Emilee

Another week is upon us, which means seven mornings which means seven breakfasts which means seven chances to try these Stuffed Breakfast Sweet Potatoes! Toast with fruit or tofu scramble is usually what I’m eating to start my day. But sometimes, it’s nice to branch out (though I truly never get tired of toast). I’ve got sweet and savory recipes for you today, from tofu scramble (my fave) to chunky monkey (Cayden’s fave) to apple pie.

For this sun dried tomato pasta, we’re blending soaked cashews with flavorful sun dried tomatoes, nutritional yeast (cheesy flavor), garlic, and spices. For some plant protein, we’re adding Dr. Praeger’s new Classic Chick’n Tenders on top! Part of Dr. Praeger’s new Pure Plant Protein line, Dr. Praeger’s Classic Chick’n Tenders pack 14 grams of plant protein per serving—woohoo! I know you’re going to love this creamy sun dried pasta.

With sweet and savory options like cinnamon rolls and tofu scramble, you’re sure to have a tasty morning. Now that I’m in my own apartment #adulting in grad school, it’s time to start throwing some brunch parties. I threw together this list of 20 vegan brunch recipes, half selfishly for my future brunch parties and half for all of you. I’m drawn to the savory recipes on this list of the best brunch recipes for vegans (and non-vegans! ), but the sweet ones also look amazing.

For example, I don’t think gumbo should ever have tomatoes (that’s Creole gumbo) because I was raised eating brown Cajun gumbo. I made this vegan chicken salad differently than we ever made it when I was younger – chunky with celery, grapes, and walnuts. The creamy sauce is made with unsweetened vegan yogurt, but you can also use vegan mayonnaise (Veganise, Just Mayo, Hellman’s, Sir Kensington’s) – whatever is easier for you to find. I know both kids and adults will LOVE this chicken salad sandwich recipe, so make it asap and watch it disappear!