots… antioxidants from the blueberries… we have lots of healthy carbs, we have lots of healthy fat from the peanut butter, from the hummus as well.”

It’s basic, fast, and a regular in the rotation.

Deli slice sandwich with vegan cheese, cantaloupe, and Smokehouse almonds

One of her kid’s favorites: a sandwich with vegan mayo, dairy-free cheese, and deli slices. Paired with cantaloupe and smokehouse almonds, it checks the flavor and nutrient boxes.

Foster highlights the cantaloupe for its vitamin C, which helps with iron absorption.

Baked tofu, cinnamon and apple wrap, pretzels, fruitlet gummies, and cantaloupe

YouTube/Unnatural Vegan Foster’s kid enjoyed this lunch so much that she made it again the next day

A creative spin with a wrap that combines peanut butter, cinnamon, and apple slices. It was such a hit, Foster made it again the next day. This one also features baked tofu, pretzels, fruit gummies, and of course, cantaloupe. Foster says she’s made the tofu for years and her kid now loves it.

“They ate all of this during lunch,” she says – which, let’s be honest, is a win in any parent’s book.

Homemade pizza with strawberries and a Larabar

A slice of Sunday’s leftover homemade pizza made with a pizza stone and mostly whole wheat dough, vegan pizza cheese, tomato basil sauce, and plant-based crumbles. “The red sauce is just the Trader Joe’s… marinara,” she explains.

Rounded out with strawberries, a Larabar, and a marshmallow. Easy and delicious!

Cheesy slices sandwich with strawberries and a marshmallow

Another sandwich lunch, this time with vegan cheese, deli slices, mayo, and whole wheat bread, served with strawberries and a marshmallow treat. Quick and reliable.

Garlic deli sandwich with carrot sticks and a homemade granola bar

This sandwich features vegan mayo and deli slices on whole wheat sprinkled with garlic grown in the backyard (yes, really). “I swear, that’s still my top tip for getting kids to eat vegetables is to just grow stuff. They will be so excited to go out and pick it and eat it,” says Foster.

Served with carrot sticks and peanut butter, her kid’s preferred veggie dip, and a dense, homemade granola bar made with multiple nuts and toasted oats.

Foster calls the bar “the perfect level of sweetness,” noting that one little rectangle is very dense and packs lots of calories.

But what about the protein?

Foster tackles the age-old vegan question head-on. She entered all the lunches into Cronometer, revealing that most hover around or exceed 15 grams of protein, which is more than enough for a school-aged child’s lunch.

“Even with a kid being vegan, possibly needing a bit more protein due to bioavailability issues… if your kid is eating a variety of food – not just fruit, veggies, and rice – it’s pretty much impossible for them to not get plenty of protein,” she says.

Foster recommends ensuring vegan kids get B12 (through supplements), iodine (via a multivitamin), and vitamin A (from carrots and sweet potatoes). She also encourages parents to lean on fortified plant milks for calcium and keep iron and omega-3s in mind.

You should always consult your doctor if you have questions about your child’s diet.

For those curious about the lunchbox itself, she uses a leakproof bento-style box, which she hand washes and has found durable and ideal for early elementary-aged kids.

And as for what really matters? “This is all stuff that my kid likes – or at least doesn’t hate,” she says. That’s the goal.

You can find more plant-based tips and recipes on the Unnatural Vegan YouTube channel.

This article was written by Editorial Team on the PBN Website.

Vegan Carrot Dogs

Molly Patrick — Thu, 08 May 2025 08:00:00 +0000

Vegan carrot dogs are the plant-based cookout heroes you didn’t know you needed. Molly Patrick of Clean Food Dirty Girl gives the nostalgic hot dog a wholesome twist by swapping meat for whole carrots marinated in a savory, smoky blend. The result? A carrot that’s flavorful, juicy, and perfect for the grill or skillet.

You can make these in the Instant Pot, which gives you that “marinated overnight” taste in just a few minutes. Don’t have one? The stovetop works too. Just simmer and let the carrots soak up all that flavor before browning.

The real fun comes in how you serve them. Try them chili-cheese style, pile on classic fixings like ketchup and pickles, or go tangy with mustard and sauerkraut. They’re totally kid-friendly and easy to prep ahead for parties, picnics, or casual weeknight dinners.

These carrot dogs are oil-free, gluten-free adaptable, and packed with flavor. They’re fun to make, even more fun to eat, and guaranteed to impress skeptics. Throw them in a bun, add your favorite toppings, and take a bite of plant-based comfort food done right.

Read more: Vegan Loaded Focaccia Slab

How to make vegan carrot dogs

For sunny days, family cookouts, or even picnics, these carrot dogs are no fuss and fully plant-based.

5 from 1 vote

Servings

Ingredients

8 medium carrots peeled or unpeeled, stems removed, and several lengthwise slits added (520 g)

Marinade

½ cup low-sodium vegetable broth or stock 120 ml
¼ cup apple cider vinegar 60 ml
3 tablespoons low-sodium soy sauce use low-sodium gluten-free soy sauce or tamari if gluten sensitive
1½ teaspoons vegan Worcestershire sauce use vegan gluten-free if gluten sensitive
1½ teaspoons 100% pure maple syrup
1½ teaspoons yellow mustard
1 teaspoon onion powder
1 teaspoon smoked paprika powder
¼ teaspoon fresh cracked black pepper about 10 turns

Instructions

Prep your carrots and set aside for now. (Tip: Round the ends of your carrots with your veggie peeler for a traditional “hot dog” shape.)

