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Vegan Breakfast Casserole
Nb persons: 6
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| Vegan Breakfast Casserole Outstanding flavor that everyone in your family will love at your next vegan breakfast. 6 whole-grain bread slices, very lightly toasted Vegan sausage, to taste (I like LightLife's 14-ounce Gimme Lean Sausage tube) | |
| 2 cups | non-dairy milk |
| 1 cup | silken tofu |
| 3 Tablespoon | tahini |
| 2/3 cups | nutritional yeast |
| 3 teaspoons | onion granules |
| 2 teaspoons | prepared yellow mustard |
| 2 teaspoons | sea salt |
| 1 teaspoon | pure maple syrup |
| 1 teaspoon | lemon juice |
| 1/2 teaspoon | garlic powder |
| 1/2 teaspoon | thyme |
| Freshly ground black pepper, to taste, (1/4 - 1/2 teaspoon) | |
| 1/4 teaspoon | marjoram |
1. Lightly oil an 8 x 11.5 baking dish. Cut very lightly toasted bread into large cubes and scatter evenly across bottom of baking dish.
2. Next, if using a tube of sausage, wet fingers and break sausage into bite-sized pieces, scattering 1/2 the sausage evenly across bread cubes. (If using sausage links or patties, cut into bite-sized pieces and scatter 1/2 the sausage evenly across bread cubes.)
3. To a blender, add milk, tofu, tahini, nutritional yeast, onion granules, mustard, salt, syrup, lemon juice, garlic powder, thyme, black pepper and marjoram. Blend until completely smooth. Pour mixture over bread/sausage mixture.
4. Scatter remaining sausage over the top of the casserole.
5. Cover dish with plastic wrap. Place in freezer for 2 hours, or in refrigerator until liquid is "set". (Refrigerating overnight works beautifully too.)
6. Preheat oven to 325 degrees. Bake casserole, uncovered, until lightly browned, but not burned. (About 50 minutes.)
Serves 6
Variations:
Substitute lightly cooked bacon for the sausage
Recipe uploaded with Shop'NCook for iPhone.
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