#veganbrunch

The sweet caramelized bananas go well with these fluffy vegan pancakes, making them a great choice for breakfast or brunch. Coconut milk and caramelized bananas make it dairy-free, and the bananas add a natural sweetness.

Ingredients: 1 cup all-purpose flour. 1 tablespoon sugar. 2 teaspoons baking powder. 1/8 teaspoon salt. 1 cup almond milk. 2 tablespoons vegetable oil. 1 teaspoon vanilla extract. 2 ripe bananas, sliced. 2 tablespoons vegan butter. 2 tablespoons brown sugar. 1/4 teaspoon ground cinnamon.

Instructions: Put flour, sugar, baking powder, and salt in a bowl and mix them together with a whisk. Mix the dry ingredients together with the almond milk, vegetable oil, and vanilla extract. As you mix, a smooth batter will form. Place a nonstick skillet over medium-low heat and lightly coat it with cooking spray or oil. For each pancake, put 1/4 cup of batter on the pan. Start cooking when the top starts to bubble. Then turn it over and cook until both sides are golden brown. Melt the vegan butter over medium heat in a different pan. Spread out the banana slices, brown sugar, and cinnamon. For about two to three minutes, cook until the bananas turn caramelized. Put bananas that have been caramelized on top of the pancakes.

Prep Time: 10 minutes

Cook Time: 15 minutes

These vegan gluten-free waffles are light, fluffy, and full of flavor. Made with simple ingredients, they are perfect for a wholesome breakfast or brunch.

Ingredients: 1 cup gluten-free flour. 1 tablespoon baking powder. 1 tablespoon coconut sugar. 1/4 teaspoon salt. 1 cup almond milk. 2 tablespoons melted coconut oil. 1 teaspoon vanilla extract.

Instructions: Warm up the waffle iron. Whisk the baking powder, salt, coconut sugar, and gluten-free flour together in a bowl. Blend together the dry ingredients and then add the melted coconut oil, vanilla extract, and almond milk. As you stir, a smooth batter will form. Put a little coconut oil or cooking spray on the hot waffle iron to grease it. Cover the grids with enough batter to cover the waffle iron. Put the lid back on and cook until the food is crispy and golden brown. Remove the waffles from the iron with care, and serve them hot.

Prep Time: 10 minutes

Cook Time: 10 minutes

These fluffy, tasty blueberry pancakes are vegan in a sneaky way. They're great for a cozy breakfast or brunch. No one will guess they're vegan because they taste so good!

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 cup almond milk. 2 tablespoons vegetable oil. 1 teaspoon vanilla extract. 1/2 cup fresh blueberries.

Instructions: Put flour, sugar, baking powder, and salt in a bowl and mix them together. Put in the vanilla extract, almond milk, and vegetable oil. Mix until it's smooth. Carefully fold in the blueberries. Warm up a pan that doesn't stick over medium heat. 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. Warm it up and top it with maple syrup or anything else you like.

Prep Time: 10 minutes

Cook Time: 15 minutes

A filling and tasty vegan breakfast scramble made with crumbled tofu, spices, and a variety of tasty vegetables.

Ingredients: 1 block tofu, crumbled. 1 tablespoon olive oil. 1/2 onion, diced. 1 bell pepper, diced. 1 cup spinach. 2 cloves garlic, minced. 1 teaspoon turmeric. 1/2 teaspoon cumin. Salt and pepper to taste. 2 tablespoons nutritional yeast. 1 tablespoon soy sauce or tamari. 1 tablespoon fresh parsley, chopped optional.

Instructions: Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper. Saut until softened, about 5 minutes. Add minced garlic and crumbled tofu to the skillet. Cook for 3-4 minutes. Sprinkle turmeric, cumin, salt, and pepper over the tofu mixture. Stir well to combine. Add spinach and cook until wilted, about 2 minutes. Stir in nutritional yeast and soy sauce. Cook for an additional 2 minutes. Garnish with chopped parsley, if desired, before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

A decadent vegan quiche loaded with creamy tofu filling, tender broccoli, and melty vegan cheese, all nestled in a flaky pie crust.

Ingredients: 1 vegan pie crust. 1 cup broccoli florets, chopped. 1 cup vegan cheese, shredded. 1 cup firm tofu, drained and crumbled. 1/2 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 1 tablespoon cornstarch. 1 teaspoon garlic powder. 1/2 teaspoon turmeric. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C. Blind bake the pie crust for 10 minutes, then remove from oven and set aside. In a saucepan, steam the broccoli florets until tender, then drain and set aside. In a blender, combine the crumbled tofu, almond milk, nutritional yeast, cornstarch, garlic powder, turmeric, salt, and pepper. Blend until smooth and creamy. Spread half of the shredded vegan cheese on the bottom of the pre-baked pie crust. Layer the steamed broccoli florets on top of the cheese. Pour the tofu mixture over the broccoli, spreading it evenly. Sprinkle the remaining shredded vegan cheese on top. Bake the quiche in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown. Allow the quiche to cool for a few minutes before slicing and serving. Enjoy your Deluxe Vegan Cheese and Broccoli Quiche!

Prep Time: 20 minutes

Cook Time: 40 minutes

These crispy on the outside and soft on the inside vegan eggplant potato pancakes have a delicious combination of flavors and textures. They are ideal as an appetizer or side dish for any meal.

Instructions: Combine the grated eggplant and potatoes in a large mixing bowl. Combine the flour, baking powder, salt, and black pepper in a mixing bowl. Mix until everything is well combined. Mix in the chopped parsley and chives thoroughly. In a large skillet over medium-high heat, heat the olive oil. Flatten the batter in the skillet with a spatula. 3-4 minutes per side, or until golden brown and crispy. Serve immediately with your preferred dipping sauce.

Indulge in the warm and cozy flavors of chai with these delightful vegan waffles. The blend of aromatic spices like cinnamon, cardamom, ginger, cloves, and nutmeg infuses these waffles with rich flavor. Perfect for a leisurely weekend breakfast or brunch!

Ingredients: 1 1/2 cups all-purpose flour. 2 teaspoons baking powder. 1/4 teaspoon salt. 2 tablespoons sugar. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cardamom. 1/4 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1/4 teaspoon ground nutmeg. 1 1/4 cups almond milk. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract.

Instructions: In a large bowl, whisk together the flour, baking powder, salt, sugar, and spices. Add almond milk, melted coconut oil, and vanilla extract to the dry ingredients. Stir until just combined, being careful not to overmix. Preheat your waffle iron and lightly grease if necessary. Pour the batter onto the hot waffle iron, spreading it evenly, and cook according to the manufacturer's instructions or until golden brown and crispy. Serve warm with your favorite toppings such as maple syrup, fresh fruit, or dairy-free whipped cream.

Prep Time: 10 minutes

Cook Time: 15 minutes

A tasty vegan take on the traditional South Indian dosa, with spiced potatoes that are full of flavor. It's great for breakfast, brunch, or a snack!

Ingredients: 4 large potatoes, boiled and mashed. 1 onion, finely chopped. 2 green chilies, finely chopped. 1/2 teaspoon mustard seeds. 1/2 teaspoon cumin seeds. A pinch of asafoetida hing. A few curry leaves. 1/2 teaspoon turmeric powder. Salt to taste. 2 tablespoons vegetable oil. 2 cups dosa batter fermented rice and lentil batter.

Instructions: Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, and curry leaves. Saut for a few seconds. Add chopped onions and green chilies. Cook until onions turn translucent. Add turmeric powder and mix well. Add mashed potatoes and salt. Mix thoroughly. Cook for 5-7 minutes, stirring occasionally, until the potatoes are heated through and well combined with the spices. Remove from heat and let the potato mixture cool slightly. Heat a dosa pan or non-stick skillet over medium-high heat. Pour a ladleful of dosa batter onto the hot pan and spread it in a circular motion to make a thin dosa. Drizzle some oil around the edges of the dosa. Place a portion of the potato mixture on one half of the dosa. Fold the dosa over the filling and press gently to seal. Cook for 1-2 minutes until the dosa is golden and crisp. Flip and cook the other side until it's golden brown and crispy. Repeat with the remaining dosa batter and potato filling. Serve hot with coconut chutney or sambar.

Prep Time: 15 minutes

Cook Time: 30 minutes