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Vegan doesn't have to be restrictive or bland—it's just a dietary preference that can be as delicious and filling as standard diets. Free of all animal-derived products, vegan and plant-based diets are a healthy and tasty way of eating in which you can enjoy thousands of delicious recipes, including mouthwatering desserts like these yummy peanut butter cookies. Packed with fiber from oats and sweet bananas, the cookies feature peanut butter as a binder that adds a lot of healthy fats and protein. A small amount of flour makes the dough come together, while some vanilla essence, maple syrup, and a dash of optional cinnamon flavor the cookies, making your kitchen smell like a chilly morning when a bowl of steaming oatmeal is the way to go. These soft cookies are a great to-go breakfast, but also a tasty afternoon pick-me-up or a decadent dessert if served with a scoop of vanilla vegan ice cream and some vegan chocolate chips.

Oats are a delicious whole grain that is filling and packed with great nutrition. Incorporating oats in your daily menu is a cost-effective way of getting a lot of nutrition. For this recipe, you need two-and-a-half cups of oats, quick-cooking or rolled—depending on if you want the texture to be smooth or chunky choose one or the other. A cup of dry oats contains 307 calories, 10 grams of protein, and 8 grams of fiber, plus 2.9 milligrams of manganese, an essential nutrient key in connective tissue and bone health—the recommended daily intake of this nutrient is 2.3 milligrams per day.1

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Besides being delicious, these cookies have also added protein from the peanut butter—choose creamy or chunky according to your preference. The amount of peanut butter you need to make this recipe will bring another 19 grams of protein to the mixture. You can use salted or unsalted peanut butter, but the most important thing is to use peanut butter that is made out of just peanuts. Many peanut butter spreads have added hydrogenated oils and sugar that make them more spreadable and shelf-stable but also add a lot of unwanted fats and sugars. Choose wholesome ingredients to make healthy and filling cookies, and replace the soy milk for any plant-based beverage if there are any soy allergies. Likewise, instead of peanut butter use sunflower butter if using peanuts presents an issue. Enjoy these cookies any time of the day!2

Ingredients
1/3 cup peanut butter
2 medium bananas, ripe or overripe
1 teaspoon vanilla
2 tablespoons soy milk
2 tablespoons maple syrup
2 1/2 cups oatmeal, quick-cooking or roll

A tofu scramble with spinach is the perfect breakfast protein boost for vegans who want an egg-like dish to start their day. The tofu is crumbled and then sauteed to resemble scrambled eggs—when combined with tomatoes, garlic, mushrooms, and spinach, you may not even realize you're not eating eggs.

This dish makes enough servings for four people, so feel free to scale the recipe down if you need less, or up if you need more.

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A very versatile dish, you can eat this scramble on a plate as is, and serve it with a side of fresh fruit or a vegan muffin. Or, you can also wrap it up in a soft taco wrap for a grab-n-go breakfast for those days when you and your family are out of time and rushing out the door.

Ingredients
2 tablespoons olive oil
2 medium tomatoes, chopped
2 garlic cloves, minced
3/4 cup sliced mushrooms
1 (10-ounce) bunch spinach, rinsed
1 pound extra-firm tofu, well-pressed and crumbled
1/2 teaspoon soy sauce
1/4 teaspoon ground turmeric
1 teaspoon lemon juice
Salt, to taste
Freshly ground black pepper, to taste

Breakfast is the most important meal of the day, but between getting ready for work and getting the kids out the door, there isn’t much time left to whip up something substantive that will keep you going all morning.

For too many of us, our go-to is a grab-and-go bar or a bowl of lackluster cereal. Or worse, we skip breakfast altogether. But it doesn’t have to be that way. Quick, easy, and satisfying recipes do exist. And we’ve got the morning meal inspiration to prove it. Say hello to breakfast bowls!

From supercharged oats to tropical smoothies, these bowls are brimming with nature’s bounty—fruits, veggies, grains, seeds, and nuts—to fuel you for the day ahead.

Avocado toast may have started as a super trendy food, but the breakfast item looks like it's here to stay. It's not hard to see why: crispy whole grain bread and mashed avocado pair incredibly well together, creating the perfect crunchy, creamy bite. The possibilities for toppings are also endless! This basic recipe was inspired by the original avocado toast from New York City's Cafe Gitane, but we've included several variations here to help take your toast to the next level.

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Click Play to See This Avocado Toast Recipe Come Together
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A hearty multigrain bread works best for avocado toast because it holds up underneath the thick mash and has tons of great flavor to add to the mix. But if you don't have any multigrain, feel free to use whatever loaf you have on hand. Lemon juice is an essential ingredient—not just to keep the avocado from prematurely browning, but also because the citrus boosts the overall deliciousness.

Ingredients
2 thick slices multigrain toast
1 avocado
1 teaspoon lemon juice, freshly squeezed
1 teaspoon olive oil
1/4 teaspoon red pepper flakes
1/4 teaspoon sea salt, flaky if possible

It may seem a bit odd to put an avocado in a smoothie, but this fruit (yes, it's a fruit) lends a delicious creaminess and velvety texture. Since avocado doesn't have a strong flavor, it works well in this three-ingredient mango smoothie, which also includes orange juice. The juice and mango provide plenty of sweetness, so you won't even notice the slightly savory avocado.

The trick to making sure this smoothie is cold and the right texture is to use frozen mango, but if you happen to have fresh mango on hand you can simply add some ice. Any type of orange juice will do, so feel free to use your favorite brand or freshly squeezed. To make this healthy beverage, the ingredients are all placed in a blender and whirled together until smooth and well combined.

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You can feel really good about starting your day or ending your workout with this recipe since this smoothie is packed with nutrition. Avocados have plenty of healthy fats, potassium, fiber, and vitamins C and B6. Mangos have double the daily value of vitamin C and are high in fiber, vitamin B6, and potassium as well. If you would like to keep the sugar level low, use an orange juice with less sugar or make your own.

Enjoy this smoothie for a healthy vegan breakfast or a nearly raw food breakfast. This recipe comes courtesy of Avocados from Mexico.

Ingredients
1 fully ripened avocado, halved, pitted, and peeled
2 cups frozen mango cubes (not thawed)
1 cup orange juice
1 cup water