30+ Easy and Delicious Saturday Vegan Brunch Recipes for a Perfect Start

Saturdays are meant for relaxation, indulgence, and a delicious brunch that sets the tone for the weekend.

If you’re a vegan or simply looking for plant-based alternatives that are both healthy and scrumptious, you’ve come to the right place.

Vegan brunch recipes are a perfect way to enjoy fresh, wholesome ingredients in a variety of creative dishes.

From savory options like vegan tofu scrambles to sweet treats like berry-filled pancakes, there’s something for everyone.

In this blog post, we’ll guide you through 30+ vegan Saturday brunch recipes that are easy to make, bursting with flavor, and perfect for any occasion.

Whether you’re cooking for a crowd or simply craving a satisfying dish for yourself, these recipes will help you transform your Saturdays into a nourishing, plant-powered celebration.

30+ Easy and Delicious Saturday Vegan Brunch Recipes for a Perfect Start

With these 30+ vegan brunch recipes, you can now enjoy every Saturday morning with a delicious spread that aligns with your plant-based lifestyle.

From savory savory to sweet indulgences, these recipes are packed with nutrients and bursting with flavors that will leave you satisfied and energized for the day ahead.

No more searching for the perfect brunch—now you have a whole list of easy, mouthwatering ideas to choose from.

Whether you’re hosting friends, enjoying a quiet morning alone, or feeding your family, these recipes are sure to impress and nourish.

Get ready to elevate your Saturday mornings with these vegan brunch ideas that will make every bite feel like a treat!

Vegan Chickpea Omelette

This vegan chickpea omelette is a protein-packed, savory brunch option that’s easy to customize with your favorite vegetables. Made with chickpea flour, it’s gluten-free and packed with wholesome ingredients, perfect for a satisfying Saturday brunch.

Ingredients:

• 1 cup chickpea flour
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black salt (kala namak)
• 1/4 teaspoon baking powder
• 3/4 cup water
• 1/2 cup diced bell peppers
• 1/4 cup chopped red onions
• 1/4 cup chopped spinach
• 1 tablespoon olive oil

Instructions:

1. In a large mixing bowl, combine chickpea flour, turmeric, garlic powder, black salt, and baking powder.
2. Gradually add water, whisking until you achieve a smooth, pancake-like batter.
3. Stir in the diced bell peppers, onions, and spinach.
4. Heat olive oil in a non-stick skillet over medium heat.
5. Pour in a ladle of the batter, spreading it into a circular shape.
6. Cook for 3-4 minutes on each side until golden brown and cooked through.
7. Serve warm with avocado slices or your favorite vegan sauce.

This chickpea omelette is a versatile dish that satisfies both taste and nutrition. The blend of black salt adds an eggy flavor, making it an authentic vegan alternative.

Avocado Toast with Herbed Cashew Cream

Elevate your brunch game with creamy avocado slices atop crispy toast, enhanced by a luscious herbed cashew cream. It’s a simple yet indulgent vegan delight packed with healthy fats and fresh flavors.

Ingredients:

• 4 slices whole-grain bread
• 2 ripe avocados, sliced
• 1 cup raw cashews (soaked for 4 hours)
• 2 tablespoons nutritional yeast
• Juice of 1 lemon
• 1 clove garlic
• 1/4 cup water
• 1/4 teaspoon sea salt
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh chives, chopped

Instructions:

1. Drain and rinse the soaked cashews.
2. In a blender, combine cashews, nutritional yeast, lemon juice, garlic, water, and sea salt. Blend until smooth.
3. Stir in chopped dill and chives.
4. Toast the bread slices until golden.
5. Spread a generous layer of herbed cashew cream on each slice.
6. Top with avocado slices and season with additional salt and pepper if desired.

This avocado toast is more than just a trend—it’s a nourishing, flavorful meal that’s perfect for a relaxed Saturday. The herbed cashew cream provides a creamy contrast to the avocado, making each bite irresistible.

