Vegan Eggs Benedict Casserole
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Vegan Richa · by Vegan Richa★ 5.0 (30)

Vegan Eggs Benedict Casserole

NUTRITION · PER SERVING53M COOK
CAL 16%·PRO 30%
CARBS 38G47% OF CAL
4G FIBER0G ADDED0G INTRINSIC28G OTHER6G TOTAL SUGAR
FAT 13G37% OF CAL
5G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan breakfast casserole with bread, spinach, mushrooms, and bell peppers bound together with a tofu-based egg sauce. Hearty and packed with plant-based protein.

mainamericancasseroleegg dishtofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 2 slices Sandwich bread toasted (then cubed or thinly sliced)
  • 1 tsp oil
  • 2 green onions (chopped, white and green separated , green used for garnish)
  • 1 cup thinly sliced (or chopped mushrooms)
  • 1/4 tsp dried thyme
  • 1/8 tsp salt
  • 7 oz soft or firm tofu
  • 1 tsp flour
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/4 tsp indian sulfur salt/Kala namak
  • 1/4 tsp turmeric
  • 1/8 tsp baking powder
  • 1/8 tsp ground mustard
  • 1/2 cup water
  • 1/2 cup chopped spinach
  • 1/2 cup chopped red bell peppers
  • 1 tbsp vegan butter
  • 2 tbsp all purpose flour
  • 2 tsp nutritional yeast
  • 1 cup water
  • 1/2 tsp Kala namak (Indian sulphur salt) (divided)
PREP
15M
SODIUM
896MG
ESTIMATE
COMPLETE

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