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4 Vegan Recipes For You – A Weekend Brunch And….

4 Vegan Recipes to enjoy A Weekend Brunch and more

Vegan Recipes for you to enjoy we have a Weekend Brunch some Oat Flour Apple Pancakes designed by our Award winning sisters,

Almond Coconut cookies and Wholewheat Banana Coconut Muffins, two recipes from the Desserted Girl in Mumbai.

All these recipes are prepared for you from ambitious Ladies who love cooking and share their recipes with us. If you like them please visit the blog of this ladies. All these recipes are healthy tasty and nutritious and created to enjoy. Prepare for your family and friends and indulge .

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4 Vegan Recipes For You – A Weekend Brunch And….



vegan brunch

Homemade Baked Beans & Hash Browns with Wilted Chard 

For the hash browns:
2 potatoes
1 onion
1 tspn turmeric
1 tspn cumin seeds
Salt and pepper
Coconut oil

For the baked beans:
1 tin of haricot beans
1 tins of borlotti beans
1 tin of chopped tomatoes
1 onion
1 clover of garlic
1 tspn cumin
1 tspn paprika
A couple of dashes of tabasco
1 tspn chilli powder
Salt and pepper

  • Grate the potatoes and squeeze all the water out of them.
  • Thinly slice the onion and mix together with the grated potato.
  • Stir through the turmeric, cumin seeds and season with salt and pepper.
  • In a frying pan, melt the coconut oil on quite a high heat and place heaped spoonfuls of the potato mix into the pan (you can probably cook about 3 or 4 at a time). Flatten them out into patties using a spatula.
  • Once they have cooked on one side turn the hash browns over, the cooked side should stick together. Once they are done, put them on a dish and keep them warm under the grill as you cook the rest of the mixture.
  • Thinly slice the onion, melt the coconut oil in a saucepan and slowly cook the onions. Add the beans and spices to the pan along with the tomatoes.
  • Slowly bring them to the boil and then simmer gently for 15-20 minutes. Add the tabasco and some chilli powder.
  • In another pan, add the chard and cover with boiling water. Simmer for 5 minutes until wilted, then drain any excess water.

Weekends aren’t always those lazy, foodies filled ones we see. But, I’m definitely going to try and slow them down somewhat and make them more enjoyable.

Happy brunching!

More Recipes for Breakfast here >Breakfast fun

Almond Coconut Cookies with Cacao Nibs

The weeknight baking monster struck again. I mean, when you can wake up to fresh cookies, that is a monster that should always be welcome.

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These little guys are on the healthier side of the cookie spectrum. A bit of butter and some sugar aside, there’s almonds, wholewheat flour, coconut and cacao nibs, leftover from this fabulous loaf.

Hearty, nutty and just what a dreary weekday morning could use.

What you’ll need:

1 cup ground almonds

1/4 cup wholewheat flour (or use another 1/4 cup ground almonds for a gluten-free version)

1/2 cup shredded, unsweetened coconut (if frozen, thaw for at least 30 minutes)

1/3 cup cacao nibs/chocolate chips

1/2 tsp baking powder

1/4 tsp salt, if using unsalted butter or coconut oil

1/3 cup brown sugar

1 egg

3 tbsps melted butter (or coconut oil for a dairy-free version; regular vegetable oil will not solidify so you will have thinner cookies)

1/2 tsp vanilla extract


What to do:

1. In a bowl, combine the ground almonds, flour, coconut, cacao nibs, baking powder and salt and sugar. Mix well to combine.

2. In a separate bowl, beat the egg until almost doubled in volume, frothy and pale. Add the butter and vanilla and beat again to combine.

3. Fold in the dry ingredients gently till you have a sticky dough. Cover the bowl with clingfilm and refrigerate for at least 3 hours or overnight.

4. When ready to bake, preheat the oven to 190 C and line or grease a baking tray.

5. Shape the dough into equal rounds, I got 9 cookies. Bake for 10 to 12 minutes until browned on the sides and set in the middle, but not hard. Allow to cool before eating. Source > 

 Wholewheat Banana Coconut Muffins (Vegan)

Ok, so I know I endorse weeknight baking a lot. The trouble is sometimes the weeknight extends into the wee hours of the next weekday, when you really want to sleep, but the muffins take what seems like an eternity to bake and then there’s the question of how to wait up till they are cool enough to be covered so that you can avoid the nightmares of leaving food lying around open.

No, this stuff only happens to me?

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Luckily, sometime in the middle of the night, the super light sleeper I married, woke up, neatly covered said muffins and I slept on. True Valentine 😀

These muffins are soft, moist, tender. Filled with bananas, strawberries and coconut. Made with wholewheat flour, coconut sugar, and a bit of olive oil.

Dairy-free, eggless, healthy fabulousness. Make sure you use very, very ripe bananas because they help sweeten the muffins. Coconut sugar does too, but on the whole, these are just barely sweet.

Strangely, even with all the various forms of coconut in there, the muffins are not overly coconut-y. Just the perfect tropical treat 😛

What you’ll need:

2 cups wholewheat flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

4 large, very ripe bananas

1/2 cup coconut sugar (or brown sugar)

1/4 cup olive oil (or melted and cooled coconut oil)

1/2 cup plus 2 tbsps coconut milk (I use Dabur)

1 tsp vanilla extract

3/4 cup shredded coconut


What to do > click here :Banana Coconut Muffins (Vegan)

 Click here for more Muffins or Cupcakes

Oat Flour, Apple Pancakes


I’d share my adapted recipe on the off chance your cupboard is also lacking in stoneground buckwheat flour : )

They’re the perfect answer to pancakes when the day springs itself upon you and all you have in the cupboard are oats.

Oat Flour, Apple Pancakes

125g Porridge oats
2 tbsp Ground flax seeds + 6 tbsp water
40g Porridge oats
1 1/2 tsp Baking powder
1 tbsp Coconut Sugar
1 tsp Ground cinnamon
1/4 cup Unsweetened apple sauce (or 2 small apples)
1 cup Non-dairy milk
Coconut oil for frying

For topping:
Maple syrup
Apple sauce
Ground cinnamon

  • If making the apple sauce from scratch, peel and finely dice 2 small apples and place in a small saucepan with 3-4 tbsp water. Cook on a medium heat for around 15 minutes and stir regularly, adding a little extra water if necessary until the apple has broken down and you have a good consistency.
  • Whisk the ground flax seed and water together with a fork in a small bowl and set aside.
  • Grind 125g oats in a food processor for a few minutes until you have a fine flour.
  • Mix together the ground oats and remaining dry ingredients in a large bowl.
  • Put a large frying pan on to a high heat so you’re ready to start frying straight away.
  • Make a well in the dry ingredients and add in the flax mixture, milk and 1/4 cup of apple sauce, leaving the remaining for topping. Mix together until just combined.
  • Add 1 tsp coconut oil to the pan, then spoon in just under 1/2 cup of the batter. You should be able to fit 3 pancakes the pan at a time. Fry for a few minutes until they start to brown and then flip using a spatula and fry for another couple of minutes until brown.
  • Keep warm under a grill whilst you fry the remaining pancakes.
  • Serve straight away with maple syrup, apple sauce and a sprinkle of ground cinnamon.
  • Source > Wrapped in Newspaper