Vegan Breakfast Casserole
This vegan breakfast casserole has it all! A hash brown base topped with tofu eggs and lots of assorted vegetables! It’s a customizable vegan egg casserole you can make your own, and it’s perfect for a special occasion brunch!
- ½ cup nutritional yeast
- ¼ tsp turmeric
- ½ tsp salt
- ¼ tsp pepper
- 32 oz silken tofu 2 16 oz containers
- ⅓ cup quinoa flour
- 2 cup fresh spinach
- 1 red pepper diced
- 1 small onion diced
- 10 oz sliced mushrooms
- 1 ½ cups frozen hash browns or 1 russet potatoes shredded
Preheat oven to 350 F. Drain the silken tofu. Place in your blender. Add the nutritional yeast, turmeric, salt, pepper, and quinoa flour. Blend until smooth and creamy.
Dice the red pepper and onions. In a large bowl combine the red peppers, onions, sliced mushrooms, and fresh spinach. Toss together until evenly distributed.
Pour the silken tofu "egg" mixture into the bowl with the vegetables. Fold together until the vegetables and "eggs" are combined.
Spray your casserole dish with coconut oil cooking spray, or line with parchment paper.
Place a thick layer of frozen hash browns on the bottom of the pan. Pour the vegetable "egg" mixture over top. Using a spatula evenly spread the "eggs" over top.
Place casserole on middle rack of preheated oven at 350 F. Bake for 45 minutes or until the top is golden brown and eggs are firm to the touch.
Allow to cool slightly before slicing and serving.
- Optional Add-Ins: Vegan sausage, vegan cheese, additional vegetables.
- Feel free to use any vegetables in this casserole that you like.
- Use a tamper when blending the tofu to make sure it all blends smooth and easily.
- Cover leftovers and keep in the fridge for up to 4 days.
Calories: 150kcal | Carbohydrates: 16g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 231mg | Potassium: 559mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1041IU | Vitamin C: 23mg | Calcium: 46mg | Iron: 2mg