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This easy breakfast casserole has lots of fresh vegetables and mushrooms, plus a tasty, seasoned egg-less filling that packs plenty of protein. If you want to make it for the holidays, you can prep the ingredients the night before and just pop it in the oven in the morning. Or, you can make the whole thing ahead of time and just put a slice in the air fryer to warm it up when you're ready to eat.
Follow along with the recipe here: https://www.stephsunshine.com/vegan-life/veggie-breakfast-casserole/
Vegan Gruyère recipe: https://www.stephsunshine.com/vegan-life/vegan-gruyere-cheese/
Or search all my vegan recipes here: https://www.stephsunshine.com/vegan-life/all-recipes/
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Today we're making a breakfast casserole with lots of fresh veggies and mushrooms
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plus a tasty seasoned egg-like filling that packs plenty of protein. This recipe is great
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for the holidays because you can prep all the ingredients the night before and pop it in the
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oven in the morning. And it's also great for busy weekdays. So let's get right into it. We're going
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to start by preheating our oven to 425 degrees Fahrenheit and we're going to grease a 9 by 13
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casserole dish. Then we are going to line a baking tray with some parchment paper. I also want to
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mention that you're going to need half a cup of yellow mung beans for this recipe and you're going
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to want to soak them in advance. I usually do this overnight but three or four hours should be
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totally fine. Just make sure you add more water than you think you need because the mung beans
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will soak up a lot of it. First, let's chop up about a pound of potatoes into half inch pieces
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and set those in a bowl. I am using yellow potatoes, but you can really use any potatoes
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that you want here. Then I'm going to slice a red onion and we're going to mix up the potatoes
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and the onions together in a big bowl with two tablespoons of olive oil. And I'm going to sprinkle
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a little bit of salt on there not too much because we're going to add more salt into the eggy mixture
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later on now we're just going to spread that onto our baking sheet you want to try to get everything
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in a single layer as much as possible one baking sheet should be fine but if you're putting more
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veggies on here you want to swap out the veggies or something you might need two baking trays so
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we're going to put it in the ovens roast for about 25 minutes and about halfway through i'm going to
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I gonna grab my tongs and just kind of stir it around a little bit When they done the potatoes should be fork tender and they be turning just ever so slightly golden Once the potatoes are done we going to keep the oven on
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but we're going to reduce the heat to 350 degrees Fahrenheit. While those veggies are roasting, I'm going to set out a cup of frozen peas to defrost
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and I'm going to chop some more veggies. First, I'm going to chop up a king oyster mushroom
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which is also known as a trumpet mushroom. You want about four ounces of mushrooms, whatever kind
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of mushroom that you use. For me, that happens to just be one of these mushrooms. I really love the
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texture of these mushrooms in this casserole, but you can of course use other mushrooms if you want
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You could use white mushrooms, baby bella mushrooms, shiitake mushrooms, whatever you prefer. And I'm
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also going to mince three cloves of garlic. Then I'm just going to use a five ounce bag of baby
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spinach wash it and chop it roughly I'm also going to slice up some grape
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tomatoes until I have one cup or 150 grams and since I'm using my homemade
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vegan gruyere cheese I am going to shred one cup of that I will link the recipe
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and the video for the gruyere cheese in the description if you want to check it
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out but you could of course also use store-bought vegan cheese as well and
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finally I'm just gonna take a sprig of basil here and wash that and chop it up
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but you could use other fresh herbs if you want. Thyme is good also
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All right now we are going to pre-cook the mushrooms, garlic, and the spinach. So I'm
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starting with a medium to large skillet over medium heat and I'm gonna add one tablespoon
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of olive oil to that and then I'm just gonna add the mushrooms and garlic and let that cook until
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most of the liquid from the mushrooms has evaporated. This could take about five to eight minutes
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but it really depends on the type of mushroom that you're using. And then I am going to add the baby spinach and keep stirring until it all soft and wilted and basically disappearing And then we can just transfer that all over to my large mixing bowl I using the same one
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that I coated the potatoes and onions in. Now we're going to make this vegan egg filling and it's really pretty easy to make with just a few
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ingredients and some seasonings. So for the base of the filling we're using a 14 ounce package of
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firm or extra firm tofu. I'm just going to squeeze out the extra water gently. You don't need to press
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it or anything like that. Keep most of the water in there and I'm going to put it in my blender in
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chunks and I'm also going to add one and a quarter cups of non-dairy milk and the soaked and drained
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mung beans. For the seasonings we're going to need five tablespoons of nutritional yeast
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half a tablespoon of onion powder one teaspoon of black salt a teaspoon each of salt and black pepper
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and a teaspoon each of nutmeg and turmeric the black salt if you're not familiar with it it's
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going to give this feeling that sulfurous taste that kind of tastes like eggs but
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if you don't like it or you can't find it it's no problem you can leave it out
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So now I'm just going to combine all my veggies together in this large mixing bowl. So the
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mushrooms and spinach are already in there and I'm going to add the roasted potatoes and onions
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the great tomatoes, the peas, and the chopped herbs. And I'm just going to stir it all together
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so it's as evenly distributed as possible. If you wanted to do this as make-ahead, you could
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stop here and put everything in the fridge. Just store the veggies and your filling separately
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But I'm going to bake this now, so let's move on to the assembly
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So I got seven layers in this casserole and I going to start with a third of the veggies I just going to spread that around on the bottom of the pan Then I going to add half of the eggy filling which is about two cups of it and I going to add half of my shredded vegan cheese Repeat that again with
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a third of the veggies and the remaining filling and vegan cheese. And finally, I am going to put
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the last third of veggies on top of the casserole and I'm going to try to arrange them in a way
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that's kind of pretty but you know that's optional it's gonna taste delicious regardless
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now this is just gonna go in the oven until the filling is set all the way through to the center
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the exact time is going to depend on your casserole dish in your oven but generally it's going to take about 45 to 55 minutes
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And it's ready. You can feel free to eat this with hot sauce or whatever other condiments you want, but
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I like it just the way it is right out of the oven
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This casserole is everything you love about breakfast, all in one slice
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And by the way, you can feel free to swap the veggies however you like
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I think next I am going to make a sweet potato version with black beans, red bell peppers, and kale
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I love this kind of meal, this kind of casserole because it's so easy to get creative with it
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That is all for this one. But in case you're looking for more vegan breakfast ideas
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you can check out the playlist that pops up at the end of this video. Thank you so much for watching and I'll catch you in the next one
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