Vegetarian recipes for a festive brunch!

Having your friends and family over for a festive brunch and need some inspiration?

Whether you’re more the sweet or savoury type, here are some of my favourite recipes, perfect for a decadent vegetarian brunch!

Vegan tourtière

Prep time: 30 min

Cooking time: 35 min

Portions: 2 tourtières (one for you and one to freeze or offer as a gift!)

Ingredients:

• 1 white onion, minced
• 4 garlic cloves, minced
• 2 tbsp. olive or coconut oil
• 1 Herbamare vegetable broth cube
• 1 ½ cups water
• 3 cups cooked millet
• 2 cups Gardein veggie mince
• 2 cups white mushrooms, chopped
• 2 cups kale, chopped
• 1 ½ cups boiling water
• ½ tbsp. vegan Worcestershire sauce
• 4 tsp. tamari sauce
• Salt and pepper
• ½ tsp. ground sage
• ¼ tsp. clove
• Wholly Wholesome vegan pie crust
• Plant-based milk (to brush on pie top before cooking)

1. In a large pan set over medium heat, heat the oil and sauté the onion and garlic. Season with salt and pepper.
2. In a glass measuring cup, combine the hot water and vegetable broth cube. Let the cube dissolve.
3. In the pan with the onion and garlic, add the mushrooms, veggie mince, and kale. Add the spices. Season with salt and pepper. Cook for a few minutes, stirring occasionally.
4. Add the millet, tamari, and water. Lower heat. Gently stir. Cover and let cook 5 minutes.
5. Remove from the heat and divide the mixture between the two pie crusts. Cover each tourtière with a top crust. Brush tops with the plant-based milk. Cook at 400°F for 25-30 min.

Bon appétit!!

Gingerbread granola

I’m a huge fan of granola, especially when I take the time to make it from scratch. For my holiday version, I use comforting spices like cinnamon and ginger. The aromas will fill your home as the granola bakes, and it’s the perfect mixture of oats, nuts, molasses, and cinnamon. The flavours are reminiscent of a gingerbread man cookie, but way healthier and containing no refined sugars! We love eating this granola for breakfast, sprinkled on our smoothie bowls or vegan yogurt.

Prep time: 10 minutes

Cooking time: 50-60 minutes

• 1 cup almond flour
• 1 cup certified gluten-free oats
• 1 cup quinoa flakes
• 3/4 cup sunflower seeds
• 3/4 cup pecans, roughly chopped
• ¼ cup date puree
• ¼ cup coconut oil, melted
• 2 tbsp. molasses
• ½ tsp. ground ginger
• 1 tsp. cinnamon
• 1 tsp. vanilla

1. Combine all the ingredients in a large bowl.
2. Lay the mixture on a baking sheet lined with parchment paper.
3. Bake at 350 for 50-60 minutes (or until crispy and golden).
4. Stir every ten minutes.
5. Let cool. Keeps for 1 week in an airtight container stored at room temperature.

Tofu scramble

An alternative to scrambled eggs, this recipe is a vegan brunch must.

Ingredients

SCRAMBLE

• 8 ounces extra-firm tofu
• 1-2 tbsp. olive oil
• ¼ red onion (thinly sliced)
• ½ red pepper (thinly sliced)
• 2 cups kale (roughly chopped)

SAUCE

• ½ tsp. sea salt
• ½ tsp. garlic powder
• ½ tsp. cumin powder
• ¼ tsp. chilli powder
• 1 tbsp. lemon juice
• 1 tbsp. maple syrup
• ¼ cup nutritional yeast
• Water (to dilute)
• ¼ tsp. turmeric

FOR SERVING (optional)

