RECIPE
Vegan brunch is a delicious way to celebrate the weekend, birthdays, or in Afro-Vegan Society’s case, our 10 year anniversary of community activism! On Saturday we went live to celebrate with our community and share some simple and tasty cooking demos. Since fall is officially here, we’ve got some deliciously seasonal vegan brunch recipes that we know you’ll love. Below you’ll find Danni’s recipe for vegan Chik’n and Waffles, Jessica’s Pumpkin Spice Chia Pudding Parfait, and Ray’s assortment of vegan cocktails and mocktails including VanApple Gin Fizz, Dark Sangria, and Vanilla Choctini Shooters.
Afro-Vegan Society’s 10 year anniversary celebration is about more than amazing food. We want to hear about your experiences with the organization! That’s why we’ve created the Afro-Vegan Society Community Testimonial Form so that you can share your perspectives with us. Please take some time to provide your feedback, and let us know if you’re interested in scheduling a video recording session with us. Your insights will contribute to a deeper understanding of our collective journey.
Watch the Replay: Brunch with Us Live!
Now let's get into these recipes!
Vegan Chick'n and Waffles
Prep Time | 20 minutes
Cook Time | 25 minutes
Serving Size | Serves 4
Ingredients
Tofu “Chicken”:
1 block extra-firm tofu, pressed and cut into strips
1 cup non-dairy milk
1 cup all-purpose flour
1 cup cornmeal
1 tbsp nutritional yeast
1 tbsp garlic powder
1 tbsp onion powder
1 tsp paprika
1 tsp salt
1 tsp pepper
2 tbsp vegetable oil (for frying)
For the Waffles:
2 cups waffle mix (check if it’s vegan)
1 1/2 cups water (or per package instructions)
2 tbsp vegetable oil (or per package instructions)
Maple syrup for drizzling
Preparation
Prepare the Tofu “Chicken”:
Press the Tofu: Press the tofu to remove excess moisture, then cut it into strips resembling chicken tenders.
Set Up the Breading Station: In one bowl, pour the non-dairy milk. In another bowl, combine the flour, cornmeal, nutritional yeast, garlic powder, onion powder, paprika, salt, and pepper.
Bread the Tofu: Dip each tofu strip into the non-dairy milk, then coat it in the flour mixture, pressing lightly to adhere.
Fry the Tofu: Heat the vegetable oil in a large pan over medium heat. Fry the tofu strips until golden and crispy on all sides, about 3-4 minutes per side. Remove and drain on paper towels.
Make the Waffles:
Prepare the Batter: In a mixing bowl, combine the waffle mix with water and vegetable oil as per the package instructions. Mix until smooth.
Cook the Waffles: Preheat your waffle iron and cook the waffles according to the manufacturer's instructions until golden brown and crisp.
Assemble the Dish:
Plate the Waffles: Place a waffle on each plate.
Top with Tofu: Add a few pieces of the crispy tofu “chicken” on top of the waffle.
Drizzle with Maple Syrup: Finish with a generous drizzle of maple syrup for that perfect sweet and savory combination.
Pumpkin Spice Chia Pudding Parfaits
Prep Time: 15 minutes | Servings: 4
Ingredients
1 cup unsweetened almond milk or plant milk of choice
1/4 chia seeds
1 can pumpkin puree
1/4-1/3 cup coconut sugar, agave nectar, or maple syrup
1 1/2 tsp pumpkin pie spice
1 cup vegan granola cereal
1/4 cup pumpkin seeds
Preparation
Add chia seeds and preferred plant milk to a mixing bowl and mix together until well combined. Set aside for at least 15 minutes to allow the chia seeds to absorb the liquid.
In a separate bowl, add pumpkin puree, pumpkin pie spice, and coconut sugar and mix together until well combined.
Add about ½ of the pumpkin mixture to the chia pudding and mix together until well combined.
To create the parfaits, select a bowl, mug, or small mason jar as your serving dish. Begin by adding a few spoonfuls of chia pudding to the bottom, creating the base layer. Next, add one or two spoonfuls of the pumpkin mixture, spreading it out evenly to form a smooth layer. Follow this with a layer of granola. Repeat this process once more, alternating between chia pudding and pumpkin mixture. As a final touch, sprinkle some pumpkin seeds on top to complete the parfait.
For immediate enjoyment, serve right away. For later consumption, prepare in advance and chill in the refrigerator for easy grab-and-go access.
If preparing ahead of time, store the granola and pumpkin seeds separately to maintain their crispiness until serving.
Vegan Mocktails and Cocktails
Vanapple Gin Fizz
Ingredients
1 oz cold club soda
1 oz apple juice
1/4 oz lemon juice
1/2 oz simple syrup (store bought or homemade1 )
1 tsp vanilla extract
1 can of chickpeas (any size) to make 3 tbsp aquafaba2
2 oz gin or gin alternative (like Seedlip 94 was used for the demo)
Optional: baked apple slices, a dash of cinnamon and/or nutmeg
Preparation
In a cocktail shaker, combine all ingredients except the club soda and aquafaba and shake vigorously. If you would like your drink to be extra chilled, add a few cubes of ice.
Strain the liquid into a 6 oz rocks glass.
Spoon 3 tbsp aquafaba onto the top layer of the drink.
Slowly pour the club soda on one side of the glass into the drink and enjoy!
Notes
To make your own simple syrup, boil 1/4 cup water and 1/4 cup cane sugar until the sugar dissipates completely. Then add vanilla extract. Let cool then use as directed.
To make aquafaba, extract the liquid from the chickpeas then, using a hand mixer or blender, beat the liquid until it forms a foam.
Sangria (Mocktail style)
Ingredients
8 oz of Rishi Sparkling Botanicals' Elderberry Maqui (or 8 oz red wine)
1/4 oz lime juice
1 oz apple juice
1/4 oz maple syrup
1 cinnamon stick
Juice of 1 mandarin orange
Handful of blackberries, muddled
Optional: Few pieces of fruit of your choosing like mandarin slices, grapes, apple, etc
Preparation
Add all ingredients to a cocktail shaker and stir vigorously, making sure to scrape the cinnamon stick during the process. (If using real, non-carbonated red wine, feel free to shake vigorously).
Pour contents into a 12 oz wine glass and drop any optional fruits into the glass
Choc-Tini
Ingredients
1 oz vodka (or vodka alternative)
6 oz cold oat milk
1/4 oz maple syrup
1/4 oz simple syrup (store bought or homemade1 )
1 tsp vanilla extract
1/4 cup semi-sweet dark chocolate chips
2 tbsp coconut oil
Pinch of sea salt
Preparation
Melt chocolate chips with coconut oil over a stove or in the microwave. Be sure to stir frequently as the chocolate begins to melt, mixing the coconut oil well into the mixture and set aside once completely melted.
Combine all other ingredients in a cocktail shaker and shake well
Drizzle the chocolate sauce into the martini glass or shot glasses
Pour the drink mixture into the glasses and enjoy!
Notes
For chilled glasses whether using a 7 oz martini glass or several shot glasses (for teeny choc-tinis), simply place a few pieces of ice and cold water into the glasses before making the cocktail.
To make your own simple syrup, boil 1/4 cup water and 1/4 cup cane sugar until the sugar dissipates completely. Then add vanilla extract. Let cool then use as directed.
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