30+ Flavorful Spring Vegan Brunch Recipes to Celebrate the Season

Spring is the perfect season to embrace fresh, vibrant, and nutritious meals, and what better way to celebrate the season than with a delightful vegan brunch?

Whether you’re hosting a gathering with friends, enjoying a family breakfast, or simply indulging in a leisurely meal, a spring vegan brunch offers an abundance of seasonal produce, light flavors, and wholesome ingredients.

From savory dishes like avocado toast and tofu scrambles to sweet treats such as lemon poppy seed pancakes and fruit-filled bowls, there’s something for everyone in this collection of 30+ spring vegan brunch recipes.

Vegan brunches are not only full of flavors but are also a great way to incorporate more plant-based meals into your routine, supporting both your health and the environment.

You don’t need to compromise on taste or texture, as these recipes are designed to please everyone—vegan or not.

So grab your apron and get ready to explore these seasonal delights that will brighten your table and bring a touch of spring to your brunch.

30+ Flavorful Spring Vegan Brunch Recipes to Celebrate the Season

Whether you’re looking to impress your guests with a creative spread or simply wanting to enjoy a nourishing meal, these 30+ spring vegan brunch recipes have got you covered.

They are packed with colorful veggies, fresh fruits, and plant-based proteins, ensuring you get the perfect balance of nutrients and flavors.

Each recipe is simple to make, customizable to your preferences, and guaranteed to make your brunch an unforgettable experience.

Embrace the spirit of spring with these tasty, eco-friendly dishes that are as good for the planet as they are for your taste buds.

Spring Vegetable Frittata with Vegan Cheese

This vibrant and wholesome spring vegetable frittata is a perfect addition to your vegan brunch menu. Packed with seasonal vegetables like asparagus, peas, and spinach, it offers a fresh taste of spring. The vegan cheese brings a creamy richness to the dish, while the nutritional yeast adds a savory umami flavor. This frittata is easy to prepare, full of nutrients, and will impress your guests with its flavor and colorful presentation.

Ingredients:

• 1 cup chickpea flour
• 1 ½ cups water
• 1 tbsp olive oil
• ½ tsp turmeric
• 1 tsp garlic powder
• 1 tbsp nutritional yeast
• Salt and pepper, to taste
• 1 cup spinach, chopped
• 1 cup asparagus, chopped
• ½ cup peas
• 1/3 cup vegan cheese shreds (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish or oven-safe skillet.
2. In a large bowl, whisk together chickpea flour, water, olive oil, turmeric, garlic powder, nutritional yeast, salt, and pepper to make the frittata batter.
3. In a skillet, sauté the asparagus, peas, and spinach for about 5-7 minutes until softened.
4. Add the sautéed vegetables to the batter and stir well. Pour the mixture into the prepared baking dish.
5. Top with vegan cheese shreds (if using) and bake for 25-30 minutes, or until the frittata is firm and slightly golden on top.
6. Let it cool for a few minutes before slicing and serving.

This spring vegetable frittata is a versatile, flavorful, and nutrient-packed dish. Perfect for a brunch, it can be served alongside a simple salad or your favorite toast. The combination of fresh spring vegetables and chickpea flour gives the frittata a hearty yet light texture, making it a satisfying dish without feeling too heavy. It’s a great way to embrace the season’s bounty while staying fully vegan!

Vegan Avocado Toast with Lemon and Dill

A twist on the classic avocado toast, this vegan version incorporates fresh lemon juice and dill for a zesty, herb-infused flavor. Topped with thinly sliced radishes and a sprinkle of sesame seeds, it’s a colorful, satisfying, and refreshing choice for your spring brunch table. Whether you serve it as an appetizer or a main dish, this avocado toast is sure to be a hit with its fresh and light flavors.

Ingredients:

• 2 ripe avocados
• 4 slices of whole-grain bread, toasted
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh dill, chopped
• 1 tbsp sesame seeds
• 1/2 cup radishes, thinly sliced
• Salt and pepper, to taste

Instructions:

1. Toast the slices of whole-grain bread until crispy and golden brown.
2. In a bowl, mash the ripe avocados with a fork. Add the lemon juice, lemon zest, dill, salt, and pepper, and mix until smooth.
3. Spread the mashed avocado mixture generously onto each slice of toasted bread.
4. Top with thinly sliced radishes and a sprinkle of sesame seeds.
5. Serve immediately, garnished with extra fresh dill if desired.

