Why vegan brunch? Because it’s light, filling, refreshing. I don’t know about you, but those days of throwing down on heavy, greasy brunches are behind me. Give me something that sustains me, and makes me feel like I don’t want to just take a nap for the rest of my life.
That’s why I love what our good friends over at Purely Elizabeth are doing. They’re making great vegan foods that are easy to prepare and delicious to eat—and serve. So next weekend, do what I did recently and invite your pals over for a good, hearty, vegan brunch. Don’t even mention it’s vegan. I bet they wouldn’t even have noticed anyway. They’ll just notice you fed them good food that made them feel great for the rest of their day.
Enjoy these Purely Elizabeth recipes, which are a great way to step into veganism. They’re well-rounded, delicious, fresh, and interesting.
Berry Coconut Overnight Oats
Start brunch with this hearty, healthy, and creamy oatmeal. Overnight oats aren’t just easy; they’re so much better-tasting than those cardboard boxes of whatever’s sitting on your parents’ fridge. Plus, this recipe is gluten-free as well as vegan.
Ingredients (for one serving):
Purely Elizabeth Ancient Grain Granola
Combine oatmeal, milk, chia seeds, and honey in a jar and store overnight. In the morning, top with granola and berries.
Green Smoothie with Grain-Free Granola
A perfect complement to the oatmeal, this smoothie packs a spinach punch. Believe me when I tell you the banana and avocado make this whole thing taste slightly sweet and so refreshing, too.
Purely Elizabeth Grain-Free Granola
lavender sprigs (for garnish)
Blend all the ingredients (except the toppings) and top with granola. For lavender sprigs, why not invest in a little lavender? They’re only a few bucks and so easy to take care of, smell amazing, and when you clip the sprigs for your smoothies, your friends will want to put you right onto Pinterest.
Here’s your big showpiece for this brunch. A parfait that’s coconuty and fruity and just blow-your-socks off good. Here’s how to do it:
Spread the jam along the bottom of a weck jar. Layer the yogurt on top of the jam. Top with granola, raspberries and coconut flakes. Garnish with mint.