vegan breakfast casserole

Vegan Breakfast Casserole is loaded with seasoned tofu scramble, colorful vegetables, and crispy tater tot potatoes. This easy recipe is perfect for brunches and Christmas morning!

Vegan Breakfast Casserole

olive oil

onion

garlic (minced)

red bell pepper (chopped)

mushrooms ((white

spinach (chopped (or use baby spinach))

extra firm tofu (drained and squeezed to remove excess liquid)

turmeric

yeast

black salt (Kala Namak) ((optional))

salt and pepper (to taste)

vegan Cheddar-style cheese (shredded, plus extra for topping (optional))

35 frozen tater tots ((or more to fill your casserole dish))

Pre-heat the oven to 350 degrees F.

In a large skillet, saute the onion, garlic, and red pepper in the olive oil over medium heat.

Once the onions are translucent, add the mushrooms and spinach. Saute until the mushrooms are soft and the spinach is wilted.

Crumble the tofu over the vegetables and add the turmeric, nutritional yeast, Kala Namak (if using), and salt and pepper. Stir well to combine.

Remove from heat and stir in the 1/2 cup of non-dairy shreds.

Arrange the tater tots in a casserole dish. Spread the tofu mixture over the tater tots in an even layer. Top with an extra sprinkle of shreds, if desired.

Bake for about 30 minutes, or until heated through.

Enjoy as is or serve with ketchup or hot sauce.

You will have a hard time believing this Vegan Breakfast Casserole doesn&#039;t contain eggs, dairy or meat! Hash browns, vegetables, vegan bacon, dairy free cheese and a simple vegan egg mixture are layered in a casserole dish and baked to perfection.

shredded frozen hash browns

red bell pepper,

baby spinach

vegan shredded cheese, cheddar style (optional)

(2) 12.3-ounce packages silken firm or extra-firm tofu

white rice flour

cornstarch

nutritional yeast

kala namak

salt

black pepper

water

Preheat oven to 350℉ and lightly grease a 9x13 inch baking pan. Spread the frozen hash browns into the casserole dish and place in the oven to thaw while the oven preheats, about 10 minutes. Remove the hash browns once they are no longer frozen.

Chop your vegan bacon (or sausage/chorizo) into small pieces, then sprinkle on top of the hash browns, followed by the onion, red bell pepper, spinach and 1 cup of the vegan cheese, if using.

Drain any water from the tofu packages. In a blender, add the tofu and the rest of the vegan &quot;egg&quot; ingredients and blend until smooth. Pour the &quot;eggs&quot; over the top of the casserole.

Sprinkle the remaining cup of cheese on top and bake, uncovered, for 55-60 minutes, until the &quot;eggs&quot; are firm. Serve with hot sauce, avocado slices and sprinkle with parsley, if desired. Enjoy!

Make ahead: To prepare the casserole the night before, simply place the frozen hash browns in the casserole dish (no need to thaw). Continue with layering everything in the dish, then cover and place in the refrigerator overnight. In the morning, preheat the oven to 350℉, then bake uncovered for 65-75 minutes, until hot and the &quot;eggs&quot; are cooked.

This super easy Vegan Breakfast Casserole is just what you need for a comforting make-ahead breakfast! It's completely meatless, gluten-free, allergy-free, and packed with plant-based protein from a chickpea flour egg, veggies, hashbrowns, and dairy-free cheddar cheese! A perfect savory brunch recipe for feeding a crowd and totally freezer-friendly!

Vegan Breakfast Casserole (Gluten-Free, Allergy-Free)

oz Shredded Potato Hashbrowns (refrigerated or frozen and defrosted)

Cup Chopped Mushrooms (baby portobello or white button)

Cup Chopped Vidalia Onion

Cup Chopped Red Bell Pepper (or any color)

Cup Chopped Tomatoes (any kind)

Cup Chopped Spinach (frozen

Tsp Minced Garlic

Cups Vegan Cheddar Cheese Shreds (divided)

Chopped Scallions (to garnish)

Cups Chickpea Flour

Cups Water*

TB Nutritional Yeast (optional)

Tsp Turmeric

Tsp Black Pepper

Chop and prepare your vegetables and set them aside.

