These no-yeast crispy bottom vegetable buns pair a soft dough with a crunchy sesame crust and a savory vegetable filling. Tofu, green beans, and carrot add texture, while pan-frying and steaming create crisp bottoms and tender centers.

This vegan breakfast toast uses a homemade chocolate spread made with hemp hearts, cacao, maple syrup, and vanilla. Serve it on regular or gluten-free toast for a quick, sweet breakfast with plant protein.