‘Crazy-Delicious’ Almond Butter and Cranberry Overnight Oats
Make this breakfast on Sunday evening and we promise the Monday morning version of you will be happy
Make this breakfast on Sunday evening and we promise the Monday morning version of you will be happy
In our era of spritz-y drink obsession, let's give this bubbly classic a second chance
Serve these small gems for breakfast or brunch. Or dinner if you're truly wild.
Serve this Mexican favorite with a tart mimosa and a side of beans and potatoes.
Homemade yogurt, kimchi and other fermented foods are cheaper than store-bought—plus they're higher in active cultures and free of sugar and added ingredients. Plus, they're easy and fun. Here, we share a recipe for a simple, creamy vegan yogurt recipe you'll make again and again.
These winning pancakes came out of a desire to develop a vegan version of a favorite restaurant pancake
Using applesauce as an egg substitute works wonderfully in these moist and delicious muffins
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This simple recipe can be assembled the night before and prepared in the morning for a weekend breakfast or brunch.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
This elegant first course features hearty king trumpet mushrooms, noted for their chewy, meaty texture.
Chia and hemp seeds add omega-3 fats, protein, and fiber to this rich, chocolaty treat.
This island-inspired smoothie is made with coconut milk for next-day thickness, and is loaded with fruit for a flavor reminiscent of a favorite tropical beverage. Goji berries add antioxidants and a lovely peach blush.
Smoothies are the ultimate on-the go breakfast. This matcha smoothie has a sweet, earthy flavor and a power punch of antioxidants.
This vegan blueberry coffee cake is perfect for a weekend breakfast.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Ramp up your vitamin and mineral intake with only 28 calories when you add baby spinach to this lightly sweet fruit smoothie.
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Rich in protein and minerals, these hearty tacos offer a delectable cheesy flavor thanks to the combination of nutritional yeast and hemp’s healthful fats.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Apple cider doughnuts might be the ultimate fall treat. Here's how to make your own.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Dried figs naturally thicken and sweeten this chunky jam
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Kiwis may taste like they come from the tropics, but they are actually a late-fall crop grown in temperate climates.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Steaming tempeh helps soften the soybeans it's made of so that the protein-rich cakes absorb more flavor.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
This filling breakfast is inspired by Mexican-style oatmeal, which is slow-cooked with cinnamon, whole milk and lots of sugar. Our version uses a little soymilk for a creamy texture.
Tart apples like Pippin, Empire, Winesap, and Granny Smith retain their shapes when cooked, so choose them for this recipe.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.