20 Delicious Vegan Brunch Recipes Creative

Kickstart your weekend with a spread that’s as kind to the planet as it is to your taste buds! Our roundup of 20 Delicious Vegan Brunch Recipes is packed with creative, mouthwatering dishes that’ll make you forget all about eggs and bacon. Whether you’re a seasoned vegan or just plant-curious, these recipes promise to delight your brunch table. Ready to dive in? Let’s get cooking!

Avocado Toast with Cherry Tomatoes and Basil

Yesterday, as the morning light filtered through my kitchen window, I found myself craving something simple yet vibrant to start the day. Avocado toast, adorned with cherry tomatoes and fresh basil, seemed like the perfect canvas for my morning reflections.

Ingredients

• Bread – 2 slices
• Avocado – 1
• Cherry tomatoes – ½ cup, halved
• Fresh basil – ¼ cup, chopped
• Olive oil – 1 tbsp
• Salt – ¼ tsp
• Black pepper – ¼ tsp

Instructions

1. Toast the bread slices in a toaster or on a grill pan over medium heat for 2-3 minutes on each side, until golden and crisp.
2. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it lightly with a fork, leaving some chunks for texture.
3. Spread the mashed avocado evenly over the toasted bread slices.
4. In a small bowl, toss the halved cherry tomatoes with olive oil, salt, and black pepper.
5. Arrange the cherry tomatoes on top of the avocado spread.
6. Sprinkle the chopped fresh basil over the tomatoes.
7. For an extra touch of flavor, drizzle a little more olive oil over the top before serving.

Sometimes, the simplest dishes bring the most joy. The creamy avocado pairs beautifully with the juicy burst of cherry tomatoes, while the basil adds a fresh, aromatic finish. Try serving this toast with a poached egg on top for a heartier breakfast option.

Vegan Pancakes with Maple Syrup and Fresh Berries

Calm mornings call for simple, soulful meals that warm the heart without weighing it down. Today, let’s embrace the quiet joy of flipping fluffy vegan pancakes, drizzling them with golden maple syrup, and crowning them with the vibrant burst of fresh berries.

Ingredients

• Flour – 1 cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Almond milk – 1 cup
• Maple syrup – 2 tbsp
• Vanilla extract – 1 tsp
• Fresh berries – 1 cup

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
2. Add the almond milk, maple syrup, and vanilla extract to the dry ingredients. Stir until just combined; a few lumps are okay.
3. Heat a non-stick skillet over medium heat (350°F) for 2 minutes. Lightly grease with a touch of oil if needed.
4. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
5. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown.
6. Repeat with the remaining batter, keeping cooked pancakes warm in a 200°F oven if necessary.
7. Serve the pancakes stacked high, drizzled with more maple syrup and topped with fresh berries.

Kindly savor the contrast of the pancakes’ tender crumb against the syrup’s silky sweetness, punctuated by the berries’ juicy pop. For an extra touch, sprinkle with a pinch of cinnamon or a dollop of coconut whipped cream to elevate the experience.

Tofu Scramble with Spinach and Turmeric

Whispering the morning into existence, there’s something profoundly comforting about stirring together a dish that feels both nourishing and gentle on the soul. This tofu scramble, with its golden hues and tender greens, is a quiet celebration of simplicity and warmth.

Ingredients

– Firm tofu – 14 oz
– Olive oil – 2 tbsp
– Turmeric – 1 tsp
– Spinach – 2 cups
– Salt – ½ tsp

Instructions

1. Press the tofu for 15 minutes to remove excess water, then crumble it into bite-sized pieces.
2. Heat olive oil in a non-stick skillet over medium heat (350°F) until shimmering.
3. Add the crumbled tofu to the skillet, spreading it evenly. Let it cook undisturbed for 2 minutes to develop a slight crust.
4. Sprinkle turmeric and salt over the tofu, stirring gently to coat evenly. Cook for another 3 minutes, stirring occasionally.
5. Fold in the spinach, cooking just until wilted, about 1 minute. Tip: Adding the spinach last preserves its vibrant color and nutrients.
6. Remove from heat and let it sit for a minute before serving. Tip: This allows the flavors to meld together beautifully.
7. Serve warm. Tip: For a creamy texture, a dollop of coconut yogurt on top adds a delightful contrast.
The scramble emerges softly textured, with the earthy tones of turmeric playing against the freshness of spinach. It’s a dish that invites improvisation—perhaps nestled in a warm tortilla or alongside toasted sourdough for a heartier meal.

