Packed with wholesome ingredients and bursting with fruity flavors, these overnight oats are a godsend for anyone looking for a tasty and satisfying breakfast without sacrificing their time or health. Treat yourself to a comforting, homemade breakfast that feels like a special treat with my Easy Peaches and Cream Overnight Oats !
Why go to a fancy hotel when you can get a fancy hotel to come to you? This Easy Peaches and Cream Overnight Oats will make you feel like you’re at the intercontinental breakfast buffet of a fancy boutique hotel… only without feeling awkward about going in for seconds and thirds.
Yes, this dish is already prepared and ready by the time you wake up. But it’s not just the hassle-free start to your day. This sweet treat screams luxury while boasting some very affordable ingredients.
While these Easy Peaches and Cream Overnight Oats are really easy to make, they’re even easier to clean up! This one-bowl, no-cook wonder is great for mornings when you just have to get up and go go GO!
Whether you’re a fan of sweet breakfasts or you’re just looking for a simple dish to add to your breakfast rotation, this creamy dreamy overnight oats recipe is a winner.
Ingredients and Substitutes for Easy Peaches and Cream Overnight Oats
- Coconut milk: Substitute for almond milk, soy milk, or any preferred milk alternative.
- Maple syrup: Use any sweetener you prefer, for example agave or brown sugar.
- Peaches: Sub in your favorite fruit. I find nectarines or mangoes work great but the sky is the limit!
- Chia seeds: You can add flax seeds or a bit more oats to make up for it.
Instructions for Easy Peaches and Cream Overnight Oats
Prepare the wet and dry ingredients
- In a mixer, add your pitted peach, coconut milk, syrup, and vanilla extract and blend until smooth.
- In a large bowl, mix chia seeds, oats, and another peach that you have diced into bite-sized pieces.
Combine and refrigerate overnight
- Pour the blended peach mixture into the bowl and stir to combine.
- Cover and refrigerate overnight to enjoy the next morning.
Fun Topping Ideas for Easy Peaches and Cream Overnight Oats
- Granola: Top with your favorite crunchy granola for some extra texture and fiber.
- Nuts and Seeds: Add some almonds, walnuts, or pumpkin seeds for some extra crunch and healthy fats.
- Berries: Enhance the fruity goodness with some fresh blueberries, raspberries, or strawberries.
- Dark Chocolate: Indulge in some chocolate shavings for a decadent twist on these overnight oats.
Power Up Your Oats: Simple Protein Boosts
If you’re looking to get more out of this dish, boosting the protein content is a great way to start. There are lots of customizations you can make to my Easy Peaches and Cream Overnight Oats that will keep you feeling fuller for longer, giving you lasting energy throughout the day. There are plenty of plant-based additions and substitutions you can make, for example:
- Milk Alternatives: Use soy milk instead of coconut milk and get almost 50% more protein per serving.
- Nuts and Seeds: Most tree nuts contain about 3 to 6 grams of protein per handful, so add peanuts, almonds, walnuts, pistachios, etc. for a healthy protein boost and a delicious crunch. Alternatively, add hemp hearts !
- Protein Powder: Mix your favorite plant-based protein powder into the oats, but keep in mind that you may have to add some more milk to reach the desired consistency.
- Nut Butters: Mix in or top off your oats with your favorite nut butter for a delicious bite.
Storing the Easy Peaches and Cream Overnight Oats
- Store in an airtight container in the refrigerator for up to 3 days.
- If you are doubling or quadrupling the recipe, divide into individual cups or bowls before refrigerating. This will make it easier to take out single servings of the overnight oats.
Similar to Easy Peaches and Cream Overnight Oats
- Vegan Plantain Pancakes
- Blueberry Lemon Baked Oats
- Strawberry Date Protein Smoothie
- Easy Vegan Mango Lassi
Easy Peaches and Cream Overnight Oats
Ingredients1x2x3x
- ¾ cup full-fat or light coconut milk
- 2 ripe peaches pitted
- 1 tablespoon agave syrup or maple syrup
- ¼ teaspoon cinnamon
- ¼ teaspoon vanilla extract
- 1 tablespoon chia seeds
- ½ cup rolled oats
Instructions
- Blend one pitted peach, coconut milk, syrup, and vanilla extract until smooth.
