So whether you’re brunching early at 10:30, or a little later at 12:30, brunch is a great time for sweet and savory dishes, and is often accompanied by a good cocktail too!
A Sunday brunch is the best way to combat the hangover from the night before, and who doesn’t love gossiping over some delicious food?
What Is Vegan Brunch?
Whether you are looking to have a vegan brunch recipes or just want to try some vegan friendly places, you can find many restaurants in your area that offer this type of cuisine. But what is the difference between a vegan brunch and a regular brunch? You may be surprised by the differences.
Caravan of Dreams
Founded in October 1991 by Spanish expat Angel Moreno, Caravan of Dreams is a staple in the East Village of New York. It’s the oldest organic vegan brunch recipes restaurant in the neighborhood and has been a cornerstone of the healthy food movement for nearly two decades. The place has a long and rich history of hosting innovative programs and providing fresh, organic ingredients to its patrons. A great way to experience it is by snagging a seat on their outdoor patio.
The Caravan of Dreams is a great option for any vegan or vegetarian looking for a healthy option that doesn’t sacrifice flavor. Their menu is inspired by the Mediterranean diet, leans towards international cuisine, and features a few vegan and vegetarian specialties of its own. It’s also a good choice for families looking to treat their meat-free loved ones to a quality meal. Caravan of Dreams is also a great choice for those who want to take advantage of the area’s excellent public transportation system. The restaurant is only a short walk from most public transit routes. It also offers delivery and takeout services.
The Caravan of Dreams is one of the oldest vegan and raw food restaurants in New York. They are also the first to bring organic, healthy food to the East Village. Whether you’re looking for an evening meal, brunch on a Saturday or Sunday, or just a quick snack, the place has something for everyone. It also has a well-stocked drink list. The staff at Caravan of Dreams are all about making sure their patrons are satisfied, and it shows. They’re known to be friendly and efficient. They’ve even cultivated a community of dedicated followers who make regular visits.
Jajaja Mexicana
Located in the Lower East Side, Jajaja Mexicana combines authentic Mexican cuisine with a distinctly Lower East Side sensibility. The restaurant is open for brunch on weekends and serves Mexican beer, tequila, and metal. They also offer a variety of street tacos and vegan brunch recipes dishes. The menu is all-vegan and features an array of unique dishes. These include a chorizo burrito painted with green chili sauce, a vegan quesadilla filled with coconut queso, and crispy chayote fish tacos. All of the menu items are kosher, and all of the locations are certified by the International Kosher Council. The restaurant also serves specialty craft cocktails. One of my favorite dishes at Jajaja is their nachos. This dish is piled high with refried beans, faux-rizo, salsa, cream, and queso. They also serve guacamole, chunky guacamole, and turmeric guess. Another favorite is the Buffalo cauliflower taco. This dish is filled with carrots, celery, and celery leaves. It’s then topped with Chipotle almond butter, birria (a banana blossom salsa), and pico de Gallo. I also love the spicy seitan-based horizon. In addition to their food, Jajaja has a laid-back atmosphere. Their tables are close together, and the music is loud enough to mask secrets, but quiet enough to avoid headaches. Jajaja is also known for its beautiful decor and attentive service. They have four locations in New York City and another in Brooklyn. The restaurant is owned by Korosh Bakhtiar and Nima Garo. They’re also part of the Jajaja Group. Jajaja is located in the Lower East Side, North 3rd Street Market, and Williamsburg. They also have a semi-enclosed outdoor patio. Jajaja Mexicana is open for brunch and lunch.
