Vegan Breakfast Toast Three Ways

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A great vegan brunch idea for when everyone wants something

a little different!

We are thrilled to participate in #brunchweek 2020 and contribute some vegan brunch favorites that are simple and delicious! I am sure you can find some “accidentally vegan” or easy-to-alter vegan brunches from the lovely ladies participating this week. Check them out at the end of this post!

One of my favorite things to do is host large gatherings. I love to cook for people so much! I am often catch myself invited people over with not a lot of time to prep, so these toasts have come in really handy! They can be an impressive vegan brunch spread if you add fresh fruit and juices. This recipe makes twelve slices, but they can tastefully be cut in half, making 24 pieces if you find yourself with more than twelve coming over.

A thing to note, especially if you are going to make your brunch toast ahead of times, it to buy a solid loaf of hearty bread that you slice yourself. We have used this seeded bread for vegan french toast, and it turned out amazing, but works equally as well for all three of these toasts. The pan fry perfectly with vegan butter. Just make sure whatever bread you choose, the center isn’t too squishy.

Vegan Peaches and Cream Toast

It’s super easy to make an assembly line for the peaches and cream toast, so it’s the perfect recipe if you have littles one’s and they want to help in the kitchen.

Vegan Triple Tomato and Herb Toast

Vegan Potato and Egg Toast

Vegan Brunch Toast Three Ways

two savory and one sweet toast that’s great for a large brunch get-together!

makes 12 slices 15 minute prep, 30 minute assembly, 45 minutes total

ingredients:

one large loaf of hearty, unsliced bread hand sliced into 12 thick pieces

unsalted butter to spread on 12 slices of bread

vegan peaches and cream toast:

4 slices of thick cut buttered and pan fried toast (both sides)

1/2 cup tofu, drained

1/2 cup soaked cashews (overnight or 15 minutes in just boiled water)

1 tbsp lemon juice

1 tbsp agave

1/4 tbsp micro-zested ginger

1 peach or nectarine, pitted and sliced

vegan triple tomato and herb toast:

4 slices of thick cut buttered and pan fried toast (both sides)

1 cup of sun-dried tomato vegan cream cheese

4 slices of vegan herb cheese (or plain vegan cheese slice)

1 cup of halved tiny grape tomatoes

1 cup of chopped sun-dried tomatoes in olive oil

vegan potato and egg toast:

4 slices of thick cut buttered and pan fried toast (both sides)

1 cup firm tofu, drained

2 medium potatoes, thinly sliced into rounds

2 micro-zested garlic cloves

1 tsp black salt (the kind that smells like eggs!)

black pepper to taste

1 tbsp turmeric

1/2 cup of plant milk

extra filtered water (in case it’s thick)

olive oil for pan frying

2 scallions, chopped

instructions:

prep the toast:

pan fry all 12 slices of buttered toast on both sides and set aside

vegan peaches and cream toast:

first, set aside 4 slices of your prepped toast.

then take your soaked cashews and drain them then add to blender with lemon juice and agave and blend them until very very smooth with no grit or bumps. if it’s gritty or bumpy add a tablespoon of water as a time to get to a smooth consistency, but avoid letting it get runny. set aside.

take your tofu and add it to a bowel and smash it with a fork until you have what looks like a ricotta consistency. once it looks right, fold in the cashew cream you just made and add the ginger.

take a slice of your buttered toast and add a tablespoon of the mixture on one side and spread evenly. place your peaches op top. you can add berries or thyme for more flavor. can be placed in fridge, covered, while making other toasts.

makes 4 slices

vegan triple tomato and herb toast:

first, set aside 4 slices of your prepped toast.

then take each slice of toast and place one slice of vegan cheese on top of the toast and broil for about 45 seconds or until cheese melts and gets some bubbles. let cool.

take your sun-dried tomato cream cheese (if you don’t have any, it’s easy to make! just mix your one cup of vegan cream cheese with a tbsp of tomato paste and two tbsp of drained sun-dried tomatoes) and spread a healthy amount on top of the melted cheese.

place your cherry tomatoes and sun-dried tomatoes on top and sprinkle with herbs. thyme works great!

makes 4 slices

vegan potato and egg toast:

first, set aside 4 slices of your prepped toast.

then head a frying pan with a tbsp of olive oil and pan fry both sides of your potatoes. set aside to drain on a paper towel when done and season with salt and pepper as desired. set aside.

using the same frying pan, place your tofu in the center and use the back. of a fork to break up the tofu into a “scramble” before turning the heat to medium. once all broken add black salt, pepper and turmeric with a little olive oil and mix around with a wooden spoon until your tofu turns yellow and is coated by the herbs. add garlic. let cook until about 1/4 of the mixture starts to brown, lower temperature and add plant milk. if mixture gets thick, ass 1/4 cup of filtered water as a time to let tofu cook through and keep consistency of scrambled eggs. set aside.

to assemble your toast, layer the potatoes first, then the tofu, then the scallions. serve with ketchup!

makes 4 slices

A LITTLE BIT ABOUT LANA

A little background was something I figured you all would want before I advise you on “good food”! I have been vegetarian for 35 years, and vegan for nearly 8 of them. I am a 100% non-waivering vegan. I don’t do cheats, I don't turn my head, and I am wildly upset when I find out something isn’t vegan that I was brought to believe was. I am committed to the point this is almost religious for me. I recently got my diploma in vegan nutrition and am working on becoming a vegan chef.

Need help transitioning to becoming vegan, making meal plans, or need a vegan kitchen reset? I offer a free 30 minute consultation.