This vegan caramel apple crisp is a rich and decadent dessert just like grandma used to make. Warm oven-baked apples with a sweet and crumbly oat crust. Top with dairy-free ice cream and caramel sauce for the perfect homestyle dessert.

It only takes 5 minutes to get into the oven, and within 45 minutes, you have a warm and comforting dessert just begging for some rich vanilla dairy-free ice cream and a healthy drizzle of caramel for that impossibly delicious combination of sweet, crunchy, and salty.

The Magic of a Caramel Apple Crisp

Apple crisp is such a simple and timeless dish with classic flavors. Reminiscent of a deconstructed apple pie, it features a layer of tender, spiced apples, generously topped with a crumbly mixture of oats, flour, sugar, and vegan butter. The addition of caramel sauce adds that salty sweet perfect touch.

What makes vegan caramel apple crisp particularly appealing is its versatility. It can be served warm or cold, with a scoop of dairy-free ice cream or a dollop of coconut whipped cream. It’s perfect for holiday gatherings, potlucks, or simply as a comforting treat on a cold night. And let’s be honest, who says it has to be just a dessert? I have had this for breakfast on many an occasion with zero guilt.

Apple crisps have such a fond place in my heart. I grew up with a giant apple tree in our backyard and every Fall, my mom would bake piles of these to use up the insane amount of apples we had each year. The house would be filled with the amazing aromas of baking spiced apples for weeks. The apples were so bitter and chalky that they were hard to eat on their own. Baking them into delicious family-style desserts was the best thing we could use them for.

Apple crisps and apple pies are perfect for your more bitter apples like a granny smith. I used honeycrisp apples here because we have a household of particular apple eaters, and it’s what I had on hand, but you can use any variety.

Need to Fit Dietary Restrictions?

If you need to modify this dessert to fit your lifestyle there are a few options with this recipe. It’s basically already vegan, you just need to swap out the dairy, but here are a few other alternatives:

• Gluten Free: Need this sans gluten? Just make sure you are using gluten free oats and flour. Oats are naturally gluten free, but some factories may have allergen exposure, so check the labels.
• Diabetic: Need to reduce your sugar intake? Leave off the caramel and ice cream and the white sugar on the apples. Just use a little diabetic friendly sugar substitute in the crumb topping.
• Dairy Free: Great news! This recipe is already dairy free and ready to rip. Make sure any butters and ice cream as well as caramel sauce you are using are compliant.
• Dietary Additions: Want to crank up nutritional value? Don’t be afraid to top with chopped dates, berries, nuts, seeds, and hemp hearts for added protein. Want even more? Add chia seeds and ground flax to the crumble to give you some omega’s as well.

Tips for Making the Perfect Vegan Caramel Apple Crisp

Don’t worry, it’s impossible to screw this one up, but here are a couple tips to make sure you get the most out of this recipe:

• Choosing the Right Apples: Opt for a mix of sweet and tart apples for a balanced flavor. Varieties like Granny Smith, Honeycrisp, and Fuji work well together.
• Perfecting the Crisp Topping: Make sure the butter is cut in cold and you can even make the crumble mixture and put it back in the fridge for a bit before topping and baking. The mixture should be crumbly but hold together when pressed.
• Spicing It Up: Use a mix of warming spices such as cinnamon, nutmeg, and cloves to enhance the flavor of the apples and caramel.
• Homemade Vegan Caramel: Making your own vegan caramel sauce can elevate the dessert. Use ingredients like coconut milk, coconut sugar, and a pinch of sea salt for a rich and flavorful sauce.
• Balancing Sweetness: Taste your apple mixture before baking. If the apples are particularly tart, you may need to add a bit more sweetener to balance the flavors.

Whether you’re a committed vegan, exploring plant-based options, or just want an awesome and delicious treat, caramel apple crisp is a must-try. It’s a timeless favorite that will continue to be cherished and passed down to future generations. Happy baking!

Instructions

This vegan caramel apple crisp is so easy to make. With just 5 minutes of prep, and some time to bake to perfection, you have an easy plant-based dessert ready to be enjoyed.

1. Simply core and slice your apples and mix in the sugar, cinnamon, and lemon juice.

2. Place them in a greased 8×8 baking pan.

3. Whip up the crumb coating of oats, flour, brown sugar, vegan butter, salt, and vanilla extract.

4. Top the apples with the crumb coating and place in a preheated oven at 350 degrees for about 45 minutes.

5. The result is a perfect vegan apple crisp. Top with dairy-free ice cream and caramel topping to really take the flavors up a notch.

Try these related recipes:

Egg-Free Fluffy Waffles

Roasted Pistachio Lavender and Lemon Olive Oil Cake

Batter Dipped Banana Slice Pancakes

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Vegan Caramel Apple Crisp

A rich and decadent apple crisp just like grandma used to make. Warm oven-baked apples with a sweet and crumbly oat crust. Top with dairy-free ice cream and caramel sauce for the perfect homestyle dessert.