Instant Pot

Place all of the marinade ingredients into the inner pot your Instant Pot (IP) and whisk to combine.
Place the carrots into the IP, toss gently to coat in the marinade, then lock the lid into place, making sure the nozzle is in the sealing position.
Use the Manual (or Pressure Cooking) mode and set the timer for 3 minutes. Use the quick release method when the timer goes off.
If serving the same day, leave on “keep warm” setting until ready to brown and serve. If preparing the carrots at least a day in advance, remove the lid and allow the carrots to cool completely after all of the pressure has released. Once cool, transfer the carrots and marinade to a resealable bag or airtight container and store in the refrigerator until ready to brown and serve, up to five days.

OR Stovetop

Place all of the marinade ingredients into a pot and whisk to combine. Choose a pot large enough to hold the carrots without having to break them.
Place the carrots into the pot and cover with a lid. Bring to a boil over high heat, then lower the heat and simmer for 7–10 minutes, or until the carrots are tender enough for a fork to pierce, but not mushy. Cooking time will vary based on the size of your carrots.
Remove from the heat, take the lid off the pot, and allow the carrots to cool completely. When the carrots are cool, transfer them along with the marinade to a resealable bag or airtight container, and store in the refrigerator until ready to brown and serve.

Browning the carrot dogs

When ready to serve, heat a skillet over medium-low heat for 2 minutes (cast iron works best), then remove the carrots from the marinade and transfer to the skillet. Discard the marinade (unless you’re not serving all the carrots at once).
Cook the carrots for about 7–10 minutes, turning them over frequently, until browned on the outside and heated all the way through. Feel free to grill your dogs instead.
Pop on whole wheat, sprouted, or gluten-free buns, pile on the toppings, and enjoy!

Add toppings like vegan chili cheese, ‘the works’ (ketchup, mustard, pickles or relish, and onion), Chicago-style, or with sauerkraut.

This recipe was created by Clean Food Dirty Girl. Start a trial to Meal Plan Club for more plant-based and oil-free recipes like this. Photos by Amber Asakura.

This article was written by Molly Patrick on the PBN Website.

Peppered Agave Figs

Makini Howell — Wed, 07 May 2025 08:00:00 +0000

This recipe for pepper agave figs is unique and flavorful and brings together a delightful balance of sweet and savory. It comes from Makini’s Vegan Kitchen, and uses fresh figs, a dash of black pepper, and a sweet agave syrup to create a treat that’s both refreshing and complex. The figs are partially quartered to create a pocket, which is then filled with a savory basil soy ricotta. The ricotta is browned in a skillet, adding a drier texture and richer flavor.

This dish makes for a great appetizer or a topping for a vegan cheese plate. The combination of agave syrup and pepper gives the figs a slight sweetness with a gentle kick, making it a tasty option for any occasion. Whether you’re looking for a plant-based starter or a fun, savory-sweet snack, peppered agave figs deliver both in one bite. Plus, using fresh figs gives this dish a seasonal touch that works well for summer or fall gatherings.

Note: You can find the recipe for the Basil Soy Ricotta here.

Read more: High Protein Lasagna Roll Ups

Preparing the peppered agave figs

Figs go notoriously well with savory items like dairy-free cheese and nuts. Try these peppered agave figs for a perfect blend of sweet and savory.

5 from 1 vote

Servings

Ingredients

1 tablespoon canola oil or oil of choice
¼ cup Basil Soy Ricotta
¼ cup agave syrup
¼ teaspoon freshly ground black pepper
12 large fresh figs

Instructions

Heat the oil in a medium skillet over medium-high heat. Add the ricotta and cook for 5 to 10 minutes, stirring occasionally, until it browns on the bottom and acquires a drier texture.
In a small bowl or measuring cup with a pouring spout, stir the agave syrup and pepper together.
Partially quarter each fig, starting at the stem end and stopping ½ inch before the bottom so that you have a reservoir to hold the filling.
Gently press each fig open. Spoon 1 teaspoon of the cooked ricotta into the center of each. Arrange on plates or a pretty serving platter and drizzle the peppered agave syrup over the top.

Reprinted with permission from Makini’s Vegan Kitchen by Makini Howell. Sasquatch Books. 2023.

Read more: Vegan Harissa Tofu Wrap

This article was written by Makini Howell on the PBN Website.

Homemade Bubble Tea

Remy Morimoto Park — Tue, 06 May 2025 19:00:00 +0000

This homemade bubble tea recipe is a fun and refreshing treat that’s fully vegan and dairy-free. If you’ve ever had bubble tea, you know it’s all about the chewy tapioca pearls and the mix of sweet, cold tea. You can make it at home with simple ingredients like coconut sugar, black tea, and plant milk, which gives you control over the sweetness and the flavor.

The recipe starts by making your own tapioca pearls from scratch, which is simpler than you might think. You combine tapioca flour and coconut sugar to create dough, roll it out into little pieces, and boil them until they float and turn translucent. Then, brew your favorite black tea and mix it with plant milk and coconut sugar syrup to sweeten the tea.

This is a fun DIY drink and a great way to enjoy a treat with a vegan twist. Whether you’re making it for a cozy afternoon snack or serving it at a gathering, this bubble tea will surely impress your guests. This plant-based recipe comes from Sesame. Soy. Spice. by Remy Morimoto Park.

Here’s how to make homemade bubble tea

Bubble tea is super popular worldwide, so a vegan recipe was bound to pop up at some point. Enjoy a simple black bubble tea with tapioca pearls in the comfort of your own home.

