Vegan Sweet Potato Pancakes

Once upon a time, a long long time ago, I would go visit my brother in North Carolina and he would make us sweet potato pancakes. He made them from a mix that he was able to find in his local grocery store, and I was never able to find in Florida (this was pre Amazon Prime being the norm, so basically the Ice Ages.)

This was long ago, and I am certain they were not vegan, but man, they were so delicious and I looked forward to eating them every visit. For whatever reason it NEVER occurred to me to try and make my own until about a week ago.

I often pre bake sweet potatoes for smoothies or for my husband to reheat for a quick week day lunch, but we had 8 that had yet to be eaten. Then, a light bulb went off and I finally decided to try and recreate the beloved sweet potato pancakes of my past. Well y’all, it worked. They are easy and delicious. You do need mashed sweet potatoes to make this recipe, so I highly recommend baking up some during the week and just popping them in the fridge for these pancakes, a sweet potato pie smoothie, or ever quick and easy sweet potato quesadillas. There are a ton of ways to use up baked sweet potatoes, but for now I think this recipe will be on constant rotation!

INGREDIENTS:

• 2 1/2 cups all purpose flour

• 4 tablespoons white sugar (If vegan, not plant based, make sure the brand you use is in fact vegan, not all white sugars are. I use Florida Crystals)

• 4 teaspoons baking powder

• 1/2 teaspoon salt

• 2 teaspoon cinnamon

• 1 teaspoon vanilla extract

• 1/4 teaspoon nutmeg

• 2 1/2 cups plant based milk

• 2 tablespoon melted vegan butter

• 1 cup mashed sweet potatoes ( baked, then removed from skin and mashed)
  

INSTRUCTIONS:

1. Whisk all dry ingredients in a large bowl.

2. Add in the melted butter, plant based milk, vanilla, and stir well. Finally, stir in the mashed sweet potatoes.

3. Heat a large skillet or electric griddle on medium heat. Add a teaspoon of vegan butter or spray the pan with cooking oil. Using a 1/4 cup measuring cup, scoop out batter into the skillet, 3-4 pancakes at time.

4. Let pancakes cook until tiny bubbles begin to form and pop, once this happens they are ready to flip. Cook on the other side for another minute or two, until cooked through.

5. Repeat, adding more butter or oil to the pan as needed, until all batter is used.

If you like this recipe, try these:

Vegan Orange Creamsicle Pancakes

Vegan Chocolate Coconut Caramel Pancakes

Vegan Banana Pudding Pancakes

Vegan Sausage, Egg, and Cheese Breakfast Pizza

Recently, my kids asked if I could veganize a breakfast their Grammy used to make them before we went vegan.

Honestly, I had never eaten my mother in law’s breakfast pizza, so I had no idea what was on it. The kids claim it was sausage, egg, and cheese. I decided I wanted to add sausage gravy, veggie filled scramble, and cheese.

We are going to give this recipe all of its points for taste, certainly not looks. It’s what’s inside that matters right…or how it taste more than how it looks? I mean I am all about drooling over beautiful food pics, don’t get me wrong. But with this one, I just want to cram this whole pizza in my mouth as fast as I can, so there is really no time to gaze upon it anyway.

Feel free to add any veggies you like, add no veggies at all, double the fun with some vegan bacon crumbled on top, or use whatever vegan cheese you have on hand, or prefer.

Its that easy! And thanks again Grammy for the inspiration! The kids are super fans of your breakfast pizza!

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INGREDIENTS:

• 2 cans crescent roll dough (make sure the ingredients are vegan)

• 1 package vegan sausage (we used Lightlife brand)

• 1/3 bottle Just Egg or 1/2 batch tofu scramble

• 1/3 cups flour

• 3 cups unsweetened plant based milk (we used almond)

• 1 teaspoon salt

• 1 teaspoon black pepper

• Optional add ins: diced onion, peppers, mushrooms, tomatoes

• 1-2 cups vegan cheddar shreds (we prefer Follow Your Heart)

INSTRUCTIONS:

Preheat oven to 350 degrees

1. Carefully roll out both tubes of crescent dough flat onto a parchment lined cookie sheet. Use your hands to press the seams together so that you have one giant rectangle of dough. Bake for about 10 minutes, or until the dough begins to brown and seems mostly cooked through. Remove from over and set aside.

