Best Vegan Breakfast Casserole

This vegan breakfast casserole recipe is loaded with veggies and cooks in one pan. Great for meal prep breakfast for the week or vegan brunch casserole. This is the best vegan breakfast casserole you will ever eat!

When I was little, my mom cooked a breakfast casserole when serving a large group of people. Because everything was pre-cooked and all in one pan, my sister and I called it her lazy breakfast casserole. Today, I made the best vegan breakfast casserole recipe with the same intention: feeding a large crew of hungry vegans. Vegan brunch never tasted so good.

Jump to:

• Vegan Breakfast Casserole Variations
• Vegan Breakfast Casserole Ingredients
• Vegan Breakfast Casserole Ingredients Substitutions
• How to Make the Best Vegan Breakfast Casserole 
• How to Saute the Vegetables
• Baking the Vegan Breakfast Casserole
• Serving Suggestions
• Recipe FAQs
• Tips
• Vegan Brunch Ideas
• 📖 Recipe
• 💬 Reviews

My veganized version of a vegan breakfast casserole packs more vegetables than tofu and has a savory and delicious taste. For that reason, I chose Mediterranean flavors. But, as I cooked, I realized the possibilities of creating various vegan breakfast casseroles that taste entirely different. 

And if you love brunch, consider making these easy vegan baby quiches, a JUST Egg omelet, or a Mediterranean Vegan Quiche for vegan brunch.

Vegan Breakfast Casserole Variations

My partially Greek family loves Mediterranean flavors, so I chose those flavors for my vegan breakfast casserole. For instance, I used sun-dried tomatoes, kalamata olives, portobello mushrooms, zucchini, onion, garlic, spinach, and red peppers.

Although these flavors created an incredible breakfast casserole, I started thinking about constructing different vegan breakfast casserole recipes the next time.

• For example, use spicy vegan sausage, black beans, red onions, jalapeños, Pico de Gallo, avocado, and cilantro for a Mexican huevos rancheros casserole. 
• Or, make one with Vegan Coconut Bacon, tomatoes, and green onions for a Denver vegan breakfast casserole recipe.

Regardless of the ingredients, this vegan breakfast casserole recipe makes it easy to incorporate different flavors inside this delicious breakfast casserole recipe. 

Vegan Breakfast Casserole Ingredients

Tofu Egg Batter

• Extra Firm Tofu: I prefer using extra firm tofu for a firmer, eggy texture for the vegan casserole.
• Flour: I used brown rice four, but any flour will work well.
• Nutritional Yeast: Nutritional yeast provides a cheesy flavor without adding vegan cheese.
• Tamari: Tamari adds an umami flavor to the tofu batter.
• Unsweetened Unflavored Plant-Milk: I like oat milk because it is naturally creamy.
• Garlic Powder: Garlic power gives additional flavor to the batter.
• Onion Powder: Onion power provides another layer of flavor.
• Sea Salt: Sea salt enhances the flavors in the eggy batter.
• Pepper: Pepper, when combined with turmeric, makes turmeric a superpower. It helps to reduce inflammation.
• Turmeric: Turmeric may help fight infections and some cancers, reduce inflammation, and treat digestive problems. And it provides the color for an "egg-like" color.
• Black Salt: Often referred to as Kala Namak, it is a strong-smelling condiment with a characteristic sulfurous taste frequently used in South Asian cuisine.

Vegetable Filling

• Yellow Onion: Yellow onion sweetens when sautéed.
• Baby Portobello Mushrooms: I like the texture of portobello mushrooms for this vegan breakfast casserole.
• Garlic: I prefer fresh garlic whenever possible for the best flavor.
• Zucchini: Zucchini gives the casserole a fresh taste.
• Red Pepper: Red bell pepper adds beautiful color and sweetness.
• Organic Baby Spinach: Spinach adds a super food power to the dish.
• Rosemary: I use fresh rosemary I grow in my garden.
• Sun-Dried Tomatoes: I buy sun-dried tomatoes not packed in oil but dried in a package.
• Kalamata Olives: Kalamata olives are salty and delicious.

Vegan Breakfast Casserole Ingredients Substitutions

• For a soy-free tofu option, try chickpea tofu.
• Or, swap the tofu for JUST Egg.
• Another option is to use chickpea batter from my chickpea omelet recipe.
• Soy sauce or liquid aminos can be used instead of tamari.
• Use and type of flour an unsweetened plant milk.
• Choose your favorite veggies.
• Instead of nutritional yeast, choose your favorite vegan cheese blend.

How to Make the Best Vegan Breakfast Casserole 

Like my mom's non-vegan recipe, everything goes together in one pan for a breakfast entree for 12 people.

Even without 12 people, this breakfast casserole made ahead of time supplies a whole week of breakfasts.

Even though I used a 9 X 12 glass pyrex pan, you can split the recipe in half and make it in an 8 X 8 pan, or even in large muffin pans to freeze and reheat when you want. 

Preparing the Tofu Batter

• First, chop all the veggies beforehand and prepare the tofu batter.
• The trick to the tofu batter trick is to drain the extra firm tofu without pressing it. 
• Then, cut it into cubes and put it in the food processor with brown-rice flour, nutritional yeast, seasonings, and a little soy sauce. 
• Next, blend on high until smooth and creamy with a thick texture. Set aside while preparing the vegetables. 

How to Saute the Vegetables

• Now, prepare the vegetables by sautéing in a large non-stick skillet.
• If the vegetables stick to the pan, pour a small amount of vegetable broth or water. 
• Once the batter is blended, saute the onions, garlic, and mushrooms until translucent and brown.
• I always use a little vegetable broth to ensure my veggies don't stick. Then, I add red peppers and zucchini. 
• For example, I use sun-dried tomatoes without oil to avoid using oil.
• Because the sun-dried tomatoes need to be hydrated, chop them and saute them with the vegetables for added moisture.
• Then, add the kalamata olives.

Baking the Vegan Breakfast Casserole

• Add the spinach last when the vegetables are almost done because it wilts quickly.
• For the final step, fold the veggies into the batter gently.
• To cook the vegan breakfast casserole, pour the batter into a 9-13-inch pan.
• Since the batter is thick, you must spread it evenly in the pan. 

• Preheat to 350 degrees, and then bake the casserole and bake it uncovered for one hour.
• If adding vegan cheese, at the end, sprinkle on top, increase the heat to 400 degrees, and place on the top rack of the oven until it melts. Vegan cheese melts at 400 degrees.

• Another helpful hint is to allow the casserole to set up for 15-20 minutes before cutting it so it stays together.

Serving Suggestions

• Because I served my whole crew, I also made potato hash, and my family also enjoys air fryer hash browns.
• I bought vegan English muffins from my favorite vegan bakery in town.
• Also, I made a giant fruit salad as a side for my hungry gang.
• This casserole is also delicious with a green salad!

Recipe FAQs

For vegan brunch, try the best vegan breakfast casserole! Make it beforehand, and pop it in the oven before your guests arrive. It reheats all week long!

Tips

• To make the best vegan breakfast casserole, choose a combination of vegetables you enjoy.
• Swap out herbs and spices that match your vegetable selections.
• Add vegan cheese sauce to drizzle over the top of the casserole.
• I also enjoy adding some vegan pesto dressing to drizzle over the top of the cooked casserole.
• Try adding black beans, avocado, and salsa for a Mexican twist!
• Be sure to blend the tofu mixture well; it will be thick.

For vegan brunch, try the best vegan breakfast casserole! Make it beforehand, and pop it in the oven before your guests arrive. It reheats all week long!

Vegan Brunch Ideas

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📖 Recipe