make ahead breakfast

Vegan Apple Cinnamon Muffins

vegan apple cinnamon muffins

There are muffins you bake because breakfast needs to happen. And then there are muffins like these Vegan Apple Cinnamon Muffins — the kind that come out of the oven domed and golden, smelling of warm cinnamon and caramelized apple, with a tender, moist crumb studded throughout with soft chunks of sweet apple and a cinnamon sugar crust on top that catches the light beautifully. This is that muffin. The one that makes the whole house smell like the best autumn morning imaginable. The one that disappears from the cooling rack before the second tray has even finished baking.

These muffins use applesauce in the batter to provide both moisture and natural sweetness, with additional diced fresh apple folded through for texture, and a generous amount of cinnamon and a touch of nutmeg throughout for the warm, spiced character that makes apple cinnamon such a universally beloved combination. A simple cinnamon sugar topping baked directly onto the muffin creates a slightly crunchy, fragrant crust that is one of the most satisfying textural contrasts in all of muffin baking.

What makes these muffins so outstanding is how moist they stay — the combination of applesauce, plant milk, and oil produces a crumb that remains genuinely tender for days rather than drying out overnight like so many homemade muffins, making them an ideal make-ahead breakfast for the entire week.

This recipe is 100% vegan, ready in just 35 minutes, naturally dairy-free and egg-free, and absolutely wonderful eaten warm with a smear of vegan butter or simply on their own.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
15 mins22 mins37 mins12~210 kcal

Ingredients

For the Muffins

  • 2 cups (240g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp fine salt
  • ¾ cup (150g) cane sugar or brown sugar
  • ½ cup (120g) unsweetened applesauce
  • ½ cup (120ml) plant milk
  • ⅓ cup (80ml) neutral vegetable oil
  • 1 tsp pure vanilla extract
  • 1 tsp apple cider vinegar
  • 1½ cups (180g) fresh apple, peeled and diced small (about 2 medium apples)

For the Cinnamon Sugar Topping

  • 3 tbsp cane sugar
  • 1 tsp ground cinnamon
  • 1 tbsp vegan butter, melted (brushed over muffin tops before topping)

Optional Add-ins

  • ½ cup (55g) toasted walnuts or pecans folded into the batter
  • ¼ tsp cardamom added to the spice blend
  • ½ cup (85g) raisins folded through
  • A drizzle of maple glaze over the cooled muffins

Instructions

  1. Preheat and prepare. Preheat the oven to 375°F (190°C). Line a 12-hole muffin tin with paper liners or grease generously.
  2. Mix the dry ingredients. In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and sugar until evenly combined.
  3. Mix the wet ingredients. In a separate bowl whisk together the applesauce, plant milk, oil, vanilla extract, and apple cider vinegar until smooth.
  4. Combine. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined — a few small lumps are fine. Do not overmix.
  5. Fold in the apple. Gently fold the diced apple pieces through the batter with two or three strokes.
  6. Fill and top. Divide the batter evenly between the 12 muffin holes, filling each about three quarters full. Brush the tops lightly with the melted vegan butter, then sprinkle the cinnamon sugar mixture generously over each muffin.
  7. Bake. Bake for 20–23 minutes until a toothpick inserted in the center comes out clean and the tops are golden with a slightly crisp cinnamon sugar crust.
  8. Cool and serve. Let cool in the tin for 5 minutes before transferring to a wire rack. Best served warm.

Pro Tips

  • Do not overmix the batter — fold until just combined, with a few small lumps remaining, for the most tender muffin crumb. Overmixing develops gluten and produces tough, dense muffins.
  • Dice the apple into small, even pieces so it distributes evenly through the batter and cooks through fully during the baking time.
  • Use a combination of applesauce and fresh apple for the best result — the applesauce keeps the batter moist without making it heavy, while the fresh apple provides texture and distinct apple flavor.
  • Fill the muffin holes three quarters full for the most dramatically domed tops — underfilled muffins bake flat rather than rising into the characteristic rounded dome.

Why These Muffins Stay Moist Longer Than Most

The combination of oil and applesauce in this batter provides two different moisture mechanisms. Oil coats the flour proteins and prevents them from absorbing moisture as the muffins cool, keeping the crumb tender and soft. Applesauce provides hygroscopic moisture — it actively holds onto water molecules, preventing the finished muffin from drying out over the first few days of storage. Together they produce a muffin that is genuinely as moist on day 3 as on day 1.

Flavor Variations

  • Apple Walnut Muffins: Fold in ½ cup of toasted walnuts for a nuttier, more substantial version.
  • Spiced Chai Apple Muffins: Add cardamom, ginger, and cloves alongside the cinnamon for a warming chai-inspired version.
  • Apple Streusel Muffins: Replace the cinnamon sugar topping with a crumbly streusel made from oats, brown sugar, and vegan butter for a more dramatic, bakery-style finish.

Nutritional Highlights (Per Muffin)

CaloriesProteinCarbsFiberFat
~210 kcal3g34g1g7g

Storage

  • Room temperature: Store in an airtight container for up to 3 days. The cinnamon sugar topping softens slightly after the first day but the muffins remain moist and delicious.
  • Refrigerator: Keeps for up to 5 days; bring to room temperature or warm briefly before serving.
  • Freezer: Freeze individually wrapped muffins for up to 2 months. Thaw at room temperature or microwave for 45 seconds from frozen.
  • Meal prep: These muffins are ideal for meal prep — bake a full batch on Sunday for grab-and-go breakfasts all week.

Frequently Asked Questions

Can I use a different type of apple?

Yes — any eating apple works well. Granny Smith provides a more tart, defined apple flavor; Honeycrisp or Fuji provides a sweeter, juicier result. Avoid very soft varieties that may become mushy during baking.

Can I make these gluten-free?

Yes — use a 1:1 gluten-free flour blend. The muffins will be slightly more delicate in texture but still moist and flavorful.

Can I reduce the sugar?

Yes — reduce to ½ cup for a less sweet muffin that lets the apple and cinnamon flavor dominate more prominently. Do not reduce below ⅓ cup as the sugar contributes to texture and moisture as well as sweetness.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more warmly spiced vegan breakfast and baking recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

January 2, 2026 by All Recipes Breakfast 0

Vegan Chocolate Cinnamon Rolls

vegan chocolate cinnamon rolls

There are breakfasts you eat because mornings demand something. And then there are breakfasts like these Vegan Chocolate Cinnamon Rolls — the kind that fill the entire house with the smell of warm yeast dough and melting chocolate as they bake, that come out of the oven puffed and golden, pulling apart into soft, pillowy spirals with rivers of chocolate running through every single one. This is that breakfast. The one that turns an ordinary weekend morning into something genuinely special. The one people remember long after the plate is empty.

These rolls take the beloved technique of a classic cinnamon roll — a soft, enriched yeasted dough rolled around a generous filling, sliced into spirals, and baked until puffed and golden — and combine it with a rich chocolate and cinnamon filling that melts into gooey pockets throughout each roll. Finished with a simple vanilla glaze, they deliver everything wonderful about a classic cinnamon roll with the added indulgence of real melted chocolate.

What makes these rolls so outstanding is the double filling — a brown sugar cinnamon layer combined with a generous scattering of vegan chocolate chips that melts during baking into gooey, chocolatey pockets throughout the dough, ensuring every single bite delivers both the classic cinnamon roll flavor and a genuine chocolate experience.

This recipe is 100% vegan, ready in about two hours including rising time, and absolutely magnificent eaten warm, pulled apart by hand, with the chocolate still soft and the glaze just beginning to melt into the spirals.

Recipe Information

Prep TimeRise TimeCook TimeTotal TimeServingsCalories
20 mins75 mins25 mins2 hrs10~390 kcal

Ingredients

For the Dough

  • 3¼ cups (390g) all-purpose flour
  • 2¼ tsp (7g) active dry yeast
  • ¼ cup (50g) cane sugar
  • ½ tsp fine salt
  • ¾ cup (180ml) plant milk, warmed to 110°F (43°C)
  • ¼ cup (55g) vegan butter, melted and slightly cooled
  • 1 tsp pure vanilla extract

For the Filling

  • ⅓ cup (75g) vegan butter, softened
  • ½ cup (100g) brown sugar
  • 1½ tbsp cinnamon
  • 1 cup (170g) vegan chocolate chips
  • 2 tbsp cocoa powder, mixed into the brown sugar

For the Vanilla Glaze

  • 1 cup (120g) powdered sugar
  • 2–3 tbsp plant milk
  • ½ tsp pure vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast. Combine the warm plant milk, sugar, and yeast in a bowl and let sit for 5–10 minutes until foamy on the surface.
  2. Make the dough. In a large bowl or stand mixer combine the flour and salt. Add the activated yeast mixture, melted vegan butter, and vanilla extract. Mix until a shaggy dough forms, then knead for 8–10 minutes by hand or 6 minutes in a stand mixer until smooth and elastic.
  3. First rise. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 60–75 minutes until doubled in size.
  4. Make the filling. Mix the brown sugar with the cocoa powder and cinnamon in a small bowl.
  5. Roll and fill. Turn the risen dough out onto a lightly floured surface and roll into a large rectangle, roughly 30 x 45cm. Spread the softened vegan butter evenly over the surface, then sprinkle the cinnamon cocoa sugar mixture evenly over the butter. Scatter the chocolate chips evenly across the entire surface.
  6. Roll and slice. Starting from the long edge, roll the dough tightly into a log. Slice into 10 equal rolls using a sharp knife or unflavored dental floss for the cleanest cuts.
  7. Second rise. Arrange the rolls in a greased baking dish with a little space between each. Cover and let rise for 30–40 minutes until visibly puffed.
  8. Bake. Preheat the oven to 350°F (175°C) and bake for 22–26 minutes until deeply golden on top and cooked through in the center.
  9. Glaze and serve. Whisk together the powdered sugar, plant milk, vanilla extract, and salt until smooth and pourable. Drizzle generously over the warm rolls before serving.

Pro Tips

  • Use a thermometer to check the milk temperature for activating the yeast — too hot will kill it, too cool will not activate it properly.
  • Roll the dough as evenly as possible to ensure consistent baking and uniform spirals.
  • Use unflavored dental floss to slice the rolled log for the cleanest cuts without squashing the spiral.
  • Do not skip the second rise — it is what produces the light, pillowy texture that makes these rolls so special.
  • Glaze while the rolls are still warm so the glaze melts slightly into the spirals rather than sitting on top as a thick layer.

Why This Combination Works

The classic cinnamon roll filling of butter, brown sugar, and cinnamon already creates a deeply caramelized, fragrant filling during baking. Adding cocoa powder to that sugar mixture and chocolate chips throughout introduces real chocolate flavor without disrupting the texture or rise of the dough, producing rolls that taste like a genuine hybrid between a classic cinnamon roll and a chocolate pastry.

Flavor Variations

  • Chocolate Orange Rolls: Add the zest of an orange to the dough and filling for a chocolate orange variation.
  • Peanut Butter Chocolate Rolls: Spread a thin layer of warmed peanut butter over the filling before adding the chocolate chips.
  • Espresso Chocolate Rolls: Add a teaspoon of instant espresso powder to the filling for a deeper, mocha-like flavor.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~390 kcal6g54g3g16g

Storage

  • Room temperature: Store unglazed rolls in an airtight container for up to 2 days.
  • Refrigerator: Glazed rolls keep for up to 5 days; warm briefly before serving.
  • Freezer: Freeze baked, unglazed rolls for up to 2 months. Thaw and warm in the oven, then glaze fresh before serving.
  • Make ahead: Assemble and slice the rolls, then refrigerate overnight before the second rise; bring to room temperature for about an hour before baking.

Frequently Asked Questions

Can I make the dough the night before?

Yes — after the first rise, refrigerate the dough overnight, then roll, fill, and slice the next morning, allowing extra time for the second rise since the dough will be cold.

Why didn’t my dough rise properly?

This is usually caused by yeast that did not activate due to milk that was too hot or too cold, or expired yeast. Always check the milk temperature and yeast expiration date.

Can I make these gluten-free?

A dedicated gluten-free yeasted dough blend can work, though the texture will be denser than the traditional version.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more indulgent vegan breakfast and baking recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

December 31, 2025 by All Recipes Breakfast 0

Vegan Chickpea Frittata Muffin

vegan chickpea frittata muffin

There are breakfast recipes that require a plate and a fork and a proper sit-down moment. And then there are recipes like these Vegan Chickpea Frittata Muffins — the kind that come out of the oven golden and set, portable enough to eat on the go, packed with vegetables and protein, and genuinely satisfying in a way that most grab-and-go breakfasts simply are not. This is that recipe. The one that solves the weekday breakfast problem permanently. The one that you bake once on Sunday and eat all week from the refrigerator, warm or cold, without ever compromising on flavor or substance.

These muffins use a chickpea flour batter as their base — the same reliable, protein-rich base as the full-size frittata, seasoned with turmeric, garlic, and nutritional yeast — baked in a muffin tin with vegetables and herbs folded through, producing individual-portion frittatas that are firm enough to hold their shape, satisfying enough to count as a real breakfast, and convenient enough to eat in the car.

What makes these muffins so outstanding is their versatility — the base batter works with almost any combination of vegetables, herbs, or vegan cheese, meaning these can be customized to whatever is in the refrigerator and made differently every batch without ever changing the fundamental technique.

This recipe is 100% vegan, naturally gluten-free, ready in just 35 minutes, excellent for meal prep, and absolutely wonderful served warm with a drizzle of hot sauce or a dollop of vegan yogurt alongside.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
10 mins22 mins32 mins6~130 kcal

Ingredients

For the Batter

  • 1 cup (115g) chickpea flour
  • 1¼ cups (300ml) plant milk
  • 2 tbsp nutritional yeast
  • ½ tsp turmeric
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp black salt / kala namak (optional, for egg-like aroma)

For the Vegetables

  • ½ cup (75g) red bell pepper, finely diced
  • ½ cup (60g) baby spinach, roughly chopped
  • ¼ cup (30g) red onion, finely diced
  • 2 tbsp fresh chives or parsley, finely chopped
  • ¼ cup (30g) vegan cheese, shredded (optional)

Optional Add-ins

  • Cherry tomatoes, halved, placed on top before baking
  • Sun-dried tomatoes, finely chopped
  • Mushrooms, finely diced and sautéed
  • Corn kernels
  • Broccoli, very finely chopped

To Serve

  • Hot sauce or sriracha drizzle
  • Vegan yogurt alongside
  • Fresh herbs scattered over

Instructions

  1. Preheat and prepare the muffin tin. Preheat the oven to 375°F (190°C). Grease a 12-hole muffin tin generously with oil or line with silicone muffin liners.
  2. Make the batter. In a large bowl whisk together the chickpea flour, nutritional yeast, turmeric, garlic powder, onion powder, baking powder, salt, black pepper, and black salt if using. Gradually whisk in the plant milk until completely smooth with no lumps.
  3. Add the vegetables. Fold in the diced bell pepper, chopped spinach, red onion, and fresh herbs. Fold in the vegan cheese if using.
  4. Fill the muffin tin. Divide the batter evenly between the 12 muffin holes, filling each about three quarters full. Place a cherry tomato half or any optional topping on each if desired.
  5. Bake. Bake for 20–22 minutes until the muffins are set, lightly golden on top, and a toothpick inserted in the center comes out clean.
  6. Cool briefly and serve. Let cool in the tin for 5 minutes before removing — the muffins firm up as they cool and are easier to remove once slightly cooled. Serve warm or at room temperature.

Pro Tips

  • Grease the muffin tin very generously, as chickpea flour batter tends to stick more than a standard muffin batter.
  • Whisk the batter until completely smooth before adding vegetables to avoid lumps.
  • Do not overfill the muffin holes, as the batter puffs slightly during baking.
  • Let the muffins cool in the tin for a few minutes before removing for the cleanest release.

Why These Are Perfect for Meal Prep

Unlike many breakfast items that lose their appeal when reheated, these frittata muffins hold their texture and flavor exceptionally well both at room temperature and reheated, making them genuinely ideal for preparing a week’s worth of breakfasts in one 35-minute baking session.

Flavor Variations

  • Mediterranean Muffins: Use sun-dried tomatoes, olives, and vegan feta as the vegetable mix-ins.
  • Spicy Muffins: Add finely diced jalapeño and chili flakes to the batter for building heat.
  • Mushroom and Herb Muffins: Use finely diced sautéed mushrooms and fresh thyme as the primary mix-ins.

Nutritional Highlights (Per Serving — 2 muffins)

CaloriesProteinCarbsFiberFat
~130 kcal8g14g3g4g

Storage

  • Refrigerator: Store in an airtight container for up to 5 days. Reheat in the microwave for 45–60 seconds or in a low oven for 8 minutes.
  • Freezer: Freeze cooled muffins individually wrapped for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
  • Room temperature: These muffins can be eaten cold or at room temperature, making them genuinely grab-and-go friendly.

Frequently Asked Questions

Can I use a different flour instead of chickpea flour?

Chickpea flour is essential for the correct texture and protein content in these muffins. Other flours will not set in the same way and are not recommended as direct substitutes.

Why are my muffins sticking to the tin?

Chickpea flour batter sticks more readily than standard batter. Use silicone muffin liners or grease the tin very thoroughly with oil before filling.

Can I make these as one large frittata instead?

Yes — pour the entire batter into a greased baking dish and bake at 375°F (190°C) for 28–32 minutes until set throughout.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more convenient vegan breakfast and meal prep recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

March 2, 2025 by All Recipes Breakfast 2

Vegan Caramel Eggnog Chia Pudding

vegan caramel eggnog chia pudding

There are breakfasts you make because something needs to happen before the day starts. And then there are breakfasts like this Vegan Caramel Eggnog Chia Pudding — the kind that sets overnight in the refrigerator into a thick, creamy, spiced pudding that tastes remarkably like classic eggnog, finished with a rich, buttery caramel swirl that makes every spoonful feel genuinely festive and indulgent. This is that breakfast. The one that makes a cold morning feel celebratory. The one that takes five minutes to prepare the night before and rewards you with something that tastes like dessert for breakfast.

This recipe uses chia seeds soaked in a spiced plant milk base flavored with nutmeg, cinnamon, and vanilla — the classic eggnog spice profile — sweetened naturally and swirled with a simple date caramel sauce. As the chia seeds soak overnight they absorb the liquid and swell into a thick, pudding-like texture, creating a breakfast that is both nutritious and genuinely reminiscent of the holiday classic.

What makes this pudding so outstanding is the spice blend — nutmeg in particular is the defining flavor of eggnog, and used generously here it produces a pudding that captures the essence of the holiday drink in a completely different, spoonable format.

This recipe is 100% vegan, naturally gluten-free, requires just 5 minutes of active preparation, and absolutely wonderful served chilled with an extra drizzle of caramel and a dusting of nutmeg on top.

