vegan brunch

The BEST Tofu Scramble! If you miss scrambled eggs, this one's for you. Just 7 ingredients, 10 minutes and 1 pan required!

The Best Tofu Scramble

olive oil

(1) 16-ounce block firm tofu

nutritional yeast

turmeric

garlic powder

milk,

Heat the olive oil in a pan over medium heat. Mash the block of tofu right in the pan, with a potato masher or a fork. You can also crumble it into the pan with your hands. Cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone.

Now add the nutritional yeast, salt, turmeric and garlic powder. Cook and stir constantly for about 5 minutes.

Pour the non-dairy milk into the pan, and stir to mix. Serve immediately with sliced avocado, hot sauce, parsley, steamed kale, toast or any other breakfast item.

These sweet potato waffles (vegan) are so crispy and delicious while also being sneakily healthy vegan waffles. Packed with delicious fall flavors, these easy waffles are filling and pretty light on calories and will fill any waffle cravings with flair! 

Get creative with your toppings to make these vegan sweet potato waffles as simple or as decadent as you like for a perfect vegan breakfast treat. You can also prep them ahead of time either by making the batter ahead or by freezing them for a quick morning breakfast/brunch. See post above for details.

Easy, Delicious Sweet Potato Waffles (Vegan)

Large Cooked Sweet Potato

Cup Oats

Cup Flour

Cup Plant Milk* (See note)

Tbsp Applesauce

Tbsp Baking Powder

Cinnamon

Salt

Cooking Spray

Preheat your waffle iron

Combine cooked sweet potato and oats in your...

Combine cooked sweet potato and oats in your blender and blend until somewhat broken down.

Add in the rest of the ingredients (from...

Add in the rest of the ingredients (from flour until salt) and blend until smooth. You may have to open the blender and scrape down the sides to make sure it gets well incorporated.

When your waffle iron is hot, spray with...

When your waffle iron is hot, spray with the oil and pour your batter in. Don't put too much batter too close to the edge or it will overflow as it cooks.

Cook time will depend on your waffle iron...

Cook time will depend on your waffle iron but should take 5-10 minutes but may take longer with certain waffle irons. They are done when they are all crispy on the outside.

Remove and enjoy! Some of my favorite toppings...

Remove and enjoy! Some of my favorite toppings include maple syrup, whip cream, and pomegranate seeds but top with whatever you enjoy!

https://mediavine-res.cloudinary.com/video/upload/hjkhwoxvaucuo3bln9s7.mp4

These vegan sweet potato waffles are easy to whip up and totally delicious while packing a healthy punch with oats and sweet potato. Perfect for a vegan breakfast or vegan brunch, these vegan waffles will be a hit, bringing delicious fall flavors to a decadent classic.

Vegan Sweet Potato Waffles

These are the best biscuits, vegan or not! They&#x27;re soft and fluffy, super tall and flaky, and have a delicious buttery taste. Plus, they&#x27;re super easy to make!

Homemade Vegan Biscuits

(235 grams) soy milk, almond milk, or oat milk

tsp (10 grams) apple cider vinegar

(325 grams) all purpose flour

baking powder

tsp (2 grams) baking soda

tsp (2 grams) salt

tbsp (84 grams) cold vegan butter sticks

Preheat the oven to 425 ºF. Add the...

Preheat the oven to 425 ºF. Add the apple cider vinegar to the soy milk and set aside for at least 5 minutes to make a vegan buttermilk.

Mix together the flour, baking powder, baking soda,...

Mix together the flour, baking powder, baking soda, and salt in a large mixing bowl. Add the cold vegan butter in 1" pieces and then using a pastry cutter or two opposing butter knives, cut the butter into the flour to form a crumbly mixture. The largest pieces of butter should be about the size of a pea.

Add the vegan buttermilk (clabbered milk) and mix...

Add the vegan buttermilk (clabbered milk) and mix together with a spoon until it has mostly come together.

