Vegan Eggs Benedict Casserole

Step 1

Toast the slices, and chop if you haven't already, and set aside.

Step 2

In 8x7 inch or similar size baking dish, add oil, and spread and add mushrooms, onions, thyme, and salt, and toss well. (Add in a few drops of liquid smoke or mix in some vegan bacon here if you wish ). then put it in the oven at 350 degrees F for 6-8 minutes.

Step 3

Meanwhile, make your egg mix by blending all the ingredients from tofu up to water until smooth.

Step 4

Remove the baking dish from the oven, then add in the bread, spinach, and peppers, and drizzle the egg sauce all over ,and lightly toss to coat. Even out with a spatula, and bake again for 25-30 minutes, or until the mixture is set in the middle.

Step 5

Remove the dish from the oven, garnish with the reserved green onions, and serve after 5 minutes.

Step 6

Make the hollandaise : mix all the ingredients and 1/4 tsp kala namak in a saucepan over medium heat. Whisk well to mix the flour. Cook until the mixture thickens evenly then take off heat. Add the remaining kala namak after 5 mins and mix in. Use sauce generously over the casserole