- In a large bowl, mix chia seeds, oats, and the other peach (diced). Pour the blended peach mixture into the bowl and stir to combine.
- Cover and refrigerate overnight. If you are doubling or quadrupling the recipe, divide into individual cups or bowls before refrigerating.
- Enjoy it for breakfast the next morning or as a dessert after a meal!
Nutrition
This versatile vegan shakshuka features a robust, spicy tomato and bell pepper sauce, nestled with some creamy silken tofu, and fresh herbs to top it off. This one-pan wonder is bursting with bold, vibrant flavors and is perfect for a hearty breakfast, a decadent brunch, or a light dinner.
Looking for a versatile and delicious dish to add to your repertoire? My vegan take on everyone’s favorite Middle Eastern/North African breakfast food has got you covered. Whether you’re on a plant-based diet, or if you’re just looking for a high-protein eggless breakfast, this vegan shakshuka is for you. Savory, tart, sweet, and umami: this eggless vegan shakshuka will satisfy all your cravings.
Top with some vegan feta or the cheese of your choice, and serve alongside some toasted sourdough bread, and you have got yourself a treat. You can even add some avocado to boost your daily intake of healthy fats. Plus, I like to have it with Plant Based On A Budget’s Vegan Tofu Bacon when I want to go the whole nine yards.
Vegan Shakshuka: Unbelievably Healthy
This recipe is a nutritional powerhouse, thanks to the vegetables and spices used and together, these ingredients create a wholesome meal. The tomatoes and bell peppers contain vitamins A and C, which promote immunity and skin health. They also contain pectin, a soluble fiber that aids in digestion.
Onions and garlic are widely known for their anti-inflammatory properties, while cumin and paprika offer a rich dose of antioxidants and improve gut health. Silken tofu is loaded with several essential amino acids that support muscle health and repair (shout out to all my gym buddies!). Black salt not only adds flavor of the tofu base but also trace minerals that help our body cells do what they need to do.
Why You Need this Recipe!
What I love about this recipe is that it’s great for batch cooking ahead of time and taking out of the fridge to heat up on a busy day, or for a lazy Sunday brunch. It also works if you’re having a busy morning and you want to throw something together, or if you’re entertaining a few people over brunch and want to serve a classic that takes no time and one pot to whip up, this vegan shakshuka is for you.
The shakshuka base starts with a very simple base of onions and garlic. The tomatoes give the shakshuka a sweetness, while the bell peppers add some body and the perfect bite when they’re cooked in the sauce. The eggless tofu base has got umami from the black salt, and it cooks to perfection when it’s nestled in the flavorful tomatoey base. Adjust the spice levels to your taste, and you’ve got yourself a balanced, healthy meal.
Ingredients and Substitutes for Vegan Shakshuka
- Silken Tofu: You can substitute with firm tofu blended with a little water to achieve a similar consistency.
- Rice Starch: Use cornstarch or arrowroot powder in equal amounts if you don’t have rice starch.
- Kala Namak (Black Salt): Substitute regular sea salt if black salt is not available, but the tofu “egg” will lack the eggy flavor that kala namak provides.
- Nutritional Yeast : You can sub with a tsp of miso paste and reduce the amount of salt you add to it or completely skip it.
- Harissa Paste: Substitute with sriracha, other chili paste, or 1-2 teaspoons of chili powder for a different heat level.
- Tomato Sauce: Use crushed tomatoes or tomato passata as a substitute.
- Bell Peppers: Any variety of bell peppers is fine, or substitute with zucchini or eggplant for a different twist.
- Vegan Feta: Omit or use another vegan cheese or even nutritional yeast for a cheesy flavor.
- Sourdough Bread: Use your favorite crusty bread, like baguette or whole grain bread, to soak up all the flavors in the pan.
Steps to Make Vegan Shakshuka
Prepare the Tofu “Egg”:
- In a high-speed blender, combine the silken tofu, rice starch, nutritional yeast, water, and 1 teaspoon of kala namak. Blend until very smooth. Set aside.
Cook the Shakshuka Base:
- Heat a cast-iron skillet over medium/low heat and add the neutral oil. Once hot, add the diced onion and minced garlic. Fry for about a minute.
- Add the ground cumin, paprika, harissa paste (or chopped red chilies), and tomato sauce. Stir well to combine.
