Our Recipes: Vegan Breakfasts | Forks Over Knives

Peach Raspberry Overnight Oats

Vicki Brett-Gach — Wed, 07 May 2025 17:25:42 +0000

What a great feeling to wake up knowing breakfast is waiting for you, especially on a busy morning! Unsweetened vanilla almond milk creates a creamy base for these delectable raspberry overnight oats, perfectly complemented by juicy peaches. Slivered almonds provide a satisfying crunch, and plump raisins lend extra sweetness. Change up the fresh or frozen fruits as desired for endless variety. The finished recipe yields a single serving of ⅔ cup oats plus fruit; make a double batch if you’re preparing a meal for two, or if you have a hearty appetite!

Tips

Gluten-free version: To make this gluten-free, be sure to use certified gluten-free rolled oats.

Milk swap: If you do not have unsweetened vanilla almond milk, you can use plain almond milk (or any unsweetened plant-based milk) and add ⅛ teaspoon pure vanilla extract.

To store: Store overnight oats in the refrigerator up to 5 days. They will continue to soften with each passing day.

For more inspiration, check out these tasty ideas:

Yield: Makes 1 serving

Time: 8 hours 5 minutes

⅓ cup rolled oats (see GF tip, recipe intro)
½ teaspoon ground cinnamon
⅓ to ½ cup unsweetened vanilla almond milk (see tip, recipe intro)
⅓ cup fresh or frozen raspberries
¼ cup coarsely chopped fresh or frozen peaches
1 tablespoon raisins or chopped pitted dates
1 tablespoon slivered almonds, toasted if desired

Instructions

In a pint jar combine oats and cinnamon. Carefully add almond milk to just cover oats. Top with remaining ingredients (jar will not be full). Cover jar tightly and refrigerate overnight. To serve, eat cold or transfer to a bowl and warm in microwave 30 to 45 seconds.

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Kale Apple Smoothie

Vicki Brett-Gach — Wed, 30 Apr 2025 17:18:16 +0000

This fruity green kale apple smoothie is supremely refreshing and perfect as an energizing snack or breakfast pick-me-up. Apple, banana, and orange keep the flavors lively, while fresh baby kale (you can also use spinach) adds green goodness without overpowering the fruit flavors. If your blender allows, include a few ice cubes to make it an extra chill affair. The recipe makes one large or two small smoothies.

For more inspiration, check out these tasty ideas:

Yield: Makes 2¼ cups

Time: 15 minutes

1 orange
1 green apple, unpeeled, cored, and coarsely chopped
1 banana, sliced
1 cup packed fresh baby kale or spinach
4 to 8 ice cubes (optional)

Instructions

Slice off the top and bottom of orange. Place it with a cut side down on a cutting board. Slice off the skin and white pith from top to bottom. Holding the orange over a bowl to catch juices, slide a knife between a section and membrane. At the core, turn the knife and cut between the other side of the section and the membrane. The section will drop into the bowl. Repeat to remove all sections. Squeeze membranes to release any juice. (Alternately, peel the orange and cut it into quarters.)
In a blender combine orange sections and any juice and the remaining ingredients. Cover and start blending on low, gradually increasing speed to high until completely smooth. Pour into glasses. Serve immediately.

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Baked Vegan Red Flannel Hash

Vicki Brett-Gach — Thu, 13 Mar 2025 17:03:29 +0000

This plant-based take on a popular New England hash is full-on comfort food and a great addition to any vegan brunch. Root veggies—Yukon Gold potatoes, sweet potatoes, and precooked beets—soak up the subtly spicy, herbaceous flavor of Creole seasoning, while onions add extra sweetness. Named for its resemblance to red flannel plaid, this vibrant veggie breakfast glows with exquisite color and rich, satisfying flavor—and it only uses five ingredients (plus a little salt and pepper). Serve with fresh fruit and a cup of tea for a sensational start to the day.

