These vegan teriyaki meatballs have the perfect texture and rich, savory flavor! They are incredibly easy to make, coated in a homemade sweet and sticky teriyaki sauce, and great for meal prep.

You guys knew I’d be back with another veggie meatballs recipe , didn’t ya? I promise you’re going to love these sweet and sticky vegan teriyaki meatballs. They’re cauliflower meatballs — or vegetarian meatballs, or literally whatever you want to call them — and they’re about to make your next weeknight meal EPIC.

Reasons to Love This Vegan Meatballs Recipe

• Sweet and sticky. I slather these easy meatballs with a thick and syrupy homemade teriyaki sauce. You can repurpose leftover sauce for more dinners, too, like crispy teriyaki tofu .
• The perfect texture. Firm enough to stick a fork in and not fall apart, but still moist on the inside.
• Freezer-friendly. Just freeze without the sauce!
• Meal prep friendly. Make like 40 of these juicy meatless meatballs and add them to everything in life.

Notes on the Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Roasted cauliflower — I love roasted cauliflower, and it’s the perfect base for these veggie meatballs. Roast it before ricing it for such a lovely depth of flavour!
• Quinoa — My favorite ancient grain! I love the texture quinoa adds to these vegan meatballs
• Egg substitute — Where there’s meatballs, you need a binder — but how can you make meatballs without eggs? You can use egg replacers ( I prefer Bob’s Red Mill ) or make a flax egg !
• Red onion — I love the slightly sharp bite of red onion. You can use white or yellow onions in a pinch.
• Garlic — Everything is better with garlic, and these Asian-inspired meatballs are no exception. Can you ever use too much?
• Breadcrumbs — Every meatball needs some breadcrumbs! This helps hold everything together without being too dense.
• Coconut oil — You need to brown the “meatballs” before adding the yummy sauce, and I always cook mine in coconut oil for the best char.

For the Homemade Teriyaki Sauce

• Soy sauce — I usually use a light soy sauce or liquid aminos as the base of this sticky-sweet sauce. Choose your fav!
• Sugar — You can use raw brown sugar or coconut sugar for this teriyaki sauce. You just need a little sweetness to balance the sauce.
• Sesame seeds — I love the extra nutty crunch of sesame seeds!
• Cornstarch — To make this luscious sauce stick to the meatballs, I recommend a little cornstarch.
• Rice wine vinegar — If your teriyaki sauce is missing a little tang, this is what you need.

How to Make Vegan Meatballs

This is a quick overview of the steps to make the best vegan meatballs slathered with rich, sticky teriyaki sauce. Scroll down to the recipe card for the full, printable instructions.

• First, make the vegan teriyaki sauce. Mix the soy sauce, brown sugar, cornstarch, water, ground ginger, sesame seeds, and rice wine vinegar. Simmer it all for 5 minutes, and then set the sauce aside until the end.

• Prepare the cauliflower base. Next, chop up the cauliflower. Roast it in a little oil at 450ºF for 15-20 minutes, until it’s beautifully golden brown. Pulse the roasted cauliflower in your food processor for a few minutes until it’s completely riced.

• Add the remaining ingredients. Now, mix your riced roasted cauliflower with the cooked quinoa, egg replacement, red onion, black pepper, salt, garlic, and breadcrumbs. Mix until all of the ingredients are thoroughly combined. This helps the meatballs stay together.

• Shape the meatballs. To make the meatballs, use a tablespoon or scoop to make evenly sized meatballs, then roll them with your hands.
• Brown the meatballs. Cook for a few minutes on all sides, but be sure not to overcrowd the pan! This will lead to steamed veggie meatballs without that golden char.
• Add the teriyaki sauce. When all the meatballs are cooked, put them back in the warm pan (not over the heat) and add the sauce. Mix until everything is coated and delicious!

Feeling Extra? Add Pineapple!

I love boosting the sweet-savory contrast in the teriyaki sauce with fresh, overripe pineapple. Add diced or drained, canned pineapple when you combine the sauce ingredients, and let it simmer and cook down with the sauce. Another delicious option is to serve these saucy meatballs over pineapple fried rice !

