There’s something uniquely calming about bread making. It slows everything down in a way that just feels good, and this sandwich bread recipe fits right into that rhythm. Mix, knead, rest, shape, rise. Nothing complicated. It’s intentionally simple, built on a few easy-to-find ingredients, with no special equipment needed. The payoff? A delicious, soft, and sturdy loaf that tastes like something made with your own two hands—because it is.

If you’ve never made your own sandwich bread before, this is a really easy place to start. The steps are simple, and most of the work is just waiting while the yeast and dough do their thing. Our step-by-step guide shows you exactly what each stage should look like, and what to look out for as you go. By the time this loaf comes out of the oven, you’ll understand why making your own bread feels so good.

Why You’ll Love This Sandwich Bread Recipe

This loaf checks all the boxes: soft, hearty, great for slicing, and surprisingly easy to pull off. If you’re new to homemade bread, this sandwich bread recipe is the perfect place to start. Here’s why you’ll love it:

• Soft, sturdy texture. Holds its shape for sandwiches, slices cleanly, and toasts beautifully. Thick-cut avocado toast or French toast? Perfect.
• Simple ingredients. Bread flour, active dry yeast, silken tofu (more on that later), plus a few pantry staples create an easy sandwich bread you’ll love.
• No special equipment. Skip the stand mixer. If you have a bowl, a spatula, a small blender, and a loaf pan, you’re golden.
• Easy to follow. The step-by-step photos walk you through each stage so the whole process feels doable—even relaxing.
• Freezer-friendly. This bread has no preservatives, so slice and freeze it for later to keep it fresh. It thaws quickly and tastes amazing with a little boost from your toaster or hot pan.

Key Ingredients

The ingredients for this sandwich bread recipe are minimal, but each one makes an impact. Here’w what you’ll need:

• Bread Flour: This type of flour brings higher protein, which means more gluten strength and better structure. In practice, that gives you a loaf that rises taller, slices cleaner, and doesn’t cave under tomatoes, spreads, or toasting. It’s the simplest way to guarantee a soft sandwich bread with a sturdy feel.
• Silken Tofu: This is the unexpected twist that makes this recipe special. Traditional enriched breads rely on milk, eggs, or butter for softness and moisture. Silken tofu gives you the same advantages—tender crumb, subtle richness, better structure—without adding any flavor of its own. You don’t taste it at all; you just get a plush, evenly-textured loaf of homemade sandwich bread. See our note below for more on what enrichment is and why it matters.
• Active Dry Yeast: Yeast brings lift, a little background flavor, and basically starts the party. Blooming it first is your insurance policy: it proves the yeast is alive and kick-starts fermentation, and you’ll see it in your first rise.
• Fine Sea Salt: Salt seasons the bread (of course) but also subtly regulates fermentation. Too little and the dough can over-proof; too much and it drags. The amount used in this recipe keeps everything on track so the dough rises evenly.
• Warm water: This wakes up the yeast and, along with the sugar, kick-starts the blooming process. Blooming just means the yeast becomes active: after 10–15 minutes, the surface should look creamy, bubbly, and slightly expanded. Aim for warm—not hot—water. Too cool and the yeast will stall; too hot and it’ll die before it can get to work. Think “comfortable bath” temperature.
• Apple Cider Vinegar: A little acid helps tighten the gluten network and keeps the crumb tender. You won’t taste it at all, but without it, the loaf wouldn’t be quite as soft or structurally sound.
• Olive Oil: Used during the first rise to coat the dough. This keeps the surface from drying out, encourages even expansion, and gives the baked crust just a hint of color.

Step 2: Bloom the yeast – Start by waking up the yeast. Warm water + sugar + 10–15 minutes = all it needs. When the surface looks foamy and creamy, you’re good to go. If it stays flat, the yeast is dead—start over now instead of losing an hour later.

Step 3: Blend the tofu base – Add the silken tofu, salt, and apple cider vinegar to a blender and let it go until the mixture is completely smooth. This is your enrichment—what keeps the crumb soft and gives the loaf its even structure.

Step 4: Mix and hydrate the dough – Combine the tofu mixture with the bloomed yeast in a large bowl. Add the flour in stages until the dough turns shaggy and starts pulling away from the bowl. Cover it and let it rest for 10–15 minutes. That short rest hydrates the flour and makes kneading much easier.

Step 5: Knead – Turn the dough out onto a lightly floured surface and knead for 5–7 minutes. You’re aiming for smooth, elastic, and slightly tacky. If it’s sticky, dust tiny amounts of flour on the table—not the dough—until it becomes workable.

Step 6: First rise – Coat the dough lightly in oil, cover the bowl, and place it somewhere warm (your oven with just the light on works beautifully). After 1–1½ hours, the dough should look puffed and doubled in size.

Step 7: Shape the loaf – Gently pat the dough into a rectangle, fold the bottom edge up by about a third, and roll it away from you into a firm cylinder. Tuck the ends for a smooth shape, then place it seam-side down in a parchment-lined loaf pan.

Step 8: Second rise – Cover the pan with a dry tea towel and let the dough rise again until it domes just over the rim. This usually takes about an hour. If you used the oven light for proofing earlier, make sure the loaf is out before preheating.

Step 9: Bake – Score a shallow line down the center, then bake at high heat to get the rise going before lowering the temperature to finish the bake. The loaf should come out golden, sound hollow when tapped, and smell incredible.

Step 10: Cool completely – Lift it out of the pan, remove the parchment, and cool on a rack for at least two hours. This sets the crumb so you get clean slices instead of a gummy texture.

How To Serve

This soft sandwich bread works with pretty much anything you want to stack, spread, or toast. It tastes best fresh: a few hours after it’s been cooled, slice and enjoy. After about a day, slice it up, place into the freezer in slices on a parchment or silpat-lined baking sheet, then transfer to a freezer-safe bag. From there, just pop into the toaster or completely defrost and place it into a greased hot skillet to revive. Whether you lean savory or sweet, this bread for sandwiches is ready for all of it. Here are some ideas:

Breakfast Ideas

• Avocado toast: Thick slices, toasted with lemon, chili crisp, or everything seasoning.
• JUST Egg & vegan cheese sandwich: Diner perfection with a homemade touch.
• French toast: Leave the slices out to dry and get slightly stale so they can soak up liquid and turn into flavorful, sturdy slices.
• Simply sweet: Add some soft vegan butter and jelly or jam, or a drizzle of agave or vegan honey. A sprinkle of salt makes everything pop.

Lunch & Dinner Ideas

• Vegan BLT: Add tempeh bacon, lettuce, tomato, and vegan mayo.
• Garlic confit toast: Smash the cloves, spoon over the oil, and finish with flaky salt.
• Classic sandwich bread sandwiches: Vegan tuna salad, vegan deli slices, or peanut butter and jelly.
• Toasted melty situations: Grilled cheese with your favorite meltable vegan cheese brands.
• Hearty toast toppers: White beans and rosemary, marinated tomatoes, smashed beans, or miso butter. This bread will complement everything beautifully.
• Soup dipper: Perfect with tomato or split pea soup.
• Garlic bread: Toast the slices, brush with vegan butter and garlic, and enjoy.

FAQs

More Homemade Bread Recipes to Try

• Quick And Easy Focaccia
• Easy Vegan Pizza Dough
• Vegan Biscuit Recipe
• Homemade Vegan Bagels

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Sandwich Bread Recipe

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• Author: erin wysocarski
• Total Time: 3 hours 35 minutes
• Yield: 1 loaf
• Diet: Vegan

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Description

This sandwich bread recipe is everything you want in a homemade loaf: soft, sturdy, easy to slice, and makes sandwiches taste better. The dough comes together easily while a little silken tofu gives the crumb its surprisingly tender feel. If you’ve been looking for an simple sandwich bread that tastes fresh and is fun to make, you’re in the right place.

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Ingredients

• ¼ cup warm water
• 1 teaspoon sugar
• 1 packet active dry yeast (¼ oz)
• 16 ounces silken tofu
• 1 teaspoon apple cider vinegar
• 1 teaspoon fine sea salt
• 3 cups bread flour, plus up to ½ cup more only if needed
• 1 tablespoon olive oil (for the bowl)

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Instructions

Create a warm proofing environment.

Turn your oven light on for 45–60 minutes to gently warm the oven, and keep the light on during the first and second rise. This gives the dough a steady, draft-free environment around 80–85°F, which helps sandwich bread rise evenly.

Bloom the yeast.

In a small bowl, whisk together the warm water, sugar, and yeast. Let sit for 15 minutes, until the surface is very foamy.

Blend the tofu base.

In a blender, combine the silken tofu, apple cider vinegar, and salt. Blend until completely smooth.

Mix and hydrate the dough.

1. Pour the tofu mixture into a large mixing bowl and add the bloomed yeast. Stir gently to combine.
2. Add 1 cup flour, mix with a sturdy spatula, then add the second 1 cup and mix again.
3. Add in the remaining flour gradually (up to 1 ½ cups), stirring until the dough is shaggy and pulls from the edges of the bowl.
4. Cover the bowl with a damp towel and let the dough rest for 10–15 minutes to fully hydrate.

Knead the dough.

1. Turn the dough onto a lightly floured surface. Knead for 5–7 minutes, dusting the surface only as needed.
2. The dough should become smooth, elastic, slightly tacky, and able to hold a tight ball shape. If it feels sticky, add a little flour to the table so it feels workable.

First rise.

1. Drizzle 1 tablespoon olive oil into a large glass bowl. Add the dough and turn it once to lightly coat all sides in oil.
2. Cover with a damp towel and let rise in a warm spot for 1 ½ hours, or until doubled and visibly puffy.

Shape the loaf.

1. Line a 9×5-inch loaf pan with parchment paper.
2. Turn the dough onto a lightly floured surface and gently pat it into a rectangle slightly wider than your loaf pan.
3. Fold the bottom long edge (the long side closest to you) up toward the center by about one-third.
4. Roll the dough away from you into an even cylinder, keeping the roll firm to create surface tension. Tuck the edges in slightly as you roll to maintain an even shape.
5. Pinch the final seam closed, then place the loaf seam-side down into the parchment-lined pan.

Second rise.

1. Cover with a clean, dry tea towel and let rise for 1 hour, or until the top domes just above the pan’s rim.
2. If you proofed in the oven earlier, remove the pan before preheating.

Bake.

1. Preheat the oven to 425°F.
2. Score a shallow ¼-inch line straight down the center.
3. Bake for 15 minutes, then reduce the heat to 400°F (without opening the door) and bake for 30 minutes more, until the crust is golden.

Cool completely.

1. Lift the bread out of the pan immediately after baking to keep the crust from softening.
2. Remove the parchment and cool on a wire rack for at least 2 hours before slicing.

Notes

• Cooling matters. Let the loaf cool for at least 2 hours before slicing. This gives the crumb time to set so your slices come out soft but structured instead of gummy.
• Best served fresh. This soft sandwich bread is at its peak the same day it’s baked. Slice and enjoy once cooled, or toast slices the next morning to bring the crust back to life. By day two, this loaf begins to stale naturally because it has zero preservatives—normal for homemade bread.
• Short-term storage. Once fully cooled, store the loaf in a loose zip-top bag at room temperature for 1 day. Don’t seal it completely—trapping too much moisture softens the crust and can make the crumb feel damp.
• Do not refrigerate. Refrigeration dries out starches quickly, making bread stale.
• How to freeze. Slice the cooled loaf and place slices on a parchment- or Silpat-lined baking sheet, which keeps the slices from sticking together. Freeze until solid, then transfer to a freezer-safe bag for up to 2 months.
• Reheating from frozen. Toast slices straight from the freezer or warm them in a lightly greased skillet to bring back the soft center and crisp edges.
• Scaling note. This recipe makes one standard 9×5 loaf. For best structure and rise, make one batch at a time rather than doubling in a single bowl.
• Proofing reminder. If you’re using the oven-light method, warm the oven before mixing your dough and leave the light on for both rises for consistent proofing.

• Prep Time: 20 minutes
• Proofing Time: 2 hours, 30 minutes
• Cook Time: 45 minutes
• Category: Side, Snack, Lunch, Dinner, Breakfast
• Method: Baked
• Cuisine: American

The post Sandwich Bread Recipe appeared first on Olives for Dinner.

Hash browns cook beautifully in a waffle iron. Shredded potatoes get heat blasted from both sides at once, which drives off moisture fast and builds a crisp, even crust without lifting a spatula. The ridges leave little pockets of golden edges and soft centers—basically everything that skillet hash browns offer, but with better engineering.

This hash brown waffles recipe keeps that balance of crisp and soft, turning a russet potato into something that eats like a loaded baked potato. Melted vegan cheddar bakes right into the craters, with bits of smoky tempeh bacon and chopped scallions tucked inside. Serve with a dollop of dairy-free sour cream and a little squirt of sriracha if spicy is your thing. These crispy hash brown waffles are structured, savory, and built for slow mornings or lazy brunches.

Why You’ll Love These Hash Brown Waffles

A good waffle iron does more than make breakfast—it engineers texture. These hash brown waffles are shredded and waffled, creating a savory breakfast that makes weekend brunch handled. Here’s why you’ll love them:

• Crispy edges, tender middle. The waffle iron sears both sides at once, creating golden ridges that stand up to any toppings.
• Savory, not sweet. Your waffle maker is designed to make waffles, but it can do so much more. Shredded potatoes and a few savory add-ins turn it into a tool for crisp, hearty breakfasts.
• Ready in about 30 minutes. From grating the russet to closing the lid, these crispy hash brown waffles make your morning feel fun with minimal fuss.
• Make it yours. Eat it plain or load it up with tempeh bacon, crreamy avocado, your favorite hot sauce, chives, or minced red onion. If it belongs on a baked potato, it belongs on this waffle.