Tips

Cooked beets: This recipe calls for cooked beets rather than raw, as precooked beets will roast and become perfectly tender at the same rate as the potatoes in this casserole. (Plus, their juices and color won’t run in the same way that raw beets would.) You can purchase precooked beets at the store or cook raw beets yourself using our guide.

For more inspiration, check out these tasty ideas:

Yield: Makes 10 cups

Time: 50 minutes

2½ lb. Yukon Gold potatoes, unpeeled, cut into ½-inch cubes
1 lb. sweet potatoes, peeled and cut into ½-inch cubes
1 medium sweet onion, finely chopped (1½ cups)
8 oz. cooked beets, cut into ½-inch cubes
Sea salt, to taste
½ teaspoon freshly ground black pepper
¼ to ½ teaspoon Creole seasoning
Chopped fresh flat-leaf parsley (optional)

Instructions

Preheat oven to 425°F. In a large nonstick roasting pan combine all ingredients except parsley. Toss well to distribute seasonings. Add ¼ cup water to pan.
Roast, uncovered, 20 minutes. Stir gently; add another splash or two of water if vegetables look like they are getting too dry. Roast 15 to 20 minutes more or until all vegetables are tender. If you like, sprinkle with parsley.

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Confetti Cornmeal Muffins

Kathryn Hendrix, RDN, LD — Wed, 26 Feb 2025 18:59:00 +0000

Blended white beans are the secret ingredient in these colorful, savory breakfast muffins, adding heft and creaminess to the batter. Chipotle chile powder gives the gluten-free crumb a smoky flavor, while jarred roasted red peppers and corn add texture and color. Give these zesty cornmeal muffins a little kick with a smear of jalapeño pepper jelly. Serve for brunch with a veggie hash, or make ahead and freeze for an on-the-go breakfast.

Tips

Be sure to check the doneness of these muffins with an instant-read thermometer, since a toothpick in the centers will come out clean before they are actually done. Baking to 195°F ensures a lighter muffin.

For more inspiration, check out our collection of favorite vegan muffin recipes!

Yield: Makes 12 muffins

Time: 30 minutes

½ cup unsweetened, unflavored plant-based milk
3 tablespoons flaxseed meal
1 cup brown rice flour
½ cup finely ground cornmeal
1½ teaspoons regular or sodium-free baking powder
½ teaspoon ground chipotle chile
½ teaspoon freshly ground black pepper
¼ teaspoons sea salt
1 15-oz. can no-salt-added white beans, rinsed and drained (1½ cups)
½ cup unsweetened applesauce
¾ cup fresh or canned corn kernels, rinsed and drained if canned
¾ cup chopped jarred roasted red peppers
Jalapeño pepper jelly (optional)

Instructions

Preheat oven to 375°F. Line twelve 2½-inch muffin cups with paper liners or use silicone muffin cups.
In a small bowl stir together milk and flaxseed meal; let stand 5 minutes. In a medium bowl stir together the next six ingredients (through salt).
In a blender or food processor combine flaxseed mixture, beans, applesauce, ¼ cup of the corn kernels, and ¼ cup of the roasted peppers. Cover and blend until smooth. Add to flour mixture; stir until combined (batter will be thick). Fold in the remaining ½ cup corn and ¼ cup of the roasted peppers. Spoon batter evenly into prepared muffin cups. Sprinkle remaining ¼ cup roasted peppers on the tops.
Bake 18 to 20 minutes or until an instant-read thermometer inserted in centers reads 195°F (see tip, recipe intro) or tops spring back when pressed. Serve with jalapeño jelly (if using).

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Rose Tahini Granola

Jenné Claiborne — Wed, 29 Jan 2025 18:35:05 +0000

This recipe is excerpted from Sweet Potato Soul Vegan Vibes by Jenné Claiborne. Check out our interview with Claiborne to learn more about the book!

