Vegan Brunch Execution, Start to Finish

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I love to cook big breakfast on the weekend! Here’s a fairly easy menu I pulled off this morning in about two hours:

Pumpkin Spice Pancakes

Cinnamon Baked Apples

Smoky Golden Corn Grits

Tempeh Sausage Crumbles

 Roasted Redskin Potatoes with Onions

Yeah, I know it sounds like a lot, but it’s all about strategy and timing. I start with the dish that takes the longest to cook: the apples. I turn on the oven to preheat to 350 degrees fahrenheit while peeling and slicing.

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Rule of thumb in my kitchen: Always Be Prepping! While one thing is cooking, be working on the next thing until you have them all going at once, regulating temperature and quality to make sure everything is served hot.

If you think you are all caught up and have run out of stuff to do–think again! There are always dishes to wash and counters to clear, while setting the table, pulling out condiments, etc. I will admit, with this menu I had the advantage of tagging my husband for dish duty! That saved me some time, most definitely.

So, my apples are working in the oven while I am scrubbing and dicing my potatoes and onions, panning them up to slide right in when the apples come out. That’s when the temp will increase to 425 to get them nice and toasty. Note: the smaller you dice the potatoes the faster they cook. Seems like a no-brainer, but I sometimes forget myself, because the larger I dice the faster I am done dicing, ha ha.

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I do my sausage crumbles  and leave them in the iron skillet basking in the residual heat while heating my veggie stock for the grits.

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I get my grits working and cover them to finish, stirring with a whisk every so often to prevent sticking.

Okay, I’m free to give my full attention to the pumpkin spice pancakes, which do require babysitting as I cook them one at a time. But, I’m cool, because everything else is working or done and just staying warm.

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I set up a small sheet pan on the side and place each pancake there as I remove them from the griddle. I cover the pan with foil to hold in the heat.

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Meanwhile, the potatoes are just about done roasting. Great! I turn off the oven and everything that fits goes in there  to stay hot until the guests arrive. Don’t worry, the oven is off and the temperature is rapidly decreasing, so nothing is going to overheat. Trust me on this, not like they will if you leave them on the stovetop on low. This tends to burn the bottoms of everything!

So, into the oven with my:

 Iron skillet of tempeh sausage crumbles

Covered pot of grits

Potatoes are already in there

Apples (optional) they may be still warm from the oven anyway or you may wish to serve them at room temp

What I did leave on the stovetop: the iron pancake griddle, set to low, with the sheet tray full of pancakes resting on top, covered loosely with foil. This keeps the cakes nice and steamy hot.

Now, everything is ready and everything will be served hot, the way it was intended.

Finally, I fix myself a fresh, hot cup of coffee and sit down with my guests to enjoy the fruits of our labor!

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8 thoughts on “Vegan Brunch Execution, Start to Finish

    • Immediate service is preferable, but I like to hold them to serve warm. I find no loss in flavor or quality. The foil tent results in a softer cake, but sometimes I line a sheet tray with them in a warm oven, which keeps that crisp, just griddled quality on the outside. I also really enjoy popping them in the toaster the next day! Thanks for stopping by, Starr 🙂

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