During the week, breakfast is often a brisk affair. But on the weekend, brunch can emerge as the highlight of the day—especially on holidays and other special occasions. The following are our favorite brunch-worthy recipes. We hope to take the guesswork out of making a healthy spread for your family and friends. Bonus: Each of these recipes is oil-free!
For a comforting potato-centric breakfast, it doesn’t get any better than these crispy potato waffles made from whole steamed potatoes. A coating of Dijon mustard, plant milk, and paprika punches up the flavor while a creamy spinach topping transforms these crispy potato wonders into a satisfying brunch. One reviewer writes, “We tried this recipe out for brunch this morning … and it was fabulous.” Note: To make these waffles gluten-free be sure to use a gluten-free Dijon mustard.
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For a cafe-quality breakfast that’ll delight even the pickiest of eaters, these chili-spiced black bean polenta cakes—which get topped with a mouthwatering mix of lime-infused oven-roasted bell pepper, poblano chiles, and onion—do the trick every time. Note: Be sure to make the polenta cakes ahead of time as they need a couple of hours to set. The day before works well.
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Packed with bananas, dried figs, and a handful of walnuts for crunch, this scrumptious vegan banana bread is sweet, light, slightly nutty, and perfectly moist. It takes just 10 minutes to get into the oven and is great for special-occasion brunches, served as an after-meal sweet treat. Writes a reviewer: “Love this recipe! Easy to make and tastes delicious. Great grab and go breakfast or snack.”
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Let your slow cooker do the work, and wake to a warming pot of tropical oatmeal, naturally sweetened with raisins, pineapple, shredded carrot, and maple syrup. Sprinkle with unsweetened toasted coconut flakes (optional) and a pinch of cinnamon. Notes a fan: “This is a go-to staple. Love the tropical profile!”
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Veggie-load your morning with this satisfying hash, featuring red potatoes, cherry tomatoes, zucchini, corn, and fresh herbs. Note: This recipe is marvellously malleable; feel free to use whatever veggies/herbs are lurking in your fridge, leftover from the week.
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Light and fluffy, and with a subtle coconut flavor, these chocolate chip pancakes impress, whether you’re gluten-free or not. This recipe uses a base of gluten-free rolled oats and buckwheat flour, while flaxseed and applesauce are used to bind, and banana and maple syrup lend delectable natural sweetness.
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Gājjar no halvo, also known as gājjar kā halwā, is a creamy Indian dessert that’s also perfect for brunch. This scrumptious vegan version by Sheil Shukla, DO, is naturally sweetened with banana and dates and features a treasure trove of healthy ingredients such as oats, grated carrot, flaxseeds, chia seeds, and nuts. Serve with warmed plant milk and a drizzle of maple syrup. One commenter shares, “Very tasty and satisfying.”
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These innovative waffles consist of coarsely shredded potato, carrot, turnip, and onion. When they’re good and golden brown, spoon a finger-licking-good thyme-infused tomato, kale, and white bean sauce over the top for a brunch to remember.
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In this vibrant plant-powered breakfast, different-colored sweet potatoes combined with onion and red bell pepper for a tender, sweet hash. Kale adds an earthy bulk while a tangy lime crema lends just the right amount of pep.
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This fabulous frittata is perfect for a vegan brunch with family and friends. With just 15 minutes of prep, you can get it in the oven reasonably quickly and then savor your morning tea while it bakes.
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Fragrant with lemon zest and packed with whole grain goodness, these fluffy pancakes are a great start to any day. The date-sweetened syrup is made with fresh berries or kiwi, but frozen fruit works, too.
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This hearty recipe uses chickpea flour to transform leftover veggies into an impressive egg-free omelette.
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Sink your teeth into these crunchy Mexican-inspired tostadas. The whole family will enjoy the combination of the “eggy” chickpea-veggie mix topped with salad greens, homemade pico de gallo, and avocado.
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Active dry yeast gives these Moroccan-style crepes their light and airy texture. Serve with a no-cook banana-chocolate sauce and fresh fruit for a sensational start to the day!
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These no-fry garlic hash browns are a real crowd-pleaser. The steamed kale served atop these tasty delights elevates the dish to a meal in itself.
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Banish boring breakfasts forever with these incredible wraps. With ripe banana slices, juicy blueberries, and fresh greens, each bite is a satisfying blend of soft, sweet, fresh, and crunchy.
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Sick of the same old toast toppings? This sweet and creamy bean-based spread, paired with fresh or frozen fruit, is a visually stunning and delicious brunch dish.
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For a special, savory start to the day, enjoy these rustic mini frittatas bursting with potato and broccoli. Because of their small size, they only take half an hour to bake. Pop them in the oven, put your feet up, enjoy a cup of tea—then dig into this hearty breakfast!
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For a treat, round out a long lazy brunch with a slice of this delectably moist loaf and a hot or cold cup of tea.
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Earthy, satisfying, and just a bit sweet, this is a great basic waffle recipe. Rolled oats are ground with cinnamon, flaxseed meal, and lemon zest then mixed with plant milk and mashed banana.
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These hearty veggie- and tofu-filled burritos are perfect for a slow morning brunch. The recipe calls for the mixture to be dried out in the oven for 35 minutes. It’s worth the wait!
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You’ve got to hand it to strawberries: They have a knack for turning an everyday dish into an exceptional one. Here, the juicy berries team up with tart rhubarb and sweet dates for a creamy oatmeal that’s fancy enough to serve at any festive brunch.
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This tasty, nourishing scramble features cauliflower and turmeric instead of eggs or tofu—and it’s versatile enough to make with just about any vegetables you have on hand.
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These impressive pancakes are great for special occasions and are actually pretty simple. The chocolate sauce is amazing, and if you don’t want to make Strawberry-Cherry Ice Cream, use fresh fruit instead: It all works.
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Keep a bag of frozen edamame in the freezer and you’re halfway to turning a pound of potatoes into this colorful and nourishing hash.
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Aquafaba, the thick liquid found in a can of chickpeas, has seen a meteoric rise in popularity among vegan bakers. It keeps these waffles light and crunchy. Top the waffles with creamy sweet potato butter for a surefire brunch highlight.
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Yes, vegans eat French toast. The “egg” mixture—featuring aqaufaba, cinnamon, maple syrup, and orange zest—produces a thick, tender toast with delectable citrus flavors.
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Avocado toast is an oldie but a goodie. The combination of creamy avocado with salt, pepper, and lemon juice always makes the taste buds dance. For extra pizazz, top with salad ingredients.
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For a special morning meal, serve these apple-walnut oats as an appetizer. They’re great for people to munch on while the main dish is being prepared. Added bonus: You can make them the night before.
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Coconut flakes and chocolate chips add delicious texture and flavor to these mouthwatering pancakes. Flaxseed is used in vegan baking to replicate the added structure and moisture of eggs. In this recipe, flaxseed meal is cooked in water for a few minutes until the liquid gets sticky and a little stretchy, just like egg.
View RecipeThis article was originally published on May 1, 2020, and has been updated.
Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. She is the author of Reach Your Big Calm and the co-author of Whose Mind Is It Anyway? Find her on Facebook.
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Comments (1)
Love your recipes I have your cookbook and I love to pin your recipes online! They are great and I love that they are wholesome and delicious!! Please keep the recipes coming.