Vegan Mother's Day Brunch Recipes

Hi Guys! I filmed a recipe video on the vegan brunch I made for my mom this past Sunday for Mother's Day! You can watch the video here

But here are the written recipes for each dish:

Chia-battered French Toast

1 tbsp chia seeds

1 tbsp agave or maple syrup 

1 cup plant-based milk

1 tsp vanilla extract 

1 tsp cinnamon 


Mix ingredients in a bowl and let it sit in a fridge in 15-20 minutes! 


Dehydrated bread (if needed) by adding bread into oven on 300 F for 8 minutes on each side. 


Horchata Recipe 

1 cup white or brown rice

4 cups water 

2 cinnamon sticks

1 cup plain or vanilla plant-based milk

1/3 cup maple syrup or coconut sugar 

1/4 tsp vanilla extract 

1/4-1/2 cup chilled espresso/coffee

1 tsp cinnamon, plus extra for topping

Nut milk bag or strainer 


Soak the rice and cinnamon sticks in 4 cups of water for 8 hrs or overnight. 

Remove cinnamon sticks and place rice and water into blender. Blender for 4-5 minutes.

Pour mixture in a nut milk bag or use strainer to strain the extra particles out. 

Pour remaining liquid back into the cleaned blender. Add in plant-based milk, maple syrup, vanilla extract and cinnamon. Blend for 1 minute.

Pour into container and put in fridge.

Meanwhile, add 1/4 - 1/2 cup of cooled espresso/coffee into horchata and mix together. 

Serve over ice. Add extra cinnamon on top or mix with an alcoholic beverage if you desire.



Eggplant bacon 🥓 

1 eggplant (sliced in half then sliced in 1/2 inch) 

2 tbsp liquid smoke (alternative: mix 1 tbsp coconut aminos, 2 tsp lemon juice, dash of hot sauce)

1 tbsp coconut aminos

1 tbsp smoked paprika

1 tbsp maple syrup 

Dash of sea salt 


Preheat oven on 300F

Placed sliced eggplant in a bowl with sauces and spices. Mix together. 

Place on baking sheet lined with parchment paper. 

Bake for 20-30 minutes or until edges are crispy. 


Banana Vanilla Chai Pancakes 

Serves 6


2 cups gluten-free oats

1 ripe banana

2 cups plant-based milk

1 tsp vanilla extract 

1 tbsp cinnamon 

1 tsp nutmeg


Blend all ingredients into a blender and mix for 10-20 seconds.

Place coconut oil in a skillet over medium-low heat and pour batter into pan.

Repeat until pancakes are finished! 


Chickpea scramble

1 can chickpeas, drained but not rinsed

2-3 tbsp reserves from can of chickpeas 

1/4 cup chopped mushrooms 

1/4 cup chopped tomato

1/4 cup chopped onion

3 tbsp nutritional yeast 

1 tbsp turmeric 

1 tsp garlic powder 

1 tsp onion powder 

Dash of salt and pepper 


Place drained chickpeas and the reserves in a bowl. Mash half the chickpeas with a fork. 

Place chopped onions, mushrooms and tomatoes in a skillet over medium heat. Sauté for 2 minutes. 

Add in half mashed chickpeas. Sprinkle on all the spices. 

Sauté for 2 minutes. 

Remove and serve! 


Potato Hash w/ Peppers and Onion


5-6 small red potatoes, diced

1/2 cup chopped onion

1/2 cup chopped red pepper

1 tbsp garlic powder 

1 tsp onion powder 

1 tsp cayenne 

1 tsp paprika

Dash of salt and pepper 


Boil diced potatoes on stovetop

Drain potatoes once softened.

Place oil in a skillet and add in diced onion and peppers.

Sauté for 2 minutes then add in diced potatoes 

Sprinkle on spices and let cook for 5-7 minutes. Sauté in between minutes.