• Mix, mix, mix. If your meatballs aren’t staying together, keep mixing! An even distribution of the roasted cauliflower rice, quinoa, and other ingredients will help hold everything in place when you sauté them.
• Don’t crowd the pan. If you add too many meatballs to the sauté pan at once, they’ll still cook, but you won’t get that golden char on the outside. Be sure to leave a little room around each meatball, and sauté them in batches if you need to. You can tent the cooked veggie meatballs with foil to keep them warm.
• Turn off the heat. When you add the sauce, make sure the heat is off and the pan is slightly cooled. Otherwise, the sauce could splatter and/or thicken way too much.

Try These Serving Ideas

There’s nothing better than having teriyaki veggie meatballs pre-made and sitting in your fridge, waiting for you to add them to your favorite vegan meals.

• As an appetizer, with homemade inari sushi and avocado sushi .
• Serve these on top of pasta or sesame noodles .
• With white rice , fried rice , or quinoa.
• Squished down into a hoagie or tucked into dinner rolls for sliders.
• Rolled into pita or lettuce wraps . I think you get the picture!

How to Store and Reheat Leftovers

• Refrigerate. Store any leftover vegan teriyaki meatballs in an airtight container in the fridge for up to 4 days.
• Freeze. You can freeze the cooked or uncooked vegan meatballs for up to 2 months. To freeze the uncooked meatballs, I recommend flash-freezing the meatballs on a baking sheet, then transferring them to a freezer-safe container or bag. For cooked, sauced meatballs, freeze them airtight in the sauce once they’re completely cooled.
• Reheat. Cook any unbaked meatballs right from frozen. To warm up leftovers, reheat the teriyaki meatballs in a saucepan on the stove, in the oven, or using the microwave or air fryer until they’re warmed through.

More Vegan Meatballs Recipes

• Vegan Swedish Meatballs
• Buffalo Quinoa Cauliflower Vegan Meatballs
• Vegan Spaghetti and Meatballs
• Vegan Cranberry Meatballs

Ingredients

Vegan Meatball Ingredients

• 8 ounces roasted cauliflower (instructions below) , (1 cup)
• 1 cup cooked quinoa , (137g)
• 2 Bob’s Red Mill Egg Replacers OR flax eggs , if flax eggs, less one tablespoon of liquid per flax egg
• ½ cup red onion, finely diced , (114g)
• 1/2 teaspoon ground black pepper
• ¾ teaspoon sea salt
• 3 cloves garlic , minced
• 1 cup breadcrumbs , gluten free if needed
• 1 ½ tablespoons coconut oil

Teriyaki Sauce Ingredients

• 1/4 cup light soy sauce or liquid aminos
• ¼ cup raw unrefined brown sugar or coconut sugar
• 1 teaspoon cornstarch + 1 teaspoon water , stirred together
• ½ teaspoon ground ginger
• 2 teaspoons sesame seeds
• 1 tablespoon rice wine vinegar
• ¼ cup water
• chopped scallion , to garnish

Instructions

Teriyaki Sauce

• Mix all the ingredients together, bring to a boil, then to a medium low heat in a sauce pan until completely incorporated, about 5 minutes. Stir occasionally. Set aside until ready to use.

Vegan Meatballs Base

• Preheat oven to 450°F/230°C. Cut the cauliflower’s stem off, and cut into even-sized florets. Drizzle the cauliflower with maybe a teaspoon of oil. Roast the cauliflower for 15-20 minutes in the oven. Remove and allow to cool for a few minutes.
• In a food processor, add the cauliflower and pulse it until it’s completely riced. Remove from the food processor. You only need 1 cup of this for this recipe and 8 ounces should make about 1 cup.
• Add the 1 cup of riced cauliflower and all the other meatball ingredients EXCEPT the coconut oil. You can pulse them or mix them together until they form into a tight ball, combining everything. You want to ensure they are so mixed together that you’re not seeing individual cauliflower or quinoa florets, it’s all one big mixture. That’s how you’ll ensure the meatballs will hold together!
• Heat the coconut oil in a pan over medium high heat. While it’s heating, use a tablespoon measurer to form one raw meatball and shape into a ball with your fingers. You can place them on a plate while the oil heats.
• Add one meatball to test the oil. Cook on one side for about 1-2 minutes, turning on all sides onto fully cooked inside and out, about 4 minutes. You can add as many meatballs as can fit in the pan without overcrowding it, cooking them all for about 4-5 minutes turning on each side, to cook them through.
• Lower/turn the heat off. When the heat has cooled down, add in the sauce. You want to do this because if the pan is too hot, the sauce will spew and the heat can be dangerous while so hot.
• Coat the meatballs in the sauce and then remove the pan from the stove. Serve the meatballs and enjoy!! You can enjoy these vegan meatballs alone, in a nice hoagie or with cauliflower rice or quinoa on the side, you know, for a double down. You could even have them on toothpicks as an appetiser at your Super Bowl party!