Sweet Potato and Kale Breakfast Hash

A hearty, savory brunch dish made with roasted sweet potatoes, kale, and a touch of spice. This hash is filling, vibrant, and bursting with nutrients to energize your weekend.

Ingredients:

• 2 medium sweet potatoes, diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 cup chopped kale
• 1/2 cup canned black beans, drained and rinsed
• 1/4 cup diced red onion
• 2 tablespoons nutritional yeast

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly on a baking sheet.
3. Roast for 20-25 minutes, stirring halfway, until tender and golden.
4. Heat a skillet over medium heat. Add the roasted sweet potatoes, kale, black beans, and red onion. Sauté for 5-7 minutes until the kale wilts.
5. Sprinkle with nutritional yeast and serve warm.

This sweet potato and kale breakfast hash is a nutrient-dense option that’s both satisfying and easy to prepare. Its bold flavors and vibrant colors make it a standout dish for your Saturday brunch lineup.

Vegan Banana Pancakes with Maple Syrup

These vegan banana pancakes are fluffy, naturally sweet, and the perfect way to start your Saturday. With ripe bananas blended into the batter, these pancakes offer a light, comforting breakfast without any dairy or eggs.

Ingredients:

• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon maple syrup
• 1 cup almond milk
• 1 ripe banana, mashed
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil (for cooking)
• Additional maple syrup and sliced bananas for serving

Instructions:

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, mash the banana and mix it with almond milk, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat coconut oil in a non-stick skillet over medium heat.
5. Pour 1/4 cup of batter into the skillet and cook for 2-3 minutes on each side, until golden brown.
6. Serve the pancakes warm with extra maple syrup and banana slices.

These vegan banana pancakes are the perfect combination of fluffy texture and sweet flavor. The bananas provide natural sweetness, so you can indulge in this comforting dish without any added sugars.

Vegan Tofu Scramble with Veggies

A savory, protein-packed tofu scramble that rivals scrambled eggs, this vegan dish is loaded with flavor and nutrients. It’s a great choice for a satisfying Saturday brunch, full of colorful veggies and seasonings.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1/4 cup diced bell peppers
• 1/4 cup diced red onions
• 1/4 cup spinach
• 1/4 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1 tablespoon nutritional yeast
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the diced bell peppers and onions, cooking for 3-4 minutes until softened.
3. Add the crumbled tofu to the pan, stirring well.
4. Sprinkle turmeric, garlic powder, black pepper, and nutritional yeast over the tofu, stirring to coat evenly.
5. Cook for an additional 5-7 minutes, stirring occasionally.
6. Stir in the spinach and cook for another 1-2 minutes until wilted.
7. Season with salt to taste and garnish with chopped parsley before serving.

This tofu scramble is a fantastic alternative to scrambled eggs, with plenty of veggies and a savory flavor that will make your brunch feel satisfying and wholesome. The nutritional yeast adds a cheesy flavor, making it even more delicious.

Vegan Breakfast Burrito

This hearty and flavorful vegan breakfast burrito is packed with protein-rich ingredients, including black beans, avocado, and a tofu scramble. Wrapped in a warm tortilla, it’s the perfect brunch dish that can easily be made ahead of time for a quick meal.

Ingredients:

• 2 large flour tortillas
• 1 block firm tofu, crumbled
• 1/2 cup black beans, drained and rinsed
• 1/4 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup corn kernels
• 1 ripe avocado, sliced
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Add the crumbled tofu and cook for 5-7 minutes, stirring occasionally.
3. Sprinkle chili powder, cumin, salt, and pepper over the tofu, stirring well.
4. Stir in the black beans, tomatoes, red onion, and corn, and cook for another 3-4 minutes.
5. Warm the tortillas in a separate pan or microwave.
6. To assemble, spoon the tofu mixture onto the center of each tortilla and top with avocado slices.
7. Roll up the tortillas, folding in the sides to form a burrito.
8. Garnish with fresh cilantro and serve warm.

