When I was in my single digits, my mom made an incredible breakfast casserole. It probably only happened two or three times, but it left an impression. It was absolutely not vegan. In the preceding decades, I have often thought about that dish. So, today, I bring you this vegan breakfast casserole recipe with silken tofu, raw whole cashews, bread cubes, homemade tempeh sausage, peppers and onions. It’s a savory, hearty classic.
This recipe makes ~12 servings.
A few things…
- The homemade tempeh sausage will need to marinate overnight. Keep this in mind and plan accordingly. If you cut the marination short, it may impact the flavor of the casserole.
- I have not tested using a store bought vegan sausage substitute in this breakfast casserole. It might be good. It might not, because a lot of the flavor in this comes from the tempeh sausage marinade. If you feel like throwing caution to the wind, I’d be interested in learning about how it turned out for you.
- You will need a high speed blender, like a Vitamix, to make this recipe. A regular blender will not be strong enough to completely pulverize the cashews.
- This vegan breakfast casserole recipe is a great way to unload old bread. I used a stale loaf of French bread sliced into 1″ X 1″ cubes.
Please enjoy! And discover other UVK recipes, like Vegan Whole Wheat Biscuits, Vegan Dill Dip, Roasted Breakfast Potatoes, Sourdough Stuffing with Spinach, Fennel and Vegan Italian Sausage and more.
Vegan Breakfast Casserole
1 batch tempeh sausage crumbles
2 10.9 ounce packages of extra firm silken tofu, drained
2¼ cup unsweetened plain vegan milk (I used Good Karma Unsweetened Flax Milk)
1 cup raw whole cashews
2 Tbsp nutritional yeast
2 Tbsp lemon juice
1 Tbsp white miso
¼ tsp ground turmeric
1 Tbsp neutral oil (like refined coconut oil, canola, grapeseed, etc)
1 cup small dice onions (OR 1 small onion, small dice)
½ cup small dice green pepper
½ cup small dice red pepper
~10 cups 1″ x 1″ stale bread cubes (see notes above)
½ tsp rubbed sage
Black pepper, to taste
Finely chopped parsley, to top
Finely shredded vegan parmesan, to top – optional
1. First, you’ll need to marinate the tempeh sausage for the vegan breakfast casserole by following this recipe.
2. When the tempeh sausage is ready, it’s time to get started on the rest of the casserole. Add the silken tofu, vegan milk, raw cashews, nutritional yeast, lemon juice, miso and turmeric to a high speed blender, like a Vitamix. Blend until completely smooth.
3. In a medium skillet, warm the oil. Add the tempeh sausage (but reserve the marinade!). Sauté until it’s cooked through. Add the marinade and reduce. Spoon into a very large mixing bowl.
4. Return the skillet to the stove. Add 2 Tbsp vegan butter, the onion, and peppers. Sauté until soft.
5. Now, it’s time to mix together everything for the vegan breakfast casserole. In the large mixing bowl with the tempeh sausage, add the bread cubes, contents of the blender, the sautéed veggies, the rubbed sage and black pepper (to taste). Stir together until well combined.
6. Preheat the oven to 375º F. Grease a 9″ x 13″ casserole pan. Spoon the breakfast casserole mixture into the pan and spread it evenly. Bake at 375º F for ~40-45 minutes or until completely cooked through.
7. Remove from the oven. Let it sit for 5 minutes, so it sets up. Sprinkle with parsley and vegan parmesan (if using). Serve.