This vegan avocado toast with lemon and dill is an easy-to-make dish that provides a perfect balance of creamy, tangy, and savory flavors. The freshness of the lemon and dill gives the avocado a vibrant springtime twist, while the radishes add a delightful crunch. It’s a wholesome and satisfying brunch option that will have your guests coming back for more!

Vegan Lemon Poppy Seed Pancakes

These vegan lemon poppy seed pancakes are a deliciously tangy and light brunch option that embraces the fresh flavors of spring. The hint of lemon zest and the crunch of poppy seeds make these pancakes an exciting twist on the traditional. Fluffy and golden, these pancakes are perfect when served with fresh fruit, maple syrup, or a dusting of powdered sugar.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp sugar (optional)
• 1 tbsp baking powder
• 1 tbsp poppy seeds
• 1/2 tsp salt
• 1 cup almond milk (or any plant-based milk)
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• Vegan butter for cooking

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, poppy seeds, and salt.
2. In a separate bowl, combine the almond milk, lemon juice, lemon zest, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this will keep the pancakes fluffy.
4. Heat a non-stick skillet over medium heat and lightly grease with vegan butter.
5. For each pancake, pour about 1/4 cup of the batter onto the skillet. Cook for about 2-3 minutes on each side, or until golden brown and cooked through.
6. Serve the pancakes hot, topped with fresh fruit, maple syrup, or a dusting of powdered sugar.

These vegan lemon poppy seed pancakes bring a burst of freshness to your brunch spread. With their fluffy texture and the combination of zesty lemon and crunchy poppy seeds, they’re both light and indulgent at the same time. These pancakes are not only an excellent choice for a spring brunch but also perfect for a special occasion or a cozy weekend breakfast. Don’t forget to serve them with a side of fresh berries or a drizzle of syrup for the ultimate treat!

Vegan Strawberry Rhubarb Chia Jam

This vegan strawberry rhubarb chia jam is a tangy and sweet spread perfect for your spring brunch. Combining the tartness of rhubarb with the sweetness of strawberries and the thickening power of chia seeds, this jam is a healthier alternative to traditional fruit spreads. It’s easy to make, versatile, and can be enjoyed on toast, scones, pancakes, or as a filling for pastries.

Ingredients:

• 2 cups fresh strawberries, chopped
• 1 cup rhubarb, chopped
• 1 tbsp lemon juice
• 2 tbsp maple syrup (or sweetener of choice)
• 2 tbsp chia seeds
• 1/2 tsp vanilla extract

Instructions:

1. In a medium saucepan, combine the strawberries, rhubarb, lemon juice, and maple syrup.
2. Cook the mixture over medium heat for about 10-15 minutes, stirring occasionally, until the strawberries and rhubarb have softened and released their juices.
3. Mash the fruit mixture with a potato masher or fork to your desired texture (leave it chunky or smooth).
4. Stir in the chia seeds and vanilla extract. Cook for another 5-7 minutes until the mixture thickens.
5. Remove from heat and let it cool before transferring to a jar. Refrigerate for up to 2 weeks.

This vegan strawberry rhubarb chia jam is a wonderful addition to any brunch spread, bringing the flavors of spring directly to your table. The chia seeds not only act as a natural thickener but also add a boost of omega-3 fatty acids. This jam is perfect for pairing with toast, bagels, or even drizzled over vegan scones or pancakes for a delicious and healthy treat.

Vegan Spring Salad with Lemon Tahini Dressing

A fresh, vibrant salad featuring the season’s best vegetables, this vegan spring salad is bright, crunchy, and full of flavor. With a base of mixed greens, peas, asparagus, and radishes, it’s a delicious way to enjoy the bounty of spring. The lemon tahini dressing adds a creamy, tangy flavor that complements the vegetables perfectly, making this salad a satisfying and nourishing choice for your brunch.

Ingredients:

• 4 cups mixed salad greens (arugula, spinach, and baby kale)
• 1 cup sugar snap peas, trimmed
• 1 bunch asparagus, cut into bite-sized pieces
• 1/2 cup radishes, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup pumpkin seeds (optional)

For the Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• Salt and pepper, to taste
• 2-3 tbsp water (to thin out the dressing)

Instructions:

1. Blanch the asparagus and sugar snap peas by briefly boiling them for 2-3 minutes, then immediately placing them in ice water to preserve their color and crunch.
2. In a large bowl, combine the salad greens, blanched asparagus, sugar snap peas, radishes, red onion, and cherry tomatoes.
3. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add water, a tablespoon at a time, until the dressing reaches your desired consistency.
4. Drizzle the dressing over the salad, toss gently to combine, and top with pumpkin seeds for added crunch.

