Name: Vegan Breakfast Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; ½ large yellow onion, diced; 1 large red bell pepper, diced; 1 8- ounce package veggie ground; 2 cups spinach or another leafy green, chopped; Salt & pepper to taste; 7-8 frozen hash brown patties, thawed; 1 cup shredded vegan cheese, plus more for the top; 2 blocks extra-firm silken tofu; ⅓ cup chickpea flour; ¼ cup nutritional yeast; ¼ teaspoon turmeric; 1 ½ teaspoons salt; ½ teaspoon black pepper

1

Preheat your oven to 350°F, and lightly grease a 9×13" casserole dish with cooking spray or oil.

2

Heat olive oil in a large skillet over medium, then sauté the onions and bell peppers for 3 minutes, or until softened.

3

Add the veggie ground and cook for 5 minutes longer, or until browned. Stir in the spinach, and remove from heat once it's wilted. Season with a pinch of salt and pepper.

4

Add the tofu, chickpea flour, nutritional yeast, turmeric, salt, and pepper to a high-speed blender or food processor. Blend until the mixture is smooth and creamy, about 1 minute.

5

Transfer the egg mixture to the skillet, and stir to combine.

6

Place the hash brown patties in the casserole dish in an even layer, then sprinkle the tops with vegan cheese.

7

Pour the egg mixture over the cheese and hash browns, spreading evenly with a spatula. Top with extra cheese, pepper, green onions, or sliced cherry tomatoes if desired.

8

Bake in the middle rack of the oven for 55-60 minutes, or until the top is evenly browned and the center is firm. If the top is browning too quickly, cover it with foil and finish baking.

9

Let the baked casserole cool for 10 minutes, then slice and serve. Happy eating!

Vegan Breakfast Casserole

Ingredients

14 Ingredients

Instructions

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