Vegan Breakfast Casserole

4.50 from 20 votes

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!

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast

Cuisine: American

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 201kcal

Author: Kathy Carmichael

Ingredients

Tofu Batter

28 ounces Extra Firm Tofu Do not press.
2 cups brown rice flour or flour of choice
½ cup nutritional yeast
1 Tablespoon Tamari or soy sauce
3 Tablespoons unsweetened unflavored plant 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
1 teaspoon black salt

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
½ cup sun-dried tomatoes chopped
½ cup kalamata olives diced

Instructions

Tofu Mixture

Drain, but do not press the tofu.
Cut the tofu into cubes.
Place cubes in a large food processor cup (I have an 11-cup food processor)
Add flour, nutritional yeast, soy sauce, plant milk, and seasonings.
Blend until smooth. It will be thicker than pancake batter.
Set aside.

Vegetables

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

Baking

Pre-heat oven to 350 degrees
Transfer batter to a large bowl, scraping down the sides.
Gently fold in sauteed vegetables until mixed
Pour batter into a 9 X 13-inch pan.
Place in the oven uncovered for 1 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.
Remove from oven and let sit for 15-20 minutes to set up before serving.

Notes

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.
If you don;t like an "eggy" taste, skip the black salt.

Nutrition