30+ Easy Gluten Free Egg Free Brunch Recipes To Try

Brunch is one of those meals that offers the perfect opportunity to indulge in a variety of flavors, textures, and dishes that can be as light or as filling as you wish. However, when you have dietary restrictions, such as needing gluten-free or egg-free options, finding the right recipes can become a challenge.

Whether you’re managing a gluten intolerance, an egg allergy, or simply exploring new ways to enjoy a delicious brunch, you’ll be delighted to know that there are plenty of scrumptious options out there.

In this article, we’ve curated over 30 gluten-free and egg-free brunch recipes that will leave you craving more, without compromising on taste or nutrition.

From fresh salads and savory dishes to decadent pastries and sweet treats, these recipes will make your brunch spread just as vibrant and satisfying as any traditional meal.

Plus, they’re not only allergy-friendly but also packed with wholesome ingredients that nourish your body and taste buds.

So, let’s dive into these deliciously easy and diverse gluten-free, egg-free brunch ideas that are perfect for any occasion!

30+ Easy Gluten Free Egg Free Brunch Recipes To Try

Brunch doesn’t have to be complicated or stressful, especially when you have a diverse range of gluten-free and egg-free recipes at your fingertips.

Whether you’re hosting a gathering, meal prepping for the week, or simply looking for something new to try, these 30+ recipes provide the perfect mix of satisfying, nutrient-dense meals that everyone can enjoy.

Best of all, they are tailored to meet your dietary needs without sacrificing flavor or creativity.

So, what are you waiting for?

Get your brunch game on and explore these delicious gluten-free, egg-free options—your taste buds and your body will thank you!

Crispy Chickpea Pancakes with Herbed Avocado Spread

These crispy chickpea pancakes are a perfect savory brunch option that is both gluten-free and egg-free. Made with chickpea flour, they have a delightful crispiness on the outside while remaining soft and fluffy inside. Topped with a creamy herbed avocado spread, they offer a refreshing balance of flavors. This recipe is easy to prepare and packed with plant-based protein, making it a wholesome and satisfying choice.

Ingredients:

For the Pancakes:

• 1 cup chickpea flour
• 1 cup water
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon turmeric
• ¼ teaspoon black pepper
• 1 tablespoon olive oil (for cooking)

For the Herbed Avocado Spread:

• 1 ripe avocado
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh cilantro, chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. In a mixing bowl, whisk together the chickpea flour, baking powder, salt, garlic powder, turmeric, and black pepper.
2. Gradually add the water while whisking to create a smooth batter. Let it rest for 10 minutes.
3. Heat a non-stick pan over medium heat and brush with olive oil. Pour about ¼ cup of the batter into the pan and spread into a thin pancake.
4. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown. Repeat with the remaining batter.
5. While the pancakes cook, mash the avocado in a bowl and mix with lemon juice, parsley, cilantro, salt, and black pepper.
6. Serve the pancakes warm with a generous spread of the herbed avocado mixture.

These chickpea pancakes are a wonderful, nutrient-dense alternative to traditional pancakes. They are high in protein and fiber, making them a filling and nourishing meal. The fresh herbs and avocado provide a burst of flavor and healthy fats, making this dish as nutritious as it is delicious.

Coconut Chia Pudding with Berries and Almond Crunch

This coconut chia pudding is a delightful and refreshing brunch dish that requires minimal effort but delivers maximum flavor and nutrition. The chia seeds soak up the creamy coconut milk, creating a pudding-like consistency that pairs perfectly with fresh berries and crunchy almonds. It’s naturally sweetened and packed with fiber, making it an energizing and gut-friendly option.

Ingredients:

• 1 cup coconut milk
• 3 tablespoons chia seeds
• 1 tablespoon maple syrup (or to taste)
• ½ teaspoon vanilla extract
• ½ cup mixed fresh berries (strawberries, blueberries, raspberries)
• 2 tablespoons sliced almonds (toasted, for crunch)

Instructions:

1. In a bowl or jar, mix the coconut milk, chia seeds, maple syrup, and vanilla extract. Stir well to combine.
2. Cover and refrigerate for at least 3 hours or overnight, stirring once or twice during the first hour to prevent clumping.
3. When ready to serve, stir the pudding again to ensure an even texture.
4. Divide the pudding into serving bowls and top with fresh berries and toasted almonds.

This chia pudding is the perfect make-ahead brunch option for busy mornings. It’s naturally creamy and lightly sweet, with a pleasant contrast of textures from the juicy berries and crunchy almonds. Not only is it delicious, but it also provides a great source of omega-3 fatty acids, antioxidants, and plant-based protein.

Sweet Potato and Black Bean Hash with Tahini Drizzle

This hearty sweet potato and black bean hash is a savory brunch dish bursting with flavor and packed with wholesome ingredients. The natural sweetness of the roasted sweet potatoes complements the smoky spices and hearty black beans. A creamy tahini drizzle ties everything together, adding a nutty and slightly tangy finish.

Ingredients:

• 2 medium sweet potatoes, diced
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup canned black beans, drained and rinsed
• ½ red onion, chopped
• ½ red bell pepper, diced
• 2 tablespoons fresh cilantro, chopped

For the Tahini Drizzle:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon water (adjust for consistency)
• ½ teaspoon garlic powder
• ¼ teaspoon salt

Instructions:

1. Preheat oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and black pepper. Spread them on a baking sheet in a single layer.
2. Roast for 25 minutes, flipping halfway through, until tender and slightly crispy.
3. In a large pan over medium heat, sauté the red onion and red bell pepper until softened, about 5 minutes. Add the black beans and cook for another 3 minutes.
4. Mix the roasted sweet potatoes into the pan and stir to combine.
5. In a small bowl, whisk together all the ingredients for the tahini drizzle until smooth.
6. Serve the hash warm with a drizzle of tahini sauce and a sprinkle of fresh cilantro.

This sweet potato and black bean hash is a filling, flavor-packed brunch option that provides a balance of complex carbohydrates, plant-based protein, and healthy fats. The smoky spices and creamy tahini drizzle elevate this dish,

Zucchini Noodles with Avocado Pesto

A fresh and light brunch option, zucchini noodles tossed in a creamy avocado pesto bring together a refreshing dish full of healthy fats, fiber, and a deliciously creamy texture. This dish is not only gluten-free and egg-free but also low-carb and packed with flavor. With the richness of avocado and the herbaceous notes of basil, this dish is perfect for those seeking something light yet satisfying.

Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 1 ripe avocado, pitted and peeled
• 1 cup fresh basil leaves
• 1 tablespoon lemon juice
• 1 clove garlic
• 2 tablespoons olive oil
• ¼ cup pine nuts (optional)
• Salt and pepper, to taste
• Cherry tomatoes, halved, for garnish

Instructions:

1. In a food processor, blend the avocado, basil, garlic, lemon juice, olive oil, pine nuts (if using), salt, and pepper until smooth and creamy.
2. In a large bowl, toss the zucchini noodles with the avocado pesto until well coated.
3. Garnish with halved cherry tomatoes and serve immediately.

This zucchini noodle dish is a nutrient-packed brunch, offering an abundance of vitamins and healthy fats. It’s a great way to enjoy a light, refreshing meal that’s still rich and creamy without needing eggs or gluten. The avocado pesto is smooth and flavorful, providing a perfect complement to the delicate zucchini noodles.

Sweet Potato and Spinach Frittata

This sweet potato and spinach frittata is a flavorful and filling brunch that’s completely gluten-free and egg-free. The combination of roasted sweet potatoes, hearty spinach, and a flavorful seasoning mix makes for a satisfying dish that’s sure to please everyone at the table. The unique twist is using chickpea flour to create a binding, egg-free frittata base.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 cup spinach, chopped
• 1 cup chickpea flour
• 1 ½ cups water
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Roast for 20 minutes or until tender.
2. In a bowl, whisk together the chickpea flour, water, garlic powder, paprika, salt, and black pepper to form a batter.
3. In a pan, sauté the chopped spinach until wilted. Combine the spinach with the roasted sweet potatoes, then pour the chickpea batter over the vegetables in the pan.
4. Bake the mixture in the oven for 25–30 minutes, until the top is golden and set.
5. Garnish with fresh parsley and serve warm.

This frittata is rich in fiber and packed with vitamins from both the sweet potatoes and spinach. The chickpea flour acts as a perfect egg replacement, giving the frittata a satisfying, fluffy texture. It’s an excellent brunch dish that’s filling without being heavy, offering a nice balance of savory and subtly sweet flavors.

Vegan Banana Pancakes with Maple Coconut Syrup

These vegan banana pancakes are fluffy, naturally sweetened with ripe bananas, and topped with a decadent maple coconut syrup. They’re a perfect brunch treat that’s easy to make, gluten-free, and egg-free. The pancakes are golden on the outside and soft on the inside, making them a delightful dish to serve with your favorite toppings.

Ingredients:

For the Pancakes:

• 1 cup gluten-free flour
• 1 tablespoon baking powder
• ½ teaspoon cinnamon
• 1 ripe banana, mashed
• 1 cup almond milk
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil, melted

For the Maple Coconut Syrup:

• ½ cup coconut milk
• 2 tablespoons maple syrup
• 1 tablespoon coconut oil

Instructions:

1. In a bowl, whisk together the gluten-free flour, baking powder, and cinnamon.
2. In a separate bowl, mash the ripe banana and add the almond milk, vanilla extract, and melted coconut oil. Stir to combine.
3. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a pan over medium heat and cook the pancakes, using about ¼ cup of batter per pancake. Flip when bubbles appear on the surface.
5. For the syrup, heat the coconut milk, maple syrup, and coconut oil in a small saucepan over low heat, stirring until smooth.
6. Serve the pancakes warm with the maple coconut syrup.

These pancakes are a delicious, sweet, and satisfying treat that’s perfect for brunch. The banana provides natural sweetness, reducing the need for added sugar, while the maple coconut syrup adds a rich, velvety flavor. This brunch option is not only egg and gluten-free but also a great way to indulge in a comforting dish without compromising on health.

Cauliflower Rice Stir-Fry with Tofu and Veggies

This cauliflower rice stir-fry with tofu and veggies is an incredible egg-free and gluten-free brunch option that’s packed with protein, fiber, and plenty of nutrients. The cauliflower rice offers a low-carb base, while the crispy tofu and sautéed vegetables add texture and flavor to every bite. It’s a vibrant, filling meal that’s quick to make and incredibly healthy.

Ingredients:

• 1 medium cauliflower, grated or processed into rice-sized pieces
• 1 block firm tofu, drained and cubed
• 1 tablespoon olive oil
• ½ cup carrots, julienned
• ½ cup bell pepper, diced
• 1 cup spinach, chopped
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger, grated
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat olive oil in a large pan over medium-high heat. Add the tofu cubes and cook until golden and crispy, about 5–7 minutes. Remove from the pan and set aside.
2. In the same pan, add the carrots and bell pepper, and sauté for 3–4 minutes until slightly tender.
3. Add the grated cauliflower rice and sauté for another 5 minutes, stirring occasionally.
4. Stir in the spinach, soy sauce, sesame oil, and grated ginger, cooking for another 2 minutes.
5. Add the cooked tofu back into the pan and toss everything together. Garnish with sesame seeds if desired and serve warm.

This cauliflower rice stir-fry is an excellent option for a light yet filling brunch. It’s low in carbs but high in flavor and nutrition. The tofu provides a great source of protein, while the cauliflower rice serves as a light, healthy alternative to regular rice. The sesame oil and soy sauce add a savory depth that ties the dish together perfectly.

Avocado and Tomato Toast with Hemp Seeds

This simple yet satisfying avocado and tomato toast is a perfect quick brunch that’s gluten-free and egg-free. The creamy avocado pairs wonderfully with the juicy tomatoes, while the addition of hemp seeds adds a crunchy texture and a boost of protein. It’s a fresh and healthy dish that’s easy to make and perfect for those looking for something light and energizing.

Ingredients:

• 2 slices gluten-free bread, toasted
• 1 ripe avocado, mashed
• 1 small tomato, sliced
• 1 tablespoon hemp seeds
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Toast the gluten-free bread until golden and crisp.
2. Spread the mashed avocado on each slice of toast, then layer with the tomato slices.
3. Drizzle with olive oil, and sprinkle with hemp seeds, salt, and pepper.
4. Garnish with fresh basil leaves and serve immediately.

This avocado and tomato toast is the ideal light brunch option that’s both delicious and nutritious. The avocado provides healthy fats, while the hemp seeds offer an extra boost of protein and omega-3s. With the added freshness of tomatoes and basil, this dish is a satisfying way to start the day without eggs or gluten.

Mango and Coconut Smoothie Bowl

This tropical mango and coconut smoothie bowl is a refreshing and energizing brunch that’s both gluten-free and egg-free. It’s made with frozen mango and coconut milk, blended into a creamy base, and topped with a variety of fruits and nuts. It’s a great way to enjoy a fruity, nutrient-dense meal that’s filling and refreshing at the same time.

Ingredients:

• 1 cup frozen mango
• ½ cup coconut milk
• ½ banana
• 1 tablespoon chia seeds
• 2 tablespoons shredded coconut
• 1 tablespoon almond butter (optional)
• Fresh fruit, granola, and seeds for topping

Instructions:

1. In a blender, combine the frozen mango, coconut milk, banana, and chia seeds. Blend until smooth and creamy.
2. Pour the smoothie mixture into a bowl and top with shredded coconut, almond butter, and your choice of fresh fruit, granola, and seeds.

This smoothie bowl is a delicious and refreshing brunch that’s full of tropical flavor and nutrition. The mango adds a natural sweetness, while the coconut milk provides a creamy base. With the added toppings, this dish becomes an extra-nutritious, filling meal that’s packed with fiber, protein, and healthy fats.

Vegan Lentil Tacos with Mango Salsa

These vegan lentil tacos with mango salsa are a flavorful and vibrant brunch option that’s both gluten-free and egg-free. The lentils provide a hearty, protein-packed filling, while the fresh mango salsa adds a sweet and tangy twist. These tacos are not only easy to prepare but also perfect for those seeking a nutritious and satisfying plant-based meal.

Ingredients:

For the Tacos:

• 1 cup dried green or brown lentils, cooked
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• 8 small gluten-free tortillas

For the Mango Salsa:

• 1 ripe mango, diced
• 1 small red onion, finely chopped
• 1 small cucumber, diced
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper, to taste

Instructions:

1. In a pan, heat olive oil over medium heat. Add the cooked lentils and season with cumin, chili powder, smoked paprika, salt, and pepper. Cook for 5–7 minutes, stirring occasionally.
2. While the lentils cook, prepare the mango salsa by combining the mango, red onion, cucumber, lime juice, cilantro, salt, and pepper in a bowl.
3. Warm the gluten-free tortillas and fill each with the seasoned lentils. Top with a generous amount of mango salsa.
4. Serve the tacos warm and enjoy!

These vegan lentil tacos are a great choice for a delicious, protein-rich brunch. The lentils offer a satisfying texture, while the mango salsa provides a burst of fresh, tangy sweetness. They’re easy to make, flavorful, and perfect for anyone looking for a gluten-free and egg-free meal that’s both nutritious and satisfying.

Chickpea Salad Sandwiches with Dill Sauce

This chickpea salad sandwich with dill sauce is a light yet filling brunch option that’s completely egg-free and gluten-free. The chickpeas provide a base for the creamy salad, while the tangy dill sauce adds a fresh and zesty flavor. Served on gluten-free bread, this sandwich is both nutritious and incredibly satisfying.

Ingredients:

For the Salad:

• 1 can chickpeas, drained and mashed
• ¼ cup vegan mayo
• 1 tablespoon mustard
• 1 teaspoon lemon juice
• 1 tablespoon fresh dill, chopped
• Salt and pepper, to taste

For the Dill Sauce:

• ¼ cup vegan yogurt
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Salt and pepper, to taste

For the Sandwich:

• 4 slices gluten-free bread
• Lettuce leaves, for garnish

Instructions:

1. In a bowl, mash the chickpeas with a fork or potato masher until chunky. Add the vegan mayo, mustard, lemon juice, dill, salt, and pepper. Stir to combine.
2. In a separate bowl, whisk together the vegan yogurt, dill, lemon juice, garlic powder, salt, and pepper for the dill sauce.
3. Toast the gluten-free bread and spread the chickpea salad on two slices.
4. Drizzle the dill sauce over the salad, and garnish with lettuce. Top with the other slices of bread to form a sandwich.
5. Serve immediately.

These chickpea salad sandwiches are a perfect brunch that’s both creamy and tangy. The chickpea salad is filling and rich in plant-based protein, while the dill sauce adds a bright, refreshing flavor. This sandwich is a great gluten-free and egg-free option that’s simple to prepare and perfect for a light yet satisfying meal.

Peach and Almond Butter Smoothie

A quick, refreshing, and nourishing option for brunch, this peach and almond butter smoothie is a delightful combination of sweet peaches and creamy almond butter. It’s gluten-free, egg-free, and full of healthy fats, fiber, and vitamins. This smoothie is perfect for those looking for a simple yet filling meal on the go.

Ingredients:

• 2 ripe peaches, pitted and chopped
• 1 tablespoon almond butter
• 1 cup almond milk
• ½ banana
• 1 teaspoon honey or maple syrup (optional)
• Ice cubes (optional)

Instructions:

1. Combine the peaches, almond butter, almond milk, banana, and honey or maple syrup (if using) in a blender.
2. Blend until smooth and creamy. If you prefer a thicker consistency, add a few ice cubes and blend again.
3. Pour into a glass and serve immediately.

This peach and almond butter smoothie is both rich and satisfying, with the almond butter adding a delicious creaminess. It’s packed with vitamins and healthy fats, making it the perfect brunch for a nutritious start to your day. The combination of sweet peaches and smooth almond butter is a delightful treat that’s both filling and energizing.

Vegan Sweet Potato and Black Bean Quesadillas

These vegan sweet potato and black bean quesadillas are a deliciously savory brunch option that’s egg-free, gluten-free, and bursting with flavor. The sweet potatoes provide a naturally sweet and creamy filling, while the black beans add a hearty protein boost. Paired with gluten-free tortillas, these quesadillas are the perfect balance of flavors.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 can black beans, drained and rinsed
• 4 gluten-free tortillas
• 1 cup vegan cheese (optional)
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Roast for 20–25 minutes, until tender.
2. In a bowl, combine the roasted sweet potatoes and black beans. Season with salt, pepper, and chopped cilantro.
3. Heat a skillet over medium heat and place a tortilla in the pan. Spread the sweet potato and black bean mixture on top, and sprinkle with vegan cheese if desired. Place another tortilla on top.
4. Cook for 2–3 minutes on each side until the tortillas are golden brown and the cheese is melted (if using).
5. Cut into wedges and serve warm.

These sweet potato and black bean quesadillas are a hearty and satisfying option for brunch. The creamy sweet potatoes and hearty black beans make for a filling combination, while the crispy tortillas provide the perfect crunch. This dish is flavorful, easy to make, and perfect for anyone looking for a tasty, egg-free, gluten-free meal

Apple Cinnamon Chia Pudding

This apple cinnamon chia pudding is a delicious, healthy brunch option that’s both gluten-free and egg-free. The chia seeds soak up the almond milk to create a thick, pudding-like texture, while the cinnamon and apples bring warmth and natural sweetness to the dish. It’s a great way to start your day with fiber and antioxidants.

Ingredients:

• 1 cup almond milk
• 3 tablespoons chia seeds
• 1 teaspoon cinnamon
• 1 tablespoon maple syrup
• 1 small apple, diced
• 1 tablespoon chopped walnuts (optional)

Instructions:

1. In a bowl or jar, combine the almond milk, chia seeds, cinnamon, and maple syrup. Stir well and refrigerate for at least 3 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
2. When ready to serve, stir the pudding and top with diced apples and chopped walnuts.
3. Serve immediately and enjoy!

This apple cinnamon chia pudding is a great make-ahead option for a filling and nutritious brunch. The chia seeds provide omega-3 fatty acids, while the apples and cinnamon offer natural sweetness and a cozy, warming flavor. This dish is perfect for anyone looking for a light yet satisfying breakfast or brunch option.

Vegan Polenta with Roasted Vegetables

This vegan polenta with roasted vegetables is a comforting and hearty brunch option that’s both gluten-free and egg-free. The creamy polenta serves as a perfect base for the roasted vegetables, creating a balanced and satisfying dish. It’s a great choice for a cozy, nutritious brunch.

Ingredients:

For the Polenta:

• 1 cup cornmeal (for polenta)
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Roasted Vegetables:

• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 small eggplant, diced
• 1 tablespoon olive oil
• 1 teaspoon oregano
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the vegetables with olive oil, oregano, salt, and pepper. Roast for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
2. In a saucepan, bring the vegetable broth to a boil. Slowly add the cornmeal while stirring continuously. Reduce heat to low and cook for 10–15 minutes, stirring occasionally, until thickened.
3. Stir in the olive oil, salt, and pepper into the polenta, then serve topped with the roasted vegetables.
4. Enjoy the creamy polenta with a side of flavorful roasted veggies.

This vegan polenta with roasted vegetables is a satisfying brunch that’s rich in flavors and textures. The creamy polenta complements the savory roasted vegetables perfectly, making it a hearty and nourishing meal that’s

Vegan Avocado and Chickpea Toast

This vegan avocado and chickpea toast is a fresh, quick, and filling brunch option that’s completely gluten-free and egg-free. The mashed avocado provides a creamy base while the chickpeas add heartiness and a protein boost. The combination of flavors is both satisfying and nutritious, making it a perfect choice for anyone looking for a light yet energizing meal.

Ingredients:

• 2 slices gluten-free bread, toasted
• 1 ripe avocado, mashed
• 1/2 cup cooked chickpeas, mashed
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Red pepper flakes (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. Toast the gluten-free bread slices until golden and crispy.
2. In a bowl, mash the chickpeas with a fork until chunky. Add lemon juice, salt, and pepper and stir to combine.
3. Spread the mashed avocado evenly onto the toasted bread slices.
4. Top with the mashed chickpeas, red pepper flakes (if desired), and garnish with fresh parsley.
5. Serve immediately and enjoy!

This avocado and chickpea toast is not only delicious but packed with nutrients. The creamy avocado and protein-rich chickpeas make this a filling meal that’s perfect for brunch. The hint of lemon adds a refreshing tang, while the fresh parsley provides a burst of flavor, making it a perfect quick, healthy choice.

Zucchini and Corn Fritters

These zucchini and corn fritters are a savory and crispy brunch option that’s both gluten-free and egg-free. The combination of fresh zucchini, sweet corn, and gluten-free flour creates a deliciously crispy fritter that’s perfect for dipping in your favorite sauce or enjoying as a light main dish. These fritters are versatile and easy to make, ideal for a light brunch or snack.

Ingredients:

• 1 medium zucchini, grated
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup gluten-free flour
• 1/4 cup chickpea flour
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• Olive oil, for frying

Instructions:

1. Grate the zucchini and place it in a clean kitchen towel to squeeze out any excess moisture.
2. In a bowl, combine the zucchini, corn kernels, gluten-free flour, chickpea flour, nutritional yeast, garlic powder, onion powder, salt, and pepper. Mix until a thick batter forms.
3. Heat a little olive oil in a frying pan over medium heat. Spoon the batter into the pan to form small fritters.
4. Cook for 3-4 minutes on each side, until golden and crispy.
5. Serve warm, with a side of salsa or a vegan yogurt dip.

These zucchini and corn fritters are crispy on the outside and tender on the inside. Packed with vegetables and seasoned to perfection, they make for a savory, satisfying brunch. They’re light yet filling and can be enjoyed with a variety of dipping sauces or even as a side dish.

Chia Seed and Berry Parfait

This chia seed and berry parfait is a refreshing and healthy brunch option that’s both gluten-free and egg-free. With layers of chia pudding, fresh berries, and a touch of sweetness from maple syrup, this parfait is light but filling, making it the perfect choice for a nutritious brunch. It’s a great way to include fiber and antioxidants in your meal.

