35+ Flavorful Holiday Vegan Brunch Recipes for a Delicious Meal

The holiday season is a time for celebration, family gatherings, and, of course, indulgent meals.

Whether you’re hosting a holiday brunch or looking for new recipes to add to your festive spread, finding the perfect dishes that everyone will enjoy can be a challenge.

From savory dishes like tofu scrambles and stuffed mushrooms to sweet treats like vegan cinnamon rolls and chocolate avocado mousse, this list of 35+ holiday vegan brunch recipes is packed with flavorful options that cater to all tastes and dietary preferences.

Vegan doesn’t mean compromising on taste, and these recipes prove just that, offering delicious, plant-based alternatives that are every bit as comforting, festive, and indulgent as their non-vegan counterparts.

Whether you’re a seasoned vegan or simply looking to try something new this holiday season, these recipes will inspire you to create a memorable and delicious holiday brunch spread for your family and friends.

Get ready to impress your guests and savor the flavors of the season with these 35+ mouthwatering holiday vegan brunch recipes!

35+ Flavorful Holiday Vegan Brunch Recipes for a Delicious Meal

The holidays are all about coming together to share good food and create lasting memories, and with these 35+ holiday vegan brunch recipes, you’re sure to have a spread that everyone will love—whether they follow a vegan lifestyle or not.

From hearty savory dishes to sweet and decadent treats, there’s something for every palate and dietary need.

Not only are these recipes easy to make and full of flavor, but they’re also nourishing and plant-based, so you can feel good about the food you’re serving.

So this holiday season, embrace the vegan brunch magic—try a few of these recipes, and watch as your guests’ faces light up with delight.

Vegan Pumpkin Spice Pancakes

These vegan pumpkin spice pancakes are a perfect fall-inspired dish for your holiday brunch. Packed with seasonal spices like cinnamon, nutmeg, and ginger, they offer a warm, comforting flavor. The addition of pumpkin puree keeps them moist and fluffy, while the maple syrup drizzle adds the perfect touch of sweetness. Whether served with a dollop of dairy-free whipped cream or fresh fruit, these pancakes are sure to be a crowd-pleaser.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1 tbsp brown sugar
• 3/4 cup almond milk (or any plant-based milk)
• 1/2 cup pumpkin puree
• 1 tsp vanilla extract
• 1 tbsp vegetable oil or melted coconut oil

Instructions:

1. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, salt, and brown sugar.
2. In another bowl, mix the almond milk, pumpkin puree, vanilla extract, and vegetable oil until well combined.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
4. Heat a non-stick skillet over medium heat and lightly grease it.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side until golden brown and cooked through.
6. Serve with maple syrup, vegan butter, and your favorite toppings.

These vegan pumpkin spice pancakes make a delightful addition to any holiday brunch spread. With the rich pumpkin flavor and warm spices, they create a festive atmosphere while remaining light and dairy-free. Top them with fresh fruit or a sprinkle of chopped nuts for extra texture and flavor. Whether you’re hosting family or friends, this dish will bring comfort and joy to the table.

Vegan Sweet Potato and Kale Frittata

A savory and satisfying holiday brunch option, this vegan sweet potato and kale frittata is bursting with vibrant flavors. The creamy tofu base mimics the texture of eggs, while the combination of roasted sweet potatoes, sautéed kale, and aromatic onions creates a hearty, nutrient-packed meal. It’s a perfect dish for brunches that need something hearty but still light and plant-based.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 onion, diced
• 2 cups kale, chopped
• 1 block firm tofu, drained and crumbled
• 2 tbsp nutritional yeast
• 1 tsp turmeric
• 1/2 tsp garlic powder
• 1/4 tsp black salt (optional, for an “egg-like” flavor)
• 1/2 cup unsweetened almond milk
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potato with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly caramelized.
2. While the sweet potatoes are roasting, sauté the onion in a large skillet over medium heat for 5 minutes, until soft and translucent. Add the kale and cook for another 2-3 minutes until wilted.
3. In a bowl, combine the crumbled tofu, nutritional yeast, turmeric, garlic powder, black salt, and almond milk. Mix well to create a smooth, creamy mixture.
4. Once the sweet potatoes are roasted, add them to the skillet with the kale and onions. Pour the tofu mixture over the vegetables and stir gently to combine.
5. Cook on low heat for 5-7 minutes until the edges begin to set, then transfer the skillet to the oven. Bake for 15-20 minutes, or until the frittata is firm and golden.
6. Let it cool for a few minutes before slicing. Garnish with fresh parsley and serve warm.

This vegan frittata is perfect for those looking for a protein-packed, savory brunch option that doesn’t compromise on flavor. The sweetness of the roasted sweet potato pairs wonderfully with the earthiness of the kale, while the tofu provides a satisfying base. It’s a filling and delicious choice for a holiday brunch that is both hearty and healthy.

Vegan Cinnamon Apple French Toast

This vegan cinnamon apple French toast is a sweet and indulgent holiday treat that combines the classic comfort of French toast with a festive twist. Topped with sautéed cinnamon apples and a drizzle of maple syrup, this dish is both decadent and dairy-free. Perfect for a cozy brunch, this recipe will leave everyone feeling warm and satisfied.

Ingredients:

• 1 cup almond milk (or any plant-based milk)
• 1 tbsp ground flaxseed
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tbsp maple syrup (optional)
• 4 slices of thick-cut bread (use a sturdy, dairy-free variety)
• 2 apples, peeled and sliced
• 1 tbsp coconut oil
• 1 tsp cinnamon
• 1 tbsp maple syrup (for the apples)
• Powdered sugar (optional, for serving)

Instructions:

1. In a shallow bowl, whisk together the almond milk, flaxseed, vanilla extract, cinnamon, and maple syrup. Set aside.
2. Heat a non-stick skillet over medium heat and lightly grease it with oil or cooking spray.
3. Dip each slice of bread into the almond milk mixture, coating both sides. Place the bread onto the skillet and cook for 3-4 minutes on each side until golden brown.
4. While the French toast is cooking, heat the coconut oil in another skillet over medium heat. Add the apple slices and sauté for 5-7 minutes, until tender.
5. Sprinkle the apples with cinnamon and drizzle with maple syrup, cooking for an additional 2-3 minutes to caramelize.
6. Serve the French toast topped with the cinnamon apples, a dusting of powdered sugar (if desired), and a generous drizzle of maple syrup.

This vegan cinnamon apple French toast is a perfect holiday brunch option that combines warmth, sweetness, and a touch of nostalgia. The caramelized apples bring a festive feel, while the rich, spiced French toast creates a comforting dish that everyone can enjoy. Serve it with a side of fresh fruit or some vegan sausage for a complete holiday meal.

Vegan Avocado Toast with Cherry Tomatoes and Basil

This vibrant vegan avocado toast with cherry tomatoes and basil is a fresh and light brunch option, ideal for the holiday season. With creamy avocado, tangy tomatoes, and fragrant basil on a crispy slice of whole-grain bread, it’s a simple yet satisfying dish that can easily be customized to suit your taste. Whether you serve it as a side or the main dish, this colorful toast brings a burst of flavor to any holiday brunch.

Ingredients:

• 2 ripe avocados, mashed
• 4 slices whole-grain bread, toasted
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp balsamic glaze (optional)
• Red pepper flakes (optional, for a little heat)

Instructions:

1. Toast the slices of whole-grain bread until crispy and golden.
2. While the bread is toasting, halve the cherry tomatoes and chop the basil.
3. In a bowl, mash the avocados with a fork, then drizzle with olive oil and season with salt and pepper.
4. Spread the mashed avocado generously on each slice of toasted bread.
5. Top the avocado toast with halved cherry tomatoes and chopped basil.
6. Drizzle with balsamic glaze, if desired, and sprinkle with red pepper flakes for a little heat.
7. Serve immediately as a light, healthy brunch option.

This avocado toast with cherry tomatoes and basil is a delightful, fresh dish that’s easy to make and packed with nutrients. The creamy avocado balances beautifully with the sweetness of the tomatoes and the herbaceous basil, making it a refreshing choice for any holiday brunch. The addition of balsamic glaze adds a tangy finish that enhances the flavors, creating a sophisticated yet simple dish.

Vegan Banana Nut Oatmeal

A warm, comforting bowl of vegan banana nut oatmeal is a cozy and wholesome choice for a holiday brunch. With the natural sweetness of ripe bananas, crunchy walnuts, and hearty oats, this dish is filling and full of nutrients. It’s easy to prepare and can be customized with your favorite toppings, making it a versatile breakfast option that everyone will enjoy.

Ingredients:

• 1 cup rolled oats
• 2 cups almond milk (or any plant-based milk)
• 1 ripe banana, mashed
• 1/4 cup chopped walnuts
• 1 tbsp chia seeds (optional)
• 1 tsp cinnamon
• 1 tsp vanilla extract
• Maple syrup, to taste
• Fresh banana slices, for topping
• Extra walnuts, for topping

Instructions:

1. In a medium saucepan, combine the oats and almond milk. Bring to a simmer over medium heat, stirring occasionally.
2. Once the oats start to thicken (about 5-7 minutes), stir in the mashed banana, cinnamon, vanilla extract, and chia seeds (if using).
3. Continue cooking for another 2-3 minutes, stirring until the oatmeal reaches your desired consistency.
4. Remove from heat and stir in the chopped walnuts.
5. Serve the oatmeal in bowls, topped with fresh banana slices, additional walnuts, and a drizzle of maple syrup.

This vegan banana nut oatmeal offers a nutritious and satisfying start to your holiday brunch. The combination of oats, bananas, and walnuts creates a hearty yet sweet dish that’s perfect for colder months. It’s rich in fiber, protein, and healthy fats, making it a great option for keeping you full and energized throughout the day. Add a drizzle of maple syrup for extra sweetness or enjoy it as is for a naturally sweet breakfast.

Vegan Cinnamon Roll Casserole

This vegan cinnamon roll casserole is a decadent, holiday-worthy brunch dish that combines the irresistible flavors of cinnamon rolls in an easy-to-make casserole form. The fluffy, cinnamony layers are perfectly complemented by a sweet glaze, making it a crowd-pleasing treat that will impress your guests. It’s a great option if you want the classic taste of cinnamon rolls without the fuss of individual rolls.

Ingredients:

• 1 can (14 oz) vegan cinnamon rolls (store-bought or homemade)
• 1 cup almond milk (or any plant-based milk)
• 1/4 cup maple syrup
• 2 tbsp ground flaxseed (optional, for added texture)
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/4 cup chopped pecans (optional)
• Powdered sugar (for drizzling)

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
2. Cut the cinnamon rolls into quarters and arrange them in the prepared baking dish, slightly overlapping.
3. In a bowl, whisk together the almond milk, maple syrup, ground flaxseed, cinnamon, and vanilla extract until smooth.
4. Pour the mixture evenly over the cinnamon rolls in the baking dish.
5. Bake for 25-30 minutes, or until the cinnamon rolls are golden brown and the casserole is set.
6. Once out of the oven, drizzle with the icing that comes with the cinnamon rolls or make your own glaze with powdered sugar and a bit of almond milk.
7. Serve warm, topped with chopped pecans for added crunch.

This vegan cinnamon roll casserole takes the best parts of cinnamon rolls and turns them into an easy-to-make, shareable dish that’s perfect for holiday brunches. The combination of the soft, pillowy cinnamon rolls with the sweet maple glaze is pure comfort food. Whether you’re serving a crowd or just treating yourself, this dish will make your brunch extra special.

Vegan Stuffed Mushrooms

These vegan stuffed mushrooms are an elegant and savory holiday brunch dish, filled with a flavorful combination of breadcrumbs, garlic, and herbs. They’re an ideal appetizer or side dish, offering a satisfying bite-sized treat that’s both light and delicious. With a crispy topping and savory filling, these stuffed mushrooms are sure to be a hit at your holiday table.

Ingredients:

• 12 large cremini or white mushrooms, stems removed
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup nutritional yeast
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1/4 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup vegan cream cheese (optional, for added creaminess)

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking sheet.
2. Clean the mushrooms and remove the stems. Set the mushroom caps aside.
3. In a pan, heat the olive oil over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
4. Add the breadcrumbs, nutritional yeast, parsley, thyme, salt, and pepper to the pan. Stir well, then cook for another 2-3 minutes until the breadcrumbs are lightly toasted.
5. If using, add the vegan cream cheese to the mixture for extra creaminess and stir to combine.
6. Spoon the breadcrumb mixture into the mushroom caps, pressing it in gently to fill them.
7. Place the stuffed mushrooms on the prepared baking sheet and bake for 15-20 minutes, or until golden and crispy on top.
8. Serve warm as an appetizer or side dish.

