Brunch Archives - Forks Over Knives

11 Hearty Vegan Breakfast Casseroles and Bakes to Start Your Day Right

Lisa Esile, MS — Thu, 09 Nov 2023 18:33:28 +0000

Sick of the same old breakfasts? Want a special brunch to celebrate with friends and family? Loaded with veggies and grains and packed with flavor, vegan breakfast bakes are a great way to start the day. And most bakes refrigerate well, making them a handy option for baking ahead and then simply reheating the morning of. From baked oatmeal and fruity quinoa crumble to comforting potato casseroles, “eggy” frittatas, and hearty rice and beans, this collection of vegan breakfast bakes is guaranteed to up your breakfast game. As an added bonus, all recipes are free of oil and refined sugar, so they’ll leave you feeling supercharged and not sluggish.

For more breakfast ideas, check out these Deliciously Healthy Vegan Brunch Recipes

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Golden Milk Millet Porridge

Darshana Thacker Wendel — Fri, 02 Jun 2023 17:10:42 +0000

If you’ve ever visited a trendy coffee shop, you’ve likely seen a golden milk latte on the menu—a vibrant, spicy-sweet beverage made with milk, turmeric, and ginger to create a chai-like hot drink that warms you up from the inside out. In this recipe, golden milk is used to dress up a simple millet porridge and turn the neutral-tasting grains into a fragrant feast. A combo of fresh and dried fruit is mixed into the chewy millet to soak up the flavors of the milk so that every element of the dish is infused with warming spices. Complete the dish by adding a crunchy garnish of sliced almonds (or pumpkin seeds if you don’t eat nuts) and then dig into this hearty breakfast that will keep your belly full and taste buds tingling for the entire morning.

For more healthy millet recipes, check out these tasty ideas:

Yield: Makes 4 cups

2 cups unsweetened, unflavored plant-based milk
½ teaspoon grated fresh ginger
½ teaspoon ground turmeric
6 tablespoons pure maple syrup or date sugar
3 cups cooked millet
1 apple, cored and chopped (1½ cups)
⅓ cup chopped dried fruit, such as raisins, currants, and/or apricots
3 tablespoons sliced unsalted almonds

Instructions

For golden milk, in a medium saucepan bring milk to boiling. Add ginger and turmeric; reduce heat. Simmer, uncovered, 2 to 3 minutes or until very fragrant, stirring frequently. Whisk in maple syrup. Strain and discard solids; set milk aside.
Add millet and 1 cup water to saucepan. Cover and cook over medium 10 minutes. Reserve a few pieces of apple and dried fruit for garnish. Stir the remaining apple and dried fruit into the saucepan.
Spoon porridge into serving bowls and top with reserved fruits and the almonds. Drizzle warm golden milk over top.

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Nopales and Potatoes Breakfast Hash

Darshana Thacker Wendel — Fri, 26 May 2023 19:19:30 +0000

Start the day strong with a spicy skillet breakfast that’s packed full of fresh veggies and vibrant Southwest flavors. Sautéed cactus (aka nopales) blends in seamlessly with the onions and peppers, which dot this dish with bursts of natural sweetness to balance out the hearty potatoes. A handful of fiber-rich kale rounds out this wholesome dish with leafy greens that soak up the garlicky, smoky spices like a tasty sponge. You can dial the heat up or down by controlling how much fresh jalapeño you use; be sure to remove the seeds and ribs if you like things less mild. Serve with whole grain toast to round out the meal.

How to Prep and De-Spine Nopales

You can often find de-spined nopales in Mexican grocery stores. But if you need to clean the paddles yourself, here’s how to do it safely:

Lay one nopal flat on a cutting board. Use a clean kitchen towel to protect your hands from the thorny spines as you hold the paddle steady.
Lay a sharp knife flat against the nopal’s surface, and sweep it across the paddle to slice away the spines. (You can also use a vegetable peeler.) Next, run the knife around the perimeter of the nopal to trim away the outer edge of skin.
Wipe the paddles with a paper towel to remove any slime, aka baba. (Wait to rinse until just before using, as water activates the release of baba.)