This vegan breakfast burrito is a fantastic way to start the day. It’s full of protein, healthy fats, and loads of flavor from the cumin and chili powder, making it a satisfying and filling brunch.

Vegan Chia Pudding with Berries

For a refreshing, no-cook brunch option, this vegan chia pudding is a great choice. Packed with fiber and healthy fats, chia seeds create a creamy, thick pudding when combined with plant-based milk, topped with antioxidant-rich berries for extra flavor.

Ingredients:

• 1/4 cup chia seeds
• 1 cup almond milk
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• 1 tablespoon shredded coconut (optional)
• 1 tablespoon chopped nuts (optional)

Instructions:

1. In a bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract.
2. Cover the bowl and refrigerate for at least 4 hours or overnight until the chia seeds absorb the liquid and the pudding thickens.
3. Once the pudding has set, stir it well.
4. Top with mixed berries, shredded coconut, and chopped nuts.
5. Serve chilled.

This vegan chia pudding is a refreshing and healthy option that’s easy to prepare in advance. It’s light, yet filling, and the addition of fresh berries adds a burst of natural sweetness and flavor, making it an ideal Saturday brunch treat.

Vegan Pancake Tacos with Fruit Salsa

These vegan pancake tacos combine the sweetness of pancakes with the freshness of fruit salsa, making a fun and vibrant Saturday brunch option. The pancakes are light and fluffy, while the fruit salsa adds a zesty contrast, creating the perfect balance of flavors.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup almond milk
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup diced mango
• 1/2 cup diced strawberries
• 1/2 cup diced kiwi
• Juice of 1 lime
• 1 tablespoon chopped mint leaves

Instructions:

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, combine almond milk, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until combined.
4. Heat a non-stick skillet over medium heat and lightly grease it.
5. Pour small portions of batter onto the skillet to form mini pancakes, cooking for 2-3 minutes on each side until golden brown.
6. In a separate bowl, mix the diced mango, strawberries, kiwi, lime juice, and chopped mint to make the fruit salsa.
7. Once the pancakes are ready, fold them into taco shapes and fill with the fruit salsa.
8. Serve immediately, garnished with extra mint if desired.

These vegan pancake tacos are a creative twist on traditional pancakes, and the fruit salsa adds a fresh, tangy kick to the sweet, fluffy pancakes. It’s a fun and light brunch that will be a hit with both kids and adults alike.

Vegan Tempeh Bacon and Avocado Sandwich

This vegan tempeh bacon and avocado sandwich is the perfect combination of smoky, savory tempeh and creamy avocado, all packed between slices of hearty bread. It’s a delicious and filling brunch option that’s both satisfying and nutritious.

Ingredients:

• 1 block tempeh, sliced thinly
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon liquid smoke
• 1/2 teaspoon smoked paprika
• 1 ripe avocado, sliced
• 4 slices whole-grain bread
• 1 tablespoon vegan mayonnaise
• 1/4 cup spinach leaves
• Salt and pepper to taste

Instructions:

1. In a shallow dish, combine soy sauce, maple syrup, liquid smoke, and smoked paprika.
2. Place the sliced tempeh into the marinade, ensuring each piece is coated, and let it marinate for at least 15 minutes.
3. Heat a skillet over medium heat and cook the tempeh slices for 2-3 minutes on each side, until crispy and golden.
4. While the tempeh cooks, toast the bread slices in a separate pan or toaster.
5. Spread vegan mayonnaise on each slice of toast.
6. Layer the tempeh, avocado slices, and spinach on one slice of bread, then top with the other slice.
7. Cut the sandwich in half and serve immediately.

This vegan tempeh bacon and avocado sandwich is rich in protein, healthy fats, and flavor. The tempeh bacon offers a smoky, savory bite that pairs beautifully with the creamy avocado, making it the ideal brunch choice.

