31 Vegan Brunch Dishes to Make

Banana bread is at its foundation a dairy-free loaf, using canola oil instead of butter. This recipe leaves out the eggs entirely with no substitution.

You still get the same, moist, dense banana bread texture and flavor.

I’m partial to adding toasted pecans and vegan chocolate chips to the batter!

While we’re used to soaking a typical French toast recipe in a dairy and egg-laden custard, I think this vegan version is equally as decadent.

It uses a simple non-dairy milk and baking spice marinade for the crusty bread of your choice.

The key to thickening the non-dairy custard for better binding is sprinkling in a helping of flour.

Like banana bread, zucchini is a moist and dense breakfast bread. It’s a neutral squash with plenty of nutrients.

This vegan recipe for zucchini muffins helps you make your own vegan buttermilk by combining lemon juice and almond milk for a few minutes.

The buttermilk adds a wonderful tangy finish and bounce to these muffins.

Casseroles are some of my favorite dishes. They’re a labor of love that usually involves layers of cream, cheese, veggies, and carbs.

This elaborate vegan spin features a store-bought sausage, while the vegan egg batter comes from a mix of aquafaba, spices, and split mung beans.

Considering every ingredient in the classic eggs Benedict is the antithesis of vegan, I was skeptical at first.

I liked that this recipe didn’t use fake meat, but instead used thick slices of marinated tofu.

The vegan hollandaise sauce uses aquafaba folded into the ingredients for a thick, rich sauce.

Frittatas are the Italian version of breakfast casserole, mixing various vegetables, starches, and meat into egg batter before throwing it all in the oven. 

This recipe uses a mix of chickpea flour and silken tofu to create an egg-like fluffiness. It may be a dark brown omelet, but it would pass for eggs in a blind taste test!

Breakfast hashes are a comforting, kitchen-sink meal that sautees all your leftover veggies with home fries.

This version fries chunks of potatoes till crispy, adds the veggies, and seasons everything with garlic powder, cumin, and paprika.

The best part is that you can customize it by using whatever vegetables you have on hand.

A vegan twist on the famous Taco Bell dish, the crunchwrap is a hybrid of a burrito and quesadilla. This recipe comes as close to the original as you can get, using vegan sausage, cheese, and butter. 

Instead of eggs, you fry chopped tofu with turmeric to get the classic scrambled egg look and texture.

This elaborate quiche uses Italian spices, herbs, and spring vegetables cooked into a store-bought crust.

It’s a show-stopping centerpiece, combining chopped broccoli, kale, and spinach with sun-dried tomatoes and mushrooms with firm tofu.

My favorite part is the caramelized onion and fennel, which adds a sumptuous depth of flavor.

Scones are subtly sweet, with a flakey, biscuit-like texture.

This delicious blueberry scone recipe uses the same methods to make biscuits, combining flour with vegan butter to create a crumbly dough. 

The addition of coconut cream and vanilla to the batter gives the dough a rich flavor and dense, moist texture punctuated by wonderful pops of sweet blueberries.

Coffee cake is a decadent blend of light fluffy cake, rich pasty streusel, and a crumbly spiced top.

The key to the bouncy, tangy flavor of the batter is vegan buttermilk, this time using soy milk and apple cider vinegar. 

The applesauce keeps the cake extra moist, while the cinnamon and brown sugar streusel is both the crumbly topping and the thick pasty swirl.

One of the most luscious vegan brunch recipes, this bread could easily be served at your favorite coffee shop.

Using vegan yogurt and oil for a dense texture and lemon juice and zest for color and intense lemon flavor, this bread is a dream come true for any lemon lover.

I’m fond of adding poppy seeds!

Tacos are so customizable, served as a simple protein and tortilla duo with a slew of garnishes and salsas to add yourself.

This recipe adopts the do-it-yourself taco bar mentality, creating spiced potatoes as the filler.

Optional add-ins feature vegan sour cream, cheese, tofu scramble, and tempeh sausage.

If you love cake donuts, you’ll adore this easy, baked donut recipe.

The classic sugar-cinnamon-coated donuts are much lighter and fluffier than their fried counterparts. Plus, this recipe doesn’t use yeast, so you don’t have to wait hours for the dough to rise. 

They rise in the oven, with the help of flax eggs! Applesauce and apple-cider vinegar are sweet and tangy flavor agents that help the dough stay moist and fluffy.

As if sticky buns weren’t decadent enough, these carrot cake sticky buns are next-level opulence!

You get the carrot cake flavor and moisture in a yeasty sticky bun dough. Carrots are also the star of the filling, combined with cinnamon and sugar.

The piece de resistance is the gooey sticky syrup with brown sugar, pecans, and vegan butter.

These wonderful vegan sweet potato pancakes are gluten-free, encompassing an array of dietary preferences without sacrificing flavor or texture.

The addition of maple syrup to the batter brings out the flavor of the sweet potato.

