5 Egg-Free Favorites, Sure to Put Some Punch in Your Brunch!

For an egg-free scramble that isn’t made from tofu, this is a great recipe. Chef Del Sroufe uses cauliflower instead, which perfectly soaks up the flavors of the onions, peppers and mushrooms (or the vegetables of your choice)!

This popular omelet from Ann and Jane Esselstyn is made with chickpea flour. If you’ve never used this king of flours, you’re in for a treat! It’s fantastic—light and a little nutty, but subtle enough so as not to overpower what you put with it. Which is why it’s the most used flour in our house! Serve the omelet with salsa, avocado, hot sauce, tomatoes, spinach or all of the above!

This is one of those recipes that’s equal parts delicious and clever, as Chef Darshana Thacker uses aquafaba to create the thick eggy-ness that makes French toast so divine! And in case you’re wondering, Aquafaba is the liquid that comes from soaking or cooking beans or legumes—it’s the thick liquid you see when you open a can of chickpeas. It’s often used as an egg-replacer in plant-free recipes. So next time you cook with beans, save that liquid! And if you don’t have any on hand this weekend, open a can of beans, and use them for your next meal.

These gorgeous baked potatoes are stuffed with a green onion hummus filling and garnished with paprika. You could also sprinkle a pinch of cayenne pepper on top, if you like a little heat!

Serve this delicious tomato and potato scramble with your favorite green salad or on your favorite toasted gluten free or whole-wheat bread. Truly a breakfast to languish over!