Vegan Strata
Author:Vegan Strata! An egg-free breakfast casserole with cubes of crusty bread, tofu-based "eggy" custard, 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!
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
Store leftovers covered in the fridge for 3 to 4 days. Reheat in a microwave or oven until heated through. If you use an oven, cover with a lid or foil to stop it from browning or drying out.
NUTRITION
Serving: 1servings | Calories: 350kcal | Carbohydrates: 37g | Protein: 18g | Fat: 15g | Saturated Fat: 3g | Sodium: 914mg | Potassium: 561mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2494IU | Vitamin C: 15mg | Calcium: 182mg | Iron: 10mg