Course Dessert

Cuisine American

Keyword apple crisp, dessert, ice cream

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

Apples

• 4 honeycrisp apples- cored and sliced
• 2 tbsp white sugar
• 1 tsp cinnamon
• 1 tsp lemon juice

Crumb Topping

• 2/3 cup brown sugar
• 1/2 cup old fashioned oats
• 1/2 cup all-purpose flour
• 1/3 cup vegan butter
• 1/2 tsp vanilla extract
• pinch of salt
• caramel sauce for topping (optional)
• vanilla dairy-free ice cream (optional)

Instructions

• Preheat oven to 350 degrees. Grease an 8×8 baking pan.
• In a small bowl, combine sliced apples, sugar, lemon juice, and cinnamon. Toss to combine. Place in the bottom of the baking dish.
• In a separate bowl, combine brown sugar, oats, flour, butter, vanilla, and salt. Mix well. If necessary, cut colder butter into slices and use your hands to combine.
• Sprinkle the crumb coating over the apples. Bake for 40-45 minutes until browned and bubbly.
• Enjoy warm with dairy-free ice cream and caramel topping. Store covered leftovers in the fridge for 3-4 days.

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The Hungry Carrot is reader-supported. Posts may contain affiliate links.

Berry vegan oatmeal is an absolute powerhouse of nutrition and protein. Using simple ingredients, it’s a quick 10-minute breakfast that is arguably the best start to get you through your day. It’s versatile, easy to customize, and is packed with nutrient-dense ingredients like hemp hearts, flax seeds, chia seeds, and antioxidant-rich berries.

Why Oatmeal?

Few dishes offer the versatility, comfort, and nutritional value of a steaming bowl of oatmeal. Oatmeal reigns supreme as a canvas for creativity and meeting different dietary needs. Naturally gluten-free and dairy-free means this breakfast is a win for everyone.

I consider oats a health food. Especially if you keep them intact like an oat groat. Here, we are using instant oats because I am lazy and they are easier to prepare, but ideally, you would swap these out for rolled oats or oat groats for even more health benefits.

Nutritional Benefits

Oatmeal is a household staple that boasts an impressive array of health benefits. It’s a rich source of soluble fiber, which aids in digestion, promotes heart health by lowering cholesterol levels, and helps stabilize blood sugar levels. They can even help improve liver function and help us control weight. Additionally, oats are packed with essential nutrients like manganese, phosphorus, magnesium, and iron, making them a nutrient-dense addition to any diet.

Adding toppings like chia seeds, flax, hemp hearts, berries, and nuts, elevate your oatmeal to a nutritional powerhouse. It’s the OG breakfast of champions.

Ingredients

Chia Seeds: As a complete protein, chia seeds are loaded with omega-3 fatty acids, fiber, and various micronutrients. When sprinkled over oatmeal, they add a delightful crunch and boost its nutritional profile. Chia seeds also absorb liquid, creating a creamy texture and helping you feel full for longer.

Flaxseeds: Flaxseeds are renowned for their high content of alpha-linolenic acid (ALA), a type of omega-3 fatty acid that supports heart health and reduces inflammation. They are also a good source of fiber and lignans, which may have cancer-fighting properties. Grinding flaxseeds before adding them to your oatmeal enhances their digestibility and allows your body to reap the full benefits.

Hemp Hearts: Another complete protein, hemp hearts, are derived from the seeds of the hemp plant. They contain all nine essential amino acids that the body cannot produce on its own. They are also rich in omega-3 and omega-6 fatty acids, promoting brain health and reducing the risk of chronic diseases.

Berries: Strawberries, blueberries, raspberries, and blackberries, are bursting with antioxidants, vitamins, and fiber. They add natural sweetness and vibrant color to your oatmeal while protecting against oxidative stress and inflammation. Don’t have berries on hand? Substitute apples, bananas, or whatever you have on hand, or leave them out altogether. Dried, fresh, or frozen, fruit is oatmeal’s best friend.

Nuts: Almonds, walnuts, pecans, and cashews are nutritional powerhouses. They are packed with heart-healthy fats, protein, fiber, vitamins, and minerals. They offer the perfect crunchy texture to balance out the oatmeal.

Other Toppings: Get creative with ingredients like shredded coconut, cacao nibs, dried fruit, nut butter, cinnamon, and vanilla extract. The list is endless, which means breakfast never gets old and there is always something new to try.

Customize Your Way

When it comes to vegan oatmeal, the possibilities are endless. Here are some quick and easy swaps to customize your bowl to your liking:

1. Plant Milk: Substitute water with almond milk, soy milk, oat milk, coconut milk, or any other plant-based milk of your choice. Each variety lends its unique flavor and creaminess to your oatmeal.
2. Oats: Experiment with different types of oats. Rolled oats, steel-cut oats, quick oats, and oat groats are all great options. Feel free to explore options based on your preference for texture and cooking time.
3. Sweeteners: Try to stick to natural sweeteners like maple syrup, agave nectar, or coconut sugar. Try mashed bananas or applesauce to add sweetness and moisture to your oatmeal.
4. Flavorings: Spices like cinnamon, nutmeg, cardamom, or ginger are delicious additions. You can also infuse your oatmeal with extracts like vanilla, almond, or coconut for a delightful aroma and taste.

Try out your favorite combos and let me know which one was your favorite. Happy Cooking!

Try these other recipes:

Easy Granola Bars with Millet

Crispy Waffle Iron Hashbrowns

Batter Dipped Banana Slice Pancakes

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Berry Vegan Oatmeal

A quick and easy recipe for the perfect oatmeal topped with healthy berries, nuts, and seeds to power you through your day.

