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Breakfast Casserole

  By Glenn McCarthy  

October 14, 2015

This casserole is perfect for breakfast or brunch. It can be prepared the day before and refrigerated. In the morning simply cook the casserole and serve with fresh fruit for a hearty start to a great day.

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2 packages firm tofu, very well drained

1 cup grated vegan cheddar style cheese

2 tsp. garlic powder

1 tsp.onion powder

1 T safflower or grapeseed oil, or other high-heat oil

4 large russet potatoes cleaned and grated (use grater on food processor)

1 red bell pepper diced small

1 yellow bell pepper diced small

1 package Gimme’ Lean Sausage (or other vegan sausage)

1 bunch green onions, chopped

Salt and pepper to taste (we use neither, as the Gimme Lean is salty)


Drain tofu and press to remove as much water as possible.

Working over a large bowl, squeeze the tofu breaking it into very small pieces.

Add the vegan cheddar, garlic and onion powder and mix to combine.

Heat a large pan and add oil and wait until it shimmers.

Add the sausage and break up into small pieces.

Cook until slightly brown.

Add potatoes and bell peppers to the sausage in pan and cook until potatoes begin to brown.

Add the scallions and cook another 3-5 minutes.

Add potato-sausage mixture to tofu mixture.

Combine well.

Turn oven on to 420 degrees.

In an 11x15 baking dish spread out combined ingredients.

Place in oven for 20 minutes or until hot.

Allow to stand and cool slightly before cutting and serving.

Glenn's Notes:
You may assemble this the night before, cover and refrigerate, and cook it the next day. The recipe is modified from "Vegan Cooking for Carnivores" by Roberto Martin. It makes a great gift - the book or casserole or both.



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