- Add the chopped tomatoes, bell peppers, and sugar (if using). Stir to mix everything together. Bring to a simmer.
- Once the mixture is bubbling, cover the skillet with a lid and let it simmer for 20 minutes.
Finish the Shakshuka:
- Taste the sauce and adjust the seasoning with salt and pepper as needed.
- Make six wells in the shakshuka sauce. Spoon 2-3 tablespoons of the tofu “egg” mixture into each well. Cover the skillet again and simmer for another 5 minutes, or until the tofu has firmed up.
- Sprinkle the dish with chopped coriander and crumbled vegan feta. Add the remaining teaspoon of kala namak on top of the tofu “egg”.
- Serve hot with toasted sourdough bread.
Enjoy your delicious and hearty vegan shakshuka!
Storing the Vegan Shakshuka
- Refrigeration: Store any leftover shakshuka in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microvover medium heat until warmed through. Alternatively, if you want to batch cook over multiple days and keep the freshness of the vegan shakshuka, you can prepare the “egg” tofu and the tomato base and store them separately in airtight containers. Then, when you want to eat your shakshuka, heat up the tomato base and cook the tofu in it.
- Freezing: Allow the shakshuka to cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Similar Recipes to Vegan Shakuka
- Fast and Easy Vegan Egg Tomato Stir Fry
- Vegan Egg Salad Sandwich
- Khaman Dhokla – Savory Indian Breakfast
- Middle Eastern Vegan Eggplant Fatteh
Vegan Shakshuka
Ingredients1x2x3x
For the Tofu “Egg”
- 400 g silken tofu
- 4 1/4 tablespoons rice starch
- 2 tablespoon nutritional yeast
- 2 teaspoons kala namak black salt or sea salt, divided
- Extra water around 3 tablespoons, to help blend
For the Shakshuka Base
- 2 tablespoons neutral oil
- 1 large onion peeled and diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon harissa paste or 1-2 chopped red chilies
- 2 whole tomatoes chopped (or another can of tomatoes)
- 1 can 1 lb or 400g tomato sauce
- 2 bell peppers roughly chopped
- 1 tablespoon sugar optional
- Salt and pepper to taste
- Handful of fresh coriander chopped
- 100 g 3.5 oz vegan feta, crumbled (optional)
- ½ loaf of sourdough bread sliced and toasted
Instructions
Prepare the Tofu “Egg”:
- In a high-speed blender, combine the silken tofu, rice starch, nutritional yeast, water, and 1 teaspoon of kala namak. Blend until very smooth. Set aside.
Cook the Shakshuka Base:
- Heat a cast-iron skillet over medium/low heat and add the neutral oil. Once hot, add the diced onion and minced garlic. Fry for about a minute.
- Add the ground cumin, paprika, harissa paste (or chopped red chilies), and tomato sauce. Stir well to combine.
- Add the chopped tomatoes, bell peppers, and sugar (if using). Stir to mix everything together. Bring to a simmer.
- Once the mixture is bubbling, cover the skillet with a lid and let it simmer for 20 minutes.
Finish the Shakshuka:
- Taste the sauce and adjust the seasoning with salt and pepper as needed.
- Make six wells in the shakshuka sauce. Spoon 2-3 tablespoons of the tofu “egg” mixture into each well. Cover the skillet again and simmer for another 5 minutes, or until the tofu has firmed up.
- Sprinkle the dish with chopped coriander and crumbled vegan feta. Add the remaining teaspoon of kala namak on top of the tofu “egg”.
- Serve hot with toasted sourdough bread.
Nutrition
Paella, a traditional Spanish dish, is beloved worldwide for its rich flavors and comforting textures. This vegan version maintains the essence of the classic dish while being entirely plant-based. Perfect for family dinners, gatherings, or a special weekend meal, this Vegan Paella is sure to impress vegans and non-vegans alike.
Ingredients and Substitutions for Vegan Paella
Vegan Paella Broth
- Dried kelp : Substitute with some dried mushrooms and/or soy sauce for that signature funky salty umami kick.
- Aromatics: Sage and bay leaves give the paella broth an earthiness.
- Saffron: Saffron lends a very subtle sweet earthy flavor. If you cannot find it, ground turmeric is your best option but make sure you do not use too much because turmeric is much less subtle.
