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Vicki Brett-Gach

Vicki Brett-Gach

Vicki Brett-Gach is a plant-based culinary instructor, certified personal chef, and the author of The Plant-Based for Life Cookbook: Deliciously Simple Recipes to Nourish, Comfort, Energize and Renew. She provides remote culinary coaching to clients across the country. She is the creator of Ann Arbor Vegan Kitchen. Follow her on Instagram.

All Contributions from Vicki Brett-Gach (6)

  • A whole grain tortilla topped with P B and J and topped with banana slices, berries, and granola

    Peanut Butter and Jelly Wrap with Mixed Fruit and Granola
    This healthy twist on PB&J gets a flavor upgrade with loads of fresh fruit and a sprinkle of crunchy granola, all wrapped in a hearty whole grain tortilla. Try different nut butters, jams, and seasonal fruits for endless variety. Is PB and J good for you? Absolutely—if you keep the peanut butter portion modest, choose […]
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  • A plate of Hummus Salad Sandwiches cut in half diagonally

    Hummus Salad Sandwiches
    A good hummus salad sandwich is a lifesaver when you want a quick on-the-go meal. This za’atar-seasoned hummus gets an extra boost of flavor from ground cumin, cayenne pepper, and (optional) Cajun seasoning, and is mixed with crunchy cabbage, celery, and red bell pepper. Smaller appetites may be satisfied with one sandwich, but if you’re […]
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  • 15-Minute Veggie Tostada on a plate drizzle with hot sauce next to a bowl of hummus

    15-Minute Veggie Tostada
    These quick and colorful veggie tostadas come together in just 15 minutes, making them perfect for breakfast—or whenever hunger strikes. They’re a great way to use up leftover cooked or raw veggies you have on hand, and you can pile on as many as you like! Top them off with fresh favorites such as chopped […]
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  • A bowl of Peach Raspberry Overnight Oats

    Peach Raspberry Overnight Oats
    What a great feeling to wake up knowing breakfast is waiting for you, especially on a busy morning! Unsweetened vanilla almond milk creates a creamy base for these delectable raspberry overnight oats, perfectly complemented by juicy peaches. Slivered almonds provide a satisfying crunch, and plump raisins lend extra sweetness. Change up the fresh or frozen […]
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  • Kale Apple Smoothie in a wine glass with cut orange halves behind

    Kale Apple Smoothie
    This fruity green kale apple smoothie is supremely refreshing and perfect as an energizing snack or breakfast pick-me-up. Apple, banana, and orange keep the flavors lively, while fresh baby kale (you can also use spinach) adds green goodness without overpowering the fruit flavors. If your blender allows, include a few ice cubes to make it […]
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  • An oven tray of Vegan Red Flannel Hash on a pale grey kitchen town with a wooden serving spoon resting in the dish

    Baked Vegan Red Flannel Hash
    This plant-based take on a popular New England hash is full-on comfort food and a great addition to any vegan brunch. Root veggies—Yukon Gold potatoes, sweet potatoes, and precooked beets—soak up the subtly spicy, herbaceous flavor of Creole seasoning, while onions add extra sweetness. Named for its resemblance to red flannel plaid, this vibrant veggie […]
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