This vegan breakfast casserole combines roasted potatoes, king oyster mushrooms, fresh spinach, and peas with a protein-rich mung bean and tofu filling, topped with vegan Gruyère cheese for a satisfying plant-based morning dish.
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Before you begin, soak your mung beans in plenty of water for 3 hours (or overnight), then drain them. You can also defrost your peas in the refrigerator at the same time.
Preheat your oven to 425°F (220°C), then grease a 9x13-inch casserole dish and line a large baking tray with parchment paper.
In a large bowl, toss your potatoes and onions with 2 tablespoons of olive oil and lightly season them with salt (your filling mix also contains salt, so don't add too much here). Then, spread them out in a single layer on your parchment-lined baking sheet.
Put your baking sheet into the oven and roast the veggies for 25 minutes, stirring the veggies with a wooden spoon or tongs after about 15 minutes. When the potatoes are fork-tender and golden, remove the baking tray from the oven and set it on a wire rack. Then, reduce your oven heat to 350°F (180°C).
While your potatoes are roasting, add the remaining 1 tablespoon of oil to a medium skillet over medium heat. Toss in the mushrooms and garlic and stir until the liquid from the mushrooms has evaporated (about 7 to 8 minutes, but time may vary depending on which type of mushrooms you're using). Then, add the baby spinach and stir until it's just wilted. Remove the skillet from the heat and transfer the mushrooms and spinach to a large mixing bowl.
Add all the ingredients for your eggless filling (tofu, milk, mung beans, nutritional yeast, onion powder, salt, pepper, black salt, nutmeg, and turmeric) to a blender jar and blend until completely smooth. The time will depend on your blender, but it shouldn't take more than 2 to 3 minutes.
To your large mixing bowl with the mushrooms and spinach, add your roasted potatoes and onions, defrosted peas, sliced tomatoes, and basil. Toss until the ingredients are evenly distributed.
Spread 1/3 of your veggie mixture at the bottom of the casserole dish, then pour half of your vegan egg filling on top. Sprinkle half of your vegan cheese on top of that. Repeat with another 1/3 of the veggies, the remaining filling, and the remaining vegan cheese. Finally, top with the last 1/3 of veggies.
Bake the casserole in the oven for 45 to 55 minutes, until the filling is set in the middle. Let cool on a wire rack at room temperature for 5 to 10 minutes, then slice and serve! Feel free to add hot sauce or any condiments you prefer.
Refrigerate covered up to 4 days. Reheat in a 350°F oven for 15–20 minutes until warmed through, or microwave individual portions for 1–2 minutes.
Yes. Assemble the casserole, cover with foil, and refrigerate up to 24 hours. Bake directly from cold, adding 5–10 minutes to the cooking time.
Nutritional yeast, vegan cheddar, cashew cream, or omit it entirely. The casserole will still be filling thanks to the tofu and mung beans.
Yes. Double or halve all ingredients and adjust baking time as needed—watch for the edges to set and the top to golden, usually 25–40 minutes.
Yes, as written. Always verify that your vegan cheese and seasonings are certified gluten-free if needed.
No. Raw sprouts lack the protein density and will break down during baking. Use cooked or canned mung beans for proper texture and nutrition.
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