On Mother’s Day, we celebrate mom and all that she does for us. Growing up, mom was there to support us through life’s trials and tribulations, whether it was taking care of us when we were sick, helping us confront school bullies, or packing our school lunch and cooking dinner. Whatever your mom has done for you, it’s only fair that on Mother’s Day, we return the favor by treating her to some good food to show just how much we appreciate her.
To see what we’ve done in previous years, check out Show Mom Some Love with These Plant-Based Mother’s Day Brunch Recipes and 20 Special Mother’s Day Recipes. Then, get ready because this year, we have 15 plant-based recipes for breakfast (or brunch), lunch, and dessert to help you celebrate mom and all that she’s done for you.
This Grilled Asparagus and Smoked Tofu Benedict by Rebekah Waters is everything that you would expect from this classic brunch dish and more. The smokey tofu and grilled asparagus provide a perfect foundation upon which a luxurious, creamy, dairy-free hollandaise sauce is poured.
Blended bananas are the perfect substitute for the traditional egg in Nikki Haney‘s decadent Strawberry Pecan Stuffed French Toast recipe. A regular loaf of bread works great, or you can try slicing up a mini baguette for fun, bite-size toasts. This sweet breakfast is decorated with maple syrup and additional fresh strawberries, but a simple sprinkle of confectioners’ sugar or even an additional spoonful of the strawberry filling would both make excellent toppings.
If you love pistachios and cherries and innovative recipes that will wow everyone, you have to make these Pistachio Pancakes With Cherry Syrup by Gabrielle St. Claire. These nutty, fluffy pistachio pancakes are made green through spinach, but the taste is undetectable, and they’re sweetened naturally with bananas. They’re topped with a drizzle of cherry syrup and crushed pistachios, but they would also be great served with plenty of whipped coconut cream.
Meet Lisa Lotts‘ Peach Melba Sangria, the traditional peach and raspberry dessert’s boozy sister! With sangria, the fruit is key – it has to be something that you want to keep going back to. Something juicy, sweet, and ripe. I selected peaches and raspberries because they looked so good at the store. Then I realized, (duh) I had the makings of a Peach Melba. To amp up the peach flavor, I added schnapps and some sparkling water for effervescence. I know, doesn’t it sound good? Aren’t you getting thirsty just thinking about it?
This Eggless Chickpea and Kale Quiche by Chris Bartis is guaranteed to give you a perfect quiche with no eggs at all. The light, flaky crust is complemented by the savory, moist, egg-like filling, and to top it all off, you’ll throw in some other vegetables to make this breakfast as healthy as it is delicious.
This Lemon ‘Parmesan’ Pasta by Rene Barker is light, easy, and great if you are looking for a quick dinner. The lemon gives the pasta a nice bit of acidity to cut through the parmesan’s decadent flavor. Plus, it makes for great leftovers the next day.
Falafel is easy to make, delicious to eat and you really can put any type of special “spin” on the recipe. For these Spinach and Almond Falafel by Cassandra Star, the falafel is made with chickpeas, almond meal, and spinach and encrusted with nutty, crunchy sesame seeds. Each falafel is bursting with color, protein, and flavor. Paired with the tahini yogurt sauce and simple cucumber and tomato salad, this is a dish that will satisfy all tastes and cravings.
8. Carrot Fritters With Tahini Yogurt Sauce
If you think the words “fritter” and “good-for-you” can’t go together, this recipe for Carrot Fritters by Rachel Hanawalt aims to challenge that notion! Loaded with fresh carrots, herbs, and flax, these babies pack a powerful nutritional punch. Serve them over a bed of fresh microgreens and pair them with the simple, creamy tahini yogurt sauce.
These Pink Sushi Rice Avocado Stacks by Gabrielle St. Claire are bite-sized, adorable, and super tasty. The rice is tossed in a tangy, vinegar, and dragonfruit marinade and then layered with fresh cucumber, avocado, and lemon and finished with some sesame seeds. This is a great recipe to make when you need finger food for a party.
These Cauliflower Steaks by Selva Wohlgemuth are a delight to the senses. The steaks are crispy, yet tender, and topped with a freshly made basil pesto and a crunchy, toasted almond and cornmeal crumble. Serve this crowd-pleasing entrée on a bed of fresh spinach with fresh tomatoes and a drizzle of extra virgin olive oil.
These Rainbow Gelato Cakes by Ambra Torelli are the perfect treat for mom. This healthy, gluten-free dessert will brighten up your day with its amazing colors and its wonderful spectrum of flavors! These cute mini cakes are a great dairy-free ice cream alternative, and the nutty consistency makes this cream rich and buttery, just like traditional gelato!
Everyone deserves an awesome chocolate explosion every once in a while — especially mom, on Mother’s Day. This ostentatious Chocolate Lovers Cake With Banana Ice Cream by Bianca Haun is decadent chocolate heaven. The chocolate cake is fluffy and soft like it should be. The banana ice cream is the perfect addition to the cake and chocolate hard shell – well it’s really hard to describe how heavenly this cake is! You have to try it yourself.
A light, citrusy, sweet, yet tart, creamy filling on top of a baked crispy base. These Lemon and Raspberry Slices by Lauren Wright consist of a creamy cashew and coconut cream filling swirled with raspberries and brightened with lemon juice and zest on a simple crust. Perfect to share among friends or keep in the fridge to have for dessert throughout the week!
This Blueberry Lime Cheesecake by Gemma Gonzalez might be the best cheesecake you’ll ever make. It’s extremely creamy, not overwhelmingly sweet or tangy, and it has a stay-in-place crust that will let you cut beautiful, picturesque slices. The batter for the filling tastes like a vanilla milkshake, so be sure to taste-test before you pop it in the refrigerator.
You can never go wrong with the classics, like this yummy Pecan Carrot Cake by Gabrielle St. Claire! This decadent cake packs carrots, raisins, pecans, and that classic cinnamon flavor with rich cream cheese frosting. Perfect for any occasion.
Didn’t find what you’re looking for? Stop by our vegan Mother’s Day recipes page for even more ideas.
Learn How to Cook Plant-Based Meals at Home!
Reducing your meat intake and eating more plant-based foods is known to help with chronic inflammation, heart health, mental wellbeing, fitness goals, nutritional needs, allergies, gut health, and more! Dairy consumption also has been linked to many health problems, including acne, hormonal imbalance, cancer, prostate cancer and has many side effects.
For those of you interested in eating more plant-based, we highly recommend downloading the Food Monster App — with over 15,000 delicious recipes it is the largest plant-based recipe resource to help reduce your environmental footprint, save animals and get healthy! And, while you are at it, we encourage you to also learn about the environmental and health benefits of a plant-based diet.
Here are some great resources to get you started:
- Weekly Vegan Meal Plans
- Plant-Based Health Resources
- Plant-Based Food & Recipes
- Plant-Based Nutrition Resources
- The Ultimate Guide to Plant-Based Nutrition
- Budget-Friendly Plant-Based Recipes
- High Protein Plant-Based Recipes
- Plant-Based Meal Prep
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