Anytime Vegan Breakfast Casserole
Who says you can't eat breakfast for dinner?
Actually, I'm pretty sure NO ONE says that because everyone loves a breakfast casserole you can eat at any time of the day!
I've seen a LOT on vegan quiche recipes out there, but I rarely see breakfast casserole recipes and the ones I do see, don't look nutritious enough. I wanted to create a casserole that I could make on Friday evening, store in the fridge over night, and have a quick and easy brunch meal for Saturday and Sunday! This recipe may seem a tad heavy but when compared to a non-vegan casserole filled with eggs, bacon, potatoes, and cheese... I'd take my version 100 times over.
The fun part about this recipe is that you can tailor the veggies based on the season, time of day, and your own unique taste buds. This weekend I choose broccoli, mushroom, and red bell pepper! MMMMMMMMMM (The last time I did this casserole, I used spinach in stead of broccoli. The broccoli gives the casserole a heartier texture that I think is great for a Fall/Winter casserole.)
1 package frozen hashbrowns
1 lb. crumbled vegan sausage (I used Gimme Lean)
1/2 cup Daiya cheddar cheese shreds
You can see my basic tofu scramble recipe here The only difference is that you will not cook the veggies or the tofu, you will simply mix them all together and allow the veggies and tofu to bake in the casserole.
1 12oz package extra firm tofu
1/3 cup red or white onion
1 small red bell pepper
1.5 cups broccoli florets
1/3 cup nutritional yeast
1 tsp. tumeric powder
1 tsp. tamari/soy sauce
Salt and Pepper to taste
1. Press your tofu for about 5 minutes. Finley chop all your veggies.
2. In a large bowl, begin to break up tofu with a fork.
3. Add in all of your chopped veggies and add nutritional yeast, tumeric, tamari, salt and pepper. The mixture should be a bright yellow. If you are using salsa, add that in now too.
4. In a 9x13 casserole dish, spread your frozen hashbrowns. You might want to drizzle olive oil over them to help with browning.
5. If your vegan sausage isn't crumbled, crumble it in a bowl. *Depending on the brand, it won't break up nicely until it is cooked. If that's the case, follow the skillet instructions until sausage browns and is easy to break apart. Allow sausage to cool before adding it to the casserole.*
6. Once the sausage is crumbled, layer that over the potatoes.
7. Top sausage and hashbrowns with tofu scramble.
8. If you want to make ahead and bake the next day, cover container and keep refrigerated. If you are making immediately, bake at 375 for 20 minutes. Top with Daiya cheddar cheese shreds and heat for another 10 minutes. Veggies should be brown and cheese should be melted. Enjoy!
Fun variation: for the version below, I used chunky rosemary potatoes instead of hashbrowns and used spinach instead of broccoli :-)