Spring Vegetarian Brunch Recipe Ideas
Come April, it’s time to start celebrating longer days and warmer weather with some spring vegetarian brunch recipe ideas! And I have put together a special brunch to serve, whether its for Easter, Mother’s Day or graduation, ect. There is always a reason to get together and enjoy healthy food together and this little menu highlight’s the seasonal produce available this time of year!
Seasonal Spring Food
Fruits and vegetables that you will find this time of year at the farmers’ markets include asparagus, strawberries, rhubarb, snow peas, mushrooms, greens, carrots and radishes and this brunch menu uses several of these. If you would like some free seasonal fruit/vegetable posters, check this out https://vineripenutrition.com/shop/seasonal-veggie-posters/
For this meal, I used asparagus, strawberries and rhubarb but you can plan the rest of your week’s menu using the other jewels of spring also! The rhubarb that I used to make the Strawberry Rhubarb Crisp is from my garden. I also have a few strawberries coming up but I don’t know what happened to my asparagus bed. I either did not water it or it is in too shady of an area or a vole ate the roots but it appears to be absent this year.
What is a Good Menu for Brunch?
I like to serve spring foods that are available at the farmers’ tailgate market. And many parts of this menu that can be made ahead of time so I can spend more time visiting with my guests instead of spending all my time cooking. Here is one of my favorite spring vegetarian brunch ideas!
Best Spring Vegetarian Brunch Recipe & Menu Ideas
Featuring the freshest spring ingredients of asparagus, strawberries, rhubarb and lavender, this seasonal brunch is so delicious! This menu idea is a colorful as it is tasty and nutritious!
Tempeh Pecan Sausage
Strawberry Rhubarb Crisp
Lavender Blueberry Lemonade
Best Spring Vegetarian Brunch Recipe Ideas
Here are my spring brunch breakfast ideas using seasonal ingredients that provide lots of color and flavor to dazzle your family and friends!
Asparagus Eggs Benedict
Asparagus just screams spring. Add a little asparagus to the lemon sauce for a variation fit for a king or queen! You can make it with or without the trout to make it vegetarian! If you have IBS and are intolerant to polyols, try steamed broccoli flowers instead.
Makes 4 servings.
4 teaspoons salted butter, plus 8 ounces melted and warm (or I like to use Earth Balance (earthbalancenatural.com )
2 English muffins (Gluten Free Bagels & English Muffins | Udi’s (udisglutenfree.com)
(you can add 2 smoked trout fillets with your sandwich if desired)
8 fresh spears of local asparagus
(4 eggs for poaching (for a vegan version of Vegan Hard Scrambled Eggs (Made With Tofu) – Wallflower Kitchen)
1 tablespoon butter
1 clove garlic, finely minced
½ cup yogurt (for a vegan version try: Almond Milk Yogurts – Kite Hill Dairy Free Foods (kite-hill.com)
¼ cup milk (substitute plant-milk if desired)
1/2 teaspoon salt
Pinch of cayenne pepper
1 large egg, lightly beaten
1 tablespoon, freshly squeezed lemon juice (For a Vegan Hollandaise Sauce try this version: Vegan Hollandaise Sauce with Asparagus – Bianca Zapatka | Recipes)
Wash asparagus and trim off the woody ends, I like to break my asparagus in two but you can also leave whole depending on the length. In a large skillet or pot fill with about 2 inches of water and add steamer basket. Heat to simmer. Place asparagus in the basket, put a lid on the skillet/pot and steam it. When the asparagus becomes bright green in about 5-8 minutes, carefully take lid off and take out with tongs. Allow skillet/pot to cool slightly and leave the lid partially on so some of the steam can escape. When it gets cool enough, take the steamer basket out. Replace enough water to become 2 inches again and reheat to simmer.
Eggs Benedict Sauce
To make sauce: Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns golden, 30 to 60 seconds. Pour into a small bowl and set aside. Whisk ½ cup yogurt, salt and cayenne in a heavy medium saucepan until smooth. Whisk in egg along with 1/4 cup milk. Set the pan over medium-low heat and cook the sauce, whisking constantly, until it comes to a simmer. Cook, whisking, for 15 seconds. Remove from heat and whisk in lemon juice. Serve sauce hot or warm.
Split English muffins in half and toast. Divide the trout on top between them. Add 2 asparagus stalks per muffin (whole or cut into half.
Heat water to a low boil and add eggs quickly and poach until the whites are just firm, about three minutes. Remove with a slotted spoon and place 1 egg on top of each slice of each muffin, (add smoked trout if you are using) and spoon the warm sauce over the aspargus.
Tempeh Pecan Sausage
You will not miss the meat with this handmade vegetarian sausage made with high protein ingredients like tempeh and ground pecans which was inspired by the veggie sausage that I love at West End Bakery. I had to learn how to make one similar because sometimes I want to stay down the hill to eat in my garden!
Makes 12 patties.
8 ounce package tempeh
1 1/2 cup raw pecans chopped fine
(Beaten egg if needed or 1 tablespoon ground flax dissolved in 1 tablespoon water if you want an egg substitute to keep it vegan, I did not use either because my ingredients came together enough but it can vary)
1 tablespoon soy sauce ( Here is a gluten free: Gluten-Free Non-GMO Tamari Soy Sauce | San-J International, Inc.)
1 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon garlic powder
1/4 teaspoon cayenne
For a smoky flavor substitute smoked paprika
Salt and pepper to taste
1 tablespoon peanut or canola oil
Preheat oven to 350 degrees. In a skillet, crumble tempeh and add to the skillet, add 1/2 cup water. Add soy sauce and hickory seasoning. Cover and simmer for about 15 minutes, until most of the liquid has absorbed in the tempeh. In a food processor, add pecans, cayenne, thyme, garlic powder and sage then process until the pecans become a coarse meal.
