Easy Vegetarian Brunch Recipes
The holidays are quickly coming upon us so here are some of my best vegetarian brunch recipes! Many of these can be made ahead of time so you don’t miss out on the fun! Or they can easily be made during the family gathering as part of the merry making preparing it together.
Let’s first start out with some easy vegetarian brunch recipe ideas and menus! Here are 10 vegetarian Christmas recipes that you love!
Vegetarian Brunch Recipe and Menu Ideas
Make Ahead Christmas Breakfast Ideas
When I think about fix it and forget it breakfasts, I think about vegetarian Christmas casseroles, vegetarian breakfast strata and a variety of baked good like muffins and coffee cakes.
The first half of the of these vegetarian Christmas menu ideas can be almost completely made ahead of time while the last three menus can be partially made ahead of time but need finished off right before serving. It can be a fun idea to enlist help from your guests to help with the last-minute touches as a fun family and friend’s activity.
Vegetarian Brunch Menu
Vegetarian Chilaquiles Menu One
Vegetarian Chilaquiles with Butternut Squash & Poblano Pepper
Orange and Cherry Fruit Salad
Coffee, Hot Tea or Hot Chocolate
Vegetarian Breakfast Menu Two
Cheese Breakfast Strata Casserole
Mini Sweet Potato Dessert
Wild Blueberry Non-alcoholic Sangria
Easy Huevos Rancheros Recipe Menu Three
You can make almost everything ahead of time except for the eggs but they can be prepared quickly while everything else is gotten out and the beans are warmed up in the microwave or stove.
Huevos Rancheros Vegetarian
Tomato Cilantro Fresh Salsa
Bloody Mary Mocktail
Berry Coffeecake Recipes Menu Four
A salad with protein could be a delicious pairing with this cake in addition to these high protein plant-based breakfast sausages.
Low Fodmap Cranberry Walnut Coffee Cake
Tempeh Pecan Sausage
Orange Missouri Mule
Breakfast Scramble Menu Five
Vegan Breakfast Scramble
Southwestern Potato Salad
Apple Cider Punch
Vegetarian Breakfast Bowl Menu Six
Make the layers of this easy breakfast bowl ahead of time and then put it together in individual bowls and heat separately just before serving. If you have heat proof bowls that would work out perfect but heating each in a microwave works also.
Veggie breakfast Bowls
Orange Avocado Strawberry Walnut Spinach Salad
Mexican Hot Chocolate
Vegan Breakfast Salad Menu Seven
Vegan Breakfast Salad
Pumpkin Donuts or Muffins
Hot Wassail
Healthy Breakfast Tacos Recipe Menu Eight
Breakfast Tacos Vegetarian
Colorful Mexican Cabbage Slaw
Blueberry Tropical Smoothie
Easy Gluten Free Pancake Recipe Menu Nine
Gluten-free Cornmeal Blueberry Pancakes
Bacon Tempeh
Orange Juice
Breakfast Burritos Vegetarian Menu Ten
Breakfast Burritos Vegetarian
Pear Bread Pudding
Chai Eggnog
Vegetarian Brunch Recipes for the Holidays
Here are the easy vegetarian brunch recipes for your holiday season. I hope that you enjoy!
Menu One
Butternut Squash, Poblano Pepper & Coconut Vegetarian Chilaquiles
These vegetarian chilaquiles just feels warm and cozy! It is gluten free because it uses corn tortillas and arrowroot starch for the thickening. I made the sauce out of coconut milk which gives it a rich flavor to make the cheese sauce but feel free to use vegan cheese or no cheese to make this menu totally plant based!
4-6 servings
1 small butternut squash, peeled, seeded and cut into bite sized pieces
1 poblano, stemmed, seeded and cut into bite sized pieces
1 can black beans, rinsed and drained
1 tablespoon olive oil
1 can coconut milk
1 teaspoon ground cumin
1 cup white cheddar cheese (use vegan cheese if desired to make vegan)
1 tablespoon chili powder
1 cup kale or arugula
1 tablespoon Earth Balance margarine
2 teaspoons arrowroot starch
2 tablespoons of water
6 corn tortillas
Optional toppings
Salsa
Sliced avocados & sliced grape tomatoes
Light sour cream or yogurt
Chopped cilantro
Preheat oven to 425 degrees. Cut butternut squash in half and roast until just begins to get soft. Turn the heat down to 350 degrees. Allow to cool and peel and cut into bite-sized pieces. In a large skillet, heat olive oil and sauté butternut squash and poblano until begins to soften. Take skillet off heat and cool.
Add drained beans and greens. In a small bowl, whisk arrowroot starch into water. In a medium saucepan, melt Earth Balance and chili powder and cumin. Add coconut milk. Slowly whisk arrowroot slurry into the coconut milk and allow it to thicken. Take off heat and allow to cool. After cooled but still warm, stir in 1/2 cup cheddar cheese and allow to melt. Cut corn tortillas into pieces that will fit into an 8 by 8 pan.
Grease an 8 by 8 baking pan and grease with Earth Balance. To layer the casserole, add a small amount of coconut cream sauce and then add 1/3 of the corn tortillas. Add 1/2 cup vegetable mixture and then add 1/3 of the coconut cream sauce. Add the next 1/3 of the corn tortillas and vegetable mixture.
Finally top off the casserole with coconut cream sauce. You can allow the casserole at this point to sit in your refrigerator for a day and when it’s time to bake for 30-40 minutes until bubbly and top with remaining 1/2 cup cheese and baked an additional 5 minutes.
Hot Chocolate
Check out this delicious hot chocolate mocktail recipe.
Best Holiday Mocktails (vineripenutrition.com)
Menu Two
Vegetarian Breakfast Strata
I love the thought of making cheese breakfast strata casserole the day before and just popping in the oven makes the cheese breakfast strata casserole very appealing! It makes 4-6 servings without doubling. Many greens can be a local food this time of year!
- Butter,or Earth Balance margarine for greasing the baking dish
- 4 thick slices hearty whole-wheat/wholemeal or multigrain artisan bread {I used some wholegrain bread that my husband made)
- 2 large eggs, lightly beaten
- 1 cup milk
- 8 oz grated Fontina cheese or locally made cheese {about 1 cup}
- Salt and pepper to taste
- 1/2 cup sauteed greens
- 1/2 cup of caramelized onions
Preheat the oven to 350°F. Butter a small 4-cup ovenproof baking dish.
Remove the crusts from the bread if desired and cut into slices; This should make about 3 cups. Lay the slices on the bottom of the baking dish, they can slightly overlap and some edges to hang over the side of the pan.
Whisk together the eggs and milk in a large bowl. Add half of the cheese and season with salt and pepper. Pour three-fourths of the egg mixture over the bread cubes. Add sauteed greens and caramelized onions. Pour the remaining egg mixture over the top and finish with the remaining cheese.
At this point, you can bake the strata immediately, or you can save to make later by covering with plastic wrap and refrigerate overnight to have ready for your holiday brunch! Bake the vegetarian breakfast strata until just set, 30 to 35 minutes.
Let cool slightly and serve in the baking dish. Double this recipe easily for a large crowd, and watch it disappear at every holiday brunch or potluck. Bake for 1 hour in a 9-by-13 inch pan. You can double the recipe if you have additional guests coming.
Mini Sweet Coconut Potato Casserole
The recipe for this delicious sweet potato dessert is below:
2 Delicious Holiday Dessert Recipes (vineripenutrition.com)
Menu Three
Festive Wild Blueberry Sangria
Here is the recipe for this delicious blueberry holiday beverage:
Festive Wild Blueberry Sangria (vineripenutrition.com)
Wild Blueberry Huevos Rancheros Vegetarian
Much of this easy huevos rancheros recipe can be made ahead for a quick brunch recipe!
Tomato Cilantro Fresh Salsa
Wild Blueberry Huevos Rancheros Brunch (vineripenutrition.com)
Bloody Mary Mocktail
Bloody Mary Mocktail | Thirsty Radish
Menu Four
Cranberry Walnut Coffee Cake
Below is the link to a delicious berry coffeecake recipe:
Low Fodmap Cake Recipes- Cranberry Walnut Coffeecake (vineripenutrition.com)
Tempeh Pecan Sausage
If you use the flax egg instead of the egg, this becomes a delicious vegan breakfast sausage.
Festive Spring Vegetarian Brunch Recipe Ideas (vineripenutrition.com)
Orange Missouri Mule
Here is the recipe for a refreshing orange mocktail!
3 Holiday Mocktails Worth Celebrating! (vineripenutrition.com)
Menu Five
Vegan Breakfast Scramble
This vegetarian Christmas breakfast idea makes an easy and delicious meal! I hope that you enjoy this breakfast scramble recipe. I love a Mexican tempeh recipe idea!
Try this Savory Vegetarian Breakfast! (vineripenutrition.com)
Southwestern Potato Salad
Try this breakfast diced potato recipe.
2 New Potato Recipes (vineripenutrition.com)
Apple Cider Punch
Happy, Healthy New Year! “The Toast!” (vineripenutrition.com)
Menu Six
Best Breakfast Bowls
Veggie Breakfast Bowls
This Christmas vegetarian breakfast bowl uses a meat chorizo substitute called No Evil Foods Plant Meat which is available in my hometown of Asheville. I used sweet potatoes and spinach, but you can use a variety of food combinations for these breakfast bowls! Change them based on the seasons! T
These would also be delicious with some eggs and cheese if you like! If you can’t find No Evil Foods, Field Roast also makes a great vegan chorizo.
Breakfast Bowl Ingredients
Makes 4-6 vegetarian breakfast bowls
1/2 cup of stoned ground grits
2 baked sweet potatoes, firm enough to cube
1 pound of spinach, washed and drained well
2 large link No Evil Foods chorizo (or another meat substitute equivalent
Olive oil to cook chorizo
How to make breakfast bowls:
To make grits: let 2 1/4 cups water to boil and take 1/2 cup grits and turn down heat below and add 1/2 teaspoon of salt and 1 tablespoon of your choice of fat whether it be olive oil or Earth Balance tub margarine.
You will have to stir often to prevent grits from sticking and scorching. You may need additional water.These grits will finish cooking in about 30-40 minutes depending on if they are fine or coarse ground. You can take a taste to see if they are done. They can also be cooked ahead of time and reheated to make your bowls quick.
Crumble or chopped chorizo in a small amount of oil in a skillet and cook until crispy and crunchy. Drain, if necessary, on a paper towel. The chorizo is spicy so if you need a mild version, try their Italian “sausage”. Layer the grits, sweet potatoes, spinach and top with chorizo! You can top with cheese if desired.
This makes a delicious vegan Christmas breakfast without the cheese or eggs.
Orange Avocado Strawberry Walnut Spinach Salad
Can you eat salad for breakfast?
You can eat a salad anytime that you like. Just make sure that it’s a tasty one! This would be a delicious side with a veggie breakfast bowl.
Foods to Create That Youthful Glow (vineripenutrition.com)
Mexican Hot Chocolate
My grandson asked for this for the holidays one year and I became a fan. Proceeds from some of the sales go to protecting the Monarch butterfly.
Mexican Hot Chocolate – LaMonarcaBakery
Menu Seven
Breakfast Salad
Can you eat salad for breakfast?
Yes, you can! Having salad for breakfast is a delicious way to add more vegetables in your diet! One of my favorite breakfast spots in my neighborhood in West Asheville is called the Sunny Point Cafe.
They are known for a lot of legendary dishes and one of my favorites in their breakfast salad. My breakfast recipe below was inspired from theirs. It is something special to have for a breakfast brunch! If you skip the eggs and cheese, this can be a vegan breakfast salad.
Makes 4 servings.
4 cups mixed lettuce
1/2 cup thinly sliced carrots
4 eggs, prepared your favorite way-I like mine scrambled
Add roasted potatoes and choice of breakfast protein.
Drizzle with Mustard Maple Dressing (below) and top salad with pecans if desired.
Recipe of tofu bacon (see below)
Recipe of roasted potatoes (see below)
Make the dressing, tofu and potato recipes. In 4-6 bowls add lettuce and carrots. Scramble the eggs. Next add potatoes, tofu bacon and eggs to the bowls. Drizzle mustard maple dressing to the top.
Mustard Maple Breakfast Salad Dressing
1/4 cup pecans if desired
1/4 cup maple syrup
1/4 cup olive oil
1 tablespoon cider vinegar
2 teaspoon Lusty Monk Mustard
Salt and pepper to taste
Mix the ingredients together in a small bowl and pour over salad.
Roasted potatoes
3 small potatoes
Olive oil
Salt and pepper to taste
Cube potatoes into small pieces. In a small board toss potatoes with salt and pepper. Add to small pan. Roast potatoes the same amount of time as tofu and it should be done around the same time. Turn every 5 minutes.
Breakfast Tofu
Tofu has a bland flavor and takes on whatever seasonings that you add to it. In this recipe, this marinade makes tofu into a tasty bacon!
