If you’re a vegan, there’s not much allure in the influx of egg talk this week. A lot of fun is still to be had by painting wooden or paper eggs from a craft store or stuffing the plastic kind with toys and treats. Besides, who really knows what to do with two pounds of egg salad anyway? Vegans will also not likely have an omelet station at their brunch, but that doesn’t mean the spring-inspired breakfast accoutrements are any less impressive or delicious. In fact, we think it’s possible to host an entire Easter brunch without any animal products.
Enjoy some of our favorite vegan brunch recipes from our team at DietsInReview and from around the web.
Those early strawberries are ripe for the picking and mashing! Strawberries are boiled with sugar and then combined with chia seeds. In less than 30 minutes you have a simple, fresh homemade topping for muffins, toast, or waffles.
Use hearty blue corn meal (we like Bob’s Red Mill) with a few standard ingredients like whole wheat pastry flour, salt, and baking powder. The butter and milk are easily substituted with vegan ingredients, and the result is a savory pancake that stands on its own or as a complement to the rest of the meal. (PS – we love these with the strawberry chia jam!)
This will be the easiest dish you make all weekend – not to mention the prettiest! Blend cantaloupe and watermelon for a chilled appetizer soup that is garnished with mint or cilantro.
Skip the oatmeal and serve this savory Mediterranean-inspired “salad” instead. The quinoa can be prepared in vegetable broth and once cooked is tossed with raisins, pistachios, almonds, and lemon for an exceptional entree or side.
Laura-Jane has whipped up a vegan version of this brunch classic using sunflower seeds, cashews, and pecans with chicken salad standards like celery, apple, dill, and lemon. Serve on tiny sandwiches, with crackers, or even with those hearty blue corn pancakes.
Photos by Dana Shultz/DietsInReview.com; vegan chicken salad image with permission from TheRawtarian.com