Notes

• I strongly recommend using the Bob’s Red Mill Egg Replacer ! It acts just like regular eggs and is really great for binding these vegan meatballs.
• For freezing, freeze these meatballs without the sauce on. Them allow them to thaw, crisp them up again in the pan, and then coat in the sauce. These meatballs will last in your fridge for up to a week (assuming your cauliflower/base ingredients are fresh, of course!).

These vegan teriyaki meatballs have the perfect texture and rich, savory flavor! They are incredibly easy to make, coated in a homemade sweet and sticky teriyaki sauce, and great for meal prep.

You guys knew I’d be back with another veggie meatballs recipe , didn’t ya? I promise you’re going to love these sweet and sticky vegan teriyaki meatballs. They’re cauliflower meatballs — or vegetarian meatballs, or literally whatever you want to call them — and they’re about to make your next weeknight meal EPIC.

Reasons to Love This Vegan Meatballs Recipe

• Sweet and sticky. I slather these easy meatballs with a thick and syrupy homemade teriyaki sauce. You can repurpose leftover sauce for more dinners, too, like crispy teriyaki tofu .
• The perfect texture. Firm enough to stick a fork in and not fall apart, but still moist on the inside.
• Freezer-friendly. Just freeze without the sauce!
• Meal prep friendly. Make like 40 of these juicy meatless meatballs and add them to everything in life.

Notes on the Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Roasted cauliflower — I love roasted cauliflower, and it’s the perfect base for these veggie meatballs. Roast it before ricing it for such a lovely depth of flavour!
• Quinoa — My favorite ancient grain! I love the texture quinoa adds to these vegan meatballs
• Egg substitute — Where there’s meatballs, you need a binder — but how can you make meatballs without eggs? You can use egg replacers ( I prefer Bob’s Red Mill ) or make a flax egg !
• Red onion — I love the slightly sharp bite of red onion. You can use white or yellow onions in a pinch.
• Garlic — Everything is better with garlic, and these Asian-inspired meatballs are no exception. Can you ever use too much?
• Breadcrumbs — Every meatball needs some breadcrumbs! This helps hold everything together without being too dense.
• Coconut oil — You need to brown the “meatballs” before adding the yummy sauce, and I always cook mine in coconut oil for the best char.

For the Homemade Teriyaki Sauce

• Soy sauce — I usually use a light soy sauce or liquid aminos as the base of this sticky-sweet sauce. Choose your fav!
• Sugar — You can use raw brown sugar or coconut sugar for this teriyaki sauce. You just need a little sweetness to balance the sauce.
• Sesame seeds — I love the extra nutty crunch of sesame seeds!
• Cornstarch — To make this luscious sauce stick to the meatballs, I recommend a little cornstarch.
• Rice wine vinegar — If your teriyaki sauce is missing a little tang, this is what you need.

How to Make Vegan Meatballs

This is a quick overview of the steps to make the best vegan meatballs slathered with rich, sticky teriyaki sauce. Scroll down to the recipe card for the full, printable instructions.

• First, make the vegan teriyaki sauce. Mix the soy sauce, brown sugar, cornstarch, water, ground ginger, sesame seeds, and rice wine vinegar. Simmer it all for 5 minutes, and then set the sauce aside until the end.

• Prepare the cauliflower base. Next, chop up the cauliflower. Roast it in a little oil at 450ºF for 15-20 minutes, until it’s beautifully golden brown. Pulse the roasted cauliflower in your food processor for a few minutes until it’s completely riced.

• Add the remaining ingredients. Now, mix your riced roasted cauliflower with the cooked quinoa, egg replacement, red onion, black pepper, salt, garlic, and breadcrumbs. Mix until all of the ingredients are thoroughly combined. This helps the meatballs stay together.