Vegan Paella Proteins
- Seitan chorizo: Alternatively use smoked tofu, vegan sausage, tempeh, or tofu if you do not have seitan chorizo available.
Vegan Paella Vegetables
- Onion: Onion is a fantastic base for most rice dishes.
- Roma tomatoes: Use the best tomatoes you can find for this. Canned is totally fine if tomatoes are not in season yet!
- Zucchini (courgette): Squash also works if you do not like zucchinis or cannot find them easily.
- Eggplant (aubergine): Eggplants will melt in the paella and give it a creamy texture, so try not to skip them!
Vegan Paella Seasonings
- Salt: Good old trusty salt to bring out all the flavors.
- Garlic : With one clove per serving, this recipe uses a relatively large amount of garlic, but trust me it is not too much.
- Smoked paprika: Chipotle powder also works if you do not have smoked paprika on hand.
- Cayenne pepper: This is optional if you like your vegan paella spicy. You can also add a chopped chili pepper of your choice (serrano peppers, jalepeño, etc.) in with the vegetables if you want to add a fruity flavor profile as well as some heat.
Additional Ingredients
- Short-grain rice: Bomba rice is the most traditional option, but Arborio rice, which is Italian, works fine as well and has a lot of similar properties and uses. If you use Arborio rice, add a little bit more broth to the paella, as Arborio rice has more starch in it and will thicken the dish more. Read more about the comparison between Spanish rice varieties here .
- Optionally: Add some pitted olives, cooked mushrooms, or peas to the vegan paella if you want to up the vegetables.
- Lemon: The juice of a lemon is the perfect topper to the vegan paella. If you want the lemon flavor without all the sourness, lemon zest is a great garnish.
- Fresh parsley or coriander: Feel free to experiment with other garnishes like spring onion tops or mint if you prefer.
How to Make Vegan Paella
Prepare the Broth
In a large pot, boil a 5×10 cm piece of dried kelp with sage and bay leaves for about 5 minutes. Remove from heat and let the broth cool slightly. Add a pinch of saffron and adjust the flavors to taste.
Cook the Protein
Choose your preferred vegan protein (seitan chorizo, smoked tofu, vegan sausage, tempeh, or tofu). Cook according to package instructions or your preference. Set aside.
Sauté the Vegetables
In a large, flat-bottomed pan, heat a small amount of oil. Add the diced onion and a selection of vegetables (tomatoes, courgette, eggplant, bell pepper). Cook uncovered with a pinch of salt until the vegetables are slightly soft.
Add Garlic and Seasonings
Stir in the minced garlic and cook for a few more minutes. Add 2 teaspoons of smoked paprika and cayenne pepper if using. Mix well to coat the vegetables
Combine Proteins and Vegetables
Add the cooked proteins to the pan. Optionally, add olives, cooked mushrooms, and frozen peas for extra flavor and texture.
Add the Rice
Sprinkle the rice evenly over the dish. Gently mix to distribute the rice without overcrowding the pan. Ensure the rice is spread out in a thin layer for even cooking.
Pour the Broth
Pour the prepared broth into the pan until the ingredients are just covered by about 1/2 cm of broth. It’s better to add less initially and adjust later if needed.
Cook the Vegan Paella
Cook the paella uncovered on medium heat for 10-12 minutes. Avoid cranking up the heat too much to prevent burning the bottom. Add more broth if necessary.
Rest the Vegan Paella
Turn off the heat and cover the pan. Let the paella rest for about 15 minutes. If the rice is still a bit uncooked, add more broth, heat for 2 minutes, and let it rest again for 5 minutes.
Finish and Serve the Vegan Paella
Juice a lemon over the top of the paella and garnish with fresh parsley or coriander. Serve warm and enjoy your delicious vegan paella!
Tips for the Best Vegan Paella
- Use a good quality saffron for an authentic flavor.
- Avoid stirring the rice too much to achieve the perfect paella texture.
- Experiment with different vegetables and proteins to suit your taste.
- Is this vegan paella gluten free? Yes! As long as you make sure to use gluten-free vegan sausage, this paella is completely gluten free.
- Can I use brown instead of white rice? Yes, although the final texture will be altered, brown rice can work in this recipe. Adjust the amount of broth to ensure the paella doesn’t dry out.