Looking for a sweet, heart-healthy treat for a loved one, Galentine, or yourself this Valentine’s Day (or any day)? This rosy granola is just the thing. Rose shines brightest when it’s the focal point of a recipe—surrounded by more subtle, albeit equally divine, flavors and ingredients—and this rose tahini granola does just that.

Instead of oil, this recipe uses tahini (sesame seed paste) to give the granola a toasty crunch as it bakes. It also adds protein, fiber, and calcium to this morning delight. Enjoy it with some unsweetened plant-based milk and fresh berries. Or pack it in a Mason jar and wrap it in a bow for a gift-worthy presentation!

Gluten-free version: To make this gluten-free, use certified gluten-free rolled oats.

Copyright © 2025 by Jenné Claiborne. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Yield: Makes 4 cups

Time: 50 minutes

½ cup tahini
⅓ cup pure maple syrup
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon sea salt
2 cups old-fashioned rolled oats
½ cup pistachios or other nuts or seeds
½ cup dried rose petals

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, combine the tahini, maple syrup, vanilla, cinnamon, and sea salt. Stir well. Stir in the oats and pistachios. Spread evenly onto the baking sheet in a thin layer. It will be very sticky.
Bake for 10 minutes.
Remove from the oven to flip and stir. Bake for another 5 minutes.
Allow the granola to cool for about 20 minutes (good luck, but it is worth the wait). Once cool, toss the granola with the dried rose petals and serve.

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Savory Breakfast Muffins with Garlic Cheese Spread

Kathryn Hendrix, RDN, LD — Thu, 02 Jan 2025 19:00:16 +0000

Pair these savory breakfast muffins with your favorite tofu scramble or vegan quiche, or enjoy them as a snack, stored in the fridge or freezer, ready to reheat when the munchies kick in. Applesauce and a “flax egg” ensure these egg-free muffins stay light and moist, while fresh garlic and dried Italian seasoning provide an herbal flavor reminiscent of an English herb scone. For extra points, serve these scrumptious muffins with a creamy Garlic Cheese Spread featuring cashews and mashed cooked winter squash. Yum!

Tips

Cashews: Soak cashews in enough very hot water to cover for 15 minutes. Drain and rinse.

Thickening the “Cheese” Spread: If your “cheese” spread gets too runny, add to a small saucepan and bring to a boil. Reduce heat and simmer 1 minute, stirring constantly until thickened.

For more inspiration, check out these tasty ideas:

Blueberry Oat Breakfast Muffins
Vegan Cinnamon Bun Muffins
Whole Grain Corn Muffins
Or check out our full round up of healthy vegan muffin recipes.

Yield: Makes 9 muffins

Time: 35 minutes

¼ cup unsalted roasted cashews, soaked (see tip, recipe intro)
¼ cup mashed cooked winter squash
¾ to 1 cup unsweetened, unflavored plant-based milk
5 cloves garlic, minced
½ teaspoon sea salt
3 tablespoons flaxseed meal
1½ cups whole wheat pastry flour
1 tablespoon dried Italian seasoning
1½ teaspoon regular or sodium-free baking powder
½ teaspoon freshly ground black pepper
1 cup unsweetened applesauce

Instructions

To make Garlic Cheese Spread, in a mini food processor combine cashews; winter squash; ¼ cup of the plant-based milk; 1 minced garlic clove; and ¼ teaspoon of the salt. Process until smooth, adding up to ¼ cup additional plant milk as needed to reach desired consistency. (Or combine in a measuring cup and blend with an immersion blender.)
Preheat oven to 375°F. Line nine 2½-inch muffin cups with paper liners or use silicone muffin cups.
In a small bowl stir together ½ cup milk and the flaxseed meal; let stand 5 minutes. In a medium bowl stir together pastry flour, Italian seasoning, baking powder, black pepper, and remaining ¼ teaspoon salt.
Stir applesauce and remaining 4 minced cloves garlic into flaxseed mixture. Add to flour mixture; stir until combined. Spoon batter evenly into prepared muffin cups.
Bake 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool in cups 5 minutes; remove muffins. Serve warm or at room temperature with Garlic Cheese Spread drizzled on top or served on the side. Store leftover Garlic Cheese Spread in an airtight container. Store in the refrigerator up to 5 days.

