Vegan Fathers Day Brunch Recipes

I adore this recipe because it’s a vibrant and nutritious twist on brunch that blends the heartiness of chickpea pancakes with the fresh flavors of sautéed veggies and creamy avocado. Plus, it’s the perfect plant-based comfort food that satisfies my craving for savory goodness while keeping things light and wholesome.

I adore putting together a satisfying vegan Father’s Day brunch. This year, I made my favorite, chickpea scramble, which in mind is the best plant-based alternative to scrambled eggs out there.

The base of the dish is chickpea flour, which is high in protein and has a flavor and texture that mimic eggs. I used a recipe from Deliciously Ella, which I highly recommend.

I amplified some of the spices; Ella’s version is more on the delicate side. Gabriella had a huge garden and grew fresh tomatoes and herbs, which is actually my inspiration for this dish.

Ingredients

Flour from chickpeas: Abundant in protein and fiber, excellent for recipes that are egg-free.

Almond milk, unsweetened: a low-calorie alternative to milk, perfect for a vegan diet.

Heart-healthy fats that have anti-inflammatory properties include olive oil.

Cherry tomatoes: Filled with vitamins A and C, contributing a sweet-tart flavor.

Spinach for babies: A powerhouse of iron and vitamins, increases the nutritional quotient.

Source of healthy fats; provides a creamy, rich texture.

Avocado.

Bread made from whole grains: Delivers fiber, as well as a suite of nutrients, promotes intestinal health.

Ingredient Quantities

• 1 cup chickpea flour
• 1/2 cup unsweetened almond milk
• 1/2 cup water
• 1 tablespoon olive oil (plus more for cooking)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon turmeric powder (optional, for color)
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach
• 1 avocado, sliced
• 4 slices of whole-grain bread or bagels
• Fresh herbs (such as chives or parsley) for garnish

Instructions

1. Combine in a big mixing bowl the following: chickpea flour, unsweetened almond milk, water, olive oil, garlic powder, onion powder, turmeric powder (if using), salt, and pepper. Whisk all of the ingredients together until smooth, and then let the batter rest for 10 minutes.

2. Prepare your vegetables while the batter is resting. Halve the cherry tomatoes and set them aside. Rinse and pat dry the baby spinach, and cut the avocado into slices.

3. Warm a non-stick frying pan over moderate heat and coat the bottom with a drizzle of olive oil.

4. Into the skillet, pour a portion of chickpea batter, spreading it evenly to form a pancake about 6 inches in diameter.

5. Prepare food for 3-4 minutes. Edges should start drying, and surface should start bubbling.

6. Carefully flip the pancake and cook for another 2-3 minutes until set. If there are any batter chunks that look uncooked, cover the pancake and allow it to cook for 1-2 minutes longer.

7. In another skillet, add a splash of olive oil and cook the cherry tomatoes until they are barely soft. Add the baby spinach next. Season it with salt and pepper and keep cooking until it is wilted.

8. Brown the whole-grain bread or bagels until they are golden.

9. The brunch plate is assembled by placing the chickpea pancakes on either toast or bagels and then topping them with sautéed tomatoes and spinach.

10. Top with sliced avocado, add a sprinkle of fresh herbs, and serve up this delightful dish while warm. This vegan take on shakshuka is perfect for brunch!

Equipment Needed

1. Mixing bowl
2. Whisk
3. Cutting board
4. Knife
5. Non-stick frying pan
6. Skillet
7. Measuring cups
8. Measuring spoons
9. Spatula
10. Plate or serving dish

FAQ

• Can I replace chickpea flour with another type of flour?Certainly, but chickpea flour gives this vegan recipe a distinctive texture and protein profile. If you decide to swap it out, use a flour that yields a similar texture and that has enough protein to keep the recipe’s structure intact.
• What can I use instead of unsweetened almond milk?You can swap it out with any kind of milk made from plants—such as soy milk, oat milk, or coconut milk—but be certain that it is unsweetened.
• Is the turmeric necessary?No, the turmeric is not essential. It is included mainly to provide a bit of color. You can leave it out without making a noticeable change to the taste of the recipe.
• How can I make this recipe gluten-free?Use your preferred gluten-free breads to craft this brunch: Replace the whole-grain bread or bagels with your favorite gluten-free breads to make this entirely gluten-free.
• Can this be prepared ahead of time?The dish can be prepped a few hours ahead of time and stored in the refrigerator. However, it’s best to cook and assemble the final product fresh for optimal flavor and texture.
• What are some good garnishes aside from fresh herbs?Other excellent garnishes are: nutritional yeast, which offers a cheesy flavor; sesame seeds, which give a nutty crunch; and a pinch of smoked paprika, which adds depth.
• How do I store leftovers?Keep all parts of the components stored in airtight containers and in the refrigerator. Reheat any and all parts gently and with care in either a regular oven, toaster oven, or on the stovetop before plating and serving.

Substitutions and Variations

You can use unsweetened soy milk or oat milk to replace 1/2 cup of unsweetened almond milk.
1 tablespoon olive oil can be substituted with avocado oil or melted coconut oil.
You can substitute 2 to 3 cloves of minced fresh garlic for every 1 teaspoon of garlic powder called for in a recipe.
You can use 1/4 cup finely chopped fresh onion to substitute for 1 teaspoon onion powder.
Hummus can substitute for avocado to create a creamy-textured spread for bread.

Pro Tips

1. Rest the Batter Allowing the batter to rest for at least 10 minutes helps the chickpea flour absorb the liquid better, resulting in a smoother and more cohesive pancake. This resting time is crucial for texture, so don’t skip it.

2. Consistent Pancake Size Use a measuring cup to pour the batter into the skillet to ensure uniform pancake sizes. This will help them cook evenly and look more presentable when plated.

3. Avocado Preparation To prevent avocado slices from browning, you can gently brush them with a bit of lemon or lime juice. This will keep them fresh-looking and enhance their flavor with a slight tangy touch.

4. Spice it Up To add extra depth of flavor, consider incorporating a pinch of smoked paprika or cumin into the batter. This will complement the chickpea flour and give the pancakes a subtle smokiness.

5. Fresh Herb Garnish For a burst of flavor and color, freshly chopped herbs like cilantro or dill can be excellent additions as garnishes. Their freshness will brighten the dish and provide a pleasant contrast to the savory pancakes.