For more vegan breakfast hash recipes, check out these tasty ideas:

Yield: Makes 4 cups

3 paddles nopales, cleaned and cut into ½-inch squares (3 cups)
2 tablespoons lemon juice
1 lb. Yukon gold potatoes, peeled and cut into ¾-inch cubes (3 cups)
1 cup finely chopped onion
1 cup finely chopped red bell pepper
8 or 9 cloves garlic, minced
1 fresh jalapeño chile, seeded and chopped
2 teaspoons ground chipotle chile pepper
1 cup finely chopped fresh kale
Sea salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh cilantro
Whole grain bread, toasted, or crackers

Instructions

In a large saucepan combine nopales, 1 tablespoon lemon juice, and 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until the nopales turn dull olive green; drain. Rinse under cold water; drain well.
In a large skillet combine potatoes, onion, bell pepper, garlic, jalapeño, chipotle chile pepper, and ¼ cup water. Cook over medium 10 to 15 minutes or until potatoes are tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
Add nopales and kale to skillet with veggies. Cook 5 to 7 minutes more or until kale is wilted, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. If desired, use a fork or potato masher to gently mash potato into smaller pieces.
Add the remaining 1 tablespoon lemon juice and season with salt and black pepper. Mix well. Garnish with cilantro and serve with toast or crackers.

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Chocolaty Black Bean Pancakes

Darshana Thacker Wendel — Wed, 17 May 2023 17:17:08 +0000

We know that it sounds strange to put black beans in pancakes, but trust us on this one. The hearty legumes add a creamy texture and satisfying density to the flapjacks to really set this recipe apart from other pancake variations. Plus, any residual bean taste is masked by sweet vegan chocolate chips, cinnamon, and maple syrup. This scrumptious breakfast dish is perfect for using up leftover beans from your Taco Tuesday feast and ensures you have a wholesome start to the day. Whip up a morning meal made for champions by topping each pancake with extra maple syrup and your favorite fruit!

For more vegan pancake recipes, check out these tasty ideas:

Yield: Makes 12 pancakes

1½ cups cooked black beans (one 15-oz. can, rinsed and drained)
1½ cups unsweetened, unflavored plant-based milk
5 tablespoons pure maple syrup
2 tablespoons apple cider vinegar
1 tablespoon pure vanilla extract
1 cup rolled oats
½ cup whole wheat flour
⅓ cup almond flour
1 tablespoon regular or sodium-free baking powder
1 teaspoon ground cinnamon
¼ cup vegan chocolate chips
2 bananas, thinly sliced

Instructions

In a high-speed blender or food processor combine beans and milk. Cover and blend until creamy.
Add the next eight ingredients (through cinnamon). Cover and blend until smooth. Transfer batter to a mixing bowl and stir in chocolate chips.
Heat a nonstick griddle over medium-low. Pour ⅓ cup batter per pancake onto griddle. Cook 3 minutes or until pancakes look slightly dry on top, are lightly browned on the bottom, and release easily from the pan. Flip and cook 3 minutes more. Repeat with remaining batter. Top with bananas and, if desired, more syrup.

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27 Delicious Recipes for a Memorable Vegan Mother’s Day Brunch

Lisa Esile, MS — Mon, 01 May 2023 17:07:36 +0000

It’s that time of year when we take a moment to thank our mothers for everything they’ve done for us. (Thank you, Mom!) This is a day when Mom gets to put her feet up and be spoiled—and what better way to spoil her than with a big, beautiful plant-based brunch? To help, we’ve put together some of our favorite special vegan brunch recipes, including grain bowls, flatbreads, coffee cake, muffins, and more, that are sure to make this a Mother’s Day to remember.

Looking for gift-worthy baked goods to present to Mom, then check out these delectable Edible Goodies to Gift.

More Vegan Brunch Recipes

Find even more healthy plant-based brunch recipes below!

