Bountiful Vegan Brunches

Scrambled Tofu Burritos

scrambled tofu burrito for lunch or dinner

These easy scrambled tofu burritos are excellent as a weekend brunch or breakfast; they also make a nice option for a quick dinner. Serve with a simple potato dish or fresh fruit, and a colorful salad. Photos by Rachael Braun.
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Composed Fresh Summer Fruit Platter

Fruit platter2

Fresh fruit platters are the best kind of dessert for summer evenings, with berries, melons, and other fruits at their peak. They can also be the main feature of a light brunch served with muffins or other baked goods. Here, quantities are given just as a guideline — they aren’t as  important as arrangement—and of course, the fruit should be ripe and luscious. Vary the kind of fruit used according to what’s available. Photo by Hannah Kaminsky of Bittersweet. more→

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Orange-Cranberry Muffins or Mini-Loaves

Cranberry orange muffins

The pairing of orange and cranberry makes for a lively flavor combination in baked goods. If I’m in the mood to make muffins for a weekend brunch, this is one of my top choices! And for holiday baking or giving, this batter is nice made into mini-loaves. Adapted from The Vegetarian Family Cookbook.
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Deviled Tomatoes

Deviled tomatoes

If you no longer eat eggs but have a craving for the retro classic, deviled eggs, you’ll really enjoy these deviled tomatoes — a completely vegan rendition. 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. Though these are somewhat spring-y (for instance, they’d be a lovely vegan Easter appetizer) they can be a treat any time of year for brunch, as an appetizer, or even to pack into the lunch box in a container. These are rather addictive, and with no worry about cholesterol, be prepared for them to disappear quickly! Photos by Hannah Kaminsky.

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Veggie Frittata with Salsa Verde

VeggieFrittata2

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. more→

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“Tofuna” Salad Sandwich Spread

"tofuna" salad

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. more→

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Berry-licious Vegan Stuffed French Toast

Vegan Berry stuffed french toast by helyn dunnWhat 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. more→

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Country Skillet

country skillet from American Vegan Kitchen by Tamasin Noyes

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
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