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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!
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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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.
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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. Lisa is the author of Reach your Big Calm and the co-author of Whose Mind Is It Anyway?.
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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.