Course Breakfast

Cuisine American

Keyword berries, oatmeal

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 cup instant oats
• 2 cup boiling water (can sub warm soy milk)
• 1 tbsp honey or agave nectar
• 3 dates-chopped
• 1/2 tbsp flax seed
• 1/2 tbsp chia seeds
• 1/2 tsp salt
• 1/2 tbsp hemp hearts
• 1/4 cup berries-raspberries and blackberries
• 2 tbsp pecans-chopped
• 1/4 cup dried cranberries or blueberries

Instructions

• Heat the water in a saucepan or electric kettle until boiling.
• Meanwhile, chop the dates and pecans. Wash the berries.
• Once the water is boiling, pour it over the instant oats. Mix well and let sit for a couple of minutes. Add the chia seeds, flax seeds, salt, and hemp hearts. Mix well. Add more water if necessary.
• Portion out two bowls and split the oats between the two. Top with drizzled honey, pecans, dates, dried cranberries, and fresh berries. Serve warm.
• Substitute any other toppings you want. We recommend fresh fruit, nuts, seeds, dried coconut, brown sugar, a little warm milk, granola, or anything else you prefer.
• Feel free to swap out the quick oats for steel-cut or rolled oats. Just follow the package directions to prepare them. You can also use plant-based milk in place of the water for a richer creamier taste.

The post Berry Vegan Oatmeal appeared first on The Hungry Carrot.

Batter-dipped banana slice pancakes are pan-fried into amazing pancake morsels for the ultimate breakfast ready in less than 10 minutes. These tasty morsels are all pancake on the outside and gooey banana inside. Dipped in syrup they are undeniable and ready in minutes!

What could be better than slicing up a perfectly ripe banana and then frying it in pancake batter? They end up with a really wonderful texture and cook super fast. Since the slices are pretty small, they can be a little tricky to flip when you are frying them. I use chopsticks or a mini spatula and that seems to work pretty well! Try these out with our vegan waffle mix for a fluffy, egg-free batter that perfectly fries up with these pancake bites.

If you are in the mood for another killer breakfast recipe, try these crispy waffle iron hashbrowns too!

Instructions

1. Peel and slice bananas into coins less than 1/4″ thick.
2. Whisk the water, pancake mix, and vanilla in a shallow bowl until the mix is completely moistened.
3. Heat a skillet over medium heat and spray with non-stick cooking spray or butter.
4. Using a fork, roll each slice around in the batter so it’s completely covered. Scoop them out and place them in the skillet.
5. Work in batches of 4-6 slices at a time. Fry each slice for a minute or two on each side. Watch that they don’t brown too fast as you want the batter to cook around the sides of the banana. If they brown too fast, turn your heat down.
6. A small spatula or chopsticks work best to flip the banana slices. Once done, remove from heat. Repeat until all your slices are fried.
7. Serve warm with a small dish of maple syrup for dipping. Alternatively, you can dust them with powdered sugar or serve them with fruit or whipped cream.
8. Best enjoyed on the same day although they do keep in the fridge for a couple of days in an airtight container. They lose their chewy texture once refrigerated.

Try these related recipes:

Egg-Free Fluffy Waffles

Crispy Waffle Iron Hashbrowns

Vegan Bread Bowls

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Batter Dipped Banana Slice Pancakes

Slices of fresh banana dipped in pancake batter and pan-fried for the ultimate breakfast recipe. These tasty morsels are all pancake on the outside and gooey banana inside. Dipped in syrup they are undeniable and ready in less than ten minutes!

Course Breakfast, Dessert

Cuisine American

Keyword banana, breakfast, fried, pancakes, vegan

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 2 bananas
• 1 cup pancake or waffle mix
• 3/4 cup water
• 1 tsp vanilla
• non-stick spray
• maple syrup for dipping

Instructions

• Peel and slice bananas into coins less than 1/4" thick.
• Whisk the water, pancake mix, and vanilla in a shallow bowl until the mix is completely moistened.
• Heat a skillet over medium heat and spray with non-stick cooking spray or butter.
• Using a fork, roll each slice around in the batter so it's completely covered. Scoop them out and place them in the skillet.
• Work in batches of 4-6 slices at a time. Fry each slice for a minute or two on each side. Watch that they don't brown too fast as you want the batter to cook around the sides of the banana. If they brown too fast, turn your heat down.
• A small spatula or chopsticks work best to flip the banana slices. Once done, remove from heat. Repeat until all your slices are fried.
• Serve warm with a small dish of maple syrup for dipping. Alternatively, you can dust them with powdered sugar or serve them with fruit or whipped cream.
• Best enjoyed on the same day although they do keep in the fridge for a couple of days in an airtight container. They lose their chewy texture once refrigerated.

The post Batter Dipped Banana Slice Pancakes appeared first on The Hungry Carrot.

The Hungry Carrot is reader-supported. This post may contain affiliate links.

These crispy waffle iron hashbrowns are the simplest, most delicious hashbrowns you’ve ever had. Savory shredded potatoes with the perfect texture crisped in a waffle iron and topped with vegan garlic aioli and chives. It’s the perfect breakfast in under 20 minutes.

I am an absolute potato fanatic. In my humble opinion, they are the king of vegetables and can easily be the most versatile and delicious kitchen staple. I feel very confident saying I eat some version of a potato almost every day. Making these hashbrowns on a waffle iron makes them extra crispy with a fun texture that takes only a few minutes and very little effort.

