Vegan Breakfast Casserole

by Jill Dalton

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!

Vegan Breakfast Casserole

Print Recipe
Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.8/5
( 59 voted )

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?
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13 comments

Kelly July 20, 2021 - 8:29 am

I made this and it was delicious! I love the flavors…and the meal the next day. Even my mom who is not WFPB liked it. Thank you!

Reply
TERESA July 22, 2021 - 1:54 pm

I made this!! It was delicious. I had some left over vegan cheese I made. I poured that over the top before baking it. GREAT!!!

Reply
samcwoods July 22, 2021 - 9:44 pm

I’m making this and DOUBLING the recipe FOR SURE!

Reply
DeeGrif July 23, 2021 - 5:35 pm

can you freeze this?

Reply
Jill Dalton July 24, 2021 - 1:19 pm

I haven’t tried it but I think it would do fine.

Reply
Nancy July 24, 2021 - 4:24 pm

I need to avoid soy for thyroid issues as per my ND, and so was wondering what you might suggest to replace the tofu-white beans maybe? Thanks so much for any advice in this specific recipe as well as just in general, as I see you do use soy a fair bit in your ingredients. I actually love tofu so a bit of a bummer-lol.

Reply
Jill Dalton July 31, 2021 - 10:35 am

I haven’t tried substituting the tofu but I think you are right. Maybe some kind of white bean would work.

Reply
Elaine July 25, 2021 - 12:01 pm

One of things I’ve missed since eating a plant-based, gluten- and sugar-free diet, is a frittata with veggies. Made this recipe yesterday and felt like I was eating a frittata, only even better. What I had on hand were: summer squash, onion, bell pepper, brussel sprouts,mushrooms, and just-picked tomatoes. Because I like spiced-up food, I used lots of Aleppo pepper, sumac, coriander. I don’t use purchased vegetable broth, to avoid the sodium and other add-ins, so I made a broth from locally made organic chickpea miso. Also used apple cider vinegar instead of wine vinegar. Delicious!

Reply
Debbie July 26, 2021 - 12:06 am

What can you substitute if you don’t wNt up use the tofu?

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Jill Dalton July 31, 2021 - 10:34 am

I haven’t tried any substitutes but I think a can of some kind of white bean or garbonzo beans might work.

Reply
Tricia July 26, 2021 - 9:02 am

What can be used in place of the white wine vinegar please?

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Jill Dalton July 31, 2021 - 10:33 am

You can use any kind of vinegar really. Apple cider vinegar would be the closest replacement though.

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Kristine Crowley August 22, 2021 - 8:56 pm

Very good. I made this for my family but they were not as keen as I was. I made a mistake and doubled the liquid aminos which I thought would ruin it but it did not. I would add more nutritional yeast as I tried a bit with some and that was more to my liking. I am transitioning from salt, sugar and fat laden diet so I feel my tastebuds are still adapting to a no salt, sugar or oil vegan diet. I am so thankful for your recipes and your generosity.

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