Vegan Mother's Day Brunch Recipes She Won't Forget - PETA

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Vegan Mother's Day Brunch Recipes She Won't Forget - PETA

Vegan Mother's Day Brunch Recipes She Won't Forget - PETA

Posted: 05 May 2021 09:58 AM PDT

Published by Rebecca Maness.

On Mother's Day, it's important to celebrate all mothers, including moms of different species. By hosting a vegan Mother's Day brunch, you can show gratitude to your mother while ensuring that other animals are able to be doting mothers as well. In the dairy and egg industries, mother cows and hens never get the chance to care for their young. Farmers forcibly impregnate them, steal their babies to keep them producing milk and eggs until they can no longer do so, and then kill them. These products of a mother's suffering have no place on your plate—so we've chosen some scrumptious brunch dishes that are truly kind to all moms.

Choose some of these vegan Mother's Day brunch recipes for an unforgettable day:

Savory

These savory dishes are packed with protein, which helps give moms all the energy that they need to be the superheroes they are!

Vegan Eggs Benedict with Homemade Hollandaise

The Buddhist Chef's Tofu Scramble

Vegan Omelette Recipe (No Tofu)

Vegan Breakfast Skillet

Vegan Breakfast Sandwich

Epic Breakfast Burrito

vegan food, burrito, vegan burrito

Easy Vegan Quiche

Avocado Toast

Sweet

If your mom prefers sweet stuff, why not make one of these dishes the star of the show? They could also serve as a delicious dessert after one of the savory mains.

Waffle Brunch Board

Vanilla French Toast with Strawberry Sauce

Layered Blueberry 'Ricotta' Pancakes

Cinnamon Peach Skillet Rolls with Peach Glaze

Blueberry-Lavender Nice Cream

banana ice cream

Double Chocolate Chip Muffins

Berry Overnight Oats Crumble Cup

Beverages

A vegan Mother's Day brunch wouldn't be complete without a delicious drink to round it out. These refreshing spritzers and cocktails are great for warm spring days, and the warming oat milk latte is like a hug in a mug.

The Best Mimosa

The Ultimate Bloody Mary Bar

Oatmilk Matcha Latte + Matcha Tahini Smoothie

Kombucha Mimosa Mocktail

Immune Boosters Juice with Beetroot & Ginger

Perfect Summertime Lemonade

White Wine Sangria

There are plenty of other wonderful ways to show your mom how much she's loved, like giving her a compassionate gift that helps animals, too. Continue to show your appreciation for all mothers beyond Mother's Day by going vegan:

Order a Free Vegan Starter Kit

Eggplant Veggie Sliders Recipe — How To Make Vegetarian Low-Carb Eggplant Burgers - Delish.com

Posted: 07 May 2021 12:39 PM PDT

Imagined on day 3 of 4 days of cooking with a $15 budget, these veggie sliders stole the show and were crowned the winner of the entire line-up of recipes. After working at Delish for a couple of years, I'd seen us turn out low-carb or gluten-free variations of crowd favs, including No-Bun Bruschetta Burgers, which feature cut tomatoes in place of burger buns. 

It was a no-brainer, then, that when I looked over to my batch of baby eggplants, I thought "BUNS." Makinze had developed a super flavorful Mediterranean Grilled Eggplant and I took inspiration from that recipe to give these buns a slightly charred "toasting" in a lightly-oiled pan. To ensure you don't have any trouble sinking your teeth into your buns, I recommend slicing off the purple peel off the ends of the eggplant to avoid a rubbery exterior. Those ends are delicious and wonderfully textured when chopped, though, so be sure to save them and toss them into your patty mixture stir-fry.

To maximize tenderness, I call for sprinkling salt onto the sliced eggplants and letting that sink in and draw out moisture for 30 minutes. If you're indeed using baby eggplants, this might not be a crucial step if you're short on time, but this process not only softens the eggplant but also seasons it. If you do this step first before prepping your other veggies, that timing might just work out perfectly anyway.

As for how these taste? I mean...they're not a cheeseburger. They have cheese (if you want; if you're vegan, just leave out the cheddar!) but they are obviously made of vegetables and not moo-meat. If you can adjust your expectations accordingly, I think these are simply lovely.

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Yields: 1 dozen

Prep Time: 0 hours 20 mins

Total Time: 1 hour 10 mins

12

baby Indian eggplants, sliced into ½" planks 

Kosher salt

Extra-virgin olive oil

1/4

carrot, diced

1/2

yellow onion, diced

1

russet potato, peeled and diced

1

beet, peeled and diced

2

small red radishes, diced

1 c.

chopped cauliflower

1 tsp.

steak seasoning

1 tsp.

gochugaru or crushed red pepper flakes

1/2 tsp.

freshly ground black pepper

3 oz.

yellow cheddar, sliced

Sliced avocado, for serving

Ketchup, for serving

Pickles, for serving

  1. Make the buns: place sliced eggplants on a paper-towel lined baking sheet. Sprinkle both sides of cut eggplant with salt and let drain for 30 minutes. Pat dry.
  2. Meanwhile, make patties: In a large skillet over medium heat, heat 1 tablespoon oil. Add carrots, onion, potato, beet, radish, cauliflower and cook until vegetables soften, 5 to 6 minutes. Add steak seasoning, gochugaru, pepper, and season with salt. Remove from heat and let cool.
  3. Transfer cooled vegetables to a food processor and pulse until lentil-sized pieces form. Transfer mixture to a large bowl and add in black beans, using your clean hand or a wooden spoon to partially mash beans until mixture is cohesive. Portion and shape into 12 patties to fit your eggplant "buns."
  4. Cook the buns: Return skillet to medium heat and heat 2 teaspoons oil. Add in a single layer of eggplant slices, making sure not to overcrowd the pan or overlap the pieces. Cook, flipping as needed, until edges are golden and centers begin to turn slightly translucent. Transfer to baking sheet, and repeat with remaining eggplant, adding more oil as necessary.
  5. Cook the patties: Return skillet to medium heat and heat 2 teaspoons oil. Add in a single layer of patties, making sure not to overcrowd the pan or overlap the pieces. Cook until both sides are golden, flipping gently as needed, topping each patty with a small slice of cheddar in the last minute of cooking. Repeat with remaining patties.
  6. Assemble the sliders: Top one eggplant "bun" with a patty, a thin slice of avocado, ketchup, and pickles. Close slider with one more eggplant bun.
eggplant veggie sliders delishcom

June Xie

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Recipe: Navratan Korma is a vegetarian dish fit for royalty - Hindustan Times

Posted: 06 May 2021 05:25 AM PDT

Navratan Korma literally translates to 'nav' which means nine and 'ratan' which translates to jewel, and this rich vegetarian curry is surely fit for royalty. This recipe is believed to have gotten its name from the nine courtiers of King Akbar of the Mughal dynasty and one taste of this sweet and decadent curry will transport you to a different era altogether. While this recipe is a vegetarian version, one can always add protein in the form of chicken and/or paneer and give the recipe another dimension. The curry of this recipe is made essentially with onion, ginger, garlic, cashews and poppy seeds, although some people also prefer to add almonds and melon seeds. This recipe has nine key ingredients - which is probably the reason behind the name - which are a mix of vegetables, fruits, and nuts, and are sweet in taste. If you are a lover of sweet curries then this dish is just for you. This recipe doesn't even take an hour to cook (around 50 minutes to be precise) and the results are truly worth it. Check it out:

Ingredients

2 tablespoons, Butter

1/2 cup, Onion paste

2 teaspoons, Ginger garlic paste

1/2 teaspoons, Turmeric powder

2 teaspoons, Coriander powder

1 teaspoons, Chilli powder

1/2 cup, Tomato crushed

1/4 cup, Cashewnuts fried

1 cup, Chopped veggies ( carrots, french beans, etc)

1/2 cup, Fried paneer dice

1 cup, Coconut milk

2 tablespoons, Fresh cream

1/4 cup, Canned pineapple pieces

1 pinch, Garam masala

Salt as per taste

Instructions

Heat butter in a pan, to this add Onion, Ginger and Garlic paste and cook on medium heat for 3 min. To this add your masalas like coriander and chilli powder followed by the tomato, cashews and around two tablespoons of water.

Let this simmer for a bit, then add in your vegetables and cashew paste. Add salt to taste.

After the vegetables have softened slightly add in your Coconut milk, Pineapple, paneer (or chicken) and also your Garam Masala. Simmer for a little bit until everything comes together.

Serve hot with naan, roti or basmati rice and/or pulao depending on your preference.

(Recipe courtesy Foodism)

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