Recipe Information

Prep TimeChill TimeTotal TimeServingsCalories
5 mins4 hours4 hrs 5 min4~260 kcal

Ingredients

For the Eggnog Chia Pudding

  • ½ cup (90g) chia seeds
  • 2 cups (480ml) plant milk (oat or coconut milk recommended)
  • 3 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • ½ tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • Pinch of ground cloves
  • Pinch of salt

For the Date Caramel Sauce

  • 10 medjool dates, pitted and soaked in hot water for 10 minutes
  • ¼ cup (60ml) full-fat coconut cream
  • 1 tbsp maple syrup
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • 2–3 tbsp water, to thin

Optional Toppings

  • Extra ground nutmeg, dusted over
  • Toasted pecans, chopped
  • A dollop of vegan whipped coconut cream
  • Cinnamon stick for garnish

Instructions

  1. Make the chia pudding base. In a bowl or jar, whisk together the plant milk, maple syrup, vanilla extract, nutmeg, cinnamon, cloves, and salt until combined.
  2. Add the chia seeds. Add the chia seeds and whisk thoroughly to prevent clumping. Let sit for 5 minutes, then whisk again to break up any clumps that have formed.
  3. Chill. Cover and refrigerate for a minimum of 4 hours, ideally overnight, until thickened to a pudding-like consistency. Stir once after the first hour if possible to ensure even thickening.
  4. Make the date caramel. Drain the soaked dates and place in a blender with the coconut cream, maple syrup, vanilla extract, and salt. Blend until completely smooth, adding water a tablespoon at a time until the caramel reaches a thick, pourable consistency.
  5. Assemble and serve. Divide the chilled chia pudding between bowls or glasses. Swirl or drizzle the date caramel generously over each serving. Top with extra nutmeg, toasted pecans, or whipped coconut cream as desired.

Pro Tips

  • Whisk thoroughly when first combining the chia seeds with the liquid, and again after 5 minutes, to prevent clumping and ensure even thickening throughout.
  • Use full-fat coconut milk for the richest, most authentically eggnog-like result, though oat milk also works beautifully for a lighter version.
  • Do not skip the overnight chill if possible — a full 8 hours produces the thickest, most pudding-like texture.
  • Make a double batch of the date caramel, as it is excellent on virtually anything — oatmeal, pancakes, ice cream, or simply by the spoonful.

Why Nutmeg Defines the Eggnog Flavor

Nutmeg is the single most recognizable flavor component of traditional eggnog, and its warm, slightly sweet, aromatic character is what immediately signals “eggnog” to the palate even in the absence of dairy, eggs, or alcohol. Used generously alongside a smaller amount of cinnamon and a pinch of clove, nutmeg recreates the festive spice profile that makes eggnog so beloved during the holiday season, transferring that flavor experience seamlessly into this chia pudding format.

Flavor Variations

  • Boozy Eggnog Pudding: Add a tablespoon of rum or bourbon to the chia mixture for an adult version with a more complex, warming character.
  • Gingerbread Chia Pudding: Add ground ginger and extra cinnamon for a gingerbread-inspired version.
  • Chocolate Eggnog Pudding: Add 2 tablespoons of cocoa powder to the base for a chocolate eggnog variation.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~260 kcal6g38g10g10g

Storage

  • Refrigerator: Store the chia pudding in an airtight container for up to 5 days. The caramel can be stored separately in a sealed jar for up to 2 weeks.
  • Meal prep: This pudding is ideal for meal prep — make a large batch at the start of the week and portion into individual jars for grab-and-go breakfasts.
  • Freezer: Chia pudding does not freeze well, as the texture becomes watery upon thawing. The date caramel freezes beautifully for up to 2 months.

Frequently Asked Questions

Can I make this pudding without coconut milk?

Yes — any plant milk works, though oat milk or coconut milk produce the richest, creamiest results most similar to traditional eggnog. Almond or soy milk also work well for a lighter version.

Why is my chia pudding too thin?

This is usually caused by insufficient chia seeds, insufficient chilling time, or not whisking thoroughly enough to prevent clumping. Ensure you whisk well immediately after adding the seeds and again after 5 minutes, and chill for the full recommended time.

Can I use a different sweetener instead of maple syrup?

Yes — agave syrup or date syrup both work as direct substitutes in the same quantity.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more festive vegan breakfast and holiday recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

June 3, 2022 by All Recipes Breakfast 0