• Shape the meatballs. To make the meatballs, use a tablespoon or scoop to make evenly sized meatballs, then roll them with your hands.
• Brown the meatballs. Cook for a few minutes on all sides, but be sure not to overcrowd the pan! This will lead to steamed veggie meatballs without that golden char.
• Add the teriyaki sauce. When all the meatballs are cooked, put them back in the warm pan (not over the heat) and add the sauce. Mix until everything is coated and delicious!

Feeling Extra? Add Pineapple!

I love boosting the sweet-savory contrast in the teriyaki sauce with fresh, overripe pineapple. Add diced or drained, canned pineapple when you combine the sauce ingredients, and let it simmer and cook down with the sauce. Another delicious option is to serve these saucy meatballs over pineapple fried rice !

• Mix, mix, mix. If your meatballs aren’t staying together, keep mixing! An even distribution of the roasted cauliflower rice, quinoa, and other ingredients will help hold everything in place when you sauté them.
• Don’t crowd the pan. If you add too many meatballs to the sauté pan at once, they’ll still cook, but you won’t get that golden char on the outside. Be sure to leave a little room around each meatball, and sauté them in batches if you need to. You can tent the cooked veggie meatballs with foil to keep them warm.
• Turn off the heat. When you add the sauce, make sure the heat is off and the pan is slightly cooled. Otherwise, the sauce could splatter and/or thicken way too much.

Try These Serving Ideas

There’s nothing better than having teriyaki veggie meatballs pre-made and sitting in your fridge, waiting for you to add them to your favorite vegan meals.

• As an appetizer, with homemade inari sushi and avocado sushi .
• Serve these on top of pasta or sesame noodles .
• With white rice , fried rice , or quinoa.
• Squished down into a hoagie or tucked into dinner rolls for sliders.
• Rolled into pita or lettuce wraps . I think you get the picture!

How to Store and Reheat Leftovers

• Refrigerate. Store any leftover vegan teriyaki meatballs in an airtight container in the fridge for up to 4 days.
• Freeze. You can freeze the cooked or uncooked vegan meatballs for up to 2 months. To freeze the uncooked meatballs, I recommend flash-freezing the meatballs on a baking sheet, then transferring them to a freezer-safe container or bag. For cooked, sauced meatballs, freeze them airtight in the sauce once they’re completely cooled.
• Reheat. Cook any unbaked meatballs right from frozen. To warm up leftovers, reheat the teriyaki meatballs in a saucepan on the stove, in the oven, or using the microwave or air fryer until they’re warmed through.

More Vegan Meatballs Recipes

• Vegan Swedish Meatballs
• Buffalo Quinoa Cauliflower Vegan Meatballs
• Vegan Spaghetti and Meatballs
• Vegan Cranberry Meatballs

Ingredients

Vegan Meatball Ingredients

• 8 ounces roasted cauliflower (instructions below) , (1 cup)
• 1 cup cooked quinoa , (137g)
• 2 Bob’s Red Mill Egg Replacers OR flax eggs , if flax eggs, less one tablespoon of liquid per flax egg
• ½ cup red onion, finely diced , (114g)
• 1/2 teaspoon ground black pepper
• ¾ teaspoon sea salt
• 3 cloves garlic , minced
• 1 cup breadcrumbs , gluten free if needed
• 1 ½ tablespoons coconut oil

Teriyaki Sauce Ingredients

• 1/4 cup light soy sauce or liquid aminos
• ¼ cup raw unrefined brown sugar or coconut sugar
• 1 teaspoon cornstarch + 1 teaspoon water , stirred together
• ½ teaspoon ground ginger
• 2 teaspoons sesame seeds
• 1 tablespoon rice wine vinegar
• ¼ cup water
• chopped scallion , to garnish

Instructions

Teriyaki Sauce

• Mix all the ingredients together, bring to a boil, then to a medium low heat in a sauce pan until completely incorporated, about 5 minutes. Stir occasionally. Set aside until ready to use.

