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The Best Vegan Brioche Bread

This vegan brioche is made without any eggs, milk, or dairy butter. You can make this vegan sweet bread into a loaf, buns, or dinner rolls.

Course Breakfast, Vegan Breakfast Recipes

Cuisine American, European

Keyword is brioche vegan, vegan brioche, vegan brioche bread, vegan brioche buns, vegan brioche recipe, vegan brioche rolls

Prep Time 5 minutes

Cook Time 30 minutes

Extra cook time 5 minutes

Total Time 40 minutes

Servings 12 servings

Calories 227kcal

Author Shannon Hakala

Ingredients

• 4 cups cake flour
• 1 Tbsp vital wheat gluten
• 1 Tbsp instant dry yeast
• 1 tsp baking soda
• ¼ cup organic sugar
• 1 cup water
• ½ cup vegan butter

For The Glaze

• 1 tsp maple syrup
• 1 tsp water
• ½ tsp vegan butter

Instructions

• Mix the flour, vital wheat gluten, yeast, baking soda, and sugar in a large bowl. Pour in the warm water and melted vegan butter. Stir together well, adding extra spoonfuls of flour if needed, until a thick dough is formed.
• Knead dough for 10 minutes or process in a food processor about 2-3 minutes, until dough pulls away easily from the side. Sprinkle in extra flour as needed.
• Cut dough into 3 or more equal parts and pull into strips. Loosely roll the strips up and place in a greased loaf pan or 9×9" baking dish. Cover and let rise until doubled in size.
• Bake on the middle rack of the oven for 20 minutes at 350° Fahrenheit or until crust is golden and loaf sounds hollow when tapped.
• Take out the brioche and brush with the glaze. Let bake another 5 minutes or until crust is deep brown. Brush on an additional coating of glaze after removing from the oven.
• Let the vegan brioche cool in the pan for 20 minutes, then remove. Try not to eat it all at once!

Nutrition

Calories: 227kcal | Carbohydrates: 35g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 156mg | Potassium: 47mg | Fiber: 1g | Sugar: 5g | Vitamin A: 368IU | Calcium: 9mg | Iron: 1mg

Is brioche vegan?

No, traditional brioche is NOT vegan. Unless it specifically is labled as labeled as being vegan, that is.

Nevertheless, we all love brioche but finding a truly vegan brioche at the grocery store is almost impossible.

What is brioche?

Brioche is a rich sweet bread that’s traditionally made with extra butter and eggs. It has a soft, tender crumb due to the added protein and fat content.

You can use this bread to make any number of things. My favorite is to use it to make a yummy (and insanely simple) vegan baked french toast.

Vegan Brioche Recipe Ingredients

Before you embark on making your brioche baking, I suggest you go through the list of ingredients and make sure you have them all. Here’s what you’ll need:

• Cake flour (or bread flour is okay too. All purpose flour works but the texture won’t be as fine)
• Vegan butter (you can use store bought buttery spread or vegan buttery sticks)
• Warm water
• Instant yeast
• Vital wheat gluten
• Organic cane sugar

I highly recommend using a food processor to work the dough. You can also knead it by hand, but don’t skip the kneading either way! Kneading is essential to developing the gluten, which will give the bread it’s chewy texture.

The post The Best Vegan Brioche Recipe appeared first on Instant Veg.

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Vegan Blueberry French Toast

A delicious baked vegan french toast with blueberries that only takes 20 minutes to make.

Course Breakfast, Vegan Breakfast Recipes

Cuisine American, American, European

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 10 servings

Calories 91kcal

Author Shannon Hakala

Ingredients

• 16 oz vegan brioche
• 1 cup soy milk
• ½ cup sugar
• 1 cup blueberries
• ¼ cup vegan butter
• ½ tsp cinnamon

Instructions

• Preheat oven to 350° Fahrenheit. Grease a large 9×13" baking dish with vegan butter. Tear brioche buns into pieces and place them in the baking dish.
• Combine soy milk, sugar, and the rest of the vegan butter in a microwave-safe dish and microwave about 30 seconds to melt the butter. Mix in the cinnamon and stir until the sugar is dissolved, then pour mixture over the bread pieces.
• Use a spoon to press bread down to absorb the liquid. Keep pressing all over until all of the bread is moistened. Spread blueberries over the top.
• Bake for 15 minutes, uncovered. Allow to cool 5 minutes before serving. Serve with maple syrup or vegan whipped cream. You can optionally top it off with a dusting of powdered sugar.