Chickpea Flour Omelette with Mushrooms and Herbs

Evenings like these call for something simple yet nourishing, a dish that feels like a quiet conversation with oneself. This chickpea flour omelette, dotted with earthy mushrooms and fragrant herbs, is just that—a gentle meal for moments of reflection.

Ingredients

• Chickpea flour – 1 cup
• Water – 1 cup
• Olive oil – 2 tbsp
• Mushrooms – 1 cup, sliced
• Fresh herbs (like parsley or chives) – 2 tbsp, chopped
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a bowl, whisk together chickpea flour, water, salt, and black pepper until smooth. Let the batter rest for 10 minutes to thicken slightly.
2. Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Add mushrooms and sauté until golden, about 5 minutes. Remove from skillet and set aside.
3. Add remaining 1 tbsp olive oil to the same skillet. Pour in the batter, tilting the skillet to spread it evenly. Cook for 3-4 minutes until the edges start to lift.
4. Scatter sautéed mushrooms and chopped herbs over one half of the omelette. Carefully fold the other half over the filling. Cook for another 2 minutes until the omelette is firm and golden.
5. Slide the omelette onto a plate. Cut into wedges and serve warm.

With its crisp edges and soft, herb-speckled center, this omelette is a delightful contrast of textures. Try it with a dollop of yogurt or a side of avocado for a fuller meal.

Sweet Potato and Black Bean Breakfast Burritos

Now, as the morning light filters through the kitchen window, there’s something deeply comforting about wrapping your hands around a warm breakfast burrito, its fillings a humble yet vibrant mix of sweet potatoes and black beans.

Ingredients

• Sweet potatoes – 2 cups, diced
• Black beans – 1 cup, rinsed
• Eggs – 4
• Whole wheat tortillas – 4
• Olive oil – 2 tbsp
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat a skillet over medium heat and add 1 tbsp olive oil.
2. Add the diced sweet potatoes to the skillet, sprinkle with ½ tsp salt, and cook for 10 minutes, stirring occasionally, until they start to soften.
3. Stir in the black beans and cumin, cooking for another 5 minutes until the sweet potatoes are tender and the beans are heated through. Tip: For extra flavor, lightly mash some of the beans against the skillet.
4. In a separate bowl, whisk the eggs, then pour them into another skillet with the remaining 1 tbsp olive oil over medium heat.
5. Scramble the eggs for 3-4 minutes until fully cooked, then fold them into the sweet potato and black bean mixture. Tip: Keep the eggs slightly underdone before combining, as they’ll continue to cook with the residual heat.
6. Warm the tortillas in a dry skillet for about 30 seconds on each side to make them pliable. Tip: Cover the tortillas with a damp towel to keep them warm and soft while you assemble the burritos.
7. Divide the filling among the tortillas, fold in the sides, and roll tightly to enclose the filling.

Combining the earthy sweetness of potatoes with the hearty texture of beans, these burritos offer a satisfying start to the day. Consider serving them with a dollop of avocado or a drizzle of hot sauce for an extra layer of flavor.

Vegan French Toast with Cinnamon and Banana

Yesterday, as the morning light filtered through my kitchen window, I found myself craving something sweet, yet simple. This vegan French toast, with its warm cinnamon and ripe banana, became my quiet morning companion.

Ingredients

• Bread – 4 slices
• Banana – 1, mashed
• Almond milk – 1 cup
• Cinnamon – 1 tsp
• Vanilla extract – 1 tsp
• Maple syrup – 2 tbsp
• Coconut oil – 1 tbsp

Instructions

1. In a shallow bowl, whisk together the mashed banana, almond milk, cinnamon, and vanilla extract until smooth.
2. Heat a non-stick skillet over medium heat and add coconut oil, allowing it to melt and coat the pan evenly.
3. Dip each slice of bread into the banana mixture, ensuring both sides are well coated but not soggy.
4. Place the coated bread slices in the skillet. Cook for 3-4 minutes on each side, or until golden brown and slightly crispy.
5. Serve hot, drizzled with maple syrup. For an extra touch, slice a fresh banana on top.

Each bite offers a comforting blend of softness and crunch, with the cinnamon and banana melding beautifully. Try serving it with a sprinkle of crushed nuts for added texture.

Quinoa Breakfast Bowl with Almonds and Coconut

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where a simple, nourishing breakfast awaits. This quinoa bowl, with its subtle crunch of almonds and whisper of coconut, is a quiet celebration of morning rituals.

Ingredients

• Quinoa – 1 cup
• Water – 2 cups
• Almonds – ¼ cup
• Coconut flakes – 2 tbsp
• Honey – 1 tbsp

Instructions

1. Rinse 1 cup of quinoa under cold water for 1 minute to remove its natural coating, which can taste bitter.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Tip: Listen for a slight crackling sound; it means the quinoa is almost done.
3. Remove the saucepan from heat and let it sit, covered, for 5 minutes to allow the quinoa to fluff up.
4. While the quinoa rests, toast ¼ cup of almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until they’re golden and fragrant. Tip: Keep a close eye on them to prevent burning.
5. Fluff the quinoa with a fork and divide it between two bowls. Top each with half of the toasted almonds, 1 tbsp of coconut flakes, and drizzle with ½ tbsp of honey. Tip: For extra flavor, toast the coconut flakes lightly before adding them to the bowl.

Brimming with warmth, this breakfast bowl offers a delightful contrast between the fluffy quinoa and the crunchy almonds, while the coconut adds a tropical hint. Serve it with a side of fresh fruit or a dollop of yogurt for added creaminess.

Vegan Blueberry Muffins with Lemon Zest

Today, as the early morning light filters through the kitchen window, there’s a quiet joy in baking something simple yet profoundly satisfying. These vegan blueberry muffins with lemon zest are a tender nod to mornings that call for a little sweetness, a recipe that feels like a gentle embrace.

Ingredients

• Flour – 2 cups
• Sugar – ¾ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Almond milk – 1 cup
• Vegetable oil – ⅓ cup
• Vanilla extract – 1 tsp
• Lemon zest – 1 tbsp
• Blueberries – 1 cup

Instructions

1. Preheat the oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the almond milk, vegetable oil, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing leads to tough muffins.
5. Add the lemon zest and blueberries to the batter, folding gently to distribute evenly without crushing the berries.
6. Divide the batter evenly among the muffin cups, filling each about ⅔ full to allow room for rising.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Perfectly tender with bursts of juicy blueberries and a hint of lemon, these muffins are best enjoyed warm, perhaps with a drizzle of maple syrup or a dollop of coconut yogurt for an extra touch of indulgence.

Coconut Yogurt Parfait with Granola and Mango

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where today’s simplicity will unfold. This dish, a humble assembly of textures and tastes, is a quiet celebration of morning rituals and the sweetness of seasonal fruit.

Ingredients

• Coconut yogurt – 1 cup
• Granola – ½ cup
• Mango – 1, diced

Instructions

1. In a clear glass, layer ½ cup of coconut yogurt at the bottom.
2. Sprinkle ¼ cup of granola evenly over the yogurt.
3. Add a layer of diced mango, using half of the prepared fruit.
4. Repeat the layers with the remaining yogurt, granola, and mango.
5. Let the parfait sit for 5 minutes before serving to allow the granola to soften slightly.

