Fall Breakfast Meal Prep | Easy Vegan Recipes

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers similar taste with less saturated fat.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup provides a unique flavor while being vegan.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: cocoa powder

Dark chocolate is lower in sugar and adds antioxidants.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and adds a subtle flavor.

Start by making no-bake peanut butter oat bars.

In a food processor, add rolled oats and medjool dates, and process until uniform.

Add smooth unsalted peanut butter, vanilla extract, cinnamon, and salt, and process again until uniform.

Scrape down the sides and add pumpkin seeds and dried cranberries, then pulse until fully combined.

Transfer the mixture into a lined pan and press it down evenly using a spatula. Wet the spatula to prevent sticking.

Refrigerate for at least two hours to set, then cut into eight bars and store in the fridge.

For the sweet potato breakfast casserole, start with a nonstick pan and add cubed sweet potatoes with a little water, cooking on medium low for about 10 minutes, adding more water as needed.

Add onions, red bell pepper, garlic, and mushrooms, cooking until soft, then add chopped kale and cook for about two minutes until bright green.

Transfer the vegetable mixture to a baking dish, and optionally cook vegan sausage in a pan until browned, then add to the baking dish on top of the vegetables along with vegan cheese.

In a high-speed blender, combine firm tofu, nutritional yeast, fresh lemon juice, turmeric, almond milk, and Old Bay seasoning, blending until smooth and adding more almond milk as necessary.

Add herbs and black pepper, pulse to combine, then pour the tofu mixture over the vegetable mixture in the baking dish and mix until evenly combined.

Bake in the oven for about 35 minutes or until golden brown and set, then cool completely before serving, optionally garnishing with green onions.

For the instant pot apple butter, add apples, medjool dates, water, cinnamon, salt, nutmeg, ginger, and cloves to the instant pot and mix well.

Cook on high pressure for about 20 minutes, then release the pressure and transfer the mixture to a high-speed blender, blending until smooth.

Return the mixture to the instant pot and sauté on low heat for 25 to 35 minutes, mixing occasionally until thickened, covering to prevent splattering.

Add vanilla extract and lemon juice, mixing to combine, and the apple butter is ready to serve.

For the pumpkin pie chia seed pudding, in a large bowl, combine unsweetened almond milk, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, and pumpkin, whisking until uniform.

Sprinkle chia seeds over the mixture and mix until uniform, then cover and refrigerate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens