Getting your daily dose of plant-based goodness has never been more delicious! Vegan brunch is a game-changer, and we’re excited to share our top 20 flavorful recipes with you. From classic breakfast staples like pancakes and waffles, to innovative twists on eggs and sausage, these dishes are sure to satisfy your morning cravings.
Whether you’re a long-time vegan or just looking to mix things up, our collection of mouthwatering brunch ideas is the perfect place to start. With a focus on wholesome ingredients and creative flavor combinations, these recipes will inspire you to try something new (and maybe even convert some non-vegans in the process!) So grab your favorite apron, preheat that oven or stovetop, and get ready to indulge in a world of vegan brunch delights.
Stay tuned for our top 20 vegan brunch recipes, featuring everything from breakfast burritos to shakshuka, and from pancakes to quinoa bowls. Your taste buds (and your body) will thank you!
Avocado Toast with Cherry Tomatoes and Microgreens
Elevate your breakfast or snack game with this creamy, fresh, and flavorful avocado toast recipe, topped with sweet cherry tomatoes and peppery microgreens.
Ingredients:
– 2 ripe avocados
– 1 baguette, toasted
– 1 pint cherry tomatoes, halved
– 1/4 cup microgreens (such as pea shoots or purslane)
– Salt and pepper to taste
– Optional: lemon wedges for squeezing
Instructions:
1. Toast the baguette until lightly browned.
2. Mash the avocados in a bowl with a fork until mostly smooth.
3. Spread the avocado mixture evenly onto the toasted bread.
4. Arrange the cherry tomato halves on top of the avocado.
5. Sprinkle microgreens over the tomatoes.
6. Season with salt and pepper to taste.
7. Serve immediately, or squeeze a sliver of lemon juice if desired.
Cooking Time: 10 minutes
Tofu Scramble with Spinach and Turmeric
Start your day off right with this flavorful and nutritious vegan breakfast option that’s packed with protein, vitamins, and antioxidants. This simple recipe combines the creaminess of tofu with the earthy taste of spinach and the warmth of turmeric.
Ingredients:
– 1 block extra-firm tofu, drained and crumbled
– 2 cups fresh spinach leaves
– 1/2 teaspoon ground turmeric
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1 clove garlic, minced; 1/4 cup chopped bell peppers
Instructions:
1. Heat the olive oil in a non-stick skillet over medium heat.
2. Add the crumbled tofu and cook for about 5 minutes, breaking it up with a spatula as it cooks, until it’s lightly browned.
3. Add the spinach, turmeric, salt, and pepper to the skillet. Stir until the spinach is wilted.
4. Cook for an additional 2-3 minutes, stirring occasionally, until the mixture is heated through.
5. Serve hot, garnished with minced garlic and chopped bell peppers if desired.
Cooking Time: 10-12 minutes
Vegan Banana Pancakes with Maple Syrup
Start your day off right with these fluffy, flavorful vegan banana pancakes drizzled with pure maple syrup. Perfect for a weekend breakfast or brunch, this recipe is quick and easy to make.
Ingredients:
– 2 ripe bananas
– 1/2 cup all-purpose flour
– 1/4 cup rolled oats
– 1/4 cup sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup non-dairy milk (almond or soy)
– 1 large egg replacement (e.g. flaxseed or chia seed)
– 2 tablespoons maple syrup
– Vegan butter or oil for greasing the pan
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a blender, combine bananas, flour, oats, sugar, baking powder, and salt. Blend until smooth.
3. Add non-dairy milk, egg replacement, and maple syrup. Blend until well combined.
4. Drop batter by 1/4 cupfuls onto the skillet or griddle.
5. Cook for 2-3 minutes or until bubbles appear on surface. Flip and cook an additional 1-2 minutes.
6. Serve warm with additional maple syrup if desired.
Cooking Time: 10-12 minutes
Chickpea Flour Omelette with Mushrooms
A delicious and unique twist on traditional omelettes, this recipe uses chickpea flour to create a creamy and protein-rich breakfast option.
Ingredients:
– 1/2 cup chickpea flour
– 1 egg
– 1/4 cup water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a medium bowl, whisk together chickpea flour and egg.
2. Gradually add water, whisking until smooth.
3. Heat olive oil in a non-stick skillet over medium heat.
4. Pour in the omelette mixture and cook for 2-3 minutes or until edges start to set.
5. Add chopped onion and mushrooms to one half of the omelette.
6. Use a spatula to gently fold the other half over the filling.
7. Cook for an additional 1-2 minutes, until cheese is melted (if using) and eggs are cooked through.
8. Serve hot, garnished with parsley or chives if desired.
Cooking Time: 10-12 minutes
Sweet Potato Hash with Black Beans
This hearty and flavorful hash combines the natural sweetness of sweet potatoes with the savory goodness of black beans, making it a perfect side dish for any meal. With its crispy texture and rich flavors, you’ll be hooked from the very first bite!
