Vegan Breakfast Casserole

Vegan Breakfast Casserole is comforting, satisfying & easy. This casserole is full of tasty meatless additives. It is best on mornings when you are looking for something easy but comfortable. Vegan Breakfast Casserole is made by baking vegetables & spices with tofu. There are no eggs, no dairy, & no meat, but all the taste! It makes a fabulous brunch, holiday dinner/batch cooking. It is packed with texture, color & good foods. The casserole is protein-rich & fiber-rich. You may serve it up with toast, fruits, or juice. It is a great way to begin a day with a Vegan Breakfast Casserole.

STATS

• Method: Oven-Baked
• Prep Time: 20 minutes
• Cuisine: American
• Serving Size: 1 slice
• Yield: 6 servings
• Cook Time: 40 minutes
• Total Time: 1 hour
• Course: Breakfast
• Difficulty: Easy
• Diet: Vegan

EQUIPMENT

• 9×9-inch baking dish
• Skillet/frying pan
• Large mixing bowl
• Spatula
• Blender/food processor
• Knife and cutting board
• Measuring cups & spoons
• Oven

INGREDIENTS:

• One block (14 oz) of pressed, firm tofu
• 1/4 cup of plant milk without sugar
• Two teaspoons of nutritional yeast
• Half a teaspoon of turmeric
• 1/2 a teaspoon of powdered garlic
• Half a tablespoon of black pepper
• 1/4 teaspoon of kala namak, usually black salt
• One tablespoon of olive oil
• A cup of red bell peppers, chopped
• Half a cup of finely chopped red onion
• One cup of freshly crushed spinach
• Half a cup of dried-out, shredded zucchini
• Half a cup of cooked potatoes, finely diced
• 1/4 cup chickpea flour or all-purpose flour
• Half a tablespoon of baking powder

INGREDIENT NOTES:

Tofu:

• Make use of firm or extra-firm tofu. Blend out airy organism previously. This casserole is composed of tofu.

Black salt:

• Is eggy imparting. Otherwise regular salt may be substituted.

Nutritional yeast:

• Brings flavor in cheesy and savory without dairy.

Vegetables:

• Choose whatever combination of vegetables you would like. Good are bell peppers, spinach, and zucchini.

Flour:

• Makes the casserole firm. Chickpea flour supplements additional protein.

Baking powder:

• Makes the dish have a light fluffy effect.

Potatoes:

• Cooked potatoes give coarse texture and greater bulkiness.

INSTRUCTIONS:

1. Turn the oven on to 375°F,(190°C).
2. Lightly coat a 9 × 9-inch baking dish with cooking spray / oil.
3. Warm up the oil of olive in the pan over the low flame.
4. Add bell pepper & onions. Cook for five minutes.
5. Add spinach & zucchini. Sauté until wilted, 2 to 3 minutes.
6. Now you need to make the paste of the all ingredients in the blender
7. Blend till smooth & fluffy.
8. Transfer the tofu mixture into a big basin.
9. Add the cooked potatoes & sautéed veggies. Mix to blend.
10. Mix in the baking powder & flour. Gently but completely mix.
11. Fill the baking dish with the mixture. Use a spatula to smooth the top.
12. Bake for 35 to 40 minutes, till the top is brown and firm.
13. Before slicing, let it cool for ten minutes.
14. Warm up and serve with greens, fruit, or bread.

TIPS:

• In order to prevent watery tofu, it is more effective to press it for no less than 10 minutes beforehand.
• With a silicone spatula, you should evenly distribute the mixture.
• Put a pinch of vegan cheese on top and bake it just to get an extra taste.
• Reheated food is good in the morning when you are in a rush.
• The recipe can be doubled and placed in a 9×13 pan to make additional servings.

DATA STORAGE

FRIDGE:

• Keep for three to four days in an airtight container. For the Reheat it you warm-up in an oven at 350°F for ten minutes/in a microwave for one to two minutes.

FREEZER:

• Use containers / wrap slices. For a minimum of a month, freeze. Warm from frozen for 20 to 25 minutes at 375°F.

FAQS:

May I freeze this casserole?

• Yes. Cut into whatever size you want and seal airtight container in freezer up to a month.

Is it gluten-free?

• Yes. Chickpea or all-purpose gluten-free flour.

Can I make it in advance?

• Yes. Put all the casserole together, cover with lid and refrigerate overnight. freshly-baked in the morning.

Am I allowed to use other vegetables?

• Absolutely. Use mushrooms, kale, broccoli, or corn as a change.

How many days will it store?

• It can stay on the fridge up to four days. Warm up in the microwave/oven.

NUTRITION

Calories: 190
Protein: 11g
Fat: 7g
Carbs: 18g
Fiber: 4g
Sugar: 2g