Vegan Meatballs Base

• Preheat oven to 450°F/230°C. Cut the cauliflower’s stem off, and cut into even-sized florets. Drizzle the cauliflower with maybe a teaspoon of oil. Roast the cauliflower for 15-20 minutes in the oven. Remove and allow to cool for a few minutes.
• In a food processor, add the cauliflower and pulse it until it’s completely riced. Remove from the food processor. You only need 1 cup of this for this recipe and 8 ounces should make about 1 cup.
• Add the 1 cup of riced cauliflower and all the other meatball ingredients EXCEPT the coconut oil. You can pulse them or mix them together until they form into a tight ball, combining everything. You want to ensure they are so mixed together that you’re not seeing individual cauliflower or quinoa florets, it’s all one big mixture. That’s how you’ll ensure the meatballs will hold together!
• Heat the coconut oil in a pan over medium high heat. While it’s heating, use a tablespoon measurer to form one raw meatball and shape into a ball with your fingers. You can place them on a plate while the oil heats.
• Add one meatball to test the oil. Cook on one side for about 1-2 minutes, turning on all sides onto fully cooked inside and out, about 4 minutes. You can add as many meatballs as can fit in the pan without overcrowding it, cooking them all for about 4-5 minutes turning on each side, to cook them through.
• Lower/turn the heat off. When the heat has cooled down, add in the sauce. You want to do this because if the pan is too hot, the sauce will spew and the heat can be dangerous while so hot.
• Coat the meatballs in the sauce and then remove the pan from the stove. Serve the meatballs and enjoy!! You can enjoy these vegan meatballs alone, in a nice hoagie or with cauliflower rice or quinoa on the side, you know, for a double down. You could even have them on toothpicks as an appetiser at your Super Bowl party!

Notes

• I strongly recommend using the Bob’s Red Mill Egg Replacer ! It acts just like regular eggs and is really great for binding these vegan meatballs.
• For freezing, freeze these meatballs without the sauce on. Them allow them to thaw, crisp them up again in the pan, and then coat in the sauce. These meatballs will last in your fridge for up to a week (assuming your cauliflower/base ingredients are fresh, of course!).

Vegan Teriyaki Meatballs

Ingredients

Vegan Meatball Ingredients

• 8 ounces roasted cauliflower (instructions below) (1 cup)
• 1 cup cooked quinoa (137g)
• 2 Bob’s Red Mill Egg Replacers OR flax eggs if flax eggs, less one tablespoon of liquid per flax egg
• ½ cup red onion, finely diced (114g)
• 1/2 teaspoon ground black pepper
• ¾ teaspoon sea salt
• 3 cloves garlic minced
• 1 cup breadcrumbs gluten free if needed
• 1 ½ tablespoons coconut oil

Teriyaki Sauce Ingredients

• 1/4 cup light soy sauce or liquid aminos
• ¼ cup raw unrefined brown sugar or coconut sugar
• 1 teaspoon cornstarch + 1 teaspoon water stirred together
• ½ teaspoon ground ginger
• 2 teaspoons sesame seeds
• 1 tablespoon rice wine vinegar
• ¼ cup water
• chopped scallion to garnish

Instructions

Teriyaki Sauce

• Mix all the ingredients together, bring to a boil, then to a medium low heat in a sauce pan until completely incorporated, about 5 minutes. Stir occasionally. Set aside until ready to use.

Vegan Meatballs Base

• Preheat oven to 450°F/230°C. Cut the cauliflower’s stem off, and cut into even-sized florets. Drizzle the cauliflower with maybe a teaspoon of oil. Roast the cauliflower for 15-20 minutes in the oven. Remove and allow to cool for a few minutes.
• In a food processor, add the cauliflower and pulse it until it’s completely riced. Remove from the food processor. You only need 1 cup of this for this recipe and 8 ounces should make about 1 cup.
• Add the 1 cup of riced cauliflower and all the other meatball ingredients EXCEPT the coconut oil. You can pulse them or mix them together until they form into a tight ball, combining everything. You want to ensure they are so mixed together that you’re not seeing individual cauliflower or quinoa florets, it’s all one big mixture. That’s how you’ll ensure the meatballs will hold together!
• Heat the coconut oil in a pan over medium high heat. While it’s heating, use a tablespoon measurer to form one raw meatball and shape into a ball with your fingers. You can place them on a plate while the oil heats.
• Add one meatball to test the oil. Cook on one side for about 1-2 minutes, turning on all sides onto fully cooked inside and out, about 4 minutes. You can add as many meatballs as can fit in the pan without overcrowding it, cooking them all for about 4-5 minutes turning on each side, to cook them through.
• Lower/turn the heat off. When the heat has cooled down, add in the sauce. You want to do this because if the pan is too hot, the sauce will spew and the heat can be dangerous while so hot.
• Coat the meatballs in the sauce and then remove the pan from the stove. Serve the meatballs and enjoy!! You can enjoy these vegan meatballs alone, in a nice hoagie or with cauliflower rice or quinoa on the side, you know, for a double down. You could even have them on toothpicks as an appetiser at your Super Bowl party!

