5 Creative Vegan Brunch Recipes

Eating brunch is the funnest! Unfortunately, brunch it’s also the hardest meal to to eat vegan – especially when you’re eating socially.

Your friends and family are enjoying omelets, pancakes and creamy concoctions … Then there’s you. The only thing you can eat is fruit salad and oatmeal. (If you’re gluten-free, then even the porridge may be out!)

Brunch parties filled with foods you cannot eat is not fun. I’ve often stayed in my hotel room and made my own fruit salad.

Here are a 5 vegan-conscious recipes for a delicious brunch that are way tastier than a simple fruit plate!

Eggless Potato Latkes

Usually this recipe would include eggs, but I skip the eggs for a number of reasons.

One reason is for optimum digestion. The concentrated proteins in eggs don’t combine and digest well with the carbs in most recipes.

Also, I find that potatoes stick well enough together without anything else! So why not make them vegan-friendly?


2 medium potatoes, coarsely grated
1 onion chopped finely chopped
1 – 2 cloves of garlic finely chopped (optional)
1/2 tsp salt
Almond oil


1. Mix all potatoes, onions, garlic and salt together.
2. Drop teaspoon-sized pancakes into hot oil.
3. Brown on both sides.
4. Serve with salsa.

Makes 10-12 small latkes.

Tofu with Creamy Vegetables

I developed this recipe in a pinch years ago for my friend’s daughter during his stay in India. I wanted to cook a vegan, yummy and easy meal for her. I’m happy to say, she loved it!


  • 1 small onion finely chopped
  • 1 pkg medium firm tofu, sliced into cubes
  • 1 large zucchini, sliced in rounds, ˝ inch thick
  • 1 large tomato, chopped
  • 2 handfuls of spinach
  • 1/2 cup almond butter (add water and stir till thick and creamy)
  • 1–2 inches fresh ginger, chopped very finely
  • Almond oil
  • Bragg’s seasoning


1. Sauté on medium heat in oil: tofu, onions, ginger and zucchini till golden.
2. Spray with Braggs and sauté for a few more minutes.
3. Then add spinach and tomatoes and cover, cooking for 2 minutes.
4. Take of heat and add almond cream, mixing in.

Quinoa Coconut Almond Porridge (Sweet But Sugarless)

This is a more like having dessert for breakfast. It’s high in protein and many other important nutrients.


  • 1/2 cup cooked quinoa
  • 2 tbsp sultanas
  • 1/2 cup almond milk
  • 7 Almonds (soaked)
  • 1 tbsp shredded coconut (unsweetened)
  • 1 tbsp Coconut Oil
  • 1/4 tsp Stevia (liquid)
  • 1/2 – 1 tsp cinnamon
  • pinch of sea salt
  • 1 tsp brown rice syrup


1. The night before: Put quinoa, sultanas, almond milk and salt into a pot.
2. In the morning: Simmer for 10 minutes.
3. Pour into a bowl and mix in almonds.
4. Put coconut oil and syrup on top.
4. Sprinkle cinnamon.
5. Eat and enjoy the dessert-like breakfast.

Orange Spinach Green Smoothie

I love a green smoothie for breakfast. This one is super to make with only 2 main ingredients, so there’s not much shopping to do.

Oranges are full of good nutrition (lots of vitamin C), low in calories, contains no saturated fats or cholesterol, and is rich in dietary fiber and pectin. Pectin has also been shown to reduce blood cholesterol.


  • large orange, peeled and chopped into pieces
  • 2 cups spinach
  • water


1. Start with blending oranges till liquified.
2. Then add spinach slowly till blended in.
3. Add just enough pure water to be able to add more spinach.
4. Blend till smooth; use the liquefy button on the blender.
5. Drink immediately.

Learn 10 Reasons to Eat Green Smoothies

Gluten-Free Cornmeal Pancakes

This recipe is my egg and milk-free version of pancakes. I developed it when I was unable to eat eggs or milk at all thanks to food sensitivities. Interestingly, whenever I make these pancakes, no one seems to notice the lack of those two ingredients.


  • 1/2 cup cornmeal
  • 3/4 cup brown rice flour
  • 1/4 cup chickpea flour
  • 1/4 cup potato flour
  • 2 tbsp flax meal
  • 1/2 tsp. sea salt
  • 4 tsp. baking powder
  • 1 1/4 cups water
  • 2 tbsp. vegetable oil
  • Almond oil for frying


1. Mix dry ingredients together.
2. Make a well in the center of dry ingredients.
3. Pour water and oil into center.
4. Mix together with a large wooden spoon.
5. Mix only until moistened -– taking care not to over mix (small lumps are normal).
6. Pour 1/3 to 1/2 cup of the batter into a hot oiled frying pan.
7. Fry on medium heat.
8. Turn when bubbles form on top and brown other side.
9. Serve with orange syrup (see below).

More Great Brunch Ideas: All the tasty recipes at Real Food For Life are vegan, gluten-free and white sugar-free. Check them out.

Date Walnut Cornmeal Muffins – Vegan and gluten free.

Millet Porridge

Orange Syrup much healthier than the sugary based commercial syrups usually used.  The orange gives it zing!

main image credit: Elana’s Pantry, from Flickr


Tanya W.
Tanya W1 years ago

Interesting 🍊

Tanya W.
Tanya W1 years ago


Veronica Danie
.1 years ago


Elena Poensgen
Elena Poensgen1 years ago

Thank you

Melissa DogLover
Melissa DogLover1 years ago

Thanks for sharing recipe!!!!

Brad H.
Brad H1 years ago


Magdalena J.
Past Member 3 years ago

Thank you!

Taylor Story
Taylor Story3 years ago


Karen Martinez
Karen Martinez3 years ago

These sound really good. Not sure where to get chickpea flour tho--unless one makes it. Will try the potato latkes. They sound good, and my family will eat them.

Elena T.
Elena Poensgen3 years ago

Thank you :)