7 Decadent Vegan Brunch Recipes to Try This Veganuary

From creamy scrambles to indulgent pastries, these seven recipes are perfect for treating yourself to a decadent start to your day. Say goodbye to bland breakfasts and welcome these flavour-packed, plant-based delights into your brunch repertoire.

1. Vegan Avocado and Chickpea Toast
A fresh take on a brunch classic, this creamy avocado and chickpea toast is quick, satisfying, and full of flavour. The combination of smashed chickpeas with avocado, lemon, and herbs makes for a filling and nutritious base that is perfect on toasted sourdough.

Ingredients:

2 ripe avocados
1 can chickpeas (drained and rinsed)
1 tbsp olive oil
1 tbsp lemon juice
Fresh parsley (chopped)
Salt and pepper to taste
4 slices sourdough bread (toasted)

Instructions:

Mash the avocado in a bowl and season with lemon juice, salt, and pepper.
In a separate bowl, mash the chickpeas with olive oil, parsley, salt, and pepper.
Spread the mashed avocado on the toasted sourdough and top with the chickpea mixture.
Garnish with extra parsley and a drizzle of olive oil before serving.

2. Vegan Banana Pancakes with Maple Syrup
Fluffy, golden, and wonderfully sweet, these vegan banana pancakes are a must-try for any brunch lover. The ripe bananas lend natural sweetness, while the addition of almond milk makes them incredibly soft. Top with fresh berries and a generous pour of maple syrup for the ultimate indulgence.

Ingredients:

2 ripe bananas (mashed)
200g self-raising flour
200ml almond milk
1 tsp baking powder
1 tsp vanilla extract
Maple syrup (to serve)
Instructions:

In a bowl, combine the mashed bananas, almond milk, vanilla extract, and baking powder.
Gradually whisk in the self-raising flour until you have a smooth batter.
Heat a non-stick pan over medium heat and ladle small portions of batter onto the pan, cooking for 2-3 minutes on each side until golden brown.
Stack the pancakes and serve with fresh berries and a drizzle of maple syrup.

3. Vegan Scrambled Tofu
A hearty and protein-packed alternative to scrambled eggs, this vegan scrambled tofu is rich, creamy, and flavourful. Turmeric gives it a golden hue, while nutritional yeast adds a cheesy, savoury depth. Perfect served with toasted bread, roasted veggies, or even a side of vegan sausages.

Ingredients:

200g firm tofu (drained and crumbled)
1 tbsp olive oil
1/4 tsp turmeric
1 tbsp nutritional yeast
1/2 tsp garlic powder
Salt and pepper to taste
Fresh chives (for garnish)
Instructions:

Heat the olive oil in a pan and sauté the crumbled tofu for 5-7 minutes, stirring occasionally.
Add the turmeric, garlic powder, nutritional yeast, salt, and pepper, and continue to cook for another 3 minutes.
Serve the scrambled tofu with fresh chives on top and your favourite brunch sides.

4. Vegan French Toast with Berries & Coconut Whipped Cream
This decadent vegan French toast is a brunch showstopper. Made with a simple batter of almond milk, cinnamon, and vanilla, it’s crispy on the outside and soft on the inside. Top it with fresh berries, coconut whipped cream, and a dusting of powdered sugar for an indulgent treat.

Ingredients:

4 slices thick bread (preferably day-old)
200ml almond milk
1 tsp cinnamon
1 tsp vanilla extract
2 tbsp maple syrup
Fresh berries (for topping)
Coconut whipped cream (for topping)
Instructions:

In a shallow bowl, whisk together the almond milk, cinnamon, vanilla, and maple syrup.
Dip each slice of bread into the batter, ensuring both sides are coated, and fry in a hot pan with a little oil until golden and crispy on both sides.
Serve with fresh berries, coconut whipped cream, and a drizzle of maple syrup.

5. Vegan Mushroom & Spinach Breakfast Muffins
These savoury breakfast muffins are a delicious way to start your day. Filled with sautéed mushrooms, spinach, and vegan cheese, they’re perfect for a hearty brunch. These muffins are not only satisfying but also easy to make in advance, making them a great option for meal prep.

Ingredients:

200g mushrooms (chopped)
100g spinach (fresh or frozen)
200g self-raising flour
100g dairy-free cheese (grated)
1 tbsp olive oil
200ml almond milk
1 tsp baking powder
Salt and pepper to taste
Instructions:

Preheat the oven to 180°C (350°F) and grease a muffin tray.
Sauté the mushrooms in olive oil until soft, then add the spinach and cook until wilted. Set aside to cool.
In a large bowl, mix the flour, baking powder, dairy-free cheese, and a pinch of salt and pepper.
Stir in the sautéed mushroom and spinach mixture, followed by the almond milk. Mix until just combined.
Spoon the mixture into the muffin tray and bake for 20-25 minutes or until golden brown.

6. Vegan Croissants with Chocolate Filling
For those with a serious sweet tooth, these vegan croissants are pure decadence. Filled with rich dark chocolate and buttery layers, they’re the perfect addition to your brunch spread. These croissants are surprisingly easy to make with ready-made puff pastry—making this indulgent treat a breeze to prepare.

Ingredients:

1 pack of vegan puff pastry
100g dark chocolate (dairy-free)
1 tbsp maple syrup
Plant-based milk (for brushing)
Instructions:

Preheat the oven to 180°C (350°F).
Roll out the puff pastry and cut it into triangles. Place a small piece of dark chocolate in the centre of each triangle.
Roll up the triangles from the wide end to form croissants.
Brush the croissants with plant-based milk and bake in the oven for 15-20 minutes or until golden and flaky.
Drizzle with a little maple syrup for an extra touch of sweetness.

7. Vegan ‘Egg’ Benedict
A decadent twist on the classic Eggs Benedict, this vegan version uses tofu as the base, topped with a rich and creamy hollandaise sauce made from cashews and nutritional yeast. Served with toasted English muffins and sautéed spinach, it’s a show-stopping brunch dish perfect for special occasions or when you’re craving something indulgent.

Ingredients:

2 English muffins (halved and toasted)
200g firm tofu (sliced)
2 cups spinach (sautéed)
Fresh chives (for garnish)
For the hollandaise sauce:

1/2 cup cashews (soaked for 2 hours)
2 tbsp nutritional yeast
1 tbsp lemon juice
1 tbsp Dijon mustard
1/4 tsp turmeric
1/2 cup water
Salt and pepper to taste
Instructions:

Prepare the hollandaise sauce by blending all sauce ingredients until smooth and creamy.
Pan-fry the tofu slices until golden brown and crisp on both sides.
Assemble the ‘Egg’ Benedict by placing the sautéed spinach on the toasted English muffins, topping with tofu slices, and drizzling generously with the hollandaise sauce.
Garnish with fresh chives and serve immediately.

These seven decadent vegan brunch recipes are sure to make your Veganuary extra special. From sweet and indulgent to savoury and satisfying, these dishes prove that plant-based eating doesn’t have to mean compromising on flavour. Try them out this month and discover just how delicious vegan brunches can be!