2. In a large skillet over medium heat, crumble and cook the sausage until cooked through. Lower the heat to med/low. Sprinkle the flour over the sausage and let it cook for about a minute. Whisk in the milk, salt, and pepper. Cook until the gravy has thickened, making sure to stir several times as it thickens. Remove from the heat.

3. If you want veggies on your pizza, finely dice them, and add them to a large skillet over medium heat with a few teaspoons of vegan butter. Cook the veggies until they have softened. If using Just Egg, add 2/3 of a bottle over the veggies and allow the eggs to cook until done. If using tofu scramble, prepare the tofu according to the recipe, and add it to the veggies. Cook according recipe instructions.

4. To prepare the pizza, evenly spread the sausage gravy over the baked crescent dough. Add the “egg” mixture over the gravy, and top with cheese. Place the pizza back into the hot oven and cook until the cheese has melted. ( I am not sure what brand of cheese I used with this recipe but it was not Follow Your Heart. It did not melt as well as some other brands we have tired, but still tasted good. My preference for store bought cheese that melts well is still Follow Your Heart)

5. Slice to serve

If you like this recipe, try these:

Vegan Deluxe Biscuits and Gravy

Easy Tofu Quiche Cups

Tempeh Summer Grit Bowl

vegan sausage breakfast pizza

Vegan Cinnamon Rolls with Cream Cheese Icing

I think a lot of people are intimidated by making yeast breads and rolls. These kinds of breads take a while to make, are some what time consuming, but 100% worth your effort.

Cinnamon rolls fall under the category of yeast breads that take a while. This dough has to rise twice, so if you are craving a cinnamon roll when you wake up, just know its gonna be a while before you get to eat one.

For this reason we often bake them the evening before, and wait to ice them until the next morning. They will reheat just fine.

Vegan cinnamon rolls are easy to make, and do not even require a stand mixer. We personally like to mix some orange zest into the dough and icing but you don’t have to. We also make a vegan cream cheese icing for these vegan cinnamon rolls, because I will put cream cheese icing on anything and everything that I can.

So if you have been looking for a basic, delicious, vegan cinnamon roll recipe, look no further. Also, this recipe makes a double batch, so you will be eating cinnamon rolls for days, and days, and days!!! See, this time the wait will totally be worth it!

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INGREDIENTS:

• 5 cups all purpose flour, divided

• 1 teaspoon baking powder

• 2 1/4 teaspoons active dry yeast

• 1 teaspoon salt

• 1/2 cup melted vegan butter

• 2 cups almond or oat milk,

• 1/2 cup sugar

• optional 1/2-1 teaspoon orange zest

THE FILLING:

• 3/4 cup vegan butter, softened

• 3/4 cup brown sugar

• 2 tablespoons cinnamon

• 1/2 teaspoon vanilla extract

THE ICING:

• 1/2 cup vegan cream cheese

• 2 tablespoons vegan butter

• 2 tablespoons almond or oat milk

• 1 teaspoon vanilla extract

• 1 cup powdered sugar

• optional, 1/2 teaspoon orange zest

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INSTRUCTIONS:

1. Heat milk in a microwave safe container to about 100-110 degrees. Any warmer and It will kill the yeast. It should feel warm but not scalding hot.

2. In a large bowl mix the heated milk, butter and sugar. Sprinkle the yeast over the mixture and let it sit for a few minutes. (don’t stir it in, just sprinkle)

3. Add 4 cups of the flour to the wet mixture, and mix until well combined. Cover the bowl in plastic wrap and allow the dough to double in size. This should take about an hour.

4. Once the dough has doubled in size, add the last cup of flour, baking powder, and salt. If adding orange zest, add that now as well. Mix well until a soft dough has formed. Turn the dough out onto a clean, lightly floured surface. Lightly knead the dough, adding extra flour as needed until the dough is no longer sticky. The dough should be soft, but you should be able to handle it without it sticking to your hands.

5. Roll the dough out into a rectangle that is about 18 inches by 12 inches, and 1/2 inch thick, give or take.

6. Mix the softened butter, brown sugar, vanilla, and cinnamon together in a bowl. Spread the mixture evenly over the surface of the dough, leaving 1/2 inch around the edges free from the butter sugar mixture. This will allow the rolls to seal properly

7. Roll the dough tightly, forming a log. Cut log into 12- 14 equal pieces. Place the cinnamon rolls into 2 buttered pie pans or round cake pans. Cover each pan in plastic wrap and allow the cinnamon rolls to rise for another half hour.

8. Preheat oven to 350 degrees

9. Once the cinnamon rolls have risen, place the pans on the middle oven rack and bake for 30-35 minutes.

10. To make the icing, mix the cream cheese, butter, and milk until creamy and smooth. Add the vanilla and powdered sugar and stir until everything is well incorporated and smooth. Divide the icing and drizzle it over both pans of cinnamon rolls.

11. Store left over cinnamon rolls in an airtight container at room temperature.

If you like this recipe, try these:

Vegan Angel Biscuits

Vegan Strawberry Pop-tarts

Easy Homemade Vegan Bagels

Vegan cinnamon rolls cream cheese icing

Vegan Carrot Cake Biscuits with Maple Cashew Butter

Who says you can’t have cake for breakfast, or something pretty close.

Carrot cake is one of my favorite cake flavors and biscuits are hands down my favoite bread.

So mix the two together, and you have absolute breakfast perfection!

These vegan carrot cake biscuits are light and fluffy, packed full of healthy carrots and walnuts. They are just the right amount of sweet and even better topped with our quick and easy Maple Cinnamon Cashew Butter!

These little beauties also make a tasty dessert or late afternoon snack. But is there ever a wrong time to eat a biscuit? I don’t think so!

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INGREDIENTS:

• 4 cups all purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/2 cup granulated sugar

• 1/2 cup plant based milk

• 1 teaspoon vinegar

• 2 cups grated carrots

• 1/2 cup chopped walnuts, or raisins

• 1/4 cup vegan butter

• 2 teaspoons cinnamon

• 1/2 teaspoon nutmeg

• 1 teaspoon vanilla extract

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Maple Cinnamon Cashew Butter:

• 3/4 cups cashews

• 2 tablespoons maple syrup

• 2 tablepsoons coconut oil

• 1 to 2 teaspoons cinnamon

• pinch of salt

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INSTRUCTIONS:

Preheat oven to 450 degrees.

1. In a large bowl, combine flour, baking powder, salt, and sugar. Whisk well.

2. Add the butter to the bowl and using your hands, break up the butter into rice size pieces, mixing it into the flour.

3. Mix the grated carrots and nuts into the flour mixture.

4. Add the 1 teaspoon of vinegar to a glass then pour the milk over it. Let It sit for a few minutes until the milk begins to curdle. (you are basically making butter milk)

5. Pour the milk into the bowl of flour and gently mix, using your hands. You just want to get the milk and flour incorporated into a dough. You do not want to over mix. The less you work the dough, the lighter and fluffier the biscuits will be. If they dough still seems a little dry, you can add another splash or two of milk. If it seems too wet, just sprinkle will some extra flour. Biscuits are forgiving and easy in this way.

6. Turn the dough onto a floured surface and pat it out into a 3/4 to 1 inch thick oval. Cut biscuits using a biscuit cutter or the rim of a glass.

7. Place biscuits on a parchment lined baking sheet and bake on the top rack of the oven for 10-12 minutes. The biscuits should begin to brown on the tops.

8. Allow the biscuits to cool for a minute before serving or serve at room temperature. Store leftovers in sealed bag or airtight container at room temperature. These biscuits also freeze well. Just pop them in a freezer bag and thaw to serve.

9. Maple Cinnamon Cashew Butter: Cover cashews in water in a microwave safe container. Microwave on high for 3 minutes. Drain and rinse cashews. If you do not have a microwave, you can soak the cashews in hot water for about an hour.

10. Place cashews in a high speed blender or food processor along with the remaining ingredients and process until smooth. You can use as is, on fresh baked biscuits, then store leftovers in an airtight container in the fridge. The butter will firm up once cold.

Yields about 10 - 12 biscuits depending on the size of cutter you use.

If you like this recipe, try these:

Fluffy Vegan Southern Biscuits

Classic Vegan Cranberry Scone

Spiced Apple and Pecan Stuffed Challah