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potatoes with 1/2 tablespoon olive oil, salt, and pepper until well coated.
3. Spread sweet potatoes on a baking sheet in a single layer. Roast for 20-25 minutes or until tender and lightly caramelized.
4. While sweet potatoes are roasting, heat remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
5. Add black beans to the skillet; stir to combine with onion mixture. Cook for an additional 2 minutes.
6. Once sweet potatoes are done, add them to the skillet and stir to combine with black bean mixture. Season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Vegan French Toast with Cinnamon and Berries
Vegan French Toast with Cinnamon and Berries
Transform your breakfast routine with this sweet and satisfying vegan French toast recipe, infused with the warmth of cinnamon and the sweetness of fresh berries.
Ingredients:
– 4 slices of vegan bread (such as Challah or baguette)
– 1/2 cup non-dairy milk
– 1 tablespoon maple syrup
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/4 cup mixed berries (strawberries, blueberries, raspberries)
– Vegan butter or margarine, for serving (optional)
Instructions:
1. In a shallow dish, whisk together non-dairy milk, maple syrup, cinnamon, and salt until well combined.
2. Heat a non-stick skillet or griddle over medium heat.
3. Dip each slice of bread into the milk mixture, coating both sides evenly.
4. Place the coated bread slices on the skillet or griddle and cook for 2-3 minutes on each side, or until golden brown.
5. Serve warm French toast with mixed berries and a pat of vegan butter or margarine, if desired.
Cooking Time: Approximately 8-10 minutes per 4 slices of bread
Quinoa Breakfast Bowl with Almond Butter
Start your day with a nutritious and delicious breakfast bowl that combines the nutty flavor of quinoa with creamy almond butter. This recipe is perfect for a quick and easy morning meal that will keep you full until lunchtime.
Ingredients:
– 1 cup cooked quinoa
– 2 tablespoons almond butter
– 1/2 banana, sliced
– 1 tablespoon honey
– Pinch of salt
– Chopped nuts or seeds (optional)
Instructions:
1. In a small bowl, mix together the cooked quinoa and almond butter until well combined.
2. Top the quinoa mixture with sliced banana, honey, and a pinch of salt.
3. Garnish with chopped nuts or seeds if desired.
4. Serve immediately and enjoy!
Cooking Time: 5 minutes
Vegan Shakshuka with Silken Tofu
A flavorful and nutritious twist on the classic North African dish, this vegan shakshuka recipe replaces eggs with silken tofu for a creamy and protein-rich breakfast or brunch option.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup silken tofu, crumbled
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Heat the olive oil in a large cast-iron skillet over medium heat.
3. Add the onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
4. Stir in the diced tomatoes, smoked paprika, salt, and pepper.
5. Create 3-4 wells in the tomato mixture and add crumbled tofu to each well.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the tofu is set and the sauce has thickened slightly.
7. Garnish with chopped parsley or cilantro, if desired. Serve hot over crusty bread or with pita chips.
Cooking Time: 20-25 minutes
Blueberry Chia Pudding with Coconut Milk
Start your day with a nutritious and delicious breakfast or snack that’s packed with fiber, protein, and antioxidants. This simple recipe combines the goodness of chia seeds, blueberries, and coconut milk to create a creamy and refreshing treat.
Ingredients:
– 1/2 cup chia seeds
– 1 can (14 oz) full-fat coconut milk
– 1 tablespoon honey or maple syrup
– 1 teaspoon vanilla extract
– 1/4 cup fresh or frozen blueberries
– Pinch of salt
Instructions:
1. In a small bowl, mix together chia seeds and coconut milk. Whisk until well combined.
2. Add honey or maple syrup, vanilla extract, and salt. Whisk again to combine.
3. Refrigerate for at least 2 hours or overnight to allow the chia seeds to gel.
4. Just before serving, stir in blueberries.
5. Serve chilled, garnished with additional blueberries if desired.
Cooking Time: 2 hours (or overnight)
Vegan Breakfast Burrito with Salsa
Start your day off right with this flavorful and filling breakfast burrito packed with plant-based goodness.
Ingredients:
– 1 cup cooked black beans, warmed
– 1/2 cup cooked brown rice, warmed
– 1/4 cup diced bell pepper
– 1/4 cup diced onion
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 whole wheat tortillas
– Salsa (store-bought or homemade)
– Optional: avocado, shredded cheese (vegan), sour cream (vegan)
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the bell pepper and onion; cook until tender, about 3-4 minutes.
3. Stir in the cumin; season with salt and pepper to taste.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the burritos by filling each tortilla with the bean mixture, rice, and vegetable mixture.
