Vegan scramble with garlicky spinach + mushrooms (gluten-free, dairy-free, soy-free)

A vegan egg-like scramble made with chickpea flour? Sounds unbelievable. But you will be amazed at how delicious this vegetable scramble is. Find chickpea flour at well-stocked grocers (garbanzo bean flour by Bob’s Red Mill) or under the name “besan” or “chana besan flour” at Indian markets, where you will also find the Indian black salt (kala namak), which adds an eggy flavor. A seasoned cast-iron skillet or a nonstick frying pan should help with the chickpea flour’s tendency to stick. Great served with corn tortillas and hot sauce or salsa. Inspired by a post on the Connoisseurus Veg blog.

  • ½ cup chickpea flour
  • nutritional yeast flakes
  • ground turmeric
  • smoked paprika or sweet paprika
  • kala namak (Indian black salt), smoked salt, or kosher salt
  • freshly ground pepper
  • ¾ cup liquid (such as plant-based milk, fresh tomatoes blended with water, or plain water)
Sautéed vegetables
  • olive oil
  • mushrooms, thinly sliced
  • small onion, diced
  • small sweet pepper, diced
  • small jalapeño chile, minced
  • spinach or other greens, chopped
  • garlic cloves, minced, or garlic powder
  1. To make the batter: Stir together the chickpea flour, nutritional yeast, turmeric, paprika, kala namak (start with ¼ teaspoon; you can add more when serving), and pepper in a small bowl. Add the liquid and whisk until completely blended. Set aside.

  2. To cook the vegetables: In a cast-iron or nonstick skillet over medium heat, warm some olive oil. Add the mushrooms and onion and cook until lightly browned. Add the sweet pepper and cook, stirring occasionally, until softened. Add the spinach and garlic and cook until the spinach is wilted and the garlic is very fragrant. Transfer to a plate.

  3. Coat the inside of the skillet with the olive oil. Stir the batter, then pour into the skillet. Let it cook, undisturbed, until the batter begins to firm up around the edges, about 2 minutes. Use a spatula to scrape it into chunks. Cook until about the firmness of scrambled eggs and lightly browned in spots, about 5 minutes. Return the sautéed vegetables to the skillet, stir and flip a few times to blend, and serve.


Stuffed chickpea-flour pancrepe topped with chopped tomato + avocado slices (gluten-free, dairy-free, vegan)

What’s a pancrepe? It’s a cross between a pancake and a crepe and perfect for any meal of the day. You can make the batter 1 day in advance and store airtight in the refrigerator. Inspired by a recipe on the Fork & Beans blog.


For the batter (makes 2 pancrepes):

  • ¾ cup chickpea flour
  • ¾ cup plus 1 tablespoon unsweetened plant-based milk (such as soy milk, rice milk, or almond milk)
  • 2 teaspoons vinegar
  • ¼ teaspoon baking soda
  • nutritional yeast
  • turmeric powder
  • garlic powder
  • onion powder
  • dried herbs (such as thyme, rosemary, and oregano)

For the stuffing:

  • olive oil
  • chopped red onion
  • sliced mushrooms
  • chopped broccoli florets or chopped broccolini stems and tops
  • minced garlic
  • balsamic vinegar

Optional garnishes:

  • chopped tomatoes
  • sliced avocado
  • sliced green onions
  • chopped cilantro
  • hot sauce


  1. To make the batter: In a measuring cup with a spout, whisk the batter ingredients into a pourable consistency. Set aside.
  2. To make the stuffing: In a frying pan over medium-high heat, warm some olive oil and cook the onion and mushrooms, without stirring, until lightly browned. Reduce the heat to medium, stir in the broccoli, and cook the way you like. Stir in the garlic and balsamic vinegar. Remove from the heat and cover to keep warm.
  3. Heat a cast-iron or nonstick skillet or griddle and warm some olive oil. Ladle half of the batter into the skillet. Spoon some stuffing on half of the batter. Cover and cook until the batter bubbles and firms up enough along the edges to be able to lift it, about 2 minutes. Using a spatula, gently fold the pancrepe over the stuffing, forming a half moon. Cover again, turn off the heat, and steam for a few minutes.
  4. Garnish as desired and serve.

Eggs poached on potato-cauliflower mash (gluten-free, dairy-free, vegetarian)

A twist on the American egg-and-potato breakfast combo, here the eggs are cooked atop potato-cauliflower mash flavored with caramelized onion and sweet pepper.

  • extra-virgin olive oil
  • onion, sliced
  • sweet pepper or chile, chopped
  • kosher salt and freshly ground pepper
  • potatoes, cut into chunks
  • cauliflower, cut into small florets
  • butter (optional)
  • eggs
  1. In a large frying pan over medium-high heat, warm the oil. Add the onion and cook, without stirring, until sizzling and slightly browned. Stir in the sweet pepper. Season with salt and lower the heat to medium-low. Cook, stirring occasionally, making sure the vegetables don’t burn.
  2. Meanwhile, steam the potatoes and cauliflower until completely soft. Mash the potatoes and cauliflower together with a few tablespoonfuls of their steaming water and butter (if using). Season to taste with salt and pepper. Add the mash to the frying pan with the onion and sweet pepper and stir to combine.
  3. With a spatula, spread and smooth the mash. Make a well in the mash for each egg and crack one egg in each well. Cover and cook, undisturbed, lowering the heat so the mash doesn’t burn, until the whites are set and the yolks are cooked to your desired doneness. Scoop an egg along with the mash onto warmed plates and enjoy.

Millet-cauliflower “grits” topped with soft-boiled eggs (gluten-free, dairy-free, vegetarian)

An alternative to grits at breakfast or in place of mashed potatoes at dinner, millet and cauliflower, when cooked together, create a mild-flavored mixture with many possibilities. To cook the millet, use 3 parts liquid to 1 part millet for a mashed potato consistency; for a creamier version, add additional liquid at the end of the cooking.

In this brunch version, a jalapeño chile, chipotle powder, and a tomato season the grits-like dish, and each serving is topped with soft-boiled eggs, hot sauce, and avocado cubes. Inspired by a blog post by Patricia Joy Becker.

  • coconut oil or olive oil
  • onion, diced
  • unsweetened plant milk (soy, rice, or almond milk), water, homemade vegetable broth or store-bought, or a combination
  • kosher salt
  • millet, rinsed
  • cauliflower, cut into small florets
  • fresh chopped tomato or canned tomatoes
  • jalapeño chile, sliced
  • minced garlic or garlic powder
  • ground chipotle powder
  • freshly ground pepper
  • eggs
  • hot sauce or salsa
  • avocado, peeled and cubed
  1. In a saucepan, heat the oil over medium heat. Cook the onion until softened. Add the milk (3 parts liquid to 1 part millet) and season with salt. Bring to a rolling boil. Stir in the millet and cauliflower. Cover, bring to a simmer, reduce the heat to maintain a simmer and cook, stirring frequently, until the millet and cauliflower are cooked through, about 30 minutes. Mash the cauliflower into the millet. Add the tomato, jalapeño, and garlic and cook until the tomato becomes saucy. Add more milk, as needed, to create the consistency you want. Sprinkle with chipotle powder and season to taste with salt and pepper. Keep warm.
  2. Meanwhile, cook the eggs the way you like them. To serve, scoop a portion of millet-cauliflower mixture into each bowl and top with eggs, hot sauce, and avocado.

Pineapple, kiwi + apple salad with raisins + coconut (gluten-free, sugar-free, dairy-free, vegan)

Here’s an easy, tart-sweet fruit salad that will win kudos at a weekend brunch or anytime as a refreshing, healthy dessert or snack. Thank you to Joyce and Lucy from Sweet Annie’s Farm, near Fresno, California, for the ripe kiwifruit (find their fruit, veggies, and eggs in the San Francisco Bay Area on Saturdays at Sunnyvale’s farmers’ market and Sundays at Mountain View’s farmers’ market).

  • pineapple
  • kiwifruit
  • apple
  • raisins
  • fresh lime juice
  • unsweetened shredded coconut (optional)
  1. Trim away the top and bottom of the pineapple. With a sharp knife, peel the skin from top to bottom following the curve of the pineapple. Cut the pineapple into bite-size pieces and put in a large bowl, reserving any extra in a covered container in the refrigerator for another purpose.
  2. Peel the kiwi and core the apple. Cut into bite-size pieces and add to the bowl. Stir in the raisins and sprinkle with lime juice.
  3. Let the fruit salad sit for 15 minutes before serving to allow the raisins to plump up. Sprinkle with coconut and serve.

Apple pancakes (gluten-free, dairy-free, sugar-free, vegetarian)

These pancakes by the Sunday Brunch Chef are nice for a fall or winter weekend brunch, and any leftover cakes can be reheated for a weekday breakfast. Serve with eggs cooked to order, if you like, and your favorite pancake toppings—unsweetened applesauce, jam sweetened with fruit juice, or hydrated raisins (put raisins in a heatproof bowl, hydrate with boiling water until soft, mash a bit, and pour liquid and all over the cakes).

  • 1 cup gluten-free all-purpose flour
  • 1 cup almond meal
  • 1 tablespoon chia seeds (optional)
  • ¼ teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • 1 tart apple, cored and cut into very thin matchsticks
  • 1 tablespoon lemon juice
  • ½ tsp. pure vanilla extract
  • ¾ cup unsweetened non-dairy milk (such as almond, coconut, or soy), plus more as needed
  • 2 tbsp. coconut oil, vegetable oil, or melted butter, plus more for frying
  • 2 large eggs
  1. In a bowl, mix together the flour, almond meal, chia seeds, salt, baking soda, baking powder, and cinnamon.
  2. In a large bowl, combine the apple and lemon juice. Whisk in the vanilla, milk, oil, and eggs. Gradually whisk the flour mixture into the apple mixture, adding more milk as necessary to reach the consistency of pancake batter.
  3. Heat a small amount of oil in a skillet or on a griddle over medium heat. Pour on ¼ cup batter and cook until bubbles form. Flip pancake and cook until the underside is lightly browned. Transfer cooked pancake to a baking pan in a 175º oven or toaster oven to keep warm. Repeat with the remaining batter. Serve pancakes warm.

Open-face breakfast taco with roasted broccoli, fried egg, + pesto (gluten-free, dairy-free, vegetarian)

The toasty flavor of the broccoli complements the richness of the egg and the herby flavors of the pesto. To make this dish dairy-free, buy or make pesto without Parmesan cheese or sub in olive tapenade.

  • broccoli crowns, cut into small florets
  • extra-virgin olive oil
  • salt and pepper
  • eggs
  • corn tortillas
  • homemade or store-bought pesto of choice or olive tapenade, at room temperature
  • hot pepper sauce (optional)
  1. Preheat the toaster oven or regular oven to 400ºF. Line a baking pan with parchment paper.
  2. Toss the broccoli with olive oil and season with salt and pepper. Transfer to the prepared pan and spread into a single layer. Roast until browned on the edges and cooked through, checking every 5 minutes or so. Keep warm.
  3. Cook the eggs to order. Toast the tortillas.
  4. To serve, place a toasted corn tortilla on each plate, mound with broccoli, and top with an egg, a dollop of pesto, and a few drops of hot pepper sauce. ¡Olé!

Hot cereal with raisins, coconut, applesauce + nuts (gluten-free, dairy-free, sugar-free, vegetarian)

Made from brown rice, corn, sorghum, and buckwheat, Bob’s Red Mill’s Mighty Tasty Hot Cereal is gluten-free and worth a try. But you can use these ideas with your favorite hot cereal. The secret ingredient is applesauce, to thicken and sweeten the cereal without sugar.

  • hot cereal of choice
  • soy milk, nut milk, or rice milk
  • raisins
  • coconut flakes
  • unsweetened, organic applesauce
  • sliced or slivered nuts of choice
  • chia seeds
  • fresh fruit (optional)
  1. Prepare the hot cereal according to the package instructions. Instead of using all water to cook the cereal, considering using half milk.
  2. Add the raisins, coconut flakes, and applesauce while the cereal is cooking. When the cereal is done, turn off the heat and let the cereal rest for 5 minutes or so.
  3. To serve, stir in the nuts and chia seeds and add more milk and fresh fruit, if desired.

Chunky pan-roasted pepper + tomato enchilada sauce (gluten-free, dairy-free, vegetarian)

Not only is this an effective enchilada sauce, but it works over rice or as a side dish alongside tortillas and eggs for breakfast. The surprise ingredient: Refried beans add both texture and flavor, thickening the sauce in a delightful but unobtrusive way.

  • olive oil
  • sweet peppers, seeded and quartered
  • cherry tomatoes
  • regular tomatoes, cut into eighths
  • jalapeño chiles or other fresh chiles, quartered and thinly sliced
  • refried beans or mashed leftover beans
  • cumin seed
  • turmeric
  • salt and pepper
  1. Warm the oil in a large frying pan. Panfry the sweet peppers without turning over medium-high heat until charred. Rotate to char on all sides. Transfer to a cutting board, let cool, and then coarsely chop.
  2. Add more oil to the hot pan. Add the cherry tomatoes, cover, and cook without turning for 5 minutes. Stir in the regular tomatoes, lower the heat to medium, and cook, covered, until all of the tomatoes are soft and have given off their juices. Stir in the fresh chiles and cook for a minute or two. Stir in the beans and roasted peppers and cook for another minute or two. Add water as needed to create a sauce and heat through. Stir in the cumin and turmeric and season with salt and pepper to taste.

Soft breakfast polenta topped with charred vegetables + eggs (gluten-free, dairy-free, vegetarian)

Here’s a most satisfying summer breakfast that has the smoothness of polenta, the smoky-toasty flavor of charred vegetables and chipotle powder, and the richness of cooked eggs. If you don’t have fresh corn and peppers, use chopped vegetables of your choice and cook them until charred in spots.

  • ears of corn
  • coarsely ground cornmeal
  • avocado oil, coconut oil, or your favorite high-heat oil
  • Padron, shishito, banana, or other thin-walled peppers or chiles, coarsely chopped
  • kosher salt
  • chipotle chile powder
  • eggs
  • freshly ground black pepper
  • hot sauce
  1. Microwave unhusked ears of corn or steam husked ears of corn until barely cooked, 2 to 3 minutes. Transfer to a large cutting board, let cool, and cut kernels off the cobs.
  2. Cook cornmeal into soft polenta in the microwave or on the stovetop according to package instructions. Keep warm.
  3. Meanwhile, warm oil in a large pan over medium-high heat. Add peppers and cook, without stirring, for a minute or two. Add corn, sprinkle with salt, and cook, stirring only occasionally, until char spots appear on the vegetables. Stir in chile powder, cover, turn off heat, and let sit.
  4. Cook eggs your favorite way.
  5. Scoop polenta into individual bowls, top with the charred vegetables, and an egg or two. Season to taste with salt and pepper and serve with hot sauce on the side.