Turn the shaggy dough out onto a clean...

Turn the shaggy dough out onto a clean and lightly floured counter (or parchment paper). Press or roll the dough into a large rectangle, about 1/2-inch thick. Using the bench scraper to assist, fold the dough into thirds like a letter, then fold in half in the opposite direction.

Add more flour under the dough and on...

Add more flour under the dough and on top as needed, then roll the dough out once more to a large rectangle. Repeat the folds, first in thirds like a letter, then in half.

Roll the dough out until it is 1-inch...

Roll the dough out until it is 1-inch thick, again adding a dusting of flour to prevent sticking as needed. Cut using 2 1/2 to 3-inch biscuit cutters. Press the cutter straight down into the dough and do not twist. Collect the scraps of dough and roll and cut until all the dough has been used.

Place the biscuits on a baking sheet so...

Place the biscuits on a baking sheet so that they are touching each other. Brush with a little extra plant milk and bake for 13-15 minutes until golden.

This healthy vegan no-bake breakfast pie is one of my favorite vegan brunch recipes. It’s easy to make and full of flavors.

15 Best Vegan Brunch Ideas (Granola Breakfast Pizza Recipe & More)

granola

peanut butter

cinnamon

Greek yogurt (or your favorite yogurt)

almonds (chopped)

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!

Tofu breakfast burritos are an easy, yet hearty and satisfying breakfast. Made with tofu, spices, and vegetables, these tasty vegan breakfast burritos work great to make ahead of time and to carry along with you to eat on the go! Plus, they&#39;re ready in just 30 minutes.

Easy Scrambled Tofu Breakfast Burrito

block of extra-firm tofu (water pressed out)

yeast

chili powder

kale

½ of a small onion (diced)

burrito-size tortillas

Salsa

Avocado ((optional))

Using your fingers, crumble the tofu into a large bowl.

Add nutritional yeast, chili powder, garlic powder, and turmeric to the bowl with tofu and mix in.

In a nonstick pan or lightly greased pan, heat onions for 3 minutes. Add the tofu and cook for 5 minutes, stirring occasionally.

Add chopped kale and continue to cook for 5 more minutes.

Place tofu mix into burritos. Top with salsa and avocado. Roll them up, and enjoy!

Aloo Paratha is a delicious and popular Indian stuffed flatbread that is crispy on the outside, along with soft and flavorful melt-in-mouth mashed potato filling on the inside. This recipe is for all bread and potato lovers.

Aloo Paratha | How To Make Paratha | Vegan Stuffed Flatbread

Wheat flour ((atta))

Water (, for kneading (approx 3/4 cup + little more))

Medium Potatoes

tbsp Cilantro (or Coriander leaves, finely chopped)

Green chilies (or jalapenos, finely chopped)

juice

tbsp Oil (or butter or ghee for cooking parathas)

In a bowl add wheat flour, salt, and oil. Now, add water little by little and knead it to form a soft and smooth dough. The dough should not be moist or stiff.

Cover and keep it aside for 15 to 30 minutes.

STEP I - Prepare The Dough For Paratha

Peel and boil the potatoes using your preferred choice of cooking. For example, you can pressure cook or microwave or cook the potatoes on stove top. I have microwaved the potatoes for 5 to 6 mins on high with a splash of water. The cooked potatoes were then mashed.

See that the potatoes are mashed properly and that there are no lumps.

Add coriander leaves, green chilies, chat masala, salt to taste, and mix well with the mashed potatoes.

Check the taste and adjust any spices as needed.

STEP II - Make The Filling Or Stuffing For Paratha Or Parotta

Divide the dough into 10 equal portions.

Using both the palms make a smooth ball out of each portion and then flatten it.

Dust the working surface and using a rolling pin, roll the flattened dough into a 4 inch diameter circle.

Now place a large lemon-sized ball of potato filling at the center, keeping 1 inch space at the sides.

