50+ Delicious Sunday Vegan Brunch Recipes to Elevate

Sunday brunch has become a beloved tradition for many—a time to unwind, indulge, and gather with loved ones.

If you’re looking for delicious, plant-based options to serve at your next Sunday brunch, look no further!

Whether you’re a long-time vegan, experimenting with plant-based meals, or just want to offer something fresh and exciting, these 50+ Sunday vegan brunch recipes are sure to impress.

From savory dishes like tofu scrambles and avocado toasts to sweet treats such as vegan pancakes and muffins, there’s something for everyone.

So, why not make your Sunday brunch more vibrant, wholesome, and cruelty-free this weekend?

Let’s dive into the ultimate collection of mouthwatering, easy-to-make vegan brunch recipes that will leave everyone satisfied.

50+ Delicious Sunday Vegan Brunch Recipes to Elevate

With these 50+ Sunday vegan brunch recipes at your fingertips, you’re equipped to create a spread that will delight both vegan and non-vegan guests alike.

Vegan brunches are all about offering variety, flavor, and nourishing options that make everyone feel included.

Whether you’re hosting a big family gathering or enjoying a quiet morning at home, these recipes offer a combination of easy-to-prepare and indulgent dishes.

From hearty savory options to light and refreshing sides and decadent desserts, you can turn your Sunday brunch into an unforgettable experience.

Get ready to savor every bite, knowing you’re creating something delicious, healthy, and vegan-friendly for your loved ones!

Vegan Avocado Toast with Chickpea Salad

This vibrant, nutritious vegan avocado toast with chickpea salad is a perfect combination of creamy avocado, seasoned chickpeas, and crisp vegetables on toasted bread. It’s quick to prepare, making it a delightful option for a Sunday brunch that is both healthy and satisfying. The chickpea salad adds a hearty element, while the avocado brings a refreshing, creamy texture that’s rich in healthy fats. This recipe is easily customizable with your favorite veggies and toppings.

Ingredients:

• 2 ripe avocados
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup diced cucumber
• 1/4 cup chopped red onion
• 1/2 cup halved cherry tomatoes
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 slices of whole-grain bread, toasted
• Fresh cilantro or parsley for garnish

Instructions:

1. In a medium bowl, mash the avocados with a fork until smooth. Season with salt, pepper, and lemon juice to taste.
2. In another bowl, combine the chickpeas, cucumber, red onion, and cherry tomatoes. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss gently to combine.
3. Spread the mashed avocado evenly over each slice of toasted bread.
4. Top with the chickpea salad mixture and garnish with fresh cilantro or parsley.
5. Serve immediately for the best flavor and texture.

This Vegan Avocado Toast with Chickpea Salad offers a balanced and flavorful meal that is both satisfying and full of plant-based nutrients. The creamy avocado pairs perfectly with the crisp, refreshing vegetables in the chickpea salad. It’s a perfect dish for a Sunday brunch when you want something that’s healthy, easy to prepare, and visually appealing. The addition of chickpeas ensures that you’re getting a good amount of plant-based protein, making this toast a complete meal.

Vegan Pancakes with Mixed Berry Compote

These fluffy vegan pancakes paired with a homemade mixed berry compote offer a decadent and comforting brunch treat. The pancakes are soft, light, and made without eggs or dairy, using simple pantry ingredients like flour, almond milk, and baking powder. The berry compote, made with fresh or frozen berries, adds a burst of natural sweetness and tang. Together, they create the perfect brunch dish to serve guests or enjoy with family on a lazy Sunday morning.

Ingredients:

For the Pancakes:

• 1 cup all-purpose flour
• 1 tablespoon sugar (optional)
• 1 tablespoon baking powder
• Pinch of salt
• 1 cup almond milk
• 2 tablespoons vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract

For the Berry Compote:

• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup maple syrup or agave nectar
• 1 tablespoon lemon juice
• 1/4 cup water

Instructions:

1. In a bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, mix the almond milk, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it.
5. Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.
6. For the berry compote, combine the berries, maple syrup, lemon juice, and water in a small saucepan over medium heat. Stir occasionally, and let it simmer for 5-7 minutes until the berries break down and the sauce thickens.
7. Stack the pancakes on a plate, drizzle with the warm berry compote, and serve immediately.

