Mother’s Day is a modern holiday that was created with the intention of honoring one’s own mother, as well as motherhood, maternal bonds, and the influence of mothers in society. It is celebrated on various days in many parts of the world, most commonly in the months of March or May.
The celebration of Mother’s Day began in the United States in 1908 when Anna Jarvis held a memorial for her mother in Grafton, West Virginia. Her campaign to make it a recognized holiday in the United States began when her mother died in 1905. In 1914, President Woodrow Wilson signed the proclamation creating Mother’s Day, which falls on the second Sunday in May, as a national holiday to honor mothers.
Many people celebrate Mother’s Day with a family brunch, so we’ve put together 10 vegan brunch recipes that we’re sure Mom will love.
10 Vegan Brunch Recipes for Mother’s Day
Mom’s Chickpea Flour Pancakes from Vegan Richa’s Indian Kitchen by Richa Hingle – What could be more perfect than pancakes that have “Mom” in the recipe title? This is Richa Hingle’s Mom’s chilla recipe. These chillas in the simplest form are easy and perfect for breakfast, a snack, or a side flatbread.
Breakfast Tacos with Poblano Strips, Mojo Scramble, and Pinto Beans from Vegan Tacos by Jason Wyrick – If mom likes Mexican food, have fun and go the non-traditional route with tacos for breakfast!
Breakfast Andouille Sausage with Biscuits from The Lusty Vegan by Ayindé Howell and Zöe Eisenberg – Treat mom to breakfast in bed with vegan sausage and biscuits.
Country Hash from Everyday Vegan Eats by Zsu Dever – This dish is made with potatoes, tofu and black-eyed peas, making it a perfect brunch main dish, but it also works well as a side.
Cloud 9 Pancakes from The Lusty Vegan by Ayindé Howell and Zöe Eisenberg – This is the best vegan pancake recipe you will ever make. Doesn’t mom deserve it?
Fresh Strawberry Pancakes from The Blooming Platter Cookbook by Betsy DiJulio – If mom prefers fruity pancakes, she’ll love these Fresh Strawberry Pancakes. A few of the ingredients in the recipe may seem non-traditional, but you’ll have to trust us when we say these pancakes are spectacularly delicious. Serve them with fresh mint and Balsamic-Maple syrup to compliment the sweet strawberry flavor.
Lemon Meringue Chia Pudding from The Lusty Vegan by Ayindé Howell and Zöe Eisenberg – This dish is a cross between yogurt and pudding, and can do double duty as both breakfast and dessert.
Vegan Cornbread Muffins from Everyday Vegan Eats by Zsu Dever – These muffins are light and buttery and taste delightfully of corn, as any cornbread should. They make a great side for brunch, and they even do well on their own as a main dish slathered with a little vegan butter and drizzled with maple syrup.
Enlightened Carrot Cake from Practically Raw Desserts by Amber Shea Crawley – End your meal with a raw, vegan, gluten-free, grain-free, nut-free, low-calorie, low-fat, no-added-sugar, and no-bake – but still tasty – carrot cake. Topped with a tangy “cream cheese” icing, no one will even notice what’s “missing” in this sweet treat.
Tropical Fruit Tartlets from Practically Raw Desserts by Amber Shea Crawley – These no-cook mini pies are cool and refreshing, which makes them another perfect springtime dessert option.