Take one edge and start sealing or pleating it to bring the dough-edges to the center and pinch all of them together to get a tight seal. See that the sealing is done properly to avoid any filling from coming out while rolling.

Using some flour for dusting, roll this again to form a 6 to 7 inch diameter circle.

STEP III - How To Make Parathas

Heat the tava or skillet on medium-high heat. The skillet should be hot and parathas should be cooked on high flame, so that they remain soft and crisp after cooking. If cooked on low flame, the parathas may harden up upon cooling.

Place the rolled paratha on the skillet.

Once you see the bubbles on top, flip and cook on the other side.

Apply ghee or oil on the partially cooked surface of the paratha.

Flip again and cook the partially cooked side this time till you see golden brown spots.

Flip again once or twice and apply ghee or oil and cook evenly till you see golden brown spots on both the sides.

Repeat this for all the parathas.

Aloo Parathas are now ready. Serve them hot with butter, pickles, sour cream, or Chole Masala (Chickpeas Curry).

STEP IV - Cooking Parathas

Make a rich and creamy coffee milkshake without ice cream for a delicious, nutritious, and optionally protein-rich morning or mid-afternoon pick-me-up! Sugar-free, dairy-free, &amp; adaptable plus ready in just 5 minutes!

Healthy Coffee Milkshake [Without Ice Cream]

plant-based milk

vanilla extract

hemp seeds ((optional))

coffee

½ frozen bananas (sliced)

Sweetener (if needed)

Place the plant-based milk, cinnamon, vanilla, and hemp seeds (if using) into a blender and mix until a milky consistency forms. Add in the coffee and sliced bananas and continue mixing until smooth.

Add in the ice last, and blend on high until there are no chunks remaining. Taste for sweetness and add your favorite plant-based sweetener (if using). Pour into a glass and enjoy with a straw.

Vegan pop tarts are delicious, flaky and the perfect on the go vegan breakfast. Try out these freezer friendly vegan toaster pastries for a sweet start to your morning!

Vegan Pop Tarts - Frosted and Delicious

Cups Flour

Sugar

Cup Vegan Butter

Tbsp Ice Water

Cup Cherry Jam (or whichever flavor jam you want your pop tarts)

Tbsp Plant Milk

Lemon

Cup Powdered Sugar

Sprinkles (optional)

In a food processor*, mix together the flour,...

In a food processor*, mix together the flour, salt, and sugar.

Cut the butter into chunks and then add...

Cut the butter into chunks and then add it into the food processor and pulse until the butter is distributed. The mixture will be crumbly at this point.

Add in the water and turn on your...

Add in the water and turn on your food processor until it comes together into a dough. Separate into two balls, cover and chill in the refrigerator for at least 45 minutes.

Take one ball out and roll it out...

Take one ball out and roll it out on a lightly floured surface and cut into pop tart size rectangles. You should be able to get 8 rectangles out of each of your two balls of dough.

Spread around 1.5 Tbsp of jam on half...

Spread around 1.5 Tbsp of jam on half the rectangles, leaving space around the edges without jam so you'll be able to seal them.

Top with another rectangular dough and press down...

Top with another rectangular dough and press down the edges with a fork to seal them. Line up finished pop tarts on a parchment paper lined baking sheet poke a few holes in the tops of each pop tart with a fork.

Once you are finished with the first dough...

Once you are finished with the first dough ball, repeat with the second. Put finished pop tarts into the freezer to chill for at least an hour and a half.

At this point you can move them to...

At this point you can move them to a freezer safe container to store until you are ready for them, or pop them into a preheated oven, bake at 375 F for 30-35 minutes, until golden.

To make the frosting, whisk together 2 tbsp...

To make the frosting, whisk together 2 tbsp of the jam, the milk, lemon juice and powdered sugar.

Once pop tarts have cooled, spread the frosting...