5 from 1 vote

Servings

Ingredients

Tapioca pearls

½ cup tapioca flour
1 tablespoon coconut sugar

Tea

2 bags black tea or 2 tablespoons loose black tea of your choice
Ice
2 tablespoons coconut sugar simple syrup (look up a quick recipe online), or more to taste
2 cups sweetened or unsweetened plant milk of your choice

Instructions

Start by preparing the tapioca pearls: Place the tapioca flour in a medium heatproof bowl.
Place the coconut sugar in a small pot.
Bring a teakettle of water to a boil and pour 3 tablespoons of the boiling water into the sugar.
Stir until completely dissolved.
Bring the pot of sugar water a boil over low heat, then pour the hot sugar water into the bowl with the tapioca flour.
Using a small spatula, stir until a sticky dough forms.
Transfer the dough to a work surface and divide into two parts.
Roll out each into a long, thin strip about ½ inch thick.
Cut into small pieces, about a 1⁄3 inch in length, and roll each piece into a tight ball.
Depending upon your preference, you will want ¼ to 1⁄3 cup of cooked tapioca pearls per serving.
Cook immediately or, to store for later use, let them sit on the countertop, making sure no pieces are touching, to air-dry overnight, until completely dry. Store in an airtight container in a cool, dry area or in the freezer.
Bring a medium saucepan of water to a boil over medium-high heat.
Add the tapioca pearls and boil until they float and become translucent, about 5 minutes; they will cook quickly.
Remove from the heat and let rest for 10 minutes, then transfer to a bowl of lukewarm water to keep them from sticking.

Excerpted from Sesame, Soy, Spice: 90 Asian-ish Vegan and Gluten-free Recipes to Reconnect, Root, and Restore © 2024 by Remy Morimoto Park. Photography © 2024 by Kristin Teig. Reproduced by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers. All rights reserved.

Read more: How To Make Vegan Pistachio Milk

This article was written by Remy Morimoto Park on the PBN Website.

10 Vegan Cakes To Make This Weekend

Kaitlyn Lourens — Thu, 01 May 2025 08:00:00 +0000

Weekends are the perfect time to slow down and bake something sweet. Whether you’re new to baking or have been doing it for years, there’s something special about making a cake from scratch. These vegan cakes prove you don’t need eggs, butter, or dairy to create something soft, rich, and full of flavor.

Vegan baking is more accessible than ever. With simple swaps like plant-based milk, fruit purées, or dairy-free yogurt, you can recreate all kinds of classic cakes without animal products. Even if you’re gluten-free, there are options on this list that taste just as good as the originals.

Home baking lets you control what goes into your food and experiment with flavors you love – citrus, chocolate, fruit, or spice. Plus, there’s nothing like the smell of cake in the oven and a fresh slice on the weekend.

Whether you’re baking for yourself, your family, or friends, these vegan cakes to make this weekend are easy to follow and fun to make. Pick one, gather your ingredients, and enjoy the process. You might just find a new favorite.

Read more: 11 Vegan Apple Dessert Recipes

Gluten-free poppy seed tea cake

Ana Rusu This plant-based tea cake uses fresh raspberries in the icing

The first of the vegan cakes comes from Ana Rusu and is a gluten-free poppy seed tea cake. It has a corn, rice and oat flour batter, orange and lemon zest, and orange juice for a citrusy cake. The dairy-free cream cheese and raspberry icing add a creamy, fruity, tart element to the cake that makes it delicious.

Find the recipe here.

Vegan apple cake

Matt Russell This apple and cinnamon spice infused cake is sure to impress

Next is an apple cake with a tasty oat crumble by Philip Koury. With cozy flavors of cinnamon, sugar, and apple, this cake is bound to be a weekend winner. You can easily make this recipe into muffins as well. It’s a simple bake with blended apples in the batter, and apples as part of the topping with the oat crumble.

Find the recipe here.

Vegan lemon curd cake

Give Me Plant Food It couldn’t be easier to make cakes without animal products

A vegan lemon curd cake uses classical flavors without animal products. This recipe from Stine Andersen uses vegan butter cream, lemon and vanilla cake, and oat milk lemon curd to make one tasty recipe. You could easily serve this for afternoon tea since it’s simple yet pretty.

Find the recipe here.

Vegan bakewell cake

Rebel Recipes This vegan cake tastes just like a bakewell tart

You’ve likely heard of the classic bakewell tart, but you probably haven’t considered making it into a vegan cake. This recipe from Viva’s Vegan Recipe Club takes under an hour to make and is completely plant-based. For the base, mix ground almonds, flour, sugar, almond and vanilla extract, oil, and soy milk. The other ingredients include raspberries, cherry or raspberry jam, vegan white chocolate, and flaked almonds. Finish with icing sugar and enjoy.

Find the recipe here.

Vegan chocoflan

Alexa Soto This vegan twist on the Mexican classic is creamy and chocolate-y

Chocoflan is a famous Mexican cake known for being tough to pull off, but Alexa Soto makes it easy with her vegan version. This cake uses a layer of moist vegan chocolate cake and a layer of silken tofu creamy flan with a caramel sauce to make the cake. You cook the cake like this: caramel, flan, and lastly the cake mix.

Find the recipe here.

Blood orange upside down cake

Peel Good Kitchen Fresh, sweet, and eye-catching, this cake is citrus heaven

Peel Good Kitchen’s blood orange upside-down cake is vibrant, citrusy, and something you’ll want to serve to guests. The ingredients are incredibly simple and also gluten-free. You line your cake tin with blood oranges, add maple syrup, and finish with the cake mix.

