Veggie Breakfast Casserole (Vegan)

by Steph Sunshine at StephSunshine.com

Yield 12 slices

Prep Time 20 minutes

Cook Time 85 minutes

Total Time 90 minutes

Ingredients

  • 3 tablespoons extra-virgin olive oil

Veggies and Cheese

  • 1 lb. yellow potatoes (about 3 potatoes), chopped into 1/2-inch pieces
  • 1 medium red onion, sliced
  • 4 oz. king oyster (trumpet) mushrooms, sliced and quartered (you can also use sliced white, baby bella, or shiitake mushrooms)
  • 5 oz. fresh baby spinach, chopped
  • 1 cup green peas, defrosted from frozen
  • 1 cup grape tomatoes, sliced in half
  • fresh basil leaves, chopped
  • 1 cup shredded vegan Gruyère cheese (or another kind of vegan cheese)
  • 3 cloves garlic, minced

Eggless Filling

  • 14 oz. extra-firm tofu, gently squeezed to remove extra water*
  • 1 1/4 cups plain, unsweetened almond milk (or other non-dairy milk)
  • 1/2 cup yellow split mung beans (moong dal), soaked and drained*
  • 5 tablespoons nutritional yeast
  • 1/2 tablespoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon black salt (kala namak)
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground turmeric

Instructions

  1. Before you begin, soak your mung beans in plenty of water for 3 hours (or overnight), then drain them. You can also defrost your peas in the refrigerator at the same time.
  2. Preheat your oven to 425°F (220°C), then grease a 9x13-inch casserole dish and line a large baking tray with parchment paper.
  3. In a large bowl, toss your potatoes and onions with 2 tablespoons of olive oil and lightly season them with salt (your filling mix also contains salt, so don't add too much here). Then, spread them out in a single layer on your parchment-lined baking sheet.
  4. Put your baking sheet into the oven and roast the veggies for 25 minutes, stirring the veggies with a wooden spoon or tongs after about 15 minutes. When the potatoes are fork-tender and golden, remove the baking tray from the oven and set it on a wire rack. Then, reduce your oven heat to 350°F (180°C).
  5. While your potatoes are roasting, add the remaining 1 tablespoon of oil to a medium skillet over medium heat. Toss in the mushrooms and garlic and stir until the liquid from the mushrooms has evaporated (about 7 to 8 minutes, but time may vary depending on which type of mushrooms you're using). Then, add the baby spinach and stir until it's just wilted. Remove the skillet from the heat and transfer the mushrooms and spinach to a large mixing bowl.
  6. Add all the ingredients for your eggless filling (tofu, milk, mung beans, nutritional yeast, onion powder, salt, pepper, black salt, nutmeg, and turmeric) to a blender jar and blend until completely smooth. The time will depend on your blender, but it shouldn't take more than 2 to 3 minutes.
  7. To your large mixing bowl with the mushrooms and spinach, add your roasted potatoes and onions, defrosted peas, sliced tomatoes, and basil. Toss until the ingredients are evenly distributed.
  8. Spread 1/3 of your veggie mixture at the bottom of the casserole dish, then pour half of your vegan egg filling on top. Sprinkle half of your vegan cheese on top of that. Repeat with another 1/3 of the veggies, the remaining filling, and the remaining vegan cheese. Finally, top with the last 1/3 of veggies.
  9. Bake the casserole in the oven for 45 to 55 minutes, until the filling is set in the middle. Let cool on a wire rack at room temperature for 5 to 10 minutes, then slice and serve! Feel free to add hot sauce or any condiments you prefer.

Notes & Hints

There's no need to press the tofu for this recipe. Just use your hands to gently squeeze out the extra water.

Make sure you're using yellow mung beans, not green.

StephSunshine