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Vegan Mother's Day Brunch Ideas

May 12, 2017 | vegan

Mother's Day is just around the corner! Show your mom how much you care about her by making a healthy, vegan brunch. From savory, to sweet, we’ve got a little something for every mom out there. The best part is, they’re all cruelty free. For more vegan recipes, check out our two cookbooks on our website. Enjoy!


Cherry walnut spelt scones (from The Best of Vegan Cooking by Priscilla Feral)


Ingredients (makes 8 scones)

2 cups spelt flour

1 tablespoon baking powder

1 teaspoon sea salt

⅓ cup canola oil

⅓ + ¼ cup (for glazing) agave nectar

¼ cup cold water

1 tablespoon vanilla extract

1 cup dried cherries (soaked in hot water for 15 mins)

½ cup walnuts, coarsely chopped



Pre-heat oven to 375 degrees F. Line a cookie sheet with parchment paper.


Place flour, baking powder, and salt in a bowl and mix. Add oil, ½ cup agave nectar, water and vanilla, and mix for about 45 seconds. Gently fold in cherries and walnuts.


Form scones by hand by first dividing the dough into 8 parts. Then make each section into a ball. You can form ball into either a square or triangular shape (or whatever your preference) using your hands, then place on cookie sheet. Bake for 8 minutes. Remove from oven and brush with remaining agave nectar, then return to oven for 3-4 minutes until lightly brown.


Allow to cool completely before serving.


Baked veggie pan omelette



Roasted Veggies:

2 tablespoons extra-virgin olive oil, plus more to re-grease pan

1 large leek, trimmed and sliced on an angle into

1-inch pieces

2 large carrots, peeled and sliced lengthwise

1 large red onion, peeled and sliced into thick half-moons

1 cup green beans, ends trimmed

1 pint cherry tomatoes, sliced in half

2 tablespoons fresh rosemary or thyme, or 1 tablespoon dried

Salt and freshly ground black pepper


16 ounces soft silken tofu

½ cup unsweetened plain soy milk

⅔ cup garbanzo bean flour

3 tablespoons nutritional yeast

2 heaping tablespoons whole-grain mustard

1 tablespoon olive oil

½ teaspoon baking powder

½ teaspoon ground turmeric

1 teaspoon salt


Generous pinch of kala namak (Indian black salt) (optional) Prepare the veggies: Preheat the oven to 350°F. Toss together the olive oil, leek, carrots, onion, green beans, tomatoes, and herbs in a 9 x 13 x 2-inch baking dish. When everything is coated with oil, spread in an even layer in the pan. Sprinkle a little salt and pepper on top.

Roast the veggies for about 30 minutes, stirring occasionally, until golden and tender. Remove the pan from the oven and transfer the vegetables to a dish or cutting board. When the baking pan is just cool enough to touch, line with foil (maybe slip on a pair of baking mitts for this part). Generously grease the foil with additional olive oil.

Make the omelet: In a blender, pulse together until smooth the tofu, soy milk, garbanzo bean flour, nutritional yeast, olive oil, mustard, baking powder, turmeric, salt, and kala namak, if using. Pour into the pan and gently shake the pan a few times to remove any air bubbles.

Arrange the roasted vegetables on top of the tofu mix-ture in a pleasing way. Return the pan to the oven and bake for 20 to 25 minutes, or until the tofu layer is lightly puffed, golden, and no longer liquid but instead a soft, solid texture when poked with a knife.

Remove from the oven and set aside to cool for at least 5 minutes before slicing. Use a spatula to gently remove squares of the omelet from the pan. The tofu will firm up considerably if chilled overnight and reheats well.


Banana chai pancakes


1 small very ripe banana
1 1/4 cups Silk Unsweetened Vanilla Almondmilk
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1 1/2 cups all purpose flour*
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
generous pinch cardamom
1/4 teaspoon salt


Place the banana into a large mixing bowl and mash well with a fork. Stir in milk, coconut oil and vanilla, until ingredients are well blended.

In a separate bowl, stir together flour, baking powder, cinnamon, ginger, nutmeg, cloves, cardamom and salt. Add dry mixture to wet, stirring until well blended.

Coat the bottom of a nonstick frying pan lightly with oil and place over medium heat. Once the pan is hot, drop 1/4 to 1/3 cup of batter into the center. Cook until the batter begins to brown around the edges, about 3 to 4 minutes. Flip and cook about 2 minutes more, until lightly browned on bottom. Repeat until all batter is used.

Serve with maple syrup and fresh fruit.


Crispy Hash Brown Hay Stacks

4 cups loosely packed (~450 g) finely grated russet potatoes* (~ 3 potatoes)
1 shallot, very thinly sliced
1/4 cup (15 g) fresh chopped parsley (or other herb of choice)
1/2 cup (83 g) corn (if canned, very well drained)
2 Tbsp (28 g) melted vegan butter (or sub coconut oil), plus more for cooking
1 Tbsp (7 g) cornstarch or arrowroot starch (for binding)
1/2 tsp each sea salt and black pepper, plus more to taste


Preheat oven to 375 degrees F (190 C) and arrange a rack in the center of the oven. Also generously grease a standard muffin tin with oil of choice, otherwise the potatoes will stick.
Add finely grated potatoes (see notes for my go-to method) to a large mixing bowl with shallot, parsley, corn, melted vegan butter, cornstarch, salt and pepper and stir to thoroughly combine.
Divide mixture evenly between 12 muffin tins, filling each tin with about 1/4 cup of the potato mixture. Press down gently to form. Sprinkle the tops with a pinch more salt and pepper and bake for 20 minutes.

At the 20-minute mark, increase oven temperature to 425 degrees F (218 C) and bake for 10-12 minutes more, or until the tops appear golden brown, and the edges are dark golden brown.
Remove from oven and let rest for 5 minutes, then loosen the sides with a butter knife and gently lift out with a fork. Serve immediately as is or with hot sauce. These are especially great alongside tofu scrambles (see my favorite three scrambles: 1, 2, 3).
Best when fresh. To freeze, arrange baked haystacks in a single layer on a baking sheet and freeze until firm. Then store in a freezer-safe container up to 3-4 weeks. Reheat in the microwave, or a 350 degree F (176 C) oven until completely warmed through.



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