For some, our weekend rituals are not complete without a good brunch. And while smashed avo on toasted sourdough may reign supreme, there is a multitude of easy recipes that are as cost-effective as they are tasty.

Taken from the zero-waste and vegan chef Max La Manna’s cookbook More Plants, Zero Waste – these three simple plant-based recipes are the perfect addition to your brunch menu repertoire.

METHOD

Preheat your oven to 180°C. Mix the oats, cinnamon, sugar, salt, hemp seeds and nuts in a large bowl.

Put your coconut oil, maple syrup and vanilla into a small saucepan over low heat and mix until the oil has melted.

Pour the melted oil mix into a mixing bowl and add the banana. Smash the banana with a fork or hand blender until very slightly chunky. Next, combine your wet and dry ingredients and mix well.

Spread the mixture evenly over a baking sheet – make sure it doesn’t get crowded; you may need to use another baking sheet. Bake for 15-20 minutes until golden brown. If you need more time, bake for another 5 minutes, or until crisp.

Remove from the oven and toss the granola a bit to release a bit of heat. Allow it to completely cool on the baking sheet. Store in a sealed container or Mason jar – it should keep for a couple of weeks.

METHOD

Put a large saucepan over medium-high heat. Add the oil, onion, garlic, chilli flakes and paprika. Stir occasionally until the onions are translucent and the garlic begins to brown lightly.

While you wait, blend the tomatoes, tamari and apple cider vinegar until completely smooth. Add your mushrooms to the saucepan and stir well. Reduce the heat, then add your puréed tomato mixture. Add the brown sugar and stir for 2-3 minutes. Fold in the beans and stir well for 3-5 minutes over low heat until the mixture thickens a little.

Toast your bread and spread it with aquafaba butter, olive oil or avocado. Add heaped spoonfuls of the beans – if you have coriander laying around, chop finely and sprinkle it over for the final touch.

METHOD

In a bowl, mash the banana. Add the oil, maple syrup, baking powder and salt and whisk to combine. Add the milk slowly and mix.

Add your flour to the bowl and mix – be careful not to mix too much. You are aiming for a thick but pourable consistency. If it’s too dry and not scoopable, add a splash of milk to loosen it; if it’s too wet, add a small amount of flour. You want your batter to be thick, but pourable. Add chocolate chips or berries now and gently fold them into the mixture.

Heat a non-stick frying pan over medium-low heat. Once ready, pour your desired amount of batter into the heated pan and repeat according to how many you can in your frying pan. The batter will begin to bubble and the edges will appear to be drying after about 1-2 minutes. Next, carefully flip the pancakes to a plate and cover with a tea towel to keep warm until serving.

Serve each stack as you like – perhaps with a light spread of butter, fresh fruit, chopped nuts and seeds, maybe even some nut butter and maple syrup.