17.3 C
New York
Saturday, May 18, 2024

Vegan Breakfast Casserole – Loving It Vegan


This vegan breakfast casserole is filled with veggies, vegan sausage and a wealthy and creamy tofu filling. And better of all, it’s tremendous straightforward to make!

A piece of Vegan Breakfast Casserole on a white plate

This vegan breakfast casserole is tacky and eggy, stuffed with veggies and sausage. I do know what you’re pondering and sure, it’s vegan!

It is a huge crowd-pleaser and it’s a fast and straightforward dish to make. This straightforward vegan breakfast casserole is packed filled with scrumptious veggies, vegan sausage, and vegan cheese. The filling is a wealthy, creamy tofu egg combination that tastes unbelievable and eggy because of our secret ingredient – Black Salt a.okay.a Kala Namak.

The vegan casserole will also be ready upfront and baked the subsequent morning. It’s tremendous filling and scrumptious served as breakfast.

For those who love making scrumptious Vegan Breakfasts , check out our vegan quiche, vegan tofu scramble and vegan hash browns too!

Elements for the Vegan Breakfast Casserole

Recipe ingredients for Vegan Breakfast CasseroleRecipe ingredients for Vegan Breakfast Casserole

Elements Notes

  • Agency Tofu. No have to press your Tofu, as we want the moisture. Nevertheless, you will want to empty it from the additional liquid within the package deal.
  • Vegan cheese. We used cheddar-style vegan cheese for this vegan casserole, however you should use any form you want. Mozzarella-style will work too!
  • Dietary yeast. That is what brings your tacky and umami taste to the dish! So good!
  • Black Salt a.okay.a Kala Namak. Our secret ingredient to recreate the most effective eggy taste in our vegan breakfast casserole.
  • Vegan Sausage. Any vegan sausage will work. Simply use your favourite model.
A bite of Vegan Breakfast Casserole on a black fork.A bite of Vegan Breakfast Casserole on a black fork.

Find out how to make Vegan Breakfast Casserole

One can find full directions and measurements within the recipe card on the backside of the submit. It is a abstract of the method to associate with the method photographs.

  • Preheat the oven to 350°F (180°C) and evenly grease a 9×13 baking dish with olive oil.
  • Put together your filling: Add the tofu, cornstarch, dietary yeast, turmeric, onion powder, garlic powder, salt, and black salt (aka kala namak) into your meals processor and course of till effectively combined.
Tofu and spices added to food processor and blended until smoothTofu and spices added to food processor and blended until smooth
  • Add your soy milk and course of once more till it reaches a clean consistency. Put aside.
Add soy milk to tofu mixture and blend until smoothAdd soy milk to tofu mixture and blend until smooth
  • Put together the veggies: Add the olive oil and onions to a pot and sauté the onions over a medium warmth till softened. Subsequent, add the chopped sausage and sauté till evenly browned.
Saute and brown onions and sausage slicesSaute and brown onions and sausage slices
  • Now add the garlic and sauté for two minutes till aromatic.
Add garlic and saute with sausage mix.Add garlic and saute with sausage mix.
  • Add the cremini mushrooms, child spinach, purple bell pepper, and flash fry till al dente. Take away from the warmth.
Add mushrooms, peppers and spinach to sausage mix and mix together.Add mushrooms, peppers and spinach to sausage mix and mix together.
  • Add your tofu egg combination and 1 cup of the vegan cheese to the veggies and blend till mixed.
Add tofu egg mixture and vegan cheese to sausage mix and mix troughAdd tofu egg mixture and vegan cheese to sausage mix and mix trough
  • Switch the combination to the ready baking dish. Sprinkle the remaining cheese over the casserole.
  • Place within the preheated 350°F oven. Bake for 60 minutes till vegan cheese is golden brown and bubbly.
Spread tofu egg and cheese mix evenly in prepared dish and bake.Spread tofu egg and cheese mix evenly in prepared dish and bake.

Prime off your vegan breakfast casserole with some chopped parsley, a sprinkle of black pepper and serve instantly.

Vegan Breakfast Casserole in a white dishVegan Breakfast Casserole in a white dish

Vegan Breakfast Casserole FAQ

What can I serve with the Breakfast Casserole?

Garnish your scrumptious vegan casserole with contemporary chopped parsley and serve with a aspect of your favourite bread. If you wish to go the gluten-free route you may add some yummy Vegan Hash Browns.

Can I assemble the breakfast casserole the evening earlier than?

Sure you may! You can also make the breakfast casserole as much as the purpose earlier than sprinkling the vegan cheese on prime. Cowl the baking dish and put it within the fridge in a single day. When able to bake, add your vegan cheese on prime and bake till golden and bubbly.

Storing and Freezing

Cowl your leftover casserole, place within the fridge and revel in it inside 3-4 days. Reheat within the microwave, or within the oven at 350°F for 20 minutes or till heated by.

It may be frozen, however there can generally be a slight texture change as soon as thawed. Let it thaw within the fridge in a single day earlier than reheating within the microwave or oven.

Extra Superb Vegan Breakfast Recipes

Did you make this recipe? Remember to depart a remark and ranking beneath!

A piece of vegan breakfast casseroleA piece of vegan breakfast casserole

Vegan Breakfast Casserole

A hearty vegan breakfast casserole packed filled with veggies, vegan sausage and a wealthy and creamy tofu filling.

Print
Pin
Fee

Course: Breakfast

Delicacies: American

Food regimen: Vegan

Prep Time: 20 minutes

Cook dinner Time: 1 hour

Whole Time: 1 hour 20 minutes

Servings: 9

Energy: 252kcal

Stop your display screen from going darkish

Directions

  • Preheat the oven to 350°F (180°C) and evenly grease a 9×13 baking dish with olive oil.

  • Put together your filling: Add the tofu, cornstarch, dietary yeast, turmeric, onion powder, garlic powder, salt, and black salt (aka kala namak) into your meals processor and course of till effectively combined.

  • Add the soy milk or different non-dairy different, and course of once more till it reaches a clean consistency. Put aside.

  • Put together the veggies: Add the olive oil and onions to a pot and sauté the onions over a medium warmth till softened.

  • Add the chopped sausage and sauté with the onions till evenly browned.

  • Add the garlic and sauté for two minutes till aromatic.

  • Add the cremini mushrooms, child spinach, and purple bell pepper, and flash fry till al dente. Take away from the warmth.

  • Add your tofu combine and 1 cup of the grated vegan cheese to the veggies and blend till mixed.

  • Switch the filling to your ready 9×13 baking dish and clean it down evenly.

  • Sprinkle the remaining 1 cup of grated vegan cheese over the filling.

  • Place it into the oven and bake for 60 minutes till the vegan cheese is golden brown and bubbly.

  • Prime off your vegan breakfast casserole with some chopped parsley, a sprinkle of black pepper and serve instantly.

Notes

  1. Agency tofu. There will be variations within the water content material between blocks of tofu, so if you must add further milk to the meals processor to get it to the graceful consistency you see within the photographs, then go forward, however solely use as a lot as wanted.
  2. Black Salt. Kala namak, a.okay.a black salt creates an eggy taste; it’s fairly wonderful. For those who don’t have any, you may substitute this for normal salt, however I like to recommend you strive it.
  3. Cremini mushrooms are additionally referred to as child bellas, portobellini, or brown mushrooms. You may as well use white button mushrooms on this recipe.
  4. Vegan Sausage. Any vegan sausage will work. Simply use your favourite model.
  5. Storing. Cowl your leftover casserole, preserve it within the fridge, and revel in it inside 3-4 days. Reheat within the microwave, or oven at 350°F for 20 minutes or till heated by.
  6. Freezing. It may be frozen, however there can generally be a slight texture change after thawing.

Diet

Serving: 1serving | Energy: 252kcal | Carbohydrates: 18g | Protein: 16g | Fats: 13g | Saturated Fats: 3g | Sodium: 809mg | Fiber: 4g | Sugar: 3g

DID YOU MAKE THIS RECIPE? Fee it & depart your suggestions within the feedback part beneath, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan



Related Articles

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Latest Articles