vegan brunch recipes

This decadent Vegan French Toast Casserole can be prepped the night before for the ultimate hands-off breakfast! It has all the flavors of traditional french toast and then some, thanks to the crunchy, sweet topping.

Vegan French Toast Casserole

day old large loaf (14-16 ounces) french

silken tofu

(1) 13.5-ounce can full fat coconut milk

cornstarch

sugar

vanilla extract

cinnamon

salt

brown sugar

all purpose flour

vegan butter, cold

Prepare the bread: Cut the bread into 1 inch cubes. I do this by first slicing the loaf, then cutting into smaller cubes. Lightly grease a 9 by 13 inch casserole dish, and add the bread cubes to it.

Make the custard: In a blender, add the silken tofu (drained of water if needed), coconut milk, cornstarch, sugar, vanilla, cinnamon and salt. Blend until smooth.

Pour the custard over the bread cubes. Using your hands, press the bread down into the custard a few times, until the bread is soaked in it. Cover and place in the refrigerator for 8-12 hours. You can bake it immediately if you prefer.

In the morning, preheat the oven to 350 degrees F.

Make the topping: In a small bowl, combine the brown sugar, flour and cinnamon. Then cut the vegan butter in with a fork or your fingers. Sprinkle this over the top of the casserole.

Bake, uncovered, for 40-50 minutes, until golden brown on top and cooked throughout.

Sprinkle with a dusting of powdered sugar and serve with warm, pure maple syrup. Enjoy!

Wonderful Vegan Blueberry Muffins, made in just 1 bowl! They are fluffy, moist and full of fresh blueberries. You will love how easy they are to make!

1 Bowl Vegan Blueberry Muffins

soy milk

apple cider vinegar

all purpose flour (see notes for substitutions)

baking powder

canola oil

blueberries

optional,

Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and spray them lightly with oil.&nbsp;

Combine the soy milk and apple cider vinegar in a measuring cup and set aside to curdle. This is your "buttermilk".

In a large mixing bowl, whisk together all the dry ingredients: flour, sugar, baking powder, salt and cornstarch.&nbsp;

Pour in the soy milk/vinegar mixture, canola oil and vanilla. Stir with a large spoon to combine, but do not over mix. Some small lumps are fine.

Fold in the blueberries, gently. Using a small measuring cup or ice cream scoop, add batter to the liners in the pan 3/4 of the way full. Top with a few extra blueberries and a sprinkle of coarse sugar, if desired.

Bake for 22-26 minutes, until golden brown on top and a toothpick inserted comes out clean. Let cool 5 minutes in the pan, then move to a cooling rack. Eat and enjoy!

Store leftover muffins in an airtight container at room temperature for about 3 days. You can also freeze them by wrapping them in plastic wrap and placing them in a large freezer bag.

https://content.jwplatform.com/videos/pGDynlRB.mp4

Sunday brunch calls for this incredible Vegan Quiche. Made with cooked vegetables, tofu, and a flaky crust, this classic and customizable recipe is perfect for a crowd! No one will believe it&#039;s 100% vegan.

Easy Vegan Quiche

flaxseeds

water

almond flour

flour

olive oil

garlic cloves,

mushrooms

baby spinach

block firm tofu, drained (no need to press)

almond milk

nutritional yeast

onion powder

turmeric

Preheat the oven to 350 degrees F and lightly grease a 9-inch Quiche Pan or a 9-inch pie pan.

Combine the ground flaxseeds and water in a small bowl and set aside. This is your flax egg.

In a food processor, add the dry ingredients (almond flour, gluten free flour and salt) and pulse to combine. With the food processor running, slowly drizzle in the olive oil and flax egg. Add 2-4 tablespoons water and pulse, as needed, until the dough sticks together when you press it between your fingers.

Crumble the dough into the pan and press the mixture evenly on the bottom and up the sides of the pan. Press firmly and evenly. Poke a few holes in the bottom of the crust, and then bake for 12 minutes. Remove and set aside while you make the filling. Increase the oven temperature to 375 degrees F.

For the crust

In a medium skillet, saute the garlic and mushrooms over medium heat for 3-4 minutes, until the mushrooms soften. Now add the spinach and stir until it wilts. Remove from heat and set aside.

In the food processor, add the drained tofu (no need to press it), almond milk, nutritional yeast, onion powder, turmeric and salt. Blend until very smooth, scraping down the sides as needed. Add the cooked vegetable mixture, and pulse a few times to combine, but don't blend - you want there to be a lot of texture left.

Pour the filling into the crust and spread evenly using a spatula. Press the sun dried tomato pieces or fresh tomatoes into the top of the quiche. Bake for about 35 minutes, until the top is firm.

Cool for 10-15 minutes before slicing. Serve and enjoy! Leftover quiche will save in the refrigerator for 3-4 days.

For the filling

The holidays are about relaxation and indulgence - if this Sweet Potato Latke Benedict doesn't scream indulgence we don't know what does.&nbsp;

Sweet Potato Latke Benedict

sweet potatoes

onions

vegan mozzarella shreds

salt & pepper (,

flax eggs

oil (,

chickpeas

white onion

garlic

apple sage sausage (, sliced)

tsp black salt

salt & pepper

chickpea flour

batches vegan hollandaise

kale (, chopped)

cherry tomatoes (, chopped)

Preheat oven to 350F

Peel the sweet potatoes, and grate them using a cheese grater. Add the shreds to a sieve and squeeze to drain as much liquid from them as possible.

Add the potato shreds to a large bowl along with green onions, vegan cheese shreds, salt, pepper and flax eggs. Mix until all combined.&nbsp;

On a well oiled pan on medium heat, pan fry the latkes until golden a crispy on either side. This should take about 2-3 minutes per side. Once cooked place on a wire rack for excess oil to drain.&nbsp;

Once pan fried - place on a lined baking sheet and put in the oven while you prepare everything else.&nbsp;

Add the chickpeas to a food processor and pulse until just chopped. You still want some chunks in the there. Place those in a bowl.

Add the white onion and garlic clove to the food processor and pulse until roughly chopped. Add those to the chopped chickpeas, along with the rest of the chickpea scramble ingredients.&nbsp;

Pan fry the chickpea scramble in the same pan used for the latkes. Cook for about 15 minutes, mixing occasionally.&nbsp;

Steam the chopped kale using your preferred method and set aside.&nbsp;

Make two batches of our vegan hollandaise sauce.&nbsp;

Put it all together starting with the latke, top with chickpea scramble, steamed kale, fresh tomatoes, and drizzled with hollandaise.&nbsp;

Top 4 vegan brunch recipes recipes from across the web

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

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Vegan French Toast Casserole

1 Bowl Vegan Blueberry Muffins

Easy Vegan Quiche

Sweet Potato Latke Benedict

Top 4 vegan brunch recipes recipes from across the web

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

Top Tags

Vegan French Toast Casserole

1 Bowl Vegan Blueberry Muffins

Easy Vegan Quiche

Sweet Potato Latke Benedict

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