The Whole Food Plant Based Cooking Show
Breakfast Casserole
Calories: 159kcal
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!
Love Our Recipes? Become a Supporting Member!plantbasedcookingshow.com/membership
Ingredients
- 3 medium 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
- ½ cup vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon thyme
- 1 teaspoon onion powder
- cracked pepper
- ½ pound frozen spinach
Sauce
- 1 cup extra firm tofu drained
- ½ cup vegetable broth
- ¼ cup nutritional yeast
- ½ teaspoon turmeric
- 1 tablespoon dijon mustard
- 1 teaspoon onion powder
- 2 teaspoons Bragg liquid aminos
- 1 tablespoon white wine vinegar
Instructions
- Preheat your oven to 450°F.
- Place all vegetables into a large mixing bowl.
- Add the spices and vegetable broth into the bowl with the vegetables and stir well.
- Pour the vegetables onto a parchment lined baking sheet and bake for 25 minutes.
- Add the sauce ingredients to a blender and blend until smooth.
- Once vegetables are finished baking, pour them into a large mixing bowl.
- Add the frozen spinach and the sauce and mix well.
- Pour mixture into a 9 x 9 baking dish and bake for 30 minutes.
- Will keep in the fridge for up to 5 days.
Scan To Watch The Video!
Nutrition
Calories: 159kcal | Carbohydrates: 29g | Protein: 10g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 93mg | Potassium: 945mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5272IU | Vitamin C: 40mg | Calcium: 94mg | Iron: 3mg
