Vegan

10 of Our Favorite Vegan Brunch Recipes

These days, I’m really not much of an evening out person, which is why I love a lazy weekend brunch with friends. Whether you’re in the position of hostess or guest, I put together some suggestions for a vegan-friendly brunch that won’t disappoint.

Blueberry Mint Smoothie Bowl

I’m bringing you this cool summer recipe from the comfort of my couch today. I try not to get too cozy while I work on my laptop, but the living room is the only room in my house with air conditioning. Never again will I take having AC in my kitchen for granted! Or a

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Pancakes with Roasted Bananas

The pancakes themselves are light, fluffy, and simple – no funny ingredients here. The flavor is all in the topping. If you’ve ever had banana pancakes with the banana chunks cooked into the batter, this recipe is kind of like that.

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Scrambled Tofu with Greens

This is one of those recipes Kate wrote years ago that took forever to make it to the site. I’ve kept it close at hand – in a todo app – and have made it countless times over the years. It’s simple, it’s clean and so good.

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Mango Coconut Breakfast Parfait

Enjoy a decadent brunch at home with our Mango Coconut Breakfast Parfait. It’s layered with coconut yogurt, frozen mango, and homemade granola!

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Chickpea and Rosemary Roasted Potato Breakfast Tacos

These chickpea and rosemary roasted potato vegan breakfast tacos are gluten-free, soy-free (if you skip the miso), sugar-free, and nut-free, making them perfect for feeding a crowd with dietary restrictions and allergies.

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Liege Waffles (Belgian Sugar Waffles)

Have you ever had a Liege Waffle? Also known as a Belgian Sugar Waffle, it’s a special, caramelized sugar waffle that is perfection all on it’s own. Crispy, rich with just a hint of cinnamon.

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Vegan Chilaquiles

Whether you decide to make your own salsa verde or buy it at the store, these chilaquiles come together quickly and are always a hit.

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Vegan Blueberry Pie Baked Oatmeal

This Vegan Blueberry Pie Baked Oatmeal captures the fresh flavors of summer in a sweet, crunchy breakfast casserole. Coconut whipped cream adds a delicious layer of flavor and texture – you’ll swear you’re eating dessert!

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Savory Tempeh Breakfast Hash

I am all about savory morning meals full of protein and veggies that could easily pass as lunch or dinner. This savory tempeh breakfast hash checks all the boxes.

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Sweet Potato Toast: 4 Delicious Ways

Whether you’re gluten-free or just trying to limit your grain intake, saying “bye” to bread doesn’t mean you have to give up on toast. When thinly sliced into slabs, sweet potato makes a terrific base for all of your favorite breakfast toppings. Avocado, vegan cream cheese, fresh veggies, and even peanut butter taste amazing paired

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Banana Wheat Germ Muffins

If you make these banana wheat germ muffins over the weekend (and you SHOULD!), there are plenty left over for the week. Easy to whip up and packed with all sorts of healthy bits. I also like to add walnuts (or chocolate chips) to the final mix-in.

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The post 10 of Our Favorite Vegan Brunch Recipes appeared first on Well Vegan.

Vegan

Mushroom Parmesan Pasta Bake (1-pan, nut-free, with soy-free and gluten-free options)

Cozy, hearty spinach cheese stuffed Mushroom Parmesan, is a one-pan dinner that your family is going to love! Even the orzo pasta bakes up in the pan with the cheesy mushrooms and marinara sauce! 1 pan, 1 baking Step!

close-up of a fork taking a bite of mushroom parmigiana

I wanted to make a simple mushroom parmesan pasta bake, because I had plenty of mushrooms on hand. And I wanted to reduce the pans and time in the kitchen. Enter this cozy 1 Pan Orzo bake!

The mushrooms are stuffed with this delicious spinach-tofu-cheese mixture that I often use to make stuffed shells, then I top it with a cruncy breadcrumb topping and pair it with a pasta, I use orzo, but other shapes will work too! The pasta and the sauce at the bottom, topped with cheesy stuffed mushrooms, and a crisp breadcrumb topping. Everything cooks in just one pan and one baking step!

close-up of mushroom parmesan in the pan after baking

The prep is very simple. Just make your spinach-tofu-cheese mixture by adding everything to a bowl and mixing it. Prep your mushrooms by removing the stems, and that’s it!

It’s an easy recipe that’s pretty flexible, too. You can add some veggie grounds or vegan ground meat substitute in with the pasta sauce to add extra protein to the meal. The recipe is already nut-free, and it’s easy to make soy-free and gluten-free, too.

You want to use about two- to three-inch mushrooms. Larger mushrooms take longer to cook, and pasta will overcook in that much time, so medium-sized works best here. I also use the mushroom stems in the recipe, so don’t discard them. Just trim away the tough end of the stem and discard that, but save the rest of the stem to chop up into the pasta sauce.

close up of mushroom parmesan on a plate

I paired this mushroom parmesan with orzo pasta, because it cooks up really easily in the baking dish and it works out just amazing. You can add a different pasta of choice, as well, just bake a few minutes longer until the pasta is cooked to preference.