Step 1

Into a large mixing bowl, add the torn pretzel bread. Set aside.

Step 2

Into a large skillet over medium heat, add the butter. When the butter is melted, crumble in the sausage. Cook, stirring frequently, to brown.

Step 3

When sausage is about halfway cooked, add the yellow onion. Continue cooking 2 minutes.

Step 4

Into the skillet, add the mushrooms, garlic, sage, rosemary, and tarragon. Cook for another 5 minutes. Remove from heat.

Step 5

Into the big bowl with the torn pretzel bread, pour in all of the mixture from the skillet.

Step 6

Add unsweetened almond milk, provolone cheese, vegan egg substitute, sea salt, and ground black pepper. Toss together until evenly coated.

Step 7

Into a greased 8x8-inch baking dish, pour entire mixture in an even layer. Cover and refrigerate for at least 1 hour and up to overnight.

Step 8

Preheat oven to 350 degrees F.

Step 9

Remove cover and bake 45 minutes, or until lightly browned. Let baked strata stand at least 10 minutes before slicing.

Step 10

Serve warm.