Key Ingredients

This hash brown waffles recipe works because every ingredient steps in to create the perfect texture and finish. These are the building blocks that transform a single potato into a fun breakfast or weekend brunch.

• Russet potato: The high starch and low moisture are what make russets perfect for waffles. They brown evenly and form that crisp shell while staying tender inside. Grate, rinse, and wring them dry—this step defines your texture.
• JUST Egg: Acts as the binder, helping the shredded potato hold together under the weight of toppings. You get clean edges and a cohesive waffle that doesn’t crumble when you lift it from the iron.
• Baking powder: A small amount of baking powder helps keep the potato mixture from compacting too tightly as it cooks. Its built-in leavening releases a bit of air and encourages even browning, giving the waffle a lighter texture and crisp, well-defined ridges.
• Vegan cheese: As it melts, it threads through the potato shreds and anchors flavor into the crust. Any cheddar-style variety works—it’s the salt and umami hit that ties everything together.
• Tempeh bacon: Adds smoky depth and a little chew. The contrast against the crisp potato gives the waffle balance and real breakfast energy. Try our smoky tempeh bacon recipe or even our shiitake bacon recipe here.
• Vegan sour cream: Cool, tangy, and rich—the counterpoint to all that crunch.
• Scallions: Sharp and fresh, they cut through the richness and add a little color. Stir some into the batter, then scatter more on top for brightness and bite.

Additional Topping Ideas

Once you’ve nailed the base, toppings are where you can start experimenting. Think in contrasts—fat against crunch, acid against starch, cool against hot. These add-ons don’t just make your savory breakfast waffles look good; they balance the salt, crispness, and heat in every bite. Here’s a few other add-ons that can make your waffle pop.

• Avocado: Soft, fatty, and cool—it rounds out the crisp edges and gives each bite a creamy contrast.
• Plain, unsweetened vegan yogurt: Adds tang and moisture without heaviness; works like sour cream but sharper.
• Kimchi: A hit of acid and funk that cuts through the starch. The heat and crunch play beautifully with the waffle’s texture.
• Corn: Sweet pops that offset the saltiness. Fresh off the cob or lightly charred kernels keep it bright and juicy.
• Cilantro: Bright, herbal, and fresh—it cuts through the richness and makes the plate feel lively. Sprinkle a few leaves over the top just before serving.
• Salsa: Brings acid, spice, and freshness all at once. A chunky pico de gallo keeps things crisp, while a smoother salsa makes it saucy.

How To Make

Golden, crispy, and impossibly easy, these hash brown waffles come together in just a few steps. No frying, no flipping—just perfectly browned potatoes pressed into crisp, structured waffles that hold all your favorite toppings. Here’s how it all goes down: grate, mix, press, top, devour. For full recipe details, scroll to the end of this post!

• Step 1: Grate and Prep the Potato – Start with one large russet potato (high starch = best crisp). Peel, grate, and soak the shreds in cold water for a few minutes to release excess starch. Swirl them around, then rinse until the water runs clear. Wrap in a clean towel and wring out every bit of moisture until the potatoes are crumbly and dry.
• Step 2: Make the Mixture – In a small bowl, whisk together the JUST Egg, olive oil, and baking powder. Pour it over the grated potato and toss to coat. Add chopped scallions, salt, pepper, and vegan cheese, then mix until everything’s evenly distributed and lightly coated.
• Step 3: Cook the Waffle – Preheat your waffle iron and coat both plates with cooking spray. Evenly spread the potato mixture across the surface, close the lid, and press gently to compact. Let the waffle cook for 10–15 minutes, or until it’s golden, crisp, and releases easily from the iron.
• Step 4: Top It Off – Transfer the waffle to a plate and load it up: a dollop of vegan sour cream, a drizzle of sriracha, extra scallions, and crumbled tempeh bacon or vegan sausage. Serve immediately.

How To Serve

These crispy waffles can go solo or play nice with just about anything breakfasty. They’ve got the crunch and salt to anchor a plate, plus enough structure to carry toppings or sides without falling apart. Here’s how to build around them:

• With tempeh bacon or shiitake bacon: Smoky, salty, and crisp—the best kind of contrast. Both add depth and a little chew that balances the potato’s crunch.
• Next to a tofu scramble: The soft texture of scrambled tofu meets this crisp waffle for a full diner-style, protein-packed breakfast.
• With quick sautéed greens or avocado: Add something fresh and green for color and contrast—sautéed spinach, wilted kale, or sliced avocado all work.
• On a sweet-savory plate: Serve with a mixed berry salad for a sweet and savory combo.
• As part of a brunch spread: Round it out with vegan smoked salmon lox with bagels, hot or cold-brewed coffee, or mimosas and enjoy!

FAQs

For More Breakfast and Brunch Recipes, Try These Next

• Easy Vegan Biscuits
• Toasted Muesli Recipe
• Creamy Chia Pudding with a Fresh Berry Compote
• Vegan Chicken and Waffles

If you made this loaded hash brown waffles recipe, please leave a star rating and feedback below. It helps others find the recipe and makes our day!

Loaded Hash Brown Waffles

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• Author: erin wysocarski
• Total Time: 30 minutes
• Yield: 1 (6-inch) waffle
• Diet: Vegan

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Description

A single russet potato meets a waffle iron and suddenly breakfast gets interesting. These hash brown waffles brown from both sides at once, building a crisp, golden crust with a soft center. Melted vegan cheddar adds richness, scallions keep it fresh, and a finish of tempeh bacon and dairy-free sour cream makes it a breakfast or brunch perfect to linger over.

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Ingredients

For the potato hash browns

• 1 large russet potato, peeled and rinsed
• 1 tablespoon JUST Egg
• 1 teaspoon olive oil
• 1 teaspoon baking powder
• 2 scallions, chopped (plus extra for topping)
• Salt and freshly ground black pepper, to taste
• ¼ cup shredded vegan cheddar cheese
• Cooking spray

To serve (optional)

• Crumbled tempeh bacon (or vegan sausage)
• Vegan sour cream
• Sriracha

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Instructions

Grate and Prep the Potato

1. Peel and grate the russet potato on a box grater.
2. Transfer the shreds to a bowl of cold water and let them sit for a few minutes to loosen excess starch. Swirl with your hand, then scoop the potatoes into a sieve and rinse until the water runs clear.
3. Wrap in a clean kitchen towel and wring out as much liquid as possible until the potatoes are crumbly and dry.

Make the Mixture

1. In a small bowl, whisk together the JUST Egg, olive oil, and baking powder. Pour over the potatoes and toss well to coat.
2. Add chopped scallions, salt, pepper, and vegan cheese. Mix until evenly combined.

Cook the Waffle

1. Preheat your waffle iron and coat both plates with cooking spray. Spread the potato mixture evenly over the surface, close the lid, and press gently to compact.
2. Cook for 10–15 minutes, or until the waffle is golden and crisp on both sides.

Top It Off

1. Transfer the waffle to a plate and top with vegan sour cream, a drizzle of sriracha, chopped scallions, and crumbled tempeh bacon or plant-based sausage.
2. Serve immediately while it’s hot and crisp.

Notes

• Yield: This recipe makes one 6-inch waffle—perfect for one or two people. You can easily double or triple it to batch-cook for brunch.
• Storage: If you make extras, let the waffles cool completely, then freeze them in a single layer on a baking sheet before transferring to a freezer bag.
• Reheat: Pop frozen hash brown waffles straight into a 375°F air fryer or toaster oven for 5–7 minutes, until crisp and heated through.
• Timing note: Waffle irons vary—if yours runs hot, check at 10 minutes; cooler models may take closer to 15. You’re looking for even browning and no visible steam.
• Serving tip: These hold best when served immediately. For multiple waffles, keep the first one warm in a 200°F oven while the next cooks.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Brunch
• Method: Waffle Iron
• Cuisine: American

This recipe was originally published in 2015 and updated in 2025 with serving suggestions and expanded topping ideas.

The post Loaded Hash Brown Waffles appeared first on Olives for Dinner.

Tempeh is already a flavor powerhouse—fermented, nutty, and full of umami depth. It’s the kind of ingredient that doesn’t need rescuing, just a good direction. So in this smoky tempeh bacon recipe, it gets soaked in soy sauce, maple syrup, and liquid smoke until every slice drinks up that sweet-salty magic. Then, once it hits the oven, something happens—edges crisp, sugars caramelize, and the whole kitchen smells amazing.

What comes out is tempeh bacon: golden, sticky, and just the right mix of salty and sweet. Baked low and slow, it builds a glossy glaze that’s crisp-edged and chewy in the center. It’s simple, deeply flavorful, and one of those recipes that quietly makes everything around it taste better—sandwiches, scrambles, or anything that needs a smoky kick.

Why You’ll Love It

Tempeh bacon is so good because it hits that perfect balance of salt, fat, acid, and smoke—all the levers that make umami feel deep and round. Once it bakes, those sugars caramelize into a glossy crust that’s crisp at the edges and chewy in the center.

• Umami in action. Tamari or soy sauce brings salt and glutamates, maple syrup adds caramelized sugars, and a little acid keeps everything bright.
• Texture you can tune. Lower heat gives you a chewy center with crisp edges; an optional quick pan-fry afterward enhances those crispy edges that make it so good.
• Flavor that deepens with time. A long soak in the smoky maple marinade allows the tempeh pull flavor all the way through. Deeper color, deeper umami.
• Super versatile. This smoky tempeh bacon works anywhere you’d use bacon bits or strips: over soup, tucked into a sandwich, or eaten straight from the tray.

Key Ingredients

A few simple ingredients come together to make this smoky tempeh bacon work. Salt, fat, sugar, and smoke build flavor in layers, transforming a block of tempeh into something with real structure, depth, and aroma.

• Tempeh: Firm, nutty, and full of umami on its own, tempeh gives this vegan bacon structure and chew. It absorbs the marinade without turning soggy, so each slice finishes crisp-edged and meaty.
• Tamari or soy sauce: The salt base. It seasons the tempeh all the way through and brings a savory, glutamate-rich depth.
• Maple syrup: Adds sweetness and shine. As it bakes, the sugars caramelize into a sticky glaze that balances the salt and smoke.
• Toasted sesame oil: A small but crucial layer of fat. It helps the marinade cling, adds subtle nuttiness, and encourages even browning in the oven.
• Liquid smoke (or smoked paprika): The aroma driver. Just a small amount gives this smoky tempeh bacon recipe that unmistakable bacon scent—sharp, warm, and nostalgic.
• Apple cider vinegar: The acid that lifts everything else. It cuts through the richness so the final bite tastes balanced instead of heavy.

How To Make Tempeh Bacon

This smoky tempeh bacon recipe works because each step builds on the last. Marination gives you flavor, low heat gives you texture, and time gives you both. For full recipe details, scroll to the end of this post.

Step 1: Slice it smart. Cut the tempeh into thin, even strips—thinner slices mean more surface for that smoky glaze to cling to. You’re creating texture before you even start cooking.

Step 2: Whisk up the flavor base. Combine the tamari, maple syrup, sesame oil, liquid smoke, and vinegar in a glass baking dish to form a perfectly balanced marinade: salty, sweet, nutty, and smoky. Whisk until it looks glossy and uniform—that sheen means it’ll cling beautifully to the tempeh.

Step 3: Marinate and wait. Lay the slices in a single layer and turn them once so they’re fully coated. A couple of hours is good; overnight is better. During this time, the soy sauce coats, the maple clings, and the smoky notes settle deep into the tempeh’s grain.

Step 4: Bake low and slow. At 300°F, sugars caramelize gradually instead of burning. Flip halfway through and brush with more marinade to build a sticky surface that will crisp once it cools.

Step 5: Rest and admire. The tempeh bacon is done when the slices are bronzed and glossy. They’ll firm up a little as they cool into the ideal balance of chewy and crisp.

How To Serve

Tempeh bacon can carry a meal or just play well with other components. This smoky tempeh bacon is crisp-edged and versatile enough to move from breakfast to dinner without breaking stride. Here are some of our favorite ways to serve tempeh bacon:

• Layer it into sandwiches. Try it stacked in a vegan BLT or tucked into our tempeh Reuben for a salty-sweet contrast. Make your own sandwich bread with this simple recipe.
• Top a breakfast plate. Pair this plant-based bacon with our tofu scramble, roasted potatoes, or slide it next to vegan French toast for a sweet-savory mix.
• Upgrade your avocado toast. A few slices on warm toast with smashed avocado, chili flakes, and a drizzle of olive oil … perfection.
• Crumble it over soup or salad. Adds smoky crunch to a creamy soup or roasted Brussels sprouts. It’s especially good on our vegan clam chowder, vegan split pea soup, or a miso-dressed slaw.
• Use it as a flavor base. Chop and fold this plant-based bacon into carbonara-style pasta or vegan Alfredo pasta.
• Make a fun appetizer. Use this vegan bacon recipe to make vegan bacon-wrapped scallops or chop finely and serve over these loaded smashed potatoes.
• Eat it straight from the oven. Eating this crispy, glossy smoky tempeh bacon warm from the tray is a protein-packed umami snack.

FAQs

For More Vegan Bacon Recipes, Try These Next

• Shiitake Bacon
• Creamy Roasted Parsnip Soup
• Maitake Bacon
• Vegan Pork Buns with Oyster Mushroom Bacon

If you try this tempeh bacon recipe, please drop a comment and rating below. Your feedback helps others discover the recipe, and we love hearing how it turned out for you.