These Vegan Pancakes with Mixed Berry Compote are a crowd-pleasing brunch dish that will impress both vegan and non-vegan guests alike. The fluffy pancakes are delicious on their own, but the homemade berry compote adds a special touch, turning this into a mouthwatering Sunday treat. The compote’s natural sweetness combined with the tartness of the berries makes for the perfect balance of flavors. This dish not only satisfies your taste buds but also adds a vibrant burst of color to your brunch table.

Vegan Tofu Scramble with Roasted Vegetables

A vegan alternative to scrambled eggs, this tofu scramble with roasted vegetables is a hearty, protein-packed brunch dish that’s full of flavor. The tofu is crumbled and cooked with spices, turmeric, and nutritional yeast to mimic the texture and taste of scrambled eggs. Roasted vegetables like bell peppers, zucchini, and sweet potatoes add depth and sweetness to the dish. This recipe is versatile, allowing you to use whatever veggies you have on hand, and is a great way to fuel your morning with plant-based goodness.

Ingredients:

For the Tofu Scramble:

• 1 block firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1/4 teaspoon turmeric
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon nutritional yeast
• Salt and pepper to taste
• Fresh cilantro for garnish

For the Roasted Vegetables:

• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 sweet potato, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the bell pepper, zucchini, and sweet potato with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
2. While the vegetables roast, heat olive oil in a large skillet over medium heat. Add the crumbled tofu and cook for 5-7 minutes, stirring occasionally, until it starts to brown.
3. Sprinkle the tofu with turmeric, garlic powder, onion powder, nutritional yeast, salt, and pepper. Continue cooking for another 5 minutes, stirring often.
4. Once the vegetables are roasted, add them to the skillet with the tofu scramble. Stir everything together to combine, and cook for an additional 3-4 minutes.
5. Garnish with fresh cilantro and serve immediately.

This Vegan Tofu Scramble with Roasted Vegetables is a perfect, savory option for a Sunday brunch, offering a delicious and filling meal that is both nutritious and satisfying. The tofu scramble provides a great source of plant-based protein, while the roasted vegetables add sweetness and depth to the dish. The combination of spices, turmeric, and nutritional yeast gives the scramble a savory, egg-like flavor that will have you forgetting all about traditional scrambled eggs. It’s a well-rounded brunch option that will keep you energized throughout the day.

Vegan Sweet Potato and Black Bean Quesadillas

These Vegan Sweet Potato and Black Bean Quesadillas are a hearty, flavorful, and satisfying brunch option. The creamy sweet potatoes paired with protein-packed black beans create a perfect filling for crispy, golden tortillas. With a blend of spices, sautéed onions, and a touch of lime, these quesadillas have a savory and slightly sweet flavor profile. Serve them with a side of salsa or guacamole for the ultimate vegan brunch experience.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 small red onion, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 4 large flour tortillas (or corn for gluten-free)
• 1 tablespoon lime juice
• Fresh cilantro for garnish
• Salsa or guacamole for serving (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet and drizzle with olive oil, salt, pepper, cumin, and paprika. Roast for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized.
2. While the sweet potatoes roast, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
3. Add the black beans to the skillet with the onions and cook for an additional 2-3 minutes. Stir in lime juice and a pinch of salt and pepper.
4. Once the sweet potatoes are done, add them to the skillet with the beans and onion mixture. Stir to combine and cook for another 2-3 minutes to heat everything through.
5. Heat a non-stick skillet or griddle over medium heat. Place a tortilla in the skillet and spoon the sweet potato and black bean mixture onto one half of the tortilla. Fold the tortilla in half and cook for 2-3 minutes on each side, until golden brown and crispy.
6. Repeat with the remaining tortillas and filling.
7. Slice the quesadillas into wedges and serve with salsa or guacamole.

These Vegan Sweet Potato and Black Bean Quesadillas are an easy, flavorful, and satisfying brunch option that will leave you full and happy. The combination of roasted sweet potatoes and black beans provides a nutritious, hearty filling, while the cumin and chili powder give a smoky, warm flavor. The crispy tortillas add the perfect crunch, making these quesadillas an ideal balance of texture and taste. Whether served with a side of fresh salsa or creamy guacamole, they are sure to be a hit at your Sunday brunch.

Vegan Banana Walnut Bread

This Vegan Banana Walnut Bread is a comforting and delicious treat that is perfect for a Sunday brunch. Made with ripe bananas, this moist and flavorful bread is naturally sweetened and features the addition of walnuts for a crunchy texture. Whether enjoyed with a cup of coffee or as an afternoon snack, this banana bread is sure to become a family favorite. Plus, it’s entirely plant-based, making it suitable for vegan diets without sacrificing flavor.

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup coconut sugar (or maple syrup)
• 1/4 cup almond milk
• 1/4 cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour (or all-purpose flour)
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• Pinch of salt
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, mash the ripe bananas until smooth. Stir in the coconut sugar (or maple syrup), almond milk, vegetable oil, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
5. Fold in the chopped walnuts, then pour the batter into the prepared loaf pan.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This Vegan Banana Walnut Bread is a comforting, moist, and flavorful option for your Sunday brunch. The natural sweetness of the ripe bananas combined with the crunchy walnuts offers a delightful texture contrast. The bread is rich in fiber, healthy fats, and plant-based ingredients, making it a wholesome treat. Whether enjoyed fresh from the oven or toasted with a spread of almond butter, this banana bread is a versatile and crowd-pleasing addition to any brunch spread.

Vegan Chickpea and Spinach Curry

A flavorful and comforting dish, this Vegan Chickpea and Spinach Curry is perfect for a hearty Sunday brunch. Packed with protein-rich chickpeas and nutrient-dense spinach, this curry is simmered in a rich, spiced tomato sauce. The combination of curry powder, garlic, ginger, and coconut milk creates a rich, aromatic sauce that is both creamy and flavorful. Serve this curry with warm basmati rice or naan for a complete meal that will satisfy your cravings.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 3 cups fresh spinach, chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon olive oil
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked basmati rice or naan for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 5-7 minutes until softened and translucent.
2. Add the garlic and ginger and cook for another 2 minutes until fragrant.
3. Stir in the curry powder, cumin, turmeric, and cayenne pepper (if using) and cook for 1 minute, allowing the spices to bloom.
4. Add the diced tomatoes and coconut milk to the skillet, stirring to combine. Bring the mixture to a simmer and cook for 5 minutes.
5. Add the chickpeas and chopped spinach to the skillet, stirring gently until the spinach wilts and the chickpeas are heated through, about 3-4 minutes.
6. Season with salt and pepper to taste. Garnish with fresh cilantro.
7. Serve the curry with basmati rice or naan.

This Vegan Chickpea and Spinach Curry is an incredibly flavorful and satisfying dish, perfect for a nourishing Sunday brunch. The rich, creamy coconut milk and aromatic spices create a savory sauce that beautifully complements the hearty chickpeas and tender spinach. This dish is not only a great source of plant-based protein and iron, but it also offers a vibrant burst of flavors. Serve it with rice or naan for a complete, fulfilling meal that will leave you feeling energized and satisfied.

Vegan Tofu Scramble with Avocado Toast

A classic vegan brunch option, this Vegan Tofu Scramble with Avocado Toast is a delicious, protein-packed meal that is both filling and nutritious. The tofu is sautéed with vibrant vegetables and seasoned with turmeric, nutritional yeast, and other spices to create a fluffy, scrambled texture that mimics eggs. Paired with creamy avocado spread on toasted whole grain bread, this combination offers a satisfying meal with a variety of textures and flavors.