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Blueberry-Tangerine Oats

Nancy Macklin, RDN — Wed, 30 Oct 2024 17:05:05 +0000

Greet the day with this pretty breakfast treat, which only takes 15 minutes to prepare and is perfect for fall or winter when tangerines are in season. Rolled oats absorb tangy citrus flavor as they’re cooked with tangerine juice, while fresh blueberries and tangerine chunks lend juiciness to every bite. To finish, top with crunchy sliced almonds and, if you like, fresh mint. Feel free to adapt the sweetness with a little raw sugar or leave it out altogether if you prefer.

For more inspiration, check out these tasty ideas:

Yield: Makes 3½ cups

Time: 15 minutes

3 tangerines
1 cup rolled oats
Sea salt, to taste
1 cup fresh blueberries
1 tablespoon sliced almonds, toasted
1 tablespoon turbinado (raw) sugar
Fresh mint (optional)

Instructions

Remove ½ teaspoon zest from one tangerine. Squeeze the juice from two of the tangerines. Add enough water to tangerine juice to equal 2 cups total liquid. Peel the remaining tangerine and cut it into chunks.
In a medium saucepan bring zest and juice mixture to boiling. Stir in oats. Reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Remove from heat. Cover and let stand 2 minutes. Season with salt.
Spoon oats into mugs or bowls. Top with blueberries, tangerine chunks, and almonds. Sprinkle with turbinado sugar and, if desired, garnish with mint.

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Banana Pancake Casserole with Chocolate Chips

Darshana Thacker Wendel — Tue, 01 Oct 2024 18:29:21 +0000

This scrumptious pancake breakfast casserole is excellent for prepping ahead so that you can have a seamless morning. Cook a batch of banana pancakes the day before, and while they’re still warm, fold each into a taco shape and arrange in rows in a 3-quart casserole dish. Sprinkle with a few vegan chocolate chips for an extra decadent touch. Cover and refrigerate the casserole overnight. The next morning, all you have to do is heat it in the oven. Ripe bananas are a great way to sweeten the pancake batter, and they are also delicious sliced on top when you’re ready to serve. You can also cook these from start to finish the day of.

Tips

Gluten-free: To make these gluten-free be sure to use certified gluten-free oat flour and gluten-free vegan chocolate chips, such as Enjoy Life brand.

For more inspiration, check out these tasty ideas:

Yield: Makes 16 pancakes

Time: 45 minutes

4 ripe bananas, mashed (1½ cups)
2 cups unsweetened, unflavored plant-based milk
1 cup whole wheat flour or oat flour
2 tablespoons pure maple syrup, plus more for serving
½ cup rolled oats
1 tablespoon pure vanilla extract
¾ teaspoon baking powder
⅛ teaspoon sea salt
¼ cup vegan chocolate chips
2 ripe bananas, sliced

Instructions

In a blender combine mashed bananas, milk, flour, and 2 tablespoon maple syrup. Cover and blend until smooth. Add oats, vanilla, baking powder, and salt. Cover and pulse a few times to distribute and break the oats into bits.
Heat a nonstick griddle or large nonstick skillet over medium. For each pancake, pour ¼ cup batter onto griddle, allowing to spread to a 3½-inch circle. Cook 2 to 3 minutes or until pancakes look slightly dry on top, are golden brown on the bottom, and release easily from the pan. Flip and cook 1 to 2 minutes more. Transfer cooked pancakes to a 3-quart. baking dish, folding each into a taco shape while still warm and arranging them in rows in the dish.
Repeat with remaining batter. Sprinkle chocolate chips over pancakes. (If preparing a day ahead, let cool, then cover and chill until ready to bake.)
When ready to bake and serve, preheat oven to 350°F. Uncover and bake 20 minutes or until heated through. Top with sliced bananas and drizzle with additional maple syrup.