Find the recipe here.

Read more: 20 Vegan Chocolate Dessert Ideas

Vegan blueberry lemon drizzle cake

Viva's Vegan Recipe Club Lemon drizzle cake pairs beautifully with blueberries

The next cake is another Viva recipe, and it’s a slight twist on the classic lemon drizzle. This vegan blueberry lemon drizzle cake is not only beautiful to look at but also tasty. The dessert uses aquafaba to make it fluffy, while whole blueberries and lemon zest are added to the batter. After making a classic drizzle, a blueberry jam icing is poured over the loaf cake, and flowers can be added as decoration.

Find the recipe here.

Vegan red velvet cake

BOSH! Thought vegans had to miss out on red velvet cake? Think again…

BOSH’s vegan red velvet cake is completely plant-based, with a vegan cream cheese frosting and a simple batter. The batter is very similar to a basic non-vegan cake batter, but it uses apple cider vinegar and self-raising flour to do the work, while vegan butter and oat milk replace dairy. The icing is simple, too: just add vegan butter, vegan cream cheese, icing sugar, and vanilla. Then, top with freeze-dried raspberries or fresh strawberries for a hint of tanginess.

Find the recipe here.

Vegan battenberg cake

Wallflower Kitchen Try the classic checkered cake but with a vegan twist

If you love classic British cakes, this vegan battenberg is just what you need. The cake from Wallflower Kitchen includes the signature pink and yellow checkered crumb, golden marzipan, and marmalade as the core ingredients. A cup of tea or coffee also pairs well with this cake.

Find the recipe here.

Upside-down rhubarb coconut cake

Romy London Decorate the top of your cake with coconut flakes and whipped coconut cream

Last but not least on this list of vegan cakes is Romy London’s upside-down rhubarb coconut cake, a beautiful centerpiece that anyone will love. The cake batter mixes plain and coconut flour with almond milk and coconut oil as part of the base, with sugar, vanilla, and lemon zest. The pretty strips of rhubarb line the cake tin, then the batter follows, and the cake is decorated with whipped coconut cream and coconut flakes when cooled.

Find the recipe here.

This article was written by Kaitlyn Lourens on the PBN Website.

Smoky BBQ Shredded Jackfruit

Emani Corcran — Mon, 28 Apr 2025 21:00:00 +0000

This smoky BBQ shredded jackfruit recipe by Emani Corcran from Blk + Vegan brings incredible flavor and texture to your plate. Jackfruit works well as a meat alternative. When shredded and cooked, it looks and feels like pulled meat. It’s low in calories, high in fiber, and takes on the taste of whatever you season it with.

In this dish, jackfruit gets coated in vegan BBQ sauce, garlic, onion, smoked paprika, and liquid smoke. The result is a rich, smoky mix that’s perfect for sliders, wraps, bowls, or pizza. You cook everything in one pan, and it’s ready in about 10 to 12 minutes.

This recipe is fully vegan and easy to customize. You can serve it on toasted slider buns with vegan coleslaw, stuff it in tacos, or pile it over rice and greens. However you use it, this jackfruit delivers that classic BBQ flavor without the meat. It’s quick to make and great for lunch, dinner, or meal prep. If you’re new to jackfruit, this is a great place to start.

Smoky BBQ shredded jackfruit

Replace meat with this shredded jackfruit recipe. You can add the jackfruit to bowls, sandwiches, wraps, and salads.

No ratings yet

Servings

Ingredients

1 (14-oz [400-g]) can jackfruit (in brine or water)
1 cup (240 ml) vegan BBQ sauce
¼ white or yellow onion sliced
3–4 cloves garlic finely chopped
1 tbsp (15 ml) avocado oil
1 tsp liquid smoke
1–2 tsp vegan grilled meat seasoning
½ tsp smoked paprika

Instructions

Drain and rinse the jackfruit.
Thoroughly shred the jackfruit and remove the seeded buds. Pat the jackfruit dry with a paper towel and place in a medium bowl.
Add the BBQ sauce, onion, garlic, avocado oil, liquid smoke, grilled meat seasoning and smoked paprika.
Mix well then add to a medium-sized saucepan over medium heat.
Cook until fully heated through and the onion is tender, 10 to 12 minutes.
I recommend eating it on wheat slider buns with a bit of vegan coleslaw as pictured, or enjoy it in a wrap or bowl.

Reprinted with permission from Blk + Vegan by Emani Corcran. Page Street Publishing Co. 2023. Photo credit: Monika Normand.

This article was written by Emani Corcran on the PBN Website.

Marble Oatmeal Banana Bread

Jillian Glenn — Fri, 18 Apr 2025 17:00:00 +0000

This marble oatmeal banana bread from Jillian Glenn’s Healthy Vegan Breakfasts and Lunches makes a beautiful and tasty loaf that’s fully plant-based. You get the classic banana bread flavor with a fun chocolate swirl down the center. It’s soft, lightly sweet, and comes together with simple ingredients like oats, maple syrup, and overripe bananas.

This marble oatmeal banana bread recipe skips white sugar and uses a mix of oat and all-purpose flour, which gives it a hearty texture without being dense. The oats add fiber, while the bananas and maple syrup bring natural sweetness and moisture. You only need one bowl to mix it, and the swirl is easier than it looks – just split the batter, add cocoa to half, and spoon it on top.

Serve it as breakfast, a snack, or dessert. It’s the kind of recipe that works for any time of day and keeps well on the counter. If you’re looking for a go-to vegan banana bread with a little twist, this one delivers every time.

