Vegan Eggs Benedict Casserole
This Vegan Egg Breakfast Casserole is loaded with veggie goodness baked in one pan along with an easy vegan "egg" sauce made from tofu. Mushrooms add a touch of earthy flavor and savoriness to this vegan breakfast casserole.
Servings: 2
Ingredients
- 2 slices Sandwich bread toasted then cubed or thinly sliced
- 1 tsp oil
- 2 green onions chopped, white and green separated , green used for garnish
- 1 cup thinly sliced or chopped mushrooms
- 1/4 tsp dried thyme
- 1/8 tsp salt
For the egg mix
- 7 oz soft or firm tofu
- 1 tsp flour
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp indian sulfur salt/Kala namak
- 1/4 tsp turmeric
- 1/8 tsp baking powder
- 1/8 tsp ground mustard
- 1/2 cup water
More additions:
- 1/2 cup chopped spinach
- 1/2 cup chopped red bell peppers
For the vegan hollandaise
- 1 tbsp vegan butter
- 2 tbsp all purpose flour
- 2 tsp nutritional yeast
- 1/4 tsp turmeric
- 1 cup water
- 1/2 tsp Kala namak (Indian sulphur salt) divided
Instructions
- Toast the slices, and chop if you haven't already, and set aside.
- In 8x7 inch or similar size baking dish, add oil, and spread and add mushrooms, onions, thyme, and salt, and toss well. (Add in a few drops of liquid smoke or mix in some vegan bacon here if you wish ). then put it in the oven at 350 degrees F for 6-8 minutes.
- Meanwhile, make your egg mix by blending all the ingredients from tofu up to water until smooth.
- Remove the baking dish from the oven, then add in the bread, spinach, and peppers, and drizzle the egg sauce all over ,and lightly toss to coat. Even out with a spatula, and bake again for 25-30 minutes, or until the mixture is set in the middle.
- Remove the dish from the oven, garnish with the reserved green onions, and serve after 5 minutes.
- Make the hollandaise : mix all the ingredients and 1/4 tsp kala namak in a saucepan over medium heat. Whisk well to mix the flour. Cook until the mixture thickens evenly then take off heat. Add the remaining kala namak after 5 mins and mix in. Use sauce generously over the casserole
Video
Notes
- Glutenfree: use rice flour or cornstarch instead of flour to thicken. And use Glutenfree bread
- Take this into a Mexican direction by adding green chiles or pickled jaleños and drained sweetcorn. Season the egg mix with some cumin and oregano and serve with cilantro and drizzle with hot sauce.
- Want the casserole cheesy? Add some vegan cheese shreds to it!
Nutrition
Calories: 281kcal | Carbohydrates: 27g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 623mg | Potassium: 471mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2264IU | Vitamin C: 53mg | Calcium: 212mg | Iron: 4mg