These vegan stuffed mushrooms are the perfect addition to your holiday brunch, offering a savory, satisfying bite with a crispy topping and flavorful filling. The combination of garlic, herbs, and nutritional yeast creates a rich, savory taste that pairs perfectly with the earthy mushrooms. Whether you serve them as appetizers or a side dish, these stuffed mushrooms are sure to impress your guests.

Vegan Pumpkin Pancakes

These vegan pumpkin pancakes are the perfect combination of cozy flavors and fluffy texture, making them a festive and satisfying addition to any holiday brunch. With the richness of pumpkin and warm spices like cinnamon and nutmeg, these pancakes will fill your kitchen with delicious aromas and provide a wholesome start to your day. Top them off with maple syrup, vegan butter, or your favorite fruit for an extra special touch.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup canned pumpkin puree
• 1 tbsp brown sugar or maple syrup
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1 cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• Vegan butter or oil for frying

Instructions:

1. In a large bowl, combine the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
2. In a separate bowl, whisk together the pumpkin puree, almond milk, vanilla extract, and brown sugar or maple syrup until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be thick but pourable.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with vegan butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side or until golden brown and cooked through.
6. Serve hot with maple syrup, vegan butter, or fresh fruit.

These vegan pumpkin pancakes are a heartwarming addition to your holiday brunch spread. The combination of pumpkin and spices creates a festive flavor that perfectly complements the fluffy texture of the pancakes. Drizzle with syrup and enjoy a comforting, seasonal treat that everyone will love.

Vegan Sweet Potato Hash

This vegan sweet potato hash is a hearty, flavorful dish that’s perfect for a holiday brunch. Packed with roasted sweet potatoes, bell peppers, onions, and spinach, this dish is a colorful, nutrient-rich option that will keep you energized all day long. It’s easy to make, customizable, and can be served as a side or as a main dish for brunch.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 2 cups fresh spinach, chopped
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced (for topping)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread them evenly on the baking sheet.
3. Roast the sweet potatoes for 20-25 minutes, or until they are tender and slightly crispy around the edges, stirring halfway through.
4. While the sweet potatoes are roasting, heat a large skillet over medium heat. Add the diced bell pepper and onion and sauté for 5-7 minutes until softened.
5. Once the sweet potatoes are done, add them to the skillet with the peppers and onions, then stir in the chopped spinach. Cook for another 2-3 minutes until the spinach wilts.
6. Remove from heat and garnish with fresh cilantro and avocado slices before serving.

This vegan sweet potato hash is a satisfying, nutrient-packed dish that’s perfect for holiday brunches. The sweet potatoes add a natural sweetness, while the bell peppers, onions, and spinach provide a savory, hearty flavor. Topped with avocado and fresh cilantro, it’s a balanced and delicious dish that’s sure to please.

Vegan Tofu Scramble with Veggies

A flavorful, protein-packed alternative to scrambled eggs, this vegan tofu scramble with veggies is a hearty and satisfying dish perfect for a holiday brunch. Tofu, when crumbled and sautéed with spices, mimics the texture of scrambled eggs while absorbing all the savory seasonings. Paired with colorful vegetables, this dish is vibrant, nutritious, and easy to prepare.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 tbsp olive oil
• 1/2 red bell pepper, diced
• 1/4 onion, diced
• 1/2 cup spinach, chopped
• 1/4 tsp turmeric
• 1/4 tsp cumin
• Salt and pepper to taste
• 2 tbsp nutritional yeast
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced bell pepper and onion, and sauté for 5-7 minutes until softened.
2. Add the crumbled tofu to the skillet and stir to combine with the peppers and onions. Cook for 5-7 minutes, stirring occasionally, until the tofu begins to brown slightly.
3. Sprinkle in the turmeric, cumin, salt, and pepper, and stir to evenly coat the tofu mixture.
4. Add the chopped spinach to the skillet and cook for an additional 2-3 minutes until the spinach wilts.
5. Stir in the nutritional yeast for a cheesy flavor and remove from heat.
6. Garnish with fresh parsley before serving.

This vegan tofu scramble is a perfect, protein-rich option for your holiday brunch. The combination of spices and nutritional yeast gives it a savory, egg-like flavor, while the veggies add color and freshness. It’s a customizable dish, so feel free to add more vegetables or spices based on your preferences.