I like to serve it with more maple syrup and a sprinkle of chopped pecans.

French toast casserole is an ingenious method to reduce the messy effort involved in dipping and pan-frying French toast.

It’s also a fool-proof way to keep French toast from drying out. This recipe takes it a step further by soaking the baguette overnight in a banana-based custard.

The result is a wonderfully rich banana bread pudding topped with chopped pecans.

This easy (and tasty!) uses vegan butter and almond milk in the dough to create irresistible cinnamon rolls.

These are the fluffiest, yeastiest rolls, filled with the classic butter, cinnamon, and brown sugar paste and drizzled with vanilla and vegan butter glaze.

If you’re looking for a novel cinnamon roll recipe, these raspberry cinnamon rolls are a zesty, summery option.

You still create that fluffy yeasty dough, but instead of the cinnamon sugar filling, you combine raspberries, lemon zest, and sugar.

The recipe calls for store-bought icing, but I recommend using the juice from the lemon you zest instead.

These maple pumpkin pop tarts bring nostalgia for those long-lost childhood breakfasts. Solid coconut oil acts as a shortening to create the flakiest crust. 

Its filling tastes like a pumpkin pie, mixing pumpkin puree, baking spices, and mashed banana.

The final touch is the homemade maple-extract icing you can drizzle or coat.

Instead of dirtying your stove or flat top, this recipe is an effortless one-pan method that tastes just as crispy and comforting.

I like using starchy, waxy Yukon gold potatoes, which crisp up the best in the oven.

This recipe uses Middle Eastern spices in olive oil to coat the onions, peppers, and potatoes. It’s the perfect side dish!

If you’re looking for an elegant breakfast, try these sumptuous waffles!

The batter fluffs up to an impressively light and airy standard of the best Belgian waffle. It’s an easy five-ingredient recipe that works with any kind of flour.

You can also use apple sauce or vegan butter instead of olive oil. 

I’ve covered blueberry scones, but for a sweeter, cakier blueberry-filled breakfast, there’s nothing better than muffins.

Many of us think eggs make muffins and cake rise, when in fact, baking powder and baking soda are the real rising agents.

The batter combines almond milk and apple cider vinegar for buttermilk, canola oil for moisture, and vanilla bean paste for a perfect complement to the tart and sweet blueberries.

These supreme breakfast nachos have you make every ingredient from scratch, starting with the corn tortilla chips! They are so loaded that you won’t be able to see the chips.

It has all the Mexican breakfast classics, including refried beans, vegan eggs, and soyrizo doctored with extra seasonings sauteed onions, and peppers.

My favorite part is the scratch-made cilantro ranch!

These beautiful breakfast strawberry muffins use the same vegan buttermilk to fold into the batter as the blueberry muffins.

The main difference in texture comes from the macerated strawberries and ground oat flour.

Macerating the strawberries brings out their juices and sweetness, which spreads more evenly throughout the batter.

Is brioche without eggs even brioche? This recipe is here to prove yes!

They may not be the dark yellow we’re used to, but they have the same rich fluffy chewiness and that beautiful deep brown “egg-washed” crust.

The bonus with these buns is that they’re full of vegan chocolate chips.

Buttermilk’s reaction with baking soda is what accounts for a pancake’s airy and fluffy texture. Plus, buttermilk adds a tangy finish that complements its sweet batter.

These vegan pancakes use almond milk and apple cider vinegar for vegan buttermilk.

I like to add chopped pecans and blueberries to each scoop as it starts to rise on the flat top.

The French crepe is a delicate, super-thin pancake that usually folds over itself or rolls around a sweet or savory filling.

This recipe asserts that the key to the lightest, bubbliest crepes is using sparkling water in the batter.

I love nothing more than stuffing crepes with sweet and savory fillings like vegan cream cheese, sliced pear, and toasted pecans.

I adore using this delightful fall recipe for brunch or dessert! It’s a crowd-pleaser around the holidays, with an apple pie filling and a crunchy, crumbly topping.

This recipe uses red apples mixed with sugar, cinnamon, and flour, covered with a thick layer of vegan butter crumble infused with cinnamon and brown sugar.

I recommend adding lemon juice to the filling and serving it with vegan vanilla yogurt for brunch.

It’s hard to imagine a potato pancake that won’t fall apart without the egg binding, but this vegan recipe has found the perfect substitute!

Flax meal and water creates a sticky vegan yolk to bind shredded potato, flour, and onion in this beloved Jewish classic. 

Instead of frying the latkes, you bake them in the oven, for a less messy pancake that’s crispy on the outside and pillowy on the inside.

Caponatas are savory spreads or garnishes usually eaten as appetizers, like Mediterranean meze. I think they make a great vegan brunch dish as well! 

This exquisite recipe combines roasted eggplant, celery, onions, and tomatoes with garlic and red wine vinegar for a flavorful spread to enjoy over brunch toast.