When thinking about what to eat on Easter, ‘vegan’ is not the first thing that comes to mind; after all, the Easter Bunny is notorious for leaving eggs around. I did a lot of internet searching to come up with an easy and cheap brunch menu, but everything I found was full of ingredients from a specialty store or relied heavily on tofu or soy substitutes.
First rule of serving vegan food to your non-vegan friends? Leave the tofu in the fridge.
Now, I’m not saying that tofu isn’t great. It is. However, if you are trying to make an accessible meal for your friends and loved ones, then it’s just not the best way to go. Keep your menu familiar, and people will be excited to come and eat at your house.
So, I had a challenge in front of me. To me, brunch has a potato dish, an egg dish, bread, and a drink. How was I to make an egg dish without using eggs or tofu? I was stumped. After thinking about it for a while, I realized that I’d have to get creative. Eggs are usually the creamy, fatty component to a meal. Once I began brainstorming flavor profiles, the answer came to me: sweet potatoes. This way, I had a potato dish that also hit the same notes as a creamy, rich egg dish. Perfect!
My Easter brunch menu has all of the flavors you’d expect, with none of the animal products. The entire menu comes together in about an hour or less, and you can find everything you need in your regular grocery store. So easy it hurts.
Carrot Cake Scones (Recipe adapted from here)
These scones are light, fluffy, and taste just like the quintessential cake. I added vanilla and raisins to bulk up the flavor.
- 1 3/4 cups unbleached, all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 6 tablespoons room-temp coconut oil
- 1 teaspoon vanilla
- 1/2 cup grated carrots
- 1/4 cup raisins
- 6 tablespoons almond milk
1. Preheat the oven to 400 degrees. Combine the flour, sugar, baking powder, and spices in a bowl. Sprinkle in the vanilla and add the coconut oil. Cut together with two knives until the mixture looks like course crumbs. Add the almond milk, one tablespoon at a time, until the dough comes together.
2. Stir in the carrots and raisins. Pat the dough into an 8-inch circle, and cut the dough into 8 wedges. Place the wedges on a baking sheet and bake for about 11 minutes. Watch them carefully, because scones have a tendency to burn!
3. Let the scones cool for a half hour. Meanwhile, combine powdered sugar, almond milk, and vanilla to make a glaze. Drizzle over your scones, and you’re done!
Sweet Potato Hash
I love sweet potatoes; I probably eat them three times a week. Don’t be put off by the baby kale in this recipe–it looks and tastes like spinach once it’s cooked.
- 2 sweet potatoes, peeled and cubed
- 1 bag baby kale
- 1 can black beans, drained and rinsed
- 1 teaspoon paprika
1. Place the potatoes in boiling, salted water and simmer until you can pierce them easily with a fork. Drain.
2. Heat a few tablespoons of olive oil in a pan, then add the sweet potatoes and let them sizzle for a few minutes. Add the paprika and some salt and pepper to taste. Dump in the black beans and the baby kale, and cover so the kale can wilt. Stir to combine, and you’re done!
This simple and easy cocktail is a nice twist on a traditional mimosa, and the pink hue makes it perfect for Easter.
- 1 cup pineapple juice
- 1 orange juice
- 2 tablespoons grenadine
1. Combine the juices and the grenadine. Fill a glass about a quarter to a half with the juice mixture, and top with champagne. Voila!
This menu is pretty, delicious, and perfect for any springtime brunch–not just Easter. I hope this weekend finds you all happy!
Photo Credit: Rachael Pace. Check out her work here!