Vegan Breakfast Casserole – Loving It Vegan

This vegan breakfast casserole is full of 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, crammed with veggies and sausage. I do know what you’re considering and sure, it’s vegan!

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

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

Should you love making scrumptious Vegan Breakfasts , check out our vegan quiche, vegan tofu scramble and vegan hash browns too!

Components for the Vegan Breakfast Casserole

Recipe ingredients for Vegan Breakfast CasseroleRecipe ingredients for Vegan Breakfast Casserole

Components Notes

  • Agency Tofu. No must 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 utilize any sort 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.ok.a Kala Namak. Our secret ingredient to recreate one of the best 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.

Easy methods to make Vegan Breakfast Casserole

You will see full directions and measurements within the recipe card on the backside of the put up. It is a abstract of the method to go together with the method pictures.

  • Preheat the oven to 350°F (180°C) and frivolously 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 properly 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 easy 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 frivolously 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, pink 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.

High 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 facet of your favourite bread. If you wish to go the gluten-free route you possibly can add some yummy Vegan Hash Browns.

Can I assemble the breakfast casserole the night time earlier than?

Sure you possibly can! You may 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 luxuriate 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 Wonderful Vegan Breakfast Recipes

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A piece of vegan breakfast casseroleA piece of vegan breakfast casserole

Vegan Breakfast Casserole

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

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Course: Breakfast

Delicacies: American

Eating regimen: Vegan

Prep Time: 20 minutes

Prepare dinner Time: 1 hour

Complete Time: 1 hour 20 minutes

Servings: 9

Energy: 252kcal

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Directions

  • Preheat the oven to 350°F (180°C) and frivolously 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 properly combined.

  • Add the soy milk or different non-dairy different, and course of once more till it reaches a easy 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 frivolously browned.

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

  • Add the cremini mushrooms, child spinach, and pink 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 easy 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.

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

Notes

  1. Agency tofu. There could be variations within the water content material between blocks of tofu, so if you might want to add additional milk to the meals processor to get it to the graceful consistency you see within the pictures, then go forward, however solely use as a lot as wanted.
  2. Black Salt. Kala namak, a.ok.a black salt creates an eggy taste; it’s fairly superb. Should you don’t have any, you possibly can substitute this for normal salt, however I like to recommend you attempt it.
  3. Cremini mushrooms are additionally known as child bellas, portobellini, or brown mushrooms. It’s also possible to 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, maintain it within the fridge, and luxuriate 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

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