Vegan Strata! An egg-free breakfast casserole with cubes of crusty bread, tofu-based "eggy" custard, lots of cheese, and fillings of choice. You can use sautéed veggies or a combo of sautéed veggies and chopped vegan sausage or bacon. Assemble it the day before and bake it in the morning!
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My love for this Vegan Strata is borderline over-the-top. It really is the best vegan breakfast casserole! I mean, what's not to love about an easy vegan brunch dish featuring cubes of creamy, herby custard-soaked bread studded with chopped vegan sausage (or bacon), veggies like mushrooms, cherry tomatoes and spinach, and a crusty, golden top covered in lots of melty vegan cheese?
Vegan Strata is perfect for when you're hosting breakfast or brunch. You can make it on the day, but it's even better if you assemble it the night before and bake it the next morning.
Those savoury custardy insides, that crusty, cheesy, golden top...You've been asking for a savoury version of my Vegan French Toast Casserole for years, and I've finally delivered! This is an amalgamation of that recipe, my no-eggy toast cups, my vegan French toast, and my vegan quiche, and I hope you love it just as much!
Mel x
Ingredients
Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
For the filling:
- Bread - A large loaf of crusty white bread, like the ones labelled French bread or Italian bread at the grocery store. In the UK, a bloomer would be a good choice. Stale bread is best.
- Olive oil - For sautéeing the veggies.
- Onion & garlic - For great flavour.
- Mix-ins - I used spinach, cherry tomatoes, mushrooms and vegan sausage, and the combination is really delicious. As long as you use roughly the same amount, though, you can use any mix-ins you like in this vegan breakfast casserole. A general rule of thumb is that if it wouldn't be out of place in a quiche, it will be good in a strata, too. Leeks, baby kale, mustard greens, broccoli, chard, bell pepper, zucchini, vegan bacon, vegan chicken, vegan ground beef or shredded tofu, and leftover cubed vegan roast would all be lovely. Just be sure to saute them first unless they are already cooked, and don't add too much wet veg like zucchini.
- Vegan cheese - Any shredded vegan cheese that melts well. I used Daiya mozzarella for the strata in the pictures.
For the savoury custard:
- Extra-firm tofu - Necessary to get the perfect just-set texture.
- Dairy-free milk - Any variety as long as it's unflavoured and unsweetened. Be sure to double-check the ingredients to make sure there's no sugar or vanilla in it!
- Nutritional yeast & Dijon mustard - For savoury, umami flavour and to cover up any tofu taste.
- Flour - To help thicken the custard as it bakes.
- Dried herbs - I used an Italian seasoning mix, but you could use any combination of dried mixed herbs that you like, such as basil, oregano, marjoram, parsley, or thyme.
Let's Make Vegan Strata!
Can't wait to make it? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen:
1 - Blend the custard ingredients together until smooth.
2 - Sauté the spinach until wilted and fairly dry. Set aside in a small bowl.
3 - Sauté the onions, garlic, mushrooms, and sausage in the same pan.
To a large casserole dish, add the cubed bread, sautéed vegetables, sausages, cherry tomatoes, and about half of the cheese. Toss with clean hands, then pour over the custard. Use a fork to pull apart the bread and help it seep down a bit, then let it soak for at least 30 minutes, or overnight covered in the fridge.
Scatter over plenty of shredded cheese, then bake uncovered until set and golden. Let it settle for at least 15 minutes before cutting if you can.
Recipe FAQs
Stale, slightly dry bread absorbs more of the savoury vegan custard without becoming too soggy, creating a better strata texture.
Cube the loaf of bread up and spread the cubes out in a single layer on a large baking tray. Leave it out on the counter overnight to air dry, or if in a hurry, pop the tray in a really low oven (about 300°F/150°) for about 20 minutes until dry but not golden. Allow to cool before assembling the casserole.
Yes. Use gluten-free bread, but make sure you use the correct amount. Gluten-free loaves tend to be a lot smaller than regular loaves, so you might need a couple. Instead of wheat flour in the custard, use gluten-free all-purpose flour and check that any vegan meats you use are also gluten-free.
No. The tofu is essential in this recipe. If you are just avoiding soy, use a soy-free tofu instead, like pumpkin seed tofu or fava bean tofu.
I don't recommend freezing this casserole. If you want to make it ahead, assemble, cover tightly, and store in the fridge for up to 24 hours before baking.
Recipe
Vegan Strata
Author:Ingredients
For the custard
- 1¾ packed cups (12oz or 350 grams) extra firm tofu
- 2 cups (480 ml) dairy-free milk , unsweetened & unflavoured
- 4 tablespoons nutritional yeast
- 2 tablespoons all-purpose flour , plain flour in the UK
- 2 tablespoons dairy-free butter optional but recommended for richness & browning
- 1 heaping tablespoon Dijon mustard
- 2 teaspoons Italian seasoning , or dried herbs like oregano, parsley, thyme
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
For the casserole
- 2 tablespoons olive oil , divided
- 1 medium onion , diced
- 8oz (227 grams) sliced mushrooms
- 3 vegan sausages , chopped into bite-sized pieces, (or 1 pack of vegan bacon)
- 4 cloves garlic , minced
- 8oz (227 grams) fresh spinach , about 6 big handfuls
- 2 cups (300 grams or 10 oz) halved cherry tomatoes
- 1 large loaf (about 1lb or 450 grams) crusty white bread , cubed (stale is best - see the FAQ's if yours isn't stale)
- 2 cups (200 grams) vegan shredded cheese , (1 bag)
INSTRUCTIONS
- Make the custard - Add the tofu, milk, nutritional yeast, flour, butter, mustard, Italian seasoning, salt, and pepper to a blender. Blend until smooth then set aside for now.
- Sauté the veggies - Warm a large skillet over medium heat. Add 1 tablespoon of the olive oil. Add the spinach and cook until wilted down and most of the moisture has been cooked off. Transfer to a small bowl and set aside.
- To the same skillet, add the remaining tablespoon of olive oil. Once hot, add the onion and saute until translucent. About 5 minutes. Add the mushrooms and sausage and cook until golden. Add the garlic and let it cook for 2 minutes, stirring frequently, then turn off the heat.
- Assemble the casserole - Cut the loaf of bread into chunky 1-inch cubes and place in a 9 x 13-inch ovenproof casserole dish. Sprinkle over the sauteed veggies, spinach, sausage and cherry tomatoes and about half of the cheese. Toss to distribute evenly, and spread out any clumpy spinach.
- Pour the "custard' evenly all over the top. Go slowly and use a fork to gently pull apart the bread cubes and let it seep down in between a bit. Leave to soak for at least 30 minutes, or cover tightly and put in the fridge overnight.
- Bake - Preheat oven to 350 °F (175 °C). Uncover the casserole and scatter with the remaining cheese (feel free to add more if you like!). Bake uncovered for about 55 minutes or until the top is golden and toasty. Remove the casserole from the oven and let it rest for at least 15 minutes before serving.
NOTES
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Christopher says
Made this for a spring brunch and was very pleased with the results. Both tender and crunchy - and the savory flavor was just what I wanted.
Virginia says
It looks wonderful. I can hardly wait to make it—as soon as I get back from vacation to my own house.
Melanie McDonald says
I hope you enjoy it!
Karen Stiewe says
Is it possible to use whole wheat or whole grain bread. Instead of white?
Melanie McDonald says
You can if you want to but I personally think the strata tastes better (and will be more crowd-friendly too) when made with white bread.