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–+ servings
Vegan Breakfast Casserole

Savory Vegan Breakfast Casserole to Brighten Your Mornings

This Vegan Breakfast Casserole is a hearty, protein-packed dish perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 14 oz Firm Tofu or substitute with silken tofu for a smoother texture
  • 1 tbsp Cornstarch or swap for arrowroot powder
  • 1/4 cup Nutritional Yeast omit for a different taste
  • 1/2 tsp Turmeric or replace with curry powder
  • 1 tsp Onion Powder or use fresh onions
  • 1 tsp Garlic Powder or use fresh garlic
  • 1 tsp Black Salt (Kala Namak) or use regular salt
  • 1 cup Soy Milk or any non-dairy milk
Veggies
  • 1 tbsp Olive Oil or replace with canola or avocado oil
  • 1 medium Onion any onion variety
  • 8 oz Vegan Sausage or substitute with plant-based mince
  • 8 oz Cremini Mushrooms or use white button mushrooms
  • 4 cups Baby Spinach or substitute with kale
  • 1 medium Red Bell Pepper or use zucchini
Topping
  • 1 cup Vegan Cheese or use more nutritional yeast
  • 1 tbsp Parsley or substitute with chives

Equipment

  • Oven
  • Food Processor
  • Baking Dish
  • Large Pot

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C). Grease a 9x13 baking dish with a light coat of olive oil.
  2. In a food processor, combine the firm tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, regular salt, and black salt. Pulse until combined. Gradually add soy milk while blending until smooth.
  3. In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onion and sauté for about 5 minutes.
  4. Stir in vegan sausage, cooking for another 5-7 minutes. Add crushed garlic, diced mushrooms, baby spinach, and red bell pepper. Sauté for approx 4-5 minutes.
  5. Remove pot from heat and combine the vegetable mixture with the tofu mixture. Stir in one cup of vegan cheese until well integrated.
  6. Pour combined ingredients into the greased baking dish, spreading evenly. Top with remaining vegan cheese.
  7. Bake in preheated oven for 60 minutes, or until the top is golden brown and bubbly.
  8. Let the casserole cool for a few minutes before garnishing with chopped parsley. Slice and serve hot.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 18gProtein: 12gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 450mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

This casserole is meal prep-friendly, can be customized with seasonal vegetables, and stores well in the fridge for 3-4 days.

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