This vegan spring salad with lemon tahini dressing is as refreshing as it is nutritious. The crisp vegetables provide a variety of textures, while the creamy, tangy dressing ties everything together. It’s a great side dish for your spring brunch or a light main course when paired with some crusty bread or a vegan protein. This vibrant salad is a celebration of the fresh flavors of spring!

Vegan Coconut Almond Granola

This vegan coconut almond granola is a crunchy, nutty, and slightly sweet treat that can serve as a breakfast or brunch topping, snack, or even dessert. The combination of oats, coconut flakes, almonds, and maple syrup creates a golden, crispy granola that’s perfect for adding to dairy-free yogurt or smoothie bowls. It’s quick to make, and the subtle flavors will fill your kitchen with the scent of toasted goodness.

Ingredients:

• 3 cups rolled oats
• 1 cup unsweetened coconut flakes
• 1/2 cup slivered almonds
• 1/4 cup maple syrup
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the oats, coconut flakes, and slivered almonds.
3. In a separate small bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, cinnamon, and salt.
4. Pour the wet ingredients over the dry ingredients and toss to coat evenly.
5. Spread the mixture in an even layer on the prepared baking sheet.
6. Bake for 20-25 minutes, stirring halfway through, until the granola is golden and crispy.
7. Remove from the oven and let it cool completely on the baking sheet before transferring to an airtight container for storage.

This vegan coconut almond granola is a delicious and versatile addition to any spring brunch spread. It’s naturally sweetened with maple syrup and has a satisfying crunch from the oats, coconut, and almonds. Whether you enjoy it as a topping for fruit and yogurt or simply eat it as a snack, this homemade granola brings a touch of sweetness and texture to any occasion. Plus, it’s easy to make in advance and enjoy throughout the week!

Vegan Spring Roll Bowls with Peanut Sauce

These vibrant and fresh vegan spring roll bowls are a delicious, light, and healthy option for a spring brunch. Packed with colorful vegetables like carrots, cucumber, and bell peppers, and topped with a rich, creamy peanut sauce, these bowls offer a satisfying combination of crunch, flavor, and nutrition. They’re versatile, customizable, and perfect for enjoying the fresh produce of the season in a fun and accessible way.

Ingredients:

• 2 cups cabbage, shredded
• 1 cup carrots, julienned
• 1 cucumber, julienned
• 1 red bell pepper, thinly sliced
• 1/2 cup cilantro, chopped
• 1/2 cup green onions, sliced
• 1/4 cup peanuts, chopped (for garnish)

For the Peanut Sauce:

• 3 tbsp peanut butter
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1 tsp sesame oil
• 1/2 tsp grated ginger
• 2 tbsp warm water (to thin out the sauce)

Instructions:

1. In a large bowl, combine the shredded cabbage, carrots, cucumber, red bell pepper, cilantro, and green onions.
2. In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, ginger, and warm water to create a smooth, pourable sauce.
3. Pour the peanut sauce over the vegetables and toss gently to combine, ensuring the vegetables are evenly coated.
4. Garnish the spring roll bowls with chopped peanuts and additional cilantro if desired.
5. Serve immediately, or store in an airtight container for up to 2 days.

These vegan spring roll bowls with peanut sauce are a perfect dish for a spring brunch or meal prep. The fresh vegetables provide crunch and brightness, while the peanut sauce ties everything together with its creamy, savory richness. This dish is versatile, light, and packed with flavor, offering a healthy and satisfying alternative to traditional spring rolls. It’s easy to make and can be enjoyed on its own or served alongside a more substantial dish.

Vegan Lemon Poppy Seed Muffins

These vegan lemon poppy seed muffins are a perfect addition to your spring brunch spread. With a light, fluffy texture and a burst of citrus flavor, they’re a sweet yet refreshing treat to enjoy alongside your morning coffee or tea. The subtle crunch of the poppy seeds pairs beautifully with the zingy lemon, creating a muffin that is both simple and elegant. These muffins are a crowd-pleaser and great for meal prepping as well.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp poppy seeds
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, poppy seeds, lemon zest, and lemon juice.
3. In a separate bowl, combine the almond milk, melted coconut oil, maple syrup, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for a few minutes before transferring to a wire rack to cool completely.

