What if you surprised your mother with the healthiest, most delicious and complete brunch ever? Undoubtedly a gesture of love and affection that she will never forget. Find out 4 recipes for an impressive vegan brunch to show your love and gratitude on this mother’s day.

Oh! And if she has not yet surrendered to a more natural cuisine we can assure you that with this feast will be satisfaction guaranteed 😉

Menu for 2

Avotoast with oyster mushrooms by Comidamor blog

Crushed avocado toasts with delicious grilled “steaks” of oyster mushrooms. Healthy, easy to make and so tasty!


  • 4 slices of bread (to make 4 toasts)
  • 1 ripe avocado, crushed with a fork
  • Salt and pepper to taste
  • Drizzle of olive oil, to grill the mushrooms

For the mushroom marinade

  • 300 grams of pleurotos (oyster mushrooms)
  • Juice of half a lemon,
  • 3 tablespoons of tamari sauce or balsamic vinegar
  • 1 bay leaf
  • 3 finely chopped garlic cloves
  • ½ cup chopped parsley
  • Oregano, to taste (optional)
  • Salt and black pepper, to taste


  1. Start by preparing the mushroom marinade.
  2. Wash the mushrooms well and add them to a bowl with all the marinade ingredients. Mix everything well. Let the marinade rest for at least 30 minutes (but the longer the better).
  3. Half an hour later, start grilling the mushrooms: in a large frying pan or grill, put a small amount of oil and let it heat up well, and grill the mushroom “steaks”. Turn the mushrooms over and grill them carefully on each side, without letting them cling to the pan or burning.
  4. When the mushrooms have lost most of their water, add the liquid from the marinade and let it reduce until it evaporates.
  5. If you want, you can sprinkle with more chopped parsley and more lemon juice.
  6. Meanwhile, toast the bread (I suggest sourdough bread as it is one of my favorites). Smash the avocado with a fork, add a little lemon juice and a little salt and pepper.
  7. As soon as the toast and mushrooms are ready, begin to assemble the toasts: the first layer will be avocado and the second layer will be mushrooms. Enjoy.

Orange mango smoothie by Sofia Carvalho from the blog Fazer Comer e Crescer

Super refreshing and full of vitamin C. You will feel with immense energy, either by the wonderful colour of this juice or simply by its magnificent and delicious flavour!


  • 2 whole oranges cut into pieces without the peel
  • 200 grs mango pieces (used frozen)
  • 400 ml cup of water


  1. Put all the ingredients in the blender and grind for 5 min or until you get a light and completely homogeneous mixture and it is ready to be enjoyed fresh.

Roasted carrots and thyme dip by Luisa Mafei of the blog Cozinha Afetiva

This dip is great on bread, on tapioca, to eat with carrot and cucumber sticks or even to accompany meals. The smoky flavour of the carrot makes a perfect match with the lightness of the thyme. The protein is on account of the lentil, which also helps in the texture we want: pasty and creamy. For the dip to become more orange, I recommend using orange lentils, also called red split lentils.


  • 8 carrots
  • 2 cups of cooked red split lentils
  • 1 tablespoon of tahini
  • 1 tablespoon of olive oil + ¼ cup of olive oil
  • ¼ cup of water
  • 1 teaspoon salt
  • 1 clove of garlic, without the kernels
  • 2 tablespoons and fresh thyme
  • Black pepper to taste


  1. Preheat the oven to 220ºC. Wash the carrots well, dry and transfer them to the roasting tin.
  2. Season with oil and salt and rub with your hands to spread the seasoning. Close the tin with another tin, or with foil.
  3. Take it to the oven to bake until the carrots are tender (about 40 min).
  4. Cut the garlic into rustic pieces and transfer it to the processor cup.
  5. Then, cut the roasted carrots and add them to the processor, add the cooked red lentils, olive oil, tahini, water and lemon juice.
  6. Process until obtaining a homogeneous and creamy texture.
  7. Cut the thyme and mix to the paste.
  8. Serve with cucumber or celery sticks.

Mini vegan pancakes by Rita Teixeira Nutritionist

No eggs, no milk and no added sugar. In this recipe we use whole wheat flour and we can make them in mini format to yield around 11 small pancakes.


  • 250mL of vegetable drink (without sugar)
  • 150g of whole wheat flour (can use any other)
  • 1 large ripe banana
  • 1 tsp yeast


  1. In a processor add all the ingredients.
  2. In a non-stick frying pan, with a little oil (I use spray), pour 1 tbsp. (barely filled) of the pancake batter. Allow to cook for 2-3 minutes, turn and cook on the other side. Repeat the process until the dough is used up.
  3. Serve with more fruit, or vegetable yogurt. It's done! Enjoy your food.


If you don't feel like cooking at all, you can book your brunch at O Botanista in Lisbon with 20% off or order from MANNA in Porto.

Also, check up our list with the best vegan brunches in the country and surprise your mom with a truly special food experience.