Once pop tarts have cooled, spread the frosting on top and add sprinkles (if using). Let the pop tarts sit so the frosting can harden before storing in an airtight container, or enjoy immediately!

https://mediavine-res.cloudinary.com/video/upload/llmjoaib3qbphmwnipjt.mp4

Vegan Pop Tarts

Experience a fancy brunch at home with these amazing Eggless Benedict with Hollandaise! The sauce is so creamy and delicious that you will want to pour it on everything.

Eggless Benedict with Hollandaise

soft tofu

mustard

lemon juice

almond milk

soy sauce

paprika

Salt & pepper (to taste)

bread

tomato (thinly sliced (optional))

avocado (thinly sliced (optional))

Cayenne pepper (for garnishing)

Paprika (for garnishing)

black pepper (for garnishing)

Place the soft tofu, mustard, nutritional yeast, lemon juice, almond milk, oil, soy sauce, paprika, and turmeric in a blender. Blend until smooth.

In a saucepan over low heat, warm the hollandaise sauce.

To assemble: On each half of muffin or toast, place a slice of tomato and a few slices of avocado. Drizzle the warmed hollandaise sauce on top and sprinkle the sauce with a bit of pepper, paprika, and cayenne pepper.

Vegan French toast is the perfect breakfast for a weekend. Crispy on the outside, but soft on the inside, and so easy to make with only 8 everyday ingredients.

Easy Vegan French Toast

all-purpose flour

unsweetened non-dairy milk

sugar (granulated, brown,

vanilla extract (optional)

salt

vegan butter oil

Whisk all the batter ingredients (flour, milk, sugar, vanilla, cinnamon, and salt) in a shallow bowl or dish.

Preheat a skillet over medium-low heat (you can also use a griddle). Add the vegan butter or coconut oil to melt.

Dip both sides of the bread into the batter allowing the bread to soak in some of it for a few seconds.

Soaking time depends on how old the bread is and on the type of bread. Be careful not to soak them too much. If they get soggy, they might break.

Add the bread to the skillet and cook over medium-low heat until cooked through, about 2-3 minutes per side.

Add more vegan butter or coconut oil as needed for the remaining bread slices.

Serve immediately with your favorite toppings (I added maple syrup and vegan butter).

These Vegan Quiche Muffins with Sun-Dried Tomatoes and Spinach are loaded with protein and so much flavour!

Vegan Quiche Muffins with Sun-dried Tomatoes and Spinach

block extra firm tofu (pressed (1 lb.))

coconut oil (or any oil)

mushrooms ((68 grams) chopped)

Top 15 vegan brunch recipes from across the web

The most viewed vegan brunch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Best Tofu Scramble

Easy, Delicious Sweet Potato Waffle...

Homemade Vegan Biscuits

15 Best Vegan Brunch Ideas (Granola...

Easy Scrambled Tofu Breakfast Burri...

Aloo Paratha | How To Make Paratha ...

Healthy Coffee Milkshake [Without I...

Vegan Pop Tarts - Frosted and Delic...

Eggless Benedict with Hollandaise

Easy Vegan French Toast

Vegan Quiche Muffins with Sun-dried...

Vegan Breakfast Hash

Vegan Frittata Recipe

Vegan hash with vegan fried egg

Easy Vegan Just Egg French Toast

Top 15 vegan brunch recipes from across the web

The most viewed vegan brunch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Tofu Scramble

Easy, Delicious Sweet Potato Waffle...

Homemade Vegan Biscuits

15 Best Vegan Brunch Ideas (Granola...

Easy Scrambled Tofu Breakfast Burri...

Aloo Paratha | How To Make Paratha ...

Healthy Coffee Milkshake [Without I...

Vegan Pop Tarts - Frosted and Delic...

Eggless Benedict with Hollandaise

Easy Vegan French Toast

Vegan Quiche Muffins with Sun-dried...

Vegan Breakfast Hash

Vegan Frittata Recipe

Vegan hash with vegan fried egg

Easy Vegan Just Egg French Toast

The most viewed vegan brunch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine