When I’m asked, “Do you want to do brunch?” my immediate thought is, “Is there anything for me to eat there (aside from a fruit cup)?”
Truthfully, while I typically abide by a “You can take me (almost) anywhere” mantra, brunch can be a tough one for vegans. But when it’s on, it’s on. In recent months, I’ve enjoyed some standout vegan brunches across the Southeast states—brunches too good not to share.
With the exception of End of the Line’s $15 all-star, three-course brunch (that I most recently indulged upon this past Sunday with my mom), all of these platefuls came in under ten dollars a pop. For this reason, I will go ahead and refer to the following selections as vegan brunchin’ like a boss on a budget.
Whether you are planning to stay in for brunch, or dine out this coming weekend, here’s a little vegan brunch inspiration to get your mouth watering.
Brunchin’ in Pensacola — End of the Line Café
Brunch Hours: Sundays, 11 a.m. – 2 p.m. CST
On My Plate: Brunch of the Day–tofu eggs benny florentine with hollandaise and grape tomato-basil relish over black-eyed peas and yellow grits, served with a spring salad; Not Pictured: roasted red pepper bisque; peach cobbler with vanilla cream and toasted almonds
Selling Points: Although open for lunch and dinner throughout the remainder of the week, Sunday brunch is one of this vegan café’s most notable features. The following excerpt from a write-up I did last year for Inweekly’s Best of the Coast awards sums up my sentiments toward this rave-worthy hole in the wall: “Multi-course weekly spectaculars, tempeh anyway you could dream it up, made to order cashew cheese to take home with you—and that’s only the half of it. Over the course of the past decade, Jen Knight-Shoemaker, owner of End of the Line Café has transformed her coffee shop into a full-fledged, bright, shining, organic, locally-sourced, powerhouse of a vegan restaurant, coffee bar and art space. Yes, it really is quite a mouthful! And a tasty one at that.” Owner Knight-Shoemaker also contributed to a cover story I wrote for the paper last November during World Vegan Month, titled “V is for Vegan.”