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!
Servings: 9
Calories: 150kcal
Ingredients
- ½ cup nutritional yeast
- ¼ teaspoon turmeric
- ½ tsp salt
- ¼ teaspoon 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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