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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 beforehand 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 with some easy vegetarian brunch recipe ideas and menus! Here are ten vegetarian Christmas recipes that you love!

Setting the Table for Good Health
Brunch is served!

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 goods like muffins and coffee cakes.

The first half 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 to be finished 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 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, which can be prepared quickly while everything else is removed 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, then put it together in individual bowls and heat separately just before serving. If you have heat-proof bowls, that would work perfectly, but heating each in a microwave also works.

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 will enjoy them!

Recipe for Butternut Squash & Poblano Chilaquilas
A different and new make-ahead breakfast idea!

Menu One

Butternut Squash, Poblano Pepper & Coconut Vegetarian Chilaquiles

These vegetarian chilaquiles feel 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, giving it a rich flavor to make the cheese sauce, but feel free to use vegan or no cheese to make this menu totally plant-based!

4-6 servings

One small butternut squash, peeled, seeded, and cut into bite-sized pieces

One poblano stemmed, seeded, and cut into bite-sized pieces

One can of black beans, rinsed and drained

One tablespoon olive oil

One can of coconut milk

One teaspoon of ground cumin

1 cup white cheddar cheese (use vegan cheese if desired to make vegan)

One tablespoon of chili powder

1 cup kale or arugula

One tablespoon Earth Balance margarine

Two teaspoons of arrowroot starch

Two tablespoons of water

Six corn tortillas

Optional toppings


Sliced avocados & sliced grape tomatoes

Light sour cream or yogurt

Chopped cilantro

Preheat the oven to 425 degrees. Cut the butternut squash in half and roast until it is just beginning to get soft. Turn the heat down to 350 degrees. Allow to cool, peel, and cut into bite-sized pieces. In a large skillet, heat olive oil and sauté the butternut squash and poblano until they begin to soften. Take the skillet off the heat and cool.

Add drained beans and greens. In a small bowl, whisk arrowroot starch into water.  In a medium saucepan, melt Earth Balance chili powder and cumin. Add coconut milk. Slowly whisk arrowroot slurry into the coconut milk and allow it to thicken. Please take off the heat and allow it to cool. After cooling it but still warm, stir in 1/2 cup cheddar cheese and let it melt. Cut corn tortillas into pieces that fit into an eight-by-eight pan. 

Grease an eight-by-eight baking pan and grease with Earth Balance. Add a small coconut cream sauce and 1/3 corn tortillas to layer the casserole. Add 1/2 cup vegetable mixture and 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 it is bubbly, top it with the remaining 1/2 cup cheese and bake an additional 5 minutes.

Hot Chocolate

Check out this delicious hot chocolate mocktail recipe.

Hot Beverages warm the heart
I love all the possibilities for a warm beverage when the weather gets cool!

Make ahead breakfast strada! Healthy Holiday breakfast!
Make a breakfast strata beforehand so you can be part of the celebration!

Menu Two

Vegetarian Breakfast Strata

I love the thought of making cheese breakfast strata casserole the day before, and just popping it in the oven makes it 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
  • Four thick slices of hearty whole-wheat/wholemeal or multigrain artisan bread {I used some wholegrain bread that my husband made)
  • Two 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 them into slices. This should make about 3 cups. Lay the slices on the bottom of the baking dish; they can overlap slightly, and some edges 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 cheese.

    You can bake the strata immediately or save them to make later by covering them with plastic wrap and refrigerating them overnight. Then, they’ll be 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. This recipe easily doubles 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. If you have additional guests coming, you can double the recipe.
Mini Sweet Potato Casseroles

Mini Sweet Coconut Potato Casserole

Check out this recipe for this delicious sweet potato dessert.

Festive Sangria with Wild Blueberries
Get set for the holidays with this light and healthy punch!

Menu Three

Festive Wild Blueberry Sangria

Here is the recipe for this delicious blueberry holiday beverage.

Great Brunch Recipe
This brunch entree is so flavorful! The secret ingredient is wild blueberries.

Wild Blueberry Huevos Rancheros Vegetarian

Tomato Cilantro Fresh Salsa

Much of this easy huevos rancheros recipe and tomato salsa can be made ahead for a quick brunch recipe!

Bloody Mary Mocktail

This delicious Bloody Mary mocktail will provide comfort and joy without the alcohol!

Gluten free and low fodmap coffee cake
Make some coffee! It’s time for breakfast. Bring on the coffee cake which is gluten-free and low fodmap too!

Menu Four

Cranberry Walnut Coffee Cake

Here is the link to a delicious cranberry coffee cake recipe.

Spring Brunch Recipe Tempeh Pecan Sausage
You will not miss the meat with this handmade vegetarian sausage is made with high-protein ingredients!

Tempeh Pecan Sausage

Using the flax egg instead of the egg becomes a delicious vegan breakfast sausage recipe.

Orange Missouri Mule

Here is the recipe for a refreshing orange mocktail!

Savory Meatless Breakfast Recipe
Breakfast can be a great time to get some veggies and protein too!

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!

Southwestern Potato Salad
Baby potatoes and other summer goodies make this salad!

Southwestern Potato Salad

Try this breakfast diced potato recipe.

This apple cider punch is a delicious and healthy holiday beverage

Apple Cider Punch

Here is a tasty apple cider punch.

Menu Six

Best Breakfast Bowls

Picture of Grit Breakfast Bowl
Grits bowls using local stone ground grits and No Evil Foods chorizo is a breakfast treat!

Veggie Breakfast Bowls

This Christmas vegetarian breakfast bowl uses a meat chorizo substitute called No Evil Foods Plant Meat, 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 the ingredients based on the seasons! 

These would also be delicious with 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
Two baked sweet potatoes, firm enough to cube
1 pound of spinach, washed and drained well
Two large links 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 boil, and take 1/2 cup grits, turn down the heat below, and add 1/2 teaspoon of salt and one 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 okay or coarse ground. You can taste them to see if they are done. They can also be cooked ahead of time and reheated to make your bowls quick.

Crumble or chop 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, and spinach, and top with chorizo! You can top it with cheese if desired.

This makes a delicious vegan Christmas breakfast without the cheese or eggs.

Orange, Avocado, Strawberry, Walnut and Spinach Salad
This salad is rich in antioxidants and phytochemicals, which keep much more than our skin healthy!

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 Orange Avocado, Strawberry Walnut Spinach Salad would be a delicious side with a veggie breakfast bowl.

Mexican Hot Chocolate

One year, my grandson asked for this Mexican hot chocolate for the holidays, and I became a fan. Proceeds from some of the sales go to protecting the Monarch butterfly.

Menu Seven

breakfast salad with tofu and eggs
Salad for breakfast can be a tasty and healthy choice! This recipe was inspired by the Sunny Point Cafe down the street!

Breakfast Salad

Can you eat salad for breakfast?
Yes, you can! Having a salad for breakfast is a delicious way to add more vegetables to your diet! One of my favorite breakfast spots in my neighborhood in West Asheville is the Sunny Point Cafe. 

They are known for many legendary dishes, and one of my favorites is their breakfast salad. Theirs inspired my breakfast recipe below. It is something special to have for a breakfast brunch! This can be a vegan breakfast salad if you skip the eggs and cheese.

Makes four servings.

4 cups mixed lettuce

1/2 cup thinly sliced carrots

Four eggs prepared your favorite way, like mine, scrambled

Add roasted potatoes and a 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. Add lettuce and carrots to 4-6 bowls. Scramble the eggs. Next, add potatoes, tofu, bacon, and eggs to the bowls. Drizzle mustard maple dressing over the top.

Mustard Maple Breakfast Salad Dressing

1/4 cup pecans, if desired

1/4 cup maple syrup

1/4 cup olive oil

One tablespoon of cider vinegar

Two teaspoon Lusty Monk Mustard

Salt and pepper to taste

Mix the ingredients in a small bowl and pour over the salad.

Roasted potatoes

Three small potatoes

Olive oil

Salt and pepper to taste

Cube potatoes into small pieces. Toss potatoes with salt and pepper on a small board. Add to a small pan. Roast potatoes at the same time as tofu, and they should be done around the same time. Turn every 5 minutes.

Breakfast Tofu

Tofu has a bland flavor and takes on whatever seasonings you add. In this recipe, this marinade makes tofu into a tasty bacon!

14-ounce box, extra firm tofu, drained

To make tofu marinade:

One tablespoon of soy sauce

One teaspoon of sesame oil

One tablespoon of apple cider vinegar

One 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 into three pieces, cutting cross-grain. Then, cut each of these pieces into four pieces and cut each of those pieces diagonally to make little triangles. Make the marinade mixture in a nine-by-12 12-glass pan.

Place the tofu in the marinade and bake at 425 degrees for about 15 minutes. The marinade should soak into the tofu, making it crisp.

Pumpkin Donuts cooling on a bakers rack
Fresh, glazed pumpkin donuts cooling on the rack.

Pumpkin Donuts or Muffins

These moist gluten-free pumpkin donuts and the Breakfast Salad make delicious breakfast ideas for vegetarians.

Hot Wassail

Try this best ever hot wassail recipe.

Breakfast Tacos
This recipe is easy and delicious!

Breakfast Tacos

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 and burritos, tostadas, frittatas, and huevos rancheros! All of these combinations can be plant-based on meals or include lean meat.

Makes four servings

Meal prep breakfast tacos:

Four corn tortillas
Four eggs
1/4-1/2 cup of 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 desired
One tablespoon of olive oil
Toppings include greens such as scallions, cilantro, cabbage, lettuce, spinach, chopped bell pepper, and shredded cheese.

Heat the oven to 425 degrees. Place the corn tortillas on a cookie sheet, brush both sides with two teaspoons of oil, and bake for 5 minutes.