In a large mixing bowl, mix together your chickpea egg. The amount of liquid you need will vary so continue adding liquid until it is runny but still a bit thick. Adjust seasonings to taste.

In a greased large 9x13 casserole dish, layer in the hashbrowns.

Then add the chopped veggies and 1 cup of the vegan cheddar cheese shreds.

Now, Pour the chickpea egg mixture over the casserole and spread it out so everything is covered.

Top the casserole with the rest of the vegan cheddar and some sliced green scallions, if desired*.

Bake for about 30 minutes, remove and let it cool slightly before slicing into squares.

This casserole recipe really amazed me!!!!!!!
I'm going immediately to add it to my menu for the next Easter breakfast!

This Vegan Breakfast Casserole is the perfect customizable, make-head, savory breakfast recipe with a quick &amp; easy vegan eggy base, SEVEN veggies like hash browns, bell peppers, green peas, mushrooms, tomatoes and vegan sausage.

Chickpea flour

Dairy-free milk (homemade cashew milk)

tsp Baking powder (-> list of gluten-free brands)

tsp Apple cider vinegar

tsp Black salt

Salt

3.5 oz Vegan sausages

Potatoes (large)

Onion (medium)

Garlic

Green peas (fresh, frozen or canned)

Bell pepper

Cherry tomatoes

Tbsp Olive oil or Vegan butter (for greasing the bottom of the baking dish)

Peel and chop onion and garlic.

Gently wash any dirt off of the mushrooms by using a colander or a sieve. Dry them with a paper towel or clean kitchen cloth. We never peel mushrooms, but sometimes cut out the stem if they feel too dry or too hard. Slice them.

Wash and slice bell pepper into 1/4-inch (4-5 mm) wide strips.

Wash and cut the cherry tomatoes in half.

Prepare the vegetables

Take a large bowl and add chickpea flour, baking powder, black salt, regular salt, and black pepper. Mix them thoroughly.

Add apple cider vinegar and half of the dairy-free milk and use a whisk to mix it well. Then add the other half and mix until you have a smooth pancake batter like liquid.

Make the eggless base

Pre-heat the oven to 390-395 Fahrenheit (200 degrees Celsius).

Grease the bottom of your oven-safe casserole dish (8 x 10-inch (20 x 25 cm)) with oil or vegan butter unless you really have a non-stick one.

First layer – Spread shredded potatoes, chopped onion and garlic.

Second layer – Add sliced mushroom, frozen (or canned) green peas, bell pepper slices and vegan sausage bits.

Chickpea flour base – Mix the eggless base, pour it on top of your veggies.

Add toppings – Add chopped cherry tomatoes or shredded vegan cheese (optional).

Bake in the oven for approx. 40 minutes. Enjoy! Serving ideas above the recipe card.

Fill your casserole dish

https://content.jwplatform.com/videos/RI7IdOWx.mp4

This Vegan Breakfast Casserole is the perfect customizable, make-head, savory breakfast recipe with a quick & easy vegan eggy base, SEVEN veggies like hash browns, bell peppers, green peas, mushrooms, tomatoes and vegan sausage.

A simple but delicious vegan breakfast casserole with layers of biscuit, veggie sausage crumbles, scrambled tofu, and melted cheese.

flour

baking powder

baking soda

vegan butter (sliced)

buttermilk

Easy Scrambled Tofu

Veggie Sausage Crumbles (* See Note)

vegan cheddar shreds

Salt and pepper

Heat your oven to 400°F. Prepare a 9x13 baking dish by spraying with vegetable spray.

(See my note on using store-bought biscuits). In a food processor combine the flour, baking powder, baking soda, and salt. Pulse for a second or two to combine.

Next, add the sliced vegan butter and soy buttermilk. Pulse again for several seconds to allow the mixture to combine. If it&#039;s too crumbly, add a tablespoon or two more of plant-based milk.