Sweet and Savory Vegan Waffle and Pancake Recipes

Can’t decide between sweet or savory? We’ve rounded up the best vegan waffle and pancake recipes to satisfy both sides of your palate.

Deliciously Healthy Vegan Brunch Recipes

From perfectly seasoned hashes to frittatas to muffins and more, these are our favorite healthy vegan recipes to make for brunch.

This post was originally published on May 1, 2017, and has been updated.

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Fluffy Whole Wheat Pancakes, Plus 5 Variations to Try

Mary Margaret Chappell — Fri, 28 Apr 2023 17:14:30 +0000

Brighten up breakfast (or dinner) with our fluffy whole wheat vegan pancakes recipe, plus mix-and-match add-in and topping ideas to create a range of flavor combos. Choose whether you’re craving sweet or savory, then heat up your griddle to start flippin’. If you prefer to keep things simple, just whip up a batch of the base recipe and drizzle a little maple syrup on top for a classic morning meal. Start your day on a tasty note with some fluffy whole wheat goodness!

(If you’re gluten-free, give our scrumptious Gluten-Free Chocolate Chip Pancakes recipe a try).

Base Recipe: Fluffy Whole Wheat Pancakes

20 minutes | Makes 12 to 14 pancakes

This all-purpose recipe works for sweet or savory pancakes, but skip the maple syrup if you’re going savory. Feel free to include add-ins such as berries or cooked vegetables that have been chopped small.

Tip: For light, fluffy pancakes every time, let the batter rest at least 10 minutes before heating up the griddle or skillet. This gives the flour time to absorb the liquid in the batter and helps relax the gluten in the mix.

Ingredients

2 cups white whole wheat, sprouted wheat, or spelt flour

2 tsp. baking powder

½ teaspoon sea salt

2½ to 2¾ cups unsweetened, unflavored plant-based milk

2 teaspoons pure maple syrup (optional)

Instructions

1. In a medium bowl whisk together flour, baking powder, and salt. Lightly whisk in 2½ cups milk, then the maple syrup, if using. Let stand 5 minutes to thicken. Add up to ¼ cup more milk, if necessary, to thin the batter to a pourable consistency. Don’t overmix.

2. Heat a large nonstick skillet over medium. Ladle ⅓ cup batter into skillet for each pancake; cook 2 to 3 minutes per side or until golden brown

Vegan Whole Wheat Pancakes: 5 Flavor Variations

Are you caught in the classic dilemma between a sweet or savory breakfast? Don’t fret: You can have the best of both worlds when you make our vegan pancake recipe. Get fruity with one flapjack and then spoon savory veggies onto the next so your taste buds don’t have to compromise. Feel free to get creative with your mix-ins and toppings, the variations are endless!

Layered Cinnamon-Apple

In a medium saucepan combine 3 cups thinly sliced apples, 2 teaspoons pure maple syrup, ½ teaspoon ground cinnamon, and 1½ cups water. Bring to boiling, then reduce heat and simmer, covered, 15 to 20 minutes. Turn off heat and let stand 5 minutes to allow apples to absorb juices. Layer apples between cooked pancakes.

Strawberry Banana

Fold 2 cups thinly sliced bananas into pancake batter (recipe, left ); cook pancakes. In a medium bowl stir together 1 cup sliced strawberries, 1 cup sliced mangoes, 1 tablespoon lime juice, and 1 teaspoon lime zest. Serve strawberry mixture over pancakes.

Shaved Brussels Sprouts

Sauté ½ cup thinly sliced red onion in water 5 to 7 minutes or until soft. Add 2 cups thinly sliced Brussels sprouts and ¼ cup water; sauté 3 to 4 minutes more or until sprouts are tender and bright green. Spoon over pancakes and serve drizzled with lemon juice or your favorite lemony vinaigrette.

Double Blackberry and Pineapple

In a small saucepan combine 1 cup blackberries and ¼ cup water; mash blackberries. Bring to boiling, then reduce heat and simmer, covered, 5 to 7 minutes. Press berry mixture through a fine-mesh sieve. Stir in 1 teaspoon pure maple syrup. Pour blackberry syrup over pancakes and top with whole fresh blackberries and diced pineapple.

