by Caitlin Shoemaker
published on
GFGluten Free
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Jump to Recipe·4.8 from 13 reviews
Tofu and chickpea flour combine to make this hearty and protein-packed vegan breakfast casserole! Switch up the veggies for a variety of flavor options.
BreakfastCasserole was a childhood favorite for me, but something I thought I would never have again after going vegan.
Not anymore, friends! Today I’m sharing themost yummiest and realisticVegan Breakfast Casserole you ever did see. The best news is that it’s madeentirely from plants, and you only need5 basic ingredients to make it!
INGREDIENTS FOR VEGAN BREAKFAST CASSEROLE
I like to break this recipe down into two sections: (1) the “egg“, and (2) the veggies!The “egg”mixture for this recipe is a combination ofsilken tofu andchickpea flour for texture, plusnutritional yeast for flavor, andturmeric for color.
The veggie mixture, however, istotally customizable!Leave ’em in, take ’em out, or swap them for YOUR favorite combo 🙂 Thehash browns are essential to this recipe (as they give lots of volume), but everything else is up for swapping.
HOW TO MAKE VEGAN BREAKFAST CASSEROLE
- Add the “egg” ingredients to a high-speed blender or food processor and blend until smooth,
- Mix the blended mixture in with the hash browns and veggies of choice, then
- Bake until fluffy and golden!
I like to layer the hash browns and vegetables in the base of my 9×9″ baking tin, then pour the “egg” mixture in and mix with a spatula. This saves on timeand cleanup — all you’ll need to clean is the blender, plus the dish you’re baking in!
Which, my dear friend, leavesyou with more time to enjoy thisfluffy, hearty, and satisfying casserole.
BREAKFAST CASSEROLE BAKING HACKS
- Make Ahead: If you’re planning to make this for a holiday breakfast, you can make both the egg and veggie mix the night before! Just cover the baking tray well, then pop in the fridge overnight. The flours will thicken in the fridge, so you won’t have to bake the casserole as long the next day either. It’s a good idea to check the casserole starting at 30 minutes – just bake until the top is evenly golden.
- Meal Prep: this breakfast casserole will keep in the fridge for up to 7 days, so it’s perfect for meal prep! You can also freeze some leftovers and thaw/reheat as needed, though the texture will be slightly different.
If you’re looking for more savory vegan recipes, you’ll also love this and theseRoot Vegetable Pancakes! Or browse oursavory breakfast recipe archives 🙂
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl. I love seeing your delicious recreations!
Vegan Breakfast Casserole
5 Stars4 Stars3 Stars2 Stars1 Star
4.8 from 13 reviews
Tofu and chickpea flour combine to make this hearty and protein-packed vegan breakfast casserole! Switch up the veggies for a variety of flavor options.
- Author: Caitlin Shoemaker
- Prep Time: 10 Minutes
- Cook Time: 45 Minutes
- Total Time: 55 minutes
- Yield: 4 to 6 servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
Scale
For the Base Recipe:
- 2 16-ounce (450 g) blocks silken tofu (I useNasoya)
- 2/3 cup (51 g) nutritional yeast
- 1/3 cup (39 g) chickpea/garbanzo bean flour
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon salt
- Black pepper, to taste
- 10 ounces (280 g) frozen hashbrowns (no need to thaw)
For the Veggies (or add your own!):
- 1/2 red bell pepper, diced
- 1/2 yellow onion, diced (or 1 teaspoon onion powder)
- 3 cloves garlic, minced (or 1/2 teaspoon garlic powder)
- 4 cremini mushrooms, sliced
- 4 ounces (110 g) frozen spinach, thawed and squeezed
Instructions
- Preheat the oven to 350F and line or spray a 9×9” baking tray.
- Add the tofu, nutritional yeast, chickpea flour, turmeric, salt, and pepper to a high-speed blender or food processor (recommended if your blender does not have a tamper). Blend until the mixture is thick and creamy, 45 to 60 seconds.
- Evenly sprinkle the hashbrowns across the base of the baking tray along with whatever other vegetables you are using. Use a spatula to transfer the blended mixture into the baking tray, then mix/incorporate well, making sure to evenly distribute the veggies and smooth out the top.
- Bake in the middle rack of the oven for 45-47 minutes, or until the top is evenly browned and firm. Let sit for 5 minutes, then slice and serve as desired. Leftovers will keep in the fridge for up to 7 days.