Tempeh Bacon

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• Author: erin wysocarski
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

This smoky tempeh bacon recipe turns plain tempeh into something crisp, salty, and full of umami. A simple marinade of tamari, maple syrup, sesame oil, and liquid smoke gives it a beautiful sweet-savory depth. Bake it low and slow until the edges caramelize into chewy, smoky perfection.

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Ingredients

• 8-ounce block of plain tempeh
• 2 tablespoons olive oil
• 3 tablespoons tamari or soy sauce
• 2 tablespoons maple syrup
• 2 teaspoons toasted sesame oil
• 1 teaspoon liquid smoke (or 1/2 teaspoon smoked paprika)
• 1 teaspoon apple cider vinegar
• Freshly ground black pepper
• olive oil, for the baking sheet

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Instructions

To prepare and marinate

1. Slice the tempeh widthwise into 4 even squares. Turn each square on its side and cut it horizontally into thin strips—about 9 per piece—to make roughly 36 slices.
2. In a shallow glass or ceramic dish, whisk together the olive oil, tamari, maple syrup, sesame oil, liquid smoke, vinegar, and a few grinds of black pepper until smooth and glossy.
3. Arrange the tempeh slices in a single layer in the marinade, turning them once so each piece is coated.
4. Cover and refrigerate for several hours or overnight, flipping once midway so every side absorbs the smoky glaze. (A 2-hour quick marinade works in a pinch.)

To bake

1. Preheat oven to 300°F (150°C).
2. Line a large baking sheet with parchment and brush or drizzle it lightly with olive oil.
3. Lift the tempeh from the marinade and arrange the slices in one layer. Reserve any leftover marinade.
4. Bake for 15 minutes, then flip each piece and brush with a bit of the reserved marinade.
5. Continue baking another 15 minutes, or until the slices look darkened, slightly crisp at the edges, and caramelized.
6. Let cool a few minutes—they’ll firm up as they rest.

Notes

• Storage: Keep cooled slices in an airtight container in the refrigerator for up to 5 days.
• Reheating: Warm in a skillet with a drizzle of oil over medium heat until edges sizzle again.
• Make ahead: Slice and marinate the tempeh up to a day in advance (or even two if you like a bolder flavor). Keep it covered and chilled until you’re ready to bake.
• Extra-crispy option: For bolder texture, pan-sear baked slices for 1–2 minutes per side right before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side, Breakfast
• Method: Baked
• Cuisine: American

The post Tempeh Bacon appeared first on Olives for Dinner.

A good bagel feels like it should be straightforward—flour, water, yeast, salt. Chewy inside, shiny crust outside. But if you’re vegan, that simple equation doesn’t always hold. A glossy egg wash, a spoonful of honey, or even dough conditioners like L-cysteine can quietly shift a “plain” bagel into not-so-vegan territory. Suddenly, breakfast can be served with a bit of confusion.

This guide untangles all of that and more. We’ll look at what makes a bagel truly vegan, the common red flags to watch for, and how chains like Panera, Starbucks, and Einstein Bros stack up. You’ll also get tips for scanning grocery labels, and creative ways to dress up your bagel. By the end, you’ll know exactly which bagels are vegan—and how to make sure yours always are. So, let’s start with the quick answer.

Yes, many bagels are vegan. The classic dough is just flour, water, yeast, sugar, and salt—often with barley malt or a little sugar. What makes some not vegan are extras like egg wash, dairy, honey, or dough conditioners. The details vary, but here are the most common ingredients to watch for.

What Makes Some Bagels Non-Vegan?

On paper, bagels look safe: flour, water, yeast, sugar, salt. That’s the classic formula. But the moment you wander into bakeries or chains, some extra ingredients can start to sneak in. Here are some of the common non-vegan offenders:

• Egg wash: This is the reason some bagels gleam in bakery windows. Brushed on before baking, it creates that golden shine and crisp shell. Gorgeous, yes—but definitely not vegan. If the crust looks extra glossy, it’s a good sign egg was involved.
• Milk or whey powder: These sometimes slip in to make bagels taste softer or “richer.” You won’t see them in every recipe, but they often pop up in sweeter or flavored varieties. Many people ask, do bagels have dairy? The answer is sometimes—plain bagels usually don’t, but milk or whey can sneak into others, so scanning the label is always the safest move.
• Honey: This one is easy to overlook because it blends right in with other sugars. You’ll often see it in “whole wheat” or “artisan” bagels, where it adds a subtle sweetness. It’s common in traditional recipes but of course not vegan-friendly.
• L-cysteine: This ingredient is the trickiest of the bunch. It’s a dough conditioner that keeps bagels soft and shelf-stable, especially in mass-produced brands. Some versions are plant-based forms made by microbial fermentation, but many are sourced from feathers or even hair. Unless it’s clearly labeled vegan, it’s best to avoid it.

Think of these as your bagel red flags. If any show up on a label, you know that bagel isn’t vegan.

Chain & Café Guide: How to Check at Popular Spots

Grabbing a bagel on the go is convenient, but it’s also where things get tricky. Ingredients can shift by region, seasonal menus come and go, and that “plain” bagel on the counter may not be the same one listed online. The easiest way to stay confident is by leaning on each chain’s official allergen chart—it’s the one place you’ll get a clear answer.

Think of this as your shortcut. Instead of memorizing long lists of “safe” or “not safe” bagels that change every year, use the tools the chains publish and double-check the flavors you love. Here’s what you need to know about some of the most common spots: Panera, Starbucks, and Einstein Bros.

Panera

Panera updates its Allergen Guide regularly, and that’s the most reliable place to check. Some bagels are brushed with egg or sweetened with honey, and milk shows up in certain doughs, so confirm in the chart before you order. If you’re searching specifically for “Panera vegan bagels,” the plain, everything, blueberry, and sesame are often listed as dairy-free, but formulas can change.

Starbucks

Starbucks labels its plain bagel as vegan on its U.S. menu page; check your store for rotating options and standard shared-equipment notices. The Everything Bagel varies more, and all options come with a shared-equipment disclaimer. If cross-contact matters to you, it’s worth double-checking the ingredient list online. For anyone Googling “Starbucks vegan bagels,” the plain is your go-to, while everything and sprouted grain options may rotate in or out depending on the location.

Einstein Bros.

Einstein Bros. has a wide lineup of bagels that often come dairy- and egg-free, but recipes can change by store and by season. The best way to confirm is to check their Nutrition & Allergen chart for each bagel flavor, or just ask. If you search for “Einstein Bros vegan bagels,” it usually points to plain, everything, cinnamon raisin, and sesame as options, but honey can appear in some doughs.

Grocery Bagels & Labels: Finding Vegan Options

Shopping the bagel aisle feels a little easier than guessing at a café counter. You’ve got the label in your hand, and the truth is right there. The classics—plain, everything, sesame, onion—tend to be accidentally vegan. But some sneak in animal ingredients like honey and egg.

That doesn’t mean you’re stuck guessing. A few national brands have built trust by keeping their formulas consistently vegan, while others mix it up depending on the flavor. Knowing which labels to trust (and which ones to read twice) makes the difference between tossing a bag in your cart and realizing later you brought home bagels you can’t eat.

Dave’s Killer Bread Plain Awesome Bagels

Dave’s is the brand you grab when you don’t want to think twice. They are also listed as USDA/non-GMO if that’s important to you. They’ve got that dense, hearty chew that makes a bagel feel substantial, and they don’t collapse under toppings. Plus, they’re stocked in most big grocery chains, so you don’t need a specialty store to find them. If you want reliable vegan bagels that travel well from breakfast to sandwiches, this is the bag to buy.

Trader Joe’s Everything Bagels

Trader Joe’s has turned these into a cult favorite, and for good reason. The ingredient list is typically short and straightforward: flour, water, yeast, salt, sesame, onion, poppy seeds. The texture leans softer than a true New York bagel, but once toasted, the edges crisp up and the flavor holds up beautifully. However, Trader Joe’s rotates suppliers, so be sure to check the package each time. For weekday breakfasts or quick vegan sandwiches, these deliver without the label stress. Note that some gluten-free Trader Joe’s bagels contain egg whites.

Thomas’ New York Style Bagels

Thomas’ is everywhere—grocery stores, corner shops, convenience stores—which makes them tempting for convenience alone. But not every flavor is vegan. The Plain and Blueberry bagels are typically dairy- and egg-free, while Honey Wheat, Cinnamon Swirl, and a few of their “limited edition” flavors include animal products. That means scanning the back panel matters every single time. For vegans, Thomas’ can be a solid backup option, but only if you stick to the basics.

Panera Bagels

Panera’s bagels don’t just live behind the café counter—you’ll also find them bagged up in grocery store aisles. The formulas mirror what’s sold in-store, which means some flavors are vegan-friendly (plain, everything, sesame) while others lean on honey or dairy. The upside of buying the bagged version is that you’ve got the full ingredient list right in your hand. Check the label, stick to the classics, and you’ll usually be in safe territory.

Regional Grocery Brands

Supermarket bakeries often crank out their own plain and everything bagels, and many of those are naturally vegan. But recipes shift with suppliers, and some bakeries add honey to multigrain or brush egg wash on for shine. The good news is you don’t need to guess—you can check the ingredients on the package or ask at the counter. It’s worth doing, because local grocery bagels can be surprisingly good, and when they’re vegan, they’re often the freshest option you’ll find.

How to Order Vegan Bagels Anywhere

Not every bagel comes from a chain with a polished allergen chart. Sometimes you’re at a neighborhood deli, a café that makes its own dough, or the corner bakery down the street. That’s where it helps to know the right cues, so you can order with confidence instead of guessing.

Most small bakeries use the same basic dough recipe—flour, water, yeast, salt, sugar. Where things shift is in the finish. Egg wash is the most common non-vegan culprit, and honey can sneak into multigrain or wheat bagels. If the menu doesn’t spell it out, simply asking for an ingredient list can usually clear things up.

Smart Ways to Check

• Start with the classics. Plain, everything, sesame, and onion are the most reliable. Most bakeries stick to the traditional formula for these flavors—flour, water, yeast, salt, sugar—and leave it at that.
• Watch the shiny finish. A natural boil-and-bake crust looks matte and chewy. If a bagel has a glossy shell, it may have been brushed with egg wash before baking.
• Check wheat or multigrain. These are where honey often slips in. Many bakeries use it as a sweetener, so it’s worth asking even if the bagel looks straightforward.
• Switch up the spreads. A plain bagel may be vegan, but if the toppings offered aren’t, you’ll be crunching on a dry bagel. If you are able, plan in advance and slip some vegan cream cheese into your bag for a perfect schmear. You can also ask for hummus, peanut butter, or avocado if you want a vegan-friendly option.
• Confirm with the baker. Independent shops may not have a printed allergen chart, but they know their recipes. Asking directly about egg, milk, or honey in the dough is the fastest way to get an honest answer.

Vegan Bagel Toppings That Actually Deliver

Once you’ve got a vegan bagel in hand, the toppings decide whether it’s a quick breakfast or a lazy brunch. Think creamy + briny, crisp + herby, sweet + salty—easy pairs that wake everything up. This list is mix-and-match, so you can build a deli stack, a quick weekday bite, or something sweet with coffee.

If you’re keeping things plant-based, there’s no compromise here—just good texture and flavor. Start with a creamy base, add something bright or briny, then layer crunch or heat. For a deli vibe, our carrot lox recipe gives you that silky, smoky note, and our Vegan Cheese Guide can help you find a spread you’ll love.

Creamy Bases (your “schmear” layer)

• Vegan cream cheese (plain or chive)
• Whipped tofu “schmear” (soft tofu + lemon + chives)
• Cashew cream, vegan labneh-style spread, or our vegan ricotta recipe (tangy, spoonable)
• Hummus (classic, roasted red pepper, or lemon-tahini)
• Avocado mash (lemon, salt, chili flakes)
• White bean spread (olive oil, garlic, parsley)
• Baba ganoush (smoky, silky eggplant dip)
• Cashew cheese spread

Deli-Style & “Lox-y” (briny, smoky, layered)

• Carrot lox (silky, smoky; pairs well with dill)
• Capers (briny pop)
• Thin-sliced red onion or quick-pickled red onions
• Fresh chives or scallions
• Nori flakes/dulse/kelp granules (oceanic note; use vegan furikake or a simple nori-sesame mix)

Fresh Veg & Crunch (clean, crisp, bright)

• Cucumber ribbons, tomato slices, radishes, sprouts
• Shaved fennel, arugula, baby greens
• Roasted peppers or marinated artichokes (drain well)
• Sliced jalapeños (fresh or pickled) for heat + tang

Briny & Pickled (big flavor, little effort)

• Capers (yes, twice; they do heavy lifting)
• Cornichons or dill pickles (thin-sliced)
• Pickled banana peppers or pepperoncini
• Probiotic-rich sauerkraut or curtido for a tangy, crunchy layer
• Giardiniera (mild or hot), chopped

Hearty Proteins (make it a meal)

• Baked or smoked tofu slices (black pepper and thyme crust is great)
• Tempeh bacon or shiitake mushroom bacon
• Vegan tuna salad (lemon, nori, celery)
• Tofu scramble
• Seitan deli slices (pastrami-style, if you have them)
• JUST Egg (folded or scrambled)

Sweet Spreads (weekend coffee energy)

• Peanut, almond, or cashew butter
• Tahini + maple (pinch of salt = magic)
• Fruit preserves/jam, date paste, or apple butter
• Chocolate-hazelnut-style vegan spread (light layer)

Fruit & Crunch (add-ons that pop)

• Banana, strawberries, blueberries, or apple slices
• Toasted seeds (sesame, pumpkin, sunflower) or chopped nuts (walnuts, pistachios)
• Coconut flakes (lightly toasted)

Seasonings & Drizzles (small things, big payoff)

• Everything bagel seasoning (on more than just the bagel)
• Flaky salt, fresh pepper, lemon zest
• Chili crisp, crushed red pepper, or Aleppo pepper
• Olive oil or chili oil drizzle
• Maple syrup, agave, or a light balsamic glaze (for sweet builds)

Ready-to-Build Combos (copy+paste to your plate)

• Vegan deli: Cream cheese + carrot lox + capers + red onion + dill + lemon
• Green & crunchy: Avocado mash + cucumbers + radish + sprouts + lemon zest
• Breakfast salad: Tofu scramble + arugula + chives + black pepper
• Mediterranean: Hummus + tomato + cucumber + olives + za’atar + olive oil
• Sweet-salted: Almond butter + strawberries + maple + flaky salt
• Smoky mushroom BLT-ish: Tempeh or shiitake mushroom bacon + tomato + lettuce + vegan mayo

FAQs

The Takeaway

So, are bagels vegan? Sometimes yes, sometimes no—and now you know how to tell the difference. The classics (plain, everything, sesame, onion) are usually safe, while sneaky add-ins like egg wash, honey, or milk can tip the scale. Once you know those red flags, spotting a vegan-friendly bagel gets a whole lot easier.

