Delicious Vegan Breakfast Casserole for a Healthy Start
Welcome to my vegan kitchen! Today, I’m thrilled to share with you one of my most treasured recipes: the Vegan Breakfast Casserole. Whether you’re looking for an easy, wholesome breakfast idea or a scrumptious dish to serve at your next brunch gathering, this casserole is sure to impress.
As a vegan chef, I firmly believe that plant-based meals can be just as satisfying and delicious as traditional ones. With this recipe, you’ll get all the savory and comforting flavors of a classic breakfast casserole without any meat or dairy products. Plus, it’s gluten-free and loaded with veggies for extra nutrition.
The best part? This casserole is incredibly versatile and customizable. You can switch up the veggies, add your favorite vegan cheese or sausage, or even use tater tots instead of hash browns. The possibilities are endless!
So let’s get cooking and enjoy a healthy and indulgent vegan breakfast together.
Why You’ll Love This Recipe
This vegan breakfast casserole is the perfect combination of healthy and delicious. Whether you’re a vegan or simply looking for easy, healthy breakfast ideas, this dish is sure to satisfy your cravings.
Not only is this recipe gluten-free, but it’s also packed with nutrients that will leave you feeling energized all day long. With ingredients like diced potatoes, tofu, and an array of fragrant herbs and spices including dried rosemary, dill weed, thyme, and basil, this dish has everything you need to start your day off on the right foot.
And let’s not forget about the red and green bell peppers, which add a pop of color and flavor to the casserole. They also provide essential vitamins and minerals like Vitamin C and potassium.
Plus, it’s incredibly easy to make ahead of time for busy mornings. Simply mix all the casserole ingredients together in a baking dish and store it in the refrigerator overnight. When you’re ready to enjoy it the next morning, just pop it in the oven for a quick bake.
Trust me when I say that this vegan breakfast casserole will become a favorite in your household. Not only is it healthy and delicious but it’s also incredibly versatile. You can easily swap out ingredients based on personal preferences or dietary restrictions—making this dish perfect for everyone at the breakfast table.
Ingredient List
To make this vegan breakfast casserole recipe, we will need easy-to-find ingredients that are either available in the pantry or can be purchased at the local grocery store. Here is a list of everything you will need to make this cheesy vegan breakfast casserole that serves 8 people:
Casserole Ingredients 1:
- 2 medium potatoes, peeled and diced (1/4 inch)
- 1 small yellow onion, diced
- 1 garlic clove, minced
- 1/2 cup chickpea flour
- 1 cup soymilk or any other plant-based milk
- 1/4 cup nutritional yeast (adds a cheesy flavor to the dish)
- 1 tablespoon olive oil
- 1 tablespoon dried basil
- 1 tablespoon dried thyme
- 1 tablespoon dried dill weed
Casserole Ingredients 2:
- 14 ounces soft tofu
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 8 ounces sliced mushrooms (thinly sliced)
- 1/4 teaspoon sea salt (or to taste)
- freshly ground black pepper (to taste)
Hash-Brown Topping:
- 2 cups frozen hash browns (thawed)
- 1/4 cup yellow onion, diced
- 1/4 teaspoon sea salt (or to taste)
- freshly ground black pepper (to taste)
- Note: You can also use tater tots instead of hash browns if you prefer.
Now that you know what ingredients you will need let’s move on to the recipe how-to section where I’ll guide you through making this amazing vegan breakfast casserole recipe!
The Recipe How-To
Now, it’s time for the fun part: making the vegan breakfast casserole! Make sure you have all the ingredients ready before starting. Here’s a step-by-step guide on how to create this delicious dish.
Step 1: Prepare the Tofu Mixture
In a blender, combine soft tofu, nutritional yeast, soymilk, chickpea flour, and dried herbs (rosemary, dill weed, basil, and thyme) until smooth. Set aside.
Step 2: Prep the Vegetables
In a large pan, heat olive oil over medium heat. Add in diced onion, chopped garlic, and thinly sliced bell peppers (both green and red). Sauté for 5-7 minutes or until the veggies are tender.
Step 3: Add Vegan Sausage
Crumble vegan sausage into the pan with the veggies. Cook for an additional 5 minutes or until browned.
Step 4: Preheat Your Oven
Preheat your oven to 375°F (190°C).
Step 5: Layer Hash Browns and Tofu Mixture
Spread out a layer of frozen/homemade hash browns onto the bottom of a lightly greased baking dish. Pour half of the blended tofu mixture over the hash browns. Top with half of the cooked veggies and vegan sausage mixture.
Step 6: Repeat Layering
Repeat the layering process with another layer of hash browns, tofu mixture, and vegetables/vegan sausage.
Step 7: Add Cheese (optional)
For a cheesy vegan breakfast casserole, sprinkle shredded vegan cheese on top.
Step 8: Bake in Oven
Cover with foil and bake for 45 minutes. Remove foil and bake for another 10-15 minutes or until golden brown.
Step 9: Let Cool and Serve
Let cool for a few minutes before serving. Garnish with chopped fresh herbs or diced red onions, if desired. Enjoy your delicious easy vegan breakfast!
Note: If making ahead of time, simply cover with foil and refrigerate overnight. Bake as directed in the recipe in the morning for an overnight vegan breakfast casserole.
Substitutions and Variations
When it comes to making this vegan breakfast casserole, don’t be afraid to experiment with substitutions and variations that cater to your taste preferences. Here are some ideas to help you get started:
– Instead of using soft tofu for the “egg” mixture, try using mashed chickpeas or white beans for a different texture and flavor.
– If you’re not a fan of red and green bell peppers, feel free to swap them out for different veggies like yellow squash or zucchini.
– Want to add some heat? Add diced jalapenos or serrano peppers to give your casserole a kick.
– For a gluten-free version, use gluten-free bread cubes and ensure that all other ingredients are also gluten-free.
– Vegan sausage is a popular addition to breakfast casseroles, but feel free to swap it out with mushrooms or tempeh for a healthier option.
– If you want a cheesy vegan breakfast, sprinkle nutritional yeast on top before baking or add dairy-free shredded cheese during the last 10 minutes of baking.
– Tater tots can be used instead of diced potatoes for easy preparation and added crunchiness.
Remember that these substitutions and variations can change the overall taste profile of your dish, so don’t hesitate to experiment with different combinations until you find the perfect recipe that suits your palate.
Serving and Pairing
When I serve up my vegan breakfast casserole, I like to also have some fresh fruit alongside it. A nice berry medley or a sliced melon can add a refreshing sweetness to the savory casserole.
I also enjoy pairing this casserole with some lightly dressed greens. A simple vinaigrette can help cut through the richness of the casserole while also adding some much-needed greenery to your meal.
And if you’re feeling extra decadent, why not top your casserole with some avocado slices or a dollop of vegan sour cream? The creamy texture pairs perfectly with the hearty potatoes and tofu in the casserole.
Lastly, don’t forget a hot cup of coffee or tea to round out your meal. This vegan breakfast casserole is the ultimate example of comfort food and deserves to be enjoyed at a leisurely pace.
Make-Ahead, Storing and Reheating
In case you want to save time in the morning, this vegan breakfast casserole can be prepped ahead of time. Simply follow the recipe instructions until right before baking it. Instead, cover and chill the casserole overnight. The next morning, pull it out of the refrigerator and let it sit on your countertop for 30 minutes at room temperature.
When ready to bake, remove cover and place it in a preheated oven. You can also reheat individual slices of leftover casserole in the microwave or oven until warmed through. Starting with a low-temperature setting can help avoid overcooking and keep your casserole perfect.
The leftovers will keep well in the fridge for up to 4-5 days when stored in an airtight container. You can reheat individual slices or the entire casserole again in the oven or microwave by reheating for a few minutes on low temperature until warmed through.
So next time you’re planning for a make-ahead breakfast, this vegan breakfast casserole is a healthy option that stores and reheats without sacrificing any flavor or texture.
Tips for Perfect Results
When it comes to making the perfect vegan breakfast casserole, there are a few tips I’ve learned along the way that will help you achieve delicious results every time. Here are my top tips for making a breakfast casserole that is healthy, flavorful and sure to satisfy.
1. Don’t Rush the Tofu Draining Process: One of the key ingredients in this vegan breakfast casserole recipe is soft tofu. To get the right texture and consistency, it’s important to drain as much liquid out of the tofu as possible. This can take some time, so don’t rush it. Give yourself at least 30 minutes to let the tofu drain properly.
2. Use the Right Amount of Liquid: When making this casserole recipe, keep in mind that you’ll need enough liquid to create a creamy texture, but not so much that it’s soupy or watery. Follow the recipe measurements carefully, and adjust them slightly if needed based on your personal preferences.
3. Add Flavors Gradually: This provides an opportunity to taste your dish while cooking and avoid adding too much seasoning all at once which can make your dish too salty or strong flavored.
4. Preheat Your Oven: Make sure your oven is hot enough before you pop in your casserole pan. Otherwise, you may end up with unevenly cooked ingredients in your casserole.
5. Cover Your Casserole: To ensure that all ingredients cook evenly and retain moisture throughout the cooking process, it’s important to cover your casserole with foil until it’s almost finished baking.
6. Let the Casserole Cool Before Serving: It may be tempting to dive right into this delicious breakfast treat as soon as it comes out of the oven, but letting it cool for about 10-15 minutes will help it set properly and prevent runny or unstable layers.
By following these helpful tips, you’ll be able to make a perfect vegan breakfast casserole every time – one that’s healthy, flavorful and sure to impress everyone who tries it!
Bottom Line
In conclusion, this vegan breakfast casserole recipe is a great addition to your breakfast ideas, and is perfect for vegans or vegetarians looking for a healthy breakfast. This easy vegan breakfast is packed with flavor from the combination of dried herbs and spices, and the addition of colorful vegetables. Plus, it’s flexible enough to accommodate various dietary needs like gluten-free and dairy-free.
With some chickpea flour, nutritional yeast, hash brown potatoes, tofu, and a few other ingredients mentioned in this recipe, you can prepare this yummy breakfast casserole at home.
Whether you have a busy week ahead or not, you can always make the casserole ahead of time and reheat it easily for that quick fix breakfast. In case you are looking for some cheesy vegan breakfast or vegetarian hash brown casserole recipes to spice up your breakfast table with some tater tot casserole and tofu vegetable egg dishes this vegan hash is an excellent choice.
So go ahead and try out this recipe today! You won’t regret it. It’s the perfect breakfast bake for those seeking a healthy and delicious meal. Give it a go and let me know what you think!
Vegan Breakfast Casserole Recipe
Ingredients
- 8 -10 slices whole wheat bread, cubed
- 1 lb soft tofu, drained and crumbled
- 1 (14 ounce) package Gimmie Lean sausage flavor
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 onion, chopped
- 3 garlic cloves, chopped
- 2 cups soymilk
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- 2 teaspoons dried dill weed
- 2 teaspoons dried rosemary
- 1 teaspoon sea salt
- 1 tablespoon vegetable oil, plus more
- vegetable oil, for baking
Instructions
- Heat the oil in a pan over medium heat. Cook the garlic and onions until soft. Add the veggie sausage and crumble up in the pan while it browns. Add the peppers and cook until soft. Take off heat.
- Grease a 9x13 glass baking dish. Spread the cubed bread evenly in the pan.
- Preheat the oven to 350°F.
- In a large bowl, mix together the tofu, soy milk, seasonings, and the cooked veggies and sausage. Pout over the bread and let it soak for 20 minutes.
- Bake the casserole for 35-45 minutes, until everything is nicely browned. Serve plain or with gravy.
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.