Name: Vegan Breakfast Casserole
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 1 red bell pepper, diced; 8 oz baby bella mushrooms, sliced; 1 teaspoon salt, divided; 8 oz vegan sausage (such as Field Roast or Lightlife); 6-7 cups day-old sourdough bread, cut into 1-inch cubes; 1 cup shredded vegan cheese; 14 oz silken tofu; 1 cup unsweetened plant milk; 2 tablespoons nutritional yeast; 1 teaspoon turmeric; 1 teaspoon garlic powder; 1/2 teaspoon black pepper; 1/4 teaspoon paprika

1

Preheat oven to 375°F. Grease a 9x13 inch baking dish.

2

Heat olive oil in a large skillet over medium heat. Add onion and cook for 3-4 minutes until softened.

3

Add bell pepper and mushrooms to skillet with 1/2 teaspoon salt. Cook for 5-6 minutes until vegetables are tender.

4

Add vegan sausage to skillet and cook for 2-3 minutes to heat through. Remove from heat.

5

Place bread cubes in the prepared baking dish. Top with cooked vegetables and sausage mixture.

6

Sprinkle vegan cheese over the top.

7

In a blender, combine silken tofu, plant milk, nutritional yeast, turmeric, garlic powder, remaining 1/2 teaspoon salt, black pepper, and paprika. Blend until smooth.

8

Pour tofu mixture evenly over the bread and vegetables in the baking dish.

9

Cover with foil and bake for 45 minutes.

10

Remove foil and bake for an additional 15 minutes until top is golden brown and set.

11

Let cool for 5-10 minutes before serving.