Make mom a delicious tofu scramble with mushrooms, shallots, and dill served alongside vegan sausage patties — or perhaps she’d prefer something sweet like fruit-stuffed crepes with coconut whipped cream — or why not all three? Whatever her taste, make Mother’s Day, and every Sunday, something tasty and memorable with
Mother’s Day is SUNDAY! Can you believe it? May really snuck up on me this year. If you’re feeling completely unprepared like me, I thought I’d put together these options for you, because if there’s one thing I do know, it’s breakfast! That’s always been my favorite meal to make and create.
Most of the recipes below are my own, some old and some brand new to the blog. I’ve also shared my favorites from others and include instructions for my go-to additions.
Mushroom & Dill Tofu Scramble
Every breakfast starts with “eggs,” am I right? This tofu scramble has my tofu “egg” mixture combined with a veggie combo created by my lovely husband.
Typically when I do “eggs” I like to add everything but the kitchen sink, but one Mother’s Day, just two years ago, Michael made me the most incredible, simple scramble and I’ve been recreating it ever since. With the “egg” we add shallots, sliced mushrooms, and fresh dill. Simple and delicious.
Mushroom & Dill Tofu Scramble
Ingredients
- 2 Tbsp nutritional yeast
- 2 Tbsp tahini
- 2 Tbsp fresh dill chopped
- 1 Tbsp gluten-free Tamari or soy sauce
- 2 1/2 tsp dijon mustard
- 1/2 tsp turmeric
- 1/2 tsp Indian black salt (Kala Namak) You can substitute sea salt but this is essential for an “eggy” flavor.” I find mine at international markets or online.
- 1/4 tsp ground black pepper
- 1 block extra firm (or firm) tofu drained and pressed
- 8 oz crimini or white mushrooms sliced
- 1 large shallot sliced
- 1 Tbsp garlic minced
- 1/4 cup vegan parmesan (optional) I like Follow Your Heart (the shredded ones) or Violife
- drizzle oil of choice for cooking (I use olive )
Instructions
- In a medium mixing bowl, whisk together the first eight ingredients. Crumble the tofu into the bowl and then stir/smash it all together using a fork.
- Heat a large skillet over medium heat and drizzle in some oil. Once hot, add the shallots, mushrooms, and garlic. Sauté, stirring occasionally, until the mushrooms are soft and the onions are translucent.
- Add the tofu mixture to the skillet and stir well. Continue to cook over medium heat, stirring occasionally, for about five minutes, or until tofu is hot.
- Turn off heat and if using, sprinkle with vegan parmesan. Cover with a lid until melted. Enjoy!
Notes
Chickpea Omelet Mix
Not a scramble kind of person? Whether you’re soy-free or would simply prefer an omelet, these made of chickpea flour are delicious! I love to make a big batch of this (without the water added) and keep it in the fridge ready-to-use.
This chickpea omelet recipe isn’t my own, but I do make one change. Rather than mixing the veggies straight into the batter, I cook them separately and add them (and perhaps some vegan cheese) to the middle after the omelet is flipped. You can also mix in herbs, such as fresh basil, to the omelet batter.
Below is a picture of an Italian omelet I made filled with eggplant, red onion, cherry tomatoes, vegan mozzarella, and fresh basil. Click on the pic to get the recipe for Fat Free Kitchen’s Chickpea Omelet Mix…
Smoky Vegan Cauliflower Hash
Do you love hash but avoid a lot of starches? My Smoky Vegan Hash is the answer to your dilemma! This is a
You can make this hash Protein Style, using crumbled tempeh as your faux bacon (marinated, of course), or go Soy-Free by marinating diced eggplant. My “bacon” is liquid-smoke free, and this meal is suitable if on a candida cleanse. I believe this is also a keto-friendly dish and the soy-free version is for sure paleo-friendly. But you don’t have to be on a special diet, because regardless, this dish is
Smoky Vegan Cauliflower Hash
Pancakes!
I’m guessing it’s maybe been a while since you’ve had pancakes. It had for me too before discovering PALEO VEGAN PANCAKES by The Real Food Destinations.
I love to enjoy these pancakes one of two ways. Either topped with fresh fruit or my Maple Cinnamon Dessert Hummus — as shown in the picture below — and Whipped Coconut Cream. Click on the pic for the pancake recipe.
Perhaps you’re not gluten-intolerant, paleo, grain-free, or anything like that. It’s EASY to make simple, vegan pancakes! You can get a box mix (like Bisquick for one example), which you add eggs and milk to, and simply swap the milk for a plant-based alternative and the egg(s) for 1/3 cup applesauce or mashed banana per egg. You can use the same formula for from scratch pancake recipes.
Tropical Brunch Bowl with Balsamic Drizzle
Perhaps you would like something which is both sweet and savory. My Tropical Brunch Bowls are a perfect choice! Milky coconut rice topped with mango, avocado, young coconut, and a balsamic reduction. OMGoodness! A unique dish with incredible flavor.