These hashbrowns are the holy grail of the perfect crispy outside and soft pillowy inside. I recommend topping them with some flaky maldon sea salt and chives. Serve with garlic aioli on the side. It’s the perfect quick and easy breakfast with minimal cleanup.

Pro tip: do yourself a favor and try this rotary grater for the fastest potato shreds ever. Seriously, do it. This thing is the coolest piece of kitchen equipment I own. It’s perfect for slicing, shredding, and dicing anything and everything. And it’s incredibly fast. A couple turns of the crank and your entire block of cheese or pile of vegetables is ready to rip. So much better than wrestling a standard cheese grater or mandolin slicer.

Instructions

1. Line a mixing bowl with cheesecloth or a clean kitchen towel. Shred the potatoes with a cheese grater (I highly recommend a rotary cheese grater) and then rinse them in a strainer or colander.

2. Place the shredded potatoes in the bowl with the cheesecloth. Twist the cheesecloth around the potatoes and squeeze to remove any excess moisture. You want your potato shreds as dry as you can.

3. Dump the potatoes back into the mixing bowl and add the garlic, onion powder, salt, pepper, nutritional yeast, oil, and cornstarch. Mix with a spoon or your hands until well combined.
4. Heat a waffle iron and spray with non-stick spray.
5. Once the waffle iron is heated, place enough hashbrowns to completely cover the iron. You don’t want it too thick or it won’t be as crispy.
6. Close the waffle iron and cook for 12-15 minutes. This may vary depending on your iron’s heat.

7. While the waffles are cooking, chop your chives and garlic. Mix the sour cream and garlic together in a small bowl.
8. Remove the hashbrown from the iron and repeat with the remaining hashbrowns until they are all cooked. Tip: If you want them even crispier, place them in an air fryer for 3-5 minutes.

9. Top with chopped chives and if desired add some flaky sea salt. Serve warm with garlic aioli for dipping.
10. Leftovers keep in the fridge in an airtight container for about 3 days but note they do lose their crispiness so they are best consumed the same day.

Try these other recipes:

Tofu and Veggie Stuffed Pancakes

Mushroom and Spinach Pasta

Fluffy Dairy-Free Waffles

If you tried this recipe, leave a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Crispy Waffle Iron Hashbrowns

Savory shredded potatoes with the perfect texture crisped in a waffle iron and topped with vegan garlic aioli and chives. The perfect breakfast in under 20 minutes.

Course Breakfast, Side Dish

Cuisine American

Keyword dairy-free, hashbrown, potatoes, waffle iron

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

Hashbrowns

• 2 large russet potatoes
• 1 tbsp olive oil
• 1/2 tbsp salt
• 1/2 tbsp cracked black pepper
• 1/2 tbsp onion powder
• 1/2 tbsp garlic powder
• 1 tbsp nutritional yeast (optional)
• 2 tbsp cornstarch
• non-stick cooking spray
• chopped chives for garnsih

Garlic Aioli

• 1 clove garlic-minced
• 1/4 cup vegan sour cream

Instructions

• Line a mixing bowl with cheesecloth or a clean kitchen towel. Shred the potatoes with a cheese grater (I highly recommend a rotary cheese grater) and then rinse them In a strainer or colander.
• Place the shredded potatoes in the bowl with the cheesecloth. Twist the cheesecloth around the potatoes and squeeze to remove any excess moisture. You want your potato shreds as dry as you can.
• Dump the potatoes back into the mixing bowl and add the garlic, onion powder, salt, pepper, nutritional yeast, oil, and cornstarch. Mix with a spoon or your hands until well combined.
• Heat a waffle iron and spray with non-stick spray.
• Once the waffle iron is heated, place enough hashbrowns to completely cover the iron. You don't want it too thick or it won't be as crispy.
• Close the waffle iron and cook for 12-15 minutes. This may vary depending on your iron's heat.
• While the waffles are cooking, chop your chives and garlic. Mix the sour cream and garlic together in a small bowl.
• Remove the hashbrown from the iron and repeat with the remaining hashbrowns until they are all cooked. Tip: If you want them even crispier, place them in an air fryer for 3-5 minutes.
• Top with chopped chives and if desired add some flaky sea salt. Serve warm with garlic aioli for dipping.
• Leftovers keep in the fridge in an airtight container for about 3 days but note they do lose their crispiness so they are best consumed the same day.

The post Crispy Waffle Iron Hashbrowns appeared first on The Hungry Carrot.

The Hungry Carrot is reader-supported. This post may contain affiliate links.

A delicious vegan banana bread with the perfect moisture content and flavor. There’s nothing better than a freshly baked banana bread loaf with a crunchy turbinado sugar crust and a sweet moist center. The nuttiness of the chopped walnuts puts this over the top.

Have some not-so-fresh-looking bananas staring you down from the countertop? You came to the right place! I can’t tell you how many vegan banana bread recipes I have tried over the years. This one takes the cake. It is nicely balanced with the natural sweetness of the bananas and the rich nuttiness of the chopped walnuts. My favorite part? The delectably crunchy turbinado sugar-coated crust. It’s to die for! Don’t know where to grab turbinado sugar? Try this one. Top a warm slice of bread with some vegan butter spread and you are in banana bread heaven.

