vegan strata

This Overnight Vegan Breakfast Strata is a savory breakfast casserole layered with sausage, kale, and creamy vegan cheese. The perfect weekend brunch! 

Overnight Vegan Breakfast Strata

olive oil

yellow onion, finely diced

(400 g) soft vegan sausage (see notes)

red bell pepper, finely diced

(115 g) cremini mushrooms, thinly sliced

garlic,

Salt and black pepper,

(~115 g) curly kale, de-stemmed and finely chopped

(450 g) sourdough

16-ounce (450 g) block silken tofu

(355 mL) oat milk*

(80 g) chickpea flour

turmeric (optional, for color)

salt

Black pepper,

Prep:  Bring out a 9&#215;13” non-stick casserole dish. If your casserole is not nonstick, grease it with vegan butter or cooking spray. 

Vegan “Egg” Mixture

add the tofu, milk, chickpea flour, turmeric, salt, and black pepper to a high-speed blender. Blend on high for 60 seconds, until a smooth and bubbly mixture forms. Set aside.

Sauté the Filling: warm the oil in a large sauté pan over medium heat. Add the onion and sauté for 3 minutes, until translucent. Add the vegan sausage to the pan and break it up with a spatula; sauté for an additional 2 to 3 minutes, until it starts to brown. Then, add in the bell pepper, mushrooms, garlic, salt, and pepper and sauté for 7 to 10 minutes, until the mushrooms have shrunken down and there is minimal liquid left in the pan. Fold in the kale and briefly cook until it has wilted, 2 to 3 minutes.

Layer

: Layer the bread cubes along the base of the baking dish. Add the sautéed vegetables and vegan sausage to the pan and mix to combine. Add half of the vegan cheese mixture 

Soak: Pour the vegan egg mixture evenly over the bread and use your hands to press the bread into the mixture so it all becomes wet. Sprinkle the remaining cubed vegan cheese over the top of the casserole. Cover the casserole with foil and place in the fridge. Let soak overnight. 

Bake

Preheat the oven to 350F. Take the casserole out of the fridge, uncover, and let it come to room temperature while the oven is preheating, about 30 minutes. Bake in the middle rack for 30 minutes, then move the casserole to the upper oven rack and bake for an additional 10 to 15 minutes, until the bread has puffed up and the vegan egg mixture has thickened.

Serve

Allow the casserole to set for 10 to 15  minutes before slicing and serving. Serve warm; leftovers will keep in an airtight container in the fridge for up to 5 days.

I made this for my family’s annual gift exchange party. Everyone, even the nonvegans, ate and loved it! They couldn’t believe there was not meat in it. There was none left. I will definitely make again. Thanks for sharing!

This recipe is amazing. I ate three servings! I used ripple pea milk and did not chill overnight and it was still delicious. I also used spinach instead of kale and gardein breakfast sausage bc I don’t love the other sausage brands. I crumbled and it worked great. Thank you for another great recipe!

Such an amazing, delicious, and easy breakfast option! For some reason I had a hard time finding a block of vegan cheese so I went with vegan parm and it was so good! I thought maybe it would need more salt but I followed all of the listed measurements and it was perfectly seasoned. Will definitely be making again soon!!

This was so good! I used two 12 oz. bottles of Just Egg instead of the tofu/chickpea flour/milk mixture. It turned out fantastic! Also, I made it all in the morning and cooked right away rather than letting it sit overnight (Just Egg separates in the bottle and I didn't want it to do something weird). We loved it! It was good with salsa on it too! Thank you Caitlin for another delicious recipe!! Merry Christmas!

This was SO good! Even better than the strata I've made with Just Egg. 10/10 will make again!

I absolutely loved this! Fooled the meat lovers in the house! I had to substitute soy milk bc cashew was not available where I lived………top kinda cracked and didn’t look pretty but man oh man it was delicious!  Also, I had to use vegan Gruyère cheese and I think it added a extra layer of richness. Next time will make exactly according to recipe tho bc Caitlin never steers me wrong!

Made on Christmas Eve to be cooked and eaten Christmas morning - loved it, and so did everyone who tried it! Leftovers tasted great microwaved as well.