These vegan lemon poppy seed muffins are a light and bright treat that perfectly embodies the flavors of spring. The combination of lemon zest, juice, and poppy seeds gives the muffins a refreshing and flavorful kick, while the coconut oil adds richness. They’re easy to make, and their delicate texture makes them a great addition to any brunch table. Whether served with a dollop of vegan butter or enjoyed on their own, these muffins are sure to become a favorite!

Vegan Chickpea Salad Sandwich

A vegan take on the classic chickpea salad sandwich, this recipe is packed with protein, fiber, and fresh spring flavors. The mashed chickpeas are mixed with creamy vegan mayo, mustard, celery, and fresh herbs to create a tangy, satisfying filling. This sandwich is perfect for a light lunch or as part of a spring brunch spread, and it’s easy to make ahead for meal prep or a picnic.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp vegan mayonnaise
• 1 tsp Dijon mustard
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• Salt and pepper, to taste
• 4 slices of whole grain bread
• Leafy greens (e.g., lettuce, spinach) for serving

Instructions:

1. In a medium bowl, mash the chickpeas with a fork or potato masher until chunky, leaving some whole for texture.
2. Add the vegan mayo, Dijon mustard, celery, red onion, dill, lemon juice, salt, and pepper. Mix well to combine.
3. Toast the slices of bread and spread a generous amount of the chickpea salad mixture onto two slices of bread.
4. Top with leafy greens and close the sandwiches.
5. Serve immediately, or wrap up for a picnic or lunch later.

The vegan chickpea salad sandwich is a fresh, protein-packed alternative to traditional sandwiches. With the creamy, tangy chickpea salad and the crunch of fresh vegetables, it’s a filling yet light meal that’s perfect for any spring brunch. It’s easy to make, adaptable to your preferences, and full of flavor, making it a great choice for anyone seeking a quick and satisfying plant-based dish. Enjoy it as a standalone meal or paired with a side of fresh fruit or a light salad!

Vegan Avocado Toast with Tomato and Basil

This vibrant and refreshing vegan avocado toast with tomato and basil is a perfect combination of creamy, tangy, and herby flavors. The rich avocado pairs beautifully with the bright, juicy tomatoes and aromatic basil, creating a dish that’s simple yet full of flavor. This toast is not only quick and easy to prepare but also provides a nutritious and satisfying option for a spring brunch, making it ideal for enjoying the best seasonal produce.

Ingredients:

• 2 ripe avocados
• 4 slices of whole grain or sourdough bread
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste
• Lemon juice, to taste

Instructions:

1. Toast the bread slices to your desired level of crispiness.
2. In a small bowl, mash the avocados with a fork until creamy, then season with salt, pepper, and a squeeze of lemon juice.
3. In another small bowl, combine the cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper.
4. Spread the mashed avocado generously on each slice of toasted bread.
5. Top with the seasoned tomatoes and sprinkle with fresh basil.
6. Serve immediately, garnished with more basil if desired.

Vegan avocado toast with tomato and basil is a fresh and satisfying choice for a spring brunch. The creaminess of the avocado, paired with the tangy tomatoes and fragrant basil, offers a wonderful balance of flavors. It’s a simple yet gourmet dish that comes together quickly, making it perfect for a busy morning or an easy, elegant brunch spread. With its nutritious ingredients, it’s a light and energizing way to start the day!

Vegan Lemon Poppy Seed Pancakes

These vegan lemon poppy seed pancakes are light, fluffy, and bursting with zesty lemon flavor. The addition of poppy seeds gives these pancakes a lovely texture, while the citrusy notes make them a refreshing spring treat. They’re perfect for a weekend brunch, topped with fresh fruit, syrup, or a dollop of dairy-free whipped cream for an indulgent yet vegan-friendly breakfast option.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp sugar (or maple syrup)
• 2 tbsp poppy seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup almond milk (or any plant-based milk)
• 2 tbsp lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 tbsp coconut oil, melted (optional)

Instructions:

1. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
2. In a separate bowl, combine the almond milk, lemon juice, lemon zest, vanilla extract, and melted coconut oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined (be careful not to overmix).
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
5. Pour 1/4 cup of the batter onto the skillet for each pancake and cook for 2-3 minutes on each side, or until golden brown.
6. Serve the pancakes with your favorite toppings, such as fresh berries, syrup, or vegan butter.