Shoo Shoo
Despite a limited number of locations in New York City, Shoo Shoo is a Middle-Eastern joint that is making a name for itself. Chef Shimon Maman shepherds an all-day menu of dishes that combine Israeli and Mediterranean staples. From falafel late to shakshuka to a healthy dose of whole grains, there’s something for every taste bud at this Nolita eatery. For vegan brunch recipes, Shoo Shoo offers a fun play on the avocado toast. Instead of smashed avocado, Shoo Shoo serves it atop a bed of sprouts, lentils, and alfalfa. The combination is the perfect blend of spicy and healthy. The toppings also include a hint of harissa sauce. Besides the aforementioned avocado toast, Shoo Shoo also serves a plethora of other enticing brunch fare. In addition to the aforementioned kale breakfast pancakes, Shoo Shoo has a branding fish stew, as well as saith and hummus. The menu also includes a handful of other dishes that haven’t yet made it to our top 10 list, including the Balaboosta (a phyllo dough pastry filled with chicken thigh and spinach) and the ShookShooka (a falafel-stuffed chicken schnitzel topped with hummus, yogurt, and mint). Shoo Shoo also boasts a number of cocktails on the menu. The bartender knows his or her stuff. There are also several wine options, including Israeli wines, as well as a selection of specialty cocktails, including a fresh-squeezed house Margarita. Whether you’re looking for a romantic dinner for two or a raucous brunch with friends, Shoo Shoo has you covered. The restaurant’s decor and service are also top-notch, and the waitstaff are happy to answer any questions you may have. And, with prices that are affordable and attractive, Shoo Shoo is one of the best places to get your Middle-Eastern fix in New York City.
It’s also a great spot for a daytime drink or brunch. It has an indoor area that’s perfect for romantic evenings, and it has a large outdoor area during warm days. It’s also a great spot for dancing on a weekend. Whether you’re looking for a great brunch spot or an evening out, Public Records is a good choice. Their vegan menu is a good way to refuel. They also have a variety of lingonberry gummy candies. The sound room is also a great spot to listen to live music. They also have a full-service vegan restaurant. The menu features a variety of vegan comfort foods, as well as veggie-forward fusion dishes. They also serve classic granola bowls.
So, if you’re vegan, and trying to find some inspiration for your own vegan brunch recipes, then here are 15 of the top vegan brunch recipes that you need to try!
In a large mixing bowl, combine the flour and baking powder.
In a separate mixing bowl combine the almond milk and vinegar. Let this rest for 5 minutes.
Pour the almond milk & vinegar mixture, maple syrup, strawberry flavoring, and melted coconut oil into the flour and baking powder mixture and combine.
Separate the pancake mixture into 3 separate bowls.
In the first bowl add a drop of pink coloring and mix.
In the second bowl, add a drop plus a little more to make a darker color and mix it well.
Leave the last bowl as it is.
Heat and grease a large frying pan and cook you pancakes as you see fit.
Top them with the coconut cream and the fresh strawberries.
This is a dish that is going to look amazing on your Instagram story, and the best bit is, it tastes even better! This colorful combination of the creamy pancakes and the wonderful ombre strawberries provides your brunch with a flood of color, which is sure to impress your friends and your guests. This dish is the perfect sweet option for a brunch, and would pair perfectly with your favorite fruit juice, smoothie, or even a cocktail if you’re feeling brave enough!
Toppings of choice (we used chives, capers, radishes, and red onion)
For the Cashew Cream Cheese:
2cups2raw cashews
4tbsp4plain soy yogurt
Directions
Bring a saucepan of water to a boil. Pierce the skin of the Roma tomatoes with a small slice and drop them into the water for 30 seconds to a minute until the skin begins to peel off. Remove the tomatoes from heat and place them in a large bowl of ice water to stop them from cooking further.
Combine the tamari, olive oil, liquid smoke, water, and kelp powder in a small bowl. Whisk until even. Peel the skins from the tomatoes. Cut them in half then carefully trim away the seeds from the firm inside layer. Place the tomato pieces in a bowl and drizzle with the tamari marinade.
Mix with your hands to ensure the tomato lox is evenly coated with the marinate. Cover and place in the refrigerator for 30 minutes.
Toast your bagels, then spread with a generous layer of cashew cream cheese(recipe below). Finish with layers of tomato lox and your toppings of choice.
Tomato lox will keep in a covered container in the refrigerator for up to four days.
Soak your cashews for 8 hours or overnight. You can also boil them for 10 minutes if you are short on time.
Combine the soaked cashews with the soy yogurt and sea salt in a food processor or high-speed blender. Process for 5 minutes or until very smooth, stopping often to scrape down the sides.
Transfer the cashew mixture to a clean glass container. The container must not contain any soap residue or this will affect the fermentation process. Rinse the inside of the container with a bit of vinegar to make sure it’s perfectly clean, then dry. Cover the container and leave sitting at room temperature for 12-48 hours.
Use a clean utensil to taste the cashew cream cheese every 12 hours or so. As soon as it gets tangy like cream cheese, place it in the refrigerator.
The cashew cream cheese will keep in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to four months. Makes 2 cups.
Lox and cream cheese bagels are a well known brunch item, so as a vegan, it can sometimes be disappointing that you aren’t able to enjoy the same sort of vegan brunch recipes item as some of your non-vegan friends.
Thankfully, it seems that a tomato that has been boiled and peeled has the potential to make an excellent vegan lox alternative!
Through the use of some intensive seasoning, including tamari, liquid smoke, and some kelp powder, you now have the ultimate lox replacement that pairs perfectly with the cream cashew cheese.
Serve in a toasted bagel alongside some colorful salad for an eye-catching and tasty brunch.
A seasonal twist on the wonderful traditional Jewish sweet bread makes for an amazing sweet brunch item that helps to set the tone for a lazy Sunday brunch!
Another great thing about this vegan brunch recipes, is that it only needs 5 ingredients!
That’s right, you’re just 5 ingredients away from a super sweet Sunday brunch item, and it’s best accompanied alongside a well brewed coffee!
1/3cup1/3sun-dried tomatoes in oil, roughly chopped
1cup1curly kale, stem removed and chopped into small pieces
2tbsp2nutritional yeast
1tsp1dried oregano
1tsp1dried basil
1/2tsp1/2red chili flakes
Salt and pepper, to taste
Pea sprouts and snow pea tendrils
Directions
Rinse your quinoa and add to the stove with 1 cup of water.
Bring the water to a boil, then reduce the heat and simmer until all the water is absorbed. Fluff the quinoa with a fork. You can also use 1 cup of pre-cooked quinoa if you have any on hand.
Combine the quinoa with almond meal, add salt, and mix well. It should stick together when you press it between your fingers.
Lightly grease your quiche/tart tins with a little bit of olive oil and press the mixture into evenly onto the base and sides of your tin. Set aside.
Break your tofu into large chunks and place in a food processor. Process until smooth and creamy. This will take a few minutes. You may need to scrub down the sides as you go and add a little bit of soy milk to help it come together. Set aside.
In a large saucepan, fry the onions in olive oil until they are soft and translucent.
Add your garlic and simmer the dish until fragrant.
Add your sliced mushrooms, season them with a good amount of salt and pepper, and cook for a few minutes until all the water has evaporated.
Throw in the kale and sun dried tomatoes and let everything cook for a few more minutes or until the kale has softened.
Add nutritional yeast, dried basil, oregano and chili flakes. Mix the pan's contents well.
Adjust seasoning with salt and pepper.
When your veggies are cooked, add in your tofu mixture and mix well to combine. It should be a very dense and heavy mixture.
Spoon tofu mixture into your quiche bases and flatten it out until even.
Bake for 30 minutes at 355°F.
Serve with pea sprouts and snow pea tendrils as a garnish.
As a vegan just starting out, you often find yourself mourning the loss of certain dishes because you no longer eat some of the ingredients used to make them. This is common with quiche, as you can no longer have the eggs that are in them. Thankfully, this recipe is here to solve all of that! Whilst this quiche might take a little longer to make, it’s delicious and is worth every minute spent making it, so spoil yourself!
5. Blueberry, Banana, And Praline French Toast Casserole
Blueberry-Banana and Praline French Toast Casserole
0 from 0 votes
Course: BreakfastCuisine: FrenchDifficulty: Easy
Servings
6-8
servings
Prep time
10
minutes
Cooking time
45
minutes
Calorieskcal
Ingredients
1/4cup1/4vegan butter
1cup1brown sugar, packed
1/2cup1/2maple syrup
1cup1finely chopped pecans
French Toast
11large (14- to 16-ounce) French baguette, cut into ½-inch thick slices
22large, ripe bananas, peeled and sliced into ¼-inch thick rounds
2cups2fresh or frozen and thawed blueberries
2cups2unsweetened nondairy milk
1/2cup1/2maple syrup
1tbsp1vanilla extract
1tsp1ground cinnamon
Directions
Melt the butter in a small pot over medium heat. Add brown sugar and syrup. Stir and bring to a simmer.
