When I started doing more of macro-vegan brunch, my whole world changed! Suddenly brunch was my favorite meal—so long as it was at a vegan place, a place with vegan options, or I was cooking! For all of you animal-free eaters, lactose-free eaters, and everyone who dislikes dairy and loves a scrumptious brunch, I present my go-to vegan brunch recipe.
This recipe is a high-protein, gluten-free and low-GI alternative to other meals. This porridge is thick, rich and delish for these cold mornings.
1 cup unsweetened almond milk
1/3 cup quinoa
1 tablespoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
3 to 4 dried prunes, chopped (or other dried fruit)
1 tablespoon PURE maple syrup
1 tablespoon raw sliced almonds
Bring almond milk to a boil in a pot over high heat. Add quinoa, return to a boil, and cook for 30 seconds, stirring frequently. Add vanilla, cinnamon, ginger, nutmeg, and prunes and cook another 30 seconds, continuing to stir. Remove from heat and allow to cool. Add maple syrup, mix well, and sprinkle with almonds.