6. Top with salsa and any desired toppings (avocado, cheese, sour cream).
7. Serve immediately.
Cooking Time: 15-20 minutes
Stuffed Bell Peppers with Tofu and Herbs
This recipe brings together the sweetness of bell peppers, the creaminess of tofu, and the freshness of herbs for a delightful and healthy vegetarian dish. Perfect as a main course or as a side, these stuffed peppers are sure to please!
Ingredients:
– 4 bell peppers (any color)
– 1 block firm tofu, crumbled
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers, remove seeds and membranes.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened.
4. Stir in cooked rice, tofu, smoked paprika, salt, and pepper.
5. Stuff each bell pepper with the rice mixture, filling to the top.
6. Place peppers in a baking dish and cover with foil.
7. Bake for 30 minutes. Remove foil and bake an additional 10-15 minutes or until bell peppers are tender.
Cooking Time: 40-45 minutes
Vegan Waffles with Fresh Fruit Compote
Start your day off right with a stack of fluffy vegan waffles topped with a sweet and tangy fresh fruit compote.
Ingredients:
For the waffles:
– 1 1/2 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup sugar
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup canola oil
– 1 egg replacement (such as Ener-G Egg Replacer or flaxseed)
For the compote:
– 1 cup mixed fresh berries (such as blueberries, strawberries, and raspberries)
– 2 tablespoons maple syrup
– 1 tablespoon lemon juice
Instructions:
1. Preheat your waffle iron according to manufacturer’s instructions.
2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together non-dairy milk, canola oil, and egg replacement.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Cook waffles according to manufacturer’s instructions.
6. Meanwhile, combine fresh berries, maple syrup, and lemon juice in a saucepan.
7. Bring compote to a simmer over medium heat and cook for 5-7 minutes or until desired consistency is reached.
8. Serve waffles with warm compote spooned on top.
Cooking Time: 20-25 minutes
Lentil and Sweet Potato Breakfast Muffins
Kick-start your day with a nutritious twist on traditional breakfast muffins. These moist and flavorful treats combine the comforting warmth of sweet potatoes with the protein-packed punch of lentils.
Ingredients:
– 1 cup cooked lentils
– 2 medium sweet potatoes, cooked and mashed
– 1/2 cup rolled oats
– 1/2 cup whole wheat flour
– 1/4 cup honey
– 1 large egg
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine lentils, mashed sweet potatoes, oats, flour, honey, egg, baking powder, and salt. Mix until just combined.
3. Stir in olive oil.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Vegan Sausage and Hash Brown Casserole
This hearty casserole combines the savory flavor of vegan sausage with the comforting warmth of hash browns, perfect for a cozy night in.
Ingredients:
– 1 package vegan sausage (such as Field Roast or Upton’s Naturals), sliced
– 2 large potatoes, peeled and thinly sliced
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup nutritional yeast
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1/4 cup vegan butter or margarine
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the sliced sausage over medium-high heat until browned, about 5 minutes.
3. In a separate pan, sauté the onion and garlic until softened.
4. In a greased 9×13-inch baking dish, create a layer of hash browns (potatoes).
5. Add a layer of cooked sausage, followed by a sprinkle of nutritional yeast and dried oregano.
6. Repeat layers one more time, finishing with a layer of potatoes on top.
7. Dot the top with vegan butter or margarine.
8. Bake for 45-50 minutes, or until golden brown.
Cooking Time: 45-50 minutes
Coconut Yogurt Parfait with Granola
Start your day with a creamy and crunchy treat that’s perfect for any time of the year! This Coconut Yogurt Parfait with Granola is an easy-to-make dessert or snack that combines the sweetness of coconut yogurt, the crunch of homemade granola, and the freshness of mixed berries.
Ingredients:
• 1 cup coconut yogurt
• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1/4 cup chopped nuts (walnuts or almonds)
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1 cup mixed berries (blueberries, raspberries, blackberries)
Instructions:
1. In a bowl, mix together oats, brown sugar, nuts, and salt.
2. Drizzle in honey and stir until combined.
3. Spoon coconut yogurt into a glass or parfait dish.
4. Top with granola mixture and mixed berries.
5. Serve immediately and enjoy!
Cooking Time: None! Just assemble and serve.
Vegan Crepes with Strawberry Jam
This recipe combines the delicate taste of French crepes with the sweetness of fresh strawberries, perfect for a delightful breakfast or brunch.
