Brunch Archives - Forks Over Knives

Baked Vegan Red Flannel Hash

Vicki Brett-Gach — Thu, 13 Mar 2025 17:03:29 +0000

This plant-based take on a popular New England hash is full-on comfort food and a great addition to any vegan brunch. Root veggies—Yukon Gold potatoes, sweet potatoes, and precooked beets—soak up the subtly spicy, herbaceous flavor of Creole seasoning, while onions add extra sweetness. Named for its resemblance to red flannel plaid, this vibrant veggie breakfast glows with exquisite color and rich, satisfying flavor—and it only uses five ingredients (plus a little salt and pepper). Serve with fresh fruit and a cup of tea for a sensational start to the day.

Tips

Cooked beets: This recipe calls for cooked beets rather than raw, as precooked beets will roast and become perfectly tender at the same rate as the potatoes in this casserole. (Plus, their juices and color won’t run in the same way that raw beets would.) You can purchase precooked beets at the store or cook raw beets yourself using our guide.

For more inspiration, check out these tasty ideas:

Yield: Makes 10 cups

Time: 50 minutes

2½ lb. Yukon Gold potatoes, unpeeled, cut into ½-inch cubes
1 lb. sweet potatoes, peeled and cut into ½-inch cubes
1 medium sweet onion, finely chopped (1½ cups)
8 oz. cooked beets, cut into ½-inch cubes
Sea salt, to taste
½ teaspoon freshly ground black pepper
¼ to ½ teaspoon Creole seasoning
Chopped fresh flat-leaf parsley (optional)

Instructions

Preheat oven to 425°F. In a large nonstick roasting pan combine all ingredients except parsley. Toss well to distribute seasonings. Add ¼ cup water to pan.
Roast, uncovered, 20 minutes. Stir gently; add another splash or two of water if vegetables look like they are getting too dry. Roast 15 to 20 minutes more or until all vegetables are tender. If you like, sprinkle with parsley.

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Confetti Cornmeal Muffins

Kathryn Hendrix, RDN, LD — Wed, 26 Feb 2025 18:59:00 +0000

Blended white beans are the secret ingredient in these colorful, savory breakfast muffins, adding heft and creaminess to the batter. Chipotle chile powder gives the gluten-free crumb a smoky flavor, while jarred roasted red peppers and corn add texture and color. Give these zesty cornmeal muffins a little kick with a smear of jalapeño pepper jelly. Serve for brunch with a veggie hash, or make ahead and freeze for an on-the-go breakfast.

Tips

Be sure to check the doneness of these muffins with an instant-read thermometer, since a toothpick in the centers will come out clean before they are actually done. Baking to 195°F ensures a lighter muffin.

For more inspiration, check out our collection of favorite vegan muffin recipes!

Yield: Makes 12 muffins

Time: 30 minutes

½ cup unsweetened, unflavored plant-based milk
3 tablespoons flaxseed meal
1 cup brown rice flour
½ cup finely ground cornmeal
1½ teaspoons regular or sodium-free baking powder
½ teaspoon ground chipotle chile
½ teaspoon freshly ground black pepper
¼ teaspoons sea salt
1 15-oz. can no-salt-added white beans, rinsed and drained (1½ cups)
½ cup unsweetened applesauce
¾ cup fresh or canned corn kernels, rinsed and drained if canned
¾ cup chopped jarred roasted red peppers
Jalapeño pepper jelly (optional)

Instructions

Preheat oven to 375°F. Line twelve 2½-inch muffin cups with paper liners or use silicone muffin cups.
In a small bowl stir together milk and flaxseed meal; let stand 5 minutes. In a medium bowl stir together the next six ingredients (through salt).
In a blender or food processor combine flaxseed mixture, beans, applesauce, ¼ cup of the corn kernels, and ¼ cup of the roasted peppers. Cover and blend until smooth. Add to flour mixture; stir until combined (batter will be thick). Fold in the remaining ½ cup corn and ¼ cup of the roasted peppers. Spoon batter evenly into prepared muffin cups. Sprinkle remaining ¼ cup roasted peppers on the tops.
Bake 18 to 20 minutes or until an instant-read thermometer inserted in centers reads 195°F (see tip, recipe intro) or tops spring back when pressed. Serve with jalapeño jelly (if using).

