Breakfast

Delicious, breakfast muffins made with Summer-y nectarines, and buttery oat crisp topping! Vegan, soy-free

Quick breakfast bites are a must during the week, and these oat cups are the perfect thing! Stuffed with strawberry preserves they’re a delicious and low-budget snack.

This plant-protein filled treat is great for breakfast all through squash season! The pumpkin chia pudding is made with silken tofu, then layered with granola and vanilla yogurt. Delicious!

Peas thrive in Springtime so let’s use them in a savory, protein-rich frittata, along with potatoes, shallots and fresh herbs. Gluten-free, nut-free, soy-free.

Soft, spiced, and with the perfect amount of pear flavor, you’ll be enjoying this loaf with a nice, warm beverage all season long. Vegan, nut-free, soy-free.

These vegan sourdough discard pancakes are so fluffy, thick, and perfect when topped with caramelized, roasted peaches.

The quintessential pairing of strawberry and rhubarb is the epitome of Spring, so why not use it as a filling in a delicious, vegan coffee cake?

If you’re looking for a great recipe to use up some of your sourdough discard, look no further! These vegan, sourdough banana muffins only need one bowl and a muffin …