Vegan Breakfast Casserole Recipe
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Sweet Simple Vegan · by Sweet Simple Vegan★ 5.0

Vegan Breakfast Casserole Recipe

NUTRITION · PER SERVING65M COOK
CAL 4%·PRO 13%
CARBS 7G39% OF CAL
2G FIBER3G OTHER2G TOTAL SUGAR
FAT 3G36% OF CAL
1G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan breakfast casserole loaded with sweet potatoes, kale, mushrooms, bell peppers, and a tofu-based egg mixture. Great for weekend brunch or holiday mornings.

mainamericancasseroletofugluten freevegan
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Nutrition & ingredients

Ingredients

serves 9
  • 1 cup diced sweet potato
  • 6 ounces baby bella mushrooms, diced
  • 1/2 cup diced red bell pepper
  • 1/2 cup finely diced onion
  • 5 cloves garlic, finely minced
  • Optional: 1/4 cup shredded vegan cheddar cheese
  • Optional: 7 oz. ground vegan sausage (we used light life; use a gluten-free brand if needed)
  • 2 handfuls roughly-chopped kale, stems removed
  • Green onions, for garnish
  • 1 (14-ounce) package extra-firm tofu, drained
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1/4 teaspoon turmeric
  • 1/2 cup unsweetened non-dairy milk
  • 1/3 tablespoon old bay seasoning
  • 1/4 teaspoon black pepper
  • 1 tablespoon herbs, finely chopped (we used 1 teaspoon each of sage, thyme and rosemary)
  • Salt, as needed to taste* (see notes)
PREP
30M
SODIUM
218MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.