Bountiful Vegan Brunches
Here’s a delicious start to your morning, with all sorts of fresh vibrant Greek flavors. To really gild the breakfast lily, serve alongside fried potatoes and some toasted whole grain bread. Recipe from Vegan Diner by Julie Hasson, published by Running Press, © 2011 Read More→
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This sandwich spread is so simple, yet every time I make it, it disappears quickly. Even tofu skeptics love it. Since all you really need for this is the first three ingredients, it hardly qualifies as a recipe, and you won’t even need to consult this after you make it once. The last two ingredients, though entirely optional, are highly recommended. If I’m having guests for lunch or brunch on weekends, I often make a batch of this as an extra, no matter what else I’m serving. Read More→
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If you no longer eat eggs but have a craving for the retro classic, deviled eggs, you’ll really enjoy these. The combination of chickpeas, nutritional yeast, and vegan mayo add up to a fairly egg-like flavor and consistency. And these are even easier to make than the originals. This would be a lovely vegan Easter appetizer, or a treat served at any brunch. It’s rather addictive, and with no need to worry about cholesterol, be prepared for them to disappear quickly.
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This homestyle favorite, made with potatoes, onions, peppers, and vegan sausage, makes a hearty brunch or dinner. Contributed by Tamasin Noyes, from American
Vegan Kitchen (© 2010 Vegan Heritage Press). Read More→
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If it’s not quite the time for summery fruits, this medley makes the most of winter and early spring fruits for a luscious and refreshing finale to a meal. It makes a nice breakfast or brunch offering as well. Read More→
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A veganized version of huevos (eggs) rancheros, this dish of tofu prepared with Southwestern flavors, and nestled on corn tortillas, makes a nice brunch or light dinner dish. Serve with a simple potato dish and salad for a complete meal. Adapted from Vegan Express. Read More→
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This tasty dish, brimming with lively southwestern flavors, is a vegan version of a traditional southwestern egg dish. It’s known as migas, a word that literally means “crumbs” in Spanish, in this case referring to bits of tortilla. In the original recipe, the tortilla pieces are scrambled with eggs; this version replaces eggs with tofu. Read More→
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