Vegan Sausage Patties
There are only three ingredients in these amazing breakfast sausages, and they’re the perfect three ingredients because these are
Vegan Sausage Patties
Ingredients
- 4 Beyond Meat Brat Original Beyond Sausages
- 1 Beyond Meat Beyond Burger Patty
- 1 Tbsp 100% pure maple syrup
Instructions
- Carefully remove the casings from the sausages. Discard the casings and add the sausages to a large mixing bowl.
- Add the burger patty and the maple syrup to the bowl with the sausages and mix together all three ingredients until well combined.
- Divide the sausage mixture into eight equal-sized balls and flatten each ball into a patty.
- Heat a griddle or large skillet to medium heat and lightly coat with oil. Add the sausage patties and cook for 3 – 5 minutes on each side.
Basic Buckwheat Crepes
This crêpe recipe is not my own, but the picture you see below is my creation. I use this Basic Buckwheat Crepes recipe and spread my crêpes with vegan, strawberry cream cheese (from Daiya) and fresh berries. I then topped the rolled crêpes with vegan powdered sugar and Whipped Coconut Cream. Find the crêpe recipe by clicking on the picture below.
Grain-Free Chocolate Chip Muffins
And what’s brunch without muffins? These ones you don’t have to feel guilty about (almost, they do have chocolate chips, LOL!). Made grain-free, using almond flour, these muffins of mine will suit your gluten-free and (most of) your low-carb needs!
https://www.veggiesattiffanis.com/single-post/2018/06/04/grain-free-chocolate-chip-muffins
Quinoa Superfood Breakfast Bowl
Have you ever had quinoa at breakfast? This recipe by One Ingredient Chef was my first time trying it, and my entire family and I LOVED it! FYI, the mint is listed as “garnish,” but it adds incredible flavor and is a definite MUST!
Vegan Soyrizo Frittatas
If you love soy chorizo, like me, you will love these frittatas! Sooo tasty, there’s nothing like a little Mexican flare to the breakfast table!
Vegan Jack’ Hash
Do you love jackfruit? If so, I’ve another hash recipe for you to try. Corned jackfruit, grated potatoes, onion, bell pepper, and a little parsley come together making a delicious and filling choice for a perfect, vegan brunch!
Vegan Gluten Free Crepe Recipe (w/ garbanzo bean flour)
Perhaps buckwheat is a little too heavy for you. If so, these crepes using garbanzo bean flour are another one of my faves. In the picture below I’ve filled them with Chocolate Coconut Peanut Butter by Wild Friends (DROOL), and topped them with SoDelicious CoCo Whip (because this pic was taken before I used to make my own), vegan powdered sugar, and Enjoy Life Mini Chocolate Chips. This breakfast is by far a sinful treat!
Roasted Garlic Mashed Cauliflower Cakes with Cucumber & Lemon Aioli
Maybe you’ve been waiting for my breakfast potatoes recipe, and if that’s the case, keep scrolling, but perhaps you want potato-goodness without the actual potato. If this is you stop scrolling because I have these DELICIOUS Roasted Garlic Mashed Cauliflower Cakes with Cucumber & Lemon Aioli.
Cinnamon Toast Breakfast Quinoa
I looove this Cinnamon Toast Breakfast Quinoa by Cookie and Kate. I do not add the optional milk or yogurt at the end. For the dried fruit, I heat dried cranberries in a skillet with coconut oil for a couple of minutes, until plump and rehydrated. It gives this dish a super tasty addition! As you may notice in the pic, I also used almond slices rather than pecans. This is simply because almonds I more commonly have on hand.
Air Fryer Breakfast Potatoes
Finally, I’d like to finish with my go-to breakfast potatoes. This recipe is not only delicious but SO easy! Dice the potatoes, toss them in a little oil and seasonings, throw them in the air fryer, fry 20 minutes, shaking once, and you’ve got crispy and perfect breakfast pots. Enjoy them as a side dish, throw them in your breakfast burrito, or enjoy them on their own. Little oil and little
Air Fryer Breakfast Potatoes
Ingredients
- 4 yukon gold potatoes diced
- light drizzlze oil of choice I use avocado
- 1 tsp nutritional yeast
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried herb of choice, like parsley or basil I use a mix of both
- dash cayenne (optional for heat)
Instructions
Preheat air fryer to 390°F.
- Add all ingredients into a large mixing bowl and toss until potatoes are coated in oil and seasonings.
- Once preheated, add the potatoes to the air fryer and air fry for 15 – 20 minutes, shaking after the first 10.
I hope you’ve enjoyed all that I’ve had to share, and whether it’s Mother’s Day or any ole Sunday (or hey, why not a Wednesday even!?), I hope you have the perfect brunch! Let me know! Share a photo of yours and tag me on Instagram, @veggiesattiffanis, or leave a comment below!