Vegan Apple Cinnamon Muffins

These vegan apple cinnamon muffins are soft, moist, and filled with warm spices, making them an ideal treat for a cozy holiday brunch. The sweetness of the apples combined with the comforting cinnamon flavor creates a delicious, festive muffin that everyone will love. Perfect for making ahead and serving on a busy holiday morning, these muffins are a crowd-pleaser.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar or coconut sugar
• 1 tbsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1/2 cup unsweetened applesauce
• 1/2 cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 large apple, peeled, cored, and diced
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the applesauce, almond milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the diced apple and chopped walnuts (if using).
6. Divide the batter evenly among the muffin cups and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool before serving.

These vegan apple cinnamon muffins are a delicious, comforting addition to your holiday brunch. The tender texture and natural sweetness of the apples paired with the aromatic cinnamon make for a delightful treat. These muffins are easy to make, and their festive flavors will leave everyone asking for more.

Vegan Cinnamon Rolls

These vegan cinnamon rolls are a sweet, fluffy, and indulgent treat that will make your holiday brunch extra special. With a soft dough that rises beautifully and a rich, gooey cinnamon-sugar filling, these rolls are perfect for sharing with friends and family. Topped with a creamy vegan glaze, they’re a crowd-pleaser that’s easy to make and will fill your home with a delicious aroma.

Ingredients:

• 2 1/4 tsp active dry yeast
• 1 cup warm almond milk (or any plant-based milk)
• 1/4 cup melted coconut oil
• 1/4 cup maple syrup
• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 cup brown sugar (for filling)
• 2 tbsp cinnamon (for filling)
• 1/2 cup vegan butter, softened (for filling)
• 1 cup powdered sugar (for glaze)
• 2 tbsp almond milk (for glaze)
• 1 tsp vanilla extract (for glaze)

Instructions:

1. In a small bowl, dissolve the yeast in warm almond milk with a pinch of sugar. Let it sit for 5-10 minutes until foamy.
2. In a large bowl, mix the flour, salt, and cinnamon. Add the yeast mixture, melted coconut oil, and maple syrup. Stir to form a dough.
3. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a towel, and let it rise for about 1 hour or until doubled in size.
4. Preheat your oven to 350°F (175°C). Once the dough has risen, roll it out on a floured surface into a rectangle shape.
5. Spread the softened vegan butter over the dough, then sprinkle with brown sugar and cinnamon.
6. Roll the dough tightly and cut it into 12 equal pieces. Place the rolls in a greased baking dish and let them rise for 30 minutes.
7. Bake for 20-25 minutes, until golden brown.
8. For the glaze, whisk together powdered sugar, almond milk, and vanilla extract until smooth. Drizzle over the warm cinnamon rolls before serving.

These vegan cinnamon rolls are everything you want in a sweet brunch treat: soft, warm, and bursting with flavor. They’re a fun and festive option for your holiday table, perfect for both kids and adults alike. Whether served with coffee or as a stand-alone treat, these cinnamon rolls will be a highlight of your holiday celebration.

Vegan Chia Pudding Parfaits

Vegan chia pudding parfaits are a delicious and nutritious way to start your holiday brunch. These layers of creamy chia pudding, fresh fruit, and granola are not only visually stunning but also packed with nutrients. The chia seeds provide omega-3s and fiber, while the fruit adds natural sweetness and color, making this dish a healthy and satisfying choice for brunch.

Ingredients:

• 1/2 cup chia seeds
• 2 cups almond milk (or any plant-based milk)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1/2 cup granola
• Fresh mint leaves (for garnish)

Instructions:

1. In a medium bowl, whisk together the chia seeds, almond milk, maple syrup, and vanilla extract.
2. Cover and refrigerate for at least 4 hours, or overnight, to allow the chia pudding to thicken.
3. Once the chia pudding has set, layer it in serving glasses with fresh berries and granola. Start with a layer of chia pudding, followed by berries, then granola, and repeat.
4. Finish with a layer of chia pudding, and top with additional berries and granola.
5. Garnish with fresh mint leaves and serve immediately.

These chia pudding parfaits are a refreshing, light, and healthy option for a holiday brunch. They offer a good balance of creamy, crunchy, and fruity textures, making each bite a satisfying experience. Perfect for those looking for a wholesome brunch dish, these parfaits will impress guests while keeping things easy and fuss-free.