14 ounce box, extra firm tofu, drained
To make tofu marinade:
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon apple cider vinegar
1 tablespoon sorghum
1/2 teaspoon fresh garlic (or substitute garlic oil)
1/2 teaspoon ground ginger
1/2 teaspoon red pepper flakes
Cut the tofu in three pieces, cutting cross grain. Then cut each of these pieces into four and then cut each of those pieces diagonal to make little triangles. Make the marinade mixture in a 9 by 12 glass pan.
Place tofu in marinade and ready to bake at 425 degrees for about 15 minutes. The marinade should be soaked into tofu and will be crisp.
Pumpkin Donuts or Muffins
These moist donuts along with the Breakfast Salad make delicious breakfast ideas for vegetarians.
2 Pumpkin Spiced Treats for Fall (vineripenutrition.com)
Hot Wassail
Best Ever Hot Wassail Recipe – Yummy Healthy Easy
Breakfast Tacos Vegetarian
Mexican food and eggs are two of my favorite breakfast foods! A combination of the two is even better! I love this healthy breakfast taco recipe along with breakfast burritos, tostadas, frittatas, and huevos rancheros! All of these combinations have the flexibility of being plant- based meal or include a lean meat.
Makes 4 servings
Meal prep breakfast tacos:
4 corn tortillas
4 eggs
1/4-1/2 cup veggies of your choice such as chopped onions, green peppers and mushrooms
2-3 ounces of protein if desired, of your choice of sausage, bacon, tofu, tempeh or seitan if desired
1 tablespoon olive oil
Toppings such as greens of scallions, cilantro, cabbage, lettuce, spinach, chopped bell pepper, shredded cheese ect.
Heat oven to 425 degrees. Place corn tortillas on a cookie sheet and brush both sides with 2 teaspoons of oil and bake for 5 minutes on each side.
Heat 1 teaspoon oil in skillet and add vegetables. Saute them until they are soft. While the veggies are cooking in a small bowl, beat eggs and add salt and pepper.
Add eggs to tortilla with fixings.
Colorful Mexican Cabbage Slaw
This beautiful slaw makes a beautiful topping for your tacos along with other fixings prepare them ahead so breakfast comes together quickly, and everyone can top their own taco!
Colorful Mexican Cabbage Slaw (vineripenutrition.com)
Wild Blueberry Tropical Smoothie
Wild Blueberry Tropical Smoothie (vineripenutrition.com)
Menu Nine
Easy Gluten Free Pancake Recipe
This gluten free pancake batter is also low fodmap! You can mix the dry ingredients together the night before, and in the morning, mix the other ingredients and make breakfast together!
You can marinate the tempeh bacon ahead of time and even cook ahead of time and reheat. You can also cook them when your family is helping you make the pancakes on a large griddle so most of them are done quickly so everyone can eat at the same time!
Edit Post “A Fruitful Vacation” ‹ Vine Ripe Nutrition — WordPress
These gluten free pancakes with almond flour also contain cornmeal and blueberries!
Tempeh Bacon
This tempeh bacon recipe can be cooked ahead of time and added in the morning. It makes a great sandwich that also makes a great vegetarian lunch! Be brave try some tempeh and let me know your experience with my tempeh bacon recipe!
Tempeh Bacon Marinade
This bacon starts with a tempeh bacon
1/8 cup maple syrup or brown sugar
1 teaspoon liquid smoke or smoked paprika
2 tablespoon cider vinegar
1 teaspoon black pepper
1 tablespoon garlic oil
How to cook tempeh bacon
Mix maple syrup or brown sugar, liquid smoke or smoked paprika, vinegar, garlic powder, and pepper in a 9 inch pyrex pie plate.
Take the block of tempeh and cut it into strips that are about 1/4 inch thick and marinate it for about 30 minutes. Turn it over once.
Heat skillet and add the olive oil. Add tempeh (keeping remaining tempeh in plate) and cook about 2-3 minutes and turn over. Cook a little more.
I like to add the rest of the marinade and cook this flavor into tempeh. When browned on both sides, take out of skillet.
Makes enough for 3-4 sandwiches.
To make sandwiches: put on toasted bread, add lettuce or other salad greens, tomato and mayonnaise and mustard. You can also use this bacon tempeh recipe for a side dish.
Orange Juice
Squeeze your own or try a freshly squeezed already packaged one.
Menu Ten
Tempeh, Sweet Potato Spinach Burrito
I like to make my best vegetarian breakfast burrito for lunch or supper! This breakfast burrito vegetable inspiration came from one that I had in Boone, NC about 10 years ago at a restaurant that is no longer there. It is has been enjoyed by vegetarians and meat eaters alike. Toasting the tempeh in the skillet gives it a beautiful brown and gives it a nutty flavor.