Heat 1 teaspoon oil in a skillet and add vegetables. Saute them until they are soft. While the veggies are cooking, beat eggs in a small bowl and add salt and pepper.

Add eggs to the tortilla with fixings.

Salad with Green, Purple, Red, Orange and White Vegetables
This recipe has so many vegetables from all colors of the rainbow, and it’s tasty and good for you, too!

Colorful Mexican Cabbage Slaw

This beautiful Mexican Cabbage 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!

Tropical Smoothie with Wild Blueberries, mango and macadamia nuts
This smoothie makes a great breakfast or dessert option!

Wild Blueberry Tropical Smoothie

Here is a colorful smoothie recipe to add to the menu!

Menu Nine

Blueberry Gluten Free Pancakes
A tasty breakfast that everyone will love!

Easy Gluten-Free Pancake Recipe

This gluten-free pancake batter is also low fodmap! You can mix the dry ingredients the night before, and in the morning, mix the other ingredients and make breakfast together!

You can marinate the tempeh bacon ahead of time, cook it ahead of time, and reheat it. 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 simultaneously!

Edit Post “A Fruitful Vacation” ‹ Vine Ripe Nutrition — WordPress

These gluten-free pancakes with almond flour also contain cornmeal and blueberries!

Open face tempeh andwich
Make a veggie bacon sandwich out of tempeh.

Tempeh Bacon

This tempeh bacon recipe can be cooked and added in the morning. It makes a great sandwich and a great vegetarian lunch! Be brave and try some tempeh, and let me know what your experience is with my tempeh bacon recipe!

Tempeh Bacon Marinade

This bacon starts with tempeh bacon

1/8 cup maple syrup or brown sugar

One teaspoon of liquid smoke or smoked paprika

Two tablespoons of cider vinegar

One teaspoon of black pepper

One 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, cut it into strips about 1/4 inch thick, and marinate it for about 30 minutes, turning it over once.

Heat a skillet and add the olive oil. Add the tempeh (keeping the remaining tempeh on the plate) and cook for 2-3 minutes, then turn over and cook a little more.

I want to add the rest of the marinade and cook this flavor in tempeh. When browned on both sides, remove it from the skillet.

Makes enough for 3-4 sandwiches.

To make sandwiches, put toasted bread on top, add lettuce or other salad greens, tomato, mayonnaise, and mustard. You can also use this bacon tempeh recipe as a side dish.

Orange Juice

Squeeze your own or try a freshly squeezed, already packaged one.

Menu Ten

Black Bean Burrito with Tempeh Sweet Potatoes and Spinach
This recipe is one of my family’s favorite go-to recipes

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 I had in Boone, NC, about ten years ago at a restaurant that is no longer there. It has been enjoyed by vegetarians and meat eaters alike. Toasting the tempeh in the skillet gives it a beautiful brown color and a nutty flavor.

Makes 4-6 servings

One large sweet potato, organic if possible, and local

One package of 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 oligos, choose lentils or garbanzo beans)

1/2 medium onion chopped (or the greens of scallions if you are sensitive to oligos)

1-2 cloves garlic minced or substitute 1 teaspoon of garlic oil if you are sensitive to oligios

One teaspoon of ground cumin

One 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 a cookie sheet and toss with about one teaspoon of olive oil. Roast in oven at 425 degrees and add onion. Roast for 5-8 minutes or until potatoes and onion are soft and caramelized.

To make tempeh, cut the 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, turn down low, and simmer for 5-10 minutes.

Mix sweet potatoes and tempeh. Add your choice of beans or skip them if desired. Add 1 cup filling, 1/3 cup spinach, one tablespoon cheese, and one tablespoon salsa to assemble a burrito.

Roll it up like a burrito, or fold it in half like below. You can make a quesadilla or even use it for nacho filling! You can also add sour cream or Greek yogurt and guacamole if desired!

Other vegetarian breakfast burritos filling ideas include tofu, broccoli, tomatoes, potatoes, mushrooms, and bell pepper.

This makes a delicious Mexican tempeh recipe!

Pears also make a delicious bread pudding for a healthy dessert recipe
You can use leftover bread to make this melt-in-your-mouth dessert!

Pear Bread Pudding

Chai Egg Nog

Here is a refreshing Chai Eggnogg.

If your holiday celebration includes a smaller breakfast instead of brunch, here is a little twist from the usual oatmeal.

Bowl of Breakfast Quinoa with Apples
This high-protein grain makes a great breakfast!

Breakfast Quinoa with Apples and Pecans

Where I live, local apples are excellent 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, raspberries, and peaches. Next fall, in addition to apples, try pears and figs. When fresh fruit is sparse in the winter, 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
Two teaspoons of pure maple syrup
½ teaspoon vanilla
Pinch of ground cardamon
Pinch of salt
One 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 coconut milk is absorbed (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 you love these ten vegetarian Christmas breakfast recipes. Stay tuned for more recipes 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 recipes and menu ideas!


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