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Rose Tahini Granola

Jenné Claiborne — Wed, 29 Jan 2025 18:35:05 +0000

This recipe is excerpted from Sweet Potato Soul Vegan Vibes by Jenné Claiborne. Check out our interview with Claiborne to learn more about the book!

Looking for a sweet, heart-healthy treat for a loved one, Galentine, or yourself this Valentine’s Day (or any day)? This rosy granola is just the thing. Rose shines brightest when it’s the focal point of a recipe—surrounded by more subtle, albeit equally divine, flavors and ingredients—and this rose tahini granola does just that.

Instead of oil, this recipe uses tahini (sesame seed paste) to give the granola a toasty crunch as it bakes. It also adds protein, fiber, and calcium to this morning delight. Enjoy it with some unsweetened plant-based milk and fresh berries. Or pack it in a Mason jar and wrap it in a bow for a gift-worthy presentation!

Gluten-free version: To make this gluten-free, use certified gluten-free rolled oats.

Copyright © 2025 by Jenné Claiborne. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Yield: Makes 4 cups

Time: 50 minutes

½ cup tahini
⅓ cup pure maple syrup
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon sea salt
2 cups old-fashioned rolled oats
½ cup pistachios or other nuts or seeds
½ cup dried rose petals

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, combine the tahini, maple syrup, vanilla, cinnamon, and sea salt. Stir well. Stir in the oats and pistachios. Spread evenly onto the baking sheet in a thin layer. It will be very sticky.
Bake for 10 minutes.
Remove from the oven to flip and stir. Bake for another 5 minutes.
Allow the granola to cool for about 20 minutes (good luck, but it is worth the wait). Once cool, toss the granola with the dried rose petals and serve.

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Savory Breakfast Muffins with Garlic Cheese Spread

Kathryn Hendrix, RDN, LD — Thu, 02 Jan 2025 19:00:16 +0000

Pair these savory breakfast muffins with your favorite tofu scramble or vegan quiche, or enjoy them as a snack, stored in the fridge or freezer, ready to reheat when the munchies kick in. Applesauce and a “flax egg” ensure these egg-free muffins stay light and moist, while fresh garlic and dried Italian seasoning provide an herbal flavor reminiscent of an English herb scone. For extra points, serve these scrumptious muffins with a creamy Garlic Cheese Spread featuring cashews and mashed cooked winter squash. Yum!

Tips

Cashews: Soak cashews in enough very hot water to cover for 15 minutes. Drain and rinse.

Thickening the “Cheese” Spread: If your “cheese” spread gets too runny, add to a small saucepan and bring to a boil. Reduce heat and simmer 1 minute, stirring constantly until thickened.

For more inspiration, check out these tasty ideas:

Blueberry Oat Breakfast Muffins
Vegan Cinnamon Bun Muffins
Whole Grain Corn Muffins
Or check out our full round up of healthy vegan muffin recipes.

Yield: Makes 9 muffins

Time: 35 minutes

¼ cup unsalted roasted cashews, soaked (see tip, recipe intro)
¼ cup mashed cooked winter squash
¾ to 1 cup unsweetened, unflavored plant-based milk
5 cloves garlic, minced
½ teaspoon sea salt
3 tablespoons flaxseed meal
1½ cups whole wheat pastry flour
1 tablespoon dried Italian seasoning
1½ teaspoon regular or sodium-free baking powder
½ teaspoon freshly ground black pepper
1 cup unsweetened applesauce

Instructions

To make Garlic Cheese Spread, in a mini food processor combine cashews; winter squash; ¼ cup of the plant-based milk; 1 minced garlic clove; and ¼ teaspoon of the salt. Process until smooth, adding up to ¼ cup additional plant milk as needed to reach desired consistency. (Or combine in a measuring cup and blend with an immersion blender.)
Preheat oven to 375°F. Line nine 2½-inch muffin cups with paper liners or use silicone muffin cups.
In a small bowl stir together ½ cup milk and the flaxseed meal; let stand 5 minutes. In a medium bowl stir together pastry flour, Italian seasoning, baking powder, black pepper, and remaining ¼ teaspoon salt.
Stir applesauce and remaining 4 minced cloves garlic into flaxseed mixture. Add to flour mixture; stir until combined. Spoon batter evenly into prepared muffin cups.
Bake 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool in cups 5 minutes; remove muffins. Serve warm or at room temperature with Garlic Cheese Spread drizzled on top or served on the side. Store leftover Garlic Cheese Spread in an airtight container. Store in the refrigerator up to 5 days.

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Lemony Moroccan Couscous Salad

Darshana Thacker Wendel — Mon, 04 Nov 2024 18:27:37 +0000

A great everyday recipe, this colorful Moroccan couscous salad features pan-wilted kale and a bright, lemony flavor. Bite-size pieces of tangy cherry tomatoes, crunchy red bell peppers, and red onion dotted throughout add freshness and look stunning against the curly green kale leaves. The tiny grain-like beads of Moroccan couscous cook quickly—just add them to boiling water and let them stand for 10 minutes. Chickpeas bulk things up, and a few plump raisins offer unexpected bursts of sweetness. Make a double batch of this vibrant salad to enjoy it throughout the week.

For more inspiration, check out these tasty ideas:

Yield: Makes 6 cups

Time: 35 minutes

½ cup dry Moroccan couscous
4 cups chopped kale, stems removed
1 cup halved cherry tomatoes
½ of a 15-oz. can chickpeas (garbanzo beans), rinsed and drained (¾ cup)
½ cup chopped bell pepper, any color
½ cup finely chopped red onion
¼ cup lemon juice
2 tablespoons raisins
Crushed red pepper (optional)
Sea salt, to taste

Instructions

In a small saucepan bring 1½ cups water to boiling. Stir in couscous; remove from heat. Cover and let stand 10 minutes. Fluff couscous with a fork. Transfer to a bowl; let stand 10 minutes or until cool.
Meanwhile, in a large skillet combine kale and 1 to 2 tablespoons water. Cook over medium until kale is wilted, tossing kale occasionally with tongs. Add to couscous.
Add remaining ingredients. Mix well. Serve immediately or chill overnight.

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Banana Pancake Casserole with Chocolate Chips

Darshana Thacker Wendel — Tue, 01 Oct 2024 18:29:21 +0000

This scrumptious pancake breakfast casserole is excellent for prepping ahead so that you can have a seamless morning. Cook a batch of banana pancakes the day before, and while they’re still warm, fold each into a taco shape and arrange in rows in a 3-quart casserole dish. Sprinkle with a few vegan chocolate chips for an extra decadent touch. Cover and refrigerate the casserole overnight. The next morning, all you have to do is heat it in the oven. Ripe bananas are a great way to sweeten the pancake batter, and they are also delicious sliced on top when you’re ready to serve. You can also cook these from start to finish the day of.

Tips

Gluten-free: To make these gluten-free be sure to use certified gluten-free oat flour and gluten-free vegan chocolate chips, such as Enjoy Life brand.

For more inspiration, check out these tasty ideas:

Yield: Makes 16 pancakes

Time: 45 minutes

4 ripe bananas, mashed (1½ cups)
2 cups unsweetened, unflavored plant-based milk
1 cup whole wheat flour or oat flour
2 tablespoons pure maple syrup, plus more for serving
½ cup rolled oats
1 tablespoon pure vanilla extract
¾ teaspoon baking powder
⅛ teaspoon sea salt
¼ cup vegan chocolate chips
2 ripe bananas, sliced

Instructions

In a blender combine mashed bananas, milk, flour, and 2 tablespoon maple syrup. Cover and blend until smooth. Add oats, vanilla, baking powder, and salt. Cover and pulse a few times to distribute and break the oats into bits.
Heat a nonstick griddle or large nonstick skillet over medium. For each pancake, pour ¼ cup batter onto griddle, allowing to spread to a 3½-inch circle. Cook 2 to 3 minutes or until pancakes look slightly dry on top, are golden brown on the bottom, and release easily from the pan. Flip and cook 1 to 2 minutes more. Transfer cooked pancakes to a 3-quart. baking dish, folding each into a taco shape while still warm and arranging them in rows in the dish.
Repeat with remaining batter. Sprinkle chocolate chips over pancakes. (If preparing a day ahead, let cool, then cover and chill until ready to bake.)
When ready to bake and serve, preheat oven to 350°F. Uncover and bake 20 minutes or until heated through. Top with sliced bananas and drizzle with additional maple syrup.

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Chocolate Peanut Butter Smoothie Bowls

Ellen Boeke — Thu, 08 Aug 2024 17:28:36 +0000

Need more time in the morning? Let your high-speed blender do all the work with this meal-worthy 10-minute smoothie bowl featuring the always-a-hit pairing of peanut butter and chocolate. Frozen bananas and dates keep things luxuriously sweet while cocoa powder and plant-based milk bring big chocolate flavor without adding much fat. These chocolate peanut butter smoothie bowls feel like a treat but are an excellent way to add greens to your morning meal—you’d never guess that they’re packed with kale! Top with chopped peanuts, cacao nibs, toasted flaxseeds, or anything else you fancy—fresh or frozen berries, sliced fruit, or other nuts would also work well. Toasting flaxseeds adds a nutty flavor, but be careful; they pop and jump as they toast, so you’ll need a skillet with a lid (see tip below).

Tips

Toasted flaxseeds: To toast flaxseeds, place them in a dry skillet with a lid. Cook over medium, shaking often, until flaxseeds start to pop. Keep shaking the skillet until popping stops. Remove from skillet and let cool.

Gluten-free: To make this smoothie bowl gluten-free, be sure to use a gluten-free bittersweet chocolate for the topping (if using).

For more inspiration, check out these tasty ideas:

Yield: Makes 2 bowls

Time: 10 minutes

2 cups fresh baby kale
⅔ to 1 cup unsweetened, unflavored plant milk
2 pitted Medjool dates
2 tablespoons unsweetened cocoa powder
1 tablespoon natural peanut butter
⅛ teaspoon sea salt
4 medium bananas, sliced and frozen (3 cups)
1 tablespoon toasted flaxseeds (see tip, recipe intro)
1 tablespoon chopped unsalted dry-roasted peanuts
1 tablespoon cacao nibs or grated bittersweet chocolate

Instructions

In a blender, combine kale, ⅔ cup of the milk, the dates, cocoa powder, peanut butter, salt, and bananas in the order given. Cover and blend until smooth, adding more milk if needed to reach desired consistency. Pour into two bowls. Top with remaining ingredients.

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Cherry and Acai Smoothie Bowls

Ellen Boeke — Fri, 19 Jul 2024 17:20:36 +0000

Save the trip to a specialty shop and make your own big bowl of antioxidant-rich acai goodness. This colorful, low-fat bowl is as refreshing as it is satisfying and is ideal for breakfast or snacking. Cauliflower, blended with plant-based milk, provides a fiber-rich base. Frozen acai, banana, and dark cherries deliver a fruity flavor that’s naturally sweet. Keep a stash of frozen fruit in the freezer, and you can make this on a whim. Top with sliced fresh banana, halved cherries, and toasted hemp seeds, and serve with a wedge of lime. Additional topping ideas include fresh berries, cacao nibs, coconut shavings, chia seeds, pumpkin seeds, or chopped nuts. Get creative—this acai smoothie bowl is yours to tweak!

Tips

Toasted hemp seeds: To toast hemp seeds, place seeds in a dry skillet. Cook over medium 5 minutes or until darkened and aromatic, shaking often. Remove from skillet and let cool.

For more inspiration, check out these tasty ideas:

Yield: Makes 2 bowls

Time: 15 minutes

¾ cup chopped cauliflower
½ to ⅔ cup unsweetened, unflavored plant-based milk
2 3.5-oz. pkg. frozen unsweetened acai, such as Sambazon brand, thawed slightly
2 cups pitted fresh or frozen dark sweet cherries, plus more for topping
1 banana, sliced and frozen (¾ cup)
½ cup sliced fresh banana
2 tablespoons toasted hemp seeds (see tip, recipe intro)
Lime wedges

Instructions

In a blender or food processor combine cauliflower and milk; cover and blend until nearly smooth. Add acai, cherries, and frozen banana. Cover and blend until smooth, adding additional milk if needed to reach desired consistency. Pour into bowls. Top with fresh banana, hemp seeds, and additional cherries. Serve with lime wedges.

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Granola Parfaits with Berries and Brown Rice Pudding

Darshana Thacker Wendel — Tue, 23 Apr 2024 17:48:20 +0000

Dates, plant milk, and a splash of vanilla transform leftover brown rice into a mouthwateringly creamy rice pudding. Layers of juicy fresh berries and chewy oil-free granola add color and textural variety to these vibrant breakfast pudding parfaits. Healthy and delicious, these banded beauties make a great everyday breakfast and are perfect for a festive brunch.

Tips: The rice pudding tastes best chilled, so we suggest making it a day ahead. That way, it can chill overnight, and you can build the parfaits the next morning. Stash any extra pudding in the fridge to enjoy for the next four to five days.

If you’d rather use store-bought granola for the parfaits, we recommend Plantstrong’s line of oil-free granolas.

To make this recipe gluten-free use gluten-free granola; to make it nut-free, use nut-free granola.

Yield: Makes 4 parfaits

Time: 50 minutes

1 cup unsweetened, unflavored plant milk
15 pitted dates
2 cups cooked brown rice
1 teaspoon pure vanilla extract
2 cups mixed fresh berries
1 cup Easy Oil-Free Granola or purchased oil-free granola

Instructions

In a blender combine milk and dates. Cover and blend until smooth.
Transfer date mixture to a medium saucepan; add cooked rice and vanilla. Cook over medium 10 minutes or until rice is creamy and heated through. Let cool 20 minutes. Place rice pudding in an airtight container and chill overnight.
To assemble parfaits, spoon ¼ cup rice pudding into each of four 16-oz. canning jars. Layer ¼ cup berries over rice pudding in each jar and top with 2 tablespoons granola. Repeat layers. Add lids and chill until ready to serve.

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Tofu Veggie Scramble with Roasted Potatoes

Laura Marzen, RD, LD — Tue, 16 Apr 2024 19:38:58 +0000

This tofu veggie scramble is perfect for a lazy breakfast or special occasion brunch. Buttery asparagus spears, wilted chard, and tangy cherry tomatoes pair well with the eggy tofu mixture, and a sprinkle of fresh herbs ties everything together. Crispy oven-roasted home fries add heft to the meal with minimal active prep time. Serve with fresh seasonal fruit and whole wheat English muffins for a memorable breakfast that’ll keep you powered up for hours. We love the versatility of this recipe: Feel free to use whatever veggies you have, and for mornings when time is tight, skip the potatoes and serve the scramble over whole wheat or gluten-free bread. And who said you can’t have breakfast for dinner?!

Tip: To make this gluten-free, replace the whole wheat English muffin with corn tortillas, baked tortilla chips, or gluten-free bread.

For more inspiration, check out these tasty ideas:

Yield: Makes 10 cups

Time: 45 minutes

1 pound red-skin potatoes (2-inch diameter), quartered
1 teaspoon paprika
1 teaspoon kosher salt
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
1 to 2 teaspoons ground turmeric
½ teaspoon dry mustard
2 14- to 16-oz. package firm tofu
12 oz. asparagus, trimmed and cut into 1-inch pieces
⅓ cup thinly sliced shallots
2 cups torn Swiss chard leaves
1 cup cherry or grape tomatoes, halved
1 to 2 tablespoons chopped fresh sage, dill, or parsley
2 whole wheat English muffins, split and toasted
2 cups sliced fresh fruit

Instructions

Preheat oven to 425°F. Line a shallow roasting pan with parchment paper. Add potatoes and sprinkle with paprika, ½ teaspoon of the salt, ¼ teaspoon of the garlic powder, and the pepper; toss to coat. Roast, uncovered, 30 to 35 minutes or until potatoes are tender and starting to brown, stirring once halfway through roasting.
Meanwhile, in a large bowl whisk together turmeric, mustard, the remaining ½ teaspoon salt and ¼ teaspoon garlic powder, and 2 tablespoons water. Pat tofu with a clean towel or paper towels until well dried. Coarsely crumble tofu into bowl with turmeric mixture; toss until well coated.
In an extra-large skillet cook asparagus and shallots over medium 3 to 4 minutes or until vegetables are crisp-tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in tofu mixture. Cook and stir 4 to 5 minutes or until heated through, gently stirring occasionally.
Add chard, tomatoes, and sage. Cook 2 to 3 minutes or until liquid is evaporated and chard is lightly wilted, stirring frequently (try to avoid crumbling tofu any further). Serve with potatoes, English muffins, and fruit.

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