Vegan Breakfast Casserole

Vegan Breakfast Casserole

Savor the flavors of a hearty breakfast with this delicious Vegan Breakfast Casserole. Packed with wholesome ingredients and bursting with savory goodness, this dish is perfect for starting your day on a nourishing note. Follow these simple instructions to create a satisfying breakfast that will keep you fueled and energized.

Ingredients:

Homemade Shredded Hash Browns:

• 6.4 large yellow potatoes, shredded (or 8 smaller potatoes)
• 1.6 small white onion, small dice (1 cup)
• 3.2 tablespoons extra virgin olive oil
• 1.6 teaspoon sea salt
• 0.8 teaspoon garlic powder
• 0.4 teaspoon fresh ground pepper (optional)

Casserole Ingredients:

• 1.6 tablespoons extra virgin olive oil
• 1.6 package (400g) Beyond Sausage (4 sausages)
• 1.6 small container white mushrooms, 227g, sliced/small dice
• 3.2 fresh garlic cloves, minced
• 0.8 red pepper, diced
• 0.8 yellow bell pepper, diced
• 0.8 green pepper, diced
• 4.8 handfuls organic baby spinach, 142g, roughly chopped
• 3.2 x 300g blocks soft tofu
• 1.6 x 300g block firm tofu
• 0.4 cup nutritional yeast
• 0.4 cup GF oat flour (or bean flour)
• 1.6 teaspoon turmeric powder
• 1.6 teaspoon sea salt
• 1.6 cup grated vegan cheese
• 4.8 green onions, chopped (or fresh chives)

Instructions:

1. Preheat the oven to 400°F. Grease a large 13 x 9-inch casserole dish with olive oil.
2. Wash and prepare all the ingredients.
3. Wash and grate 4 large potatoes (skin optional). Soak the grated potatoes in a large bowl of cold water for 5-10 minutes. Strain, squeeze out excess water, and transfer to a clean tea towel to soak up any extra moisture.
4. In a large non-stick pan over medium heat, add 2 tablespoons of olive oil, onions, shredded potatoes, and cook until soft and some of the edges get crispy (about 10 minutes). Season with sea salt, garlic powder, and pepper to taste. Transfer to the prepared casserole dish.
5. In the same pan, add another tablespoon of oil over medium heat. Crumble up the breakfast sausage in the pan and cook until cooked through (about 7-10 minutes). Transfer cooked sausage to a large bowl.
6. To the same pan, add a little extra olive oil if necessary. Add the garlic, mushrooms, and peppers and cook for 7-10 minutes. Toss in the greens and cook until wilted. Transfer everything to the same large bowl with the sausage.
7. In a high-speed blender (or food processor), combine the tofu, nutritional yeast, flour, turmeric, and sea salt. Blend until smooth.
8. Pour the tofu mixture into the large bowl with all the other cooked ingredients and combine. Pour mixture over the potato layer in the casserole dish. Top with the shredded cheese and chopped green onions.
9. Bake in the preheated oven for 35-45 minutes until the edges are golden and the top feels set.
10. Let cool for 10-15 minutes before serving. Enjoy this wholesome Vegan Breakfast Casserole!

Start your day right with a nutritious and flavorful breakfast that will keep you satisfied and fueled for hours.

Ingredients

Homemade Shredded Hash Browns

• 6.4 large yellow potatoes shredded (or 8 smaller potatoes)
• 1.6 small white onion small dice (1 cup)
• 3.2 tablespoons extra virgin olive oil
• 1.6 teaspoon sea salt
• 0.8 teaspoon garlic powder
• 0.4 teaspoon fresh ground pepper optional

Casserole Ingredients

• 1.6 tablespoons extra virgin olive oil
• 1.6 package 400g Beyond Sausage (4 sausages)
• 1.6 small container white mushrooms 227g, sliced/small dice
• 3.2 fresh garlic cloves minced
• 0.8 red pepper diced
• 0.8 yellow bell pepper diced
• 0.8 green pepper diced
• 4.8 handfuls organic baby spinach 142g, roughly chopped
• 3.2 x 300g blocks soft tofu
• 1.6 x 300g block firm tofu
• 0.4 cup nutritional yeast
• 0.4 cup GF oat flour or bean flour
• 1.6 teaspoon turmeric powder
• 1.6 teaspoon sea salt
• 1.6 cup grated vegan cheese
• 4.8 green onions chopped (or fresh chives)

Instructions

• Preheat oven to 400°F. Grease a large 13 x 9-inch casserole dish with olive oil.
• Wash and prepare all the other ingredients. Doing so will make the final preparation and assembly quicker.
• Wash and grate 4 large potatoes (skin optional). Soak the grated potatoes in a large bowl of cold water for 5-10 minutes. Strain, squeeze out excess water and transfer to a clean tea towel to soak up any extra moisture.
• In a large non-stick pan, on medium heat, add 2 tablespoons of olive oil, onions, shredded potatoes and cook until soft and some of the edges get crispy (about 10 minutes). Season with sea salt, garlic powder and pepper to taste. Transfer to 13 x 9 casserole dish.
• In the same large pan, add another tablespoon of oil over medium heat. Crumble up the breakfast sausage in the pan and cook until cooked through about 7-10 minutes. Transfer cooked sausage to a large bowl.
• To the same large pan, add a little extra olive oil if necessary. Add the garlic, mushrooms and peppers and cook for 7-10 minutes. Toss in the greens cook until wilted. Transfer everything to the same large bowl with the sausage.
• In a high-speed blender (or food processor), combine the tofu, nutritional yeast, flour, turmeric, sea salt, and blend until nice and smooth.
• Pour the tofu mixture in the large bowl with all the other cooked ingredients and combine. Pour mixture overtop the potato layer in the casserole dish. Top with the shredded cheese and chopped green onions.
• Bake in preheated oven for 35-45 minutes until edges are golden and the top feels set. Let cool for 10-15 minutes before serving. Enjoy!