Christmas brunch is a magical time to gather with loved ones, share laughter, and indulge in delicious food that warms the heart. For those embracing a vegan lifestyle, finding festive and satisfying recipes can sometimes be a challenge.
But fear not! This collection of Christmas brunch recipes vegan will fill your holiday table with vibrant flavors, wholesome ingredients, and comforting classics reimagined without any animal products.
From savory mains to delightful sides and sweet treats, these recipes are designed to impress both vegans and non-vegans alike.
Whether you’re hosting a big family gathering or a cozy celebration, these dishes bring together the perfect balance of nutrition and indulgence. Dive into a world of plant-based goodness that keeps the spirit of Christmas alive, making your brunch feast unforgettable and entirely cruelty-free.
Why You’ll Love This Recipe
These vegan Christmas brunch recipes are bursting with flavor and easy to prepare, making holiday cooking stress-free and enjoyable. They incorporate seasonal ingredients like winter squash, cranberries, and hearty greens, beautifully capturing the essence of the season.
Each recipe is thoughtfully crafted to be nourishing and satisfying, ensuring everyone leaves the table happy and full. Plus, going vegan for the holidays is a wonderful way to introduce friends and family to new tastes and promote compassion without sacrificing taste or tradition.
From fluffy tofu scrambles to rich cinnamon-spiced baked goods, you’ll find recipes that cater to all tastes and dietary needs. These dishes also pair wonderfully with other festive favorites, making your brunch both memorable and healthful.
Ingredients
- Tofu (firm or extra-firm) – 400g, for scrambles
- Fresh spinach – 2 cups
- Sweet potatoes – 2 medium, peeled and diced
- Chickpea flour – 1 cup
- Plant-based milk (almond, oat, or soy) – 1 cup
- Maple syrup – 3 tbsp
- Ground cinnamon – 1 tsp
- Fresh cranberries – 1 cup
- Chopped pecans – ½ cup
- Olive oil – 3 tbsp
- Turmeric powder – ½ tsp
- Garlic powder – 1 tsp
- Onion powder – 1 tsp
- Salt and pepper – to taste
- Frozen puff pastry sheets (vegan) – 1 package
- Plant-based yogurt – ½ cup, for topping
- Fresh herbs (parsley, chives) – for garnish
Equipment
- Large non-stick skillet or frying pan
- Baking sheet lined with parchment paper
- Mixing bowls
- Measuring cups and spoons
- Spatula or wooden spoon
- Food processor or blender (optional for smooth mixtures)
- Oven preheated to 375°F (190°C)
- Whisk
- Knife and cutting board
Instructions
- Prepare the Sweet Potato Hash: Heat 1 tablespoon of olive oil in the skillet over medium heat. Add diced sweet potatoes, season with salt, pepper, and a pinch of garlic powder. Cook for 10-12 minutes, stirring occasionally until tender and golden. Stir in fresh spinach and cook until wilted. Set aside.
- Make the Tofu Scramble: Crumble the tofu into the skillet with 1 tablespoon of olive oil. Add turmeric, onion powder, garlic powder, salt, and pepper. Cook for 5-7 minutes until heated through and slightly browned, stirring frequently.
- Prepare the Chickpea Flour Pancakes: In a bowl, whisk chickpea flour, plant-based milk, maple syrup, and cinnamon until smooth. Heat a lightly oiled non-stick pan over medium heat. Pour ¼ cup of batter per pancake and cook for 2-3 minutes on each side until golden and cooked through. Keep warm.
- Make Cranberry Pecan Tarts: Roll out vegan puff pastry on a lightly floured surface. Cut into 3×3 inch squares. Spoon a mixture of fresh cranberries, chopped pecans, and 1 tablespoon maple syrup onto the center of each square. Fold corners to the center and seal edges gently. Bake on a parchment-lined baking sheet for 15-18 minutes or until golden brown.
- Serve and Garnish: Arrange the sweet potato hash, tofu scramble, and pancakes on a large serving platter. Add cranberry pecan tarts on the side. Top pancakes with plant-based yogurt and a drizzle of maple syrup. Garnish everything with fresh herbs for a festive touch.
Tips & Variations
“For an extra burst of flavor, add diced bell peppers or mushrooms to the sweet potato hash.”
These recipes are highly adaptable. Feel free to swap sweet potatoes for butternut squash or add your favorite winter vegetables.
For the tofu scramble, nutritional yeast adds a cheesy flavor, and kala namak (black salt) can provide an eggy taste if you have it available.
If you prefer savory over sweet, try omitting the maple syrup from the chickpea pancakes and adding herbs like rosemary or thyme instead. You can also incorporate vegan cheese or avocado slices as toppings.
For a make-ahead option, prepare the sweet potato hash and tofu scramble the night before and reheat gently in the morning. Puff pastry tarts can be baked fresh, or assembled ahead and frozen until ready to bake.
Nutrition Facts
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 350 kcal |
| Protein | 15g |
| Fat | 14g |
| Carbohydrates | 40g |
| Fiber | 8g |
| Sugar | 8g (natural sugars from fruits and maple syrup) |
| Iron | 3mg |
Serving Suggestions
Pair your vegan Christmas brunch with a variety of fresh fruit platters or a vibrant green salad dressed with a tangy vinaigrette. Warm spiced apple cider or freshly brewed coffee complement the flavors beautifully.
For added indulgence, serve alongside vegan pastries or muffins. If you’re looking for inspiration, check out our Pecan Crackers Recipe or the sweet and creamy Peanut Butter Gelato Recipe for a festive dessert option.
To elevate the experience, offer homemade jams or chutneys, such as a cranberry or peach balsamic variety, which provide a delightful contrast to savory dishes.
Conclusion
Hosting a vegan Christmas brunch is a wonderful way to celebrate the holidays with compassion and creativity. These recipes prove that plant-based dishes can be both festive and delicious, bringing warmth and joy to your table.
From hearty tofu scrambles to sweet cranberry pecan tarts, the flavors are sure to delight every guest.
By using fresh, seasonal ingredients and simple cooking techniques, you can create a memorable brunch that honors tradition while embracing new, exciting tastes. Whether you’re a seasoned vegan or simply looking to try something new this holiday season, these recipes offer something for everyone.
For more seasonal inspiration, be sure to explore our Thelma Sanders Squash Recipe or warm up with the comforting Passover Zucchini Kugel Recipe. And if you love experimenting with pickled flavors, the Pickled Cherry Pepper Recipe is a fantastic addition to any festive spread.
📖 Recipe Card: Christmas Vegan Brunch Bowl
Description: A festive and hearty vegan brunch bowl packed with seasonal flavors and wholesome ingredients. Perfect for a cozy Christmas morning gathering.
Prep Time: PT15M
Cook Time: PT25M
Total Time: PT40M
Servings: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup diced butternut squash
- 1 cup brussels sprouts, halved
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup baby kale
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash and brussels sprouts with olive oil, cinnamon, smoked paprika, salt, and pepper.
- Roast vegetables for 20 minutes until tender and caramelized.
- Rinse quinoa and cook with vegetable broth according to package instructions.
- Mix cooked quinoa with roasted vegetables, dried cranberries, pecans, and baby kale.
- Drizzle maple syrup over the bowl and toss gently before serving.
Nutrition: Calories: 350 kcal | Protein: 9 g | Fat: 12 g | Carbs: 50 g
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