Chances are you have vegan and vegetarian friends. Chances are you also like brunch and cocktails. So what happens when the two intersect and you have your vegan and vegetarian friends over for brunch and cocktails? MAGIC. I’ve discovered three amazing recipes from Chef Chloe, Vegan Gretchen, and Real Simple that will ensure you’re a brunch pro, no matter the audience or dietary restriction! The first is a vegan version of Matzo Brei made with silken tofu and almond milk, rather than eggs – it is so good that we cook it at least twice a month. The second is a vegan coffee cake my sister brought to our brunch that was perfectly sweet and moist with a crumbly cinnamon topping, and the third is a Frosé (Frozen Rosé) – that just might make the rest of your summer delightful. You freeze the rosé and mix it with a few more goodies to make a grown-up slushie! Read on for the recipes and for some highlights from our brunch!


This dish tastes like an amazingly savory egg casserole. I add WAY more spinach and WAY less onion. I also tend to add a couple more sheets of Matzo than she suggests because we’ve discovered we like it a bit more crispy and chunky. We’ve also figured out that a little Sriracha makes the flavors really pop. 

Serves 4 to 6


  • 5 sheets of Matzo
  • 7 ounces silken tofu
  • 4 tablespoons vegan margarine
  • ½ cup soy, almond, or rice milk
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon turmeric
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 8 ounces crimini mushrooms, sliced
  • 5 ounces baby spinach


  • Place the Mazto in a large bowl and roughly break the sheets into halves or quarters using your hands. Fill the bowl with water and let soak for 5-10 minutes, or until Matzo is soggy.
  • Meanwhile, combine tofu, vegan margarine, nondairy milk, salt, pepper, turmeric, onion powder, and garlic powder in a blender. Process until smooth.
  • In a large nonstick skillet, heat olive oil over medium-high heat and sauté onions and mushrooms until soft and slightly browned. Season with salt, and add spinach and let cook until wilted.
  • Drain the matzo and add it to the skillet. Add the tofu mixture to the skillet too. Turn the contents of the skillet with a spatula until the Matzo is coated with the tofu mixture. Let cook until lightly browned and crispy on edges.


My sister loves this recipe. She used So Delicious vanilla coconut yogurt and also recommends using Kite Hill vanilla almond yogurt – both are usually available at Whole Foods. She also uses a springform pan so she can easily move it onto the serving plate while warm. And how cute is this serving plate?!


  • 2½ Cups Flour
  • ¾ Cup Granulated Sugar
  • 1 Cup Brown Sugar
  • ½ Teaspoon Ground Nutmeg
  • ½ Teaspoon Ground Cinnamon, plus more for topping
  • ¼ Teaspoon Salt
  • ¾ Cup Canola Oil
  • 1 Cup Almond Milk (or non-dairy milk of choice)
  • ¼ Cup Plain Coconut or Soy Yogurt
  • 1 Teaspoon Apple Cider Vinegar
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • ½ Cup Finely Chopped Nuts (optional)


  • Preheat oven to 350 degrees. Grease a 9×11 or 8×8 inch baking dish. Set aside.
  • Sift flour, sugars, nutmeg, ½ teaspoon cinnamon and salt into a large bowl. Add oil and mix well until all oil is absorbed. Mixture will be crumbly. Take out 1 cup of mixture and set aside in a smaller bowl.
  • In a separate bowl or measuring cup stir together almond milk, yogurt, vinegar, vanilla extract, baking soda and baking powder. Stir until combined. Add this liquid mixture to the large bowl of the flour mixture. Mix well and then pour the batter into the greased pan.
  • If using chopped nuts add them to the 1 cup of set aside crumble mixture. Sprinkle the crumble topping over the batter in the pan. Sprinkle the top with cinnamon. Bake in the oven for 25-30 minutes for a 9×11 inch cake. If using a 8×8 inch pan cooking time will be 35-40 minutes. Cake is done when a toothpick inserted into the center of the cake comes out clean.


Slushy wine. Need I say more? This recipe is excellent! I first discovered it on Facebook and clicked through the video out of curiosity. I was pleasantly surprised to find how easy it is. Make the full batch, as a half batch simply doesn’t come out with the right flavor ratio. The wine cubes need at least the full 8 hours recommended but go longer if you can. I also prefer Tito’s Vodka and Casal Garcia Vinho Verde Rose. 

Serves 4 to 6


  • 1 (750 ml.) bottle of dry rosé
  • 10 ounces fresh strawberries (about 2 cups, sliced), plus more for garnish (optional)
  • 1 tablespoon granulated sugar
  • ¼ cup vodka
  • 2 tablespoons grenadine


  • Pour the rosé into ice cube trays and freeze until solid, 8 hours or overnight.
  • Combine the strawberries and the sugar in the bowl of a blender and let sit at room temperature for about 10 minutes, until the berries begin to release their juices.
  • Add the vodka, grenadine, and rosé cubes. Blend the mixture on high until smooth. Pour into glasses and garnish with strawberries, if desired.

Do you have any other vegan brunch or frozen summer cocktail recipes to share? Leave them for me here in the comments! And if you try these three recipes I’ve suggested, you MUST let me know how it goes!