#plantbasedbrunch

Vegan brunch bagels with a fig salad side 🍽

Vegan full English, had to make do without mushrooms ☹⁣⁣

Tofu scramble⁣⁣, vegan sausages⁣⁣, hash browns ⁣, roast tomatoes ⁣, rice paper bacon, baked beans⁣⁣ & toast 🤤🤩⁣⁣

Warm tortillas are filled with a tasty and high-protein tofu scramble, accompanied by vegan cheese and smooth avocado slices in this recipe for breakfast burritos. It's a filling and tasty option for breakfast or brunch that's ideal for getting your day started!

Ingredients: 200g extra-firm tofu, crumbled. 1 tablespoon nutritional yeast. 1/2 teaspoon turmeric powder. 1/2 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and pepper to taste. 1 tablespoon olive oil. 1/2 red bell pepper, diced. 1/2 onion, diced. 2 cloves garlic, minced. 1 cup spinach, chopped. 4 large flour tortillas. 1/2 cup shredded vegan cheese. 1 avocado, sliced. Salsa and vegan sour cream, for serving.

Instructions: Crumble tofu and toss with nutritional yeast, onion, garlic, and turmeric powders in a bowl; toss to coat evenly. In a skillet over medium heat, warm the olive oil. Add the garlic, onion, and bell pepper. Cook until tender, approximately 5 minutes. Season the tofu and add it to the skillet. Cook for 5 to 7 minutes, stirring periodically, or until tofu is thoroughly heated and beginning to crisp. Add the chopped spinach and cook for about two minutes, or until it wilts. Use a separate skillet or microwave to reheat the tortillas. Among the tortillas, distribute the tofu scramble mixture equally. Add slices of avocado and vegan cheese to the top of each. Each tortilla should be folded in the sides before being firmly rolled into a burrito. Present alongside vegan sour cream and salsa. Savor your Breakfast Burritos with Cheezy Tofu Scramble!

Prep Time: 15 minutes

Cook Time: 15 minutes

Make vegan buttermilk pancakes at home and enjoy their fluffy, tender, and buttery goodness. It's simple to make these pancakes, and they taste great for breakfast or brunch.

Ingredients: 1 cup all-purpose flour. 1 tablespoon sugar. 1 tablespoon baking powder. 1/4 teaspoon salt. 1 cup almond milk or any plant-based milk. 1 tablespoon apple cider vinegar. 2 tablespoons melted vegan butter or coconut oil. 1 teaspoon vanilla extract.

Instructions: Apple cider vinegar and almond milk should be mixed together in a bowl. Allow to sit for five minutes to curdle, making vegan buttermilk. Mix the flour, sugar, baking powder, and salt in a different bowl using a whisk. To the vegan buttermilk mix, add vanilla extract and melted vegan butter or coconut oil. Add the wet ingredients to the dry ones and mix them together until they are just mixed. There should be some lumps, but not too many. Set a nonstick griddle or skillet over medium-low heat and add a little vegan butter or oil to coat it. For each pancake, put 1/4 cup of batter on the pan. Once the top starts to bubble, flip it over and cook until the other side is golden brown. Do it again with the rest of the batter. You can top it with maple syrup, fresh fruit, or vegan whipped cream while it's still warm.

Prep Time: 10 minutes

Cook Time: 15 minutes

Curried Tofu Scramble is a flavorful and protein-packed vegan breakfast or brunch option. The combination of spices gives it a delicious Indian-inspired taste, while the tofu provides a satisfying texture similar to scrambled eggs.

Ingredients: 1 block firm tofu, drained and crumbled. 1 tablespoon olive oil. 1 small onion, chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 teaspoon curry powder. 1/2 teaspoon turmeric powder. 1/4 teaspoon cumin powder. Salt and pepper to taste. 2 tablespoons nutritional yeast optional. 2 tablespoons chopped fresh cilantro optional.

Instructions: In a big skillet over medium heat, warm up the olive oil. Add the onion and garlic, and saut until they become soft. Cook the bell pepper until it becomes soft. Tofu crumbles should be added to the skillet along with curry, turmeric, cumin, salt, and pepper. Saut the tofu for five to seven minutes, stirring now and then, or until it's well heated and beginning to turn golden. Before serving, top with chopped cilantro and nutritional yeast, if using.

Prep Time: 10 minutes

Cook Time: 10 minutes

These vegan cinnamon roll flowers are not only delicious but also visually stunning. Perfect for a special brunch or a sweet treat any time of day!

Ingredients: 2 cups all-purpose flour. 1/4 cup vegan butter, melted. 1 cup unsweetened almond milk, warmed. 1 packet 2 1/4 tsp instant yeast. 1/4 cup granulated sugar. 1/2 tsp salt. 2 tsp ground cinnamon. 1/4 cup brown sugar. 1/4 cup chopped pecans or walnuts optional. 1 cup powdered sugar. 1 tbsp unsweetened almond milk. 1/2 tsp vanilla extract.

Instructions: Warm almond milk and yeast should be mixed together in a large bowl. Wait five minutes until it foams up. To the yeast mix, add granulated sugar, salt, and melted vegan butter. Use a stir to mix. Add the flour slowly while stirring the mixture. Do this until a dough forms. Place the dough on a surface that has been lightly dusted with flour. Knead it for five minutes, or until it is smooth and elastic. To make the dough double in size, put it in a bowl that has been greased and cover it with a clean kitchen towel. Let it rise in a warm place for about an hour. Set the oven to 350F 175C and heat it up. It's best to make the dough about 1/4 inch thick. Spread vegan butter on top of the dough, and then, if you want, sprinkle it with ground cinnamon, brown sugar, and chopped nuts. Roll the dough into a log shape starting from one long end. Cut the log into 12 equal pieces with a sharp knife. Spread the slices out in a round baking pan that has been greased so that they look like flower petals. After the oven is hot, bake for 20 to 25 minutes, or until golden brown and done. In a bowl, mix powdered sugar, almond milk, and vanilla extract until smooth. While the rolls are baking, make the glaze. When the rolls are done, pour the glaze over them while they are still warm. Serve and have fun!

Prep Time: 30 minutes

Cook Time: 25 minutes