Happy Mother’s Day 2017 Vegan Brunch Ideas

Vegan Benedict With Hollandaise
Vegan Benedict With Hollandaise

Tomorrow is Mother’s Day. there are so many ways to celebrate, but as you would imagine, my favorite way is with food. I’m traveling this weekends so I won’t be cooking, but I hope you are! I was lucky enough to celebrate Mother’s Day with my mom and 2/3 of my brothers a few weeks ago when I was visiting “home.” My brothers and I took my mom out without any of our spouses or children. It was a delightfully relaxed meal:)

If you are cooking a Mother’s Day Brunch I have a few suggestions for you, all that I would be more than happy to receive if someone were cooking for me.

I would do something savory:

Vegan Benedict With Hollandaise
Vegan Benedict With Hollandaise

Vegan Avocado “Eggs” Benedict

Vegan Breakfast Potatoes 

Vegetarian Quiche

Vegan Scrambled Tofu 

Something Sweet

Aquafaba chocolate french toast with bourbon date caramel
Aquafaba chocolate french toast with bourbon date caramel

Vegan Chocolate Aquafaba French Toast

Vegan Pancakes of any kind

Vegan Chocolate Chip Zucchini Scones

Vegetarian Almond French Toast

Vegan Cinnamon Rolls

And don’t forget the:

Coconut Whipped Cream

Date Caramel and Coconut Whipped Cream for topping just about anything

 

 

 

 

If you’re looking for something else check out my baked goods and breakfast categories.

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Aquafaba Chocolate French Toast with Bourbon Date Caramel

Aquafaba chocolate french toast with bourbon date caramel
Aquafaba chocolate french toast with bourbon date caramel

I know I just posted yesterday, but this is worth it, I promise. A dark chocolate vegan french toast, topped with buttery bourbon date caramel and crunchy, salted pecans. Oh man, yes you want this. All components are surprisingly easy to make, you know, if you wanted to make someone special a Sunday brunch next weekend…

 Ingredients

  • 1/2 cup aquafaba (straight from the can)
  • 1/4 cup nondairy milk
  • 1 tsp pure vanilla extract
  • 1 tsp pure maple syrup
  • 2 TBL cocoa powder
  • 4 slices bread of choice, I recommend something on the rustic side
  • Coconut oil for cooking -or other oil

Instructions

  1. Whisk together the aquafaba, milk, maple syrup, and vanilla in a large shallow bowl until frothy.
  2. Add the cocoa powder and whisk until combined.
  3. Heat a large skillet over medium low heat. I use my cast iron, other’s have recommended a non-stick skillet if you don’t have cast iron.
  4. Dip bread into the aquafaba mixture and let it sit for about 30 seconds to soak up some deliciousness.
  5. Add oil and swirl to coat the bottom of the pan.
  6. Transfer bread to the hot pan (I can cook two pieces at a time in my pan), and cook until the first side is firm and starting to brown, about 3-5 minutes. Flip and cook on the second side until it is also starting to brown and has firmed up.
  7. Serve with bourbon date caramel and chopped pecans.

 Ingredients

  • 1/2 cup prepared date caramel
  • 2 TBL vegan butter ( I use Earth Balance)
  • 1/4 cup coconut milk (full fat from a can)
  • 1 TBL bourbon
  • 1/2 tsp pure vanilla extract

Instructions

  1. Heat ingredients together in a small pan over low heat stirring frequently.