1cupNature's PRIME Bits (cooked according to package directions)
½tspfennel seed (optional)
2tsplow-sodium tamari or liquid aminos
1tbsppure maple syrup
For the vegan egg mixture
2packages (14 oz) FIRM tofu, drained and blotted dry
1 ¼cupsunsweetened, plain non-dairy milk
¼cupchickpea flour or all-purpose gluten free flour blend
1 ½tspHimalayan pink salt
½tspfreshly ground black pepper, plus more for serving
½tspKala namak (optional)
1tbsphot sauce, or to taste
For the casserole
2cupsfrozen hash browns, diced or shredded
1 ½cupsvegan shredded cheese, divided (optional)
1red bell pepper, seeded and diced
2green onions, sliced (plus more for garnish)
2cupsfresh spinach, coarsely chopped
1cupgrape tomatoes, halved
Preheat the oven to 350°F. Gently spray a 9x13 baking dish with cooking spray. Set aside.
For the vegan sausage crumbles
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.
For the vegan egg mixture
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.
For the casserole
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.
* Be sure to rehydrate the Improved Nature Nature's PRIME Bits according to package directions.
* Sauté the spices for the vegan sausage crumbles in a bit of oil to release their flavors.
* Cook the sausage crumbles until no liquid remains in the pan.
* Use regular firm tofu, not silken.
* Drain the liquid from the tofu packages and blot the blocks of tofu dry. However, there is no need to press the tofu.
* Blend the vegan "egg" mixture until smooth and creamy. Use the tamper with the blender to ensure all the ingredients are blended properly. Add additional milk (or water) one tablespoon at a time if needed to blend. But do not add too much liquid, the mixture should be thick, yet pourable, with a spatula needed to scrape out the last of the mixture.
* Spray the baking dish with cooking spray so the casserole doesn't stick. You can also line the dish with parchment paper if you prefer.
* Mix all of the casserole ingredients together before pouring into the baking dish. Do not layer the ingredients in baking dish. The vegan egg mixture is too thick to seep into the other layers and the casserole won't bind properly in layers.
* Cover the casserole with foil for the first part of baking. Otherwise, the top may be burn before the middle is set.
* Let the baked casserole sit for 10 to 15 minutes before slicing to allow it to firm up.
* You can make the entire recipe and stick it in the fridge tightly covered with foil before or after baking.
* If you bake it and plan to serve the next day, be sure to let the casserole cool completely before covering and refrigerating.
* If you refrigerate the casserole before baking, the mixture will thicken up overnight and it won't need as much baking time the next morning. Bake covered in foil for 20 minutes, remove the foil and bake another 20 to 25 minutes until the top is set.
* Store leftovers in an air-tight container in the fridge for up to 5 days.
* You can also freeze this vegan egg bake. After baking, cool completely, then tightly cover with plastic wrap and foil. It should keep well in the freezer for up to 2 months. To reheat: thaw overnight in the fridge, then bake in a preheated oven at 350°F for 20 minutes or until heated through.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.