Cheap Vegan Brunch Recipes for Delicious Weekend Meals

Brunch is a beloved weekend ritual, but it can sometimes feel daunting if you’re on a tight budget or following a plant-based lifestyle. The good news?

A delicious vegan brunch doesn’t need to break the bank! With a few pantry staples and fresh, seasonal produce, you can whip up a vibrant, filling, and crowd-pleasing spread that’s both affordable and satisfying.

Whether you’re hosting friends, treating yourself, or feeding the whole family, these cheap vegan brunch recipes will help you create a memorable meal without sacrificing flavor or your wallet.

In this post, I’ll guide you through three of my favorite low-cost vegan brunch recipes: Chickpea Flour Omelette, Banana Oat Pancakes, and Hearty Breakfast Hash. Each recipe uses accessible ingredients, quick methods, and plenty of room for customization.

Let’s get brunching!

Why You’ll Love This Recipe

• Budget-Friendly: All recipes use simple and inexpensive ingredients you likely have in your pantry right now.
• Easy to Make: No complicated techniques—just straightforward steps, perfect for both beginner and seasoned cooks.
• Customizable: Adapt each recipe to what you have on hand, making them great for reducing food waste and maximizing savings.
• Nutritious: Packed with plant-based protein, fiber, and vitamins to fuel your day.
• Perfect for Sharing: Whether it’s a cozy morning for two or a lively brunch gathering, these dishes scale easily.

Cheap Vegan Brunch Recipes List

If you’re searching for the best ways to enjoy brunch on a budget, check out these three tried-and-true recipes. Each one is filling, flavorful, and totally plant-based!

• Chickpea Flour Omelette – a protein-packed, egg-free alternative with endless filling options.
• Banana Oat Pancakes – fluffy, naturally sweetened pancakes using pantry staples.
• Hearty Breakfast Hash – a one-pan meal loaded with veggies and potatoes.

Chickpea Flour Omelette

This savory vegan omelette is made with chickpea flour, which is not only affordable but also rich in protein. Customize it with your favorite veggies or herbs—think of it as a blank canvas for whatever’s in your fridge!

Ingredients

Equipment

• Mixing bowl
• Whisk or fork
• Non-stick skillet
• Spatula
• Measuring cups & spoons

Instructions

1. Mix Batter: In a bowl, whisk together chickpea flour, water, baking powder, turmeric, salt, and black pepper until smooth and lump-free.
2. Add Veggies: Stir in your chopped veggies. Let the batter rest for 5 minutes to hydrate fully.
3. Preheat Pan: Heat olive oil in a non-stick skillet over medium heat.
4. Cook Omelette: Pour half the batter into the pan, spreading it into a round shape. Cook for 3–4 minutes, until the edges firm up and bubbles appear.
5. Flip Carefully: Use a spatula to gently flip. Cook for another 2–3 minutes until golden brown. Repeat with the rest of the batter.
6. Serve: Transfer to a plate, fold, and enjoy hot—add salsa, avocado, or vegan cheese if desired!

Tips & Variations

• Veggie Swap: Use any leftover vegetables—mushrooms, kale, or shredded carrot work well.
• Add Fresh Herbs: Try cilantro, parsley, or chives for a flavor boost.
• Cheesy Touch: Stir in a tablespoon of nutritional yeast for a cheesy, umami flavor.
• For a spicy kick, add a pinch of chili flakes or diced jalapeños to the batter.

“Let the batter rest for a few minutes before cooking. This helps the chickpea flour absorb water, making your omelette fluffier and easier to flip!”

Nutrition Facts

Per omelette (without additional toppings):

Serving Suggestions

• Serve with a light side salad or roasted potatoes for a filling brunch plate.
• Top with homemade vegan ranch or your favorite hot sauce.
• Pair with a fresh fruit bowl or smoothie for a balanced meal.

Banana Oat Pancakes

These fluffy pancakes are made entirely with whole grains and sweetened naturally with ripe banana. They’re easy, kid-friendly, and come together in minutes—no fancy ingredients needed!

Ingredients

Equipment

• Blender or food processor
• Mixing bowl
• Non-stick skillet or griddle
• Spatula
• Measuring cups & spoons

Instructions

1. Blend Oats: Place rolled oats in a blender and blend until they form a fine flour.
2. Make Batter: Add banana, plant milk, baking powder, salt, cinnamon, and maple syrup (if using) to the blender. Blend until smooth and thick.
3. Rest Batter: Let the batter sit for 5 minutes—it will thicken as the oats absorb liquid.
4. Preheat Pan: Heat a non-stick skillet over medium heat and add a little oil.
5. Cook Pancakes: Pour 1/4 cup of batter per pancake onto the pan. Cook for 2–3 minutes, until bubbles form on top, then flip and cook for another 2 minutes.
6. Serve: Stack pancakes high and enjoy with more banana, berries, or your favorite syrup!

Tips & Variations

• Add-ins: Fold in blueberries, chopped nuts, or chocolate chips before cooking for extra flavor and texture.
• Gluten-Free: Use certified gluten-free oats if needed.
• Sweeter Pancakes: Add a little more ripe banana or extra maple syrup to the batter.
• For extra fluffiness, don’t over-blend once you add the baking powder.

“The riper the banana, the sweeter your pancakes! Spotty bananas are perfect for this recipe.”

Nutrition Facts

Per serving (2 medium pancakes):

Serving Suggestions

• Top with homemade berry compote, nut butter, or vegan yogurt.
• Enjoy with a side of Harvest Hash for a hearty brunch.
• Make a pancake sandwich with sliced strawberries and almond butter for extra fun.

Hearty Breakfast Hash

This vegetable-packed hash is the ultimate budget-friendly brunch—just chop, sauté, and enjoy! It’s a great way to use up leftover veggies and keeps you full for hours.

Ingredients

Equipment

• Large skillet or frying pan
• Cutting board & knife
• Spatula
• Measuring spoons

Instructions

1. Prep Veggies: Dice potatoes, onion, and bell pepper. Mince garlic and chop greens.
2. Cook Potatoes: Heat 1 tbsp olive oil in a skillet over medium heat. Add potatoes and a pinch of salt. Cook, stirring occasionally, for 8–10 minutes until starting to soften and brown.
3. Add Veggies: Add remaining olive oil, onion, bell pepper, garlic, and paprika. Cook for 5 minutes, stirring often, until veggies soften.
4. Add Greens & Beans: Stir in spinach (or kale) and black beans. Cook for another 2–3 minutes until greens wilt. Adjust seasoning.
5. Serve: Divide between plates and garnish with fresh herbs or avocado if desired.

Tips & Variations

• Root Veggie Swap: Use sweet potatoes, carrots, or even parsnips for a twist.
• Protein Boost: Add tofu cubes or tempeh for extra protein.
• Spice It Up: Add cumin, chili powder, or hot sauce for a kick.
• Leftover hash is perfect tucked into tortillas or served over toast the next day.

“Dice the potatoes small for faster cooking and crispier edges!”

Nutrition Facts

Per serving (1/2 recipe, without beans):

Serving Suggestions

• Serve with toast, English muffins, or tortillas for a filling meal.
• Top with sweet and sour sauce for a unique flavor.
• Pair with a cold glass of mint limeade for a refreshing brunch beverage.

Conclusion

Eating a satisfying vegan brunch on a budget is entirely possible—and truly delicious! By focusing on simple staples like chickpea flour, oats, potatoes, and seasonal produce, you can create a beautiful brunch table that’s nourishing, affordable, and sure to impress.

Each of these recipes is endlessly customizable and designed to help you make the most of what’s already in your kitchen, so don’t hesitate to get creative with flavors and toppings.

If you’re inspired to keep exploring, try pairing your brunch with a sweet treat like our Lemon Straws Recipe or check out more savory ideas in our Low Fodmap Appetizer Recipes. For cozy, seasonal comfort, don’t miss our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Happy brunching, and remember: great food doesn’t have to be expensive—it just needs a little love and creativity!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Easy Vegan Chickpea Scramble”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A quick, protein-packed vegan brunch using pantry staples. Perfect for a filling and affordable meal.”, “prepTime”: “PT10M”, “cookTime”: “PT10M”, “totalTime”: “PT20M”, “recipeYield”: “2 servings”, “recipeIngredient”: [“1 can (15 oz) chickpeas, drained and rinsed”, “1 small onion, diced”, “1 bell pepper, diced”, “2 tablespoons nutritional yeast”, “1 teaspoon turmeric”, “1 tablespoon olive oil”, “Salt and pepper, to taste”, “1 tablespoon soy sauce”, “1 clove garlic, minced”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a skillet over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and bell pepper, saut\u00e9 until soft.”}, {“@type”: “HowToStep”, “text”: “Add garlic and cook for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add chickpeas and mash lightly with a fork.”}, {“@type”: “HowToStep”, “text”: “Stir in nutritional yeast, turmeric, soy sauce, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Cook for 5 minutes, stirring occasionally.”}, {“@type”: “HowToStep”, “text”: “Serve hot.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “12 g”, “fatContent”: “8 g”, “carbohydrateContent”: “38 g”}}