Ingredients:

• 1 cup almond milk
• 3 tablespoons chia seeds
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1 cup mixed berries (blueberries, raspberries, strawberries)
• 1/4 cup granola (optional)

Instructions:

1. In a bowl or jar, mix the almond milk, chia seeds, maple syrup, and vanilla extract. Stir well and refrigerate for at least 3 hours or overnight to allow the chia seeds to absorb the liquid and form a thick pudding.
2. Once the chia pudding is set, layer it in a glass with the mixed berries.
3. Top with granola for added crunch, if desired.
4. Serve immediately and enjoy!

This chia seed and berry parfait is a perfect, easy-to-make brunch. The chia pudding provides a satisfying base, while the fresh berries add a burst of sweetness and antioxidants. The granola adds a nice crunch, making it a balanced, light, and nutritious dish for anyone looking for a gluten-free, egg-free option.

Stuffed Bell Peppers with Quinoa and Black Beans

These stuffed bell peppers with quinoa and black beans are a savory and hearty brunch option that’s naturally gluten-free and egg-free. The combination of quinoa, black beans, and vegetables creates a filling and nutritious filling for the bell peppers, making this dish a satisfying and balanced meal. It’s a great way to enjoy a healthy, plant-based brunch.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 small onion, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1/2 cup tomato sauce
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a pan, sauté the diced onion over medium heat for 5 minutes until softened. Add the cumin, chili powder, salt, and pepper, and cook for another minute.
3. Add the cooked quinoa, black beans, and tomato sauce to the pan. Stir to combine and cook for 2-3 minutes until heated through.
4. Stuff the bell peppers with the quinoa and black bean mixture, packing them tightly.
5. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, until the peppers are tender.
6. Garnish with fresh cilantro and serve warm.

These stuffed bell peppers are a perfect balance of protein, fiber, and veggies. The quinoa and black beans provide a hearty filling, while the bell peppers add a mild sweetness. This dish is both flavorful and nutritious, ideal for a gluten-free and egg-free brunch.

Vegan Spinach and Mushroom Quinoa Salad

This vegan spinach and mushroom quinoa salad is a light yet filling brunch dish that’s both gluten-free and egg-free. The quinoa serves as a wholesome base, while the sautéed spinach and mushrooms add a savory depth of flavor. Tossed with a simple vinaigrette, this salad is both refreshing and satisfying.

Ingredients:

• 1 cup cooked quinoa
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a pan, heat the olive oil over medium heat and sauté the mushrooms until soft, about 5 minutes. Add the spinach and cook until wilted.
2. In a large bowl, combine the cooked quinoa, sautéed spinach, and mushrooms.
3. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
4. Pour the vinaigrette over the quinoa mixture and toss to combine.
5. Serve immediately or refrigerate for later.

This spinach and mushroom quinoa salad is both light and hearty. The quinoa provides a nutritious base, while the sautéed spinach and mushrooms add earthy flavors and nutrients. It’s a great gluten-free and egg-free option for a brunch salad that’s packed with plant-based goodness.

Sweet Potato and Kale Breakfast Skillet

This sweet potato and kale breakfast skillet is a savory and nutrient-dense brunch option that’s completely gluten-free and egg-free. Roasted sweet potatoes are combined with sautéed kale and onions, creating a filling and satisfying dish. It’s a wholesome meal that’s perfect for those seeking a savory and hearty plant-based brunch.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cups fresh kale, chopped
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes, until tender.
2. In a pan, sauté the diced onion over medium heat for 5 minutes until softened. Add the chopped kale and cook for an additional 5 minutes, until wilted.
3. Stir in the roasted sweet potatoes, smoked paprika, salt, and pepper. Cook for another 3–5 minutes to combine the flavors.
4. Serve warm.

This sweet potato and kale breakfast skillet is a deliciously savory brunch option. The roasted sweet potatoes provide a natural sweetness, while the kale adds a savory, nutrient-rich contrast. It’s an ideal dish for anyone looking for a filling, gluten-free, and egg-free brunch packed with flavor.

Note: More recipes are coming soon