Ingredients:

• 1 block (14 oz) firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1/2 onion, diced
• 1/2 bell pepper, diced
• 1 small tomato, chopped
• 1 teaspoon turmeric
• 1 teaspoon nutritional yeast
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black salt (optional, for egg-like flavor)
• Salt and pepper to taste
• 2 ripe avocados
• 4 slices whole grain bread, toasted
• Lemon juice, for garnish
• Fresh parsley or cilantro, for garnish

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the onion and bell pepper, sautéing for 5-7 minutes until softened.
2. Add the crumbled tofu to the skillet and stir in the turmeric, nutritional yeast, garlic powder, black salt (if using), salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the tofu is heated through and slightly crispy.
3. Add the chopped tomato to the skillet and cook for an additional 2-3 minutes.
4. While the tofu scramble cooks, slice the avocados and mash them with a fork in a small bowl. Add a pinch of salt and a squeeze of lemon juice for extra flavor.
5. Spread the mashed avocado on the toasted bread slices.
6. Serve the tofu scramble alongside the avocado toast, garnished with fresh parsley or cilantro and a drizzle of lemon juice.

This Vegan Tofu Scramble with Avocado Toast is a fantastic and satisfying brunch that is packed with plant-based protein and healthy fats. The tofu scramble is light yet savory, with the turmeric adding a beautiful color and flavor that mimics scrambled eggs. The creamy avocado spread complements the scramble perfectly, offering a smooth, rich texture against the crisp toast. Together, they create a well-balanced, nutrient-rich meal that is both delicious and filling, making it an ideal choice for any Sunday brunch.

Vegan Pancakes with Mixed Berry Compote

These Vegan Pancakes with Mixed Berry Compote are the ultimate indulgent brunch treat that doesn’t compromise on flavor or texture. The pancakes are fluffy and light, made with plant-based ingredients like almond milk and flaxseed meal as an egg substitute. The mixed berry compote is sweet and tangy, with a touch of maple syrup for natural sweetness. Together, they create a decadent yet wholesome breakfast that is perfect for enjoying with family or friends on a leisurely Sunday.

Ingredients for the Pancakes:

• 1 cup all-purpose flour
• 1 tablespoon sugar (or maple syrup)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon ground flaxseed
• 1 cup almond milk (or other plant-based milk)
• 2 tablespoons vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract

Ingredients for the Berry Compote:

• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 1 tablespoon maple syrup
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract

Instructions:

1. Start by preparing the berry compote. In a small saucepan, combine the mixed berries, maple syrup, lemon juice, and vanilla extract. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the berries release their juices and the mixture thickens slightly. Set aside to cool.
2. For the pancakes, in a large bowl, whisk together the flour, sugar, baking powder, salt, and ground flaxseed.
3. In a separate bowl, combine the almond milk, vegetable oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter—lumps are fine.
5. Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a bit of oil or cooking spray.
6. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface, then flip and cook for another 1-2 minutes on the other side.
7. Stack the pancakes on plates and spoon the berry compote over the top. Serve immediately.

These Vegan Pancakes with Mixed Berry Compote are the perfect Sunday brunch dish that combines the joy of fluffy, indulgent pancakes with a vibrant, fresh berry topping. The pancakes are light and airy, while the berry compote adds a sweet, tangy contrast with its juicy, slightly tart flavor. This recipe is not only vegan but also easy to prepare, making it a great choice for a leisurely brunch with family and friends. The mix of textures and flavors will leave you fully satisfied, yet craving just one more bite.

Vegan Mushroom and Spinach Frittata

This Vegan Mushroom and Spinach Frittata is a savory, satisfying dish that’s perfect for a Sunday brunch. The frittata is made using chickpea flour, which provides a delicious, egg-like texture while being completely plant-based. With earthy mushrooms, fresh spinach, and a hint of garlic, this frittata is flavorful and packed with vegetables. It’s a great choice for a hearty, protein-rich meal that will keep you full for hours.