Instructions

1. Preheat oven to 350 and grease a 9×5 loaf pan.
2. In a small mixing bowl mash the bananas with the back of a fork or potato masher.
3. Add the oil, soy milk, vinegar, and vanilla. Whisk until combined.
4. In a large mixing bowl add the flour, sugar, baking soda, cinnamon, and salt. Mix well.
5. Add the wet ingredients to the dry and mix until combined. Add in the chopped walnuts. Pour into prepared baking pan.
6. Sprinkle turbinado sugar on top if using.
7. Bake for 1 hour. Check for doneness with a toothpick in the center of the loaf and bake an additional 5-10 minutes if needed.
8. Let the bread cool before removing it from the pan. Slice and enjoy!
9. Store in foil at room temp for 3 days or in the fridge for 5 days. It can be frozen for up to 3 months. Thaw on the counter or in the fridge overnight before slicing.

Try these other recipes:

Garlic Toast

Easy Acai Bowls

Fluffy Waffles

If you tried this recipe, leave a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Vegan Banana Bread

A delicious vegan banana bread with the perfect moisture content and flavor. There's nothing better than a freshly baked banana bread loaf with a crunchy turbinado sugar crust and a sweet moist center. The nuttiness of the chopped walnuts puts this over the top.

Course Bread, Breakfast, Dessert, Snack

Cuisine American

Keyword baking, banana bread, bread, breakfast, dairy-free, vegan

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 1 loaf

Author Allison Crawford at The Hungry Carrot

Ingredients

• 3 ripe bananas
• 2 cups all-purpose flour
• 3/4 tsp baking soda
• 1 tsp salt
• 1 cup sugar (adjust to taste)
• 1/2 cup oil (I used avocado but use what you prefer)
• 1/4 cup soy milk
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/3 cup chopped walnuts
• turbinado sugar for the crust (optional)

Instructions

• Preheat oven to 350 and grease a 9×5 loaf pan.
• In a small mixing bowl mash the bananas with the back of a fork or potato masher.
• Add the oil, soy milk, vinegar, and vanilla. Whisk until combined.
• In a large mixing bowl add the flour, sugar, baking soda, cinnamon, and salt. Mix well.
• Add the wet ingredients to the dry and mix until combined. Add in the chopped walnuts. Pour into prepared baking pan.
• Sprinkle turbinado sugar on top if using.
• Bake for 1 hour. Check for doneness with a toothpick in the center of the loaf and bake an additional 5-10 minutes if needed.
• Let the bread cool before removing it from the pan. Slice and enjoy!
• Store in foil at room temp for 3 days or in the fridge for 5 days. It can be frozen for up to 3 months. Thaw on the counter or in the fridge overnight before slicing.

The post Delicious Vegan Banana Bread appeared first on The Hungry Carrot.

The Hungry Carrot is reader-supported. Posts may contain affiliate links.

These acai bowls come together in less than ten minutes for a healthy, nutritious, and delicious breakfast or snack. Officially kid-approved, these are full of mixed berries, bananas, and acai. Top with all your favorites like granola, nuts and seeds, fresh fruit, and coconut.

I always crave something special on the weekends for breakfast to make for the whole family. We have the added challenge of having one of the pickiest eaters in our home. I can tell you I have never seen him empty a bowl so fast! If that weren’t enough of a reason to love these, they are packed full of antioxidants, fresh fruit, and the added benefit of healthy toppings like chia seeds, hemp hearts, fresh fruit, granola, and coconut. I also added puffed millet since I like its crunchy texture and airiness.

This recipe is one I have been making for over ten years since I made the switch to vegan foods. I finally wrote it down to share! I am a big fan of smoothies and fresh fruit and this is the best of both worlds all served up in a big bowl. You can usually find frozen acai packets in the frozen fruit section at your local grocery store. The best part is customizing the toppings to your favorites. I also eat these as is all the time when I am feeling lazy or just want something more smoothie-like.

The biggest thing to keep in mind when making these is to ensure your fruit is frozen. The ability to keep the consistency thicker is really determined by the quality of your blender, but frozen fruit is the key. While you can certainly use a fancy blender with a tamper, I get along just fine with this blender and have been making smoothie bowls for years with it. It’s awesome. You can also keep these bowls frozen for up to three months. Thaw them out for 15 minutes on the counter or microwave for about ten seconds. Just top with granola and fruit and you have yourself a quick, wholesome, and healthy breakfast.

Instructions

1. Make sure your fruit is fully frozen. If it’s not, you can still use it, but you will have a thinner consistency in your acai bowl.
2. Add all the ingredients to a high-speed blender. Blend on high power until smooth. Try to stir and blend again before adding any additional liquid to keep the mixture as thick as possible.

3. If you are making these ahead of time, you can divide the smoothie mix evenly between airtight freezer-safe containers and place them in the freezer. When ready to use, thaw them on the counter for 15 minutes or place them in the microwave for 10-15 seconds before adding fresh toppings.
4. Divide evenly between 4 bowls and top with your favorite toppings: granola, fresh fruit, seeds, nuts, hemp hearts, coconut, honey, etc.
5. Enjoy fresh and serve immediately. If they get too runny, you can place them in the freezer for a few minutes to firm back up.