These vegan lemon poppy seed pancakes are the perfect spring brunch dish. The zesty lemon flavor is bright and refreshing, and the poppy seeds provide a satisfying crunch. They’re light, fluffy, and easy to prepare, making them ideal for a weekend treat. Whether you serve them with fresh fruit or syrup, these pancakes will add a delicious, citrusy touch to your brunch table and are sure to be a crowd-pleaser.

Vegan Creamy Cashew Spinach Artichoke Dip

This vegan creamy cashew spinach artichoke dip is a rich, indulgent dip that’s perfect for a spring brunch or gathering. With cashews providing a smooth, creamy base and spinach and artichokes adding texture and flavor, this dip is savory, creamy, and completely plant-based. Serve it with crusty bread, crackers, or fresh vegetables for a crowd-pleasing appetizer that’s both comforting and healthy.

Ingredients:

• 1 cup cashews, soaked for at least 4 hours
• 1 cup frozen spinach, thawed and drained
• 1/2 cup canned artichoke hearts, drained and chopped
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 1/4 cup water (or as needed for desired consistency)

Instructions:

1. Drain and rinse the soaked cashews.
2. In a high-speed blender or food processor, combine the cashews, nutritional yeast, lemon juice, garlic, onion powder, and salt and pepper. Blend until smooth, adding water as needed to reach a creamy consistency.
3. In a large bowl, combine the cashew mixture with the spinach and artichokes, mixing until fully incorporated.
4. Transfer the dip to an oven-safe dish and bake at 350°F (175°C) for 20-25 minutes, or until the dip is heated through and slightly golden on top.
5. Serve warm with crusty bread, pita chips, or fresh veggie sticks.

This vegan creamy cashew spinach artichoke dip is a decadent, savory dish that’s perfect for sharing at any spring brunch or get-together. The cashews create a luscious creamy texture, while the spinach and artichokes add a satisfying depth of flavor. It’s indulgent yet completely plant-based, and the warm, melty texture makes it irresistibly comforting. Whether served as a dip or spread, this dish is sure to be a hit with both vegans and non-vegans alike!

Vegan Strawberry Chia Jam

This vegan strawberry chia jam is a simple, healthy, and delicious spread that’s perfect for a spring brunch. Using just a few natural ingredients—fresh strawberries, chia seeds, and a touch of sweetener—this jam is not only vegan but also packed with antioxidants and omega-3 fatty acids. It’s a great alternative to store-bought jams and can be used on toast, pancakes, or as a topping for vegan yogurt or desserts.

Ingredients:

• 2 cups fresh strawberries, hulled and chopped
• 1 ½ tbsp chia seeds
• 2 tbsp maple syrup (or sweetener of choice)
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions:

1. In a medium saucepan, combine the chopped strawberries and maple syrup over medium heat. Stir occasionally, and let the strawberries cook down for about 5-10 minutes until they release their juices and become soft.
2. Use a fork or potato masher to mash the strawberries into a chunky consistency.
3. Stir in the chia seeds, lemon juice, and vanilla extract. Continue to cook for another 2-3 minutes until the mixture thickens to a jam-like consistency.
4. Remove from heat and let the jam cool before transferring it to a jar or airtight container.
5. Store in the fridge for up to 1 week.

This vegan strawberry chia jam is an easy-to-make, wholesome alternative to traditional jams, and it captures the essence of fresh spring strawberries. With the addition of chia seeds, the jam thickens naturally, offering a delightful, spreadable texture. It’s a perfect topping for your brunch toast, pancakes, or even added to baked goods. The sweet, tangy flavor and the nutritional boost from the chia seeds make it a must-try for anyone looking for a healthy, plant-based spread.

Vegan Roasted Asparagus and Mushroom Tart

This vegan roasted asparagus and mushroom tart is an elegant and savory dish that’s perfect for a spring brunch. The flaky, buttery crust is filled with a rich mixture of roasted asparagus, earthy mushrooms, and a creamy vegan filling. With a sprinkle of fresh herbs, this tart brings together the flavors of the season in one beautiful and satisfying dish, making it ideal for impressing guests or enjoying a delicious meal at home.

Ingredients:

• 1 sheet of puff pastry (vegan)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup mushrooms, sliced
• 1 tbsp olive oil
• 2 tbsp nutritional yeast
• 1/4 cup unsweetened almond milk
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the asparagus and mushrooms with olive oil, salt, and pepper, and roast for 15-20 minutes, or until the vegetables are tender and lightly browned.
2. While the vegetables roast, prepare the vegan filling by combining the almond milk, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a small bowl. Whisk until smooth.
3. Roll out the puff pastry on a lightly floured surface to fit a tart pan or baking sheet.
4. Once the vegetables are roasted, remove them from the oven and let them cool slightly.
5. Spread the almond milk mixture over the puff pastry and top with the roasted asparagus and mushrooms. Sprinkle with fresh parsley.
6. Bake for an additional 20-25 minutes, or until the edges of the puff pastry are golden and crispy.
7. Let cool slightly before slicing and serving.

This vegan roasted asparagus and mushroom tart is a perfect showcase for the seasonal vegetables of spring. The roasted asparagus and mushrooms offer deep, earthy flavors, while the creamy filling adds richness without any dairy. The flaky puff pastry crust holds everything together, providing the ideal balance of textures. This tart makes a stunning addition to any brunch spread, whether served as a main or alongside other dishes. It’s a sophisticated, plant-based option that will impress your guests while satisfying your taste buds.

Vegan Coconut Macaroons

These vegan coconut macaroons are a simple yet decadent treat that’s perfect for a spring brunch or as a light dessert. Made with just a handful of ingredients—shredded coconut, aquafaba (the liquid from a can of chickpeas), and a touch of sweetener—these macaroons are naturally gluten-free and free from eggs. They’re chewy, sweet, and delightfully coconutty, offering a tropical twist to your springtime brunch table.

Ingredients:

• 2 ½ cups shredded unsweetened coconut
• ½ cup aquafaba (chickpea brine)
• ¼ cup maple syrup or coconut sugar
• 1 tsp vanilla extract
• Pinch of salt
• 1 tbsp coconut oil (for greasing)

Instructions:

1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper. Grease lightly with coconut oil.
2. In a large bowl, whisk together the aquafaba and maple syrup (or coconut sugar) until frothy and well combined.
3. Gently fold in the shredded coconut, vanilla extract, and a pinch of salt. The mixture should be sticky and hold together when pressed.
4. Using your hands or a spoon, form the coconut mixture into small mounds and place them on the prepared baking sheet.
5. Bake for 20-25 minutes, or until the macaroons are golden brown on the edges.
6. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Vegan coconut macaroons are a simple, yet indulgent treat that’s naturally gluten-free and egg-free. The chewy texture and sweet coconut flavor make them a perfect bite-sized addition to any spring brunch. The maple syrup or coconut sugar provides a natural sweetness, while the light crispiness around the edges creates the perfect contrast with the soft interior. These macaroons are easy to prepare, require only a few ingredients, and are a delightful way to celebrate spring with a tropical twist!

Vegan Chickpea Salad Sandwich

This vegan chickpea salad sandwich is a healthy and satisfying option for a spring brunch. It features mashed chickpeas combined with creamy avocado, crunchy celery, and a burst of tangy lemon juice. The sandwich is easy to assemble, full of plant-based protein, and packed with flavor. Whether enjoyed on whole grain bread or in a lettuce wrap, this chickpea salad makes a delicious, nutrient-dense meal perfect for a light, springtime brunch.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, mashed
• 2 tbsp vegan mayonnaise (or tahini)
• 1 tbsp lemon juice
• 1 stalk celery, finely chopped
• 1/4 cup red onion, finely chopped
• Salt and pepper, to taste
• 4 slices of whole grain bread (or lettuce wraps for a gluten-free option)
• Fresh herbs (optional, such as parsley or dill)

Instructions:

1. In a medium bowl, mash the chickpeas with a fork or potato masher until mostly mashed but still with some texture.
2. Add the mashed avocado, vegan mayonnaise, lemon juice, celery, red onion, salt, and pepper. Stir until all ingredients are well combined.
3. Taste and adjust seasoning, adding more salt, pepper, or lemon juice if desired.
4. Spread the chickpea salad generously onto slices of bread, or use it as a filling for lettuce wraps.
5. Garnish with fresh herbs, if using, and serve immediately.