Read more: Vegan Rice Cake Chocolate Bars

Here’s how to make the vegan banana bread

Some of the flour in this recipe is substituted with oats. For further substitutions you can also use gluten-free flour and oats.

No ratings yet

Servings

Ingredients

Olive oil avocado oil or coconut oil spray, for greasing
3 mashed overripe bananas
1 cup (240 ml) plain unsweetened almond milk
¾ cup (180 ml) maple syrup (see Healthy Tips)
¼ cup (60 ml) melted vegan butter
1 tsp vanilla extract
1 tsp cinnamon
2 tsp (9 g) baking powder
1 tsp baking soda
1 cup (90 g) quick oats gluten-free if needed
1½ cups (188 g) regular or gluten-free all-purpose flour
2 tbsp (11 g) cocoa powder (see Healthy Tips)
Banana slices for topping

Instructions

Preheat the oven to 375°F (190°C). Grease a 5 x 9–inch (13 x 23–cm) loaf pan with olive oil, avocado oil or coconut oil spray.
In a large mixing bowl, mix together the mashed bananas, almond milk, maple syrup, vegan butter, vanilla, cinnamon, baking powder and baking soda. Then, add the quick oats and flour and mix until smooth. Spoon half of the batter into the greased loaf pan.
Add the cocoa powder to the remaining batter and mix until smooth. Use a tablespoon to spoon the cocoa banana bread batter down the top-center of the regular banana bread batter.
Top the batter with banana slices and bake for 40 to 50 minutes, or until golden brown and a toothpick inserted in the center of the bread comes out clean.
Store any leftover banana bread at room temperature wrapped in plastic or sealed tightly with aluminum foil.

Healthy Tips:

You can leave out the cocoa powder to make classic oatmeal banana bread.

If you reduce the maple syrup to ½ cup (120 ml), you will cut back on a few grams of sugar and save about 20 calories per slice.

Reprinted with permission from Healthy Vegan Breakfasts and Lunches by Jillian Glenn. Page Street Publishing Co. 2023. Photo credit: Jillian Glenn.

This article was written by Jillian Glenn on the PBN Website.

Vegan Oatmeal Cookie Granola

Elaine Skiadas — Wed, 02 Apr 2025 19:00:00 +0000

This oatmeal cookie granola from Fantastic Vegan Recipes for the Teen Cook by Elaine Skiadas is crunchy, sweet, and totally addictive. It’s packed with oats, crispy rice cereal, nutritious seeds, and nuts, giving it a light texture and loads of flavor. The maple syrup and brown sugar create those big clusters that are perfect for snacking.

Sunflower seeds, pumpkin seeds, and flaxseeds add healthy fats, protein, and fiber. Flaxseeds also give a boost of omega-3s, which are great for heart and brain health. Almonds bring crunch and a dose of vitamin E. It’s a wholesome mix of ingredients that tastes like a treat but fuels your day.

You can eat this granola so many ways. Sprinkle it on vegan yogurt or smoothie bowls, pour it in a bowl with your favorite plant milk, or just eat it by the handful as a snack. It’s homemade, plant-based, and way better than anything store-bought. Once you try it, you’ll want to keep a jar of this granola in your kitchen at all times.

Read more: High-Protein Savory Vegan Muffins

Oatmeal cookie granola

Pumpkin seeds, sunflower seeds, flax, almond butter, and more come together to make this tasty choc-chip granola.

No ratings yet

Servings

Ingredients

3 cups (270 g) old-fashioned rolled oats
1½ cups (60 g) crispy brown rice cereal
¼ cup (35 g) sunflower seeds
¼ cup (35 g) pumpkin seeds
¼ cup (35 g) almonds, roughly chopped
2 tbsp (14 g) ground flax seeds
1 tsp ground cinnamon
1 tsp sea salt
½ cup (120 ml) pure maple syrup
¼ cup (50 g) light brown sugar
¼ cup (60 g) coconut oil
¼ cup (60 g) creamy almond butter
1 tbsp (15 ml) vanilla extract
½ cup (84 g) dairy-free chocolate chips

Instructions

Preheat the oven to 325°F (165°C) and line a large sheet pan with parchment paper.
In a large bowl, mix together the oats, crispy rice cereal, seeds, almonds, flaxseeds, cinnamon and salt.
In a small saucepan, stir together the maple syrup, brown sugar and coconut oil. Bring to a boil, then lower the heat to low and hold at a simmer for about 30 seconds. Turn off the heat and quickly whisk in the almond butter and vanilla until smooth.
Add the wet ingredients to the dry and stir to combine. Spread the mixture on the prepared sheet pan and press down firmly, using a spatula or another sheet of parchment paper. Sprinkle the chocolate chips on top.
Bake for 27 to 30 minutes, or until golden brown. The granola will still be a little soft when it first comes out of the oven. Allow it to cool for 5 minutes, then use a spatula to gently break the sheet into a few large clumps. Allow the granola to finish cooling completely on the sheet pan before transferring to an airtight container.

Reprinted with permission from Fantastic Vegan Recipes for the Teen Cook by Elaine Skiadas. Page Street Publishing Co. 2023. Photo credit: Elaine Skiadas.

This article was written by Elaine Skiadas on the PBN Website.

Vegan Fried Egg

Editorial Team — Tue, 01 Apr 2025 12:10:31 +0000

Mark Filippelli’s vegan fried egg from This Cookbook is a Huge Missed Steak looks just like the real thing — and it’s fully plant-based. The recipe is splits into two parts: the egg white and the egg yolk. The egg white comes together with a simple blend of potato and tapioca. It cooks to a firm texture with a slight crisp at the edges. This part mimics a traditional egg white very well.

The vegan egg yolk takes a different approach. It uses a mix of sweet potato and other ingredients that create a rich, soft, and slightly runny center. Mark uses techniques that transform everyday components into a convincing egg yolk. The two parts work together to form a complete vegan fried egg.

This recipe proves that you can enjoy a classic breakfast dish while keeping it fully plant-based. The process is straightforward and uses ingredients you might already have. It is perfect for topping toast, sandwiches, or serving with your favorite breakfast sides. With a bit of practice, you can master this innovative dish and add a creative twist to your vegan meals. Give it a try and see how a vegan fried egg can brighten your plate.

Vegan fried egg

Try this potato and sweet potato based vegan fried egg, it's rich and tasty, perfect for a vegan fry-up.

4.34 from 3 votes

Ingredients

Vegan Egg White

2 potatoes
¼ tsp salt
Extra virgin olive oil
4 tbsp corn flour
2 tbsp tapioca starch
Water enough to make a loose batter

Vegan Egg Yolk

For the puree

1 sweet potato medium/ large
2 tbsp vegan butter such as
Nuttelex melted
1 tsp chia seeds
½ tsp turmeric powder
⅔ cup of water
⅙ tsp of black Himalayan salt
¼ tsp sea salt

For the water bath

1 liter distilled or bottled water
1 & 2/3 tsp sodium alginate

To blend with the puree

¾ tsp calcium lactate
1/16 tsp xanthan gum
200 g purée

Instructions

For the vegan egg white

Pre-heat your non-stick fry pan with a thin layer of olive oil. Spoon 2–3 tablespoons of mixture into the pan, spreading it out evenly into a roughly circular shape approximately 8–10cm in diameter. The less you fuss, the more it will look like a traditional fried egg.
Once the shape is set, use the back of a teaspoon to flatten down any lumps of grated potato. Fry on a medium heat until it starts to turn a bit golden around the edges (this will take about 2–3 minutes). The complete the egg, using a spoon carefully add the egg yolk to the center of the white.

For the vegan egg yolk

PART 1: make the puree

Let’s get cracking. To make the purée, wrap sweet potato in foil and roast in the oven at 200°C / 390°F for 50–70 minutes or until it’s soft. Unwrap potato and peel skin, add all ingredients to your blender and blend until smooth. You now have your purée, made with purée talent.

PART 2: get ready

Blend your water and sodium alginate on low for 1 minute, pour into a fl at bottom container and leave overnight (this is your water bath). When you are ready to get your sphere on and have your purée ready, take your container out of the fridge and allow it to come to room temperature.
In the meantime, add your purée, calcium lactate and xanthan gum into the blender and blend for 1 minute. Let both the puree/liquid and alginate bath stand, allowing time for any trapped air bubbles to rise to the surface and pop. Trapped air bubbles will prevent the spheres from sinking in the spherification bath, which can cause an uneven skin to form.

PART 3: reverse spherification

Get a round tablespoon or measuring spoon (google that if you are not sure), fill it with your blended purée mix and slowly add it to your water bath. At this time you add as many as you need but make sure they are not touching. Allow them 3–5 minutes to chill in the bath to set. Once set you can keep them in a separate fresh water bowl and they are ready to explode.

This recipe was republished with permission from This Cookbook is a Huge Missed Steak by Mark Filippelli. Out in the US on April 8th.

This article was written by Editorial Team on the PBN Website.

High Protein ‘Bubble Bagel Bites’

Halle Burns — Thu, 27 Mar 2025 11:00:25 +0000

These vegan bubble bagel bites from CALL ME VEGAN by Halle Burns are a high-protein, chewy snack you can whip up fast. The key ingredient is vital wheat gluten — a flour packed with protein that gives the bites their signature texture. You mix it with just a few other pantry staples to make a simple dough, then roll it into bite-sized balls and coat them in everything bagel seasoning.

Once baked, they puff up and turn golden, with a chewy inside and crisp edges. They’re perfect straight from the oven or dipped in vegan cream cheese. Halle recommends tofu cream cheese or a store-bought option like Kite Hill.

These bites are easy to make and super tasty. Each one packs in a solid protein boost, thanks to the vital wheat gluten. Enjoy them as a snack, party bite, or part of a high-protein vegan breakfast. No long prep, no fancy tools — just chewy, savory goodness.

Read more: The Ultimate Jamaican Breakfast

Bubble bagel bites

Vital wheat gluten is high in plant protein and often used in meat substitutes. Here they make a chewy, airy snack that pairs well with tofu cream cheese.

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Servings bites

Ingredients

For the tofu cream cheese

7 ounces firm or extra firm tofu drained and at room temperature
3 tablespoons Homemade
Vegan mayo
2 tablespoons nutritional yeast
1 tablespoon freshly squeezed lemon juice or vinegar
1 tablespoon seltzer water

For the bagel bites

¼ cup vital wheat gluten
¼ cup water
1 tablespoon tapioca starch
¾ teaspoon baking powder
¾ teaspoon white vinegar
¼ teaspoon fine sea salt
1 to 2 tablespoons everything bagel seasoning
Tofu cream cheese or store-bought vegan cream cheese such as Kite Hill for serving

Instructions

Tofu cream cheese

In a blender, combine the tofu, mayo, nutritional yeast, lemon juice, and seltzer water. Blend on high until very smooth, scraping down the sides as needed.
Transfer the mixture to a lidded container, smoothing the top with a spatula, and refrigerate for at least 2 hours before using. Store in the fridge for up to 2 weeks.

