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.

Read more: High-Protein Vegan Chocolate Smoothie Bowl

A delicious weekend breakfast

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

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Servings4

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.

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.

Read more: This Deconstructed Sushi Bowl Is Completely Vegan

Smoky BBQ shredded jackfruit

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

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Servings3

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.

Read more: Easy Crispy Rice Salad With Crunchy Green Vegetables

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

You toss everything into a food processor: chickpeas, tahini, peanut butter, maple syrup, brown sugar, vanilla, and oat flour. Blend it until smooth, chill it, then mix in as many chocolate chips as your heart wants.

Scoop it into little bites and pop them in the freezer to firm up. They’re great straight from the fridge, easy to snack on, and feel like a treat without being heavy.

This is a perfect plant-based dessert to share with friends, surprise a skeptic, or just eat by the spoonful when no one’s looking. It’s simple, quick, and seriously good.

Read more: 2-Ingredient Vegan Matcha Ice Cream

Edible Cookie Dough

Craving cookie dough you can actually eat? Try this vegan version made with tahini, peanut butter, chickpeas, oat flour, and choc chips.

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Servings4

Ingredients

• 1 [439-g] can chickpeas
• ¼ cup (60 ml) tahini
• 1 tbsp (16 g) peanut butter
• 3 tbsp (42 g) brown sugar
• 3 tbsp (45 ml) maple syrup
• ¼ cup + 1 tbsp (128 g) oat flour
• 2 tsp (10 ml) vanilla
• Pinch of salt
• ½–1 cup (120–240 g) vegan dark chocolate chips

Instructions

• Line a cookie sheet with parchment paper. Set aside.
• Drain, rinse and dry the chickpeas with a paper towel. Add the chickpeas, tahini, peanut butter, brown sugar, maple syrup, oat flour, vanilla and salt to a food processor and process for 5 minutes, until smooth.
• Put the mixture in a medium bowl and chill in the fridge for 10 minutes.
• Add ½ cup (120 g) of the chocolate chips if you’re a conservative chocolate lover and the full 1 cup (240 g) if you’re a true chocolate lover. Fold the chips into the dough until well combined, then chill in the fridge for 15 minutes.
• Using a cookie scoop, scoop the dough onto the parchment-lined cookie sheet and place in the freezer for 5 minutes. Enjoy immediately, or store the dough balls in an airtight container in the fridge for up to 3 days.

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

Read more: Vegan Apple Pie Nuggets

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

This recipe comes from Blk + Vegan by Emani Corcran. As well as breakfast, it works well as a quick snack or light dessert, too. Whether eaten at home or taken on the go, mango coconut chia pudding is an easy way to enjoy a wholesome plant-based meal meal.

Read more: Chai Spiced Cinnamon Rolls

Mango coconut chia seed pudding

This mango coconut chia seed pudding is very easy to make in batches as meal prep and it's an easy on-the-go breakfast.

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Servings4

Ingredients

• ½ cup (85 g) mango plus more for serving
• 1 cup (240 ml) sweetened coconut milk
• ½ cup (120 ml) water
• 1 tbsp (15 ml) maple syrup
• 1 tsp vanilla
• ½ cup (81 g) chia seeds plus more for serving
• Shredded coconut for serving

Instructions

• Add the mango, coconut milk, water, maple syrup and vanilla to a high-speed blender and purée.
• Add the chia seeds to a medium-sized bowl, pour in the mango purée and give it a good mix.
• Cover the mixture with a paper towel or a lid. Refrigerate for 4 hours or allow to set overnight.
• Serve with your favorite toppings—I like to top mine with extra mango, coconut shreds and chia seeds for texture.

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

Read more: Vegan Apple Waffles With Vanilla And Cinnamon

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