vegan brunch ideas

Perfect for special occasions, this vegan breakfast casserole includes a delicious tofu &quot;egg,&quot; hearty sourdough, veggies, plant-based sausage, and gooey melted cheese. Customize it with the veggies you have on hand, different spices (think Italian or Tex-Mex) and various vegan meats. See the Notes section for oil-free and gluten-free options.

Vegan Breakfast Casserole

water

yeast

kala namak Indian black salt

onion powder

garlic powder

turmeric

black pepper

flour

sourdough bread, cut or torn into large bite-size pieces (about half of a boule)

red bell pepper, chopped

green onion

baby spinach

vegan cheese

Preheat

Preheat the oven to 350 degrees F and lightly oil a 13 x 9-inch baking dish.

Blend

In a blender combine all tofu &quot;egg&quot; ingredients EXCEPT flour. Slowly increase speed, and blend until smooth. The mixture will be very thick; stop to stir as often as needed. Taste for seasoning. Add the flour and blend again for a few seconds to incorporate. Set aside.

Saute

Preheat a saute pan over medium heat, and cook the sausage for about 2 minutes or until starting to brown, stirring occasionally. Add the bell pepper and green onion and cook for another 1 to 2 minutes.

Layer

Spread the bread in the casserole dish, followed by spinach and sausage mixture. If desired, sprinkle with a handful of cheese.

Assemble

Pour the tofu mixture on top, using a spoon or spatula to scoop as much as possible from the blender. Carefully stir to incorporate the ingredients and coat everything with tofu. If there&#39;s any messy tofu &quot;egg&quot; on the sides of the dish, wipe it off so it won&#39;t burn during baking.

Bake

Bake uncovered for 30 minutes. Sprinkle the remaining cheese on top, cover tightly with foil (careful - it&#39;s hot!), and bake for another 25 to 30 minutes or until the cheese is melted and the center of the casserole is hot.

Serve

Let the covered dish rest for 10 minutes. This gives the cheese more time to melt and helps the casserole set before slicing. Serve hot.

These croissants for breakfast (gluten-free, vegan) are flaked with buttery layers of chewy dough making them a delicious breakfast staple.

Croissants for Breakfast (Vegan, Gluten-free)

unsalted vegan butter (such as Maison Le Grand)

sugar

(240 ml) almond milk

tbsp Psyllium husk

Water

tsp Fine sea salt

tsp baking powder

tbsp butter (melted (warm not hot))

tbsp Maple syrup

tbsp Vegan butter (melted*)

In a small bowl mixing, add the water to the psyllium husks and set aside for 5 minutes.

In the meantime, in the bowl of a stand mixer, add your yeast, sugar, and body temperature almond milk and let sit for 5-10 minutes. This will activate your yeast and should create a foamy layer on the surface.

In a medium-sized bowl, add all the remaining dry ingredients and mix till uniform. Starting slowly, turn on your stand mixer with the yeast bowl and slowly add psyllium husks, then the melted butter, and finally the dry ingredients ½ cup at a time waiting in between till each scoop has been incorporated before the next. Once everthing has been combined, turn the mixer on high for 5 minutes. At this point, your dough should not be sticky. If it is add and extra 1/4 cup of flour.

Cover everything with plastic wrap and refrigerate overnight.

DOUGH

Take a small bowl and add your softened butter and 2 tbsp of flour and mix till uniform. Choose a vegan butter that will flake when passing a knife through it when refrigerated.*See Notes.

Take a sandwich-sized ziplock bag and put it into a tall glass rolling the opening over the edge of the glass. This will facilitate adding your butter into the bag. Once all your butter is in the bag, close the bag 2/3rd of the way and either flatten it out with your hands or you can also use a rolling pin. Try to remove all the air in the bag then close it and lay it flat in the refrigerator for a least a few hours or until the block has hardened.

BUTTER BLOCK

Take your dough out of the fridge and lay it out on a sheet of saran wrap. Cut half of the dough and place the rest back in the fridge. If it smells a little like beer, don&#39;t worry this is normal, it&#39;s just the yeast. If this smell bothers you, knead it a little.

Sprinkle your surface with flour then, using a rolling pin, roll out the dough till you get a 9x13 sized sheet of dough (should be ¼ in. or less. Line a baking sheet with parchment paper then transfer the dough to the baking sheet and cover with saran wrap. Put in the freezer for 15 minutes then flip over and place back into the freezer for another 15 minutes.

