Vegan Brunch Part 2: 5 More Gourmet Recipes to Impress

☀️🌱 Ready to elevate your plant-based brunch game even further? This second installment delivers five new showstopping recipes featuring innovative techniques, global flavors, and luxurious touches. From savory soufflés to decadent pancake stacks, these dishes prove vegan brunch is anything but basic.

SEO Keyword Focus: “Vegan Brunch Recipes”

1. Savory Spinach & Artichoke Soufflé 🥬✨

Flavor Profile: Elegant, creamy, with herbaceous notes

Ingredients

• 1 cup silken tofu, blended
• ½ cup chickpea flour
• 1 tbsp nutritional yeast
• 1 tsp black salt
• 1 cup chopped spinach, wilted
• ½ cup artichoke hearts, chopped
• 1 tbsp white miso paste
• ½ tsp cream of tartar (for lift)

Step-by-Step Instructions

1. Prep Ramekins:
   • Grease four 6-oz ramekins with vegan butter, dust with breadcrumbs.
2. Make Base:
   • Blend tofu, chickpea flour, nooch, miso, and black salt until smooth.
3. Fold in Veggies:
   • Gently mix in spinach and artichokes.
4. Whip & Bake:
   • Whip aquafaba + cream of tartar to stiff peaks, fold into batter.
   • Bake at 375°F (190°C) for 25 mins (no peeking!).

Pro Tip: Serve immediately with truffle oil drizzle.

2. Japanese Matcha Pancakes with Red Bean Cream 🍵🫘

Flavor Profile: Earthy, subtly sweet, with velvety texture

Ingredients

• Pancakes:
  • 1 cup all-purpose flour
  • 1 tbsp matcha powder
  • 1 tbsp baking powder
  • 1 cup oat milk
  • 1 tbsp apple cider vinegar
• Red Bean Cream:
  • ½ cup cooked adzuki beans
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract

Step-by-Step Instructions

1. Make Batter:
   • Whisk dry ingredients, add milk + vinegar. Rest 5 mins.
2. Cook Pancakes:
   • Use ring molds for height, cook on low heat 3 mins per side.
3. Blend Cream:
   • Puree beans, syrup, and vanilla until smooth.
4. Stack & Garnish:
   • Layer pancakes with cream, top with toasted black sesame seeds.

Hack: Use canned adzuki beans for speed.

3. Shakshuka with Cashew “Feta” & Zhoug 🍅🌶️

Flavor Profile: Spicy, tangy, with herby heat

Ingredients

• 1 can fire-roasted tomatoes
• 1 red bell pepper, diced
• 2 tbsp harissa paste
• 1 tsp cumin
• “Eggs”:
  • ½ block extra-firm tofu, sliced into rounds
  • 1 tbsp black salt
  • ½ tsp turmeric (for color)
• Zhoug Sauce:
  • 1 cup cilantro
  • 1 jalapeño
  • 2 tbsp olive oil

Step-by-Step Instructions

1. Cook Base:
   • Sauté pepper, add tomatoes, harissa, cumin. Simmer 10 mins.
2. Add “Eggs”:
   • Nestle tofu rounds into sauce, sprinkle with black salt + turmeric.
3. Make Zhoug:
   • Blend cilantro, jalapeño, oil until smooth.
4. Serve:
   • Top with crumbled cashew feta and zhoug.

Pro Tip: Bake at 400°F (200°C) for 10 mins for bubbly edges.

4. Croque Madame with Béchamel & Just Egg 🥪🍳

Flavor Profile: Rich, savory, with silky sauce

Ingredients

• 4 slices sourdough bread
• ½ cup vegan béchamel (see note)
• 4 slices vegan ham (e.g., Tofurky)
• 1 bottle Just Egg
• 1 tbsp nutritional yeast

Step-by-Step Instructions

1. Assemble Sandwich:
   • Layer bread, béchamel, ham, more béchamel, bread.
2. Grill:
   • Pan-fry in vegan butter until golden.
3. Cook “Egg”:
   • Pour Just Egg into ring mold, cover to steam 3 mins.
4. Finish:
   • Top sandwich with “egg,” dust with nooch.

Béchamel Shortcut:

• Melt 2 tbsp vegan butter, whisk in 2 tbsp flour, slowly add 1 cup oat milk.

5. Cardamom-Rose Dutch Baby with Pistachios 🌹🥞

Flavor Profile: Floral, nutty, with caramelized edges

Ingredients

• ¾ cup all-purpose flour
• ¾ cup coconut milk
• 3 tbsp aquafaba
• 1 tsp cardamom
• 1 tbsp rosewater
• Toppings:
  • ¼ cup pistachios, crushed
  • Rose petal jam

Step-by-Step Instructions

1. Make Batter:
   • Blend all ingredients, rest 30 mins.
2. Bake:
   • Heat 10-inch skillet in 425°F (220°C) oven.
   • Add 2 tbsp vegan butter, swirl, pour batter.
   • Bake 18-20 mins.
3. Garnish:
   • Dust with powdered sugar, top with jam and pistachios.

Hack: Add edible rose petals for Instagram-worthy flair.

Brunch Cocktail Pairings

• Elderflower Spritz (1 oz St-Germain + 3 oz prosecco)
• Spicy Bloody Mary (with horseradish & pickle brine)
• Iced Lavender Latte (with oat milk & agave)

Final Thoughts

These gourmet vegan brunch recipes blend global inspiration with chef-worthy techniques. Which will you try first?

Sources:

• Vegan Richa’s Everyday Kitchen
• The Global Vegan by Ellie Bullen

Flavor Badges:

• 🥬 Spinach Soufflé → Airy, Sophisticated
• 🍵 Matcha Pancakes → Earthy, Balanced
• 🍅 Shakshuka → Bold, Spicy
• 🥪 Croque Madame → Indulgent, Classic
• 🌹 Cardamom Dutch Baby → Floral, Crispy

Want Part Three? (Sweet & savory crepe bar? DIY mimosa station? Let me know!) 🥂