Kathryn Lovett's Blog-My Vegan Journey

Breakfast Casserole

1/2 of a 16 oz package shredded hash browns or 3 medium potatoes, grated
1 package shredded Daiya Cheddar
1 pkg Lightlife Gimme Lean Sausage, crumbled
1 pkg firm Nasoya tofu, drained and crumbled
1 tsp dried sage
1 tsp granulated garlic
1/4 tsp turmeric
1 tsp Bragg’s Liquid Aminos
1/4 tsp freshly ground pepper
1 tbsp canola oil
1/4 cup red bell pepper, chopped
1/4 cup sweet yellow onion, chopped
1 cup fresh baby spinach leaves coarsely chopped
1/4 cup cilantro, chopped

Lightly oil a 13″X9″ baking pan. Heat oven to 350F.

In a small bowl, combine tofu, sage, garlic, turmeric, Bragg’s Liquid Aminos, pepper, cilantro and spinach. Set aside.

In a cast iron or heavy skillet, heat oil. Add crumbled Lightlife and brown on all sides. This takes about 5 minutes. Set aside.

Spread hash browns in the bottom of the baking dish. Evenly distribute half of the Daiya over the hash browns. Place the Lightlife evenly over the Daiya.

In the same skillet used to cook the Lightlife, add the onions and bell pepper. Cook over medium heat until almost tender, about 3 minutes. Set aside.

Spread tofu mixture evenly over the Lightlife. Top with the bell pepper and onion mixture. Then top with the rest of the Daiya.

Cover dish with foil and bake for 30 minutes. Remove foil. Set oven to broil. Cook an additional 5 minutes or until the top of casserole is bubbly and lightly browned.

Remove from oven and cool slightly before cutting.


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