• Salsa
• Cilantro
• Hot sauce
• Breakfast potatoes, toast and/or fruits

Steps

1. Drain the tofu by wrapping it in a clean, absorbent cloth. Place a heavy object (such as a cast-iron pan) over top and let sit for 15 minutes.
2. Meanwhile, prepare the sauce by combining the dried spices with water (just enough water to make a pourable sauce). Set aside.
3. Prepare the vegetables and heat a large pan over medium heat. Once the pan is hot, add the olive oil, onion, and red pepper. Season with a pinch of salt and pepper. Stir and continue to cook until tender, approximately 5 minutes.
4. Add the kale. Season with a bit more salt and pepper, cover, and let cook for 2 minutes.
5. Meanwhile, crumble the tofu with a fork.
6. Use a spatula to move the vegetables to one side of the pan. Add the tofu to the other side and sauté for 2 minutes. Add the sauce, pouring mainly over the tofu. Stir to evenly combine the sauce. Cook another 5 to 7 minutes, or until tofu is slightly golden.
7. Serve immediately with breakfast potatoes, toast, or fruits. I like adding a touch of flavour with salsa, hot sauce, and/or fresh cilantro. Scramble keeps in the freezer for up to 1 month. Simply heat on the stovetop or in the microwave.

Festive fruit salad

I like serving a fruit salad at brunch. Not only is it fresh and full of flavour, but the bright colours add a nice festive touch to the table!

Ingredients

• 1 small honeydew melon, chopped
• 2 cups green grapes, cut in half
• 2 pomegranates, arils only
• 1 handful fresh mint, finely chopped
• 2 tbsp. maple syrup
• The juice from 1 orange
• 1 cup raspberries
• 1 green apple, diced
• 1 cup strawberries

Combine all the ingredients in a large bowl. Gently toss together.

Vegan “eggnog” French toast

Prep time: 15 min

Portions: 4

Ingredients:

• 1½ cups So delicious vegan eggnog
• ¾ cup La Milanaise all-purpose flour
• ½ cup water
• 1 tsp. vanilla extract
• 1 tsp. cinnamon
• 2 tbsp. organic cane sugar
• 2 tbsp. chia seeds
• Fruit to serve on the side
• Country-style sliced bread

1. Combine all the ingredients, except for the fruit and bread, in a large bowl. Whisk together.
2. Dip a slice of bread in the mixture, making sure both sides get soaked.
3. Cook in an oiled pan set over low heat for 3 minutes, then flip. Cook for a few more minutes, then remove from heat.
4. Serve with maple syrup and fresh fruit!

I like to make a big batch and freeze some for busy mornings. It’s a really simple recipe that’s vegan and so delicious!

Vegan cinnamon buns

Prep time: 20 min

Resting time: 1 hour

Cooking time: 35 min

Portions: 12 brioches

For the dough:

• 3 cups organic all-purpose, unbleached flour
• 1 tbsp. organic cane sugar
• 2 tsp. dried instant yeast
• 1 tsp. Himalayan salt
• 1 tbsp. liquid coconut oil
• 1 ½ cups hot water

Combine all the ingredients in a large bowl, except for the water and oil. Form a small well in the centre of the dough in which you will add the wet ingredients. Fold the dough with a silicon spatula until it forms a sticky ball. On a lightly floured surface, knead the dough a dozen or so times with a little flour. The ball must hold its shape, be smooth, and slightly sticky. Set aside to rest for 10 minutes while you prepare the sugar-and-spice mixture and icing.

For the sugar mixture:

• ¼ cup maple sugar
• ¼ cup organic brown sugar
• 2 tbsp. cinnamon
• 4 tbsp. vegan butter, room temperature

Combine the sugars and spices in a small bowl.

For the icing:

• 1 ½ cups organic powdered sugar
• 2 tbsp. vegan butter, room temperature
• 1 tsp. vanilla
• 2 tbsp. oat milk

Whisk all the ingredients together.

Preparation:

1. On a floured surface, roll the dough out into a large rectangle, approximately 18 inches by 12 inches.
2. Using a brush or your hands, spread the vegan butter over the entire surface, leaving 1 inch around the edges. Spread the sugar-and-spice mixture everywhere there is butter.
3. Starting with the edge opposite the one with no butter, roll the dough into a tight log. Cut into 13 pieces, approximately 1 ½ inches thick.
4. Grease a 9 X 9 baking dish with a little coconut oil or vegan butter. Place the buns in the dish, leaving a bit of space between each. Cover with cling wrap or a clean cloth and let double in size. This can take anywhere between 20 and 60 minutes depending on the heat and humidity of the room they are in.
5. Once they are ready to go, bake at 350°F for 30-35 minutes.
6. Once they have cooled slightly, drizzle with icing and serve warm!
7. These cinnamon buns are best enjoyed the day of but keep well in an airtight container stored at room temperature.