Vegan Breakfast Casserole
This vegan breakfast casserole is creamy, savory, and packed with plant-based ingredients. Pressure cooking ensures a tender, juicy texture while speeding up cooking time, making it perfect for busy mornings.
Ingredients
Main ingredients
- 1 package Dr. Praeger's Sunday Funday Veggie Sausage plant-based sausage
- 1 large bell pepper diced
- 1 cup greens spinach, kale, or chard, finely chopped
- ¾ cup vegan shredded cheese divided in two parts
- 28 oz firm tofu drained but not pressed (two 14-ounce packs)
- 1 ⅛ cup chickpea flour (1 cup plus 2 tablespoons)
- ¼ cup nutritional yeast
- 1 tablespoon low-sodium soy sauce
- 1 ½ teaspoons kala namak black salt
- 1 teaspoon ground thyme
- 1 teaspoon turmeric ground
- ½ teaspoon black pepper
Instructions
Instructions
- Preheat your oven to 350°F. Prepare for baking at the end for a golden top.
- Cook the veggie sausage with diced bell pepper over medium heat until the sausage is browned and peppers soften, about 5-7 minutes.1 large bell pepper
- Add chopped greens and cook until wilted, about 2-3 minutes. Remove from heat and cool slightly.1 cup greens
- In a blender or food processor, blend tofu, chickpea flour, nutritional yeast, soy sauce, kala namak, and thyme until smooth like a batter.28 oz firm tofu, 1 ⅛ cup chickpea flour, ¼ cup nutritional yeast, 1 tablespoon low-sodium soy sauce, 1 ½ teaspoons kala namak, 1 teaspoon ground thyme
- Mix the tofu batter with the sausage mixture and half of the vegan shredded cheese in a large bowl.¾ cup vegan shredded cheese
- Grease a 9x13 inch baking dish and pour in the mixture, spreading evenly.
- Sprinkle the remaining vegan shredded cheese on top.¾ cup vegan shredded cheese
- Bake for 40-45 minutes until firm and golden on top.
- Let the casserole cool for 10 minutes before slicing and serving.
Notes
Store leftovers in the fridge for 4-5 days. Reheat with a splash of plant milk to keep moist. Freeze portions wrapped tightly for up to 2 months.