When it comes to breakfast, I love something hearty yet wholesome, and this Vegan Breakfast Casserole checks all the boxes. It’s packed with savory flavors, vibrant veggies, and a perfectly seasoned tofu scramble base that mimics the comforting texture of eggs—without any animal products.
The first time I made this, it was a chilly Sunday morning, and it instantly became a cozy weekend tradition. You know that feeling when your kitchen is filled with the aromas of roasted peppers, onions, and just the right hint of spices? That’s exactly what this casserole brings to the table.
What I love most about this recipe is its versatility. You can prep it ahead of time, making it the ideal dish for a busy week or a holiday brunch. Plus, it’s an easy way to sneak in extra veggies! Pair it with a side of Sautéed Mushrooms for the ultimate breakfast spread.
Make this for your next brunch gathering or lazy Sunday morning, and let me know how you tweak it to make it your own!
Vegan Breakfast Casserole
Equipment
- Blender or food processor
- Large mixing spoon
- 9×13 inch baking dish
Ingredients
- 1 tsp ground turmeric
- ½ tsp black pepper
- 1 package Dr. Praeger’s Sunday Funday Veggie Sausage
- 1 cup greens, finely chopped
- 1 large bell pepper, diced
- 1 tsp ground thyme
- 1 cup chickpea flour (plus 2 tbsp more)
- 1½ tsp black salt
- 1 tbsp low-sodium soy sauce
- 2 packages firm tofu drained
- ¼ cup nutritional yeast
- ¾ cup vegan shredded cheese, divided
Instructions
- Cook the veggie sausage according to package instructions, then finely chop and set aside.
- Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
- Add the diced bell pepper, greens, half of the vegan cheese, and the chopped sausage into the prepared dish, stirring to combine evenly.
- In a blender or food processor, combine the tofu, chickpea flour, nutritional yeast, soy sauce, black salt, thyme, turmeric, and black pepper.
- Blend until smooth.
- Pour the tofu mixture over the veggie mix in the baking dish.
- Gently fold the ingredients together to distribute everything evenly.
- Sprinkle the remaining cheese on top.
- Bake for 1 hour, then allow it to cool for about 15 minutes before cutting into slices.
Notes
- Let the casserole rest before cutting to help it set properly.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 259 kcal |
| Carbohydrates | 18 g |
| Protein | 20 g |
| Sugar | 2.8 g |
Perfect Pairings With Vegan Breakfast Casserole!
Frequently Asked Questions (FAQs)
Do I need to press the tofu for this recipe?
No, the tofu doesn’t need to be pressed—drain it well before blending with the other ingredients.
What’s the texture of this casserole like?
The casserole has a firm yet creamy texture, similar to an egg-based breakfast dish, thanks to the tofu and chickpea flour combination.