Try these other recipes:

Stuffed Tofu and Veggie Pancakes

Tofu Scramble

Fluffy Eggless Waffles

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Easy Acai Bowls

These acai bowls come together in ten minutes for a healthy, nutritious, and delicious breakfast or snack. Officially kid-approved, these are full of mixed berries, bananas, and acai and topped with all your favorites like granola, nuts and seeds, fresh fruit, and coconut.

Course Breakfast, Dessert, Snack

Cuisine Brazilian

Keyword acai, acai bowl, breakfast, dairy-free, fruit, gluten free, smoothie, smoothie bowl, vegan

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 2 packets frozen acai
• 1 frozen banana
• 1 cup frozen berries (I used half blueberry and half strawberry)
• 1 cup unsweetened soy milk
• 1/2 cup dairy-free yogurt
• additional toppings: granola, hemp, fresh fruit, nuts, coconut, etc.

Instructions

• Make sure your fruit is fully frozen. If it's not, you can still use it, but you will have a thinner consistency in your acai bowl.
• Add all the ingredients to a high-speed blender. Blend on high power until smooth. Try to stir and blend again before adding any additional liquid to keep the mixture as thick as possible.
• If you are making these ahead of time, you can divide the smoothie mix evenly between airtight freezer-safe containers and place them in the freezer. When ready to use, thaw them on the counter for 15 minutes or place them in the microwave for 10-15 seconds before adding fresh toppings.
• Divide evenly between 4 bowls and top with your favorite toppings: granola, fresh fruit, seeds, nuts, hemp hearts, coconut, honey, etc.
• Enjoy fresh and serve immediately. If they get too runny, you can place them in the freezer for a few minutes to firm back up.

The post Easy Acai Bowls appeared first on The Hungry Carrot.

These fluffy eggless waffles are vegan and absolutely delicious. Topped with warmed butter and sweet syrup for the best breakfast Sunday has yet to meet. There is no better smell than waffles cooking in the morning. Store some waffle mix to have on hand when the mood for brunch strikes!

Instructions

1. In a mixing bowl, whisk together the dairy-free milk, vanilla extract, apple cider vinegar, or lemon juice and let it sit for 5 minutes. This creates a substitute for buttermilk and gives the waffles that fluffy crumb.

2. Mix in the remaining ingredients until combined. It’s ok if it’s lumpy, this helps create the structure for the waffles.
3. Preheat a waffle iron and spray with nonstick cooking spray.
4. Pour 1/2 cup of batter into the waffle iron and close the top. Let it cook until there is no steam visible.

5. Remove the waffle once cooked and place on a covered plate. I like to keep these in a warm oven so they stay toasty until all the waffles are done.
6. Repeat until you have used all the batter.

7. Top with fruit, butter, syrup, or dairy-free whipped cream.
8. Enjoy them fresh, stored in the fridge for a couple of days, or freeze them for up to 2 months.

Try these other recipes:

Stuffed Tofu and Veggie Pancakes

Tofu Scramble

Vegan Avocado Crema

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Fluffy Eggless Waffles

These are the fluffiest and best waffles made with no dairy and no eggs. Topped with warmed butter and sweet syrup for the best breakfast Sunday has yet to meet. Store some waffle mix to have on hand when the mood for brunch strikes!

Course Breakfast

Cuisine American

Keyword breakfast, eggless, vegan, waffle mix, waffles

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 1/2 cup dairy-free milk
• 2 cup all-purpose flour
• 1 tbsp baking powder
• 1 tbsp apple cider vinegar or lemon juice
• 1/2 tsp salt
• 2 tbsp brown sugar
• 1/4 cup melted butter
• 1 tsp vanilla extract

Instructions

• In a mixing bowl, whisk together the dairy-free milk, vanilla extract, apple cider vinegar, or lemon juice and let it sit for 5 minutes. This creates a substitute for buttermilk and gives the waffles that fluffy crumb.
• Mix in the remaining ingredients until combined. It's ok if it's lumpy, this helps create the structure for the waffles.
• Preheat a waffle iron and spray with nonstick cooking spray.
• Pour 1/2 cup of batter into the waffle iron and close the top. Let it cook until there is no steam visible.
• Remove the waffle once cooked and place on a covered plate. I like to keep these in a warm oven so they stay toasty until all the waffles are done.
• Repeat until you have used all the batter.
• Top with fruit, butter, syrup, or dairy-free whipped cream.
• Enjoy them fresh, stored in the fridge for a couple of days, or freeze them for up to 2 months.

The post Fluffy Eggless Waffles appeared first on The Hungry Carrot.

Cashew cream cheese is what your bagel has been missing! Easy to customize and quick to whip up, it spreads like a dream and has that tangy creamy taste reminiscent of cream cheese.

This cream cheese is versatile and can be used in recipes, soups, or as a spread. Top it on a bagel or toast or even use it in cream cheese wontons. Try it paired with our homemade bagels for a taste to put it over the top! If you need a nut-free version, try our cream cheese made of tofu instead.

Keep it in the fridge for up to 5 days. Sadly I have never frozen this, but if you do, let us know how it went in the comments!

Instructions

1. Soak your cashews in boiling water for at least 5 minutes, but I recommend soaking them for 30 minutes to an hour to soften them and make them creamier.

2. In a blender or food processor, blend all ingredients until smooth and no solid pieces remain.
3. Taste and adjust seasoning as needed. Enjoy fresh and keep it in an airtight container in the fridge for up to 5 days.