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Cherry and Acai Smoothie Bowls

Ellen Boeke — Fri, 19 Jul 2024 17:20:36 +0000

Save the trip to a specialty shop and make your own big bowl of antioxidant-rich acai goodness. This colorful, low-fat bowl is as refreshing as it is satisfying and is ideal for breakfast or snacking. Cauliflower, blended with plant-based milk, provides a fiber-rich base. Frozen acai, banana, and dark cherries deliver a fruity flavor that’s naturally sweet. Keep a stash of frozen fruit in the freezer, and you can make this on a whim. Top with sliced fresh banana, halved cherries, and toasted hemp seeds, and serve with a wedge of lime. Additional topping ideas include fresh berries, cacao nibs, coconut shavings, chia seeds, pumpkin seeds, or chopped nuts. Get creative—this acai smoothie bowl is yours to tweak!

Tips

Toasted hemp seeds: To toast hemp seeds, place seeds in a dry skillet. Cook over medium 5 minutes or until darkened and aromatic, shaking often. Remove from skillet and let cool.

For more inspiration, check out these tasty ideas:

Yield: Makes 2 bowls

Time: 15 minutes

¾ cup chopped cauliflower
½ to ⅔ cup unsweetened, unflavored plant-based milk
2 3.5-oz. pkg. frozen unsweetened acai, such as Sambazon brand, thawed slightly
2 cups pitted fresh or frozen dark sweet cherries, plus more for topping
1 banana, sliced and frozen (¾ cup)
½ cup sliced fresh banana
2 tablespoons toasted hemp seeds (see tip, recipe intro)
Lime wedges

Instructions

In a blender or food processor combine cauliflower and milk; cover and blend until nearly smooth. Add acai, cherries, and frozen banana. Cover and blend until smooth, adding additional milk if needed to reach desired consistency. Pour into bowls. Top with fresh banana, hemp seeds, and additional cherries. Serve with lime wedges.

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Arugula and Peach Smoothie Bowls

Ellen Boeke — Mon, 01 Jul 2024 18:20:26 +0000

Half fruit, half greens, these gorgeous peach smoothie bowls deliver vibrant goodness and make a satisfying breakfast (or snack). They come together in just 5 minutes with the help of your blender. For the smoothest blend, add arugula and orange juice first. Then, add frozen peaches and bananas. A little maple syrup rounds out the sharpness of the greens, while plant-based milk, added slowly, ensures the right consistency. Top with your choice of garnishes. Raspberries and sliced fresh peaches work well, as do banana slices, blueberries, or other fresh fruits. Sprinkle the bowls with a few pistachios and walnuts just before serving, to add a satisfying crunch.

Tips

How to freeze peaches: You can find frozen peaches in most supermarkets, but you can also freeze your own. To do so, chop or slice fresh peaches (leaving skins on). Spread pieces on a parchment-lined baking sheet. Freeze. Once frozen, transfer to a resealable plastic freezer bag for long-term storage.

For more inspiration, check out these tasty ideas:

Yield: Makes 2 bowls

Time: 5 minutes

2 cups fresh baby arugula
⅔ cup orange juice
½ to ⅔ cup unsweetened, unflavored plant milk
1 teaspoon pure maple syrup
5 cups frozen chopped or sliced peaches
1 banana, sliced and frozen (¾ cup)
1 fresh peach, pitted and sliced
¾ cup fresh raspberries
2 tablespoons coarsely chopped roasted pistachios
2 tablespoons coarsely chopped toasted walnuts

Instructions

In a blender place arugula, orange juice, ½ cup of the milk, the maple syrup, frozen peaches, and banana in the order given. Cover and blend until smooth, stirring occasionally, adding additional milk if needed to reach desired consistency. Pour into bowls. Top with remaining ingredients.

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