Vegan brunch menu and/or Recipes?
I am a vegetarian and aspiring vegan, and I am hoping to improve my family’s veiws of vegan cooking with a kick-ass vegan Easter brunch. I would like to serve something with protein, like tofu, a meat substitute, or an egg substitute. Any recipes or general menu plan ideas are greatly appreciated! Please reply quicly, as Easter is only 5 days away! If you don’t know what vegan is or don’t have any helpful ideas, please don’t answer this question. The “pros” of eating meat and dairy have been pointed out to me.
Apparently, my original question was automatically censored. I will revise this comment by saying I would like to prepare a wonderful, delicious, awe-inspiring, meatless, dairy-free, egg-free brunch.
Toast with tahini and apple slices.Try other nut butters such as almond, peanut, or hazelnut. Try other seasonal fruit slices or top with or applesauce. For sweet toast try jam, coconut butter, cinnamon and sugar, or tahini and molasses.
Cereal, muesli, or granola with soy milk, rice milk or other non-dairy milk or yogurt.
Fresh fruit such as apples, berries, a half grapefruit, banana, etc.
Fruit salad with nuts or seeds. Try soaking the nuts ahead of time to improve digestibility.
Packaged vegan toaster waffles from a natural food store.
Smoothie: Blend 1 cup water, juice, soy milk or other non-dairy milk with fresh fruit. As an option add protein powder, ground flax, hemp or nuts.
Tofu scramble with toast or wrapped in a tortilla. See recipe below or purchase as a mix.
Pancakes topped with fruit, applesauce, or maple syrup. Try adding fresh or frozen berries to the mix. See recipe below or purchase as a mix.
Make your own granola, muesli mix or healthy muffins. See recipes below.
John’s Homemade Granola
Makes about 12 cups of super fresh low-cost cereal.
4 cups peanuts
2 cups sunflower seeds
4 cups rolled oats
1 cup flax seeds
2 cups wheat germ
1/4 cup oil
1/4 cup maple syrup
Grind up the nuts and seeds in a food processor. Combine everything onto a oven tray and bake for one hour at 350°F, mixing it up every 20 minutes.
Variations: use other kinds of nuts such as cashews, walnuts, almonds or hazel nuts (filberts). If you don’t have a food processor, leave everything whole.
Colleen’s Raw Muesli
Combine rolled oats, wheat germ, raisins or currants, and a mix of raw nuts and seeds. Enjoy with non-dairy milk.
Cathy’s Pancakes
Makes 4–6 large pancakes
1 cup whole wheat flour
2 tsp baking powder
1 Tbsp sugar (optional)
Pinch of salt
Pinch of cinnamon (optional)
1 cup soy milk or water
1 Tbsp oil
1/2–3/4 cup chopped fresh fruit (peaches, blueberries, apples, strawberries, cranberries, etc.)
Mix the dry ingredients together. Mix soy milk (or water) and oil together. Start heating up a lightly-oiled frying pan. Combine wet and dry ingredients. Fold in fruit. Drop by spoonful on to the frying pan. Fry on both sides.
Variations: Experiment with different flours and fruit.
Basic Muffin Recipe
Makes 1 dozen
2 cups whole wheat pastry flour
2–3 Tbsp raw sugar or maple syrup
1 Tbsp baking powder
2 Tbsp ground flax, corn starch, or arrowroot powder
Pinch of salt
1 1/4 cup soy milk or water (reduce liquid if you are using juicy fruits or maple syrup)
1/4 cup oil
Chopped fruit or nuts (cranberries, raisins, apples, peaches, pecans, etc.)
Combine dry ingredients in a bowl. Combine soy milk and oil in another bowl. Heat up oven to 375°F. Prepare muffin pans by lightly oiling them or inserting paper muffin liners. Add dry ingredients to wet and mix just until blended. Fold in any fruit or nuts you are using. Fill muffin pans with batter.
Bake for 25–30 minutes.
Variations: Use combinations of different flours – spelt is especially good. Add cinnamon or other spices. If you have a juicer or soy milk machine, you can mix some pulp into the muffing recipe. Carrot apple ginger pulp is especially good.
Ants on a Log
Great recipe for kids.
4 stalks celery
1/3 cup peanut butter
1/2 cup raisins
Rinse celery stalks and line inner sides with peanut butter. Dot with raisins.
Scrambled Tofu And Vegetables
Serves 2–3. Adding turmeric to this recipe turns it yellow, the colour of scrambled eggs.
2–3 Tbsp light oil (sesame, canola, etc)
1 celery stalk, sliced
2 carrots, sliced
3 green onions, chopped fine
1/2 tsp turmeric
2 blocks firm tofu (500 g/16 oz)
Umeboshi vinegar to taste (or a dash of salt)
2 green onions, sliced for garnish
Heat the sesame oil in a frying pan. Add the celery and carrots. Add green onions and turmeric and sauté for 1–2 minutes. Crumble tofu with a fork and mix it into the sautéed vegetables. Season with Umeboshi or salt to taste. Cover and cook for 3–5 minutes. Garnish with sliced green onions and serve.
Variations: Add sliced mushrooms, green or red peppers, fresh basil, etc.
Easy Brunch Menu Ideas – Sunday Brunch Recipes
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