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!

Vegan Enchilada Casserole

FullSizeRenderIt’s just a few days after Christmas and we are finally running out of leftovers. Tonight we had a guest for dinner, so it was time to do something more than recycle (though I did make a big pan of a non-vegan item yesterday). So, with the knowledge that we had recently had Chinese, “American,” and Italian, but that a guest seemed to call for a little more than nachos, I decided on enchilada casseroles.

As we have a mixed diet family, we actually made two of these. One contained dairy cheese and other non-vegan things. But, the vegan version contained:

Ingredients

EnchiladaPie2Corn tortillas
2 cans black beans
1 zucchini – diced finely
1 onion – diced finely
2 cans Rotel tomatoes – pulsed in blender
1 tsp chili powder
1 T cumin
Sea salt
1 pack Daiya shreds

Process

Preheat oven to 375*

Mix black beans, zucchini, onion, chili powder, cumin, and sea salt. Set aside.

Spray the bottom of a casserole dish with non-stick spray. I used a 13X9 pan. Place 1 layer of tortillas in the pan, overlapping to cover the bottom. This took 6 per layer in my pan. Spoon in the bean and veggie filling in a layer to cover the tortillas. Add a healthy sprinkle of Daiya. *Apply another layer of tortillas. Spoon on a thin layer of Rotel sauce. Add another layer of beans and veggie and then soy cheese. Repeat process from * one time. For the final layer, add tortillas, tomato sauce, and Daiya only.

Spray a piece of foil with non-stick spray and cover the casserole. Cook for 30-40 minutes with foil on.

Remove foil and continue cooking until heated through and cheese is basically melted (as melted as Daiya gets) and then remove from oven.

Allow to sit for 10 minutes before serving.

Serve with sour cream, hot sauce, and avocado slices.

Vegan Mexican Lasagna – Oh, Yes, You Want This!

If I was doing my job, there would be avocado and lime slices on this plate!

If I was doing my job, there would be avocado and lime slices on this plate!

Once in a while, I make lasagna. Typically, it’s the standard veggie lasagna (with crumbled tofu instead of ricotta), but I often have leftover noodles that I really must use. Well, not must, but I want to. When that happens, I turn to Mexican Lasagna, because of its ease and deliciousness.

Right now, because I’m working on freezer meals and we recently had regular lasagna, it occurred to me to just make a few Mexican lasagnas and store some for later and have one now. I made one that was vegetarian and one that was vegan. The only difference is the type of cheese used, so modify at will.

Ingredients

½ lb dried pinto beans, soaked and cooked or 3-4 cans of pinto beans, drained
1 jalapeño or ¼ cup of pickled slices
1 onion diced
1 stalk celery diced
2 teaspoons cumin
½ teaspoon chili powder
⅓ teaspoon turmeric
½ teaspoon salt
9-12 lasagna noodles, cooked al dente
1 large can diced tomatoes
2-3 cups of chunky salsa
Faux or cheddar cheese

Process

Cook beans with onions, celery, peppers, and spices. Mix salsa and tomatoes and set aside to chill. When vegetables in beans are soft, blend until fairly smooth.

In a baking pan, place one layer of noodles (usually 3). Smooth a layer of beans over noodles. Add dollops of tomato/salsa mix. Sprinkle on your cheese of choice. Repeat 2-3 more times for a total of 3-4 layers. End with your last layer of cheese.

Bake at 350* for 35 minutes. Set aside for 10 minutes and serve with avocado slices and vegan/reg sour cream.