Description

Take your morning to the next level with this Fall Sweet Potato Breakfast Casserole. It’s loaded with seasonal veggies and herbs, easy to make and great for meal prep!

Ingredients

Breakfast Casserole

• 1 cup diced sweet potato
• 6 oz. baby bella mushrooms, diced
• 1/2 cup diced red bell pepper
• 1/2 cup finely diced onion
• 5 cloves garlic, finely minced
• Optional: 1/4 cup shredded vegan cheddar cheese
• Optional: 7 oz. ground vegan sausage (we used light life)
• 2 handfuls roughly-chopped kale, stems removed
• Green onions, for garnish

Tofu “Egg” Batter

• 1 (14 oz.) package extra-firm tofu, drained
• 2 tablespoons nutritional yeast flakes
• 1 tablespoon lemon juice
• 1/4 teaspoon turmeric
• 1/4 to 1/2 cup unsweetened almond milk, as needed*
• 1/3 tablespoon old bay seasoning
• 1/4 teaspoon black pepper
• Optional: 1/4 teaspoon Kala namak (Indian black salt; for eggy flavor)
• 1 tablespoon herbs, finely chopped (we used 1 teaspoon each finely chopped sage, thyme and rosemary)
• Salt, as needed to taste* (see notes)

Instructions

1. Preheat the oven to 350°F and lightly grease a 9-inch square or round baking dish.
2. Heat 2 tablespoons of water into a large nonstick skillet over medium-low heat and add in the sweet potatoes. Sauté for 10 minutes, adding additional water (2 tablespoons at a time) as needed to prevent burning. Next, add in the mushrooms, bell pepper, onions and garlic. Cook for an additional  5-7 minutes, or until the vegetables have softened. Add in the kale and cook for 2-3 more minutes, or until it is softened and bright green. Transfer the vegetable mixtures to the prepared baking dish and spread out evenly.
3. In the same pan, add in the vegan sausage and break it up into small pieces if needed. The vegan sausage should be a crumble consistency. Cook for 5 minutes, or until browned. Add water (2 tablespoons at a time) if needed to present burning.
4. Evenly distribute the the vegan sausage on the vegetables in the baking dish and then sprinkle evenly with vegan cheese. Set aside.
5. In a high speed blender, add in the extra-firm tofu, nutritional yeast flakes, lemon juice, turmeric, 1/4 cup unsweetened almond milk, old bay, black pepper optional kala namak until smooth. The batter should be the consistency of a thick batter (similar to a brownie batter) so add additional almond milk as needed. We added 1/2 cup. Refer to the photos and video in the post. Add in the chopped herbs and pulse them in until well combined.
6. Pour the tofu mixture over vegetables in the baking dish and gently mix everything together until well combined. Place into the oven and bake for 30-35 minutes, or until golden brown. Keep in mind that the inside should be soft/moist! Allow the casserole to cool completely before serving as this will allow it to set. We prefer to refrigerate it overnight for the best consistency.
7. Cut the casserole into 9 3×3 inch squares and sprinkle with green onions if desired before serving. Enjoy!

Notes

• This recipe can easily be doubled.
• You can cook with oil instead of water in this recipe if desired.
• Feel free to change up the vegetables according to your preference! Carrots and white potatoes will work well in this.
• The vegan cheese and sausage are optional but recommended!
• Store leftovers in an airtight container in the fridge for up to 1 week.
• Season with salt to taste. Keep in mind that the old bay seasoning has salt in it.
• The nutrition facts do not take into consideration the addition of vegan sausage, vegan cheese or kala namak.

Keywords: Breakfast, Fall, Vegan, Gluten-free, Sweet Potato, Casserole, Vegan Egg