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By Jessica Carter

TryVeg

Are you hosting guests for the holidays, or maybe you’re just looking for an easy morning meal to warm a cold winter day? We have the perfect vegan brunch for you!

These simple, but flavor-packed recipes, featured on WJLA’s Good Morning Washington in DC, will have any eater celebrating compassionate vegan foods!

 

 


 


Cranberry Burst SmoothieCranberry Burst Smoothie2

This sweet and tangy smoothie is filled with vitamin C and packed with protein thanks to small but mighty hemp seeds.

(Prep: 5 mins, Serves: 2)

Ingredients:
½ cup fresh cranberries
½ cup fresh or frozen pineapple chunks
½ cup fresh or frozen strawberries
1 cup  orange juice
¼  cup hulled hemp seeds
½ cup vegan yogurt
Water (optional)
Instructions:
Combine all ingredients in a blender and blend until smooth. Gradually add water to the smoothie to adjust the thickness to your preferred consistency and Enjoy!


Oven-Roasted Sweet Potato Hash

This warm and savory dish is colorful, simple, and textured. Roasting creates rich flavors that perfectly round out any holiday brunch menu.

(Prep: 10 mins, Cook: 30-40 mins, Serves: 6)

Ingredients:
2 large diced sweet potatoes
1 large diced bell pepper
½ large diced yellow onion
One 15-oz can black beans, rinsed and drained
3 cups chopped kale
1 tbsp minced garlic
1 tsp sea salt
1 tbsp grapeseed oil
½ tsp smoked paprika
1 handful cilantro, chopped (optional)

Instructions:
1. Preheat oven to 400 degrees Fahrenheit.
2. In a large mixing bowl, combine all ingredients except cilantro and gently stir until evenly coated with spices and oil.
3. Evenly distribute on a large parchment-paper-lined baking sheet. Bake for 20 minutes, flip the contents of the baking dish, and cook for an additional 20 minutes until edges are deeply browned.
4. Top with cilantro and serve immediately.


Blueberry Waffles

These waffles are a breakfast classic and extremely simple to veganize for your family and friends to enjoy!waffle2 (1)

(Prep: 10 mins Serves: 12)

Ingredients:
2 cups Bisquick Original baking mix
1 ½  cups almond milk 
2 tablespoons vegetable oil 
1  tbsp Neat Egg mix
1 cup freeze dried blueberries
1 tsp vanilla extract
½ tsp ground cinnamon

Instructions
1. Heat Belgian waffle iron; grease if necessary.
2. In a large bowl, stir all ingredients except blueberries until blended. Gently fold in blueberries until evenly distributed throughout the batter.
3. Use a 1-cup measuring cup to pour batter onto center of hot waffle iron.
4. Bake 3 to 5 minutes or until steaming slows and waffle is golden brown. Carefully remove waffle.
5. Top with fresh blueberries, maple syrup, vegan whipped cream or sliced almonds. Enjoy!


Tofu Scramble Breakfast Tacos

This flavorful, protein-packed dish is a simple and hands-on way for guests to customize their breakfast.

(Cook: 20 mins, Serves: 4)

Instructions:
Ingredients:
8 oz firm tofu (or ½ block)
¼ cup Follow Your Heart Vegan Egg
1 ½ cup soy milk (or any unsweetened plain plant milk)
2 tbs nutritional yeast
1 tsp black salt (replace with soy sauce or liquid aminos if unavailable)
1 tsp garlic powder
1 tsp onion powder
½ tsp sea salt
Vegetable oil cooking spray

Toppings:
Pico de gallo
Guacamole
Lime wedges
Cilantro
Vegan shredded cheese

1. In a blender, combine tofu, vegan egg replacer, soy milk, nutritional yeast, and all spices, and blend until smooth. Mixture should be the consistency of very thick pancake batter.
2. Heat a skillet over medium-high heat. Pour in the vegan egg mixture, and allow the mixture to cook for approx. 2-3 minutes until bubbles form across the surface. Begin to break up and flip over the egg mixture with a spatula. Continue to heat, break, and turn the mixture until it is cooked through completely and resembles scrambled eggs.
3. Serve immediately on soft flour or corn tortillas, and top with ingredients such as shredded cheese, pico de gallo, guacamole, and cilantro.


Vegan Spinach, Tomato, and Mushroom Quiche

This cheesy quiche is dairy-free and filled with nutrition and flavor.

(Prep: 20 mins, Cook: 40 mins, Serves: 6-8)

Ingredients:
8 oz firm tofu (or ½ block)
¼ cup Follow Your Heart Vegan Eggquiche whole
1 ½ cup soy milk (or any unsweetened plain plant milk)
2 tbsp nutritional yeast
1 tsp black salt (replace with soy sauce or liquid aminos if unavailable)
1 tsp garlic powder
1 tsp onion powder
½ tsp sea salt
½ cup + ¼ cup vegan shredded cheese
½ small diced onion
1 cup sliced mushrooms (any variety will work)
½ cup + ¼ cup diced and seeded tomatoes
3 large handfuls of fresh spinach
1 tsp grapeseed oil
1 pre-made frozen pie crust (check ingredients to make sure it is vegan)

Instructions:
1. Preheat your oven to 375 degrees Fahrenheit
2. In a blender, combine tofu, vegan egg replacer, soy milk, nutritional yeast, and all spices. Blend until smooth. Mixture should be the consistency of very thick pancake batter.
3. Add oil to a skillet over medium-high heat. Once the oil begins to ripple, add onions and sautée until fragrant. Add mushrooms, ½ cup tomatoes, and spinach and cover with a lid. Reduce heat to medium-low and heat until spinach is just wilted.
4. Pour blended quiche filling into a large mixing bowl and gently fold in ½ cup of shredded cheese and sautéed vegetables until well combined.
5. Pour filling into pie crust. Sprinkle with remaining cheese and tomatoes. Bake for approximately 40 minutes until crust is golden brown and filling is firm to the touch.
6. Allow to cool for around 15-20 minutes before serving. Enjoy!

Hungry for more free vegan recipes? Click here for delicious dishes for every meal.