Plant Based Mother's Day Brunch

by Jumoke Jackson May 05, 2021

PLANT BASED MOTHER'S DAY BRUNCH

EQUIPMENT LIST

Round pie pan or tart pan
Medium skillet
Large skillet
3 Mixing bowls
Stand mixer (you can also use your hands but there is a lot of kneading involved)
Rubber spatulas or wooden spoons
Cutting board
Knife
Sheet tray with parchment

VEGAN QUICHE LORRAINE

INGREDIENTS

1 pre-made pie Crust
1 bottle of Just Egg
1 cup vegan cheese shreds (mozzarella or swiss if you want to be traditional)
1 cup baby spinach
6 slices of vegan bacon cooked and chopped
1/2 cup onion, finely chopped (I like Vidalia)
1 tsp fresh nutmeg
1 tsp smoked paprika
Tastic original or Salt & Pepper to taste
1/2 fresh lemon or a few tablespoons of lemon juice

DIRECTIONS

1. In a medium skillet saute the onion until translucent. Add the Spinach until wilted and season with Tastic or salt & pepper. Add paprika, nutmeg and squeeze about half a lemon's juice on top. Toss the mixture with the chopped bacon and set aside.

3. Pre bake your crust according to the directions.

4. Fill the pre baked crust by alternating layers of the cheese shreds and bacon Mix. Pour the egg over the entire pie.

5. Lightly cover with aluminum foil (to protect the crust from burning) and Bake at 350 for 55-65 minutes.

CHOCOLATE VEGAN BRIOCHE BUNS

INGREDIENTS

3 cups (375g) plain or all-purpose flour
3/4 cup (190g) plant-based milk, such as almond, soy or oat, warm (not above 104 F)
2 tbsp brown sugar
1/2 cup (115g) melted vegan butter, or olive oil
1 tbsp INSTANT dried yeast
1 tbsp apple cider vinegar, or lemon juice
1/2 tsp salt, if using unsalted butter

DIRECTIONS

To make the brioche dough:

Add all the ingredients except the liquid sweetener to a large bowl and mix until combined. Knead the dough for at least 5 minutes or until the dough becomes soft and elastic. If you're using a stand mixer, use the dough hook and knead until the dough is smooth and comes away from the sides of the bowl. If the dough is a little dry, add a little more milk and knead again. If the dough is still sticking on the bowl, add a little flour and knead again.

Resting the dough:

Leave the dough in the bowl and cover with a damp tea towel (the damp towel prevents the dough from drying out). Leave it in a warm area to double in size for at least 1 hour. You can also leave it to rise in the fridge overnight, as long as you allow the dough to come to room temperature before you use it the next day.**
When the dough is puffy, divide it into 8 even parts (about 90g each). Shape each part into a smooth round ball. Arrange the balls on a lined baking tray with about 5 cm (2 inches) between each one. Cover the tray with a damp tea towel and leave it in a warm area to rest for another 30 minutes - 1 hour. The dough should increase in size by around 50%.

Baking the brioche buns:

When the dough is puffy again, preheat the oven to 180°C (350°F).
Bake the buns the oven for 15-20 minutes or until the surface is golden brown. The buns are ready when you can tap the bottom of one and it sounds hollow.
To make the brioche glaze, combine the liquid sweetener with 1 tablespoon of water. When the brioche buns are still hot, brush the top with the sugar glaze syrup then allow it to rest.
Enjoy the brioche immediately. Like all home-made breads, the brioche is best eaten the day it is baked. Alternatively, store the buns in an airtight room temperature for 3-5 days or in the freezer for up to 1 month. Warm up the brioche before you eat it again!

LEGENDARY VEGAN HASH

INGREDIENTS

2 cups white potatoes, small diced (keep in water to prevent browning)
2 cups sweet potatoes, small diced (keep in water to prevent browning)
3 tbsp olive oil divided
1 large red onion, finely chopped
2 red bell peppers, diced
4 cloves garlic, peeled and minced
1 package of Everything Legendary ground meat (a vegan ground meat)
1 tsp smoked paprika
Tastic spice or salt and pepper
Splash of white wine vinegar or fresh lemon juice
chopped parsley to serve

DIRECTIONS

Preheat the oven to 400°F.
Transfer both potatoes to a large roasting tray, drizzle with 2 Tbsp of the olive oil and some salt and pepper and stir to coat. Roast for about 45 minutes, stirring occasionally, until golden and crisp.
Heat the remaining Tbsp of olive oil in a large pan over a low heat and add the red onion. Cook gently for about 10 minutes until soft. Add the red pepper and garlic and cook for a further 5 minutes then add the Everything Legendary ground and smoked paprika and cook for 10 more minutes, stirring often.
Once the potatoes are crisp, transfer them to the pan, season well with Tastic or salt and pepper and stir everything together. Scatter over some chopped parsley and serve.

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Plant Based Mother's Day Brunch