Continue to cook, stirring occasionally, for about 5 minutes or until the sugar is dissolved.
Stir in the pecans and turn off the heat. Leave the pot on the stove to keep warm or else the mixture will harden. If the praline mixture hardens, reheat for a few minutes, stirring occasionally.
For the French Toast Casserole
Preheat oven to 375°F. Lightly oil a 9-inch square casserole dish.
To assemble the French toast casserole, arrange one layer of baguette slices on the bottom of the casserole dish.
Top the bread with a single layer of banana slices. Sprinkle half of the blueberries over the bananas and drop spoonfuls of the praline topping over the blueberries, using about half of it. Add another layer of bread and bananas, and top with remaining blueberries. Set aside.
In a medium bowl, whisk together milk, syrup, vanilla, and cinnamon. Pour over the bread in the casserole, saturating the top pieces. Spoon on the remaining half of the praline topping.
Cover the dish with foil and place on a baking tray. Bake for 35 to 40 minutes. Remove the foil for the last 10 minutes of baking. There should be liquid bubbling around the sides and corners when it’s done. Remove from the oven and let sit for a few minutes before serving.
If you want that Parisienne feeling without having to fly yourself out to France, this sweet dish is the perfect way to bring a little bit of Europe to your lazy brunch day! With no eggs, cream, or butter, you can enjoy this sweet treat all morning without having to worry about whether or not it’s vegan, this dish is sure to help rejuvenate your spirit after a particularly wild night out with your friends!
6. Faux Sausage Rolls With Sweet Potato And Caramelized Onion
Blend kidney beans, tomato puree, and soy sauce together in a food processor until smooth.
In a large bowl, add kidney bean mix, vegetable stock, nutritional yeast, spices, and herbs. Stir to combine then add vital wheat gluten. Stir well, then knead for 4-5 minutes to bring it together into a dough.
Heat up a pan of water to a gentle simmer and place a steamer over the top. Cut out squares of foil in pieces. Take 2 tablespoons pieces of dough and roll into rough sausage shapes. Place in square of foil and roll up tightly, twisting at the ends to seal. Steam sausages for 40 minutes, until they feel firm. Remove from the heat.
Prepare caramelized onion by adding olive oil to a frying pan over medium heat. Add in onions and cook for 15 minutes, stirring regularly. Add in coconut sugar and balsamic and cook for another 10 minutes, until sticky and caramelized.
In a blender, add sausage and the baked sweet potato flesh. Blend briefly until it forms sausage meat.
Preheat oven to 400°F. Roll out puff pastry to a large rectangle on a floured surface. Cut in half lengthways and add sausage meat along the middle of each strip. Add over a thin layer of caramelized onions. Brush one length with aquafaba or plant milk and fold over, using a fork to seal the edges.
Slice into pieces and brush with a little more aquafaba/plant milk and sprinkle with sesame seeds if using. Bake in the oven for 25 minutes until golden and puffed up.
If a full blown meal isn’t quite your thing for brunch, then the chances are that you’re looking for something snackable that you can easily graze upon all morning.
Enter these faux sausage rolls! This is one of the best vegan brunch recipes.
These will be sure to amaze even the biggest meat eater amongst all of your friends, and the smoky flavor and hint of aromatic herbs will have everyone grabbing for more.
Plus, the use of sweet potato and caramelized red onion means that these are a healthy brunch option too!
1/2cup1/2fresh blood orange juice (from 3 blood oranges)
1/4cup1/4coconut milk
2-3tbsp2-3pure maple syrup
1tbsp1arrowroot flour
1tsp1agar-agar
Directions
For the Crust: Add all crust ingredients to a bowl and stir to thoroughly combine. Press down onto the bottom and sides of 4 3-inch tart shells with a removable base. Place in the freezer or fridge to firm up while you prepare the filling.
For the Filling: Pour freshly-squeezed orange juice, coconut milk, and maple syrup into a small pot and stir to evenly combine. Bring to a gentle simmer over medium-low heat. Then gently add arrowroot powder and agar and whisk until no lumps remain. Simmer for about 5 minutes over low heat until the mix starts to thicken, stirring continuously. Remove from heat and let it cool down for about 15 minutes.
