Breakfast - Vegan brunch ideas at home recipes

Author: Bruce Lemme

Find your favorite by browsing through this list, and take your pick: easy pancakes, homemade nutella, vegan egg salad, chickpea frittatas and many more. Vegan brunch is a simple bowl full of nutritious stuff that will keep you full for hours.

25 Vegan Brunch Recipes
Vegan Brunch Granola Breakfast Pie
Vegan brunch
What should a vegan guest serve at a party?
What do you eat for breakfast if you are vegan?
What should I eat for brunch at home?

25 Vegan Brunch Recipes

Planning a vegan brunch and don't know what to make? We've got you covered with these 25 vegan brunch ideas! Find your favorite by browsing through this list, and take your pick: easy pancakes, homemade nutella, vegan egg salad, chickpea frittatas and many more.
Provided by: Nico
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American Italian
Number of ingredients: 3

Ingredients:

Pick your favorite brunch recipe
Check each individual brunch recipe for ingredients required
Make the recipe by following the instructions

Nutrition:

Calories: 350 kcal
Serving Size: 120 g

How to cook:

How to store: Keep these brunch dishes stored in the refrigerator, ideally in an airtight container, for up to 3 days.
How to reheat: Warm it up on the stovetop or in the microwave, depending on the recipe.
How to freeze: You can also freeze these meals for up to 3 months. To freeze, let it cool down first, then transfer them to a freezer-friendly container, leaving some space to allow it to expand. Thaw in the microwave or in a pot on the stovetop. Follow the instructions in each recipe.

Notes: 35+ Delicious Vegan Brunch Recipes (Sweet & Savory), Vegan Brunch Board · 16 small vegan waffles or pancakes · 1 cup fresh berries (125 g) · 2 bananas, sliced · 2 apples, sliced · 1 cup smoky tempeh

Tags:

vegan brunch ideas at home vegan brunch granola breakfast pie

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Vegan Brunch Granola Breakfast Pie

This healthy vegan no-bake breakfast pie is one of my favorite vegan brunch recipes. It’s easy to make and full of flavors.
Provided by: Izzy
Total time: 15 minutes
Yields: 8 servings
Number of ingredients: 6

Ingredients:

3 cups granola
1 cup peanut butter
1/2 tablespoon cinnamon
1 ½ cups Greek yogurt (or your favorite yogurt)
1/3 cup almonds (chopped)
toppings of your choice

How to cook:

Mix together the granola, chopped almonds, cinnamon, and peanut butter in a mixing bowl.
Add the mixture into a 9-inch round baking dish lined with parchment paper. Press down firmly. Cover with plastic wrap.
Store in the refrigerator overnight.
Remove from pan, then top with yogurt.
Add your favorite toppings. Serve and enjoy!

Notes: 15+ Vegan Brunch Recipes, Savory Mains · Tofu and Eggplant Shakshuka · The Best Tofu Scramble · “Cheesy” Mushroom Tartines · Tater Tot Nacho Salad.

Vegan brunch

Vegan brunch is a simple bowl full of nutritious stuff that will keep you full for hours. It's full of plant-based protein, healthy fats and brain-healthy carbs. It can be gluten-free too.
Provided by: Ania
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 3 servings
Cuisine: Fusion
Number of ingredients: 15

Ingredients:

olive oil
1 small onion / large shallot, finely diced
2 garlic cloves, finely diced
400 g / 14 oz / 2 cup cooked chickpeas
1 heaped tsp cumin
1 heaped tsp smoked paprika
a pinch of hot chilli powder or cayenne pepper
1 x 400 g / 14 oz quality plum tomatoes
salt, to taste
black pepper, to taste
300 g / 10.5 oz silken firm tofu (I use Clearspring)
¼ tsp turmeric, adjust to taste
¼ tsp black salt (has eggy taste), adjust to taste
favourite bread, toasted
1 ripe avocado, cut in half

Nutrition:

How to cook:

Heat up the olive oil in a large frying pan. Add the diced onion and sauté on a low heat for a few minutes, until the onions are almost translucent, but not coloured.
Add the chopped garlic and sauté for another 2 minutes, stirring often.
Next, stir dry spices into the onion and garlic and allow them to fry for a few seconds before adding canned tomatoes, a good pinch of salt and pepper.
Squash whole tomatoes down with a wooden spoon then add about 500 ml / 2 cups worth of water and cooked chickpeas.
Allow the sauce to reduce by simmering it slowly, without a lid. Adjust the seasoning to taste.
Grab another pan, or move the tomatoes out of the way to fry up the tofu. Put dry tofu in a warm frying pan, squash it with a fork and season with a little turmeric, black (eggy) salt and pepper to taste.
Toast the bread on a hot griddle pan or in a toaster.
Divide the spiced chickpeas (you will have some left over) and tofu between two plates, serve with half an avocado and your favourite bread.

Notes: 25 Sweet & Savory Vegan Brunch Recipes, 1) Easy Vegan Belgian Waffles by Eat With Clarity · 2) Blueberry Baked Oatmeal by Eat With Clarity · 3) Vegan Breakfast Burrito by Minimalist