And here’s the good news: once you’ve got the bagel, the toppings make it yours. Think a thick layer of tangy vegan cream cheese, a briny stack of smoky carrot lox, or just avocado and salt when you need something quick and simple. In the end, a vegan bagel isn’t a substitute or compromise—it’s every bit as chewy and golden, because a good bagel should always be the real deal.

More Vegan Food Guides To Explore Next

• How to Press Tofu (Without A Tofu Press)
• Clean As You Go: Tips To Stay Organized While Cooking
• How To Build Umami Flavor With Vegan Ingredients
• Vegan Pasta and Noodle Recipes: The Ultimate Guide

We hope this article has answered your question: Are bagels vegan? If you have any brands or tips to share, please share them in the comments!

The post Are Bagels Vegan? appeared first on Olives for Dinner.

If you thought making your own vegan yogurt meant precise temperatures, special equipment, or a deep dive into fermentation science—good news: it doesn’t. All you need are two ingredients: a can of full-fat coconut milk and a probiotic capsule. Just stir them together, set the jar aside, and let time do its thing. And since the time is going to pass anyway, you might as well have homemade yogurt waiting for you at the end of it.

The result? Thick, creamy, tangy yogurt that’s perfect for spooning, swirling, or piling high with granola and fruit. No precision is required—just patience. And once you see how easy this is, it’s the kind of recipe you’ll want in your regular meal prep rotation.

Why This Vegan Yogurt Recipe Just Works

Making homemade vegan yogurt doesn’t have to be complicated. This simple 2-ingredient method gives you thick, creamy, and tangy yogurt with almost no effort—no yogurt maker, no heating, just time. Whether you’re new to homemade yogurt or looking for an easy go-to recipe, this one is as low-maintenance as it gets. Here’s more reasons you’ll love it:

• Just two ingredients: No need for a store-bought starter. All you need is full-fat coconut milk + a probiotic capsule to kickstart fermentation.
• No special equipment: No thermometer, no heating, no yogurt maker—just a clean jar and a spoon.
• Naturally thick & creamy: Coconut milk makes this yogurt rich & velvety, no thickeners needed.
• Perfectly mild & tangy: Eat it plain, swirl it with fruit, or use it in sweet & savory dishes.
• Customizable: Want it thicker? Strain it. Need it sweeter? Stir in maple syrup or vanilla.
• Dairy-free & gut-friendly: Packed with probiotics for a dairy-free, plant-based boost of good bacteria.

The Two Ingredients You’ll Need for Perfect Vegan Yogurt

This homemade vegan yogurt works because of two simple ingredients—but not just any two. The right coconut milk gives you that thick, creamy texture, and a high-quality probiotic powder is what transforms it into tangy, spoonable yogurt. Here’s what to look for when choosing your ingredients:

• Coconut Milk: Full-fat canned coconut milk is what makes this yogurt naturally thick and luscious—no added thickeners needed. Look for brands with minimal ingredients (just coconut + water) for the best results. Skip anything labeled “lite” or “low-fat,” since it won’t set up as well.
• Probiotics: The key to fermentation! A broad-spectrum, dairy-free probiotic capsule with at least 50 billion CFUs gives you the best consistency and tang. Just open and sprinkle the powder in—no need for a store-bought yogurt starter. Need a recommendation? Check out our guide to the best vegan probiotics for some solid choices!

How to Make Vegan Yogurt (No Heating, No Fuss)

Making homemade vegan yogurt is as simple as stir, wait, and enjoy. No heating, no fancy gadgets—just a jar, two ingredients, and time. The probiotics do all the work, turning coconut milk into thick, creamy yogurt with that perfect tang. Here’s exactly how to make it happen:

Step 1: Whisk the Coconut Milk – Open your can of full-fat coconut milk and pour it into a clean bowl or jar. Whisk until smooth—you want to fully incorporate any separated coconut cream and water for a consistent texture.

• Pro Tip: Some brands naturally separate more than others. If yours is super chunky, warm the can in a bowl of hot water for a few minutes before opening to soften it up.

Step 2: Add the Probiotic Powder – Open your vegan probiotic capsule and sprinkle the powder into the coconut milk. Whisk again to evenly distribute the probiotics.

• Why This Works: Probiotics contain the live bacteria that ferment the coconut milk, giving it that signature yogurt tang. The more evenly distributed, the better the fermentation.

Step 3: Transfer to a Clean Jar & Cover – Pour the mixture into a sterilized glass jar—this keeps unwanted bacteria from interfering. Cover loosely with a thin cheesecloth or clean kitchen towel to allow airflow.

• What Not to Use: Avoid using a metal lid or spoon to stir, as some metals can interfere with fermentation. A glass jar and a non-metal whisk or spoon are best.

Step 4: Let It Ferment at Room Temperature – Place the jar in a warm, draft-free spot, like the back of your countertop—somewhere stable where it won’t be disturbed. Avoid direct sunlight, since too much heat can interfere with fermentation. Here’s your taste-test guide:

• At 24 hours: Check for a mild tangy flavor.
• At 36–48 hours: The tanginess intensifies. Taste-test with a clean spoon to see when it’s perfect for you.

Fermenting option: If your kitchen runs cool, you can place the jar on a baking tray in the oven with just the oven light on—this provides a gentle, stable warmth without overheating the yogurt. We’ve tried both methods, and they both work great!

Troubleshooting

• If your yogurt smells off (think rotten milk instead of tangy goodness), it’s best to discard it and start fresh—this usually means unwanted bacteria got in.
• If your yogurt seems too thin, don’t worry! It will naturally thicken as it chills. If it’s still runny after refrigerating for 12 hours, the issue may be:
• Probiotic strength: Some brands work better than others. Try a broad-spectrum probiotic with at least 50 billion CFUs.
• Coconut milk quality: Lower-fat or additive-heavy brands may not set as well. Stick to full-fat coconut milk with minimal ingredients.
• Fermentation time: If your kitchen runs cool, the yogurt may need closer to 48 hours to fully develop structure before chilling.
• Once your yogurt has reached the perfect tanginess, chill it in the fridge for at least 12 hours. This stops fermentation and helps it firm up into a thick, creamy consistency.

Step 5: Chill & Enjoy! Once your yogurt has reached the perfect tanginess, cover it with a lid and transfer it to the fridge. The cold temperature stops fermentation and helps it thicken up into that dreamy, spoonable texture. Give it at least 12 hours to set before digging in!

Optional: Want Even Thicker Yogurt? If you want a Greek-style vegan yogurt, try these tricks:

• Strain It: Line a fine-mesh strainer with cheesecloth, pour the yogurt in, and let it drain in the fridge for 2-3 hours.
• Chill Longer: The longer it sits in the fridge, the thicker it gets. Give it at least 12 hours before judging the final texture.

How to Use It: Spoon it straight from the jar, swirl it into smoothies, or top it with fruit and granola for an easy breakfast.

Upgrade Your Vegan Yogurt: Flavor It Your Way

This yogurt is great on its own—creamy, tangy, simple—but also? It’s a total blank canvas. Want it fruity? Sweet? A little fancy? Or maybe even savory? Easy. Here’s how to mix it up.

Sweet & Fruity Add-Ins

• Fresh or frozen fruit: Mash in berries, stir in diced mango, or swirl in some stewed apples.
• Jam or fruit compote: A spoonful of homemade mixed berry compote makes it taste like something from a fancy café.
• Maple syrup or agave: A drizzle takes the tang down a notch in the best way.
• Vanilla or almond extract: Just a splash for extra warmth and depth.
• Cinnamon or cardamom: A little cozy spice goes a long way.

Savory & Tangy Twists

• Lemon juice & zest: Brightens up the tang and makes it pop.
• Garlic & herbs: Stir in minced garlic, dill, or chives for a tzatziki-style moment.
• A drizzle of olive oil & sea salt: Sounds weird, tastes amazing. Try it with roasted veggies or warm bread.

Want Greek Yogurt Vibes?

For a thick, ultra-creamy Greek-style yogurt:

• Strain it using a cheesecloth over a fine-mesh strainer for 2–3 hours.
• Add a pinch of salt—it brings out the tang.
• Serve with granola, nuts, or a drizzle of vegan honey or agave because texture contrast is everything.

Ways to Serve

Spoon it straight from the jar, swirl it into smoothies, or use it as a base for dressings and dips. Here are a few go-to ideas:

• Breakfast: Topped with granola, fruit, and a drizzle of maple syrup.
• Smoothies: Blended into a creamy, probiotic-packed drink.
• Dips & Dressings: Whisked into a garlicky tahini dressing or a herby yogurt dip.
• Wraps & Sandwiches: Drizzle onto sandwiches or wraps for a tangy, creamy twist!
• Savory Bowls: As a cool, tangy contrast to spicy dishes like curry or grain bowls.

FAQs

More Creamy, Dreamy Vegan Recipes

• Easy Roasted Red Pepper Sauce Recipe
• Creamy Pasta with Vegan Scallops
• Hearty Roasted Parsnip Soup
• Fermented Cashew Cheese Spread

If you tried this vegan yogurt recipe, please leave a comment and star rating below! Your feedback means a lot and helps others find my content!

Homemade Vegan Yogurt

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• Author: erin wysocarski
• Total Time: 48 hours
• Yield: 2 servings
• Diet: Vegan

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Description

Thick, creamy, tangy, and made with just two ingredients—this homemade vegan yogurt is so simple. No special equipment, no heating, just stir, wait, and let the probiotics do their thing. Spoon it straight from the jar, pile it with granola, or swirl it into your morning smoothie—however you serve it, it’s DIY yogurt magic!

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Ingredients

• 1 (13.5-oz) can full-fat coconut milk (no added thickeners for best results)
• 1 vegan probiotic capsule (50+ billion CFU, broad-spectrum)

Cook Mode Prevent your screen from going dark

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Instructions

1. Whisk the coconut milk. Open your can of full-fat coconut milk and pour it into a clean bowl or jar. Whisk until completely smooth.
2. Add probiotics. Open the probiotic capsule and sprinkle in the powder. Whisk again to evenly distribute.
3. Transfer to a sterilized jar. Cover loosely with a thin cheesecloth or a clean kitchen towel to allow airflow.
4. Let it ferment. Place the jar in a warm, draft-free spot and let it sit for 24 to 48 hours. Taste-test with a clean spoon after 24 hours—if you want more tang, let it go longer, checking every 12 hours until it’s just right.
5. Chill to thicken. Once it’s tangy enough, cover with a lid and refrigerate for at least 12 hours to thicken.
6. Serve & enjoy. Spoon it straight from the jar, top with granola and fruit, or mix it into smoothies.
7. Want it thicker? Strain it through cheesecloth in the fridge for 2–3 hours for a Greek-style texture.

Notes

• Storage: After fermenting, store in the refrigerator and consume within 3-5 days.
• Use full-fat coconut milk. Lite or low-fat versions won’t thicken properly. For best results, choose brands with just coconut + water and no added thickeners.
• The right probiotic makes a difference. A broad-spectrum vegan probiotic (50+ billion CFU) works best. Avoid probiotics with prebiotics, as they can interfere with fermentation.
• Tangy or mild? You decide. Taste-test at 24 hours for a milder yogurt or let it ferment up to 48 hours for a stronger tang.
• Need it thicker? Strain through cheesecloth in the fridge for 2–3 hours to get that Greek yogurt texture.
• Something smells off? Toss it. If your yogurt smells rotten instead of tangy, it’s likely due to weak probiotics or unwanted bacteria—best to start fresh.

• Prep Time: 5 minutes
• Fermentation Time: 48 hours
• Category: Snack
• Method: Cultured, Fermented
• Cuisine: Middle Eastern, American

The post Homemade Vegan Yogurt (2-Ingredient Recipe) appeared first on Olives for Dinner.

Vegans will turn anything into bacon, and for good reason. That crispy, smoky, salty magic isn’t about the meat—it’s about the method. And when it comes to plant-based bacon, shiitake mushrooms might just be the GOAT.

Shiitakes bring the perfect balance of meaty texture, deep umami, and crispability (yep, we’re making that a word). With just a handful of ingredients and a little time in the oven, they transform into crackly, savory bites that are just as good piled onto a sandwich as they are eaten straight off the pan.