For the bubble bagel bites

Preheat the oven to 350°F.
In a medium bowl, stir together the vital wheat gluten, water, tapioca starch, baking powder, vinegar, and salt until a shaggy dough forms. The dough will be very wet. Using your hands, knead the dough for 1 to 2 minutes until it becomes smooth.
Break the dough into tablespoon-size pieces and roll them into balls roughly 1 inch in diameter.
Pour the everything bagel seasoning into a small bowl and roll the balls in it until covered. Place the bites an inch or two apart on an ungreased sheet pan.
Bake for 10 minutes, then turn each bite over so it can brown a little more on the other side.
Continue baking until they are puffed and golden, 13 to 15 minutes total. Serve with tofu cream cheese.
They are best enjoyed right from the oven.

Excerpted from CALL ME VEGAN: Easy Plant-Based Recipes for Every Craving. Copyright @ 2024 by Halle Burns. Photography Copyright © 2024 by Lauren Volo. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.

This article was written by Halle Burns on the PBN Website.

These 4 Ingredient Vegan Crepes Can Be Made Sweet Or Savory

Viva's Vegan Recipe Club — Mon, 03 Mar 2025 18:00:00 +0000

If you’re celebrating pancake day, or just fancy an effortless and fun weekend breakfast, try your hand at these four-ingredient vegan crepes.

Read more: 7 Vegan Fall Breakfast Ideas

These vegan crepes come from Viva!’s Vegan Recipe Club. They are quick, simple, and versatile, perfect for both sweet and savory fillings. The crepes come together with just flour, plant milk, water, and a pinch of salt. They are easy to whip up and can be customized to suit your cravings. Whether you’re serving them for breakfast, lunch, or dessert, the possibilities are endless.

For sweet crepes, try topping them with fresh fruit, vegan Nutella, jams, coconut cream, or maple syrup. For savory options, you can fill them with sautéed vegetables, hummus, or vegan cheese. You can also add breakfast plant proteins like vegan bacon or just a tofu scramble to your crepes. The options are endless and the choice is yours.

Read more: 20 High Protein Breakfast Ideas

4 Ingredient Vegan Crepes

Make this French classic at home without animal products. Serve them with anything your heart desires, savory or sweet.

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Duration12

Cook Time10

Prep Time2

Servings

Ingredients

150 g/1 cup plain flour
¼ tsp salt
350 ml/1½ cups unsweetened plant milk soya and almond work best
1 tbsp neutral oil (e.g. rapeseed) plus extra for frying

Instructions

In a large bowl, mix the flour and salt together before stirring in the plant milk and oil.
Heat a little oil in a crêpe pan or wide frying pan on a medium-high heat.
When the oil is hot, pour a small ladle of batter into the pan, swirling it around so that it thinly coats the pan.
Fry on both sides until lightly golden.

This recipe was republished with permission from Viva’s Vegan Recipe Club and you can find the original recipe here.

This article was written by Viva's Vegan Recipe Club on the PBN Website.

Try These Easy Vegan Strawberry Sandwich Biscuits

Natali Eleftheriou — Sat, 22 Feb 2025 09:00:00 +0000

Baking doesn’t need eggs, butter, or dairy to be delicious. This vegan strawberry sandwich biscuits recipe proves that simple plant-based ingredients can create the perfect balance of crisp, golden cookies and sweet, fruity filling. With just a handful of pantry staples, you can whip up a batch of these classic treats – no animal products required.

They’re light, slightly crumbly, and come together easily, making them perfect for a fun weekend baking session with the kids. Little hands will love rolling the dough, cutting out shapes, and sandwiching them together with strawberry jam. A dusting of icing sugar adds the perfect finishing touch, making them just as pretty as they are tasty.

Whether you’re baking for a special occasion or just craving something sweet, these vegan biscuits are a simple, tasty choice. Enjoy them with a cup of tea, pack them in lunchboxes, or share them with friends.

Strawberry sandwich biscuits

Delicious strawberry sandwich biscuits that only need a handful of ingredients to make!

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Servings biscuits

Ingredients

80 g sugar
70 ml vegetable oil
70 ml orange juice
280 g all-purpose flour
1 tsp baking powder
Pinch of salt

Serve with

Icing sugar
Strawberry jam

Instructions

In a large mixing bowl, add the sugar, oil and orange juice.
Whisk well to dissolve the sugar.
Combine the baking powder and salt into the flour and add them into the wet ingredients.
Use a whisk to combine them and then continue kneading with your hands.
Form the dough into a ball and wrap it in a clean film.
Place it in the fridge for 10 minutes.
Remove from the clean film and roll the dough with a rolling pin.
I found it easier to divide the dough and then roll, but it's not necessary.
Use a cookie cutter of your choice to shape the biscuits (I'm using 2 different sizes so that the jam is visible, but you can do one size.)
Place them on a tray lined with parchment paper.
Bake them in a preheated oven at 180 degrees Celsius for 10 minutes or until golden.
Let them cool down before you sprinkle the icing sugar.
Add some strawberry jam on one biscuit and then cover it with another one.
Continue until you have used all the biscuits.

*Keep them in an air-tied container for up to 7 days.

This recipe was republished with permission from Natlicious Food. You can view the original recipe here.

This article was written by Natali Eleftheriou on the PBN Website.