Press the biscuit mixture into the bottom of the pan. You don&#039;t have to worry if there are bits of flour here and there. Just make sure it&#039;s evenly distributed across the bottom.

For the Biscuit Layer

Prepare the Easy Scrambled Tofu according to the recipe linked above.

While you&#039;re waiting for the Scrambled Tofu to cook, spread the veggie sausage crumbles evenly over the top of the biscuit layer.

Optional: Add a layer of hashbrowns

Spread the finished Scrambled Tofu evenly over the top of the sausage crumbles.

Top with shredded vegan cheese.

Place your dish in the oven and bake for 30 minutes, until the biscuit layer appears done and the cheese is melted. Tip: Sometimes vegan cheese may take a little bit more heat to melt. If so, turn the oven up to 425°F for the last 5 minutes to coax that vegan cheese to melt.

Remove from the oven to cool. Serve warm.

Casserole Assembly

Vegan Hash Brown Casserole is so easy to make, cheesy, and the perfect holiday side dish! You can make it with frozen hashbrowns and throw it together in just minutes. Absolute comfort food!

Vegan Hash Brown Casserole

frozen shredded hash brown potatoes

green bell pepper, chopped

red bell pepper, chopped

yellow onion, chopped

raw cashews soaked in hot water

(1) 12-ounce box Mori-Nu Extra Firm Silken Tofu

lemon juice

garlic powder

Dump the potatoes into a large mixing bowl with peppers and onion.

Add all the cheese sauce ingredients to a blender and process until completely smooth.

Pour the cheese sauce over the potatoes, peppers, and onions. Use a large spoon or rubber spatula and stir until everything is mixed and well combined.

Add the mixture to a 9&#215;13 nonstick baking dish or line one with parchment paper. Place in the oven and bake, uncovered, for 50 mins. to 1 hour.

Creamy, cheesy, delicious, and so easy to make!

Pretty tasty and very easy to make. But, mine was still cold in center at 40 min. It ended up taking a little over 90 minutes before it was done.  I checked my oven temp in case it was off; nope, thermometer said 350F. Shane: Did you thaw the frozen hash browns before making the recipe?

That said, my family liked it and described it as "shredded scalloped potatoes," which is not a bad thing because we love scalloped potatoes! I'll make it again, but will probably that the potatoes first. We ate it for dinner and had leftovers for breakfast! Very versatile comfort food for fall.

That's so awesome!! Thanks for reaching out.

This is AMAZING! My husband said it's in his top list of recipes... although he says that almost every time I cook one of your recipes. I used zucchini, a green bell pepper (was out of red), onion, and broccoli. Then I baked some seasoned tofu and sprinkled that on top. SO GOOD! As a side note, Shane, my husband is a Physician Assistant, and he has shared your website with lots of patients to help them on their health journey. You're food is incredible!

Made with JUST Egg, hashbrowns, roasted vegetables, and other tasty vegan ingredients, this plant-based hash brown casserole is perfect for delicious breakfast bake.

Plant-Based Hash Brown Casserole with JUST Egg

1½ cup shredded hash browns (uncooked)

broccoli

chili powder

lemon pepper

vegan bacon (diced)

JUST Egg ((1 bottle))

vegan cheese (shredded)

black salt

preheat

prepare pans

Prepare a sheet pan with foil, sprayed with a little cocnut oil or other cooking spray. Prepare a 2 1/2 quart casserole dish with cooking spray.

chop vegetables

See notes for alternative vegetable suggestions. You will be using 1½ cups hash browns or shredded potatoes AND 1½ cups small broccoli pieces OR other vegetalbes. I buy my hashbrowns already shredded. If they are frozen, thaw. Chop the broccoili (or other vegetables) into small bite-sized pieces.

add ingredients

Toss together in a medium-sized bowl the hashbrowns, broccoli, chili powder, garlic powder, lemon pepper (see notes), salt, and oil. Spread on a prepared sheet pan.

cook

Cook in a 375° oven for a total 30 minutes. Take out after 15 minutes and with a spatula, flip vegetables, and stir around, so that the vegetables on the ourside get switched around with the vegetables in the midddle. This is ensure  more even cooking. Put back in the oven for 15 more minutes.

