What are the signature techniques Carolyn Scott uses to create her vegan brunch recipes?

I focus on a few core techniques to make vegan brunch feel hearty, fun, and familiar:

• Layered, all-in-one bakes – things like the Stuffed Brunch Crescent Roll Wreath: building flavor by layering vegan cheese, scrambles, hash browns, sausage, and bacon into a single, shareable centerpiece.
• Smart swaps – tofu or vegan egg for scrambles, plant-based meats, vegan butter, and yogurts so the flavors feel classic but stay vegan.
• Kid-friendly “brunch boxes” – portable versions like quinoa cakes, fun fruit salad cups, tofu-on-a-stick, so brunch works in lunch boxes and on the go.
• Bright, fresh balance – pairing richer items with kale salads, fruit, and citrusy dressings to keep everything feeling light and energizing.

Would you like ideas tailored to a specific type of brunch (family, special occasion, or meal prep)?