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A piece of vegan breakfast casserole
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5 from 6 votes

Vegan Breakfast Casserole

A hearty vegan breakfast casserole packed full of veggies, vegan sausage and a rich and creamy tofu filling.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Breakfast
Cuisine: American
Diet: Vegan
Servings: 9
Calories: 252kcal
Author: Alison Andrews

Ingredients

For the filling:

For the veggies:

  • 2 Tablespoons Olive Oil
  • 1 Medium Onion White, Yellow or Brown, Chopped
  • 1 pack Vegan Sausage (450g) Defrosted and Chopped*
  • 1 Tablespoon Crushed Garlic
  • 2½ Cups Cremini Mushrooms (240g) Chopped*
  • 3 Cups Baby Spinach (90g) Chopped
  • 1 Red Bell Pepper Seeded and Sliced
  • 2 Cups Vegan Cheese Grated*
  • ¼ Cup Parsley Chopped

Instructions

  • Preheat the oven to 350°F (180°C) and lightly grease a 9x13 baking dish with olive oil.
  • Prepare your filling: Add the tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt, and black salt (aka kala namak) into your food processor and process until well mixed.
  • Add the soy milk or other non-dairy alternative, and process again until it reaches a smooth consistency. Set aside.
  • Prepare the veggies: Add the olive oil and onions to a pot and sauté the onions over a medium heat until softened.
  • Add the chopped sausage and sauté with the onions until lightly browned.
  • Add the garlic and sauté for 2 minutes until fragrant.
  • Add the cremini mushrooms, baby spinach, and red bell pepper, and flash fry until al dente. Remove from the heat.
  • Add your tofu mix and 1 cup of the grated vegan cheese to the veggies and mix until combined.
  • Transfer the filling to your prepared 9x13 baking dish and smooth 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 until the vegan cheese is golden brown and bubbly.
  • Top off your vegan breakfast casserole with some chopped parsley, a sprinkle of black pepper and serve immediately.

Notes

  1. Firm tofu. There can be differences in the water content between blocks of tofu, so if you need to add extra milk to the food processor to get it to the smooth consistency you see in the photos, then go ahead, but only use as much as needed.
  2. Black Salt. Kala namak, a.k.a black salt creates an eggy flavor; it’s pretty amazing. If you don’t have any, you can substitute this for regular salt, but I recommend you try it.
  3. Cremini mushrooms are also called baby bellas, portobellini, or brown mushrooms. You can also use white button mushrooms in this recipe.
  4. Vegan Sausage. Any vegan sausage will work. Just use your favorite brand.
  5. Storing. Cover your leftover casserole, keep it in the fridge, and enjoy it within 3-4 days. Reheat in the microwave, or oven at 350°F for 20 minutes or until heated through.
  6. Freezing. It can be frozen, but there can sometimes be a slight texture change after thawing.

Nutrition

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