Vegan Avocado Toast with Roasted Tomatoes

This vegan avocado toast with roasted tomatoes is a simple, yet incredibly flavorful brunch option. The creamy, rich avocado pairs beautifully with sweet, caramelized roasted tomatoes, all piled on top of crispy toast. Topped with a drizzle of olive oil, fresh herbs, and a sprinkle of salt and pepper, this dish is quick to prepare and bursting with vibrant flavors.

Ingredients:

• 2 ripe avocados, mashed
• 4 slices whole-grain bread
• 1 pint cherry tomatoes, halved
• 1 tbsp olive oil (for roasting tomatoes)
• 1 tsp balsamic vinegar
• Salt and pepper to taste
• Fresh basil or parsley for garnish
• Optional: Red pepper flakes for extra flavor

Instructions:

1. Preheat your oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet and drizzle with olive oil and balsamic vinegar. Season with salt and pepper.
2. Roast the tomatoes for 15-20 minutes, or until they are soft and caramelized.
3. While the tomatoes are roasting, toast the slices of whole-grain bread to your desired crispiness.
4. Mash the avocados and season with salt, pepper, and a squeeze of lemon juice.
5. Spread the mashed avocado generously over each slice of toast.
6. Once the tomatoes are done, spoon them over the avocado toast and garnish with fresh basil or parsley. Optionally, sprinkle with red pepper flakes for a little heat.

This vegan avocado toast with roasted tomatoes is a flavorful, satisfying, and nutritious dish that’s perfect for brunch. The combination of creamy avocado, sweet roasted tomatoes, and crispy toast creates a delicious harmony of textures and flavors. It’s simple, yet packed with nutrients, making it a great addition to any holiday meal.

Vegan French Toast Casserole

This vegan French toast casserole is a holiday brunch game-changer. It’s a twist on traditional French toast, made into an easy-to-serve casserole that’s perfect for a group. The rich, custardy filling is infused with cinnamon and vanilla, and the top gets perfectly golden and crisp. Serve with fresh fruit, maple syrup, or vegan whipped cream for a decadent treat that will impress your guests.

Ingredients:

• 1 loaf of day-old bread (preferably challah or brioche), cubed
• 1 1/2 cups almond milk (or any plant-based milk)
• 1/4 cup maple syrup
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Pinch of salt
• 1/4 cup vegan butter (melted)
• Fresh berries and maple syrup (for serving)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the almond milk, maple syrup, cornstarch, vanilla extract, cinnamon, nutmeg, and salt until smooth.
3. Add the cubed bread to the bowl and gently toss to coat the bread with the custard mixture. Let it sit for 10-15 minutes to allow the bread to soak up the mixture.
4. Pour the bread mixture into the greased baking dish and spread it out evenly. Drizzle the melted vegan butter over the top.
5. Bake for 40-45 minutes, or until the top is golden brown and crispy.
6. Serve the casserole hot, topped with fresh berries and a drizzle of maple syrup.

This vegan French toast casserole is the ultimate comfort food for a holiday brunch. It’s rich, custardy, and perfectly spiced, with the convenience of a casserole that can be made in advance. The combination of crispy edges and soft, sweet centers makes each bite a treat, and it’s sure to be a favorite on your holiday table.

Vegan Mushroom and Spinach Quiche

This vegan mushroom and spinach quiche is the perfect savory brunch dish, offering a rich, creamy filling inside a golden, flaky crust. Packed with earthy mushrooms, fresh spinach, and a flavorful vegan custard, it’s a filling and nutritious option for your holiday brunch. The combination of savory ingredients and creamy texture will have everyone coming back for seconds.

Ingredients:

• 1 pre-made vegan pie crust (or homemade)
• 1 tbsp olive oil
• 1 cup mushrooms, sliced
• 2 cups spinach, chopped
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1/2 cup silken tofu
• 1/4 cup nutritional yeast
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). If using a pre-made pie crust, bake it for 10-12 minutes according to the package directions.
2. In a pan, heat the olive oil over medium heat. Add the mushrooms and sauté for about 5 minutes until tender.
3. Add the spinach and cook until wilted. Remove from heat and set aside.
4. In a blender or food processor, combine almond milk, silken tofu, nutritional yeast, Dijon mustard, garlic powder, salt, and pepper. Blend until smooth.
5. Add the sautéed mushrooms and spinach into the blender and pulse a few times to incorporate.
6. Pour the mixture into the pre-baked pie crust and smooth it out evenly.
7. Bake for 30-35 minutes, or until the quiche is set and the top is lightly golden.
8. Garnish with fresh thyme or parsley and serve warm.

This vegan mushroom and spinach quiche is a fantastic dish for a holiday brunch, offering a rich and savory flavor profile that will delight your guests. The creamy filling combined with the earthy mushrooms and fresh spinach makes it both satisfying and wholesome. It’s easy to prepare in advance, making it a stress-free addition to your brunch spread.

Vegan Pancakes with Berry Compote

These fluffy vegan pancakes with berry compote are a holiday brunch classic that’s both delicious and easy to make. Light, airy, and naturally sweetened, these pancakes are topped with a homemade berry compote that adds a burst of flavor. The tangy berries perfectly complement the soft, fluffy pancakes, making this dish a breakfast favorite for any occasion.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 1/4 cups almond milk (or any plant-based milk)
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• 2 cups mixed berries (blueberries, raspberries, strawberries)
• 2 tbsp maple syrup (for compote)
• Powdered sugar (optional, for garnish)

Instructions:

1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, combine the almond milk, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable.
3. Heat a non-stick skillet or griddle over medium heat. Lightly grease it with oil or cooking spray.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
5. In a small saucepan, heat the mixed berries and maple syrup over medium heat. Simmer for 5-7 minutes, stirring occasionally, until the berries break down and form a thick syrup.
6. Stack the pancakes on plates, top with berry compote, and dust with powdered sugar if desired.

These vegan pancakes with berry compote are the perfect way to indulge in a sweet, flavorful brunch. The fluffy pancakes are satisfying on their own, but the tangy, sweet berry compote adds an irresistible touch that makes them extra special. Whether you’re serving them for a holiday brunch or a casual weekend breakfast, these pancakes are sure to impress.

Vegan Sweet Potato Hash

This vegan sweet potato hash is a hearty and flavorful dish that makes a wonderful addition to your holiday brunch. Roasted sweet potatoes, bell peppers, onions, and spinach are sautéed together to create a savory, filling dish that’s both comforting and nutritious. It’s an excellent choice for those looking for a savory, plant-based option to complement their brunch spread.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 bell pepper, diced
• 1 onion, diced
• 2 cups spinach, chopped
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them out in a single layer on a baking sheet.
2. Roast the sweet potatoes for 20-25 minutes, or until they are tender and slightly crispy on the edges.
3. While the sweet potatoes are roasting, heat a skillet over medium heat. Add a little olive oil and sauté the bell pepper and onion until softened, about 5-7 minutes.
4. Add the roasted sweet potatoes to the skillet along with the chopped spinach. Stir to combine and cook until the spinach wilts, about 2-3 minutes.
5. Garnish with fresh cilantro or parsley and serve warm.

This vegan sweet potato hash is a savory, filling dish that’s packed with flavor and nutrition. The roasted sweet potatoes add a natural sweetness, which balances perfectly with the smoky paprika and sautéed vegetables. It’s a versatile dish that can be enjoyed as a main course or as a side for other brunch dishes. Its hearty nature makes it an ideal choice for a holiday spread.

Vegan Apple Cinnamon Muffins

These vegan apple cinnamon muffins are perfect for a cozy holiday brunch. Soft and moist with a hint of cinnamon, they are filled with chunks of sweet, juicy apples, offering the perfect balance of warmth and freshness. They’re quick to prepare and easy to serve, making them a wonderful addition to any holiday table.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup unsweetened applesauce
• 1/4 cup vegetable oil
• 1/2 cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 apple, peeled and chopped

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt.
3. In another bowl, mix together the applesauce, vegetable oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chopped apple.
5. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool before serving.

These vegan apple cinnamon muffins are a perfect blend of sweetness and spice. The apples add moisture and a burst of freshness, while the cinnamon gives them that cozy holiday flavor. They’re a fantastic grab-and-go option for a busy brunch, and they’ll be sure to please guests of all ages. Whether served with coffee or enjoyed on their own, these muffins are a must-try for your holiday celebration.

Note: More recipes​ are coming soon!