This shiitake bacon brings big, bold, smoky flavor to everything it touches—whether it’s adding crunch to a tofu scramble, lending depth to a creamy pasta, or stealing the show in a grain bowl. However you use it, expect an extra hit of crispy, umami-packed deliciousness. For more on how to cook shiitakes, check out our comprehensive guide on shiitakes and for another plant-based bacon option, try our tempeh bacon recipe.

Why You’ll Love This Shiitake Bacon Recipe

Shiitake mushrooms were practically made for this. Their naturally rich, umami-packed flavor and crisp-up potential make them a dream ingredient for plant-based bacon. With just a few pantry staples and a little time in the oven, they transform into smoky, crispy perfection—no fancy ingredients, no fuss, just straight-up deliciousness. Here’s why you’ll love it:

• It’s ridiculously crispy. Some plant-based bacon recipes lean chewy, others go brittle—this one hits the sweet spot. Shiitakes naturally crisp along the edges while staying slightly tender in the center, giving you that satisfying crunch in every bite.
• It soaks up smoky flavor like a dream. Shiitakes are flavor sponges in the best way possible. A quick marinade in a blend of liquid smoke, toasted sesame oil, and smoked paprika works its magic, infusing them with deep, savory layers that rival anything store-bought.
• No complicated steps, no frying mess. Just a simple oven bake that does all the heavy lifting. Toss everything together, spread them out, and crispy, smoky perfection awaits. Bonus: your kitchen will smell incredible while they bake.
• It makes everything taste more interesting. Avocado toast? Next level. Tofu scramble? Instant upgrade. Grain bowls, pasta, soup, sandwiches? Shiitake bacon brings an extra hit of crunch and umami magic that turns any dish into a showstopper.
• Big flavor, minimal ingredients. No long ingredient lists, no complicated techniques—just a few simple seasonings and a foolproof oven method to bring out deep, smoky, umami-packed goodness.

Key Ingredients

This is a simple recipe with just a handful of ingredients, but each one works together to turn humble shiitake mushrooms into something wildly flavorful. From deep, smoky richness to crisp, golden edges, each element is here for a specific reason. Here’s what you’ll need:

• Shiitake Mushrooms: Shiitake mushrooms are the star of this recipe, and for good reason. Known for their deep umami richness, they have a naturally firm bite that crisps up beautifully in the oven. You’ll typically find two main types: flower mushrooms (花菇), which are thicker and more structured, and winter mushrooms (冬菇), which are lighter and more delicate. Both work, but the larger, meatier flower mushrooms hold up best for that perfect crisp-chewy balance.
  
  Why shiitakes? Unlike other mushrooms, they naturally dehydrate as they cook, intensifying their flavor while developing golden, crispy edges—making them an unbeatable base for plant-based bacon.
  
• Olive Oil: A little fat = a lot of flavor. It helps shiitakes caramelize instead of drying out, creating crispy edges with a rich, golden finish. You could swap in avocado oil for a higher smoke point, but olive oil’s subtle fruitiness plays especially well here.
• Toasted Sesame Oil: This isn’t just about fat—it’s about depth. Toasted sesame oil brings a rich, nutty, slightly smoky undertone that pairs beautifully with the shiitakes’ natural umami. A little goes a long way!
• Liquid Smoke: The secret weapon. This adds that just-off-the-grill depth without needing a smoker. It’s literally condensed smoke from burning wood that’s pure flavor magic. If you’re skeptical, just use a little extra smoked paprika instead, but liquid smoke delivers the most authentic, bacon-y punch.
• Salt: Seems basic, but it’s doing a lot of heavy lifting. Salt draws out moisture, intensifies umami, and balances all that deep smokiness. If you want an extra punch, swap in smoked sea salt for even more depth.
• Smoked Paprika (Optional, But Recommended): A double dose of smokiness never hurt anyone. Smoked paprika boosts the bacon-like flavor, adds subtle sweetness, and gives the mushrooms a deep, golden hue as they crisp up.

How to Make Shiitake Mushroom Bacon (Step-by-Step)

Making shiitake bacon is as easy as slice, season, and bake—no fancy techniques required, just a little patience while they crisp to perfection. The mushrooms soak up smoky, savory goodness, then transform into crispy, cravable bites in the oven. Here’s what you’ll do. For full recipe instructions, scroll to the end of this post!

• Step 1: Slice ‘Em Right – Thin, even slices = maximum crispiness. Slice the shiitake caps about ⅛-inch thick so they crisp up evenly. Too thick, and they stay chewy; too thin, and they can burn before developing that perfect crisp-chewy balance.
• Step 2: Build the Flavor – A quick marinade = deep, smoky layers. Toss the shiitake slices with olive oil, toasted sesame oil, liquid smoke, and a pinch of salt. Shiitakes naturally absorb flavor like a sponge, so even a short soak gives them major depth.
• Step 3: Spread ‘Em Out – No crowding = better crisping. Arrange the mushrooms in a single layer on a parchment-lined baking sheet, making sure they have space. Overlapping leads to steaming instead of crisping—we want that golden, crackly goodness.
• Step 4: Bake Low & Slow – A two-temperature bake = the ultimate texture. Start at 350°F to slowly dehydrate the mushrooms and lock in flavor, then crank it up to 375°F for that final crisp. The gradual heat change mimics the way traditional bacon crisps and deepens in flavor.
• Step 5: Let ‘Em Rest (If You Can Wait!) – Cool = even crispier. Fresh from the oven, shiitake bacon will still be a little soft. Letting them rest for 5 minutes helps them crisp up as they cool—kind of like cookies fresh from the oven.

How to Use this Vegan Shiitake Mushroom Recipe

Think of shiitake bacon as that one friend who makes every situation more fun—it just works everywhere. It adds crispy, smoky depth to breakfast plates, crunch to salads and soups, and a little something extra to sandwiches, bowls, and pasta. Whether you want it as the star of the show or just a supporting act that makes everything taste a little more interesting, here’s how to put it to work.

Breakfast & Brunch Upgrades

Mornings just got better. Shiitake bacon brings a bold, savory crunch to all your breakfast favorites:

• Tofu scramble with an upgrade: Fluffy tofu scramble is great, but with crispy shiitake bacon mixed in? That’s a next-level move.
• Avocado toast, but fancy: Pile it on with some chili flakes and a drizzle of hot maple syrup for a chef’s kiss moment.
• The ultimate breakfast sandwich: A toasted English muffin or fresh homemade biscuit, tofu egg, melty vegan cheese, and a big handful of crispy shiitakes. That’s it. That’s the sandwich.
• Savory waffles & pancakes: A little salty, a little sweet—because syrup + smoky bacon is a top-tier combo.

Salads & Soups, Elevated

Tossing in shiitake bacon is the easiest way to add crunch, depth, and that little wow moment to salads and soups:

• Vegan Caesar with a smoky twist: Who needs croutons when you have crispy shiitake magic?
• Loaded baked potato soup:The smoky, crispy topping that makes creamy potato soup a full-on experience.
• Roasted Brussels sprouts & bacon vibes: The ultimate holiday side: crispy sprouts, crispy shiitakes, and maybe a little balsamic glaze if you’re feeling extra.

Sandwiches, Burgers & Wraps, Oh My!

The key to a truly great sandwich? Texture. Shiitake bacon brings the crunch and the flavor boost:

• Vegan BLT: Smoky shiitakes, juicy tomatoes, crisp lettuce, and a swipe of vegan mayo on toasted sourdough. Classic.
• Plant-based burger topper: Layer it onto your favorite vegan burger for an extra pop of flavor and crunch.
• Wraps that don’t taste sad: Toss it into a hummus and veggie wrap for a little salty, smoky contrast.

Bowls, Pasta & Other Big-Flavored Dishes

A handful of shiitake bacon takes these from good to unforgettable:

• Indulgent pasta & carbonara: Sprinkle crispy bits over a creamy vegan pasta to add texture and depth.
• Grain bowls that don’t feel like a chore: Toss shiitake bacon into a bowl with quinoa, roasted veggies, and tahini dressing = a meal you’ll actually be excited about.
• Vegan mac & cheese topper: That creamy, cheesy bite + a little smoky crunch? Yes.

Or Just Eat It Straight Off the Pan

Not gonna lie—this stuff is hard to resist. Crispy, smoky, and packed with flavor, it somehow disappears straight from the baking sheet before it ever reaches a plate. Perfect excuse to make a second batch!

FAQs

More Mushroom Recipes To Try Next!

• Vegan Mushroom Reuben Sandwich
• Teriyaki Mushrooms
• Vegan Mushroom Stroganoff
• Oyster Mushroom Tacos with Chipotle-Lime Sauce
• Crispy Air-Fried Mushrooms

Did you make this shiitake bacon recipe? Drop a comment and leave a star rating—it helps others find the recipe, and I love hearing what you think!

Shiitake Bacon

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 21 reviews

• Author: erin wysocarski
• Total Time: 55 minutes
• Yield: 1 cup
• Diet: Vegan

Print Recipe

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Description

Shiitake bacon is where crispy meets smoky in the best possible way. These little umami bombs soak up just the right amount of seasoning, crisp to golden perfection, and somehow disappear straight from the pan before they ever hit a plate. Give your tofu scrambles and sandwiches and instant upgrade with this vegan bacon alternative!

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Ingredients

• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 3/4 teaspoon liquid smoke
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon smoked paprika (optional)
• 2 cups shiitake mushroom caps, sliced thinly

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Instructions

1. Preheat & Prep: Preheat your oven to 350°F. Line a baking sheet with a Silpat or parchment paper and set aside.
2. Make the Marinade: In a shallow glass bowl or dish, whisk together olive oil, toasted sesame oil, liquid smoke, salt, and smoked paprika (if using) until combined.
3. Marinate the Shiitakes: Add the thinly sliced shiitake mushroom caps to the marinade, stirring gently to coat. Let them sit for at least 20 minutes, or up to an hour for deeper flavor.
4. Bake & Flip: Arrange the marinated shiitakes in a single layer on the prepared baking sheet. Bake for 10 minutes, then flip each piece and bake for another 15 minutes.*
5. Final Crisping: Increase the oven temperature to 375°F and bake for 10 more minutes. Flip once more and finish baking for another 10 minutes, keeping a close eye to prevent burning.
6. Cool & Crisp: Transfer the shiitake bacon to a paper towel-lined plate to drain. As they cool, the edges will crisp up. Serve immediately or store for later!

Notes

*Baking times will differ based on the thickness and type of shiitake you are using. After baking for 15-20 minutes, just keep an eye on them to prevent burning.

How to Store Shiitake Bacon

• Fridge: Keep leftovers in an airtight container in the refrigerator for up to 5 days. For best results, store it in a paper towel-lined container to help absorb excess moisture and maintain crispiness.

How to Reheat for Maximum Crispiness

• Oven or Air Fryer (Best Method!): Heat at 350°F (175°C) for 5–7 minutes until crispy again. If using an air fryer, check at the 3-minute mark.
• Skillet: Toss it in a dry pan over medium heat for a quick re-crisp, stirring occasionally.

Additional tips:

• Avoid Washing Mushrooms: Instead of rinsing shiitake mushrooms, which can make them absorb water and hinder crispiness, gently wipe them with a damp paper towel to remove any dirt.
• Single Layer Arrangement: When placing the mushrooms on the baking sheet, ensure they are in a single layer without overlapping to promote even crisping.
• Storage Considerations: For best results, consume the shiitake bacon immediately. If storing, keep in mind that they may lose some crispiness over time.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Brunch, Snack
• Method: Marinated, Baked
• Cuisine: American

This post was originally published in 2013, and updated in 2025.

The post Shiitake Bacon appeared first on Olives for Dinner.

There’s a little magic in a warm, flaky biscuit. They’re buttery (without the butter), soft, and somehow make even the most ordinary mornings feel a little special. But we get it—making homemade vegan biscuits from scratch can feel like a big ask. Will they rise? Will they be fluffy? Will they even be edible? Let’s take a deep breath together: you’ve got this.

If you’ve been searching for the perfect vegan biscuit recipe, this is it. With just a handful of simple ingredients and a few clever tricks, you’ll be on your way to golden, bakery-level biscuits that are 100% plant-based. Plus, we’re including some common mistakes to avoid when making vegan biscuits, so your next batch is guaranteed to be fluffy, flaky, and delicious.

Why You’ll Love This Vegan Biscuit Recipe

Biscuits just have a way of making life better. Whether it’s a slow weekend morning or a cozy dinner, this vegan biscuit recipe brings all the buttery, flaky vibes every time. It’s simple, foolproof, and versatile enough to fit into any meal. Here’s why you’ll love it:

• Flaky Layers. Every Single Time: Tall, golden, and packed with tender, buttery layers—these biscuits look like they came from a bakery but are totally doable in your own kitchen without any fancy gadgets.
• The Breakfast Upgrade: Turn these into the ultimate breakfast sandwich with a folded JUST Egg, vegan cheese, and crispy vegan bacon. Or make them extra special with smoky shiitake bacon and a little drizzle of maple syrup.
• Perfect for Dunking and Smothering: These biscuits were made for gravy—creamy, peppery, mushroom-packed, you name it. Or dip them in soups like split pea or vegan clam chowder and let the cozy vibes take over.
• Just 5 Simple Ingredients: No hard-to-find ingredients or complicated steps here. Self-rising flour, vegan butter, and a few basics come together to make biscuits that are so good, they almost feel too easy.
• Sweet, Savory, or Anything in Between: Pair them with smoky bbq jackfruit, serve them with a bowl of roasted parsnip or vegan chicken soup, or make them dessert-ready with strawberries and coconut whipped cream. They fit in anywhere like a champ.

Key Ingredients For These Vegan Buttermilk Biscuits

Simple ingredients, big biscuit energy—that’s the vibe here. This vegan biscuit recipe keeps things easy with just five pantry staples, each playing a key role in creating perfect flaky layers and buttery golden tops. Let’s break down the lineup:

• Soy Milk: The base for our vegan buttermilk. When mixed with apple cider vinegar, it curdles slightly, adding moisture and just enough tang to make the biscuits tender and flavorful. Soy milk works best here because it’s creamy, but almond or oat milk can step in if needed.
• Apple Cider Vinegar: This is what helps give your biscuits a light, fluffy texture. The acidity reacts with the baking powder in self-rising flour, creating the lift biscuits need. It’s subtle but essential for that perfect rise.
• Self-Rising Flour: The secret to biscuits that rise tall and stay tender. Self-rising flour already has baking powder and salt blended in, so you get consistent results every time. If you don’t have any on hand, you can make a quick substitute (check out the tip box below).
• Cold Vegan Butter: Cold butter is the key to those flaky layers. As it melts in the oven, it creates steam, which lifts and separates the dough into tender, golden layers. Grating the butter into the flour helps distribute it evenly without overmixing. Miyoko’s or Earth Balance are great choices, but any solid vegan butter will work.
• Salt: A simple but important ingredient. It enhances the flavor of the biscuits, balancing the tang from the buttermilk and the richness of the butter for that perfect bite.

How To Make The Best Vegan Biscuits

Ready to make perfect vegan biscuits? Let’s break down how to achieve those tall, golden layers and soft, melt-in-your-mouth texture—all with just a handful of simple ingredients. For full recipe details, scroll to the end of this post!

Step 1: Preheat and Prepare – Set your oven to 450°F and line a baking sheet with parchment paper. Preheating is key—it ensures your biscuits bake evenly and rise properly right from the start.

Step 2: Whisk the Buttermilk – In a small bowl, mix soy milk and apple cider vinegar. Let it sit for a few minutes to thicken and curdle. This step mimics traditional buttermilk, adding moisture and a slight tang that keeps your biscuits tender.

Step 3: Combine the Dry Ingredients – In a large mixing bowl, whisk together self-rising flour and salt. This ensures the salt is evenly distributed, so every biscuit has a perfectly balanced flavor.

Step 4: Grate the Cold Butter – Using a box grater, grate your cold vegan butter directly into the flour mixture. This creates tiny pieces of butter that stay cold and melt during baking, forming pockets of steam that give you those flaky layers.

Step 5: Add the Vegan Buttermilk – Pour the vegan buttermilk into the bowl with the flour and butter.

Step 6: Mix Gently – Using a spatula, gently fold the ingredients together just until combined. Be careful not to overmix, as this can activate the gluten and make the biscuits dense—we’re aiming for light, tender perfection!

Step 7: Lightly flour your work surface.

Turn your dough onto the floured surface. Add a little flour over the top if it’s initially too sticky to work with.

Step 8: Fold for Layers – Turn the dough out onto a lightly floured surface. Press it into a rectangle, then fold the bottom third up and the top third down (like folding a letter).

Rotate the dough 90 degrees and repeat the fold two more times. This step is key for creating those gorgeous layers.

Step 9: Cut Your Biscuits – Press the dough into a ¾-inch thick rectangle. Use a 3-inch biscuit cutter to cut out rounds, pressing straight down without twisting. Twisting seals the edges and prevents the biscuits from rising properly.

Step 10: Bake Until Golden – Arrange the biscuits on the prepared baking sheet so their edges just touch (this helps them rise evenly). Bake for 14 minutes, brush the tops with melted vegan butter, and bake for an additional 4 minutes, or until golden brown.

Serve and Enjoy – Serve these warm with your favorite toppings—vegan butter, jam, or gravy—or alongside your favorite soups and stews. They’re best enjoyed fresh out of the oven for maximum flakiness.

How To Avoid Common Biscuit Pitfalls

Even the best vegan biscuit recipe can falter without a little attention to detail. Biscuits are delicate by design—small adjustments, like keeping your ingredients cold or handling the dough gently, can make the difference between buttery, flaky layers and biscuits that fall flat. These tips will help you troubleshoot and avoid common pitfalls, so every batch turns out just right.

• Forgetting to Keep Things Cold: Cold is king when it comes to biscuits. Chilled vegan butter creates steam pockets as it melts in the oven, which is what makes those flaky layers happen. If your butter softens too much before baking, you’ll end up with flat, dense biscuits. Pro tip: chill everything—your butter, flour, even your mixing bowl—to keep things cool and under control.
• Skipping Self-Rising Flour: Self-rising flour is a biscuit’s best friend. It’s already perfectly balanced with baking powder and salt, which takes the guesswork out of measuring. Sure, you can mix your own with all-purpose flour, but it’s tricky to get it just right. If you want tall, fluffy biscuits without the risk of over- or under-leavening, self-rising flour is the way to go.
• Overworking the Dough: Here’s the deal: biscuits love a light touch. Mixing or kneading too much activates the gluten in the flour, which makes your biscuits tough instead of tender. Stir just until everything comes together, and let the dough look a little shaggy—it’s part of the charm.
• Twisting the Biscuit Cutter: It’s tempting, but don’t twist when you’re cutting out biscuits. Twisting seals the edges, which keeps the dough from rising properly. Instead, press straight down with the cutter and lift it straight up to keep those edges nice and clean.
• Skipping the Folded Layers: Those gorgeous flaky layers don’t just happen—they’re made. Folding the dough (also called laminating) creates thin layers of fat and flour that puff up beautifully in the oven. Even a couple of folds will take your biscuits from good to bakery-worthy.
• Forgetting to Let Them Touch: It might seem counterintuitive, but letting the biscuits touch on the baking sheet helps them rise taller and stay soft on the sides. Think of them as a team—they bake better when they support each other.
• Not Chilling the Dough Before Baking: If your kitchen is warm or you’ve handled the dough a lot, give your biscuits a quick chill in the fridge before baking. This firms up the butter again, so it melts at the right time in the oven. Bonus: they’ll hold their shape better, too.

How To Serve

Once you’ve baked a batch of these golden, flaky biscuits, the real fun begins. Although they’re incredible straight out of the oven, here are some other fresh ideas to take them from basic to beyond:

• Savory Casserole Topper: Skip the pie crust and layer these biscuits on top of a vegan pot pie or veggie-packed casserole. They bake up golden and turn a one-dish dinner into pure comfort.
• Dessert Shortcakes: Go beyond strawberries and whipped cream—think spiced apples, caramel drizzle, or even a rich chocolate ganache for an unexpected twist.
• Biscuit Sliders: Serve with hearty comfort food options like smoky tempeh bacon, faux-meaty seitan, or umami-rich mushrooms for a mini sandwich masterpiece.
• With Vegan Butter and Jam: The classic combination—slather warm biscuits with vegan butter and your favorite jam or fruit preserves for a simple, timeless treat.
• Biscuits and Gravy: Smothered in creamy vegan gravy is the way to go. Whether it’s peppery white gravy, mushroom-packed, or even sausage-style, biscuits + gravy = umami-rich, comfort food perfection.
• Alongside Soup, Stew, and Chili: Serve biscuits with hearty soups like vegan split pea, vegan chowder, creamy cauliflower, or bright tomato soup. They’re perfect for dunking and sopping up any flavor.

FAQs

More Ways To Love Vegan Bread

• Quick And Easy Focaccia
• Vegan Crockpot Stuffing
• Easy Homemade Pizza Dough
• Vegan Sandwich Bread

If you try this vegan biscuit recipe, please leave a comment and star rating below. Your feedback helps others find my content and makes my day!

Easy Vegan Biscuit Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: erin wysocarski
• Total Time: 28 minutes
• Yield: 6 biscuits
• Diet: Vegan

Print Recipe

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Description

Tall, golden, and perfectly flaky, this vegan biscuit recipe proves you don’t need eggs or dairy to make bakery-level biscuits at home. Just five simple ingredients, a few easy steps, and you’re on your way to buttery layers that feel like a warm hug in every bite. Ideal for breakfast sandwiches, smothering in gravy, or pairing with your favorite cozy soup.

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Ingredients

• 1 cup soymilk
• 2 teaspoons apple cider vinegar
• 2 cups self-rising flour, chilled (plus more for dusting)
• 1 teaspoon salt
• 6 tablespoons cold vegan butter (I use Miyoko’s cultured butter with salt)

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Instructions

1. Preheat the oven to 450°F.
2. Line a small baking sheet with parchment paper.
3. In a bowl, mix together the soymilk and apple cider vinegar to create vegan buttermilk. Set aside.
4. In a medium-sized mixing bowl, whisk together the flour and salt.
5. Grate the vegan butter directly into the flour mixture, moving it around to prevent clumping. Give it a gentle stir to distribute.
6. Pour the prepared vegan buttermilk into the flour mixture.
7. Using a spatula, fold the ingredients together until just combined. Be careful not to overmix, as this can activate the gluten and heat the dough, making the biscuits less fluffy.
8. Lightly flour your work surface and turn the dough out onto it.
9. If the dough is too sticky to work with, toss a little flour over the top.
10. Using your hands, form the dough into a rectangle, aiming for a uniform thickness of about 3/4 inch.
11. Fold the bottom third of the dough upwards towards the middle, then fold the top third downwards over the layer you just created, as if folding a letter.
12. Rotate the dough 90 degrees so the seams are now on the top and bottom.
13. Repeat this process 2 times.
14. Make your final roll with the dough, making a rectangle shape that’s about 6X10 and uniformly thick. 
15. Use a 3-inch round biscuit cutter to cut out 6 biscuits. Press the cutter straight down without twisting, to ensure the biscuits can rise properly.
16. Place the biscuits onto the baking sheet, arranging them so their edges touch. This will help them rise higher.
17. Place into the refrigerator for 5 to 10 minutes to chill.
18. Bake for 14 minutes, and then lightly brush the tops with some melted butter.
19. Return them to the stove and bake for about 4 minutes longer or until the tops of the biscuits are golden brown.

Notes

• Storage: Keep any leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. When you’re ready to enjoy them again, pop them in a 350°F oven for a few minutes to bring back their warm, flaky magic.
• Freezing and Baking: Got extra dough? Freeze those biscuits for later! Cut and freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake straight from the freezer, adding a few extra minutes to the baking time—no need to thaw. Perfect for biscuit emergencies (yes, that’s a thing).
• Refrigerating and Baking (Optional): Want to plan ahead? Shape your biscuits, cover them with plastic wrap on a baking sheet, and refrigerate overnight. Bake them straight from the fridge, adding an extra minute or two to the baking time. It’s like having bakery-fresh biscuits waiting for you.

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Category: Breakfast, Brunch
• Method: Baked
• Cuisine: American

The post Easy Vegan Biscuit Recipe (Just 5 Ingredients!) appeared first on Olives for Dinner.

Looking for some of the best vegan breakfast recipes or wondering, “what do vegans eat for breakfast?” Well, you’re in the right place! Whether you crave classic vegan breakfast dishes or are eager to explore new and innovative plant-based recipes, we’ve got a diverse array of options just for you!

Our focus here is on delicious and vibrant plant-based breakfasts. You’ll find familiar favorites like oatmeal and smoothies, along with a wide array of unique breakfast fare. Dive into hearty tofu scrambles, carrot lox bagels, sweet donuts, and vegan waffles. For busy mornings, we’ve also included some stellar vegan breakfast brand options that are convenient and filling.

These are 24 of the best plant-based breakfast recipes, a mix of classics and innovative creations. Whether you’re new to vegan breakfast foods or looking to expand your morning menu, these recipes promise to add excitement and rich flavors to your daily routine. Get ready to fall in love with breakfast all over again!

Vegan Breakfast: Classic Twists

Vegan Spanish Omelet {Tortilla Española}

This vegan Spanish omelet recipe is a delightful twist on the traditional tortilla Española, with a fluffy, egg-like texture. It features thinly sliced potatoes and onions, creating a simple yet delicious combination that’s perfect hot from the pan or as tasty leftovers. This recipe is a wonderful choice for those who enjoy classic Spanish flavors in a plant-based form.

Vegan Smoked Salmon Lox

This carrot lox recipe transforms carrots into a velvety, fish-free alternative to traditional smoked salmon. Through a process of salt-baking and marinating (it’s worth the wait!), the carrots take on a smoky, savory flavor and a texture remarkably similar to real salmon. It’s a perfect vegan twist for those who crave the taste of smoked salmon on bagels or crostinis, offering something special to add to your vegan breakfast menu!

Vegan Bacon, Egg, and Cheese Biscuit

This vegan sausage, egg, and cheese biscuit recipe is a fantastic vegan version of the classic breakfast sandwich. It features a homemade biscuit filled with plant-based sausage (or crispy vegan bacon), vegan folded egg, and melty vegan cheese. This dish is perfect for those looking for a comforting and satisfying vegan breakfast that doesn’t compromise on flavor or texture.

Loaded Baked Potato Hash Brown Waffles

This loaded baked potato hash brown waffles recipe is a unique vegan breakfast that brings the flavors of a loaded baked potato into a crispy waffle. It’s made with vegan cheese, sour cream, chives, and vegan bacon, combining comfort food tastes with a fun, waffle-style twist. This recipe is great for those looking for a savory and hearty vegan breakfast with optional spiciness.

Carrot Lox

This carrot lox recipe is a popular favorite on the site, and for good reason. It creates a vegan version of lox that’s perfect for topping bagels and more. The recipe captures the essence of traditional lox in both flavor and texture, making it a hit for those seeking a fish-free breakfast or brunch.

Vegan Omelet

The vegan omelet recipe by School Night Vegan offers an amazing way to enjoy this classic dish with plant-based ingredients. It achieves a smooth, creamy texture using extra firm tofu, rice starch, and potato starch, giving it an authentic egg-like feel. This recipe is perfect for a luxurious vegan breakfast or brunch, reimagining a traditional favorite with a unique twist.

Healthy Plant-Based Breakfasts

Toasted Muesli Recipe

This toasted muesli recipe is a simple and nutritious vegan breakfast option. It involves toasting thick rolled oats and a mixture of nuts and seeds, then combining them with dried blueberries, cherries, and goldenberries. The muesli can be served with vegan yogurt or plant-based milk for a wholesome and satisfying meal.

Japanese-Style Vegan Breakfast Bowl

The Japanese-style breakfast bowl recipe is a flavorful vegan dish. It combines cold rice with creamy avocado, carrot lox, nori strips, pickled plums, and furikake seasoning. This recipe offers a nice blend of textures and flavors, making it an ideal choice for a leisurely morning or a slow weekend brunch.

Creamy Chia Pudding with a Fresh Berry Compote

This chia pudding recipe is a creamy and rich but also healthy treat. The textured chia pudding provides a nutritious base, while the mixed berry compote on top offers a burst of fresh, tangy sweetness. It’s an ideal option for a refreshing breakfast or a light dessert, perfect for those who love fruit.

Vegan Miso Soup

This easy miso soup recipe offers a warm way to start your day. This classic Japanese breakfast staple is light yet flavorful, made with traditional ingredients like miso paste, tofu, and seaweed. It’s perfect for those seeking a comforting, savory, and nourishing start to their morning.

Matcha Pudding Parfait

This matcha pudding parfait recipe by Plates by Nat is such a pretty and healthy vegan breakfast option! It layers smooth and rich matcha pudding with crunchy granola, fresh blueberries, and creamy coconut yogurt, creating a harmonious balance of textures and tastes.

Classic Tofu Scramble

This tofu scramble recipe is rocking the classics! It features a savory tofu scramble combined with seared shiitake mushrooms and tahini, creating a dish that’s packed with umami and richness.

Vegan Chia Pudding

This vegan chia pudding by Hot for Food is a great healthy option for breakfast. It’s a simple yet versatile recipe that combines chia seeds with plant-based milk and pineapple juice, creating a pudding-like consistency. This chia pudding is perfect for a light yet nourishing start to your day, offering the flexibility to add various fruits, nuts, and seeds for extra flavor and texture.

Easy Vegan Breakfasts

Vegan Sausage Wafflewich

This vegan wafflewich is a creative and indulgent vegan brunch dish that combines vegan cheesy waffles with crispy tater tots and plant-based sausage patties. It’s flavored with maple syrup for a sweet and savory taste. This fun and easy-to-make recipe is perfect for a special weekend breakfast or brunch.

Easy Tofu Scramble with Potato Hash

This tofu scramble recipe is a simple, vegan breakfast dish that pairs a flavorful tofu scramble with a crispy potato hash. The tofu scramble is seasoned with an umami spice blend, including ingredients like cumin and nutritional yeast, and is combined with shiitake mushrooms and shallots. This hearty meal is perfect for a satisfying breakfast or brunch.

Sweet Starts: Vegan Breakfast Recipes

Apple Cider Donuts

These vegan apple cider donuts by The Cinnamon Snail offer a fantastic plant-based spin on this classic treat. These donuts are made with reduced apple cider, fresh tart apples, and a blend of aromatic spices, creating a rich apple flavor and tender texture. This recipe by Chef Adam Sobel is a great choice for anyone who loves apple cider donuts, vegan or not!

Vegan Pop Tarts

These vegan pop tarts, created by World of Vegan, are a fun take on the classic toaster pastry. These homemade pop tarts are decadently buttery, perfectly balancing fruity and sweet flavors. They’re a fantastic choice for anyone who loved the original and wants to enjoy this nostalgic treat again without any dairy or gelatin.

Vegan Crepes

This vegan crepes recipe by The Conscious Plant Kitchen is an fancy schmancy yet simple way to enjoy this classic French dish without eggs or dairy. Made with a handful of basic ingredients, these crepes are thin, light, and can be filled with your favorite sweet or savory toppings. These crepes are perfect for breakfast or brunch, and can be filled with whatever you like!

Vegan Pancakes

This vegan apple pancake recipe by Lazy Cat Kitchen is a great choice for a classic vegan breakfast. These fluffy pancakes are made with a combination of buckwheat flour, apple sauce, and a hint of cinnamon, creating a wholesome breakfast or brunch. They’re perfect served with fresh blackberries, maple syrup, and vegan yogurt, offering a delicious balance of sweet and tangy flavors.

Vegan Cinnamon Rolls

This vegan no-knead cinnamon rolls recipe by The First Mess is a no-fuss, delicious way to enjoy this classic treat. With no mixer required, the dough rests overnight and requires minimal effort in the morning. The end result is a batch of warm, gooey, and aromatic rolls that evoke comforting memories, making them perfect for one of the best breakfast recipes!

Hearty Vegan Breakfast And Brunch

Vegan Breakfast Burrito

These vegan breakfast burritos by Rainbow Plant Life offer a flavorful twist on a classic breakfast favorite. These burritos are loaded with a savory tofu scramble, rich vegan queso, fresh pico de gallo, crispy roasted potatoes, and smooth avocado, all wrapped in a soft flour tortilla. They’re an excellent choice for a hearty plant-based breakfast!

Vegan Quiche (Gluten-Free)

This vegan JUST Egg quiche recipe by The VGN Way is a fantastic and easy-to-make dish, perfect for breakfast or brunch. This recipe features a buttery, flaky gluten-free crust filled with spinach, mushrooms, and ooey-gooey vegan cheese, creating a delicious and satisfying meal. It’s a great option for those who enjoy classic quiche flavors but prefer a vegan and gluten-free alternative.

Vegan Egg Bites

This vegan egg bites (or Veggs) recipe by Spabettie is a clever, versatile, and easy-to-make option for a plant-based breakfast or brunch. These mini vegan quiches can be customized with your choice of vegetables and other ingredients. Made with a blend of silken tofu, almond milk, and spices, this dish offers a delicious egg-free alternative. These are also ideal for ideal for meal prep or a quick bite, making them not only packed with flavor but also convenient!

Vegan Biscuits And Gravy

This vegan biscuits and gravy recipe by Jessica in the Kitchen is a comforting and rich dish, perfect for a hearty breakfast. It features savory vegan sausage in a creamy, flavorful gravy, served over fluffy homemade biscuits. Count me in!

Best Vegan Breakfast Food Brands

If you’re not in the mood to cook, pressed for time, or just appreciate the ease of ready-to-go options, this section is for you. Here, I’ve listed some of the best vegan breakfast food brands that offer great taste and convenience. These picks are ideal for those days when you need a quick, satisfying vegan breakfast with super minimal prep. These standout brands make hectic mornings effortlessly delicious.

JUST Egg

JUST Egg, available in both folded and liquid forms, offers a plant-based alternative to traditional eggs. The product has a texture and taste reminiscent of eggs, making it a versatile option for vegan breakfasts. It can be used just like regular eggs: the liquid form is great for scrambles or omelets, while the folded version (my favorite vegan product ever!) is perfect in a breakfast burrito or a bagel. Put it on a slightly toasted vegan croissant from Whole Foods with a little melted vegan cheese and fade blissfully away into comfort food heaven!

Vegan All-Day Egg Scramble by Hodo Foods

I love the Vegan All-Day Egg Scramble by Hodo Foods! It has a rich and eggy texture with the perfect amount of umami. This can be scrambled on its own or you can add mushrooms, onions, or whatever you like in your scramble. Enjoy it on toast, an English muffin, or in a breakfast burrito.

Bisquick

Bisquick is a versatile baking mix that happens to be vegan on its own. It’s a great staple for vegan breakfast options like waffles and pancakes. Sub eggs with an egg alternative and use plant-based milk to create delicious, fluffy pancakes or waffles that have the perfect taste and texture. Its convenience and ease of use are perfect for mornings when you want waffles or pancakes but don’t have much time or energy.

Kite Hill Cream Cheese

Kite Hill cream cheese is a plant-based alternative that closely replicates the taste and creamy texture of traditional cream cheese. Made from almond milk, it offers a rich, smooth consistency with a slightly tangy flavor, making it an excellent vegan choice for bagels, toast, and English muffins. Use it on a carrot lox bagel for a creamy dreamy breakfast or brunch!

Oatly Barista Milk

Oatly Barista Milk, specifically designed for coffee, brings a rich and creamy texture that is perfect to your morning coffee. This plant-based creamer froths up beautifully, making it a great choice for lattes or cappuccinos. It’s the best vegan creamer out there in my opinion!

Cocojune Vegan Yogurt

Cocojune vegan coconut yogurt stands out for its creamy, smooth texture and subtly sweet, tangy flavor. Made from organic coconuts, it’s a great dairy-free alternative perfect for breakfast bowls, smoothies, or as a topping on fruit and granola. This yogurt is not only a great way to add some creaminess to your breakfast, but also provides a healthy dose of probiotics.

Dave’s Killer Bread English Muffins

Dave’s Killer Bread English Muffins offer a wholesome, hearty texture with a hint of sweetness. They’re perfect for any vegan breakfast, whether used as a base for avocado toast, layered with plant-based spreads, or as part of a classic vegan egg sandwich. These English muffins provide a satisfying crunch when toasted, making them a versatile and nutritious option for breakfast.

Vegan Breakfast Foods FAQs

More Food Guides To Explore Next

• Vegan Frozen Foods Guide
• 20+ Vegan Cheese Brands You’ll Actually Love
• Zero Waste Cooking: 45+ Vegan Hacks To Waste Less & Save More
• Best Brands of Kombucha (Our Top 10 Picks)

Vegan Chick’n and Waffles (and 24 more Vegan Breakfasts!)

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• Author: erin wysocarski
• Total Time: 1 hour 15 minutes
• Yield: 2 servings
• Diet: Vegan

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This recipe is a great option for vegan breakfast ideas, combining crispy cauliflower ‘chick’n’ with savory waffles. It’s a creative and flavorful meal, perfect for a weekend brunch or a special morning meal!

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Ingredients

for the waffles

• 1 cup all-purpose flour
• 3 TB Ener-G
• 2 tsp baking powder
• 1 cup plant-based milk
• 2 TB cornstarch
• 1 TB canola oil
• 2 tsp coconut or apple cider vinegar
• 4 scallions, chopped
• 1 tsp ginger, grated on a microplane grater

for the vegan chick’n

• 3/4 cup all-purpose flour
• 1/2 cup panko crumbs
• 2 TB Ener-G
• 2 tsp baking powder
• 2 tsp garlic powder
• 1 tsp salt
• 1 tsp onion granules
• 1/4 tsp white pepper (optional)
• 1 1/4 cup sparkling water
• 2, 1 1/2-inch thick cauliflower steaks, cut into 2 pieces for 4 small steaks
• canola oil, for frying

for the sriracha-maple syrup 

• 1/2 cup pure maple syrup
• 1–3 TB sriracha (to taste)

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Instructions

1. Prepare Waffle Batter: In one bowl, mix all-purpose flour, vegan egg replacer, and baking powder. In another bowl, combine nut milk, cornstarch, canola oil, and coconut vinegar. Combine the wet and dry ingredients, then fold in grated ginger and chopped scallions.
2. Make Vegan Chick’n Batter: Mix all-purpose flour, panko crumbs, vegan egg replacer, baking powder, garlic powder, salt, onion granules, and white pepper. Add fizzy water and stir gently. Let it sit for about 10 minutes.
3. Create Sriracha-Maple Syrup: Mix maple syrup and sriracha. Adjust the quantity to taste.
4. Fry Cauliflower: Heat oil in a pot. Dip cauliflower steaks in the chick’n batter and fry until golden brown.
5. Cook Waffles: Preheat your waffle iron and cook the batter according to your iron’s instructions.
6. Assemble and Serve: Coat the fried cauliflower in the sriracha-maple syrup and serve with the waffles. Add vegan butter and desired garnishes.

Notes

• Batter Consistency: For the best texture, ensure the batter for both waffles and chick’n is not overmixed. A few lumps are okay.
• Frying Cauliflower: Make sure the oil is hot enough for frying to get a crispy texture. Test with a small amount of batter or use a wooden spoon to check for bubbles.
• Serving Suggestion: Customize the sriracha-maple syrup to your taste preferences, adjusting the level of spiciness as desired.
• Waffle Iron Tips: Each waffle iron is different, so adjust the cooking time as needed based on your appliance.
• Leftovers: Both the waffles and vegan chick’n can be refrigerated and reheated, though they’re best enjoyed fresh.

• Prep Time: 35 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Brunch
• Method: Fried
• Cuisine: American

The post 24 Vegan Breakfasts + Best Plant-Based Brands appeared first on Olives for Dinner.

I have gotten into the bad habit of waiting until I’m super hangry before eating something for breakfast. By the time I find something to eat, it’s either something processed or not very healthy. So I started buying commercially prepared muesli in an attempt to begin my day with something more wholesome. After eating it every weekday morning for months, I felt better overall and was full for longer in the morning.

Since muesli is just oats, nuts and seeds with dried fruit, it’s easier and cheaper to make it myself than buying it prepared. Plus I can swap dried fruits and other components out to make a muesli with flavors I crave. This version has a blend of blueberries, cherries and goldenberries. They are so sweet and tart together, and perfect served with vegan yogurt.

Key Muesli Ingredients

This recipe starts with a base of thick rolled oats, chopped nuts, seeds and dried fruit. Toasting the oats and nuts brings out their beautiful aroma! I baked the oats and toasted the nuts and seeds in a preheated, dry, cast-iron skillet. Toasting the nuts and seeds in a dry pan was an easier way to keep an eye on them. You want them toasted and fragrant, but not browned.

This muesli is oil-free and gluten-free (just check your oat’s package or bulk bin to ensure they are not produced on shared equipment).

Selecting Your Oats

Thick rolled oats: Also known as old-fashioned oats, these oats begin as whole oat groats, which are the hulled oat grains. These groats then go through a process called “rolling,” where they’re gently flattened with large rollers to create those signature flat and thick flakes. This process retains their natural chewiness and texture, making their texture perfect.

Rolled oats are much different than quick oats, which have been finely chopped to cook faster. Steel-cut oats, on the other hand, are whole oat groats that have been sliced into smaller pieces but remain intact. Neither of these varieties are substitutions for this recipe! Thick rolled oats maintain their shape and size, yet are soft enough to provide a nice texture.

When it comes to health benefits, thick rolled oats are superior to quick oats. They’re loaded with dietary fiber which supports digestive health and keeps you feeling satisfied for longer periods. Plus, it helps stabilize blood sugar levels, making them an excellent choice for sustained energy throughout the day.

These oats are also a great source of complex carbohydrates. These carbs provide a steady release of energy, keeping you fueled and focused throughout your day. Goodbye hangriness! Thick rolled oats are also rich in essential minerals like manganese, phosphorus, and magnesium. They also contain antioxidants that fight inflammation. All good stuff, right?

Choosing Your Nuts

Chopped almonds: Almonds are a superstar ingredient that offer a multitude of health benefits. They an excellent source of plant-based protein, and are packed with essential nutrients such as vitamin E, magnesium, and fiber. Like thick rolled oats, almonds are also rich in antioxidants.

Almond trees are grown in orchards, and when they blossom, beautiful flowers appear. Honeybees play a crucial role in the pollination process, as these flowers need to be pollinated. Once this happens, the flowers transform into green, fuzzy pods that eventually mature and split open to reveal the almond shells. After the shells are cracked, the edible almond kernel is harvested and can be enjoyed in various forms: whole, sliced, roasted, or turned into creamy almond butter. Keep reading below for substitutions for almonds in this muesli recipe.

Sourcing Your Seeds

Pepitas: Not to be confused with pumpkin seeds, pepitas are the hulled and roasted seeds of specific pumpkin varieties, while pumpkin seeds refer to the entire seed, including the hull.

Pepitas are packed with essential nutrients like protein, healthy fats, fiber, and a variety of vitamins and minerals, including iron, magnesium, and zinc. They’re a fantastic plant-based source of protein, and add a perfect flavor and crunch to this muesli.

Sunflower seeds: The sunflower seed production process involves harvesting mature sunflower heads and allowing them to dry. Once dry, the seeds are extracted from the flower head. They can be eaten raw or roasted for added flavor.

Sunflower seeds offer an array of health benefits. These tiny seeds are packed with nutrients, including healthy fats, protein, fiber, vitamins, and minerals. They are particularly rich in vitamin Eand phytosterols, which contribute to maintaining healthy cholesterol levels. Additionally, they provide an excellent source of magnesium, which plays a vital role in bone health, muscle function, and overall well-being.

Finding Your Fruit

Dried fruit: Dried fruits are created by dehydrating fresh fruits, resulting in a concentrated, chewy, and nutrient-dense snack. Dehydration methods like air drying or the use of specialized dehydrators allow for the removal of most of the fruit’s moisture while preserving its natural sugars, vitamins, minerals, and fiber. I used a blend of blueberries, cherries and goldenberries here. The blueberries add a perfect pop of flavor, the cherries add some tartness, and the goldenberries add a super tangy and citrus flavor. I like them all together here, but feel free to add these other components in place of them:

• Apples
• Apricots
• Bananas
• Coconut flakes
• Cranberries
• Dates
• Figs
• Mangoes
• Pineapple
• Prunes
• Raisins

How To Prep This Toasted Muesli Recipe

To make this recipe, you’ll need a baking sheet, large cast iron pan and a large prep bowl. Distribute the oats onto a dry baking sheet in an even layer. Bake for 10-15 minutes. Give it a stir halfway through to promote even cooking.

Toast your nuts and seeds in a large, dry, cat iron pan over medium heat for about 5 minutes. Keep an eye on them and stir occasionally to prevent burning. You want them fragrant, but not browned.

Add the toasted oats, nuts and seeds to a large prep bowl and stir. Toss in the dried fruit and salt and stir again.

Allow the oats to cool completely, then transfer to sealed jars or other containers and use throughout the week for super healthy breakfasts. No more hangry mornings!

Ingredient Swaps

Go nuts! If you don’t want to use almonds here, try pecans, walnuts, cashews, peanuts, pine nuts or pistachios. Just give them a rough chop and toast in a dry pan on the stovetop to keep a close eye on them and prevent burning.

Mix it up! I used sunflower and pepitas together here because I like their flavor and textures, but other options are hemp and sesame seeds.

Feel free to experiment with the ratio of nuts to seeds. This recipe is super non-fussy and you can calibrate the ratios to create a muesli that you love.

How To Serve This Toasted Muesli

Once you’ve toasted and combined your ingredients, it’s ready to be enjoyed! This recipe is especially great for vegan meal prep. Portion out the amount you’d like, and store the rest in air-tight containers. Feel free to serve or top with any of the suggestions below:

• Serve in a bowl with plant-based milk of your choice
• Use as a topping over vegan yogurt
• Top with fresh fruit like cherries, apples, plums, berries or bananas
• Drizzle pure maple syrup over the top
• Add spices to the oatmeal during the baking time, like cinnamon, cloves or cardamom

Use This Muesli Recipe to Make Overnight Oats

For a cold breakfast (perfect for summer), place 3/4 cup of this muesli into a container or jar, then add enough plant-based milk to cover, then add a few more inches. Cover and place into the refrigerator overnight. In the morning, you’ll have a creamy, dreamy breakfast that’s packed with flavor and is super convenient.

Overnight oats can also be made with untoasted ingredients; however, toasting them does add a nice touch of flavor. Check out these overnight oats for more ideas!

For More Breakfast Ideas, Check These Recipes Out!

These recipes use oats and other ingredients that are commonly found in your grocer’s bulk bins. They are easy to make, nutritious and so delicious.

• This Easy Overnight Crockpot Oatmeal is so simple, and great for colder months. Wake up to a delicious hearty breakfast with very little prep!
• Use chia seeds to make this Creamy Chia Pudding with a Fresh Berry Compote and serve it parfait-style.
• This Homemade Blueberry Granola is packed with nutrition and a perfect amount of sweetness. I love dried blueberries and these are a perfect way to use them!
• Use farro to make this delicious and hearty Apple Pie Breakfast Farro. It has so many interesting flavors and textures!

Toasted Muesli Recipe

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5 from 3 reviews

• Author: erin wysocarski
• Total Time: 20 minutes
• Yield: 5 cups
• Diet: Vegan

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This homemade toasted muesli recipe is perfect for meal prep. Simply toast plain oats and nuts, then combine with dried fruits of your choice! Serve with vegan yogurt or a splash of plant-based milk for a nutritious and filling breakfast!

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Ingredients

• 4 cups of thick rolled oats
• 1/2 cup roughly chopped almonds
• 1/2 cup pepitas
• 1/2 cup sunflower seeds
• 1/3 cup dried blueberries
• 1/3 cup dried cherries
• 1/3 cup golden berries
• 1/4 tsp flaky sea salt (optional)

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Instructions

1. Preheat oven to 350.
2. Distribute the oats onto a large baking sheet in an even layer.
3. Bake for 10-15 minutes, stirring it halfway between baking time. The oats are done when fragrant, but not browned.
4. Preheat a large, dry cast iron pan over  medium heat. Add the nuts and seeds and toast until fragrant, stirring occasionally. The nuts are done when you cam smell them, but not browned.
5. Transfer the toasted oats and nuts into a large prep bowl and stir.
6. While still warm, add the dried fruit and sprinkle with the salt. Stir again.
7. Allow the muesli to cool completely and transfer to jars or containers for easy meal prep throughout the week.
8. The muesli lasts about a month in a sealed container.

Notes

Feel free to sub the nuts, seeds and dried fruit with anything you prefer! See post for more ideas and substitutions.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Snack
• Method: Baked, Toasted
• Cuisine: American

The post Toasted Muesli Recipe appeared first on Olives for Dinner.

I love a good tofu scramble. I’ve made Isa Chandra Moskowitz’s version of it from Vegan with a Vengeance countless times over the years, and it was one of the first dishes where I started to learn the value of prepping first, seasoning as I go and just enjoying the process. This scramble is my version that uses mushrooms an umami spice blend for a rich and slightly eggy taste. Eat it alone, or with buttery toast, potato hash, fruit or shiitake bacon. It’s one of those solid tofu dishes you’ll want to make again and again!

Umami Seasoning Blend

I used Whole Food’s brand of umami seasoning, but there are tons of brands to choose from, and a google search will show you how to make your own if you’re interested in that. This scramble uses a blend of:

• umami seasoning
• nutritional yeast
• cumin
• garlic powder
• onion powder
• turmeric
• salt

How to make a tofu scramble

Scrambles are so easy. Use a firm or extra-firm block of tofu. Smash it through your fingers to crumble it up, but not too much. You want it to be a little chunky. I’ve added sliced shiitakes and shallots here, but you can use whatever you like: wilted greens, tempeh bacon, tomatoes, kimchi, avocado, etc. This seasoned tofu base gives a little eggy flavor, and is subtle enough that it can be served with anything you’d like.

More ideas for adding flavor to your tofu scramble!

Tofu Scramble with Seared Shiitake and Caramelized Shallots

Sriracha-Nooch Seasoning

Shiitake Bacon

Maitake Bacon

Easy Tofu Scramble with Potato Hash

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• Author: erin wysocarski
• Total Time: 55 minutes
• Yield: 2 servings + some leftovers
• Diet: Vegan

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Description

An umami spice blend gives this easy tofu scramble a rich and eggy taste! Serves two, with some leftovers that can easily be reheated in a hot cast iron pan.

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Ingredients

for the potato hash

• 2 TB olive oil
• one fist-sized yellow potato, peeled and diced into tiny cubes
• salt

for the scramble

• 2 tsp umami seasoning
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp ground turmeric
• a few pinches of salt
• 2 TB olive oil, divided
• 2 shallots, halved and thinly sliced
• 2 cups of sliced shiitake mushrooms
• 16 oz. firm tofu
• 1/2 cup water
• 1 TB nutritional yeast

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Instructions

to make the potato hash

1. Preheat oven to 425.
2. Add the cubed potatoes to a small bowl. Drizzle with the olive oil and toss to coat.
3. Line a small baking sheet with parchment paper.
4. Add the potatoes ono the baking sheet in an even layer.
5. Bake for 25 minutes. Remove from the oven and move and toss the potatoes around with a spatula.
6. Return to the oven and bake for 10 minutes more.
7. At this point, the potatoes should be crispy and golden.
8. Season with salt and return them to the oven.
9. Bake for 5 minutes more or until golden all over.

to make the scramble*

1. Add the first six spice ingredients together in a small bowl. Set aside.
2. Preheat 1 tablespoon of the olive oil in a large, non-stick pan over medium-high heat.
3. Add the shallots and sauté for about 10 minutes, or until slightly golden. Remove from the pan.
4. Add the remaining 1 tablespoon of oil into the pan and reduce the heat to medium. Add the sliced shiitake and sauté for about 10 minutes or until slightly golden. Remove from the pan.
5. Crumble the tofu into the pan, taking care to watch for any splashing oil residue from the pan.
6. Season the tofu with the spice mix. Fold in gently to combine.
7. After a few minutes, add 1/2 cup water. Stir and increase the heat to medium-high.
8. Allow the tofu to absorb most of the water. You want the scramble to be not too wet and not too dry. Add in the sautéed shallots and shiitake and fold gently to combine.
9. Sprinkle the nutritional yeast over the top. Stir gently to combine and remove from the heat.
10. Serve immediately with the potato hash. Refrigerate any leftovers and reheat in a hot cast iron pan.
11. This is served with Dave’s Killer Bread + Miyoko’s Cultured Oat Milk Butter!

Notes

• This recipe leaves plenty of leftovers that can be easily reheated in a hot cast iron pan.

• Prep Time: 10
• Cook Time: 45
• Category: Breakfast, Brunch
• Method: Sautéed
• Cuisine: American

Stuff I’ve been watching and listening to this past week:

Charli Adams Good at Being Young EP | I’ve been listening to this EP over and over … Charli’s voice is so silky and beautiful!

Only Murders in the Building | A super fun series with great characters and chemistry. We’re almost done with season 2 and can’t for season 3!

One Cut of the Dead | What a great concept! It starts with a zombie movie shot all in one take, which is pretty impressive. When the credits roll, it’s not over. More things happen …

That’s it, friends. I hope you like the scramble and have a peaceful week!

The post Easy Tofu Scramble with Potato Hash appeared first on Olives for Dinner.