Try these other recipes:

Delicious Dairy-Free Bagels

Tofu Scramble

Not Yo’ Mama’s Vegan Chili

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Cashew Cream Cheese

Cashew cream cheese is what your bagel has been missing! Easy to customize and quick to whip up, it spreads like a dream and has that tangy creamy taste similar to cream cheese.

Course Breakfast, Sauces and Dips, Snack

Cuisine American

Keyword cashews, cream cheese, vegan

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1.5 cup soaked cashews
• 1/2 cup water
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1 tbsp nutritional yeast

Instructions

• Soak your cashews in boiling water for at least 5 minutes, but I recommend soaking them for 30 minutes to an hour to soften them and make them creamier.
• In a blender or food processor, blend all ingredients until smooth and no solid pieces remain.
• Taste and adjust seasoning as needed. Enjoy fresh and keep it in an airtight container in the fridge for up to 5 days.

The post Cashew Cream Cheese appeared first on The Hungry Carrot.

This tofu scramble is such a wonderfully versatile and delicious breakfast that goes great on toast, topped on a bagel, or all on its own. Use whatever veggies you have on hand for a nutritious and filling meal.

Ingredients

Tofu: Make sure to use extra-firm tofu in this recipe. Once pressed and crumbled, it takes on an egglike texture that is perfect for the veggie mix. Use a tofu press if you’re lazy like me, or press with a clean kitchen towel and something heavy like a dinner plate.

Veggies: This is such a versatile dish as you can use whatever veggies you have on hand. I use this recipe to clean out the vegetables I need to use. I have tried chopped spinach, mushrooms, bell peppers, cabbage, green onions, shredded carrots, and even shredded potatoes. They are all delicious, you truly cannot go wrong!

Nutritional Yeast: This is optional, but it imparts a wonderful cheesy flavor and is a great way to sneak in some added vitamins and necessary nutrients.

Instructions

1. Heat the olive oil over medium heat and saute the onion for 5-7 minutes or until translucent.
2. While the onions soften, press your tofu using a tofu press or with a clean kitchen towel and a heavy object like a dinner plate.
3. Add the mushroom and green onion to the pan and saute for another 3-4 minutes until the mushrooms soften.
4. Crumble in your tofu. Add the nutritional yeast, onion powder, garlic powder, turmeric, chili flakes if using, and salt and pepper. Mix well until the tofu turns yellow and most of the moisture is evaporated.
5. Add the spinach and tomatoes and heat until the spinach is wilted.
6. Enjoy while hot on its own, topped on a bagel, or on toast. Add avocado, hot sauce, or any topping you like.

Try these other recipes:

Delicious Dairy-Free Bagels

Stuffed Tofu and Veggie Pancakes

Not Yo’ Mama’s Vegan Chili

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

Print

Tofu Scramble

This tofu scramble is such a wonderfully versatile and delicious breakfast that goes great on toast, topped on a bagel, or all on its own. Use whatever veggies you have on hand for a nutritious and filling meal.

Course Breakfast

Keyword scramble, toast, tofu

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 14 oz extra-firm tofu
• 1 tbsp olive oil
• 1/4 cup onion
• 1/2 tomato- diced
• 1/2 cup mushrooms- diced
• 2 green onions- diced
• 3 cup spinach
• 2 tbsp nutritional yeast
• 1 tsp turmeric
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp chili flakes (optional)
• salt and pepper to taste

Instructions

• Heat the olive oil over medium heat and saute the onion for 5-7 minutes or until translucent.
• While the onions soften, press your tofu using a tofu press or with a clean kitchen towel and a heavy object like a dinner plate.
• Add the mushroom and green onion to the pan and saute for another 3-4 minutes until the mushrooms soften.
• Crumble in your tofu. Add the nutritional yeast, onion powder, garlic powder, turmeric, chili flakes if using, and salt and pepper. Mix well until the tofu turns yellow and most of the moisture is evaporated.
• Add the spinach and tomatoes and heat until the spinach is wilted.
• Enjoy while hot on its own, topped on a bagel, or on toast. Add avocado, hot sauce, or any topping you like.

Notes

• This keeps in the fridge for 4-5 days but sadly I would not recommend freezing. 

The post Tofu Scramble appeared first on The Hungry Carrot.

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These stuffed tofu and veggie pancakes are so savory and delicious. They are always on the menu and can stay stocked in the freezer for those mornings when you need a filling delicious breakfast.

Ingredients

Tofu: Make sure to use extra-firm tofu in this recipe. Once pressed and crumbled, it takes on an egglike texture that is perfect for the veggie mix. Use a tofu press if you’re lazy like me, or press with a clean kitchen towel and something heavy like a dinner plate.

Veggies: This is such a versatile dish as you can use whatever veggies you have on hand. I use this recipe to clean out the vegetables I need to use. I have tried chopped spinach, mushrooms, bell peppers, cabbage, green onions, shredded carrots, and even shredded potatoes. They are all delicious, you truly cannot go wrong!

Nutritional Yeast: This is optional, but it imparts a wonderful cheesy flavor and is a great way to sneak in some added vitamins and necessary nutrients.

Instructions

Make the Dough

1. In a stand mixer fitted with a dough hook, or by hand, mix the flour, oil, salt, and water on low speed for 2-3 minutes. On a lightly floured surface knead the dough for 8-10 minutes until smooth.
2. Place the dough in a lightly greased bowl and cover with a clean towel or plastic wrap for 30 minutes to rest.

