Whole food vegan recipes for passionate cooks.
Category: Sweet Breakfast Recipes
all the recipes that satisfy a morning sweet tooth
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Broccoli Basil Pesto Pasta ~ Oil-Free Vegan Recipe
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A rich creamy plant based pesto harnessing the superfood power of broccoli. Fresh basil, pine nuts and garlic anchor this recipe to the classic pesto tradition without relying on oil or heavily processed dairy alternatives. This dish comes together in minutes making it perfect for busy weeknights.
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Healthy Pistachio Matcha Smoothie
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Embrace the goodness of green with this filling antioxidant-packed smoothie that delivers energizing slow-release caffeine. Nutty pistachios and earthy matcha are a spectacular flavor pairing. Avocado makes it seductively creamy, a banana adds sweetness and spinach ties everything together with plant-forward flair.
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Wild Rice Shiitake Mushroom Soup with White Beans ~ Vegan ~ WFPB
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Earthy nutty wild rice and umami-packed shiitake mushrooms pair exceptionally well in this whole food plant-based oil-free soup that embodies the spirit of vegan fusion. Ingredients from Asia, Europe and North America along with a seasoning mix inspired by Middle Eastern cuisine seamlessly unite in a delightfully nourishing mélange.
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Southwest Savory Baked Oatmeal with Corn, Green Chiles and TVP
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This whole food plant-based breakfast casserole is oil-free, and doesn’t require chopping! Top it with your favorite salsa, vegan sour cream, guac or whatever strikes your fancy. It’s a delicious way to take a break from your sweet oats routine and ideal for make-ahead meal prep.
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Carob Almond Energy Balls ~ Vegan, Gluten Free, Date Sweetened
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A healthy homemade alternative to pricey processed energy bars, these fudgy gluten-free baked treats are made with chickpea flour and dried cranberries. Plant powered protein-packed snacking doesn’t get any more satisfying!
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Pineapple Rice with Bok Choy and Edamame ~ Oil-Free ~ WFPB
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This vibrantly juicy vegan main course was inspired by the sweet and savory flavors of Thai pineapple fried rice. Brown rice, bok choy and edamame make this rice dish a nutritional powerhouse. Layers of healthy plant-powered goodness are seasoned with a blend of hoisin and sriracha sauces and topped with…
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Baked Oatmeal with Apples Raisins Pecans ~ No Refined Sweeteners
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This seductively sweet apple oatmeal casserole gets its caramel notes from whole dates. Your home will smell amazing as these simple healthy ingredients are baked into the most comforting way imaginable to start your day. No oil or refined sweeteners, just rich satisfying whole food plant-based guilt-free indulgence.
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Warm Sriracha Roasted Red Pepper Bean Dip ~ No Added Oil
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With an irresistible sweet fiery tang, this simple versatile recipe can be made with any kind of white beans and store-bought, or homemade, roasted red bell peppers. Because there’s no added oil, this dip is at its creamiest best when warm or hot.
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Oven-Baked Chickpea Tofu Scramble Oil-Free Recipe
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A bean lover’s breakfast scramble for plant based foodies committed to oil-free cooking. Conveniently made with shelf stable silken tofu, this protein packed dish features a symphony of nutrients and a complex flavor profile. Although baking requires a longer cooking time, the easy cleanup, delightfully fluffy texture, and reduced fat…
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Vegan Spinach Artichoke Lasagna
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A healthy and nourishing plant based meal made with fresh spinach and convenient oven-ready lasagna noodles. Store-bought tomato sauce and super firm tofu make it simple and convenient, while a homemade walnut ‘parmesan’ topping adds a delightfully satisfying crunchy layer of flavorful texture. This recipe’s great for make-ahead meal prep.
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Simple Lemon Cashew Cream
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An easy cashew cream for adding a luscious touch to vegan dishes. All you need’s a high speed blender, raw cashews, fresh lemon juice and a pinch of salt. Lemon cashew cream enhances the flavor of anything from curries, pizza, and soups, to fresh berries. This recipe can be adapted…
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Vegan Holiday Cheesecake ~ WFPB ~ Gluten Free
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This easy whole food plant-based baked crustless cheesecake sparkles with holiday magic. Most of the sweetness comes from rich earthy whole dates. Cannellini beans and plant based yogurt help create a creamy texture while molasses and winter spices add complexity. Then there’s the wow factor, a simple pomegranate pistachio topping!
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Japanese Sweet Potato Mocha Smoothie ~ Date Sweetened ~ WFPB
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Who knew a healthy plant powered smoothie could be this decadently sweet and creamy! Oven roasted Japanese sweet potatoes create a velvety smooth texture reinforcing the caramel-like flavor of whole dates. Instant coffee conveniently balances with chocolaty cocoa powder for an explosion of mocha flavor. Your choice of nut butter…
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Creamy Roasted Buffalo Cauliflower Soup (Vegan)
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This gloriously zesty soup harnesses the robust warmth of Buffalo sauce to put a new spin on cold weather comfort food. Wholesome plant-based ingredients harmonize with tangy seasonings resulting in a surprisingly cheesy flavor experience. The rich cashew cream topping adds a silky contrasting layer that’s customizable. Add as little…
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Vegan Waldorf Salad with Roasted Chickpeas and Pomegranate (WFPB)
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A festive recipe that reimagines this classic American dish with deliciously healthy newfangled plant-based twists while staying true to its original spirit. The satisfying contrast between tart apples, sweet juicy grapes and crunchy celery still takes centerstage. But walnuts are replaced by crispy roasted chickpeas, a cashew based tarragon dressing…
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Vegan Pickle Soup with Leeks and Parsnips ~ Oil-Free Recipe
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Comfort food is redefined in this hearty soothing plant-based soup with a unique combination of flavors and textures. Subtly sweet parsnips and leeks warmly embrace the savory tang of fermented pickles surrounded by a rich creamy potato base. Fresh dill ties everything together with irresistible Eastern European charm.
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Ginger Lovers’ Apple Cake (Vegan, Low-Fat, Whole Grain)
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Crystalized ginger steals the show in this delightfully fruity cake featuring two types of apples and sweetened with whole dates. This is a healthy plant-based recipe with minimal amounts of oil. Hearty, nutty, flavorful whole spelt flour elevates the rustic charm.
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Pineapple Cranberry Sauce with Chia Seeds ~ Date Sweetened
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This deliciously healthy, surprisingly sweet, homemade cranberry sauce is made without refined sweeteners. The combination of juicy pineapple and tart cranberries is a fruity delight, while allspice adds a spicy touch of holiday magic.
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Easy Vegan Spelt Caraway Biscuits ~ WFPB Recipe
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These rustic savory biscuits are made in a food processor and don’t need rolling. You can cover them with gravy, serve them with a cozy bowl of soup, or use them to make healthy breakfast sandwiches. Whole food plant-based protein packed goodness with old world flavor!
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Chinese Broccoli Radish Stir Fry with Vegan Oyster Sauce ~ Oil-Free Recipe
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An easy colorful side dish with a salty sweet umami base and layers of fragrant flavor from fresh garlic and ginger.
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Sweet Potato Chocolate Smoothie Bowl with Pumpkin Spice
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A high fiber treat that’s also decadently creamy, this whole food plant-based date sweetened smoothie bowl is bursting with warm soothing flavor. Top it with healthy cacao nibs and quinoa flakes for a satisfying crunch.
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Creamy Broccoli Pea Soup ~ Oil-Free ~ Vegan ~ WFPB
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Simple to make and surprisingly filling! This comforting, nourishing, whole food plant-based soup combines fresh and frozen easy to find ingredients.
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Vegan Sweet Potato Cranberry Muffins ~ Oil-Free ~ No Refined Sweeteners
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Wake up to the pop of tart juicy ruby red cranberries against an earthy, comforting background of late autumn flavors. These delightful muffins are a feast for the eyes as well as the senses. Dates level up the sweetness while adding earthy caramel notes to this healthy whole food plant-based…
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Strawberry Steel Cut Oats with Goji Berries, Dates and Turmeric
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Warm your morning with a sweet flavorful feast of antioxidant rich goodness. This healthy plant-based hot breakfast bowl contains no refined sweeteners and is packed with multiple nutrients and fiber. A perfect recipe for make-ahead meal prep.
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Vadouvan Red Lentil Curry with Cherry Tomatoes and Butternut Squash WFPBNO
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This creamy satisfying curry is layered with complex yet subtle aromatic flavors. Earthy pre-roasted slightly caramelized butternut squash cubes lead the all star cast of ingredients, grounding the palette while accentuating the sweet fruity goodness of fresh cherry tomatoes. A nourishing one-pot meal that’s ideal for the cozy season and…
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Oven Roasted Butternut Squash Cubed or Sliced ~ Oil-Free Method
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Add an extra layer of flavor to savory dishes by pre-roasting butternut squash in a conventional oven. This oil-free roasting method is an easy way to intensify the natural sweetness of any winter squash while remaining whole food plant based compliant. You can roast your squash days ahead of time…
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Purple Hawaiian Dream Smoothie ~ WFPB ~ No Refined Sweeteners
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Mysteriously seductive, packed with antioxidants and a symphony of plant-based nutrients, the purple hue comes from blueberries and cooked purple sweet potatoes or ube. Pineapple, coconut extract and ground ginger impart warm breezy tropical vibes, while vanilla and cardamom add delicate and beguiling floral notes. Whole dates make this smoothie…
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Pineapple Cucumber Red Rice Salad ~ WFPB ~ Oil-Free Recipe
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A colorful refreshing and satisfying salad that’s all about the sweet zesty joy of juicy fresh pineapple. This healthy whole food plant-based dish is pretty enough for company and perfect for those looking for a sturdy make-ahead recipe.
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Peanut Butter Poppy Seed Cookies with Chocolate Chunks and Dates GF Vegan
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A reimagined healthier plant-based gluten-free version of classic peanut butter blossom cookies. Using dates instead of sugar means more nutrients and flavor complexity, while poppy seeds add an interesting twist. The quality and nutritional profile of the chocolate chunks makes all the difference—this part’s entirely up to you!
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Vegan Pumpkin Chocolate Chip Muffins with Lentils ~ Date Sweetened
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Flavor packed satisfying plant-based muffins perfect for sweater weather. Lentils are a delicious way to boost nutrients and keep protein ratios high. Pumpkin spice, dates and molasses tantalize taste buds while chocolate chips crank up the awesomeness of these delightfully healthy treats.
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Artichoke Hummus with White Miso ~ Oil-Free ~ WFPB
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A subtle and satisfying blend of flavors that’s great in sandwiches, wraps or as a dip. Fiber rich artichoke hearts awaken the taste buds while white miso intensifies the creamy dippable umami goodness. Chickpeas, lemon juice, fresh garlic and tahini honor the Mediterranean traditions that inspired this recipe.
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Magenta Magic Smoothie with Cantaloupe Strawberry Beet and Ginger
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Sweet and very pretty energizing plant powered smoothie. Satisfies sugar cravings with hunger quashing fiber and powerful immune boosting antioxidants without relying on refined or artificial sweeteners.
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Creamy White Bean Zucchini Spinach Soup ~ WFPB ~ Oil-Free ~ Vegan
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A satisfying whole food plant-based soup with rich umami flavor. Zucchini and spinach make for a soothing, deeply nourishing, harmonious vegetable pairing that’s brightened by the citrusy goodness of fresh lemon juice. Any kind of white beans work in this healthy and versatile recipe.
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Semi-Dried Cherry or Grape Tomatoes Using Conventional Oven
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An easy and delicious way to preserve ripe cherry or grape tomatoes. Wonderful as a standalone snack, partly dried tomatoes can also be used as a garnish or as an ingredient in other dishes. Juicy yet slightly caramelized, these tomatoes are a perfect add-on to sandwiches, pizzas, pasta, frittatas and…
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Multigrain Hot Cereal Bowl with Peaches, Dried Cranberries, Dates and Turmeric
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This quick and easy hot breakfast bowl delivers a complex flavor experience. Peaches have a subtle honey-like sweetness that pairs perfectly with the densely tart unsweetened dried cranberries. Turmeric, ginger and cardamom, a spice combination used in traditional South Asian healing remedies, magnifies the warmth of this fruit foward bowl.…
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Refreshingly Ugly Blueberry Cucumber Antioxidant Boosting Power Smoothie
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Whip up all the colors of the rainbow into a smoothie and what you get looks like a slushy mud puddle. It’s an optical reality. But the ugliest, muddiest, smoothies can also be some of the healthiest. Why? Because mixing together colorful fruits and veggies makes for smoothies that are…
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Tahini: A Whole Food Plant-Based Staple I Can’t Live Without
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Tahini is a paste made from ground sesame seeds which can be used as a healthy substitute for oil or nut butters. Incorporating tahini into a whole food plant-based diet can enhance the nutritional profile of your meals while adding a rich, nutty flavor.
