With the arrival of spring comes a time when families come together to celebrate with food, gifts and loved ones. Whether you’re just starting your journey into veganism or are an experienced plant-based eater, these delicious recipes make for perfect Easter brunch options. Easter is the perfect opportunity to try out some vegan Easter brunch recipes that are both delicious and healthy. Each vegan recipe makes for the perfect centerpiece for your Easter feast and is guaranteed to be a hit with the whole family. Enjoy!
Vegan Easter Brunch Recipe 1:
Sweet Potato and Spinach Hash with Avocado Toast
- 2 sweet potatoes, peeled and diced into cubes
- ½ red onion, chopped
- 4 cloves of garlic, minced
- 2 cups baby spinach leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 pieces of your favorite vegan bread
- 1 avocado, sliced
- Juice of ½ a lemon
- Preheat the oven to 400°F. Place the sweet potato cubes on a baking sheet and season with salt and pepper. Drizzle with olive oil and toss to coat evenly. Bake for 25 minutes or until golden brown and fork tender.
- Meanwhile, heat the remaining olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 3-4 minutes, stirring occasionally until fragrant.
- Add the spinach leaves to the skillet and cook for 1-2 minutes until wilted. Add the cooked sweet potatoes to the skillet and stir everything together. Taste and adjust seasoning as desired.
- Toast your vegan bread slices in a toaster or on a pan over medium heat. Spread with sliced avocado, a squeeze of fresh lemon juice, and top with the sweet potato and spinach hash mixture. Serve and enjoy!
Vegan Easter Brunch Recipe 2: Apple Cinnamon French Toast
- 2 slices of vegan bread, cut into cubes
- 2 apples, peeled, cored and diced
- ¼ cup almond milk or your favorite plant based milk
- 1 teaspoon ground cinnamon
- 2 tablespoons maple syrup
- 2 tablespoons vegan margarine or coconut oil
- Preheat oven to 375°F and line a baking sheet with parchment paper. Place the cubes of vegan bread on the sheet and bake for 10 minutes, stirring occasionally until lightly toasted.
- Heat margarine or coconut oil in a large skillet over medium-high heat. Add the apples and cook for 5 minutes, stirring occasionally until softened.
- In a large bowl, whisk together almond milk, cinnamon and maple syrup. Add in the toasted bread cubes and stir to coat evenly.
- Pour the mixture into the skillet with the cooked apples and stir everything together. Cook for 5-7 minutes until the French toast is golden brown and cooked through.
- Serve warm with additional maple syrup, if desired. Enjoy!
Vegan Easter Brunch Recipe 3: Zucchini Fritters
Zucchini Fritters are a great vegan dish that is both healthy and delicious. These fritters are easy to make, requiring just a few simple ingredients.
- 2 medium zucchinis grated
- 1/2 teaspoon of garlic powder
- 1/4 cup all purpose flour
- 1/4 teaspoon of baking powder
- 3 tablespoons of olive oil
- Salt and pepper to taste
- Optional: 2 tablespoons of vegan parmesan cheese
- Preheat oven to 375 degrees.
- Grate the zucchinis and place in a bowl. Add garlic powder, flour, and baking powder.
- Mix the ingredients together until well combined.
- Heat the olive oil in a skillet over moderate heat. Form the zucchini mixture into small fritters and carefully place in the hot oil to fry for about 2 minutes on each side, or until golden brown.
- Transfer the fritters to a baking sheet lined with parchment paper and bake in preheated oven for 10 minutes.
- Sprinkle salt and pepper over the cooked fritters, along with vegan parmesan cheese if desired. Serve hot or at room temperature as an appetizer or side dish. Enjoy!
Vegan Easter Brunch Recipe 4: Potato and Asparagus Frittata
- 2 potatoes, peeled and diced into cubes
- ½ red onion, diced
- 1 bunch of asparagus, chopped
- ¼ cup vegan cheese (optional)
- 6 tablespoons of almond or coconut milk
- 6 tablespoons of olive oil
- 3 tablespoons of your favorite herbs and spices (oregano, thyme, etc.)
- Preheat the oven to 375°F. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the potatoes and onion and cook for 3-5 minutes, stirring occasionally until lightly golden brown.
- Add the asparagus to the skillet and cook for 1-2 minutes more until tender. Add in the vegan cheese, if using and stir everything together. Taste and adjust seasoning as desired.
- Pour the mixture into an oven safe dish or cast iron skillet. In a separate bowl, whisk together the almond or coconut milk and 2 tablespoons of olive oil. Pour this mixture over the vegetables and bake for 20-25 minutes or until golden brown and cooked through.
- Serve warm, garnished with fresh herbs and enjoy!
Happy Easter Brunching! Enjoy your delicious vegan and plant-based recipes!
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