Vegan Breakfast Casserole

Photo: Dave Irving

This is one of the most searched for posts on The VeganAsana, so it is always good for a repost, and we had it last night for dinner!

It’s an easy recipe, but it does take about 2 hours to cook. I  use a half-steamer disposable foil tray for cooking this, just because it is a little hard to clean out of a pan.

If you want to be extra, you can use fresh potatoes, shredded, but we like it with tater tots. We are just classy like that.

Breakfast Casserole

2 blocks firm or extra firm tofu, drained
¼ cup unsweetened soy milk
1 package of your favorite faux sausage (this time I used Lightlife)
1 package frozen hash browns or tater tots
1 medium onion, diced
Other veggies to taste: red pepper, spinach, kale, mushrooms
1/4 cup nutritional yeast
1 tsp turmeric
1/2 tsp cumin
2 tsp black salt
1 tsp smoked paprika
Daiya or other cheese (yesterday, I used Follow Your Heart)

Depending on the form of your fauxsage, you may want to fry it first. Most of the “patties” don’t require that.

Place tofu in food processor or blender with the soy milk. Pulse until fully broken up and liquidy. You actually *can* stop earlier if you want your tofu to be more chunky and to sit on top of the potatoes. We like ours to sink between the tater tots, but that does require additional baking time to wait on it to set up.

Fold in nutritional yeast, turmeric, cumin, and salt.

If you are using a standard baking dish, cover the bottom with parchment paper. Add veggies (except spinach/kale – that you would place in a layer on top of the tofu) to hash browns or tater tots. Add tofu mixture and spread evenly. Sprinkle on or place sausage. Cover with vegan cheese.

Cover with foil and cook at 375* for an hour. Remove foil and continue cooking until heated through and the tofu has mostly firm back up.

Remove from oven and allow to settle (covered) for 10-15 minutes before serving. Serve with hot sauce, if desired.

YUMMY!

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