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I am SO not a morning person. (But you already knew that from my Breakfast of (Vegan) Champions post.)
When I can, I love to sleep in, and, around noon, shuffle downstairs for some coffee and sustenance.
This sleeping-in-on-the-weekends habit is why brunch is such an appealing idea to me.
Also, brunch is a social affair, providing a great opportunity to get together with friends.
So, the equation goes like this:
Sleep in + amazing vegan breakfasty food + great friends = brunch!
It seems like almost every restaurant in Charleston serves brunch, and most of them rely heavily on bacon, sausage, cow’s milk, and chicken’s eggs.
(If you want to find some veg-friendly brunch spots in Charleston though, check out my list!)
But these cholesterol-filled, cruel items are not necessary at all to have a delicious brunch, and our Vegan Potluck Brunch last weekend proves it!
Today I’m sharing:
– Pictures of the food we enjoyed
So you can host your own fabulous vegan brunch!
My husband baked up a storm and served delicious cinnamon rolls, chocolate rolls (my favorite!), and biscuits:
We also made savory tofu scramble, featuring crimini mushrooms, onions, and the perfect combination of spices:
We had mimosas and all the fixings for the biscuits, including agave nectar and different flavors of jams:
We also served coffee with vegan So Delicious creamers in regular and vanilla flavors and the green smoothie that we drink every morning, full of fruit and veggies:
Most of the friends we invited are not vegan, but they tried their hand at making vegan food, with a ton of success!
Ben whipped up some “apple pie oatmeal” from the blog Oh She Glows that tasted just like apple pie:
Our friend Sarah, who usually doesn’t cook and wrinkles her nose at green vegetables, made these incredible Shamrock Breakfast Sandwiches from the great blog Healthy.Happy.Life.
They included vegan sausage, seasoned kale, spicy vegan mayo, and avocado on an English muffin. Um, wow!
Sandy made a peppery, wonderful hashbrown casserole that was perfectly golden:
Kelsey graced us with fresh, tangy lemon-blueberry muffins, which she cleverly veganized from a non-vegan recipe! The lemon flavor was bright, and the fresh blueberries were perfectly sweet:
Here’s my completely full brunch plate:
Now that you’ve seen all this delicious food, you’ll probably want to make it yourself!
Below are recipes for most of the items above. Happy cooking!
– VEGAN BISCUITS
2 cups all-purpose flour
1 Tblsp. baking powder
1 tsp. salt
3 Tblsp. sugar
6 Tblsp. vegan butter
1 cup almond milk (or any non-dairy milk)
Preheat oven to 400 degrees. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the butter until the mixture resembles course meal. Gradually stir in the milk until the dough pulls away from the sides of the bowl. Turn it out on a floured surface, and knead about 15 times. Roll the dough out to about 1 inch thick. Cut biscuits with a cup dipped in flour, or a biscuit cutter if you have one! Brush off any excess flour, and place the biscuits on a cookie sheet (ungreased). Bake for 13 to 15 minutes or until they begin to brown. Enjoy!
– TOFU SCRAMBLE
We use the recipe from Isa Chandra Moscowitz’s Vegan with a Vengeance cookbook. The recipe can be found here.
Modifications: We do only 1 tsp. of cumin because 2 just seemed too much. We also used lemon juice instead of lime. The carrot is optional, but we really liked that it added to the color.
This recipe is super versatile, so add whatever veggies make you happy!
– GREEN SMOOTHIE
We make a green smoothie each day to go with breakfast, and it varies a bit morning to morning, but here’s the usual mix. Just put it all in a blender and turn it up to high!
(I very much recommend a Vitamix high-powered blender if you feel like splurging on kitchen equipment! I am in love with ours.)
Water – 1 Cup
Chia Seeds – 1 to 2 tablespoons
Orange – Half an Orange
Cucumber – ¼ cup
Pineapple – ¼ cup
Banana – 1 whole banana, fresh or frozen
Spinach – 1 Cup
Lacinato Kale – 2-3 big leaves (take it off the stem!)
Carrot – 1 Medium Carrot, chopped into pieces
Frozen Strawberries – 4 or 5 (¼ cup roughly)
Ice – ½ Cup
This here little smoothie in a 12 oz. serving has the following nutritional credentials:
279% of your Vitamin C
164% of your Vitamin A
26% of your Calcium
10% of your Iron
62% of your Fiber
Omega 3 & 6 Fatty Acids
It’s a pretty great way to start the day!
– APPLE PIE OATMEAL
This stuff seriously tasted just like apple pie. The recipe is from the blog Oh She Glows (which I LOVE!), and it can be found here!
– SHAMROCK BREAKFAST SANDWICHES
This creative breakfast sandwich is from another favorite blog of mine, Healthy.Happy.Life. Here’s the recipe!
It has some unusual ingredients, so feel free to substitute and leave the expensive truffle oil out!
– HASHBROWN CASSEROLE
2 bags of shredded potatoes (frozen, but thaw in fridge)
one large onion, chopped fine
banana peppers, chopped fine
lots of salt, garlic, pepper to taste
bind with water and cornstarch mixture (4 tablespoons to 1/4 cup water)
Mix and bake at 350 for about an hour and make sure the top is golden
You can also add salsa to the mix or spicy vegan cheese (like Daiya jalapeño Havarti or pepperjack)
– LEMON BLUEBERRY MUFFINS
This recipe from the Cooking Channel is easily veganized. Just sub the non-dairy milk of your choice for cow’s milk, vegan butter for dairy butter, use vegan sour cream instead of creme fraiche, and use an egg replacement powder (like Ener-G or Bob’s Red Mill) for the egg.
Voila! Vegan muffins!
Ideas for Other Vegan Brunch Items
“Cheesy” Grits (using nutritional yeast)
Pancakes in a variety of flavors
Crumbcake or Coffee Cake
Waffles in all kinds of flavors
Whatever your heart desires! There are vegan versions of everything. Just Google it!
So what are you waiting for? Pick a date, invite some friends, and brunch it up vegan style!
Animals, the Earth, your health, and your very happy tummy will thank you!
To Sleeping In and Eating Well!