Kindly, the parfait offers a contrast of creamy, crunchy, and juicy with each spoonful. For an extra touch of warmth, drizzle with honey or serve alongside a cup of herbal tea.

Spinach and Vegan Cheese Stuffed Crepes

Sometimes, the simplest dishes bring the most comfort, especially when they’re filled with the earthy tones of spinach and the creamy embrace of vegan cheese, all wrapped in the delicate folds of a crepe. It’s a dish that whispers of quiet mornings and the joy of savoring each bite.

Ingredients

• Flour – 1 cup
• Water – 1.5 cups
• Salt – ½ tsp.
• Spinach – 2 cups
• Vegan cheese – 1 cup
• Olive oil – 1 tbsp.

Instructions

1. In a large bowl, whisk together the flour, water, and salt until smooth to make the crepe batter. Let it rest for 30 minutes to allow the gluten to relax.
2. Heat a non-stick skillet over medium heat and lightly brush with olive oil. Pour ¼ cup of batter into the skillet, swirling to coat the bottom evenly. Cook for 2 minutes until the edges lift easily.
3. Flip the crepe and cook for another 1 minute. Transfer to a plate and repeat with the remaining batter.
4. In the same skillet, sauté the spinach with a pinch of salt until wilted, about 3 minutes. Remove from heat and let it cool slightly.
5. Preheat your oven to 350°F. Lay a crepe flat, spoon 2 tablespoons of spinach and 1 tablespoon of vegan cheese onto one half. Fold the crepe over the filling, then fold in the sides to enclose it.
6. Place the stuffed crepes on a baking sheet and bake for 10 minutes, or until the cheese is melted.

The crepes emerge with a tender texture, the spinach adding a slight bite against the melt-in-your-mouth vegan cheese. Try serving them with a drizzle of balsamic glaze for a touch of sweetness that contrasts beautifully with the savory filling.

Lentil and Sweet Potato Hash

Dawn breaks softly, and with it comes the quiet comfort of preparing a meal that feels like a warm embrace. This lentil and sweet potato hash is a humble dish, yet it carries the depth of flavors that speak to the soul, perfect for those mornings when time moves gently.

Ingredients

• Sweet potatoes – 2 cups, diced
• Lentils – 1 cup, cooked
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Garlic – 2 cloves, minced

Instructions

1. Preheat a large skillet over medium heat (350°F) and add 1 tbsp of olive oil.
2. Add the diced sweet potatoes to the skillet, spreading them out in an even layer. Let them cook undisturbed for 5 minutes to allow a golden crust to form.
3. Stir the sweet potatoes, then add the minced garlic. Cook for another 2 minutes until fragrant.
4. Push the sweet potatoes to one side of the skillet and add the remaining 1 tbsp of olive oil to the other side. Add the cooked lentils, salt, and black pepper, stirring to combine.
5. Mix everything together in the skillet and cook for an additional 3 minutes, ensuring the flavors meld.
6. Remove from heat and let the hash sit for 2 minutes before serving to allow the flavors to deepen.

With each bite, the creamy sweetness of the potatoes contrasts beautifully with the earthy lentils, creating a harmony of textures. Serve it topped with a fried egg for a hearty breakfast or alongside a crisp green salad for a lighter meal.

Vegan Banana Bread with Walnuts

Today, as the morning light filters through the kitchen window, there’s a quiet comfort in the thought of baking something simple yet deeply satisfying. This vegan banana bread, studded with walnuts, is a humble recipe that feels like a warm embrace on any day.

Ingredients

• Bananas – 3, mashed
• Flour – 1 ½ cups
• Sugar – ¾ cup
• Vegetable oil – ⅓ cup
• Walnuts – ½ cup, chopped
• Baking soda – 1 tsp
• Salt – ½ tsp
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
2. In a large bowl, mix the mashed bananas, sugar, and vegetable oil until well combined.
3. Add the flour, baking soda, salt, and vanilla extract to the banana mixture, stirring just until the flour is incorporated. Tip: Overmixing can lead to dense bread, so fold gently.
4. Fold in the chopped walnuts, reserving a handful to sprinkle on top before baking for a crunchy finish.
5. Pour the batter into the prepared loaf pan and sprinkle the reserved walnuts on top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, loosely cover with aluminum foil.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This bread tastes even better the next day as the flavors meld together.

You’ll find this banana bread wonderfully moist with a tender crumb, the walnuts adding a delightful crunch. Enjoy it toasted with a dab of almond butter or simply as is, with a cup of tea in the quiet of the morning.

Chia Pudding with Almond Milk and Fresh Fruits

Evenings like these call for something light yet nourishing, a dish that feels like a gentle embrace. Chia pudding with almond milk and fresh fruits is just that—a simple, soothing treat that whispers of care and comfort.

Ingredients

• Chia seeds – ¼ cup
• Almond milk – 1 cup
• Honey – 1 tbsp
• Mixed fresh fruits – ½ cup

Instructions

1. In a medium bowl, combine chia seeds and almond milk. Stir well to prevent clumping.
2. Add honey to the mixture and stir until fully incorporated. Tip: For a smoother texture, let the mixture sit for 5 minutes, then stir again.
3. Cover the bowl and refrigerate for at least 4 hours, or overnight, until the pudding has thickened. Tip: The pudding should coat the back of a spoon when it’s ready.
4. Before serving, stir the pudding to ensure it’s evenly thickened.
5. Slice the mixed fresh fruits into bite-sized pieces. Tip: Use seasonal fruits for the freshest flavor.
6. Layer the chia pudding and fresh fruits in a serving glass or bowl.

Here, the chia pudding cradles the vibrant fruits in its creamy embrace, offering a contrast of textures that’s both playful and satisfying. Try serving it in clear glasses to showcase the beautiful layers, or top with a sprinkle of granola for an added crunch.

Vegan Sausage and Pepper Skillet

Kneading through the quiet of the morning, the thought of a hearty, plant-based meal simmering on the stove feels like a gentle embrace. This vegan sausage and pepper skillet is a canvas of vibrant colors and robust flavors, perfect for those moments when you crave something satisfying yet simple.

Ingredients

• Vegan sausage – 4 links
• Bell peppers – 2, sliced
• Onion – 1, sliced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat for 2 minutes until shimmering.
2. Add vegan sausage links to the skillet, cooking for 4 minutes on each side until browned. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Remove sausages from the skillet and slice them into ½-inch pieces.
4. In the same skillet, add sliced bell peppers and onion, cooking for 5 minutes until softened.
5. Stir in minced garlic, salt, and black pepper, cooking for 1 minute until fragrant. Tip: Garlic burns quickly, so keep the heat medium and stir constantly.
6. Return sliced sausage to the skillet, mixing well with the vegetables, and cook for another 3 minutes to blend flavors. Tip: For a deeper flavor, let the skillet sit off the heat for 2 minutes before serving.

Warm and inviting, this dish offers a delightful contrast between the smoky sausage and the sweet, tender peppers. Serve it over a bed of quinoa or tucked into a whole-grain wrap for a meal that feels both nourishing and indulgent.

Oatmeal with Peanut Butter and Chia Seeds

Now, as the morning light filters through the kitchen, there’s a simple joy in stirring together a bowl of warmth that feels both nourishing and comforting. This oatmeal, with its creamy peanut butter and tiny chia seeds, is a quiet celebration of mornings.

Ingredients

• Rolled oats – 1 cup
• Water – 2 cups
• Peanut butter – 2 tbsp
• Chia seeds – 1 tbsp
• Salt – ¼ tsp

Instructions

1. In a medium saucepan, combine the rolled oats, water, and salt. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to low and simmer for 5 minutes, stirring occasionally to prevent sticking. Tip: For creamier oatmeal, stir more frequently.
3. Remove the saucepan from the heat and let it sit, covered, for 2 minutes to thicken.
4. Stir in the peanut butter until fully incorporated. Tip: If the peanut butter is too thick, warm it slightly for easier mixing.
5. Sprinkle the chia seeds over the oatmeal and stir gently to distribute them evenly. Tip: Let the oatmeal sit for another minute to allow the chia seeds to soften slightly.

Here, the oatmeal emerges velvety and rich, with the peanut butter lending a deep, nutty sweetness and the chia seeds offering a delicate crunch. Serve it topped with a drizzle of honey or a handful of fresh berries for a touch of brightness.

Vegan Cinnamon Rolls with Cream Cheese Frosting

Kindly imagine the warmth of your kitchen filling with the sweet, spicy aroma of cinnamon as you prepare to embark on a baking journey that promises comfort and joy in every bite.

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Vegan butter – ½ cup
• Almond milk – 1 cup
• Cinnamon – 2 tbsp
• Vegan cream cheese – 8 oz
• Powdered sugar – 1 cup

Instructions

1. Preheat your oven to 350°F and lightly grease a baking dish.
2. In a large bowl, mix flour, ½ cup of sugar, and ¼ cup of vegan butter until crumbly.
3. Gradually add almond milk, stirring until a soft dough forms. Tip: If the dough is too sticky, add a little more flour.
4. Roll the dough into a rectangle on a floured surface.
5. Spread the remaining vegan butter over the dough, then sprinkle with cinnamon and the remaining sugar.
6. Roll the dough tightly from the long side, then cut into 12 equal pieces. Tip: Use a sharp knife for clean cuts.
7. Place the rolls in the prepared dish, cover, and let rise for 30 minutes.
8. Bake for 25 minutes or until golden brown. Tip: Check at 20 minutes to prevent over-browning.
9. While the rolls bake, beat vegan cream cheese and powdered sugar until smooth for the frosting.
10. Once the rolls are slightly cooled, spread the frosting over the top.

As you take your first bite, notice the soft, pillowy texture of the rolls contrasted with the creamy, tangy frosting. Serve them warm with a cup of almond milk latte for a cozy morning treat.

Stuffed Avocado with Quinoa and Pomegranate

Now, as the light filters through the kitchen window, let’s embrace the simplicity of a dish that marries creamy textures with vibrant bursts of flavor. This recipe is a quiet celebration of freshness, a moment to savor the interplay of ingredients that speak for themselves.

Ingredients

• Avocados – 2
• Quinoa – 1 cup
• Pomegranate seeds – ½ cup
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Rinse 1 cup of quinoa under cold water until the water runs clear to remove any bitterness.
2. Cook the quinoa according to package instructions, then let it cool to room temperature for a fluffier texture.
3. Cut the avocados in half and remove the pits. Scoop out a small amount of flesh to create a larger cavity for stuffing.
4. Drizzle the avocado halves with 1 tbsp of lemon juice to prevent browning.
5. In a bowl, mix the cooled quinoa with ½ cup of pomegranate seeds, 1 tbsp of olive oil, and ½ tsp of salt.
6. Gently stuff the quinoa mixture into the avocado halves, pressing lightly to fill the cavity.
7. Serve immediately to enjoy the contrast of the creamy avocado with the crunchy pomegranate seeds.

Gently, the stuffed avocados offer a dance of textures and flavors—creamy, crunchy, sweet, and tangy. For an extra touch, sprinkle with additional pomegranate seeds or a drizzle of olive oil before serving.

Vegan Breakfast Tacos with Scrambled Tofu

Breakfast today feels like a quiet moment to savor, a chance to start the day with intention and warmth. These vegan breakfast tacos, with their softly scrambled tofu, offer a comforting embrace, a reminder that mornings can be both nourishing and gentle.

