4 of Our Favourite Vegan Brunch Recipes

Why not host a vegan brunch that will please everyone and brighten up your weekend? Here are four of our favourite vegan brunch recipes. You could even mix and match the recipes to make a huge grazing table. These taste so good that no one will miss the meat, eggs or dairy and these beautiful brunches are both delicious and nutritious.

Why not host a vegan brunch that will please everyone and brighten up your weekend? Here are four of our favourite vegan brunch recipes. You could even mix and match the recipes to make a huge grazing table. These taste so good that no one will miss the meat, eggs or dairy and these beautiful brunches are both delicious and nutritious.

The Vegan Brunch Bowl

Tofu is an excellent alternative to scrambled eggs in this vegan brunch bowl recipe, served with roasted tomatoes, avocados, spinach and sesame seeds. The tofu is marinated in Plenish Almond Milk, turmeric, paprika and other ingredients to add lots of flavour to the tofu. Here’s the recipe.

Simple Vegan Banana Pancakes

These pancakes are perfect for a lazy Sunday brunch. They are light, fluffy and easy to make. They are made with bananas, Plenish Oat Milk, oats, vanilla, and other simple ingredients. Add some seriously tasty toppings to finish them off in style. Will you try vegan chocolate syrup, vegan chocolate spread, sliced bananas, berries, a sprinkling of nuts or go all out and add them all? Here’s the banana pancake recipe.

Buckwheat Waffles with Apple and Cinnamon

Can you think of a person who doesn’t love waffles? Warm, soft and chewy on the inside and crispy on the outside, and topped with sweet syrup. They are mouthwateringly good. This recipe is for buckwheat waffles, so they are gluten-free too. You’ll need buckwheat flour, Plenish Almond Milk, Medjool dates and just a few other simple ingredients. Here’s the vegan waffle recipe.

Gizzy Erskine’s Savoury Pancakes with Spinach, Leeks and Bechamel

These savoury buckwheat pancakes make for a very hearty brunch and are served with a beautiful creamy spinach and leek bechamel that is made with Plenish Oat Milk. Treat your friends to a little plant-based pancake paradise. 

Serves 2

Preparation time 10 minutes plus min of 1 hour resting time (or overnight in the fridge)

Cooking time 20 minutes

Ingredients for the Buckwheat Pancakes:

140g of Buckwheat flour

300ml of Plenish Oat Milk 

1/4 tsp yeast

a pinch of sugar 

2 tsp olive oil 

1 tbsp apple cider vinegar

1 tsp baking powder

1/2 tsp of salt 

Ingredients for the Spinach and Leek Bechamel filling:

15g flour (gluten-free if preferred)

15ml plus a few extra tablespoons of olive oil for frying

400ml Plenish Oat Milk

500g spinach 

2 leeks, trimmed and finely sliced in rounds  

2 tbsp of nutritional yeast 

50ml of cashew cream (optional)

1 tsp English mustard 

1 tbsp white miso

A good grating of nutmeg

Zest of a quarter of a lemon

1/4 tsp of celery salt 

1/2 tsp sea salt flakes

Freshly ground black pepper 

How to Make the Buckwheat Pancake Batter:

1. Pour 300ml of Plenish Oat Milk into a small saucepan and allow to warm up over a low flame until it’s just above room temperature. 

2. Add the yeast and sugar into the milk and set aside for 15-20 minutes to allow the yeast to activate. You will know it’s activated when you see bubbles rising to the surface. 

3. Add the buckwheat flour, olive oil, apple cider vinegar, baking powder, salt to a large bowl and mix together with a whisk. 

4. Pour in the yeasted Plenish oat milk and whisk together until to a smooth batter. 

5. Leave to rest for at least 1 hour, or to develop a deeper flavour, overnight in the fridge. 

How to Make the Leek, Spinach and Bechamel Pancake Filling:

1. Begin by wilting down the spinach in a pan with 1 tablespoon of olive oil over high heat. Then remove from the pan and squeeze out as much liquid as possible. 

2. In a clean pan, heat a couple more tablespoons of oil and sweat the leeks for 4-5 minutes until soft. Remove from the pan and set aside.

3. To make the bechamel, heat 15ml of olive oil and add the plain flour. Allow the flour to cook out for a minute or two and then slowly pour in the Plenish Oat Milk, whisking as you go to create a smooth sauce. 

4. Then whisk through the nutritional yeast, English mustard, miso, and cashew cream if you are using it. Grate in nutmeg, lemon zest, and season with celery salt, sea salt and plenty of freshly ground black pepper. Allow to thicken up over medium-high heat until it becomes a thick sauce. 

5. Turn off the heat and stir the sauce through the spinach and leeks until well combined. 

How to Cook the Buckwheat Pancakes:

1. Heat a crepe or frying pan over a high flame and brush with a good coating of oil so it is well seasoned. Let the pan come up to temperature. 

2. Take a small ladleful of batter and pour it into the pan. Move the pan around to spread out the batter in a thin, even layer. As the pancake cooks, you will see bubbles rise to the surface. 

3. With a spatula, carefully release the pancake around the edges and flip over. Transfer to a plate and repeat the process with more batter until it is all used up. 

4. Spread a few tablespoons of filling mixture onto one half of the pancake, fold the other half over, and serve immediately. 

We hope these recipes help you to up your Sunday Brunch Game. Every one of the recipes is easy, nourishing and taste divine. If you try one of our vegan brunch recipes, tag us @plenishdrinks on Instagram and use #Plenish.