Ingredients:
– 1 1/2 cups all-purpose flour
– 2 1/2 teaspoons sugar
– 1/2 teaspoon salt
– 3/4 cup non-dairy milk (almond, soy, or coconut)
– 1/4 cup canola oil
– 2 tablespoons apple cider vinegar
– Fresh strawberries for jam
Instructions:
1. In a large bowl, whisk together flour, sugar, and salt.
2. Gradually add non-dairy milk, stirring until smooth.
3. Add canola oil and apple cider vinegar; mix well.
4. Heat a small non-stick pan over medium heat.
5. Pour in 1/4 cup of batter and tilt to evenly coat the pan.
6. Cook for 2 minutes or until edges start to curl.
7. Loosen with a spatula and flip. Cook for another minute.
8. Serve with fresh strawberry jam (homemade or store-bought).
Cooking Time: Approximately 20-25 minutes (depending on crepe thickness and cooking speed)
Spiced Pumpkin Oatmeal with Walnuts
Start your day off right with this warm and comforting bowl of spiced pumpkin oatmeal, topped with crunchy walnuts.
Ingredients:
– 1/2 cup rolled oats
– 1/2 cup water or milk (or a combination of both)
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1 tablespoon canned pumpkin puree
– 1 tablespoon honey
– Pinch of salt
– 1/4 cup chopped walnuts
Instructions:
1. In a medium saucepan, bring the water or milk to a simmer over medium heat.
2. Add the oats, cinnamon, nutmeg, and ginger. Cook for 5-7 minutes, stirring occasionally, until the oats have absorbed most of the liquid and the mixture is creamy.
3. Stir in the pumpkin puree, honey, and salt.
4. Cook for an additional 1-2 minutes, or until heated through.
5. Top with chopped walnuts and serve warm.
Cooking Time: 10-12 minutes
Vegan Bagels with Cashew Cream Cheese
Start your day off right with a deliciously soft and chewy vegan bagel spread with a tangy cashew cream cheese. This recipe is perfect for a quick breakfast or snack.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup sugar
– 1/2 teaspoon salt
– 1 tablespoon apple cider vinegar
– 1/4 cup non-dairy milk
– 1/4 cup cashews
– 2 tablespoons lemon juice
– 1/2 teaspoon garlic powder
– Bagel seasoning (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine flour, sugar, and salt.
3. Add vinegar, non-dairy milk, and mix until a sticky dough forms.
4. Knead the dough for 10 minutes until smooth and elastic.
5. Divide into 8-10 equal pieces and shape into bagels.
6. Bake for 20-25 minutes or until golden brown.
7. For cashew cream cheese: Soak cashews in water for at least 4 hours, then blend with lemon juice, garlic powder, and salt until smooth.
Cooking Time: 20-25 minutes
Baked Beans on Sourdough Toast
This recipe combines the comforting flavors of baked beans with the tangy, slightly sour taste of sourdough toast. A perfect snack or light meal for any time of day.
Ingredients:
– 1 cup cooked baked beans
– 2 slices sourdough bread, toasted
– 1 tablespoon unsalted butter, softened
– 1/4 cup brown sugar
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a small saucepan, combine baked beans, brown sugar, and cumin. Heat over low heat, stirring occasionally, until the sugar has dissolved.
3. Butter one side of each toasted sourdough slice.
4. Spoon the warm baked bean mixture over the buttered toast slices.
5. Sprinkle with salt and pepper to taste.
6. Place the toast on a baking sheet and bake for 5-7 minutes, or until the beans are heated through and the toast is crispy.
Cooking Time: 12-15 minutes
Vegan Breakfast Tacos with Guacamole
Start your day off right with these flavorful vegan breakfast tacos, filled with crispy potatoes, savory black beans, and a creamy guacamole.
Ingredients:
– 1 medium potato, peeled and diced
– 1 can black beans, drained and rinsed
– 1/2 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 corn tortillas
– Guacamole (see below for recipe)
– Optional toppings: avocado, salsa, shredded lettuce, diced tomatoes
Instructions:
1. Preheat a non-stick skillet over medium-high heat.
2. Add the potato, black beans, red bell pepper, onion, and garlic to the skillet. Cook for 5-7 minutes or until the potatoes are tender.
3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the tacos by filling each tortilla with the potato mixture and topping with guacamole.
5. Serve immediately and enjoy!
Guacamole Recipe:
– 2 ripe avocados, mashed
– 1 lime, juiced
– 1/2 red onion, diced
– 1 clove garlic, minced
– Salt to taste
Combine all ingredients in a bowl and mix until smooth. Serve with the breakfast tacos.
Cooking Time: 15-20 minutes
Summary
Get ready to start your day off right with these 20 delicious vegan brunch recipes! From savory dishes like tofu scramble and chickpea flour omelette, to sweet treats like banana pancakes and blueberry chia pudding, there’s something for everyone. Other highlights include quinoa breakfast bowls, vegan shakshuka, and stuffed bell peppers. Whether you’re a seasoned vegan or just looking for some inspiration, these recipes are sure to please even the pickiest eaters. So go ahead, get cooking, and make your brunch game unbeatable!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