Ingredients:

• 1 cup chickpea flour
• 1 1/4 cups water
• 1 tablespoon nutritional yeast
• 1 teaspoon turmeric
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat your oven to 375°F (190°C). Grease an oven-safe skillet with olive oil or line it with parchment paper.
2. In a bowl, whisk together the chickpea flour, water, nutritional yeast, turmeric, garlic powder, salt, and pepper. Set aside.
3. Heat the olive oil in a skillet over medium heat. Add the onion and sauté for about 5 minutes until softened.
4. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, until the mushrooms release their moisture and begin to brown.
5. Add the spinach to the skillet and cook for another 2 minutes, until wilted.
6. Pour the chickpea flour mixture over the vegetables in the skillet, making sure it’s evenly distributed. Allow it to cook for 5 minutes on the stovetop, then transfer the skillet to the oven.
7. Bake for 20-25 minutes, or until the frittata is firm and golden on top.
8. Remove from the oven and let cool for a few minutes before slicing. Garnish with fresh parsley and serve.

This Vegan Mushroom and Spinach Frittata is a savory, nutrient-packed dish that makes an excellent addition to any Sunday brunch. The chickpea flour base mimics the texture of eggs, while the sautéed mushrooms and spinach provide a rich, earthy flavor. The frittata is both satisfying and healthy, packed with plant-based protein and fiber. It’s perfect for serving with a side of mixed greens or roasted potatoes, making it an ideal choice for a wholesome, delicious brunch that everyone can enjoy.

Vegan Sweet Potato and Black Bean Tacos

These Vegan Sweet Potato and Black Bean Tacos are a vibrant and delicious choice for a Sunday brunch. Packed with roasted sweet potatoes, savory black beans, and topped with fresh toppings like avocado, cilantro, and a zesty lime dressing, these tacos are full of flavor and textures. They are simple to make and offer a healthy, satisfying meal that is perfect for sharing with friends and family.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 8 small corn or flour tortillas
• 1 ripe avocado, sliced
• Fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and spread the diced sweet potatoes evenly on the sheet. Drizzle with olive oil and sprinkle with cumin, paprika, salt, and pepper. Toss to coat and roast for 25-30 minutes, flipping halfway through, until tender and lightly browned.
2. While the sweet potatoes roast, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the black beans, garlic powder, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the beans are heated through and slightly crispy.
3. Warm the tortillas in a dry skillet or in the oven for 1-2 minutes.
4. Assemble the tacos by placing a few spoonfuls of the roasted sweet potatoes and seasoned black beans onto each tortilla.
5. Top with sliced avocado, fresh cilantro, and a squeeze of lime juice. Serve immediately.

These Vegan Sweet Potato and Black Bean Tacos are the perfect brunch option, combining hearty, flavorful roasted sweet potatoes with protein-packed black beans. The creamy avocado and fresh cilantro add a burst of freshness, while the lime juice provides a tangy kick that ties everything together. This meal is not only delicious but also nutritious, offering a balance of complex carbs, healthy fats, and plant-based protein. Whether you’re hosting a brunch or enjoying a relaxed meal at home, these tacos are sure to be a hit.

Vegan Banana Nut Muffins

These Vegan Banana Nut Muffins are a delightful and satisfying treat for a Sunday brunch. Moist, fluffy, and filled with the natural sweetness of ripe bananas, these muffins are studded with crunchy walnuts for added texture and flavor. Made with simple, wholesome ingredients, they are quick and easy to prepare, making them an ideal option for a cozy weekend brunch or as an on-the-go snack.