Vegan Sweet Potato Toasts

These vegan sweet potato toasts are a fun, nutrient-packed alternative to traditional bread toast. With just a few ingredients, you can create a delicious and customizable brunch dish that’s both savory and satisfying.

Ingredients:

• 2 medium sweet potatoes
• 1/4 cup hummus
• 1/4 cup cherry tomatoes, halved
• 1 tablespoon pumpkin seeds
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the sweet potatoes into 1/4-inch thick slices, and brush both sides with olive oil.
3. Place the sweet potato slices on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly crispy.
4. Once roasted, spread a thin layer of hummus on each sweet potato slice.
5. Top with cherry tomatoes, pumpkin seeds, salt, and pepper.
6. Garnish with chopped fresh parsley and serve immediately.

These vegan sweet potato toasts are a creative and healthy brunch option. The sweet potatoes provide a hearty base, while the hummus adds creaminess and the toppings bring a burst of flavor, making this dish both satisfying and vibrant.

Vegan Coconut Yogurt Parfait

This vegan coconut yogurt parfait is a creamy, dairy-free breakfast option that layers coconut yogurt with granola and fresh fruit. It’s easy to prepare, refreshing, and perfect for a light yet satisfying Saturday brunch.

Ingredients:

• 1 cup coconut yogurt (dairy-free)
• 1/2 cup granola
• 1/2 cup mixed berries (blueberries, raspberries, strawberries)
• 1 tablespoon chia seeds
• 1 tablespoon shredded coconut
• 1 tablespoon maple syrup (optional)

Instructions:

1. In a glass or small jar, layer coconut yogurt, granola, and mixed berries.
2. Repeat the layers until the jar is filled.
3. Top with chia seeds, shredded coconut, and a drizzle of maple syrup if desired.
4. Serve immediately, or refrigerate for an hour for a chilled treat.

This vegan coconut yogurt parfait is a refreshing and nutritious brunch dish that’s packed with antioxidants, healthy fats, and fiber. The coconut yogurt offers a rich, creamy texture, while the granola and berries provide a satisfying crunch and burst of natural sweetness.

Vegan Avocado Toast with Cherry Tomatoes

This simple yet flavorful avocado toast is topped with ripe cherry tomatoes, creating a perfect balance of creamy and tangy flavors. A quick and satisfying brunch, it’s packed with healthy fats and nutrients to fuel your Saturday.

Ingredients:

• 2 slices whole-grain bread
• 1 ripe avocado, mashed
• 1/2 teaspoon lemon juice
• Salt and pepper to taste
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 tablespoon balsamic glaze (optional)
• Fresh basil leaves for garnish

Instructions:

1. Toast the slices of whole-grain bread until golden brown.
2. In a small bowl, mash the avocado with lemon juice, salt, and pepper.
3. Spread the mashed avocado evenly over the toasted bread.
4. In a small pan, heat olive oil over medium heat and lightly sauté the cherry tomatoes for 2-3 minutes, just until softened.
5. Top the avocado toast with the sautéed cherry tomatoes.
6. Drizzle with balsamic glaze and garnish with fresh basil leaves.
7. Serve immediately and enjoy!

This vegan avocado toast with cherry tomatoes is a delicious and nutritious brunch that is easy to prepare. The creamy avocado is perfectly complemented by the juicy, sautéed tomatoes and the balsamic glaze, making this dish a flavorful and satisfying choice for any weekend brunch.

Vegan Cinnamon Rolls

These vegan cinnamon rolls are soft, gooey, and the ultimate treat for a weekend brunch. The dough is fluffy, while the cinnamon filling offers a sweet, comforting flavor, and a simple glaze ties everything together.

Ingredients:

• 1 cup almond milk
• 2 tablespoons maple syrup
• 2 teaspoons active dry yeast
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/4 cup coconut sugar
• 1 tablespoon ground cinnamon
• 1/4 cup vegan butter, softened
• 1/2 cup powdered sugar (for glaze)
• 1 tablespoon almond milk (for glaze)

Instructions:

1. In a small bowl, combine almond milk and maple syrup. Warm the mixture in the microwave for about 30 seconds, then sprinkle the yeast over it. Let it sit for 5-10 minutes until frothy.
2. In a large bowl, mix the flour and salt. Add the yeast mixture, melted coconut oil, and vanilla extract. Stir until a dough forms, then knead for about 5 minutes until smooth.
3. Cover the dough with a damp cloth and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
4. Preheat the oven to 350°F (175°C).
5. Roll the dough out into a rectangle on a lightly floured surface. Spread softened vegan butter over the dough, then sprinkle with coconut sugar and cinnamon.
6. Roll up the dough and slice it into 12 even pieces. Place the rolls in a greased baking dish and bake for 20-25 minutes, until golden.
7. For the glaze, mix powdered sugar and almond milk in a small bowl until smooth. Drizzle over the warm cinnamon rolls.
8. Serve warm and enjoy!

These vegan cinnamon rolls are a perfect weekend brunch treat. The soft, fluffy dough, paired with the sweet cinnamon filling and creamy glaze, makes this dish irresistible. They’re perfect for sharing and will make any brunch feel special.

Vegan Chickpea Salad Sandwich

This vegan chickpea salad sandwich is a healthy, protein-packed option for brunch. Made with mashed chickpeas, fresh veggies, and creamy vegan mayo, it’s a satisfying meal that’s full of flavor and crunch.

Ingredients:

• 1 can chickpeas, drained and mashed
• 2 tablespoons vegan mayonnaise
• 1 tablespoon mustard
• 1 tablespoon lemon juice
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 1 tablespoon chopped dill pickles
• Salt and pepper to taste
• 4 slices whole-grain bread
• Fresh lettuce leaves

Instructions:

1. In a large bowl, mash the chickpeas with a fork or potato masher until mostly mashed, leaving some chunks for texture.
2. Add the vegan mayonnaise, mustard, lemon juice, diced celery, red onion, dill pickles, salt, and pepper. Stir until well combined.
3. Toast the slices of whole-grain bread until golden brown.
4. Spread the chickpea salad evenly on two slices of the bread.
5. Add a layer of fresh lettuce leaves, then top with the other slice of bread.
6. Cut in half and serve immediately.

This vegan chickpea salad sandwich is a satisfying and flavorful brunch option. The creamy chickpea salad with crunchy veggies and tangy pickles makes for a filling, healthy meal. Perfect for anyone looking for a simple, yet tasty, vegan lunch or brunch.

Vegan Mushroom and Spinach Quesadilla

This vegan mushroom and spinach quesadilla is packed with savory flavors from sautéed mushrooms, fresh spinach, and melty vegan cheese. It’s a quick, comforting, and delicious brunch dish that can be enjoyed by everyone.

Ingredients:

• 2 large flour tortillas
• 1 tablespoon olive oil
• 1/2 cup sliced mushrooms
• 1/2 cup fresh spinach
• 1/4 cup vegan cheese (shredded)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• Salsa and guacamole for serving

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Add the sliced mushrooms and cook for 5-7 minutes until softened and browned.
3. Add the fresh spinach and cook for another 2-3 minutes until wilted.
4. Sprinkle garlic powder, onion powder, salt, and pepper over the vegetables, stirring to combine.
5. Place one tortilla in a separate skillet over medium heat. Sprinkle half of the vegan cheese over the tortilla, then add half of the mushroom and spinach mixture.
6. Place the second tortilla on top and cook for 2-3 minutes on each side, until golden and crispy.
7. Remove from heat, cut into wedges, and serve with salsa and guacamole.

This vegan mushroom and spinach quesadilla is a flavorful, comforting dish that’s perfect for brunch. The savory mushrooms, creamy spinach, and melty vegan cheese make it a satisfying and filling option that everyone will love.

Note: More recipes​ are coming soon!