Make the Filling

1. While the dough is resting, press your tofu with a tofu press or with a clean kitchen towel to remove most of the moisture.
2. Heat the sesame oil over medium and saute the onion for 5 minutes or until translucent. Add the minced garlic and saute for another minute or two until fragrant.
3. Next add the mushroom, carrot, cabbage, and green onion and saute for another 4-5 minutes until the carrots soften.
4. Crumble in the pressed tofu, nutritional yeast, turmeric, sesame seeds, and salt. Stir well until the tofu turns yellow and most of the moisture has evaporated. Remove from heat.

Assemble and Fry the Pancakes

1. Turn your dough out onto a lightly floured surface and punch down. Using a kitchen scale or by eyeballing it, cut the ball of dough into 10 equal-sized pieces. Keep them covered so they don’t dry out. I like using a lightly floured silicone mat and a towel so they don’t stick to the counter.
2. One at a time, flatten and roll out the dough balls into flat circles about 5-6 inches across. Use a dumpling roller or rolling pin and rotate 90 degrees as you roll them to make them more symmetrical. Don’t worry, these do not need to be perfect!

3. Add about 1/4-1/2 cup of stuffing to the middle and fold the edges together to fully cover the filling. Pinch and press down to seal and set aside. Keep them covered while you make the other 9 pancakes.
4. Heat a tbsp of oil in a pan over medium heat and add 3-4 pancakes or however many fit without touching. Press down lightly to sear and cook for 4-5 minutes per side.

5. Once both sides are browned, pour a tbsp of water into the pan and quickly cover. Steam the pancakes for another 3-4 minutes until the water has evaporated. Repeat until all your pancakes are cooked.
6. These are delicious when served warm with some scallions and soy sauce. They will also keep in the fridge for 4-5 days or can be frozen for up to 3 months.

Try these other recipes:

Roasted Butternut Squash

Homemade Vegan Pasta

Not Yo’ Mama’s Vegan Chili

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Stuffed Tofu and Veggie Pancakes

These stuffed tofu and veggie pancakes are so savory and delicious. They are always on the menu and can stay stocked in the freezer for those mornings when you need a filling delicious breakfast.

Course Breakfast, Side Dish

Cuisine Chinese

Keyword breakfast, stuffed pancakes, tofu, vegan

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 10 pancakes

Author Allison Crawford at The Hungry Carrot

Ingredients

Pancake Dough

• 3 cup all-purpose flour
• 1-1 1/4 cup warm water
• 1 tsp salt
• 1 tbsp oil

Stuffing

• 1 14 oz extra-firm tofu
• 1 tbsp sesame oil
• 1/4 cup yellow onion-diced
• 2 cloves garlic-minced
• 1 cup mushroom- diced
• 1/2 cup carrot- shredded
• 1/2 cup cabbage- finely shredded
• 2 green onions- diced
• 1 tbsp nutritional yeast
• 1 tsp turmeric
• 1 tsp toasted sesame seeds
• 1/2 tsp salt
• 2 tbsp water for steaming

Instructions

Make the Dough

• In a stand mixer fitted with a dough hook, or by hand, mix the flour, oil, salt, and water on low speed for 2-3 minutes. On a lightly floured surface knead the dough for 8-10 minutes until smooth.
• Place the dough in a lightly greased bowl and cover with a clean towel or plastic wrap for 30 minutes to rest.

Make the Filling

• While the dough is resting, press your tofu with a tofu press or with a clean kitchen towel to remove most of the moisture.
• Heat the sesame oil over medium and saute the onion for 5 minutes or until translucent. Add the minced garlic and saute for another minute or two until fragrant.
• Next add the mushroom, carrot, cabbage, and green onion and saute for another 4-5 minutes until the carrots soften.
• Crumble in the pressed tofu, nutritional yeast, turmeric, sesame seeds, and salt. Stir well until the tofu turns yellow and most of the moisture has evaporated. Remove from heat.

Assemble and Fry the Pancakes

• Turn your dough out onto a lightly floured surface and punch down. Using a kitchen scale or by eyeballing it, cut the ball of dough into 10 equal-sized pieces. Keep them covered so they don't dry out. I like using a lightly floured silicone mat and a towel so they don't stick to the counter.
• One at a time, flatten and roll out the dough balls into flat circles about 5-6 inches across. Use a dumpling roller or rolling pin and rotate 90 degrees as you roll them to make them more symmetrical. Don't worry, these do not need to be perfect!
• Add about 1/4-1/2 cup of stuffing to the middle and fold the edges together to fully cover the filling. Pinch and press down to seal and set aside. Keep them covered while you make the other 9 pancakes.
• Heat a tbsp of oil in a pan over medium heat and add 3-4 pancakes or however many fit without touching. Press down lightly to sear and cook for 4-5 minutes per side.
• Once both sides are browned, pour a tbsp of water into the pan and quickly cover. Steam the pancakes for another 3-4 minutes until the water has evaporated. Repeat until all your pancakes are cooked.
• These are delicious when served warm with some scallions and soy sauce. They will also keep in the fridge for 4-5 days or can be frozen for up to 3 months.

The post Stuffed Tofu and Veggie Pancakes appeared first on The Hungry Carrot.