Bountiful Vegan Brunches
This quick frittata is one of the most requested dishes in my household. It can easily have countless variations by using seasonal vegetables from your local farmer’s market in place of the ones listed. Try shredded kale instead of asparagus and zucchini in place of the carrot for a fun twist or try adding minced red pepper for a dash of color. Recipe and photo contributed by Allyson Kramer, from Great Gluten-Free Vegan Eats Around the World * ©2013 Fair Winds Press, reprinted by permission. Read More→
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What to make for a late morning brunch… too cold for a smoothie, not really up for oatmeal… haven’t had french toast for a while so I thought, why not make it a little different and a lot special…
There are three components to this fantastic, healthy dish: the french toast itself, the blueberry “cream” cheese stuffing and the blueberry syrup… of course you can use any or all of them separately for other yummy, nutrient-dense meals. Contributed by Helyn Dunn from her blog Helyn’s Healthy Kitchen. Read More→
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These easy scrambled tofu burritos are excellent as a weekend breakfast or brunch as well a nice option for a quick lunch or dinner. Serve with a simple potato dish and a colorful salad. Read More→
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This recipe contributed by Ricki Heller, from Diet, Dessert and Dogs proves that you don’t need a ton of ingredients to create a flavorful recipe. This delicious and very pretty tofu scramble features pumpkin or butternut squash and kale, making it perfect seasonal fare for a super-quick dinner (providing that your pumpkin or squash is pre-baked; see VegKitchen’s tips here, brunch, or even a hearty breakfast. Read More→
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This recipe would traditionally be considered a breakfast dish, but I’ve made it for dinner many times. If you do want to make it for breakfast but it seems like it would be too time consuming to put together in the morning, you can prepare and assemble it the
night before and leave it in the fridge overnight. Then just pop it in the oven when you wake up! Contributed by Dianne Wenz, from VeggieGirl.
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This is one of those simple, comforting dishes that are just as good for dinner as they are for brunch. Have potatoes cooked ahead of time and this easy and tasty dish will have your family eating in short order. Leftovers are wonderful for breakfast. Or, if you make this expressly to serve in the morning, you can either microwave or cook the potatoes the night before for a head start. Great accompaniments include Israeli Salad, orange slices, and fresh whole grain bread. Adapted from The Vegetarian Family Cookbook. Read More→
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Nothing says brunch like a veggie-filled frittata. Pair this with a little fresh fruit and you have a delicious, filling brunch. This recipe is contributed by Alicia C. Simpson from her book Quick and Easy Vegan Celebrations (The Experment, 2010).
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This recipe is great for a family breakfast or a small get together. Recipe from The Complete Idiot’s Guide® to Gluten-Free Vegan Cooking by Julieanna Hever, M.S., R.D., CPT, and Beverly Lynn Bennett (Alpha Books, 2011). Read More→
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