- How can I reheat this dish if I have leftovers? Reheat the vegan paella gently on the stovetop or in the microwave, adding a splash of water or vegetable broth if needed to prevent it from drying out or sticking to the pan.
- Do you have any ideas for dishes to serve with the vegan paella? Crusty bread, a fresh green salad, and a glass of wine is the classic Spanish way.
- Can I add beans or chickpeas to bulk up the dish? Absolutely! Cook your beans or chickpeas separately until they’re about 90% cooked through, then add them to the paella along with the rice. Note that you will need more vegetable broth to cover everything and make sure it is cooking evenly.
Similar to Vegan Paella, from the blog:
- Lemon Rice – Chitranna or Nimmakaya Pulihora
- Easy Tomato Rice with Chickpeas
- One-Pot Vegetable Orzo
- How to Cook Fluffy Rice
Vegan Paella
Ingredients1x2x3x
Broth:
- 5 x10 cm piece of dried kelp
- Aromatics: sage bay leaves
- Pinch of saffron
Proteins:
- 1 cup seitan chorizo smoked tofu, vegan sausage, tempeh, or tofu
Vegetables:
- 1 onion diced
- 3 roma tomatoes diced
- 1 zucchini (small) courgette, diced
- 1 eggplant (small) aubergine, diced
- 1 bell pepper diced
Seasonings:
- Salt to taste
- 4 garlic cloves minced
- 2 teaspoons smoked paprika
- Optional: cayenne pepper to taste
Additional Ingredients:
- 1 cup Arborio or Bomba rice paella rice
- Optional: olives cooked mushrooms, peas
- 1 lemon juiced
- Fresh parsley or coriander for garnish
Instructions
Prepare the Broth and Cook the Protein
- In a large pot, boil a 5×10 cm piece of dried kelp with sage and bay leaves for about 5 minutes. Remove from heat and let the broth cool slightly. Add a pinch of saffron and adjust the flavors to taste.
- Choose your preferred vegan protein (seitan chorizo, smoked tofu, vegan sausage, tempeh, or tofu). Cook according to package instructions or your preference. Set aside.
Sauté the Vegetables:
- In a large, flat-bottomed pan, heat a small amount of oil. Add the diced onion and a selection of vegetables (tomatoes, courgette, eggplant, bell pepper). Cook uncovered with a pinch of salt until the vegetables are slightly soft.
- Stir in the minced garlic and cook for a few more minutes. Add 2 teaspoons of smoked paprika and cayenne pepper if using. Mix well to coat the vegetables.
Combine Everything
- Add the cooked proteins to the pan. Optionally, add olives, cooked mushrooms, and frozen peas for extra flavor and texture.
- Sprinkle the rice evenly over the dish. Gently mix to distribute the rice without overcrowding the pan. Ensure the rice is spread out in a thin layer for even cooking.
- Pour the prepared broth into the pan until the ingredients are just covered by about 1/2 cm of broth. It’s better to add less initially and adjust later if needed.
Cook, Rest, and Serve the Paella:
- Cook the paella uncovered on medium heat for 10-12 minutes. Avoid cranking up the heat too much to prevent burning the bottom. Add more broth if necessary.
- Turn off the heat and cover the pan. Let the paella rest for about 15 minutes. If the rice is still a bit uncooked, add more broth, heat for 2 minutes, and let it rest again for 5 minutes.
- Juice a lemon over the top of the paella and garnish with fresh parsley or coriander. Serve warm and enjoy your delicious vegan paella!
Nutrition
Easy Peaches and Cream Overnight Oats
Ingredients1x2x3x
- ¾ cup full-fat or light coconut milk
- 2 ripe peaches pitted
- 1 tablespoon agave syrup or maple syrup
- ¼ teaspoon cinnamon
- ¼ teaspoon vanilla extract
- 1 tablespoon chia seeds
- ½ cup rolled oats
Instructions
- Blend one pitted peach, coconut milk, syrup, and vanilla extract until smooth.
- In a large bowl, mix chia seeds, oats, and the other peach (diced). Pour the blended peach mixture into the bowl and stir to combine.
- Cover and refrigerate overnight. If you are doubling or quadrupling the recipe, divide into individual cups or bowls before refrigerating.
- Enjoy it for breakfast the next morning or as a dessert after a meal!