Remove the dough from the freezer and the butter block from the fridge. Cut down the sides of the baggie to expose the butter block. Set it aside while you prepare the dough.

Remove baking sheet from freezer and the butter block from the fridge and immediately place dough on a flat surface with the parchment paper.

Place the butter block in the center lengthwise of the dough and fold the two sides on top of it then fold again in half. Roll out again till you have approximately a 9x13 sheet of dough. Repeat this process 2 more times. If it&#39;s a sloppy mess, then your butter was probably too soft.

Place the dough back onto the cookie sheet, cover with plastic wrap and refrigerate for another 30 minutes.

Remove the baking sheet from the fridge and over the length of the dough, cut 3 equal-sized rectangles. Then split those rectangles along the diagonal into equal-sized triangles. Over the base of the triangle cut a 1&quot; slit. Start by curling the inside of the slit towards the outside and then roll up your croissants.

Place the croissants at least 2 in. apart on parchment-lined baking sheet. Cover croissants with a wet paper towel.

SHAPING THE CROISSANTS

Bring a small pot of water to a slow boil on the stove. Remove from the heat and place the pot in your oven on the very bottom rack or even right on the bottom of the oven.

Place the croissants on a rack in the upper third of the oven. Close the oven door and allow the croissants to slowly rise, which can take anywhere from 1 to 4 hours. Once they look puffy and they&#39;re noticeably larger, you can remove them from the oven.**

PROOFING

Preheat oven to 475˚F. Mix all ingredients for the &quot;egg wash&quot;. Brush the croissants with the prepared egg wash and place the croissants in the fridge for about 20 minutes.

Take a couple of ice cubes and throw them onto the oven floor and place the croissants on the middle rack. Quickly close the oven door and set a timer for 5 minutes.

Drop the temperature down to 450° F and set a timer again for 5 minutes.

Again, drop the temperature down to 425° F and set a timer for 5 minutes.

Remove the croissants from the oven and let sit for 10 minutes before serving.

BAKING

Easy to make and only require 10 ingredients! Pair with an easy lemon glaze to take this scone recipe to the next level! The best healthy baked good for breakfast and brunch.

Vegan Lemon Blueberry Scones

all-purpose flour

Tablespoon baking powder

salt

vegan butter ((I used Earth Balance))

Tablespoons agave

lemon juice

lemon

vanilla extract

almond milk

blueberries (fresh

confectioner sugar

Tablespoon butter

Preheat oven to 400 degrees Fahrenheit.

In a medium mixing bowl, add flour, baking powder, salt, and cane sugar.

Cut in butter until the butter is in tiny clumps, evenly distributed in the dough.

Add agave, lemon juice, lemon zest, vanilla, and almond milk. Mix ingredients; If the dough is too dry, add more milk, 1 tablespoon at a time until the dough is stiff. You don’t want the dough to be liquidy. Fold in blueberries

Add dough to floured surface and use hands to form into a disc. Divide into 8 even slices. Transfer to a parchment-lined baking sheet.

Sprinkle cane sugar on top of scones.

Bake for 20 minutes. Remove from oven and let cool completely before adding the glaze.

To make the&nbsp;glaze:&nbsp;Whisk together until mixture turns into a thick glaze. Drizzle over the top of the scones and let cool.

Love this recipe! It was simple to make and delicious to eat!

These are the tastiest scones I've ever made. I substituted brown sugar for the granulated sugar, used agave syrup and instead of 2 cups of all purpose flour, I used 1 cup of almond flour and 1 1/4 cups all purpose (probably should have used 1 1/2 cups of APF though). 

I did not glaze them and they were still very sweet so next time I will cut back on either the brown/granulated sugar or the agave. Definitely a keeper recipe!

Made these today! I opted for the sugar top and am over the moon with the results! Thank you for such a simple, delicious recipe. PS - I mixed mine gluten free and it translated perfectly.

Made with 1 C Almond Flour &amp; 1 C regular flour... just to see, before going all in with the Almond Four. Nothing to compare it to, but we thought they were delicious!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1564703638/weuk6ckpm9rnolrmgykf.mp4

Sweet plump blueberries and zesty lemon is a flavorful duo in these vegan scones! Perfect for brunch or any special occasion!

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The most viewed vegan brunch ideas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine