Bountiful Vegan Brunches
If you like leeks, you’re sure to enjoy this dressed-up version of hash browns. Use firm-textured potatoes, such as red-skinned or Yukon Gold, rather than mealy ones, for best results. Read More→Print This Post
When spring and summer roll around, fruit platters are the best kind of dessert, or, they can be the main feature of a light brunch served with muffins or other baked goods.
Here, quantities aren’t so important as arrangement—and of course, the fruit should be ripe and luscious. Vary the kind of fruit used according to what’s available. Read More→
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. Read More→Print This Post
Make these strawberry-filled vegan pancakes in late spring and early summer, when strawberries are at their best. Perfect for a relaxing Sunday brunch with some vegan sausages on the side! Read More→Print This Post
Common to many regional Middle Eastern cuisines, this is one of those super simple dishes that, with the right ingredients, is amazingly tasty. Especially welcome as a fast summer dish, this is a good showcase for the abundance of delicious tomatoes in season. Shakshouka, in its original version, is made with eggs; in this vegan rendition, only one change needs to be made—silken tofu replaces the eggs. Serve with hummus, tabouleh, and fresh pita for an easy brunch. Adapted from Vegan Express. Read More→Print This Post