Hashbrowns and Vegetables

chop ingredients

While the vegetables are cooking, chop the onion into small pieces. Mince the uncooked vegan breakfast meat. I used vegan bacon but vegan sausge would be delicious too. You will need 1/2 cup of onions and 1/2 cup of vegan breakfast meat.

suate

Drizzle one Tablespoon of light tasting oil such as avocado oil in a saute pan. Turn to med-high and add the onion and breakfast meat. Saute for about 5 minutes or until onion has softened and the breakfast meat is cooked and just slightly crispy.

Onion and Vegan Breakfast Meat

combine ingredients

You can use the same bowl you used to season and toss vegetables to mix the JUST Egg mixture. Combine the JUST Egg, cornstarch, mayo, nutritional yeast, black salt (see notes), and vegan cheese shreads. Whisk together well, ensuring the cornstarch is mixed in well and there are no little white lumps.

Put the cooked vegetables, onion, and vegan meat, into the prepared medium-sized casserole dish. Pour the JUST Egg mixture evenly over the top, making sure that the vegetables are fully moistened.

Put in the 375° oven for 35-40 minutes. The top will be golden brown and when pressed slightly, you will see that the inside of the casserole is cooked. It might be slightly creamy, but not liquidy. It will become more solid as it sits.

cool

Allow to sit for about 5 minutes before serving.

Breakfast Bake

This Cheesy Vegan Breakfast Potato Casserole studded with crunchy golden spuds and chewy vegan sausage, all in a creamy, cheesy cashew sauce, delivers plenty of flavor and nutrition to get your day (or weekend) off to a great start. You can make this recipe ahead of time and pop it into the oven 30 minutes before serving. 

Cheesy Vegan Breakfast Potato Casserole Recipe

vegetable oil

onion ((finely chopped))

garlic ((finely chopped))

tbsp parsley ((chopped))

tsp rosemary ((or sage))

potatoes

oz vegan Italian sausage ((roughly chopped))

tsp red pepper flakes

raw cashews ((soak

onion powder

Salt and black pepper

Preheat the oven to 350 degrees F.

Make the cheesy sauce by combining all ingredients and blending into a really smooth paste. Set aside.

Cook the potatoes.In a microwave: Place the diced potatoes in a microwave-safe dish and add 1 tbsp water. Cover and nuke on high for five minutes or until potatoes are tender. On the stovetop: Place the potatoes in a saucepan, cover with water by an inch, then bring to a boil. Cover, turn heat to a simmer, and cook the potatoes 10 minutes or until very tender. Drain the water and reserve the potatoes.

In a large skillet, heat the oil. You can do this in a 10-inch cast-iron skillet or any skillet that can go from the stove to the oven, to reduce cleanup.

Add the onions, garlic, parsley and rosemary (or sage) to the oil. Season with salt and ground black pepper and saute, stirring, for five minutes over medium heat or until the onions are soft. 

Add the sausage and potatoes and continue to cook, about five minutes. Check seasoning and add more pepper and salt if needed.

If you are using a cast iron or a stove-to-oven skillet, arrange the potato mixture in an even layer and pour the cheesy sauce over it evenly. If using a baking dish, like I did, transfer the potato sausage mixture to the baking dish and pour the cheesy sauce on top.

Transfer the skillet or baking dish to the oven and bake 30 minutes or until the top starts to lightly brown. Switch to the broil function on your oven and broil for another five minutes on the highest setting, or until gold-brown spots appear on the potatoes and cheesy sauce.

Remove from the oven, garnish with more parsley if you wish, and serve hot or at room temperature.

This eggless breakfast casserole is great for meal prep and makes a fantastic make-ahead option for brunch or a holiday breakfast the whole family will love. It's the best breakfast comfort food!

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