This vegan chickpea salad sandwich is a delicious and filling option that’s perfect for a spring brunch. The creamy avocado and tangy lemon juice add a fresh, light flavor, while the chickpeas provide plant-based protein to keep you satisfied. The addition of crunchy celery and onion creates a satisfying texture, and with the option for gluten-free wraps, this dish can accommodate various dietary preferences. It’s easy to make and packed with nutrients, making it a great choice for a healthy and tasty brunch.

Vegan Spring Vegetable Quiche

This vegan spring vegetable quiche is a savory and satisfying dish that celebrates the best of spring produce. Packed with sautéed spinach, asparagus, and mushrooms, this quiche is held together by a creamy tofu and cashew filling that mimics the richness of traditional quiche. It’s perfect for a brunch, lunch, or even as a light dinner, and the flavor combinations are a great way to showcase the fresh vegetables of the season.

Ingredients:

• 1 pre-made vegan pie crust (or homemade if preferred)
• 1 cup spinach, chopped
• 1/2 cup asparagus, chopped
• 1/2 cup mushrooms, sliced
• 1/2 cup cashews, soaked for 4-6 hours
• 1/2 block silken tofu
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp turmeric
• Salt and pepper, to taste
• 1 tbsp olive oil (for sautéing vegetables)

Instructions:

1. Preheat the oven to 375°F (190°C). If using a store-bought pie crust, place it in a pie dish and set aside.
2. In a skillet, heat olive oil over medium heat and sauté the asparagus, mushrooms, and spinach until soft and tender, about 5-7 minutes. Set aside to cool.
3. In a blender or food processor, combine the soaked cashews, silken tofu, nutritional yeast, lemon juice, garlic powder, turmeric, salt, and pepper. Blend until smooth and creamy.
4. Pour the tofu and cashew mixture into a large bowl and stir in the sautéed vegetables.
5. Pour the filling into the prepared pie crust and smooth the top with a spatula.
6. Bake for 35-40 minutes, or until the quiche is golden and set in the center.
7. Let cool for a few minutes before slicing and serving.

This vegan spring vegetable quiche is a flavorful, creamy, and satisfying dish that’s ideal for a spring brunch. The tofu and cashew filling is rich and velvety, while the sautéed vegetables provide a fresh, savory contrast. It’s a versatile dish that can be enjoyed warm or cold, making it perfect for meal prep or a casual brunch with friends. Plus, it’s packed with nutritious ingredients, making it a wholesome and delicious way to enjoy spring vegetables in a plant-based style.

Vegan Cucumber Mint Sandwiches

These vegan cucumber mint sandwiches are a light, refreshing, and elegant choice for a spring brunch. The cool cucumber, paired with fresh mint, provides a delightful burst of flavor, while the creamy hummus serves as the perfect binding agent for the vegetables. These sandwiches are quick to assemble, making them a perfect addition to any brunch spread, especially for those looking for a healthy, vegan, and flavorful option.

Ingredients:

• 1 cucumber, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup hummus (store-bought or homemade)
• 8 slices of whole-grain bread (or gluten-free bread)
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Spread a thin layer of hummus on each slice of bread.
2. Arrange the cucumber slices on top of the hummus, overlapping them slightly.
3. Sprinkle the fresh mint leaves over the cucumber slices.
4. Drizzle a little lemon juice over the top, and season with salt and pepper to taste.
5. Place the second slice of bread on top, and gently press down.
6. Slice the sandwiches into triangles or fingers, and serve immediately.

Vegan cucumber mint sandwiches are a crisp, refreshing option that offers a burst of coolness and flavor, perfect for a spring brunch. The combination of creamy hummus, crunchy cucumber, and fragrant mint makes these sandwiches light yet satisfying. With their delicate flavors and bright colors, these sandwiches are not only a healthy choice but also an elegant addition to any brunch table. They are easy to make, delightful to eat, and will leave your guests asking for the recipe!

