31 Vegan Brunch Ideas (Bottomless Mimosas Not Included)
You could spend your Sunday morning waiting for a table at the hot vegan brunch spot—or you could make one (or more) of these vegan brunch recipes at home, likely for a fraction of the cost. Some classic brunch dishes are harder to veganize—like scones, which typically rely on generous quantities of butter and cream, or eggs Benedict (few vegan egg replacements can mimic the pop of a perfectly poached egg). But plenty of brunch staples are naturally vegan, or can easily be made so. These plant-based brunch ideas will encourage you to get creative in the kitchen: Mimic an eggy scramble with silken tofu, make doughnuts out of sweet potatoes, or DIY a batch of cashew yogurt. Go savory or sweet, make-ahead or short-order. Just keep the bottomless mimosas flowing (or, if you went a little too hard last night, brew a batch of magical hangover tea).
Photo by Isa Zapata, Food Styling by Pearl Jones1/31Ginger-Scallion Tofu Scramble With Spinach and Chili Oil
Photo by Emma Fishman, Food Styling by Susan Ottaviano2/31Vegan Banana-Oat Pancakes
Turn brunch into an event with a stack of vegan pancakes. Bonus, these also happen to be gluten-free, so invite everybody. Use any nondairy milk you like, but FYI: We prefer oat milk here. Don’t forget the chocolate chips.
Alex Lau3/31Avocado Cups With Pomegranate Salsa Verde
Skip the avocado toast and go for a pretty platter of these avocado cups, jeweled with pomegranate seeds and tender herbs. Okay, fine: Serve toast on the side if you want.
Photo by Alex Lau, Food Styling by Andy Baraghani4/31Cashew Yogurt
You’ve made nut milk and cashew cream—now it’s time to think bigger. Blend cashews with just the right ratios of lemon juice, agave syrup, salt, and water to make your own cashew yogurt.
Photo by Emma Fishman6/31Picarones With Fig Chancaca Syrup
These yeasted, plant-based doughnuts stay moist and fluffy from the puréed sweet potatoes in the dough. The sweet, spiced fig syrup used to soak them also makes a great addition to cocktails.
Photo by Alex Lau, food styling by Rebecca Jurkevich7/31Power Butter
Aleppo-style pepper adds an earthy, fruity kick (and a very slight punch of heat) to this nut and seed butter, which is just begging to be spread on toast, rice cakes, or crackers.
Alex Lau8/31Coconut Chia-Tapioca Pudding
Large tapioca pearls (yes, the same ones found in your bubble tea) bring a squishy, bouncy texture to this pudding. Top the bowls with fresh coconut and pineapple for a tropical vibe.
Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Marina Bevilacqua9/31Swiss Chard Pakora Pancake With Burst Tomatoes
Move over, quiche. This vegetable-packed, large-format pakora will be the star of your next brunch (just skip the yogurt sauce on the side).
Photo by Alex Lau, Styling by Sue Li10/31Chocolate-Cashew Butter
Made with just five simple ingredients, this cocoa-infused cashew butter tastes like a spoonful of thick chocolate frosting—but it’s completely dairy-free. Spread it on vegan French toast (made with a loaf of egg-and-dairy-free challah; or substitute another vegan bread like thick-cut whole wheat) for an all-star brunch.
Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski12/31Chickpea Pancakes With Kale and Fennel
The batter for these crispy, lacy crepe-like pancakes starts with chickpea flour. Pile them high with za’atar-coated chickpeas, wilted kale, and fennel and then smother it all in garlicky tahini dressing. Feel free to add vegan cheese, if that’s your thing, or roll them up to make savory vegan breakfast burritos (serve with black beans for double the beany fun).
Photograph by Isa Zapata, Food Styling by Spencer Richards. Prop Styling by Marina Bevilacqua13/31Spicy Tofu Scramble With Tomato and Ginger
Swap the butter for plant-based butter or olive oil to make this spicy tofu scramble completely vegan. Serve it with sourdough toast, flatbread, or crackers.
Photo by Alex Lau, food styling by Susie Theodorou14/31Strawberry-Granola Crisp
Instead of the traditional, buttery streusel topping, crown this crisp with a quick granola. Don’t want to make your own? Bake the fruit solo, then top with your favorite store-bought vegan granola.
Photograph by Isa Zapata, Food Styling by Eliza Mozer15/31Banana-Blueberry Smoothie With Tahini
These simple blueberry smoothies make a great vegan breakfast any day of the week, but load on the toppings (granola, fresh fruit, cacao nibs, you name it) to turn them into substantial smoothie bowls for a big weekend brunch. Take your pick of oat, cashew, or almond milk—any of them work here.
Photo by Alex Lau, Food Styling by Andy Baraghani, Prop Styling by Emily Eisen17/31Grain-Free Tahini Granola
Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Gerri K. Williams18/31Peanut Butter and Jelly Oatmeal
Use nut milk to make this nostalgic bowl of oatmeal vegan. And be sure to seek out vegan peanut butter and brown sugar—not all brands are.
Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Dayna Seman19/31Avocado and Bulgur Salad
Alex Lau20/31Mixed Grain and Coconut Porridge
Hosting brunch, but planning to go out the night before? Make this simple porridge ahead of time and stash it in the fridge. Keep the party going the next morning with a brunch cocktail.
Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Gerri K. Williams21/31Get Up & Go Blueberry Date Cocoa Smoothie
Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Nicole Louie22/31Hummus Bowls With Merguez-Spiced Tempeh
Top bowls of silky, creamy hummus with crispy nubs of smoked paprika-spiced tempeh for a savory Mediterranean-inspired vegan brunch idea.
Danny Kim24/31Chia Pudding With Dried Apricots and Pineapple
This chia pudding is one breakfast recipe we keep coming back to. Change up the toppings according to your whims: Swap the pineapple and apricots for fresh berries in the summer, or top with grain-free granola for crunch.
Alex Lau25/31Carrot Cake Oatmeal
This carrot-cake-inspired oatmeal makes a delicious vegan brunch option, but it’d be just as good any day of the week.
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Stephanie De Luca26/31Vegan Deviled “Eggs”
Photo by Emma Fishman, Food Styling by Yekaterina Boytsova27/31Charred Kale With Citrus and Green Tahini
Serve this charred kale salad alongside a platter of vegan cinnamon rolls. A truly excellent brunch is all about balance.
Alex Lau28/31Acai Power House Bowl
Swap Greek yogurt for plant-based yogurt (if you’re an overachiever, make your own) to make these acai bowls vegan. Top them with chia seeds, nuts, and plenty of fresh fruit.
Photo by Heami Lee, food styling by Judy Haubert, prop styling by Rebecca Bartoshesky29/31Mandazi (Mahamri)
Light and pillowy as beignets, but less sweet than your standard doughnut, these East African fried dough pockets are a thing of beauty. Use plant butter or margarine to make them vegan.
Photo by Michael Graydon + Nikole Herriott30/31Lemon-Pistachio Loaf
Every brunch needs a dessert, and this one’s a real crowd-pleaser. Consider it a vegan version of the cult-favorite lemon loaf from that coffee shop (you know the one). Or opt for a loaf of vegan banana bread, also a fan favorite.
Photograph by Emma Fishman, food styling by Taneka Morris, prop styling by Dayna Seman31/31Chickpea Pancake With Pea Salad
It looks like a frittata, but it’s completely egg-free. Pile this large-format chickpea pancake high with lots of green veg—spring peas, asparagus, zucchini: whatever looks best—and serve with hash browns or breakfast potatoes. It’s one of our easiest, most flexible vegan brunch recipes.
