Breakfast Casserole | Breakfast

This casserole is almost like a vegetable sandwich—but soaked in a creamy,

flavorful sauce and baked to perfection. It’s similar to a scrumptious breakfast or

brunch that you would find at a bed and breakfast. I like to serve this when we

have guests because I can make it ahead of time and pop it in the oven the next



3 cups nondairy milk

6 ounces silken tofu

3 tablespoons flax meal

¼ teaspoon ground nutmeg

¾ teaspoon black pepper, divided

½ teaspoon ground mustard

2 teaspoons vegan Worcestershire sauce

2 tablespoons minced garlic

8 ounces mushrooms, sliced

10 ounces spinach, chopped

1 onion, diced

1 red bell pepper, seeded and diced

¼ teaspoon of sea salt

12 slices whole-wheat bread

8 ounces Lightlife Organic Smoky Tempeh Strips

½ cup Daiya Mozzarella Style Shreds (optional)


1. Preheat oven to 350°F. Line a 9 × 13-inch casserole pan with parchment paper and set aside.

2. Put the milk in a blender with the tofu, flax meal, nutmeg, ½ teaspoon of the

black pepper, mustard, and Worcestershire sauce. Blend until completely smooth

and set aside.

3. In a skillet over medium-high heat, sauté the garlic, mushrooms, spinach,

onion, and bell pepper in a small amount of water. Season with salt and the

remaining ¼ teaspoon pepper.

4. Place 6 slices of bread on the bottom of the prepared pan. You may need to

cut the bread slices to fit the pan.

5. Arrange the sautéed vegetables, tempeh strips, and cheese, if using, evenly

over the top of the bread. You may have to cut or crumble the tempeh to spread


6. Pour half the milk mixture over the vegetables and tempeh strips.

7. Cover the vegetables and tempeh with the remaining 6 bread slices. (It looks

like you are making a casserole sandwich.) 8. Pour the remaining milk mixture

over the top of the casserole. Bake uncovered for about 40 minutes, or until

golden brown on top. Let cool for 15 minutes and serve warm.

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