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–+ servings
Vegan Breakfast Casserole

Heavenly Vegan Breakfast Casserole Packed with Flavor

This Vegan Breakfast Casserole is a delightful mix of flavors and textures, perfect for a nourishing start to your day.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 14 oz Firm Tofu Use silken tofu for a smoother texture, but firm is recommended for structure.
  • 1 tbsp Cornstarch No substitution necessary, but arrowroot could work.
  • 1 cup Nutritional Yeast Can substitute with vegan cheese, but it will alter taste slightly.
  • 1 tsp Turmeric Omit if unavailable, but it enhances the appearance.
  • 1 tsp Onion Powder Fresh herbs can substitute but adjust quantity to taste.
  • 1 tsp Garlic Powder Use fresh garlic cloves for a more robust flavor if you prefer.
  • 1 tsp Salt Use regular salt if black salt is unavailable.
  • 1 tsp Black Salt (Kala Namak) It’s worth sourcing for an eggy flavor.
  • 1 cup Soy Milk Any plant-based milk can be used.
  • 1 tbsp Olive Oil Can substitute with any cooking oil, like avocado or coconut oil.
For the Vegetables
  • 1 cup Onion (Chopped) Shallots can work as a substitute.
  • 8 oz Vegan Sausage (Chopped) Can use homemade tofu crumble as a substitute for gluten-free options.
  • 8 oz Cremini Mushrooms (Chopped) Button mushrooms can be used in place of cremini.
  • 2 cups Baby Spinach (Chopped) Kale or Swiss chard works well as alternatives.
  • 1 cup Red Bell Pepper (Sliced) Any color bell pepper can be used for variety.
For the Topping
  • 1 cup Vegan Cheese (Grated) Use a preferred vegan cheese brand, or omit for a lower fat option.
  • 1 tbsp Parsley (Chopped) Substitute with chives or cilantro if desired.

Equipment

  • oven
  • food processor
  • skillet
  • Baking Dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (180°C) and grease a 9x13-inch baking dish with olive oil.
  2. In a food processor, blend the firm tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt, and black salt until smooth. Add soy milk and blend again until creamy.
  3. Heat olive oil in a large skillet over medium heat. Sauté the chopped onion for about 5 minutes until softened.
  4. Add chopped vegan sausage to the skillet and cook for another 3-4 minutes. Then add fresh garlic and sauté for 2 minutes.
  5. Introduce chopped mushrooms, baby spinach, and red bell pepper. Sauté for 4-5 minutes until vegetables are al dente.
  6. Transfer the sautéed mixture into the bowl with the tofu filling and gently fold together. Stir in grated vegan cheese.
  7. Pour the mixture into the greased baking dish, smoothing the top.
  8. Sprinkle remaining vegan cheese on top. Bake for 60 minutes until golden brown and bubbly.
  9. Let it cool for a few minutes, garnish with parsley, slice, and serve hot.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 500mgPotassium: 450mgFiber: 4gSugar: 3gVitamin A: 20IUVitamin C: 30mgCalcium: 20mgIron: 15mg

Notes

You can prepare the casserole the night before and refrigerate it; just add cheese before baking.

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