There may be shelves full of vegan breakfast patties in the freezer section of your favorite grocer, but remember, these are also packed with unhealthy fats and preservatives! Just because they’re labeled plant-based doesn’t mean they’re good for you. The best plant-based entrees you can fuel your body with is the food you make from scratch at home.

Sweet potato waffles are a delicious and hearty way to get your chilly fall and winter mornings started. The sweet potatoes give the waffles a rich earthy color, while the cinnamon enhances the flavor of the sweet potatoes and make the waffles taste like comfort on your plate. Get creative with your toppings to make them a real treat!

This recipe is so versatile. You can swap out the chocolate chips for dried cranberries or raisins, which makes this one of my favorite “sweets” recipe.

These delicious oil and dairy-free oatmeal scones are packed with walnuts and dried cranberries, making them a chewy and irresistible snack any time of the day.

Shakshuka is a saucy dish of tomatoes, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper and nutmeg. The traditional version with poached eggs has existed in Mediterranean cultures for centuries, but I have modernized it by substituting tofu for eggs.

This seasoning blend is the healthy alternative to scrambled eggs, taking that bland tofu and turning it into a flavor that will look, feel, AND taste just like scrambled eggs.  The secret ingredient here is Kala Namak, a South Asian rock salt, also known as Himalayan black salt.  It has a pungent sulfur smell, kind of like the odor of boiled eggs.  It’s delicious but a little bit goes a long way, so easy does it until you get the hang of this seasoning blend!

This rich and tasty parfait can be served as a dessert, or as a hearty breakfast. If you don’t have a kabocha squash on hand, you could substitute butternut squash or sweet potatoes.

Homemade nut milk is simple to prepare, with only two ingredients! You can use nut milk anywhere you’d use dairy milk. In cereal, in coffee, pancake batter, cream soups, etc. While you can certainly purchase commercial nut milks, check those labels because many store-bought plant milks contain unhealthy additives.

his plant-based Oatmeal-Berry Bake is a healthy version of a classic, making for an easy breakfast bake or dessert. Juicy berries are layered underneath a crunchy oatmeal topping. You could serve it on its own for breakfast, or as a dessert with a scoop on plant-based ice cream on top.

Make your own DIY chai spice mix to stir into oatmeal, fruit crisp, plant-based ice cream…or anything you want to give a chai spice twist to!

This oatmeal blend is a game changer for those of us who have suffered for years from chronic constipation. I eat a bowl oatmeal at least once a day, sometimes twice, if I eat half in the morning and the other half as an evening snack.

Following a plant-based diet can be challenging when you’re off on an adventure whether it be camping, backpacking, bikepacking, or simply a road trip.