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Roasted Red Pepper Pasta Topped with Crunchy Herb Seasoned Tofu Crumble ~ Vegan ~ Oil-Free
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Comforting nutritious pasta layered with Mediterranean flavors. The roasted red pepper pasta sauce is thickened with cannellini beans and sparkles with the citrusy goodness of fresh lemon juice. This dish is topped with a delightfully crunchy herb seasoned tofu crumble. Use any pasta you like and make it your own!
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Corn Hummus ~ Oil-Free ~ WFPB
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This flavor combination is simply sensational. A healthy oil-free hummus with a subtle corny sweetness that’s balanced by a generous splash of lemon juice. Corn hummus is the perfect dip during summer months when fresh corn is in season, but you can also make it year-round with frozen or canned…
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Vegan Jalapeño Cornbread ~ Oil-Free ~ Whole Grain ~ WFPB
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Flavorful and satisfying savory whole food plant-based cornbread studded with fresh jalapeños and corn kernels. Pair it with a soup or salad for a well rounded light meal.
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Arugula Basil Pea Pesto Pasta with Crunchy Topping ~ Vegan ~ Oil-Free ~ WFPB
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A soothing flavorful feast that’s as comforting as it is nourishing. This is a mellow, high protein, vegan pesto sparkling with citrusy lemon juice where cooked and raw ingredients unite in perfect harmony.
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Baking Sweet Potatoes and Yams to Use in Recipes
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When recipes call for cooked sweet potato or yams, baking them is the way to go. Here’s an easy way to prepare sweet potatoes and/ or yams to use in all kinds of recipes whether your making pancakes, cakes, muffins or simply want to add some sweet root vegetable goodness…
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Blueberry Purple Sweet Potato Muffins ~ Vegan ~ Oil-Free ~ No Refined Sweeteners ~ WFPB
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Two extraordinary plant foods, purple sweet potatoes and blueberries, come together in a moist, juicy, celebration of purpleness. Delicately flavored with cardamom, these muffins are an antioxidant powerhouse. Whole spelt flour creates bounce, while dates and apple sauce provide earthy sweet tenderness without having to rely on oil or refined…
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Ratatouille Farro ~ Ancient Grain Summer Vegetable Stew ~ Oil-Free ~ Vegan ~ Whole Food Plant-Based
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This hearty oil-fee grain forward dish was inspired by ratatouille, a classic Southern French summer vegetable stew. Farro adds a satisfying whole grain chewiness to the ratatouille flavor experience in this flexible recipe that also works with barley and other grains.
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Whole Grain Blackberry Corn Muffins ~ Vegan ~ Oil-Free ~ Date Sweetened ~ WFPBNO
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Rustic sweet grainy corn muffins studded with juicy blackberries. This whole food plant-based recipe contains no oil or refined sweeteners. Blackberries and corn are both summertime staples. Combining these two seasonal flavors is as natural and satisfying as a warm summer breeze, but a lot more filling!
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Easiest Best Corn on the Cob Roasted in Oven with Husks
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Perfectly tender sweet delicious oven-roasted corn on the cob that doesn’t leave a mess in your kitchen. This nearly effortless cooking method maximizes your enjoyment of one of summer’s simpler culinary pleasures.
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Vegan Cream Cheese Frosting with Kite Hill Cream Cheese ~ Oil-Free ~ No Sugar ~ Fruit Sweetened
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An easy vegan date sweetened version of old fashioned cream cheese frosting made with my favorite store bought vegan cream cheese, Kite Hill. Amazing flavor that’s lusciously sweet with cream-cheesy tang and hints of orange and cardamom. Healthy sumptuous goodness without refined sweeteners, oil or butter.