Notes

• I strongly recommend using the Bob’s Red Mill Egg Replacer ! It acts just like regular eggs and is really great for binding these vegan meatballs.
• For freezing, freeze these meatballs without the sauce on. Them allow them to thaw, crisp them up again in the pan, and then coat in the sauce. These meatballs will last in your fridge for up to a week (assuming your cauliflower/base ingredients are fresh, of course!).

Nutrition

Vegan Teriyaki Meatballs https://jessicainthekitchen.com/vegan-teriyaki-meatballs/ May 3, 2021

Here are my favourite vegan Mother’s Day recipes! From savory to sweet, I’ve got everything you need to make an amazing breakfast-in-bed or brunch spread every mom will love.

Mother’s Day is right around the corner! While I’m not a mother, I’ve had some really fond memories associated with the day and my own mom. We’ve always celebrated Mother’s Day in my family with gusto.

If you’re a regular reader, you know my mom is a really big deal to me. She’s one of my best friends, and someone I speak to every single day of my life. Whether it’s for laughs, suss (Jamaican patois for gossip), mom advice, lawyer advice (she’s an amazing lawyer) or even to cry (running a business ain’t easy!), she’s always there for me. So, this post is for you, mom!

Whether your mom is vegan or not, I have a stamp of approval from my own mom (who isn’t!) that she will definitely love these Vegan Mother’s Day recipes! Whether your mom has the ultimate sweet tooth or craves a savoury breakfast, I’ve got everything you need in this recipe roundup.

I hope you and your mom/mom-figure in your life have an amazing Mother’s Day with these vegan dishes that range from breakfast to brunch to dessert. Enjoy, friends!

19 Vegan Mother’s Day Recipes She’ll Love

Whether it’s a simple breakfast in bed or an elaborate brunch spread, treat Mom to the best Mother’s Day at home this year! I’ve got all the vegan recipes you need for a delicious meal to start the day.

Vegan French Toast (7 Ingredients)

This vegan French toast is deliciously crispy on the outside and super fluffy on the inside in just half an hour! You only need 7 pantry staples to make the best vegan French toast batter with tons of cinnamon flavour.

Easy Vegan Quiche

This Easy Vegan Quiche is perfect for your breakfast or brunch! The filling, made with tofu, is loaded with burst tomatoes, caramelised onions and sautéed mushrooms and spinach and is baked in a buttery flaky crust!

Vegan Frittata (on a Sheet Pan!)

This vegan frittata is perfect for your breakfast or brunch, made easily on a sheet pan! The filling, made with tofu, is loaded with burst tomatoes, caramelized onions and sautéed mushrooms making for a flavourful dish.

Overnight Baked French Toast Casserole (Vegan)

Don’t save all the work for Mother’s Day! The beauty of this super flavourful overnight breakfast casserole is you can mix everything together in advance. Just bake and serve this sweet breakfast casserole with maple syrup, of course.

Tofu Scramble Recipe

Missing scrambled eggs? I’ve got the recipe for you! This Tofu Scramble Recipe is a vegan version of scrambled eggs and one of my favourite breakfast recipes. It’s loaded with flavour and is great for meal prep. No rubbery eggs here!

Lemon Poppyseed Muffins (Vegan + Gluten Free)

These vegan muffins are the perfect spring flavours for Mother’s Day! They’re so fluffy and easy to munch on all day. This is probably one of my mom’s favourite recipes that I make. If you love lemon desserts, you have to try it!

Strawberry Banana Bread (Gluten Free + Vegan)

This Strawberry Banana Bread is loaded with so much juicy fruit flavour! If you love banana bread, you’ll love this springy spin on it. This recipe is totally gluten-free and made with healthier ingredients, but still absolutely divine!

Vegan Waffles (Fluffy and Crispy)

When you want a delicious sweet breakfast, you just can’t go wrong with waffles. These classic buttermilk vegan waffles are crispy, so fluffy, and very simple with only pantry ingredients! Your waffles will always be perfect with these tips and tricks. Don’t forget the toppings!

Garlic Roasted Asparagus (Step-By-Step)

Add a little green to your table! Asparagus is amazing, but this garlic roasted recipe is a must-make staple in my house. It’s perfectly crunchy with that hint of sweet garlic all over. Yum!

Banana Oatmeal Breakfast Cookies (One Bowl)

Sometimes I want a little sweetness without indulging in a decadent dessert. This breakfast cookie recipe is the best of both worlds! Everyone will love these chewy gluten-free oatmeal cookies all day long. Plus, did I mention they’re made in just one bowl for easy cleanup?

Rainbow Fruit Salad with Maple Lime Dressing

Everyone loves a simple, colorful fruit salad. It’s a super healthy side dish that just feels like a dessert. Add this zesty maple lime dressing to take your fruit salad up a notch.

Easy Southwestern Tofu Scramble (+ Breakfast Tacos)

These easy breakfast tacos will be your new go-to vegan breakfast. Serve this zesty tofu scramble with sautéed onions and tons of seasonings on its own or in a warm tortilla. It’s so simple and easy to reheat so you won’t have a cold breakfast for mom!

Garlic Roasted Potatoes (Buttery & Crispy)

Breakfast potatoes are my favorite way to start the day. These are covered in vegan butter and roasted until they’re perfectly crisp with pillowy insides. They’re the best quick and easy last-minute side dish. Plus, garlic really makes anything better.

Low Carb Vegan Waffles (Gluten Free)

Low-carb waffles are real — and they don’t taste like cardboard! Enjoy all the fluff and none of the guilt with these gluten-free waffles. They’re also high in fibre, freezer-friendly (hello, homemade Eggos!) and perfect for meal prep.

Vegan Ackee and Saltfish (Jamaican Breakfast Feast)

Bring the Caribbean to your brunch with Jamaica’s national dish! I pair this vegan version with callaloo, fried breadfruit and fried plantain . This is one of the most flavourful breakfasts ever, and perfect comfort food!

Easy Breakfast Peach Cobbler (Gluten Free & Vegan)

Have your dessert for breakfast! I love this super easy cobbler recipe because it’s only 195 calories per serving — seriously. It’s made in just minutes and served hot and bubbly. I top mine with homemade coconut cream, or use vegan coconut yogurt instead.

Banana Bread Waffles (with Chocolate Chips)

Have your sweet breakfast, but make it healthy, too! These gluten-free waffles are sweetened with bananas and chocolate chips, too! If you haven’t made much with cassava flour, like blueberry muffins , this is a great place to start.

Vegan Shakshuka Recipe

If you love eggs in purgatory, try this vegan shakshuka recipe! It takes less than 45 minutes for this flavourful, delicious brunch dish. Surround your vegan eggs in a spiced tomato sauce for a simple one-pan recipe everyone will love for breakfast or dinner.

Vegan Carrot Cake Pancakes (with Maple Cream Cheese)

These Vegan Carrot Cake Pancakes are like eating carrot cake for breakfast! They’re gluten free and topped with a divine vegan maple cream cheese drizzle. It was only a matter of time before I turned my favourite cake into a pancake.

Whether you’re planning a Mother’s Day brunch for 2 or 20, here’s all the tips and tricks you need to make every moment perfect:

• Plan ahead. I like to get all my non-perishable ingredients and serving dishes out the night before my Mother’s Day brunch. That way, I’m not rushing around the morning of, realizing I’m out of vegan butter.
• Keep it simple. When you’re planning out Mother’s Day recipes, you only need a few dishes to make it great. A main dish, a side dish, maybe a salad, and a dessert are just enough for your brunch spread. Don’t forget the centerpiece!
• Drinks are important, too! Whether it’s cocktails or mocktails, you’ll need a fabulous drink to match your beautiful breakfast spread. Use fresh fruit for a yummy sangria, or keep it simple with a traditional mimosa or Bloody Mary.