Spicy Veggie

Fold 2 cups thawed frozen mixed vegetables (or chopped leftover vegetables), 1 cup chopped scallions (green onions), and 2 teaspoons chili powder into pancake batter (recipe, left). For a quick pico de gallo topping, in a bowl combine 2 cups diced tomatoes, ½ cup chopped scallions, ½ cup chopped cilantro, 1 tablespoon lime juice, and 2 teaspoons minced jalapeño chile. Serve over pancakes.

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Strawberry-Mint Salad with Easy Maple-Dijon Dressing

Nancy Macklin, RDN — Fri, 28 Apr 2023 17:12:35 +0000

Sweet and herbal, tender and crisp—this simple strawberry-mint salad has so much going for it. Chopped red onion adds tanginess to the juicy berries while matchstick-cut jicama offers a refreshing crunch. (If you can’t find jicama, sliced cucumber would be a tasty substitute.) But the magic of this simple dish is in the dressing: Punchy Dijon mustard, sweet maple syrup, zesty lime juice, and spicy red pepper flakes combine to create a symphony of lip-smacking flavor that binds all the different produce together. Plus, everything is mixed together in one bowl, which makes cleanup extra easy! Top the salad with fresh mint (or basil, if you want the recipe to skew in a more savory direction) and serve alongside French toast for the perfect brunch combo.

For more refreshing strawberry recipes, check out these tasty ideas:

Loaded Strawberry Ice Pops
Strawberry Gazpacho
Spring Frisée Salad with Strawberry Vinaigrette
Or check out our full collection of vegan strawberry recipes

Yield: Makes 5 cups

¼ cup lime juice
4 teaspoons pure maple syrup
1 teaspoon Dijon mustard
½ teaspoon lime zest
¼ teaspoon crushed red pepper
4 cups sliced fresh strawberries
1 cup matchstick-cut jicama
¼ cup chopped red onion
¼ cup chopped fresh mint

Instructions

In a large bowl whisk together the first five ingredients (through crushed red pepper) and 3 tablespoons water. Add strawberries, jicama, red onion, and mint. Toss to coat. Cover and chill up to 4 hours before serving.

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Raw & Roasted Vegetable Platter with Herbed Hummus

Nancy Macklin, RDN — Thu, 27 Apr 2023 17:23:37 +0000

This vibrant vegetable platter is bound to be a hit at your next dinner party. Start by preparing the veggies in two different ways to unlock all the different flavors and textures your produce has to offer. Half of the veggies remain raw to deliver a crisp, cool crunch, while the other half are roasted until they’re sweet and tender. Once your veggies are ready, zhuzh up some purchased hummus with fresh herbs and lemon juice to create the perfect Mediterranean dip. Everything comes together in just 25 minutes, so you’ll be in and out of the kitchen in a flash (even though it’ll look like you spent a while prepping this pretty platter!). Feel free to add some whole wheat crackers or pita triangles for an extra hearty snack plate.

For more vegan party appetizers, check out these tasty ideas:

Yield: Makes 8 cups vegetables + 1 cup hummus

1 lb. baby carrots, halved if large
1 lb. asparagus spears, trimmed and halved crosswise
3 cups sugar snap peas
2 cups radishes, halved or quartered if large
2 tablespoons lemon juice
½ teaspoon Italian seasoning, crushed
¼ teaspoon paprika
1 8-oz. container oil-free hummus
¼ cup chopped fresh herbs (parsley, dill, tarragon, and/or chives), plus more for garnish

Instructions

Preheat oven to 400°F. Line a 15×10- inch baking pan with parchment paper or a silicone baking mat. Spread half of the carrots, asparagus, peas, and radishes in a single layer in prepared pan. Set aside remaining vegetables. In a small bowl stir together 1 tablespoon lemon juice, the Italian seasoning, and paprika. Brush over vegetables. Roast 6 to 10 minutes or until vegetables are crisp-tender. Transfer to a wire rack to cool.
In a small bowl stir together hummus, the remaining 1 tablespoon lemon juice, and the fresh herbs. Arrange roasted and fresh vegetables on a serving platter with hummus. Garnish platter with additional fresh herbs.

