Vegan Breakfast Casserole

When I was little, my mom made this breakfast casserole when she was 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. Since then, of course, my sister and I have made the same breakfast casserole for our own families. As a result, I decided to make a vegan breakfast casserole with the same intention in mind; feeding a large crew of hungry vegans.

My goal, however, was to fill it with more vegetables than tofu and to give it a savory and delicious taste. For that reason, I chose Meditteranean flavors. But, I realized, as I was cooking, the possibilities of making a variety of types of vegan breakfast casseroles that taste completely different. 

MULTIPLE POSSIBLE COMBINATIONS TO MAKING VEGAN BREAKFAST CASSEROLE RECIPE

My family, being partially Greek, 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 pepper.

Although these flavors make an incredible breakfast casserole, I started thinking about the next time I make the vegan breakfast casserole recipe. For example, use spicy vegan sausage, black beans, red onions, jalapenos, Skinny Pico de Gallo, avocado and cilantro for a Mexican huevos rancheros casserole. 

Or, make one with Vegan Coconut Bacon, tomatoes, green onions for a Denver vegan breakfast casserole recipe. Regardless of your favorite ingredients, this vegan breakfast casserole recipe makes it easy to incorporate your favorite flavors inside this delicious breakfast casserole recipe. 

SO, HOW DO YOU MAKE THIS EASY VEGAN BREAKFAST CASSEROLE RECIPE? 

Similar to my mom's non-vegan recipe, everything goes together in one pan, and you have a breakfast entree for 12 people.

And, even if you don't have 12 people, you can make breakfast ahead of time for the whole week in advance. 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. 

First, I meal prepped by chopping all my veggies beforehand and preparing my tofu batter, so I could throw it together when I was ready to cook. The trick for the tofu batter, however, is to drain the extra firm tofu, but not to press it.

Then, simply cut it into cubes, put in the food processor with brown-rice flour, nutritional yeast, seasonings, and a little soy sauce. 

NEXT, BLEND ON HIGH UNTIL THE BATTER IS SMOOTH LIKE A THICK PANCAKE BATTER.

PREPARE THE VEGETABLES BY SAUTEEING BEFORE FOLDING THEM INTO THE BATTER

Once the batter is blended, I sauteed my onions, garlic, and mushrooms until translucent and brown. As always, I use a little vegetable broth to make sure my veggies don't stick. Then, I add red peppers and zucchini. 

I use sun-dried tomatoes without oil, for example, to avoid using oil. Because the sun-dried tomatoes need to be hydrated, I chop them and sautee them with the vegetables for added moisture. Then, I add kalamata olives and zucchini.

FOLD THE SAUTEED VEGETABLES GENTLY INTO THE PREPARED TOFU BATTER

When the vegetables are almost done, I add the spinach last, because it wilts quickly. The last step is to gently fold the veggies into the batter. Notice, there are more veggies than tofu mixture, which was my initial goal.

 BAKE FOR AN HOUR AND YOU WILL HAVE A PERFECT VEGAN BREAKFAST CASSEROLE RECIPE

In order to cook the vegan breakfast casserole, just pour the batter into a 9 X13 inch pan. Since the batter is a little thick, you need to spread it evenly in the pan. 

Once your oven is preheated to 350 degrees, bake it uncovered for one hour. If you enjoy vegan cheese, I suggest putting it on the top 30 minutes before the casserole is done baking. For this vegan casserole recipe, I did not use cheese, but other added topping you may enjoy is hot sauce, salsa, or my kids like ketchup (YUCK)!

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

SERVING & OTHER DISHES YOU MAY ENJOY WITH YOUR VEGAN BREAKFAST CASSEROLE

Because I was serving my crew, I also made Vegan Breakfast Potatoes and 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.

And, if you love a great savory breakfast, you might also enjoy my family's favorite breakfast dishes:

• Vegan Kale and Potato Frittata
• Vegan Jackfruit Benedict with Spicy Chipotle Cashew Cream
• Vegan Veggie Benedict with Cashew Hollandaise
• Skinny Southwestern Tofu Scramble
• Skinny Veggie Tofu Scramble

Yield: 12 servings

Vegan Breakfast Casserole

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Vegan breakfast casserole is loaded with veggies and cooks in one pan. Great for meal prep breakfast for the week or a great brunch casserole.

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Ingredients

Tofu Batter

• 2 14.5 ounce packages of Extra Firm Tofu
• 2 cups brown rice flour (or flour of choice)
• 1/2 cup nutritional yeast
• 1 Tablespoon Tamari or soy sauce
• 3 Tablespoons unsweetened unflavored almond milk, or plant-milk of choice
• 2 teaspoon garlic powder
• 2 teaspoons onion powder
• 1 teaspoon sea salt
• 2 teaspoons fresh ground pepper
• 2 teaspoons tumeric

Vegetables

• 1 yellow onion, diced
• 16  portobello mushrooms (or mushrooms of choice), sliced thin
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 red pepper, diced
• 3 cups organic baby spinach, chopped
• 2 teaspoons fresh rosemary, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup kalamata olives, diced

Instructions

TOFU MIXTURE

1. Drain, but do not press tofu
2. Cut into cubes
3. Place cubes in large food processor cup (I have an 11 cup food processor)
4. Add flour, nutritional yeast, soy sauce, plant milk, and seasonings.
5. Blend until smooth
6. Set aside

VEGETABLES

1. In a non-stick saute pan, saute onion and garlic until onions are translucent.
2. Add mushrooms and sautee; add a little vegetable broth to avoid sticking
3. Once mushrooms are brown, add red pepper, sun-dried tomatoes, and kalamata olives
4. Saute a few more minutes
5. Add zucchini (which gives off a lot of water); this helps to loosen the sun-dried tomatoes.
6. add a little more vegetable broth, and then add spinach last.
7. The spinach will wilt quickly. Remove from heat.

FOLD VEGETABLES INTO BATTER/BAKE

1. Pre-heat oven to 350 degrees
2. Transfer batter to a large bowl, scraping down the sides.
3. Gently fold in sauteed vegetables until mixed
4. Pour batter into a 9 X 13-inch pan
5. Place in the oven uncovered for 1 hour
6. If using vegan cheese, add 30 minutes before removing from the oven
7. Remove from oven and let sit for 15-20 minutes to set up before serving

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  KitchenAid KFP1133CU 11-Cup Food Processor with ExactSlice System - Contour Silver

Nutrition Information

Yield

12 servings

Serving Size

1
Amount Per Serving Calories 166Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 2mgSodium 396mgCarbohydrates 29gFiber 4gSugar 2gProtein 7g

Nutrition facts may not be 100% accurate.

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me