Nutrition

Calories: 91kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 49mg | Potassium: 47mg | Fiber: 1g | Sugar: 12g | Vitamin A: 318IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg

This vegan baked french toast is a combination of a vegan blueberry french toast and a bread pudding. It only takes about 20 minutes to throw together, so it’s a perfect recipe to prepare for a group.

I recently made this for Easter brunch using my vegan brioche recipe and it was very well received! I wanted to make something french-toast-y but didn’t want to repeat the Vegan Instant Pot French Toast that I made last year. Mostly because that recipe uses an egg replacement and now I am into making recipes that don’t use any egg replacements.

With this one, there is not egg replacer necessary. The sugar and soy milk (you can use any plant based milk!) do the work of binding the bread pieces together during baking.

The post Blueberry French Toast Bake appeared first on Instant Veg.

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Vegan Pulla

My vegan version of the ubiquitous Finnish coffee bread. This vegan pulla is dairy-free and eggless.

Course Dessert, Vegan Baking, Vegan Breakfast Recipes, Vegan Desserts

Cuisine American, European, Finnish

Keyword vegan cardamom bread, vegan cardamom buns, vegan pulla

Prep Time 1 hour 30 minutes

Cook Time 12 minutes

Servings 16 pulla buns

Calories 245kcal

Author Shannon Hakala

Ingredients

• ¼ tsp ground ginger
• ¼ cup warm water
• 1 tsp active dry yeast
• ½ cup sugar
• 1 cup soy milk
• ½ cup vegan butter
• 2 Tbsp vegetable oil
• 2-3 tsp ground cardamom
• ½ tsp salt
• 5 cups flour

For The Glaze

• 2 Tbsp vegan butter
• 2 Tbsp soy milk
• 1 tsp sugar
• pearl sugar

Instructions

• Add the ¼ teaspoon of ground ginger to the ¼ cup of warm water, and in it dissolve the 1 teaspoon of yeast plus a spoonful of the ½ cup sugar. Let rest for 5-10 minutes until bubbles form.
• Warm the 1 cup of soy milk in the microwave or on the stove until warm but not hot. Melt the ½ cup of vegan butter for about 20 seconds in the microwave. Add them to the yeast mixture then add in the 2-3 teaspoons of ground cardamom, ½ teaspoon of salt, 2 tablespoons of vegetable oil and the rest of the ½ cup of sugar.
• Add in the 5 cups of flour, one cup at a time. (You may need to use slightly more or less flour depending on the humidity in your home.)
• Cover the dough and let it rest in a warm place until it has almost doubled in size, about 30-40 minutes.
• Roll the dough into a thick disk and divide into 16 equal slices. Roll each slice up loosely from the narrow corner to the thicker edge, then gently press the seams and roll into a ball. Place with the seam side down onto a parchment baking sheet lined with parchment paper or a silicone mat.
• Cover the pulla doughs with a damp kitchen towel and let proof in a warm place about 15 minutes. I put mine in a cupboard or inside the microwave to proof, with a cup of hot water.
• For the glaze, melt about 2 tablespoons of vegan butter with 2 tablespoons of soymilk and 1 teaspoon of sugar. Brush the pullas with the glaze once all over. Add another brush of glaze to the top of the pulla and immediately add a sprinkle of pearl sugar.
• Bake the vegan pulla buns for 12 minutes at 350° Fahrenheit (175°c). They are light golden brown when done. Try to let them cool before eating!

Notes

• In this recipe I use all-purpose flour. You can also make it with unbleached wholegrain flour such as atta flour but traditionally it calls for white flour. If using whole grain flour I would sift the flour first to remove any large pieces of chaff. 
• In this recipe I use organic, unbleached sugar in granulated form.
• The pearl sugar I use is made from beet sugar, which is vegan. I buy mine when I’m in Finland but you can also find it on Amazon. Pearl sugar is the best for making waffles, too!
• I have made these vegan pullas successfully with my own recipe for vegan butter as well as these brands: 
  • I Can’t Believe It’s Not… It’s Vegan!
  • Miyoko’s vegan butter
  • Country Crock Plant Butter
  • Earth Balance Vegan Sticks
• An alternative way to make pulla is to divide the dough into four equal portions and form them into a type of braid before baking. This type of cardamom loaf is called lettipitko in Finnish. In America it’s more often referred to as nisu. 
• You can use this same dough recipe to make other Finnish coffee breads such as korvapuusti (Finnish cinnamon buns), omenatäytepitko (apple-filled coffee loaf).

Nutrition

Calories: 245kcal | Carbohydrates: 37g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 139mg | Potassium: 78mg | Fiber: 1g | Sugar: 7g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg

Pulla is a type of Finnish sweet bread made with ground cardamom as a key ingredient. It’s usually served with coffee or tea.

I decided to make vegan pulla – normally pulla is made with eggs, butter, and milk in the dough.

So this version is made using vegan butter (I like to use the kind that comes in stick form, usually made with avocado oil or olive oil), and plant-based milk. No eggs, no weird egg replacements! It’s just an easy, sweet yeast dough.

One thing, however, you can’t leave out – the CARDAMOM! Ask me – I accidentally left it out when I was making this the first time. Without cardamom, they’re just buns. If you want to make pulla, you must use cardamom.

Bottles of ground cardamom can be found at most US supermarkets – look in the spices or baking section. The ground will be finer than what I show in the photo above. I am using ground Guatemalan cardamom from Finland – it’s a bit coarser.

You can also get cardamom in whole seed pods from Indian spice shops. You’ll want green cardamom pods, not black ones. Peel off the outer layer of the pod and take out the seeds, then you can grind them up for use in this recipe.

Optionally, you can add some pearl sugar on the top of your pulla. If you don’t have pearl sugar, I think sprinkling on regular organic sugar will be just as nice.

The post Pulla appeared first on Instant Veg.

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Purple Blackberry & Blueberry Smoothie

A deep purple smoothie with antioxidant-rich blueberries and blackberries.

Course Breakfast

Cuisine American

Keyword blackberry smoothie, blueberry smoothie bowls, easy smoothie recipes, purple smoothie, smoothie ideas, smoothie recipes, smoothies with berries

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings 2 smoothies

Calories 156kcal

Author Shannon Hakala

Ingredients

• 1/2 cup blueberries
• 1/2 cup blackberries
• 1 cup frozen banana
• 1 cup oat milk

Instructions

• Blend all ingredients until smooth.
• Drink immediately or pour into silicone ice cube molds and freeze for future smoothies.

Nutrition

Calories: 156kcal | Carbohydrates: 30g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 60mg | Potassium: 522mg | Fiber: 5g | Sugar: 18g | Vitamin A: 589IU | Vitamin C: 26mg | Calcium: 176mg | Iron: 1mg

A deep purple smoothie with antioxidant-rich blueberries and blackberries. Bananas give it extra sweetness as well as a healthy dose of potassium. This is a great healthy smoothie that’s also lower in calories.

We’ve been making more and more smoothies lately as the weather warms up. Everyone enjoys the fact that smoothies are quick & easy to make as they are to drink – and so nutritious, too.

This blueberry smoothie has blackberries in it, which give it a deeper purple color and more sweetness. I use frozen bananas instead of fresh ones when I make this, because the cold bananas will keep the smoothie from warming up as it blends.

I hope you get a chance to try this smoothie out during the summer. Be on the lookout for the prices of blueberries to go down around June. If you have access to wild blueberries or blackberries, pick a lot and freeze them so you can enjoy this tasty purple blueberry smoothie all year long!

You may also like:

• Blueberry Smoothie Bowls
• Smoothie Bowls – Peaches & Cream
• Invigorating Orange Smoothie
• Vegan Blueberry Muffins
• Splendid Spoon Review + $10 Off Coupon

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What Is Blue Spirulina?

Blue spirulina is an edible organic material that comes from algae called spirulina, a type of blue-green algae that grows in fresh water and salt water. Normally, spirulina as a nutrition supplement is green, but the blue pigment protein in it can be extracted and that is what blue spirulina comes from. Blue spirulina is also known as blue majik.

The benefits of blue spirulina are that it is high in protein, iron, and B vitamins. For vegans, a little more iron here and there is usually a good thing! I like adding this blue spirulina as a natural food coloring to my smoothies, smoothie bowls, and even frosting. It’s expensive, but a little goes a long way.

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Blue Spirulina Smoothie

This blue smoothie is like a tropical vacation for your mouth – with banana, pineapple, and coconut flavors, and a bright blue color from blue spirulina.

Course Breakfast, Drinks

Cuisine American

Keyword blue majik smoothie, blue smoothie, blue spirulina, blue spirulina smoothie

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 2 smoothies

Calories 219kcal

Author Shannon Hakala

Ingredients

• 1 cup plant based milk soy or coconut milk recommended
• 1 cup frozen banana
• 1/2 cup frozen pineapple
• 1/4 cup coconut chips
• 2 tsp blue spirulina

Instructions

• Blend all ingredients until totally smooth, about 1 minute.

Nutrition

Calories: 219kcal | Carbohydrates: 30g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Sodium: 96mg | Potassium: 578mg | Fiber: 5g | Sugar: 17g | Vitamin A: 512IU | Vitamin C: 35mg | Calcium: 171mg | Iron: 2mg

Blue Spirulina Nutrition

Here is some information on the nutritious properties of Spirulina as a dietary supplement.

The post Tropical Blue Spirulina & Banana Smoothie appeared first on Instant Veg.

Smoothies made with fresh fruit and vegetables always make me feel healthy and re-energized for the day. But they’re also a good way to reduce wasting good produce. As long as you remember to put fruits and veggies in the freezer before they turn bad, you can use them up in juices and smoothies like this tasty orange, red pepper, and carrot blend.

To make this bright orange smoothie, I recommend using frozen apples and peaches. Using frozen fruits helps keep the smoothie from getting too hot as the blender blades pulverize it at high speed.

I like to buy fresh fruits and vegetables in-season and freeze them when they’re ripe. To freeze fruits, simply wash them and slice them into 1cm pieces, and place the pieces in a single layer on a parchment lined baking sheet or tray. If you have a big enough plastic lid that’s flexible, that works well too. Freeze the fruits for about 1 hour and then put them into an air-tight container such as a zip-lock bag or a reusable freezer container.

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Carrot, Orange, and Red Pepper Smoothie

This bright orange smoothie is packed with vitamin A and potassium and tastes delicious.

Servings 2 servings

Calories 93kcal

Author Shannon Hakala

Ingredients

• 1 cup water
• 1 cup carrot
• 1 cup frozen apple
• 1 cup frozen peaches
• 2-3 Tbsp red bell pepper
• 1 Tbsp lemon juice

Instructions

• Add all ingredients to a blender and blend until silky smooth, about 45 seconds.

Nutrition

Calories: 93kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 51mg | Potassium: 438mg | Fiber: 5g | Sugar: 17g | Vitamin A: 11268IU | Vitamin C: 27mg | Calcium: 21mg | Iron: 1mg

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Vegan Cinnamon Rolls

These vegan cinnamon rolls will always be a classic and make the perfect companion to your morning coffee.

Course Vegan Baking

Cuisine American, European

Keyword basic bread recipe, how to bake bread, how to make bread, how to make bread from scratch, make bread from scratch, vegan bread, white bread recipe

Prep Time 1 hour

Cook Time 15 minutes

Additional Time 1 hour

Total Time 1 hour 15 minutes

Calories 243kcal

Author Shannon Hakala

Ingredients

For The Dough:

• 1/4 cup warm water
• 1 Tbsp yeast
• 1 Tbsp sugar
• 1 cups warm water
• 3 Tbsp vegan butter melted
• 1 tsp salt
• 3 cups flour

For The Filling:

• 2/3 cup brown sugar
• 1 1/2 Tbsp cinnamon
• 1/4 cup vegan butter melted
• 1 Tbsp flour

For The Glaze:

• 1/4 cup plant based milk (warmed)
• 3 Tbsp vegan butter melted
• 2 Tbsp pearl sugar

Instructions

• Dissolve the yeast and sugar in the 1/4 c warm water. Allow to rest 10 minutes.
• Add all the other ingredients for the dough and mix well. Cover and let rest until dough has doubled in size, about 15-30 minutes.
• Preheat oven to 350° Fahrenheit. Punch down dough and knead for about 5 minutes on floured surface. Roll into a large rectangle as thick as a pencil.
• Mix the filling ingredients in a bowl and spread it over the whole surface of the dough. Using a sharp knife, cut dough into strips across the short side of the rectangle. Roll each strip loosely to make spirals, slightly tucking and pressing the end into the bottom. Place the spirals in a greased 9"x13" pan. For tighter cinnamon rolls, use a 9"x9" pan.
• Bake until the crust is golden brown, about 25-35 minutes. Cook longer for chewier, cook less for softer.
• Combine the glaze ingredients in a bowl and brush over the baked cinnamon rolls. Sprinkle on the pearl sugar. Bake for another 5-10 minutes so the sugar will stick to the rolls.

Nutrition

Serving: 1slice | Calories: 243kcal | Carbohydrates: 47g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 304mg | Fiber: 2g | Sugar: 2g

The best vegan cinnamon rolls recipe – for a breakfast or brunch treat that’s extra sweet, try baking up some of these perfectly swirled vegan cinnamon rolls? You’ll love taking a bite into these warm layers of chewy dough and buttery cinnamon-sugar filling.

Sometimes when I’m eating these vegan cinnamon rolls I dream of opening a vegan bakery. Or a little vegan cafe, with cool music… and movie nights. Anyway…

You can make your own little cafe style cinnamon rolls at home, the vegan way. I’m not sure if you can see by the picture, but I make mine a little differently. I don’t like cinnamon rolls that have been covered and smothered in sticky sugar-mucus. Ew.

Instead I add a little glaze and then sprinkle on some of this gorgeous pearl sugar – while the buns are still hot!

I cut my cinnamon rolls a little differently too. The traditional way is to roll the whole thing up into a log and cut it into segments. But I find I get a nicer shape – slightly mounded in the center – if I cut strips and then roll them loosely, pressing the outer end at the base.

And don’t crowd them in the pan – give them about 1/2″ at least in space. If you do those things, it turns the cinnamon rolls into a lovely flower shape like this:

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Matcha is a fine powder with a lovely green color made from young green tea leaves. It’s traditionally used in the Japanese tea ceremony. It has a creamier taste than regular green tea and is often used as a flavor for cookies, cakes, ice creams, and drinks, such as this yummy vegan matcha latte recipe.

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Matcha Green Tea Latte (Vegan)

Matcha Green Tea Latte made with only 3 ingredients! This vegan matcha latte can be made hot or iced.

Course Breakfast, Drinks

Cuisine American, Japanese

Keyword green tea latte, iced matcha green tea latte, iced matcha latte, matcha beverage, matcha green tea latte, matcha latte, vegan matcha green tea latte, vegan matcha latte

Prep Time 5 minutes

Cook Time 0 minutes

Servings 1 serving

Calories 140kcal

Author Shannon Hakala

Ingredients

• 1 tsp matcha green tea powder
• 1 cup plant based milk
• 1 tsp agave syrup

Instructions

• For hot matcha green tea latte: Heat the plant based milk in the microwave for 1 minute. Whisk it into the matcha gradually and add agave syrup if desired.
• For iced matcha green tea latte: Gradually whisk plant based milk into the matcha and add agave syrup if desired. Add ice cubes.

  Alternatively, you can add all ingredients into a mason jar, screw the lid on tightly, and shake.

Nutrition

Calories: 140kcal | Carbohydrates: 13g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 118mg | Potassium: 333mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1127IU | Vitamin C: 17mg | Calcium: 330mg | Iron: 2mg

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Peaches ‘n’ Cream Smoothie Bowls

A sweet breakfast you can serve cold on summer mornings.

Course Breakfast, Vegan Breakfast Recipes

Cuisine American

Keyword blueberry smoothie bowls, peach smoothie bowls, vegan smoothie bowls

Prep Time 5 minutes

Cook Time 0 minutes

10 minutes

Servings 2 bowls

Calories 435kcal

Author Shannon Hakala

Ingredients

Blend

• 1 cup plant based milk (I used oat milk)
• 3 dates pits removed
• 1/4 cup ground flax
• 1 Tbsp protein powder (optional)

Toppings

• 4 Tbsp coconut cream chilled
• ½ cup peaches sliced
• ¼ cup walnuts
• 1 pinch cinnamon
• ¼ cup raspberries

Instructions

• Blend the "blend" ingredients, then pour into bowls and chill for 10 minutes (or overnight).
• Top with the toppings, serve & enjoy!

Nutrition

Calories: 435kcal | Carbohydrates: 28g | Protein: 17g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 12mg | Sodium: 77mg | Potassium: 677mg | Fiber: 10g | Sugar: 15g | Vitamin A: 617IU | Vitamin C: 16mg | Calcium: 268mg | Iron: 4mg

This vegan smoothie bowl replaces the whipped cream with coconut cream, for a richly tasty breakfast that’s surprisingly healthy. Best of all, this easy smoothie bowl can be made with pantry ingredients like canned peaches and frozen berries.

Smoothie bowls are one of my favorite breakfasts for summertime. They’re chilly, packed with nutrition, and I can make them the night before. Win, win, and win!

For this peaches ‘n’ cream smoothie bowl, I made a smoothie base made from plant based milk, dates, and ground flaxseed. I chilled it overnight then added my smoothie bowl toppings, which included:

• canned peaches (easy!)
• coconut cream (also easy – just pop the can in the fridge the night before with the smoothie bowls, and the cream will be nicely separated to the top by morning)
• walnuts
• cinnamon
• and frozen raspberries (did I mention this is easy?!)

My kids really liked this smoothie bowl combination. I hope you like it, too!

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Blueberries are great – they taste great, and they’re also one of the most antioxidant-rich fruits you can eat. And they make a perfect smoothie bowl flavor, as I found out when I made these blueberry smoothie bowls.

I love making smoothie bowls for breakfast, especially in the summertime. They only take about 5 minutes to prepare, and you can make them the night before and have them ready for breakfast in the morning.

I’d suggest using fresh, in-season berries if you have them, for the sole reason that they have much better flavor. But if not, frozen blueberries will do fine as well. I used frozen blueberries here, but can’t wait to make it again with fresh berries come summer!

For the rest of the ingredients, the nice thing is that it’s all mostly pantry items. Rolled oats, ground flax, raw almonds, poppy seeds and ground cardamom.

Can You Add Protein Powder?

Yes! You can add your favorite protein powder to the blending mixture for these smoothie bowls. I add this soy protein isolate to my smoothie bowls and it blends in well with the taste.

What Kind of Plant Based Milk Should I Use?

In my opinion, pretty much any plant based milk will taste good for this smoothie bowl. It can be sweetened or plain. Since the smoothie bowl has a sweet taste already, adding a sweetened plant based milk won’t affect the taste.

I used delicious oat milk in my smoothie bowl, which was lovely! Here’s how I make my oat milk at home.

Is This

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