Home Simple Vegan Plant-Based Recipes Vegan Breakfast Casserole | The Whole Food Plant Based Cooking Show

Vegan Breakfast Casserole | The Whole Food Plant Based Cooking Show

Vegan Breakfast Casserole | The Whole Food Plant Based Cooking Show

This creamy and delicious Plant Based Vegan Breakfast Casserole is a perfect way to start your day. It is packed so full of veggies that it will satisfy even the largest of appetites and is versatile enough to be eaten for breakfast, lunch or dinner!

Ingredients

3 medium sized russet potatoes, cubed
1 small zucchini, cubed
8 ounces mushrooms, sliced
1 red bell pepper, cut into bite sized pieces
1 red onion, cut into bite sized pieces
1/2 cup vegetable broth
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon thyme
1 teaspoon onion powder
pepper to taste
1/2 pound frozen spinach

Sauce
1 cup (7 ounces) extra firm tofu, drained
1/2 cup vegetable broth
1/4 cup nutritional yeast
1/2 teaspoon turmeric
1 tablespoon dijon mustard
1 teaspoon onion powder
2 teaspoons Braggs liquid aminos
1 tablespoon white wine vinegar

Instructions

  1. Preheat your oven to 450°F.
  2. Place all vegetables into a large mixing bowl.
  3. Add the spices and vegetable broth into the bowl with the vegetables and stir well. 
  4. Pour the vegetables onto a parchment lined baking sheet and bake for 25 minutes.
  5. Add the sauce ingredients to a blender and blend until smooth.
  6. Once vegetables are finished baking, pour them into a large mixing bowl.
  7. Add the frozen spinach and the sauce and mix well.
  8. Pour mixture into a 9 x 9 baking dish and bake for 30 minutes. 
  9. Will keep in the fridge for up to 5 days. 

Did You Make This Recipe?

Vegan Breakfast Casserole

Vegan Breakfast Casserole | The Whole Food Plant Based Cooking Show | Simple Vegan
Home Simple Vegan Plant-Based Recipes Vegan Breakfast Casserole | The Whole Food Plant Based Cooking Show

Vegan Breakfast Casserole | The Whole Food Plant Based Cooking Show

Vegan Breakfast Casserole | The Whole Food Plant Based Cooking Show

This creamy and delicious Plant Based Vegan Breakfast Casserole is a perfect way to start your day. It is packed so full of veggies that it will satisfy even the largest of appetites and is versatile enough to be eaten for breakfast, lunch or dinner!

Ingredients

3 medium sized russet potatoes, cubed
1 small zucchini, cubed
8 ounces mushrooms, sliced
1 red bell pepper, cut into bite sized pieces
1 red onion, cut into bite sized pieces
1/2 cup vegetable broth
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon thyme
1 teaspoon onion powder
pepper to taste
1/2 pound frozen spinach

Sauce
1 cup (7 ounces) extra firm tofu, drained
1/2 cup vegetable broth
1/4 cup nutritional yeast
1/2 teaspoon turmeric
1 tablespoon dijon mustard
1 teaspoon onion powder
2 teaspoons Braggs liquid aminos
1 tablespoon white wine vinegar

Instructions

  1. Preheat your oven to 450°F.
  2. Place all vegetables into a large mixing bowl.
  3. Add the spices and vegetable broth into the bowl with the vegetables and stir well. 
  4. Pour the vegetables onto a parchment lined baking sheet and bake for 25 minutes.
  5. Add the sauce ingredients to a blender and blend until smooth.
  6. Once vegetables are finished baking, pour them into a large mixing bowl.
  7. Add the frozen spinach and the sauce and mix well.
  8. Pour mixture into a 9 x 9 baking dish and bake for 30 minutes. 
  9. Will keep in the fridge for up to 5 days. 

Did You Make This Recipe?

Vegan Breakfast Casserole