It’s one of the little joys of the weekend. Brunch, halfway between breakfast and lunch, is the ideal meal after a lazy morning. Due to the combination of sweet and savory dishes, it pleases all taste buds and you can have the day full of delicacies. In recent years brunch has become a real institution and more and more restaurants offer it or specialize in this formula. But if you’re more of a homemade team, we understand you and have something to please you too. Here are 7 vegan, sweet and savory recipes to cook the perfect brunch. To your stoves!
Who says brunch, says … omelette! Yes, but not just like that. A 100% vegetable omelet for more fun and less animal cruelty. Thanks to this recipe from La Petite Okara, you can make an omelette with chickpea flour and garnish it however you like. The result is stunning, delicious and just as satisfying as a “real” omelette. To prepare this dish you need a few ingredients:
- 100 g chickpea flour
- 30 g tapioca flour or cornflour
- 5 g malted yeast
- 1 teaspoon dried garlic
- 1 teaspoon dried onion
- 1/4 teaspoon kala namak salt
- Pinch of pepper and herbs of your choice
- 1 teaspoon turmeric
- 100 ml soy cream
- 200ml water
Recipe : Place all dry ingredients in a bowl and mix. Pour the water and soy cream into a bowl and mix. Add this mixture to your salad bowl and whisk everything together. Heat a lightly oiled pancake pan over medium heat. Pour half of the mixture into the pan and cook for about 5 minutes. Unlike egg-based omelets, this one can’t be “mushy” and cooked on one side (especially don’t flip). At the end of cooking, you can add a previously cooked garnish (mushrooms, vegetables, onions, etc.). Fold your omelet in half to cover it, and it’s ready!
Savory bagels with cashew cream and marinated carrot
Another brunch classic: bagels. These ring-shaped sandwiches are usually served with cheese spread and smoked salmon for the occasion, but we’ve found something better: a vegan alternative to this signature dish. This recipe from Patate & Cornichon shows you how to make a delicious cashew cream and marinated carrots to garnish your Sunday bagels. Are you tempted? To try this recipe you will need:
- 4 bagel sandwiches
- 3 carrots
- 1 red onion
- 200 g cashew nuts
- 1 vegetable soy yogurt
- A handful of arugula
- 1 tomato
- 1/4 cucumber
- 1 lemon
- 5 cl soy sauce
- 5 cl neutral oil
- Salt pepper
Recipe : To prepare the marinated carrots, peel them first and then bake them whole in the oven at 160°C for 30 minutes. Check the preparation with a knife: the carrots should be soft. Let cool and cut lengthwise into thin strips. Marinate them in a bowl with olive oil, soy sauce and lemon juice. Let marinate overnight, or at least 4 hours.
For the cashew cream, first soak the cashew nuts in water overnight. Otherwise, cook them in a pan of boiling water for 15 minutes. Drain the cashews and place them in the bowl of your blender. Add the vegetable yogurt and mix. Season everything with salt, pepper and lemon juice, according to your preference.
Prepare the filling for the bagels: peel the red onion and cut into rings. Then separate the rings. Chop the chives, slice the tomato and finally the cucumber. Toast your bagel buns. For the dressing, first spread the cashew cream on the two loaves. Add arugula, marinated carrot, sliced tomatoes and cucumber pieces and a little chives. Close your bagels and all you have to do is taste them. Enjoy your meal !
Vegan and gluten-free tomato-olive cake
More original than a quiche or a pie, the savory cake is a great ally for your perfect brunch. Bonus: this dish is quick and easy to prepare and most importantly, to share! Spotted on the Sarrasine cuisine website, this recipe allows you to make a vegan and gluten-free tomato and olive cake. Something to please the greatest number. To prepare this dish you will need the following ingredients:
- 150 g chickpea flour
- 50 g arrowroot starch (or, if that doesn’t work, cornstarch)
- 1 level teaspoon baking powder
- 2 generous pinches of salt
- 200ml water
- 1 tablespoon cider vinegar
- 3 tablespoons olive oil
- 50 g shelled walnuts
- 1 large beefsteak tomato
- 50 g pitted green olives
- 1 teaspoon dried oregano
Recipe : Preheat your oven to 160°C convection heat. Peel and pit the tomato and cut the flesh into cubes. Roughly chop the olives and walnuts. Book. In a bowl, pour the chickpea flour, starch, baking powder, oregano and salt. To blend. Dig a well in the center and pour in the cider vinegar, oil and water. Mix everything until you get a smooth and homogeneous paste. Add the diced tomatoes, walnuts and olives. To blend.
