7 creative vegan twists on classic brunch dishes

Brunch is more than just a meal—it’s an unhurried ritual. It’s the clink of mugs, the smell of something sizzling, and the way sunlight filters through a window just right.

As I shifted toward plant-based cooking, I realized so many of the “brunch classics” I saw out in the world still defaulted to eggs, butter, and seafood. The plant-based versions often felt like afterthoughts—a lone fruit cup on the menu while everyone else dug into the “real” food.

We’re past that now. The vegan brunch of today is bold, inventive, and worthy of its own spotlight.

These seven twists are all about carrying the same comfort as their originals, but with fresh textures, colors, and a quiet nod to the planet.

1. Chickpea flour omelet with herbed cashew cream

The first time I whisked chickpea flour into a batter, I half-expected something dense and gluey. Instead, I watched it puff in the skillet, edges curling like a sunlit tide pool.

Chickpea flour—known as besan in South Asian kitchens—brings a nutty depth that feels grounded and nourishing, especially when you fold in vegetables that bring their own stories to the plate.

I like to sauté mushrooms until they give up their liquid and take on a golden edge, then add slow-sweated onions and a fistful of chopped spinach.

The omelet itself is a blank canvas; the herbed cashew cream is the flourish. Blending soaked cashews with lemon, dill, and parsley gives you a sauce that’s bright yet lush, the kind you want to drag every bite through.

Pro tip: Let the batter rest for 10–15 minutes before cooking. This small pause allows the flour to fully hydrate, making your omelet light yet substantial—almost custardy inside.

2. Jackfruit crab cakes with vegan hollandaise

I grew up near the coast, so the scent of crab cakes sizzling in a pan is baked into my memory.

The vegan version starts not with seafood, but with jackfruit—those spiky green giants you see at the market, hiding a surprisingly tender secret inside.

When shredded, young green jackfruit has the same delicate flake as crab meat. Add Old Bay seasoning, chopped parsley, and a whisper of nori powder, and suddenly you’ve got the tide rolling in.

The cakes fry up crisp, their insides tender and steaming. But the real star might be the vegan hollandaise: a lemony, silky blend of silken tofu, Dijon, and melted vegan butter that clings like a warm embrace.

Serve these cakes over toasted English muffins, spoon hollandaise over top, and you’ve essentially created a coastal take on eggs Benedict—without any shellfish or cholesterol.

Why it works: Jackfruit isn’t just a seafood stand-in. It’s high in fiber, grows abundantly in tropical climates, and carries a smaller environmental footprint than trawled fish.

3. Smoked carrot lox bagel

Carrot lox feels like one of those magic tricks you have to taste to believe.

You start with humble carrots, peel them into thin ribbons, and roast them low and slow with tamari, liquid smoke, and maple syrup.

The transformation is startling: they turn silky, with a smoky-sweet aroma that hits your nose before your fork even gets there.

Layer those ribbons over a toasted everything bagel with a thick smear of vegan cream cheese, scatter on capers, thin slices of red onion, and a tangle of fresh dill.

The first bite hits with that briny, smoky, creamy balance that makes you pause mid-chew.

Chef’s note: A mandoline or vegetable peeler will give you those delicate, salmon-like slices. And don’t rush the roasting—low heat coaxes the carrots into their best selves.

4. Coconut cream and berry pavlova

Pavlova is the kind of dessert that looks like a diva but is secretly simple—especially when aquafaba does the heavy lifting.

That cloudy liquid you usually pour down the drain when you open a can of chickpeas? It whips into glossy peaks that bake into a crisp shell with a soft, marshmallowy center.

Top it with clouds of coconut whipped cream, the kind that feels cool against your tongue, then crown it with berries still dewy from the morning market.

Strawberries, blueberries, raspberries—they all work. The pavlova cracks under your fork, giving way to sweetness, creaminess, and a burst of tart fruit.

The bigger why: Aquafaba rescues what would otherwise be discarded, and coconut cream swaps out dairy without sacrificing indulgence—proof that sustainability can be delicious.

5. Savory stuffed crepes with mushroom and leek filling

There’s something unhurried about making crepes. The batter is thin, the pan needs to be just right, and the flip is a little thrill each time.

In this version, plant-based milk and vegan butter keep things light but still tender.

The filling is leeks softened slowly in olive oil until their sweetness blooms, paired with mushrooms that have been coaxed into a rich, earthy brown.

Sometimes I finish with a drizzle of truffle oil for a whisper of luxury, or a spoonful of vegan béchamel for those who love a creamy surprise.

Hosting tip: Make the crepes ahead and stack them between parchment paper. Reheat in a dry skillet and let guests fill them as they please—it turns brunch into an interactive feast.

6. Sweet potato hash with maple-tahini drizzle

If brunch has a comfort-food cornerstone, hash might be it. This one swaps white potatoes for cubes of sweet potato, roasted until the edges caramelize and the insides turn soft as butter.

Toss in strips of red pepper, handfuls of kale, and onions cooked until they’re sweet enough to eat alone.

The maple-tahini drizzle is the wild card: nutty, creamy, and kissed with just enough maple syrup to play off the sweetness of the potatoes.

Every forkful is a little different—sometimes kale-forward and earthy, sometimes sweet and nutty, sometimes all crunch.

Nutrient boost: Sweet potatoes bring beta-carotene for eye health, plus fiber for steady energy. Paired with tahini’s healthy fats, this is the kind of dish that fuels you through the day.

7. Banana bread waffles with espresso glaze

Banana bread is a mood, and waffles are a moment—combine them, and you’ve got the kind of brunch dish people will talk about for weeks.

The batter is heavy with ripe banana, cinnamon, and just enough plant milk to keep things pourable. In the waffle iron, the edges crisp while the inside stays cake-soft.

The espresso glaze—powdered sugar whisked with a shot of strong coffee—pools in the waffle’s little pockets, turning every bite into a bittersweet-sweet balance. Scatter over chopped walnuts if you want crunch and an omega-3 boost.

Extra mile: Serve with a side of coconut yogurt for creaminess, or a few slices of fresh banana to tie the whole dish together.

Closing thoughts

Vegan brunch isn’t about making do—it’s about making magic. These dishes take familiar favorites and reimagine them with plants at the center, so they’re lighter on the planet and richer in flavor.

They carry the same spirit as the brunches I remember from my family’s kitchen: generous, a little playful, and meant to be shared.

When you cook like this, you’re not just feeding yourself or your guests—you’re feeding a future where food is joyful, communal, and kind.