why make this recipe
This Vegan Sausage and Egg Casserole is easy and filling. It uses simple ingredients and cooks in one dish. It works for breakfast, brunch, or a light dinner. If you like other sausage dishes, try a tasty sausage and peppers sliders recipe for a snack.
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introduction
This casserole gives you the taste of a classic egg bake without animal products. It is warm, soft, and savory. You can make it ahead and reheat. For a different casserole idea, look at this sausage potato green bean casserole.
how to make Vegan Sausage and Egg Casserole
Follow simple steps. Cook the vegetables and sausage first. Mix the tofu and milk to make a creamy layer. Layer everything in the crust or dish. Bake until it sets. Cool a little, then cut and serve.
Ingredients :
- 1 package vegan sausage
- 1 cup almond milk
- 1 block firm tofu, crumbled
- 1 cup spinach, chopped
- 1 cup bell peppers, diced
- 1/2 cup onion, diced
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 teaspoon nutritional yeast (optional)
- 1 pre-made vegan pie crust or baking dish
Directions :
- Preheat your oven to 375°F (190°C).
- In a skillet, sauté the onion and bell peppers until softened.
- Add the vegan sausage and cook until browned.
- In a bowl, whisk together the almond milk, crumbled tofu, garlic powder, nutritional yeast, salt, and pepper.
- Layer the sautéed mixture and spinach in the pie crust or baking dish.
- Pour the tofu mixture over the top, ensuring everything is coated evenly.
- Bake for 30-35 minutes or until set.
- Let it cool slightly before serving.
how to serve Vegan Sausage and Egg Casserole
Cut into squares and serve warm. Add fresh herbs or hot sauce if you like. Serve with a side salad or toast. For another warm skillet meal, try the tortellini and sausage skillet for dinner.
how to store Vegan Sausage and Egg Casserole
Cool the casserole to room temperature first. Cover and place in the fridge for up to 4 days. You can freeze slices in a sealed bag for up to 2 months. Reheat in the oven or microwave until hot. For more make-ahead ideas, see this southern fried cabbage and sausage recipe for batch cooking tips.
tips to make Vegan Sausage and Egg Casserole
- Press the tofu lightly to remove excess water before crumbling.
- Taste the tofu mix and add salt or pepper as needed.
- Use any vegan sausage you like for different flavors.
- If you want a firmer texture, add a little cornstarch to the tofu mix.
variation (if any)
- Add mushrooms, zucchini, or tomatoes for more veggies.
- Use a gluten-free crust or skip the crust and bake in a greased dish.
- Swap almond milk for oat milk for a creamier texture.
FAQs
Q: Can I use other plant milk?
A: Yes. You can use oat, soy, or cashew milk.
Q: Is nutritional yeast required?
A: No. It adds a cheesy taste but you can skip it.
Q: Can I make this nut-free?
A: Yes. Use soy or oat milk instead of almond milk.
Q: Can I add vegan cheese?
A: Yes. Sprinkle vegan cheese on top before baking.
Conclusion
This casserole is simple, filling, and easy to change to your taste. For another similar plant-based breakfast bake idea, see this Vegan Breakfast Casserole – Nora Cooks.
Vegan Sausage and Egg Casserole
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a skillet, sauté the onion and bell peppers until softened.
- Add the vegan sausage and cook until browned.
- In a bowl, whisk together the almond milk, crumbled tofu, garlic powder, nutritional yeast, salt, and pepper.
- Layer the sautéed mixture and spinach in the pie crust or baking dish.
- Pour the tofu mixture over the top, ensuring everything is coated evenly.
- Bake for 30-35 minutes or until set.
- Let it cool slightly before serving.