I made this Christmas morning for my husband and I and OMG! It was so good. Reminded me of a (not vegan) casserole my mom use to make growing up. I told my husband we need to make it every weekend! THANK YOU for this recipe!

My husband said this was one of the best things I’ve ever made! I cut the sausage amount in half to save on the calories and added some more mushrooms and it still worked out great!! Next time I would use black salt, but that’s just because we have it on hand, it was fine with the regular salt! Very good recipe

Just made this as a I wanted more prep ahead savoury breakfasts and omg it’s so indulgent and amazing, I never write reviews but this was so so good. I couldn’t find any soft breakfast sausage (UK) so I just used cheaper regular sausages which mush easily, then added sage rosemary and thyme to the pan mixture and a decent spoonful of black salt in the egg mix.

This is my favorite vegan egg dish I have ever made! I used to love quiche, so I've tried a lot of vegan substitutes, but this is the first one that hits the spot. I replaced half of the salt with black salt to make it more eggy, and I used shredded Violife mozzarella instead of cubed cheese.

I made this today and it turned out delicious! I tend to not follow instructions closely; had to leave out the silken tofu and the vegan cheese, used a different mix of veggies and added some rosemary and thyme, so was a bit nervous about how it would turn out, but it was still great. I bet it would be even better with the cheese, so I'll give that go a next time :)

I made this last Thanksgiving, and came back for the recipe again this year! Cannot wait to have it again! Such a cozy and hearty breakfast...for a day of cooking and honestly, will probably sub these leftovers in for stuffing later in the day. This'll also be a go-to brunch item for hosting.

This recipe is sooo good!  I didn’t have Chickpea flour so instead used almond flour as per what I googled for substitutes for Chickpea flour…of course I don’t know what it would have tasted like with the chickpea flour, but it tasted really good.  So just wanted to thank you and pass along this info.

This casserole has become our Christmas morning tradition! Third year making it - and it’s just as amazing as I remember.

https://content.jwplatform.com/videos/9aGfIKAQ.mp4

This Overnight Vegan Breakfast Strata is a savory breakfast casserole layered with sausage, kale, and creamy vegan cheese. The perfect weekend brunch! 

Tofu and chickpea flour combine to make this hearty and protein-packed vegan breakfast casserole! Switch up the veggies for a variety of flavor options. 

Vegan Breakfast Casserole

(51 g) nutritional yeast

(39 g) chickpea/garbanzo bean flour

turmeric

(280 g) frozen hashbrowns (no need to thaw)

red bell pepper, diced

yellow onion, diced (or 1 teaspoon onion powder)

garlic, garlic

cremini mushrooms, sliced

(110 g) frozen spinach, thawed and squeezed

Preheat the oven to 350F and line or spray a 9&#215;9” baking tray. 

Add the tofu, nutritional yeast, chickpea flour, turmeric, salt, and pepper to a high-speed blender or food processor (recommended if your blender does not have a tamper). Blend until the mixture is thick and creamy, 45 to 60 seconds.

Evenly sprinkle the hashbrowns across the base of the baking tray along with whatever other vegetables you are using. Use a spatula to transfer the blended mixture into the baking tray, then mix/incorporate well, making sure to evenly distribute the veggies and smooth out the top.

Bake in the middle rack of the oven for 45-47 minutes, or until the top is evenly browned and firm. Let sit for 5 minutes, then slice and serve as desired. Leftovers will keep in the fridge for up to 7 days.

Hi, Is there a way to get the nutrition facts for this? I’m excited to try it!

This recipe turned out great! I could only find one block of silken tofu at the store so I used a block of firm tofu as well and it turned out fine. I also added some vegan sausage I had on hand, mixed in with the veggies. I definitely think it was better the next day. The texture firmed up more and the flavors really came through. I'll definitely make it again!

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Overnight Vegan Breakfast Strata

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Top 2 vegan strata recipes from across the web

The most viewed vegan strata recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Overnight Vegan Breakfast Strata

Vegan Breakfast Casserole

The most viewed vegan strata recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine