Vegan Breakfast Casserole
This hearty vegan breakfast casserole is packed with nutritious whole-food ingredients, making it the perfect way to start your day!
Kickstart your morning with a delicious vegan breakfast casserole that’s not only wholesome but also satisfying.
Loaded with colorful vegetables, protein-rich tofu, and a touch of savory spices, this dish is perfect for brunch gatherings or meal prep for the week ahead.
Discover how to create this delightful recipe on vegancooking.recipes, your go-to source for plant-based culinary inspiration.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to substitute the vegetables based on what you have on hand. Broccoli, mushrooms, or zucchini can also be great additions. For a gluten-free option, use gluten-free bread.
Tips & Notes
- •For added flavor, try adding your favorite herbs like thyme or oregano.
- •Serve with avocado slices or a side of fresh fruit for a complete breakfast.
Recipe Variations
- •Add vegan cheese on top before baking for a melty texture.
- •Mix in some cooked quinoa for an extra protein boost.
Storage & Freezing
Store the casserole in an airtight container in the refrigerator for up to 4 days. To freeze, cut into portions, wrap tightly in plastic wrap, and place in a freezer-safe container for up to 3 months. Reheat in the oven or microwave before serving.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole the night before, cover it, and store it in the refrigerator. Just bake it in the morning.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months.
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This hearty vegan breakfast casserole is packed with nutritious whole-food ingredients, making it the perfect way to start your day!
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- 3
Add the minced garlic and continue to sauté for another minute until fragrant.
- 4
Stir in the diced red and green bell peppers, and cook for an additional 5 minutes until they soften.
- 5
Add the chopped spinach and cook until wilted, about 2 minutes. Remove from heat.
- 6
In a large mixing bowl, combine the crumbled tofu, almond milk, nutritional yeast, turmeric, black salt, black pepper, and paprika. Mix well to combine.
- 7
Add the sautéed vegetable mixture to the tofu mixture and stir until well combined.
- 8
Gently fold in the cubed whole grain bread until evenly distributed.
- 9
Transfer the mixture into a greased 9x13 inch baking dish, spreading it out evenly.
- 10
Bake in the preheated oven for 30-35 minutes, or until the top is golden and set.
- 11
Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh parsley before serving.
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