Chocolate Hazelnut Spread

This whipped chocolate hazelnut spread is good enough to help anyone overcome their love of non-vegan Nutella. It’s creamy, chocolaty, nutty and best of all, unprocessed and dairy free.

The smooth chocolate taste is complimented by the taste and fragrant aroma of roasted hazelnuts. While coconut oil and agave syrup mellow out the more dominant flavors.

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How To Make Vegan Chocolate Hazelnut Spread

Making homemade chocolate spread is simple and takes less than 15 minutes. Start by setting an oven to 400°F. Next, prepare a baking tray by lining it with parchment paper or a reusable silicone mat. On top of this, spread an even layer of raw hazelnuts.

When the oven is ready, place the tray on the middle rack and bake for around 8 minutes. Check up on the hazelnuts often to make sure they don’t burn. The hazelnuts will be a light golden color and they should look a little shiny because of the release of fragrant oil.

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Let the hazelnuts cool for around 10 minutes. If they have skins on them, press them between your fingers to peel it off – do the best you can. It doesn’t have to be perfect.

Next comes the easy part. Start adding the ingredients to the blender. I add them in the following order; almond milk, coconut oil, maple syrup, vanilla extract, cocoa powder and then the roasted hazelnuts and sea salt. Blend the ingredients until smooth and creamy. If the spread needs a little more thinning, add almond milk one tablespoon at a time.

For an even smoother, milk-chocolate taste, add a tablespoon of Silk Whipping Cream Alternative.

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This delicious fluffy chocolate hazelnut spread will bring back memories of nostalgia with zero of the guilt. Spread over toast, add a scoop to oatmeal or use as a fruit dip. If you make this recipe, leave a rating below and don’t forget to tag @PlantBasedDogGuy on Instagram!

For more easy breakfast ideas, try these recipes:

• Fluffy French Toast
• Sausage, Biscuits & Gravy
• Banana Date Smoothie

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Shiitake Mushrooms

Strong and earthy, sautéed shiitake mushrooms are a meaty mushroom variety that has the perfect amount of texture and flavor to be a side dish or carry a meal.

In this recipe, the distinct flavors of shiitake mushrooms, shallots, garlic, fresh parsley, red wine vinegar and dried thyme come together to fulfill any mushroom lover’s dream.

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How To Make Perfectly Sautéed Shiitake Mushrooms

These shiitake mushrooms are bursting with taste and are ready in less than 10 minutes. Prepare the fresh components in the following way: chop the fresh garlic, slice the shallots and chiffonade the fresh parsley leaves while finely dicing the stems – It’s important to cook with the stems of herbs because it holds lots of flavor! Wash and thinly slice the mushrooms, dry with a paper towel to absorb any extra moisture.

To cook, begin by setting a pan on high heat. Add a splash of olive oil and allow the oil to get hot. When ready, add the garlic, shallots, parsley stems and mushrooms to the pan and cook on high. Stir to keep from the ingredients from burning and then season with sea salt and pepper. When the mushrooms and shallots turn golden brown, add the dried thyme, the chiffonade-cut parsley and red wine vinegar. Stir one last time to mix and then remove off heat.

Mushrooms carry a lot of extra moisture so make sure you get them as dry as possible before you cook them.

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Try pairing these sautéed mushrooms with Fried Egg Rolls and Toasted Coconut Rice for a complete meal, or spread over toast for a quick breakfast. If you like the taste of this mushroom recipe, leave a rating below and don’t forget to tag @PlantBasedDogGuy on Instagram!

For more delicious and easy sides, try these recipes:

• Hoisin Glazed Eggplant
• Greek Tzatziki Dip
• Creamy Cucumber Salad
• Blistered Shishito Peppers

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Fluffy French Toast

French toast is just one of those dishes that’s good to eat any time of day – as a brunch food, when you’re in a breakfast-for-dinner mood or as a midnight snack. It hits all the right spots between subtly sweet and savory.

Today, I’m sharing a recipe that is easy to make and delicious to eat. Even if you’ve never made it before you’ll be happy with the results.

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How To Make The Best Vegan French Toast

Great french toast starts with drying out the bread. Set the oven to 300°F and place the slices of bread on 2 baking trays. Bake the bread for 7 minutes on each side and then flip them over. This is done to remove moisture from the bread.

Next, make the delectable custard mixture. For this recipe, combine JUST Egg, whipping cream, cinnamon, vanilla and granulated sugar in a large bowl. Once that’s done, grab each slice of vegan bread and dip it into the custard mixture – allowing it to soak into the center.

Place a pat of vegan butter into a large pan and place a few slices of bread in at a time – taking care to not overcrowd the pan. Cook on medium heat until browned (around 5 minutes), carefully flip the toast over and cook the other side. When done, set aside and cook the remaining slices.

French toast is best served toasty and warm so serve immediately. Garnish with fresh berries, agave and powdered sugar for the full brunch experience.

French toast is an easy way to make use of almost-stale bread. Think of it as finding a second life for your bread.

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French toast is an easy breakfast to whip up on lazy weekends and as a delicious late night snack. If you make this recipe, leave a rating below and don’t forget to tag @PlantBasedDogGuy on Instagram!

For more breakfast and brunch meals, try these recipes:

• Buttery Biscuits & Sausage Gravy
• Banana Date Smoothie

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Biscuits And Gravy

Vegan biscuits and gravy is a delicious breakfast for any day of the week. It’s got fluffy, buttery baked biscuits smothered in a flavorful thick gravy. But this isn’t just any ordinary gravy – it’s got bits of seasoned sausage spread throughout.

This meal feels indulgent and luxurious, without being too heavy. The flavors are salty, savory and spicy and really hit the spot when you have a comfort food craving.

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How To Make Vegan Biscuits

Golden, pillowy biscuits start with a buttermilk base. An easy way to make vegan buttermilk is by combining a thick plant based milk, such as oat milk or soy milk, and whisking in some lemon juice. When the mixture curdles and bubbles, it’s ready for use.

Next, combine the dry ingredients and add 6 tablespoons of cold vegan butter**. Use a fork to press the butter into the dry components. After a few minutes it will start to look like a course crumble. From here, add the vegan buttermilk into the bowl and using a spoon, carefully fold everything together until it forms a sticky ball. The resulting dough will be soft and pliable.

Generously flour a work surface and knead the dough, adding more flour along the way. When the dough is no longer tacky, roll out the dough and use a 3″ cookie cutter to cut out biscuit rounds. This batch is enough for around 12 biscuits. Place the biscuits on a baking tray and bake in an oven set to 450°F for around 12-15 minutes.

** A note on the vegan butter: It is difficult to find unsalted vegan butter so I use Earth Balance with salt already added. I do not add additional salt because I do not want the biscuits to become overly salty. If you are able to use unsalted vegan butter for this recipe, add around 1 teaspoon of salt to the dry mixture.

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When cutting out the biscuits, try to not twist the cutter – This will seal the edges of the biscuits and prevent it from rising.

How To Make Homemade Sausage Gravy

Homemade sausage gravy without the meat? Yes please! This gravy is indulgent and flavorful and can be eaten with biscuits, toast, mashed potatoes and breakfast burritos.

To begin building the gravy, mix 1 teaspoon of Better Than Bouillon No Chicken Base with 2 cups of hot water. Set aside. In a saucepan set to low heat, mix 2 tablespoons of olive oil and 2 tablespoons of all-purpose flour. Stir until all the lumps are gone and it starts to thicken and bubble. Add the stock water to the saucepan and stir. When boiling, add black pepper and Trader Joe’s Onion Salt to the saucepan. Stir and reduce to a simmer for around 8 minutes.

As the gravy simmers, cut the Beyond Meat Spicy Breakfast Sausage Patties into small chunks. To cook, set a pan on medium heat and lightly fry the meat until crisp and brown.

Add the sausage and an additional 1/2 cup of water to the saucepan with the gravy. Boil and reduce to a simmer until the gravy has thickened.**

When you’re ready to serve the biscuits and gravy, cut the buttery biscuits in half and ladle a generous serving of sausage gravy in-between and/or over the biscuits.

**A note on thickening the gravy: If the gravy is thin, use cornstarch to add body. To make a cornstarch mixture, add a small amount to cold water. Stir until a smooth mixture is made. Add a little at a time until the gravy is the right consistency.

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If you want a breakfast the whole family will love, you have to try making this plant based version of the Southern classic. Leftovers reheat nicely and the biscuits and sausage gravy can be eaten in a variety of ways (think biscuits with butter and jam or gravy covered breakfast burritos). As always, don’t forget to leave a rating below and tag @PlantBasedDogGuy on Instagram!

For more comfort food dishes try this Crispy Fried Chicken recipe.

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Banana Date Smoothie

Smoothies are a healthy way to fuel your mornings. One of my favorites is this simple banana date smoothie recipe. It’s unabashedly bananary, caramelly and sweet.

Banana date smoothies make a filling breakfast and have an almost dessert like quality to it – which is never a bad way to start off the morning.

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How To Make A Banana Date Smoothie

You only need 5 ingredients to make this smoothie and, thanks to the magic of a blender, it only takes 1 minute. You’ll need bananas, dates, vegan milk, cinnamon and vanilla to create this delicious breakfast concoction.

Blend it all together and pour into mason jars to enjoy on the go or the next day. For a boost of protein in the smoothie, add a protein powder of your choice to the blender.

These vegan banana date smoothie are creamy, healthy and free from preservatives.

If possible, use organic medjool dates. They are plump and lend beautiful notes of caramel to the smoothie.

Try making this smoothie for a convenient and filling breakfast. It’s got a wonderful taste any one can enjoy and might even make you feel guilty for having a sweet treat before midday.

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