Vegan Breakfast Casserole Recipe
Introduction
This Vegan Breakfast Casserole is a hearty and flavorful way to start your day. Packed with tofu, vegetables, and savory spices, it offers a satisfying plant-based alternative to traditional egg casseroles. Perfect for meal prep or a cozy weekend breakfast.
Ingredients
- 2 16-ounce (450 g) blocks silken tofu (I use Nasoya)
- 2/3 cup (51 g) nutritional yeast
- 1/3 cup (39 g) chickpea/garbanzo bean flour
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon salt
- Black pepper, to taste
- 10 ounces (280 g) frozen hashbrowns (no need to thaw)
- 1/2 red bell pepper, diced
- 1/2 yellow onion, diced (or 1 teaspoon onion powder)
- 3 cloves garlic, minced (or 1/2 teaspoon garlic powder)
- 4 cremini mushrooms, sliced
- 4 ounces (110 g) frozen spinach, thawed and squeezed
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line or spray a 9×9-inch baking tray.
- Step 2: Add the tofu, nutritional yeast, chickpea flour, turmeric, salt, and black pepper to a high-speed blender or food processor. Blend until the mixture is thick and creamy, about 45 to 60 seconds. Use a tamper if your blender has one for easier mixing.
- Step 3: Evenly sprinkle the hashbrowns across the base of the prepared baking tray. Add the diced red bell pepper, onion, garlic, mushrooms, and thawed spinach over the hashbrowns.
- Step 4: Pour the blended tofu mixture over the vegetables and hashbrowns. Use a spatula to mix everything together gently, ensuring the vegetables are evenly distributed. Smooth out the top with the spatula.
- Step 5: Bake on the middle rack of the oven for 45 to 47 minutes, or until the top is evenly browned and the casserole feels firm to the touch.
- Step 6: Let the casserole sit for 5 minutes after baking. Slice and serve warm. Enjoy!
Tips & Variations
- For extra flavor, add smoked paprika or a splash of soy sauce to the tofu mixture before blending.
- Feel free to swap out the vegetables for ones you prefer, such as zucchini, kale, or cherry tomatoes.
- If you don’t have silken tofu, blend firm tofu with a bit of plant milk to achieve a creamy texture.
- Use fresh spinach instead of frozen, just sauté it lightly before adding to the casserole.
Storage
Store leftover casserole in an airtight container in the refrigerator for up to 7 days. To reheat, warm individual portions in the microwave for 1 to 2 minutes or place in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this casserole ahead of time?
Yes! You can prepare the casserole fully and refrigerate it before baking. When ready to eat, bake as directed, adding a few extra minutes if baking straight from the fridge.
Is chickpea flour necessary?
Chickpea flour helps bind the casserole and adds a subtle flavor, but you can substitute with other gluten-free flours like oat or rice flour if needed. The texture may vary slightly.
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Vegan Breakfast Casserole Recipe
- Total Time: 55-57 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Vegan Breakfast Casserole is a hearty and nutritious plant-based dish that’s perfect for a wholesome morning meal. Made with silken tofu, nutritional yeast, and chickpea flour, it offers a creamy texture packed with protein, combined with flavorful vegetables and golden hashbrowns baked to perfection. It’s easy to prepare, baked in a single tray, and keeps well for up to a week, making it an excellent make-ahead option for busy mornings.
Ingredients
Base Mixture
- 2 16-ounce (450 g) blocks silken tofu (I use Nasoya)
- 2/3 cup (51 g) nutritional yeast
- 1/3 cup (39 g) chickpea/garbanzo bean flour
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon salt
- Black pepper, to taste
Vegetables & Add-ins
- 10 ounces (280 g) frozen hashbrowns (no need to thaw)
- 1/2 red bell pepper, diced
- 1/2 yellow onion, diced (or 1 teaspoon onion powder)
- 3 cloves garlic, minced (or 1/2 teaspoon garlic powder)
- 4 cremini mushrooms, sliced
- 4 ounces (110 g) frozen spinach, thawed and squeezed
Instructions
- Preheat Oven and Prepare Tray: Preheat your oven to 350°F (175°C) and line or lightly spray a 9×9-inch baking tray to prevent sticking.
- Blend Base Mixture: Combine the silken tofu, nutritional yeast, chickpea flour, turmeric, salt, and black pepper in a high-speed blender or food processor. Blend for 45 to 60 seconds until the mixture is thick, creamy, and smooth.
- Assemble Casserole: Evenly distribute the frozen hashbrowns across the base of the prepared baking tray. Add the diced red bell pepper, yellow onion, minced garlic, sliced mushrooms, and thawed spinach on top. Pour the blended tofu mixture over the vegetables and hashbrowns. Use a spatula to mix and incorporate everything well, ensuring an even distribution and smoothing out the top for an even bake.
- Bake: Place the casserole on the middle rack of the oven and bake for 45 to 47 minutes. Bake until the top is golden brown and the casserole is firm in the center.
- Rest and Serve: Remove from the oven and let the casserole sit for 5 minutes before slicing. Serve warm as a filling breakfast or brunch. Store leftovers in the refrigerator for up to 7 days.
Notes
- You can substitute the red bell pepper and mushrooms with other vegetables like zucchini, broccoli, or kale depending on your preference.
- If you don’t have fresh garlic or onion, garlic powder and onion powder are acceptable alternatives.
- Do not thaw hashbrowns before using; they bake well frozen and help create a crisp texture.
- Use a high-speed blender or food processor for best results; a regular blender may require a tamper or stopping to scrape down the sides.
- Leftover casserole can be reheated in the microwave or oven and makes excellent packed breakfast for busy days.
- Prep Time: 10 minutes
- Cook Time: 45-47 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Keywords: vegan breakfast casserole, tofu casserole, plant-based breakfast, baked vegan dish, hashbrown casserole, healthy vegan breakfast