Vegan Sweet Potato and Black Bean Tacos

These vegan sweet potato and black bean tacos are a perfect combination of savory, sweet, and smoky flavors, making them an excellent choice for a spring brunch. Roasted sweet potatoes and seasoned black beans are nestled in soft corn tortillas and topped with fresh avocado, cilantro, and a zesty lime crema. This dish is vibrant, satisfying, and full of plant-based protein, offering a nutritious and delicious option for a springtime taco spread.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges, for serving

For the Lime Crema:

• 1/4 cup vegan sour cream or cashew cream
• 1 tbsp lime juice
• 1 tsp maple syrup
• Pinch of salt

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
2. While the sweet potatoes are roasting, prepare the lime crema by whisking together the vegan sour cream, lime juice, maple syrup, and salt in a small bowl. Set aside.
3. In a skillet, heat the black beans over medium heat until warmed through. Season with a pinch of salt and pepper, then remove from heat.
4. Warm the corn tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
5. Assemble the tacos by spooning roasted sweet potatoes and black beans onto each tortilla. Top with avocado slices, a drizzle of lime crema, and a sprinkle of fresh cilantro.
6. Serve with lime wedges on the side for extra zest.

These vegan sweet potato and black bean tacos are an explosion of flavors and textures, perfect for a spring brunch or a light dinner. The sweet roasted sweet potatoes pair wonderfully with the earthy black beans, while the lime crema adds a refreshing, tangy touch. The combination of creamy avocado and fresh cilantro elevates the tacos, making them not only delicious but also beautifully colorful. These tacos are simple to prepare and sure to satisfy your guests with their vibrant taste and wholesome ingredients.

Vegan Lemon Poppy Seed Pancakes

These vegan lemon poppy seed pancakes are a light, fluffy, and zesty treat that’s perfect for a spring brunch. Infused with the bright flavor of lemon and the slight crunch of poppy seeds, these pancakes are not only vegan but also bursting with springtime freshness. Topped with fresh berries and a drizzle of maple syrup, they offer the perfect balance of sweet and tart for a memorable brunch experience.

Ingredients:

• 1 cup flour (whole wheat or all-purpose)
• 1 tbsp poppy seeds
• 1 tbsp baking powder
• 1 tbsp sugar (optional)
• 1/2 tsp salt
• 1 cup almond milk (or any plant-based milk)
• 2 tbsp lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract
• Coconut oil or vegan butter, for cooking
• Fresh berries, for topping
• Maple syrup, for serving

Instructions:

1. In a large bowl, whisk together the flour, poppy seeds, baking powder, sugar, and salt.
2. In a separate bowl, combine the almond milk, lemon juice, lemon zest, and vanilla extract. Stir until well mixed.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or vegan butter.
5. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
6. Serve the pancakes with fresh berries and a drizzle of maple syrup.

These vegan lemon poppy seed pancakes are the perfect balance of sweet, tangy, and nutty, making them a delightful addition to your spring brunch menu. The lightness of the pancakes, combined with the refreshing lemon flavor and the slight crunch of the poppy seeds, creates a unique and flavorful dish that is sure to impress. Whether topped with berries or drizzled with syrup, these pancakes are a fantastic way to start your spring day with a burst of brightness and flavor.

Vegan Spring Vegetable Stir-Fry

This vegan spring vegetable stir-fry is a quick and colorful dish packed with seasonal vegetables like snap peas, bell peppers, and asparagus. The vegetables are stir-fried to perfection with a savory soy sauce-based sauce, offering a delightful mix of flavors and textures. Served over brown rice or noodles, this stir-fry is light yet filling, making it a great option for a spring brunch or light dinner. It’s versatile, customizable, and quick to prepare, making it an ideal addition to any plant-based meal plan.

Ingredients:

• 1 tbsp sesame oil
• 1 cup snap peas, trimmed
• 1 red bell pepper, sliced
• 1/2 bunch asparagus, chopped
• 1/2 cup carrots, thinly sliced
• 1/4 cup green onions, chopped
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp garlic, minced
• 1 tsp fresh ginger, grated
• 2 cups cooked brown rice or noodles
• Sesame seeds, for garnish (optional)

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the snap peas, bell pepper, asparagus, carrots, and green onions. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
3. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, garlic, and ginger.
4. Pour the sauce over the vegetables and stir to combine. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
5. Serve the stir-fry over cooked brown rice or noodles, and garnish with sesame seeds, if desired.

This vegan spring vegetable stir-fry is a quick, easy, and nutritious dish that highlights the vibrant vegetables of the season. The crisp vegetables paired with the savory sauce make each bite bursting with flavor, while the brown rice or noodles provide a satisfying base. It’s a healthy and delicious way to enjoy the freshness of spring vegetables, and it’s perfect for a plant-based brunch or as a light, flavorful dinner. The best part is its versatility—you can easily swap in your favorite spring vegetables for a custom dish!

Note: More recipes are coming soon!