Oil and flour a cake pan. Pour in the batter and bake for about 45 minutes. Let cool before tasting!
Vegetable chocolate granola
For sweetness, you can bet on the granola with your eyes closed. This oven-baked cereal mix brings crunch and indulgence to your yogurt or bowl of plant-based milk. Accompanied by fruit, oilseed paste or even agave syrup, this lovely mix will add a healthy and hearty dish to your brunch menu. And for even more indulgence, we present a recipe for all-chocolate granola, which you can find on the Free The Pickle website. To make it you will need:
- 270 g oatmeal
- 120 g ground nuts of your choice (hazelnuts, almonds, pecans, etc.)
- 100 grams of coconut oil
- 120 ml maple syrup
- 1 teaspoon vanilla extract
- 30 g unsweetened cocoa powder
- 1 pinch of salt
- 100 g coarsely chopped chocolate
Recipe : Preheat your oven to 170°C. Place the oats and ground walnuts in a bowl and mix. Melt the coconut oil in a pan and add the maple syrup, vanilla extract, cocoa powder and salt. Mix into a paste.
Pour the preparation over the oat flakes and stir to distribute it evenly among all the flakes. Line a baking tray with baking paper and pour in the mixture. Make sure to spread it evenly over the entire surface. Bake for 25 minutes, stirring halfway through. After cooking, let your granola cool completely before adding the chocolate chips. Mix and your homemade granola is ready. You can store it in an airtight glass jar. Delicious with vegetable yogurt!
Any brunch worth its salt includes pancakes. These thick, fluffy pancakes pile up endlessly to fill our hungry stomachs with sugar and happiness. The La Petite Noisette website offers a vegan version, easy and quick to prepare, of the traditional recipe (mainly including eggs). To make your brunch stars of the future, you’ll need these ingredients:
- 250 g flour
- 400 ml plant-based milk
- 50 g rapadura full sugar or cane sugar
- 3 tablespoons vegetable oil
- 1 pack of baking powder
- 1 pinch of fleur de sel
Recipe : Pour the dry ingredients into a mixing bowl and mix. Add the vegetable milk and then the oil while mixing vigorously. Heat your lightly oiled skillet or crepe maker. Pour a tablespoon of batter, without spreading. Once bubbles appear on the surface of the pancake, flip it over. Once your pancake is puffed up and lightly browned on both sides, remove it from the heat. Keep your fried pancakes on a plate. Repeat the process until the dough is used up. All you have to do is choose your filling and for that we have some ideas for you here.
Vegan banana and chocolate muffins
Attention lazy foodies, we have what you need. If you have some bananas and chocolate in your cupboards, try this quick and easy sweet muffin recipe. Dug up on the Vegan Cooking for Beginners website, it makes about 12 banana chocolate vegan muffins. That way you even have some left over for the week. To prepare these cakes at home you will need:
- 2 bananas
- 160 g flour
- 80 g golden cane sugar
- 1 pack of baking powder
- 6 cl rapeseed, olive or grapeseed oil
- Dark chocolate (for the nuggets)
Recipe : Preheat your oven to 180°C. Mash the bananas with a fork in a deep plate and add the sugar. To blend. Add flour and baking powder and mix again. Add the oil, mix. Roughly chop your chocolate to make nuggets. Add them to the mixture and mix everything together. Spoon the batter into your muffin tins and fill them halfway with an ice cream scoop or two scoops. Bake your pies for 15 to 20 minutes. You can check the doneness with the tip of a knife. And there you go!
You can’t have brunch without planning a special drink. The smoothie is the ideal choice for this. Very easy and quick to prepare, it will give your meal freshness, color and most importantly vitamins. La Casbah des Délices offers a green smoothie recipe that combines kiwi, apple and banana to replenish energy in the morning. To make this smoothie you will need:
- 6 kiwis
- 2 bananas
- 2 apples
- 1/2 lime
Recipe : Squeeze half the lime and collect the juice. Peel your fruits and roughly chop them. Then put them in a blender and blend for a few seconds. You can also use an immersion blender if not. Add lemon juice and your smoothie is ready. Health !
There you have it, you have everything you need to cook a vegan baby onion brunch just as good (or even better) than at a restaurant! So are you looking forward to the weekend?