Assemble: Pour the filling over the crust and place in the fridge for about 2 hours to set. Decorate with blood orange slices and fresh mint and enjoy! Store leftovers in the fridge for up to a week.
Another great smaller brunch option, these amazing blood orange tarts are gluten and grain free, alongside their vegan blood orange custard, means that these mini tarts are suitable for all of your guests with no concerns! Perfect as either a small snack or the complimentary sweet dish after a larger savory dish, you can’t go wrong with these blood orange tarts!
8. Grilled Asparagus And Broad Bean Pesto On Toast
Blanch the fennel for 4 minutes, until it is tender, then drain it and keep it aside with a little cooking water. Blanch the beans in the same water for a couple of minutes (half the time if they are small). Drain, cool in cold water and remove the cuticle (if you prefer you can also avoid cooking)
Put them in a mortar with wholewheat salt, the chopped garlic and fennel and reduce them in a cream by adding a few tablespoons of cooking water, to taste two mint leaves, the extra virgin olive oil needed to obtain a soft dough and little lemon peel grated. Season with salt and pepper.
Heat a grill, oil the asparagus after removing the final woody part and place them on the hot grill. Turn them until they are grilled but still crunchy.
Toast some wholemeal bread, spread the cream of broad beans, add the asparagus cut into round slices keeping whole the tips that you will cut in half. Add a drizzle of extra virgin olive oil if necessary, a few leaves of mint and natural or lightly toasted sesame seeds. Serve immediately.
Pesto is a staple vegan brunch recipes ingredient, and is the key ingredient in so many great dishes, that it would be rude not to include some form of pesto on this list.
This broad bean pesto serves as the perfect spread for a lovely toasted slice of bread, which is then adorned by some grilled asparagus (Also check out Delicious Vegan Asparagus Recipes You Will Love) for that super healthy brunch kick!
Paired alongside a fruity smoothie, this brunch is sure to get you back on your feet.
Preheat the oven to 375ºF. In a large bowl, combine flour, matcha, baking powder, baking soda, salt, and stevia and stir until evenly distributed. In a smaller bowl, combine the vanilla, coconut yogurt, water or almond milk, lemon juice, and lemon zest until smooth and creamy.
Add the wet mixture into the dry and stir until just combined, careful not to over-mix.
Drop by heaping spoonful into a liner or greased cupcake tin and bake for 18-20 mins until a toothpick comes out clean.
A summer spectacular, these matcha lemon muffins are here to bring some color and zest into what is quite often a super lazy day. Their flavor is matched by their color, and are sure to provide you with a spring in your step after your brunch! These are perfect as a vegan brunch recipes item, snack, or even a sweet treat later on in the day, so you can easily bake a bunch and store them for a later date!
22sweet potatoes peeled and cut into small cubes (about 1")
88white mushrooms, sliced or cut into small pieces
11large shallot or 1/2 an onion if you don't have shallot on hand
1tbsp1fresh thyme
salt and pepper to taste
1/2cup1/2water
1tbsp1avocado oil
Directions
Heat pan over medium heat. Add shallot and cook for 2 minutes until soft. Add the rest of the ingredients except for water. Cook for 10 minutes stirring regularly. Add water and cover continuing to stir for another 10 minutes or until sweet potatoes have softened.
A crazy sounding dish but what is even crazier is how good it tastes! This vegan hash is an excellent choice for anyone looking to solve their morning hangovers with a nutritional and tasty dish. This morning hash is a great way of getting some energy in your stomach ahead of a particularly long day, and can be made in large batches too so you can share it with your friends!
Crepes are an amazing brunch time dish. They are so versatile in terms of what they can be served with. That is why they’re so popular to see on most brunch menus. These vegan crepes mean that you don’t have to worry about the inclusion of any eggs or dairy products in your crepes, so you can enjoy them too! Serve alongside some dairy free chocolate spread and a variety of fresh fruit for a truly sweet treat in the morning!
If you want something different compared to your usual brunch options, then this silken tofu shakshuka is most certainly the way to go.
This provides all the tangy and rich flavors you could want from a brunch. This shakshuka substitutes its usual egg topping for silken tofu in order to make it vegan.
An easy one pan meal that can be served with bread, brunch perfection!
Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
In a large bowl, combine oats, coconut sugar, and salt.
Whisk together coconut oil, maple syrup, almond butter, and vanilla bean paste in a separate mixing bowl, until smooth.
Add coconut oil mixture to oats and stir well making sure to fully coat oats. Divide the oat mixture and spread evenly on prepared baking sheets. Bake 30-35 minutes, stirring the often, until oats are dry.
Transfer baking sheets to cooling racks and allow to cool completely. Mix in the almonds and cacao nibs to the cooled granola.
This brunch item is soon to become your favorite way of brunching, ever.
Filled with all sorts of wholesome ingredients, including almonds, oats (Check out How To Cook Steel Cut Oats), and even coconut milk, you won’t even consider the thought of making your way to the store to purchase granola ever again!
In fact, we can say with confidence that granola is much more enjoyable. Also it is homemade than it ever could be when you buy it from the store, plus. It’s super easy to make too, so there’s really no excuse.
Whether you decide to add vegan yogurt, almond milk, or even some dairy-free ice cream, the versatility of this homemade granola is a vegan’s dream, and is brilliant for those days when you don’t feel like doing much!
So, if you’re looking for a super healthy brunch meal, and want something that is going to be super convenient, versatile, and most importantly, delicious, then you need to choose this gorgeous, crunchy vegan granola!
Preheat the oven to 375°F and lightly grease a bundt pan. In a small bowl, combine the flaxseed and water and stir to combine. Allow this mixture to sit for 5-10 minutes until thickened to an egg-like consistency.
Meanwhile, cream together the vegan butter and cane sugar with an electric mixer (or whisk by hand) until fluffy. Add in the flaxseed 'eggs' and vanilla extract and whisk to combine. Next, add in the soft tofu and continue to whip the mixture until the tofu blends evenly and the mixture becomes fluffy. Stir in the flour, baking powder, baking soda, and salt.
In a separate bowl, prepare the crumble. Combine the flour, brown sugar, and cinnamon and mix to combine. Add in the vegan butter and, with a fork, cut it into the mixture until crumbly. Pour half of the cake batter into the bundt pan, top with half of the crumble mixture, and then pour the remainder of the cake batter (smoothing it out evenly) and top with the remaining crumble.
Place in the oven and bake for 40-50 minutes until a toothpick comes out clean and the crumble is golden brown.
As an option, in a small bowl, combine icing sugar and a little bit of almond milk until you reach your desired consistency to create a glaze. Allow the cake to cool for 5-10 minutes before removing from the pan, and enjoy!
This delicious sweet treat is an excellent accompaniment to your weekly brunch menu, and is sure to go down an absolute treat too for its delicious combination of cinnamon, coffee, and sugar, providing you with all the flavor you could ever ask for from a cake at brunch!
Nothing says healthy like a ginger kombucha, and nothing says brunch like a mimosa! If you’re looking to make your brunch fun, then you absolutely have to include some mimosas! Plus, with the inclusion of ginger kombucha, or as some people are calling it.
The “ultimate health elixir” then you can feel a whole lot less guilty about whatever you decide to have for your brunch! So whether you’re having 1 mimosa or 5, enjoy responsibly and make these ginger kombucha mimosas today!
Conclusion
We hope you’ve enjoyed having a look through some of the healthy vegan brunch recipes that you should be trying today, there are plenty of options in this list for all sorts of tastes and palettes, so whether it’s the kale and mushroom quiche, or the silken tofu shakshuka.
Hopefully you can find something that catches your eye, and you can try it for yourself sometime soon!
Hi, my name is Clara Howie and I have been a vegan since I was 22 years old. Now, ten years later, I’d like to think that I’ve learned a few things about this way of life!
I can’t lie, when I first began my vegan journey, the majority of my diet did consist of just vegetables and fruit with the occasional piece of tofu thrown in.
I got back on my feet, though, and I vowed to never make that same mistake again! I spent my free time learning about how to nourish my body properly without the use of meat and animal products. It actually turned out to be pretty easy!
Now I am healthier than ever and working alongside a nutritionist to ensure that I don’t slip up again.
That’s what this website is all about! Helping more people turn to the vegan lifestyle in a healthy and happy manner. I’ve got recipes, advice, tricks, tips, and more coming your way, so don’t miss it!