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Peach, Corn, Cabbage and Red Bean Salad ~ Oil-Free ~ Vegan ~ WFPB-NO
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Celebrate classic summer flavors with this wilt proof salad that’s perfect for warm weather picnics. Juicy refreshing fresh peaches are the stars of this show, their delicate sweetness balancing the other heartier ingredients. A light, zesty, and slightly spicy, lime based dressing makes it all come together with citrusy sparkling…
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Vegan Peach Cake with Dates and Ginger ~ Oil-Free ~ Fruit Sweetened ~ WFPB
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The perfect cake when peaches are in season and you need a no fuss dessert for outdoor get-togethers. Made with whole plant-based ingredients, and no added oils or refined sweeteners, this cake is delightfully moist and nourishing. Refreshing juicy peaches are warmly embraced by lusciously sweet soothing dates and the…
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Shiitake Mushroom Powder, the Ultimate Umami Flavor Enhancer for Plant-Based Cooking
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Shiitake mushroom powder enhances umami flavors in plant-based recipes. Culinary fungi are often prized for having a meat-like taste. Some of this meaty taste is also present in many mushroom powders. But the meatiness of shiitake mushroom powder is subtle. And this subtlety is what makes shiitake mushroom powder an…
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Creamy Green Potato Leek Soup with Asparagus, Spinach, Herbs and Lemon ~ Oil-Free ~ WFPB ~ Vegan
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A gentle soothing and satisfying creamy soup that celebrates the lush green flavors of spring. Make it your own by using your favorite combination of fresh garden herbs. Like a ray of sun after a spring rain, lemon juice brightens the mood of this nourishing soup.
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Vegan Chocolate Cream Cheese Frosting with Kite Hill Cream Cheese ~ Oil-Free ~ Sugar-Free ~ Date Sweetened
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An easy vegan date sweetened version of old fashioned chocolate cream cheese frosting made with my favorite store bought vegan cream cheese, Kite Hill. Amazing flavor that’s lusciously sweet with just a hint of cream-cheesy tang. Healthy sumptuous goodness without refined sweeteners, oil or butter.
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Black Beluga Lentils (aka caviar lentils) Healthy Versatile Alternative Lentil
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If you’re already an adventurous foodie who’s passionate about legumes in general, these tiny black heirloom sensations are a must try. For those who think that beans are alright, but don’t particularly enjoy lentils, black beluga lentils may change your mind.
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Garlicky Roasted Broccoli with Tahini and Lemon ~ Oil-Free ~ Vegan ~ WFPB
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Bursting with Mediterranean flavor, this juicy oven roasted broccoli can be served hot or cold. This is a simple and healthy whole food plant-based recipe that makes a standout side dish for special occasions. It’s also zesty enough to be enjoyed at room temperature as an antipasto.
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Vegan Chickpea Date Nut Bars ~ Gluten-Free ~ Oil-Free ~ WFPB
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Nutrient-dense plant based magic without added oil or refined sweeteners. The classic combo of dates, walnuts and spices gets a whole food plant-based makeover in this easy food processor oat-based recipe.
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Vegan Apricot Pecan Drop Scones ~ Oil-Free ~ Fruit Sweetened ~ WFPB
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Easy light fluffy scones with no shaping required. These whole food plant-based treats come together in minutes and bake up fast. Dried apricots and dates are the only sweeteners. Whole spelt flour creates a delicately bouncy tender crumb. Not your typical American puck-like scone!
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Creamy Cauliflower Chickpea Green Bean Curry ~ Vegan ~ WFPB ~ Oil-Free Optional
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Rich creamy nutty curry with a well balanced mix of whole plant-based ingredients. Pretty enough for company, this one pot meal is a feast for all of the senses. Serve with your favorite grain, fresh herbs and lime wedges.
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Vegan Pineapple Carrot Breakfast Cake ~ No Oil ~ No Sugar ~ Date Sweetened ~ WFPB
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Subtly sweet, pineapple forward, whole food plant-based version of classic carrot cake. Unfrosted, this nutritious cake is terrific as a stand-alone continental breakfast or on-the-go snack. Top it with frosting and you have a dessert worthy of special occasions. No refined sweeteners or oils are used.
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Chocolate Cherry Oats and Millet Bowl ~ Gluten-Free ~ WFPB
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A sweet satisfying and energizing way to start your day. Dried cherries and cocoa are a match made in flavor heaven, while millet adds a hearty chewy texture. This hot breakfast bowl is packed with protein and gets its sweetness from whole dates. Don’t have millet? You can use quinoa…
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Roasted Brussels Sprouts Sweet Spicy Gochujang Maple Glaze Oil-Free
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Easy and delightfully zesty healthy vegan fusion recipe inspired by the flavors of Korean BBQ. You won’t miss the oil because gochujang and maple syrup caramelize the Brussels sprouts while sesame seeds add a layer of richness.
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Vegan Dirty Rice ~ Black Beluga Lentils ~ TVP ~ Brown Rice ~ WFPB ~ Oil-Free
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A healthy veganized version of the Louisiana classic. Black lentils create a visually appealing color contrast in this multi-textured, protein packed, juicy rice dish. Onions, celery and green bell pepper, a.k.a. the cajun holy trinity, anchor the flavor, while a combination of umami and herbal seasonings add complexity. Much like…
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Healthy Vegan Chocolate Custard or Frosting ~ Sugar-Free ~ Oil-Free ~ Silken Tofu ~ Dates ~ Gluten-Free
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Sinfully rich, silky smooth, intensely chocolaty and very sweet, this is the ultimate plant-based chocolate dessert. With only five ingredients and no heat required, this custard is every vegan chocolate lover’s dream come true. But wait, it gets better. This creamy concoction is also good for you and you can…
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Healthy Vegan Cardamom Custard ~ Topping ~ Frosting ~ Pudding ~ No Oil ~ No Sugar ~ Silken Tofu ~ Dates ~ GF
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This fruit sweetened nourishing vegan alternative to cream cheese frosting also works as dessert topping or stand-alone dessert custard. The creamy texture comes from silken tofu along with a small amount of cashews. Whole dates and orange juice concentrate are the only sweetening ingredients and no added fats are used.
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Chocolate Banana Chocolate Chip Muffins ~ Vegan ~ Date Sweetened
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Dense fudgy fruit sweetened muffins that easily double as cupcakes. Bananas and dates lock in moisture, whole spelt flour adds bounce, and dairy-free chocolate chips make these muffins irresistible. This is a versatile recipe you can make days ahead of time.
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Red Lentil Banana Muffins Vegan WFPB ~ Oil-Free ~ No Refined Sweeteners
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Packed with fiber and protein-rich beany goodness, delicately flavored with cardamom, these muffins are sweetened exclusively with fruit. They do not contain added fats or refined sweeteners. Great as an afternoon pick me up or breakfast on the go.
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Mango and Black Forbidden Rice Breakfast Bowl Vegan WFPB
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Nutritious and flavorful sweet breakfast bowl inspired by a classic Thai dessert. This recipe started out as a way to use up leftover black rice from another recipe, and it’s become one of my favorite breakfasts. Secretly sweetened with dried fruits, it contains a powerhouse nourishing ingredients including ground flaxseed…
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Vegan TVP Pinto Bean Chili ~ Oil-Free Optional ~ WFPB
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Flavorful whole food plant-based chili that comes together quickly and gets even better after a couple of days. You can make this chili oil-free or use a small amount of oil. This is my go-to chili recipe.
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Oven Roast Red Peppers Keep the Juice
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Save the juice from your homemade roasted red peppers to maximize the flavor of this versatile ingredient. Cook one at a time or as many as you can fit on an oven pan. Oven roasted red peppers are not only great in sandwiches, I love adding adding juicy roasted red…
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How to Prepare Broccoli Stalks to Use in Recipes
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When you buy broccoli with long stalks, you’re getting two vegetables in one. Learn how to prepare your broccoli stalks so you can add them to stir-fries, soups and stews. You don’t even need to use the stalks and the florets in the same dish.
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Cranberry Orange Cake with Dates ~ Vegan ~ Oil-Free ~ No Refined Sweeteners
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Colors pop and flavors dazzle in this dense satisfying holiday cake that’s all about the cranberries! Frosting makes this cake a gloriously festive dessert. Or skip the frosting and enjoy it as a healthy snack on the go.
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Vegan Red Kidney Bean Brownies ~ Gluten-Free ~ Fruit-Sweetened
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Moist, fudgy and easy to whip up, this is my favorite plant-based brownie recipe. Not just delicious, these brownies are also packed with fiber, protein and antioxidants. A chocolaty way to get more pulses!
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Vegan ‘Parmesan’ Seed and Nut Topping WFPB Oil-Free
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Crunchy nutty topping to use on salads, pasta, casseroles and more! A healthy oil-free alternative to dairy and store-bought vegan cheese toppings.
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Navy Bean Soup with Chayote Squash, Red Pepper, and Potato ~ Vegan ~ WFPB
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Nourishing and satisfying, this soup is a healthy and complete plant-based meal with an explosion of comforting flavor. This is one of those roll up your sleeves type recipe that is so worth it!