This Recipe For Fresh Spinach Pasta Is Egg-Free And Vegan

Makini Howell — Fri, 21 Feb 2025 18:00:00 +0000

Makini Howell’s fresh spinach pasta from Makini’s Vegan Kitchen is a great option for anyone looking to enjoy homemade, plant-based pasta. What makes this recipe unique is the use of homemade green egg foam, made from wilted spinach, which gives the pasta its beautiful green color without altering the flavor. This green egg foam adds a fun twist to the dough, making it more vibrant and visually appealing, especially for dishes like ravioli, fettuccini, or even simple pasta dishes.

Spinach, a key ingredient in this recipe, brings a host of health benefits. It’s rich in vitamins A, C, and K, as well as iron, which makes this pasta both nutritious and delicious. The green egg foam’s texture helps bind the dough together, mimicking the role of egg whites in traditional pasta recipes.

This spinach pasta is perfect for any Italian-inspired vegan dish. Serve it with a simple tomato sauce, pesto, or a creamy cashew-based sauce for a comforting meal. It’s also great for special occasions or when you want to impress guests with homemade vegan pasta that’s as tasty as it is beautiful.

Fresh spinach pasta

This fresh vegan spinach pasta recipe uses only a handful of ingredients and is super easy to make.

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Servings ounces

Ingredients

For the spinach pasta

2 cups “00” flour plus more for flouring work surface
½ cup green egg foam recipe below
1 tablespoon olive oil
Pinch of sea salt
2 teaspoons water

For the green egg foam water

4 cups spinach leaves packed
½ cup room temperature water

Instructions

Prepare your work surface by sprinkling it with flour.

Put the flour, green egg foam, oil, and salt in the bowl of a food processor. With the machine running, drizzle in the water. The mixture will first look flaky and then start to come together into a dough. Stop the processor after about 1 minute, when the dough is slightly crumbly but
holds together when you press it between your fingers.
Set the dough on the floured work surface and knead it for a few minutes, forming a smooth round ball. (It should be tacky to the touch. If it crosses the line into stickiness, add more flour, 1 tablespoon at a time.
Conversely, if it’s dry and won’t hold together, add water 1 tablespoon at a time.) Wrap the dough ball in plastic wrap and let it rest in the refrigerator for about 1 hour. (If you’re rolling the pasta by hand, let it rest on the counter instead of in the fridge; it’ll be easier to handle.)
Cut the dough in half and flatten each half with a rolling pin. Using a pasta machine or a stand mixer’s pasta attachment, roll it through a few times on the thickest setting. If the dough is sticking, add a bit more flour. When it holds together in a well-shaped rectangle and is flattened to about ¼ inch, turn up the settings according to your machine’s directions for ravioli and fettuccini (I use setting #4 on my KitchenAid attachment) and continue rolling it through to the thickness you want.
Repeat with the other half of the dough. If you’re rolling the dough by hand, put the chunk of dough between 2 pieces of wax paper and roll it with a pin until it’s as thin as possible without breaking—less than 1/16 inch thick.

For the green egg foam water

Heat a large pot of water to boiling. Boil the spinach leaves until they have wilted, about 15 to 30 seconds. Drain the leaves but do not squeeze out the excess water. You should have about ½ cup of wilted spinach.
Add the spinach and water to a blender and blend until smooth. Pour the mixture into a measuring cup and add enough room-temperature water to make 1 cup of liquid.

Reprinted with permission from Makini’s Vegan Kitchen by Makini Howell. Sasquatch Books. 2023.

This article was written by Makini Howell on the PBN Website.

This 5-Minute Vegan Parmesan Recipe Is Life-Changing

Antonio Alderuccio — Tue, 18 Feb 2025 22:00:00 +0000

Antonio Alderuccio’s vegan parmesan recipe is an easy, homemade alternative to traditional cheese. This dairy-free version uses cashews or almonds, nutritional yeast, tamari, and sea salt to create a savory, umami-filled topping. It takes just five minutes to make and works well on pasta, pizza, salads, and even soups.

The nutritional yeast gives it a cheesy flavor, while the nuts provide a slightly rich texture. Tamari adds depth, making this more than just a basic nut topping. It’s a great option for anyone who avoids dairy but still enjoys the taste of parmesan.

For many people, parmesan (which isn’t suitable for vegetarians or vegans) is a difficult food to give up when transitioning to a plant-based diet. Shop-bought vegan parmesan products can often be pricey, so this recipe is a game-changer if you’re a fan of the cheese. This vegan parmesan stores well in the fridge for up to two weeks, and it’s a practical addition to any kitchen. The recipe comes from Veganissimo!, where Alderuccio shares more plant-based versions of Italian classics.

Vegan parmesan recipe

If you follow a plant-based diet and miss the taste of parmesan cheese, you need this five-minute vegan recipe in your life.

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Duration5

Prep Time5

Servings grams

Ingredients

150 g (5½oz) cashews or almonds, or a mix of both
18 g (¾oz) nutritional yeast
½ tsp tamari sauce
1 tsp fine sea salt

Instructions

Place the cashews, nutritional yeast, tamari sauce and salt into the bowl of a food processor or high powered blender. Pulse for 20–30 seconds or until the ingredients turn to a fine, crumbly texture that resembles grated parmesan cheese. Be careful not to over-process, as you don’t want it to turn into a nut butter.
Taste and check for seasoning, and adjust with salt, if necessary.

TIP: Transfer the cheesy crumbs to an airtight container and chill in the fridge for up to 2 weeks.

veganissimo! by Antonio Alderuccio, Published by White Lion, £20.00, April 10th 2025

Read more: Vegan Apple And Onion Bhajis

This article was written by Antonio Alderuccio on the PBN Website.