Brunching is the new clubbing. We love our waffles and mimosas on a beautiful Sunday afternoon with the homies, but one thing we do not like is the ridiculous prices. Brunches in NYC can run for about 50 dollars or more per person. Most young creatives who are still striving for success and financial stability, are not trying to spend 50 dollars to get fat full and wasted off of unlimited cheap champagne.
Brunch spots also rarely have good vegan and vegetarians options. Most of the menu options at ‘lit’ brunch day parties are filled with meat, dairy, and poultry. Half of my friends are vegan and we started to realize that brunch every Sunday wasn’t really worth it anymore. We decided to cancel brunch and start having our own gatherings at the house. When you have brunch at home you get to pick the music, spend less money, curate your meal to perfection, and you don’t have to get all dressed up. Go cop a couple of bottles of rose or champagne and try one or all of these delicious vegan brunch recipes.
Spicy Tempah Sweet Potato Hash
1 block tempeh sliced into very thin strips
1 tbsp grapeseed oil
1 tbsp pure maple syrup
2 tsp smoked paprika
1 tsp chipotle powder
1/2 tsp cumin
1-2 tbsp grapeseed oil
1 onion diced
2 medium sweet potatoes chopped
1 red bell pepper chopped
1 portabello mushroom cap chopped
1 tbsp dried oregano
1/4 cup nutritional yeast
2 cloves garlic minced
1 heaping cup fresh kale chopped
1/4 cup fresh basil chopped
Prepare the tempeh bacon. Lay tempeh slices in glass baking dish to marinate. Whisk together oil, maple syrup, paprika, chipotle, and cumin and then drizzle over tempeh. Marinate for at least 15 minutes or overnight in fridge.
Heat a large skillet over medium-high heat. Place tempeh slices on hot skillet and cook until browned, 2-3 minutes per side. (Don’t add tempeh until skillet is hot!) Once cooked, remove the tempeh strips from the skillet and set aside on plate/cutting board.
Prepare the hash. Add oil, onions, and sweet potatoes to skillet, cover and cook until sweet potatoes are tender, about 12 minutes.
Roughly chop tempeh bacon strips and add them back into the skillet. Add bell pepper, mushroom, oregano, nutritional yeast, and garlic and cook for an additional 4-5 minutes. Add kale and cook until wilted 3-4 minutes. Turn off heat and stir in fresh basil.
Simple Cauliflower Rice Tacos
1 head cauliflower
2 tablespoons olive oil + extra for coating pan
1/8 teaspoon kosher salt
1 tablespoon + 1 teaspoon taco salt-free taco seasoning
8 corn tortillas, hard or soft, warmed
4 cups shredded lettuce
1 small jalapeño, sliced
1/4 cup toasted pepitas
2 cups shredded carrots
1/2 cup salsa
To Make the Cauliflower Rice
- Core and peel away leaves of cauliflower. Break into pieces and rinse under cold water. Run through a salad spinner or pat dry with a clean towel.
- Working in 1/2 cup batches, add the cauliflower to a food processor and pulse until cauliflower resembles rice, about 15-20 pulses. Remove and repeat with remaining cauliflower.
To Make the Tacos
- Preheat the oven to 425’F and coat a large baking sheet lightly with olive oil.
- To a large bowl, add the riced cauliflower, olive oil, salt and taco seasoning. Mix until well combined and then spread out evenly on the prepared baking sheet. Bake for 20 minutes, stirring halfway through cooking time. For crispier cauliflower, cook a little longer, stirring every 5 minutes until desired doneness.
- Distribute cauliflower among warmed taco shells then top with shredded lettuce, jalapeño, pepitas, carrots and salsa. Serve and enjoy.
1 cup flour
1/8 tsp. cinnamon
1 tsp. baking powder
1/4 tsp. salt
1 tbsp. chia seeds
1/4 tsp. baking soda
1/4 tsp. pure vanilla extract
1 cup unsweetened soy milk
1 tbsp. white vinegar
1 tbsp. vegetable oil or melted coconut oil
1 tbsp. maple syrup
1 banana sliced, for serving
1/2 cup 100% pure Maple Syrup
2 tbsp. peanut butter
- In a large bowl, sift together the flour, cinnamon, baking powder, baking soda, salt and chia seeds.
- In a separate bowl, whisk together the pure vanilla extract, milk, vinegar, vegetable oil, and maple syrup.
- Whisk in the liquid mixture and stir until just combined without large lumps. Don’t overmix! If you overmix the batter the pancakes will turn out gummy!
- Preheat a large non-stick griddle or skillet to medium heat.
- While the skillet is preheating, combine the 1/2 cup maple syrup and 2 tbsp. peanut butter together in a blender. Puree until thick and combined! Set aside.
- Lightly grease the griddle. Test the pan to make sure it’s hot enough. When the batter hits the pan, it should sizzle!
- Pour out 1/4 cup of batter and cook for ~2-3 minutes per side until golden brown.
- To serve: pile on pancakes and add sliced bananas on top! Pour on maple-pb syrup to your hearts content!