In a large bowl, add pecan meal, tempeh, allow to cool to touch. On a cookie sheet lined with parchment, begin making veggie sausage patties. Add them to the cookie sheet (if veggie mixture is too crumble and needs a little liquid, add a little water and ground flax mixture or egg. Bake 15-20 minutes. Turning once at the halfway point. If you want them a little browner and crispier, brush with a little oil.
Strawberry Rhubarb Crisp
For the perfect spring menu, you will need an easy spring dessert recipes! I absolutely love fresh strawberries and they are one of my all time favorite foods. As a child, my favorite pie was rhubarb and every year my mom would make me one for my birthday! So this crisp marries these two all time favorites in a simple delicious, dessert! This is also a great gluten free recipe.
Makes 6-8 servings
4 cups strawberries, stemmed and sliced in pieces
1 cup rhubarb, chopped (sometimes it needs to be peeled a little bit)
1/2 cup brown sugar
2 tablespoon flour (substitute gluten free flour Gluten-Free 1:1 All-Purpose Flour, 24 oz. – Pamela’s Products (pamelasproducts.com)
1 cup flour (substitute gluten free flour)
2 tablespoons brown sugar
2 teaspoon pure vanilla extract
1/2 cup soften Earth Balance tub margarine
1/4 teaspoon salt
Preheat oven to 350 degrees. Chop and peel rhubarb and stem and slice strawberries and put in a 8 inch square pan or a 9 inch glass pan ( I used an old vintage baking pan to make mine). Toss with 2 tablespoons flour and 1/2 cup brown sugar. In a bowl for the topping, add flour, brown sugar, salt, vanilla and Earth Balance tub margarine and finely mix and crumble all the ingredients together. Add topping over the fruit and bake 30 minutes until the filling bubbles.
Lavender Blueberry Lemonade
Move over mimosa, there is a new brunch beverage to try! And it is great with or without the champagne! Spring time is lavender time and I am starting to have some begin to bloom in my garden! I love the bright purple color of this beverage too! This is a refreshing beverage and it would also be great with some sparkling water or club soda added.
1 ½ cups lavender infused simple syrup
1 cup freshly squeezed lemon juice
1 cup fresh or frozen wild blueberries, save a few to garnish if desired.
Champagne if desired.
Sqeeze lemons to make 1 cup of juice. Make light simple syrup using a 1:1 ratio of water to sugar. Use Cooking Light’s simple syup recipe and while the syrup is still hot, add 1/4 cup dry or 1/2 cup fresh lavender flowers. Allow to steep for 30 minutes and strain lavender flowers out of the syrup with a sieve.
Add blueberries to a food processor and puree until smooth. Pour blended blueberries into a large pitcher,. Add lemon juice, simple syrup and an additional 3 ½ cups chilled water to it. Stir. Add a few ice cubes or frozen blueberries to glasses and fill 3/4 full with Lavender Blueberry Lemonade. Top with champagne if desired. Garnish with additional blueberries and fresh lavender sprigs.
Other Delicious Spring Brunch and Recipe Ideas!
As you can see from some of my other posts, I love brunch and have lots of other things that you can make for your spring vegetarian brunch recipe ideas.
Spring Brunch Decorating Ideas
Every spring celebration deserves a beautiful setting!
Here are just a few ideas how to add a little ambiance to your brunch!
- Use seasonal flowers like tulips, daffodils and hyacinths on the table. They add a beautiful scent in addition to color. I like to use potted plants so I can put them in the ground later.
- Find vintage linens in pastels to coordinate with your old fashioned flowers.
- If you don’t have a place setting that you enjoy, try fining mix and match old dishes to go with your outdoor meal themes all season. You can pick up many of these at thrift stores or yard sales. They also often have vintage table linens.
- Use a punch bowl, large pitcher or even a large mason jar to serve your beautiful beverage.
- If you will have children at your spring brunch set up a kids table with kid friendly dishes, linens and fun activities. In fact plan a fun activity for all of the guests outside if they are willing.
- Play some festive music in the background for everyone to enjoy!
- And most of all have a great time, planning a party and having guests attend is supposed to be fun!
Final Thoughts of Spring Vegetarian Brunch Recipe Ideas
Here is another example of some Tea Brunch Ideas where I used seed packets and made plant markers. It also is fun to buy small clay pots and set up a place for guests to plant seeds in their pots or transplant an herb. For the party below, I ran out of time to get the pots, soil and plants ready but there is always next time!
Here are a few additional brunch recipes from Cookie and Kate
I hope that you love these spring vegetarian brunch ideas and brunch becomes one of your favorite meals and a great way to gather with friends and family! As an Asheville, NC registered dietitian nutritionist, I love helping my readers and clients find new, healthy recipe and menu ideas that fit their busy lifestyles.
If you are new to my food blog, welcome and please come back to see what I am making next! If you have come back, thank you and please share with a friend! I always have new fun things going on here on the blog and other places on Vine Ripe Nutrition! You can find additional vegetarian recipe ideas here!
I would love to hear some of your favorite brunch ideas in the comments below!
Thanks Abbey! I love to fix brunch! I hope that you enjoy it!
Mmmm this is making me hungry for brunch! Such creative recipes for Spring.
Thank you Bridget! I love those early spring fruits & veggies!
So fun! Can’t wait to incorporate some of these seasonal goodies into my Easter brunch!
I hope that your brunch turns out wonderful Emily! Have a great weekend!
Hope you have an awesome brunch & weekend Katy!
The strawberry rhubarb sounds delish!
Thank you Lauren! Baking those berries really adds a different dimension!
Thanks Lauren! Baking the strawberries add an entirely different dimension!