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Vegan Palacinky (Czech Sweet Crepes)

Darshana Thacker Wendel — Tue, 28 Mar 2023 17:19:40 +0000

This famous Czech dessert is traditionally made with eggs, milk, and oil, but our vegan, oil-free version is packed full of delicious flavors that will satisfy your cravings without the unhealthy ingredients. The secret to pillow-soft vegan crepes? Sparkling water! This key addition makes the batter extra fluffy so each bite is light and delicate. The thin pancakes are filled with fresh fruit or fruit compote while they cook to create a gooey, sweet center that tastes even more decadent with a drizzle of maple syrup. Perfect for brunch or an after-dinner treat, these vegan crepes are a guaranteed hit for kids and adults alike.

For more healthy crepe and pancake recipes, check out these tasty ideas:

Yield: Makes 6 crepes

¾ cup whole wheat flour
2 tablespoons brown rice flour
½ cup sparkling water
¼ cup unsweetened, unflavored plant-based milk
1 tablespoon date syrup or pure maple syrup, plus more for serving
Pinch sea salt
1 cup thinly sliced strawberries
1 cup fresh blueberries

Instructions

In a blender combine the first six ingredients (through salt). Cover and blend until smooth.
Heat a nonstick crepe pan over medium. Ladle ¼ cup batter in middle of the pan; use the back of the ladle to spread batter into a 6-inch crepe. Cook 2 to 3 minutes or until crepe easily releases from pan (no need to flip it). While crepe is still in the pan, place a few strawberry slices and some blueberries on one side of crepe. Roll crepe over the fruit and continue rolling to the other side. Remove from pan. Repeat with remaining batter and fruit.
Lightly drizzle crepes with additional syrup. Serve immediately.

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Cheesy Vegan Potato Casserole

Dreena Burton — Thu, 09 Feb 2023 18:35:48 +0000

Transform ordinary steamed potatoes into this comforting hash brown–inspired pie for two. Chopped potatoes are smothered in a creamy, cheesy sauce that gets its heavenly flavor from a mixture of nutritional yeast, smoky paprika, and nutty tahini. Mashed cannellini beans create a deliciously smooth texture and chopped chives add herbal brightness. If you want to get fancy, feel free to add sautéed onions and bell peppers to the mix before serving in generous wedges. Enjoy this hash brown pie on its own or alongside fresh fruit and waffles for a plant-based brunch feast.

This recipe was developed by Dreena Burton for Forks Meal Planner. Learn more about Forks Meal Planner and sign up for a free two-week trial here!

Yield: Makes one 9-inch pie

1 lb. Yukon Gold potatoes, scrubbed (about 5)
1 tablespoon apple cider vinegar
1½ teaspoons tahini
1½ tablespoons unsweetened, unflavored plant-based milk
1½ teaspoons nutritional yeast
¼ teaspoon smoked paprika
¼ teaspoon sea salt
⅓ cup cooked or canned cannellini beans, rinsed and drained
2 tablespoons chopped fresh chives (optional)
Freshly ground black pepper, to taste

Instructions

Preheat oven to 450°F. Place whole potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 10 to 15 minutes or until tender. (To steam potatoes in the microwave, prick each potato several times with a fork. Place on a plate and microwave on high 5 minutes. Turn potatoes over; microwave 5 minutes more.) Let cool, then roughly chop.
Meanwhile, in a large bowl whisk together vinegar and tahini. Whisk in milk, nutritional yeast, smoked paprika, and salt. Add beans; use a spoon or spatula to mash gently and combine. Stir chopped potatoes and chives (if using) into bean mixture.
Transfer potato mixture to a 9-inch pie plate; press evenly into dish. Season with black pepper. Bake 15 minutes or until golden. Remove from oven; let cool 5 minutes. Cut into wedges. Serve hot.

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