Ingredients:

• 2 ripe bananas, mashed
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted (or vegetable oil)
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup walnuts, chopped

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large mixing bowl, mash the bananas until smooth. Stir in the maple syrup, coconut oil, and vanilla extract until combined.
3. In a separate bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
5. Fold in the chopped walnuts.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These Vegan Banana Nut Muffins are a delightful addition to any brunch table. The natural sweetness of ripe bananas paired with the crunch of walnuts makes these muffins incredibly satisfying. They are moist, fluffy, and easy to prepare, making them a great option for a leisurely Sunday morning. Enjoy them fresh out of the oven with a hot cup of coffee or as a quick snack throughout the week. Their wholesome ingredients and delicious flavor make them a perfect treat for anyone following a plant-based lifestyle.

Vegan Cauliflower and Chickpea Curry

This Vegan Cauliflower and Chickpea Curry is a warm, comforting dish that’s perfect for a hearty Sunday brunch. With a rich blend of spices like turmeric, cumin, and garam masala, this curry is full of vibrant flavors. The cauliflower and chickpeas absorb all the fragrant spices, making every bite a flavorful experience. It’s a filling, plant-based dish that’s easy to make and can be served with rice, naan, or even pita bread for a complete meal.

Ingredients:

• 1 tablespoon coconut oil (or olive oil)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon chili powder (optional for heat)
• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Cooked rice or naan, for serving

Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes, until softened.
2. Add the garlic and ginger, and cook for another 2 minutes, until fragrant.
3. Stir in the turmeric, cumin, garam masala, ground coriander, cinnamon, and chili powder (if using), and cook for 1 minute to toast the spices.
4. Add the cauliflower florets, chickpeas, diced tomatoes, and coconut milk to the pot. Stir to combine.
5. Bring the curry to a simmer, cover, and cook for 20-25 minutes, or until the cauliflower is tender.
6. Season with salt and pepper to taste.
7. Serve the curry over cooked rice or with naan, and garnish with fresh cilantro.

This Vegan Cauliflower and Chickpea Curry is a flavorful, comforting dish that is perfect for a filling Sunday brunch. The spices meld together to create a rich, fragrant base that complements the cauliflower and chickpeas perfectly. The creamy coconut milk ties everything together, making each bite deliciously indulgent. Whether you serve it with rice or naan, this curry is a satisfying, nutrient-packed meal that will warm you up on a chilly day and leave you feeling nourished and content.

Vegan Avocado Toast with Cherry Tomatoes and Hemp Seeds

This Vegan Avocado Toast with Cherry Tomatoes and Hemp Seeds is a quick, flavorful, and nourishing choice for a Sunday brunch. Creamy avocado spreads generously on toasted bread, topped with fresh cherry tomatoes and a sprinkle of nutrient-packed hemp seeds. The addition of fresh herbs and a squeeze of lemon makes this dish even more refreshing. Simple yet satisfying, this toast is perfect for a light yet filling brunch that’s full of healthy fats and fiber.

Ingredients:

• 2 slices whole grain or sourdough bread
• 1 ripe avocado, mashed
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon hemp seeds
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Fresh basil or parsley, chopped (optional)
• Salt and pepper to taste

Instructions:

1. Toast the bread slices in a toaster or on a skillet until golden and crispy.
2. While the bread is toasting, mash the avocado in a small bowl and stir in the lemon juice, olive oil, salt, and pepper.
3. Once the bread is toasted, spread the mashed avocado evenly on each slice.
4. Top with the halved cherry tomatoes, sprinkle with hemp seeds, and add a few fresh herbs if desired.
5. Serve immediately, and enjoy!

This Vegan Avocado Toast with Cherry Tomatoes and Hemp Seeds is a delightful and nutrient-rich brunch option. The creamy avocado paired with the juicy cherry tomatoes creates a perfect balance of textures, while the hemp seeds provide a boost of protein and omega-3 fatty acids. The lemon juice and fresh herbs elevate the dish, making it refreshing and full of flavor. Whether you’re looking for a quick breakfast or a light brunch, this avocado toast is sure to satisfy both your taste buds and nutritional needs.

Vegan Mushroom and Spinach Quiche

This Vegan Mushroom and Spinach Quiche is a savory, satisfying brunch option that’s perfect for a special Sunday gathering. Made with a flavorful tofu-based filling, this quiche is packed with mushrooms, spinach, and nutritional yeast for a cheesy, umami-rich taste. The flaky, buttery crust complements the hearty filling, creating a deliciously comforting dish that’s entirely plant-based. It’s a great way to enjoy the classic quiche without any dairy or eggs.

Ingredients:

• 1 pre-made vegan pie crust (or homemade)
• 1 tablespoon olive oil
• 1/2 cup onions, diced
• 1 cup mushrooms, sliced
• 2 cups fresh spinach, chopped
• 1 block (14 oz) firm tofu, drained and pressed
• 1/4 cup nutritional yeast
• 1 tablespoon dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/4 teaspoon turmeric (for color)
• 1/4 teaspoon smoked paprika

Instructions:

1. Preheat the oven to 350°F (175°C). If using a store-bought crust, place it in a 9-inch pie dish.
2. In a skillet, heat olive oil over medium heat. Add the onions and sauté until translucent, about 5 minutes.
3. Add the sliced mushrooms and cook for an additional 5-7 minutes, until the mushrooms release their moisture and become golden. Add the spinach and cook until wilted, about 2-3 minutes.
4. In a blender or food processor, combine the tofu, nutritional yeast, dijon mustard, garlic powder, onion powder, turmeric, smoked paprika, salt, and pepper. Blend until smooth and creamy.
5. Stir in the cooked mushrooms, spinach, and onions into the tofu mixture.
6. Pour the mixture into the prepared pie crust and spread evenly.
7. Bake for 35-40 minutes, or until the quiche is set and slightly golden on top.
8. Let the quiche cool for 10-15 minutes before slicing and serving.

This Vegan Mushroom and Spinach Quiche offers all the comfort and savory goodness of a classic quiche, but without any dairy or eggs. The tofu-based filling is creamy and rich, while the mushrooms and spinach add depth of flavor and freshness. It’s a perfect dish for a weekend brunch, offering a nutritious balance of protein and greens. Serve it with a side salad or some roasted potatoes for a full and satisfying meal that everyone can enjoy.

Vegan Pancakes with Mixed Berry Compote

These Vegan Pancakes with Mixed Berry Compote are a delightful treat for a Sunday brunch. Fluffy and light, these pancakes are made with plant-based ingredients and are perfect for anyone following a vegan diet. The mixed berry compote adds a sweet and tart topping that perfectly complements the pancakes. With a touch of maple syrup and a sprinkle of powdered sugar, this dish will leave you feeling indulgent but satisfied without any animal products.

Ingredients:

For the Pancakes:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 3/4 cup almond milk (or any plant-based milk)
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract

For the Mixed Berry Compote:

• 1 cup mixed berries (blueberries, raspberries, strawberries, etc.)
• 1 tablespoon maple syrup
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch (optional, for thickening)

For serving:

• Maple syrup
• Powdered sugar (optional)

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.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy.
4. Heat a non-stick skillet over medium heat and lightly grease it with oil or cooking spray.
5. Pour about 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.
6. For the compote, place the mixed berries, maple syrup, and lemon juice in a small saucepan. Cook over medium heat for about 5-7 minutes until the berries break down and the mixture thickens slightly. If you want a thicker compote, mix cornstarch with a small amount of water and add it to the saucepan.
7. Serve the pancakes with the mixed berry compote on top, a drizzle of maple syrup, and a dusting of powdered sugar if desired.

These Vegan Pancakes with Mixed Berry Compote are a sweet and satisfying way to start your Sunday brunch. The pancakes are light, fluffy, and have a subtle sweetness, while the mixed berry compote adds a burst of fruity goodness. This dish is easy to make, and the vibrant berry topping takes it to the next level. Whether you enjoy them on their own or with your favorite brunch sides, these pancakes will be a hit with everyone at the table, making your weekend morning feel extra special.

Note: More recipes are coming soon!