Makes 4-6 servings
1 large sweet potatoes, organic if possible and local
1 package tempeh (I like to use the local Smiling Hara Smoked Salt and Pepper)
2 cups cooked black beans, rinsed and drained ( if you are sensitive to oligios choose lentils or garbanzo beans)
1/2 medium onion chopped (or the greens of scallions if you are sensitive to oligios)
1-2 cloves garlic minced or substitute 1 teaspoon of garlic oil if you are sensitive to oligios
1 teaspoon ground cumin
1 tablespoon chili powder Here is a low fodmap chili powder.
Salt and pepper to taste
2 cups fresh spinach or other local greens
1/2 cup chopped cilantro (I have been using some from my window seal).
1/2 cup salsa (if you are looking for one without onions or garlic
1/3 cup shredded cheddar cheese
4-6 whole wheat tortillas
Breakfast Burrito Prep:
To Roast Sweet Potatoes and Onions: Cube sweet potatoes into 1/2 by 1/2 pieces. Place on cookie sheet along and toss with about 1 teaspoon olive oil. Roast in oven at 425 degrees and add onion. Roast 5-8 minutes or until potatoes and onion are soft and caramelized.
To make tempeh: Cube tempeh into 1/2 by 1/2 pieces. Saute it in a small amount of oil in a cast iron skillet on medium heat, turning every 5 minutes until browned on most sides. Add chili powder, cumin and garlic to brown lightly. Add about 1/3 cup of water and turn down low and simmer about 5-10 minutes.
Mix sweet potatoes with tempeh and mix together. Add your choice of beans or skip if desired. To assemble burrito, add 1 cup filling, 1/3 cup spinach, 1 tablespoon cheese and 1 tablespoon salsa.
Roll it up like a burrito or fold in half like below. You can make a quesadilla or even use for a nacho filling! You can also add sour cream or Greek yogurt and guacamole if desired!
Other vegetarian breakfast burrito filling ideas include: tofu, broccoli, tomatoes, potatoes, mushrooms and bell pepper.
This make a delicious Mexican tempeh recipe!
Pear Bread Pudding
Chai Egg Nog
If your holiday celebration includes a smaller breakfast instead of brunch, here is a little twist from the usual oatmeal.
Breakfast Quinoa with Apples and Pecans
Where I live local apples are a good fruit to have in the fall and winter unless you are lucky enough to have a “keeper apple”. As we head into spring, you can use local produce like strawberries and in the summer a variety of black, blue and raspberries and peaches. Next fall in addition to apples try pears and figs. In the winter when fresh fruit is sparse, try drying and freezing fruit during the season for a welcome treat when it’s cold and dark outside!
Makes two servings.1/2 cup light coconut milk
1/2 cup water
1/2 cup rinsed quinoa
2 teaspoons pure maple syrup
½ teaspoon vanilla
Pinch of ground cardamon
Pinch of salt
1 chopped apple (or you can substitute for berries or use less apple if you are sensitive to it)
¼ cup pecans
Bring milk, water and quinoa to a boil in a small saucepan. Cover and simmer. Cook until most of coconut milk is absorbed (which will be about 12-15 minutes.) Remove from stove and stir in maple syrup, cardamon, and chopped apples. Top with pecans.
As a nutritionist in Asheville, I hope that you love these 10 vegetarian Christmas breakfast recipes. Stay tuned for more recipes coming on the Vine Ripe Nutrition blog all season long! If you enjoy plant-based eating and want to learn more about its health benefits, you might be interested in signing up for A Fresh Approach to Plant-based Eating!
In addition, here are some additional recipes for the holidays!
Christmas, Hannukah & New Years
Here are some more vegetarian holiday recipe and menu ideas!
Appetizers
Dip for nacho recipes (vineripenutrition.com)
Cranberry Mocktail (vineripenutrition.com)
Chickpea Flatbread (vineripenutrition.com)
Seafood Appetizer Recipes (vineripenutrition.com)
Lunch/Supper
Raw Brussels Sprouts (vineripenutrition.com)
Italian Christmas Soup (vineripenutrition.com)
holiday dining (vineripenutrition.com)
Dessert
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Thanksgiving Recipes
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If you are interested in making handmade items for the holidays, this post may provide some inspiration. You may also enjoy learning more about the season of hygge here!