Ingredients

• Extra firm tofu – 14 oz
• Olive oil – 2 tbsp
• Turmeric – ½ tsp
• Garlic powder – ½ tsp
• Salt – ¼ tsp
• Corn tortillas – 4
• Avocado – 1, sliced
• Fresh cilantro – ¼ cup, chopped

Instructions

1. Press the tofu for 15 minutes to remove excess water, then crumble into a bowl.
2. Heat olive oil in a non-stick skillet over medium heat (350°F).
3. Add crumbled tofu to the skillet, stirring occasionally, for 5 minutes until lightly browned.
4. Sprinkle turmeric, garlic powder, and salt over the tofu, stirring to evenly distribute the spices, cook for another 2 minutes.
5. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side.
6. Divide the scrambled tofu evenly among the tortillas.
7. Top each taco with avocado slices and chopped cilantro.

Soft yet slightly crisp, the tofu carries the warmth of turmeric and garlic, a simple melody of flavors. Serve these tacos with a side of fresh fruit or a drizzle of hot sauce for a morning that feels just right.

Pumpkin Spice Smoothie Bowl with Toasted Coconut

Under the soft glow of the morning light, there’s something deeply comforting about blending the warm, aromatic spices of fall into a smoothie bowl that feels like a hug in a bowl.

Ingredients

• Pumpkin puree – 1 cup
• Banana – 1 medium
• Almond milk – ½ cup
• Pumpkin pie spice – 1 tsp
• Maple syrup – 1 tbsp
• Vanilla extract – ½ tsp
• Ice – ½ cup
• Shredded coconut – ¼ cup

Instructions

1. Preheat your oven to 350°F. Spread the shredded coconut evenly on a baking sheet and toast for 5 minutes, or until golden brown, stirring once halfway through to ensure even coloring.
2. In a blender, combine the pumpkin puree, banana, almond milk, pumpkin pie spice, maple syrup, vanilla extract, and ice. Blend on high for 45 seconds, or until the mixture is smooth and creamy. If the mixture is too thick, add a tablespoon of almond milk at a time until desired consistency is reached.
3. Pour the smoothie into a bowl. Sprinkle the toasted coconut evenly over the top.
4. Serve immediately, enjoying the contrast between the cool, creamy smoothie and the warm, crunchy coconut. For an extra touch of fall, drizzle with a little more maple syrup or sprinkle with additional pumpkin pie spice.

The smoothie bowl is luxuriously creamy with a hint of spice, while the toasted coconut adds a delightful crunch. Try serving it with a side of granola for added texture, or top with sliced banana for a sweeter touch.

Vegan Chocolate Chip Scones with Almond Milk

Now, as the early morning light filters through the kitchen, there’s something deeply comforting about the thought of vegan chocolate chip scones. They’re not just a treat; they’re a moment of peace, a gentle start to the day with their tender crumb and sweet, melty chocolate.

Ingredients

• Flour – 2 cups
• Sugar – ¼ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Vegan butter – ½ cup
• Almond milk – ¾ cup
• Vegan chocolate chips – ½ cup

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Cut the vegan butter into small pieces and add it to the dry ingredients. Use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. Stir in the vegan chocolate chips until evenly distributed throughout the mixture.
5. Gradually add the almond milk, stirring just until the dough comes together. Tip: Overmixing can lead to tough scones, so mix until just combined.
6. Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick.
7. Cut the dough into 8 wedges and transfer them to the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 15-18 minutes, or until the scones are golden brown on the edges. Tip: For an extra golden top, brush the scones with a little almond milk before baking.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Golden and slightly crisp on the outside, these scones reveal a soft, tender interior dotted with pockets of melted chocolate. Enjoy them warm with a drizzle of almond butter or alongside a cold glass of almond milk for a truly comforting treat.

Conclusion

Perfect for any morning, these 20 vegan brunch recipes offer a treasure trove of flavors to explore. Whether you’re a seasoned vegan or just looking to spice up your brunch game, there’s something here for everyone. We’d love to hear which recipes you try and adore—drop a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!