Recipe and photo courtesy of Jenn Sebestyen, Veggie Inspired
This recipe first appeared on Veggie Inspired at https://www.veggieinspired.com/vegan-breakfast-casserole/.
This easy Vegan Breakfast Casserole features lots of veggies, vegan sausage, dairy free cheese, and a creamy “egg” mixture that brings it all together. Just like traditional egg casseroles, it’s the perfect make ahead dish for a stress free brunch.
Equipment: Skillet, Blender, Mixing bowls, 9x13 baking dish
Preheat the oven to 350°F. Gently spray a 9x13 baking dish with cooking spray. Set aside.
Rehydrate the Nature's PRIME Bits according to package directions. Drain them well and press out as much water as possible using the back of a wooden spoon. Set aside.
Warm the oil in a skillet over medium heat. Whisk in the dried sage, dried thyme, onion powder, garlic powder, smoked paprika, fennel seed (if using, black pepper, and cayenne (if using). Sauté 1 minute until fragrant.
Add the rehydrated Nature's PRIME Bits and stir well to coat.
Add the tamari and pure maple syrup. Sauté, stirring frequently to prevent sticking, until heated through, all the liquid has been absorbed, and the edges start to brown.
Add the tofu, milk, nutritional yeast, chickpea flour, salt, turmeric, black pepper, Himalayan black salt (if using), mustard powder, and hot sauce to a high-speed blender. Blend until completely smooth. Use the tamper to ensure all ingredients get fully incorporated and blended properly.
If your mixture is too thick to blend, add additional milk or water 1 tablespoon at a time, but do not add too much liquid or the mixture won't set properly after baking. This vegan egg mixture should be pourable, but very thick. Set aside.
Combine the potatoes, 1 cup vegan cheese, diced bell pepper, sliced green onion, chopped spinach and cooked vegan sausage crumbles in a large mixing bowl. Stir well to combine.
Pour the vegan egg mixture over the top and stir well to evenly distribute.
Pour the mixture into the prepared baking dish and spread out evenly. Cover with aluminum foil and bake for 30 minutes.
Uncover the casserole, sprinkle with the remaining ½ cup of vegan cheese (optional) and sliced grape tomatoes. Bake another 25 to 30 minutes until the top if set and dark golden and the edges are starting to pull away from the sides of the pan.
Let the casserole sit for 10 to 15 minutes to continue to firm up before slicing and serving.
Garnish with extra sliced green onions and more freshly ground black pepper, if desired.
Visit ImprovedNatureDirect.com to purchase Nature's PRIME Bits
Ingredients
Directions
Preheat the oven to 350°F. Gently spray a 9x13 baking dish with cooking spray. Set aside.
Rehydrate the Nature's PRIME Bits according to package directions. Drain them well and press out as much water as possible using the back of a wooden spoon. Set aside.
Warm the oil in a skillet over medium heat. Whisk in the dried sage, dried thyme, onion powder, garlic powder, smoked paprika, fennel seed (if using, black pepper, and cayenne (if using). Sauté 1 minute until fragrant.
Add the rehydrated Nature's PRIME Bits and stir well to coat.
Add the tamari and pure maple syrup. Sauté, stirring frequently to prevent sticking, until heated through, all the liquid has been absorbed, and the edges start to brown.
Add the tofu, milk, nutritional yeast, chickpea flour, salt, turmeric, black pepper, Himalayan black salt (if using), mustard powder, and hot sauce to a high-speed blender. Blend until completely smooth. Use the tamper to ensure all ingredients get fully incorporated and blended properly.
If your mixture is too thick to blend, add additional milk or water 1 tablespoon at a time, but do not add too much liquid or the mixture won't set properly after baking. This vegan egg mixture should be pourable, but very thick. Set aside.
Combine the potatoes, 1 cup vegan cheese, diced bell pepper, sliced green onion, chopped spinach and cooked vegan sausage crumbles in a large mixing bowl. Stir well to combine.
Pour the vegan egg mixture over the top and stir well to evenly distribute.
Pour the mixture into the prepared baking dish and spread out evenly. Cover with aluminum foil and bake for 30 minutes.
Uncover the casserole, sprinkle with the remaining ½ cup of vegan cheese (optional) and sliced grape tomatoes. Bake another 25 to 30 minutes until the top if set and dark golden and the edges are starting to pull away from the sides of the pan.
Let the casserole sit for 10 to 15 minutes to continue to firm up before slicing and serving.
Garnish with extra sliced green onions and more freshly ground black pepper, if desired.
