Vegan Breakfast Casserole (Easy & Adaptable)

This easy, versatile vegan breakfast casserole is hearty, filling, and full of flavor.

Course Vegan Breakfast

Cuisine American-Inspired

Keyword easy, recipe, free, potato, tofu, sausage

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 338kcal

Author Maria Koutsogiannis

Ingredients

For the Potatoes:

1 tbsp. olive oil
1 medium-sized yellow onion finely chopped
5 medium/large-sized potatoes cubed (bite-sized pieces)
2 cups assorted mushrooms chopped
1 fresh green pepper chopped
1 tsp Simply Organic cumin powder
1 tsp Simply Organic smoked paprika
1 tsp Simply Organic umami spice
1 tsp Simply Organic umami spice
1/2 tsp sea salt
1/2 fresh crack pepper

For the tofu mixture:

Toppings:

1 fresh avocado
1/2 cup fresh tomatoes
1/4 cup vegan or regular sour cream
3 tbsp. chives or green onion the greens of the green onion
3 tbsp. pickled jalapeno
handful fresh basil
serve with hot sauce optional

Instructions

To a high-speed blender, add all the ingredients for the tofu mixture and set aside.
Preheat oven to 400F and lightly grease a 9x9 baking dish and set aside.
To a large skillet, add the olive oil and heat on medium for 30 seconds. To the skillet add the yellow onion and cook for 5 minutes or until translucent. Add the mushrooms to the skillet and cook for 5 minutes or until reduced by around a quarter. Stirring often to avoid burning. To the pan, add the potatoes and green pepper and cook for 10 minutes or until al dente.
Transfer the potato mixture to the base of the baking dish and then top with the tofu mixture. Gently stir them together, cleaning the edges of the pan to avoid excess burning, and cook for 20 minutes covered with tin foil and uncovered for 10 minutes or until golden and potatoes completely cooked throughout.
Remove from the oven and top with your desired toppings (I recommend the ones listed above) and serve hot with a side of hot sauce!
Enjoy!

Notes

Tofu: If you're not keen on the taste of tofu fear not! You can hardly taste it in this recipe but it really does help it all come together. I recommend using tofu!!

Spices: Have fun with the spices you use in this dish!

Toppings: This is supposed to be fun, use what you have on hand! There is no right or wrong way to top this dish! Just add something sour, sweet, hot, and creamy!

Storage: This dish will last up to 1 week in the fridge in a tightly sealed container.

To freeze: Cook as instructed, cut into servings, then transfer to a freezer-friendly dish (airtight) and enjoy as desired. Simply reheat till hot and add your toppings!

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