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Recipe: JL’s Vegan Breakfast Casserole

KayLynn · April 26, 2013 · Leave a Comment

jlsveganbreakfastcasserole

I don’t remember how I came to find this breakfast casserole recipe since it was posted over two years at JL Goes Vegan but I’m glad I did.  This is an adaptation and I’m sure it’ll change up a little each time I make it based on what vegetables I have on hand.

Next time I make this (which will be soon) I’ll put in the whole block of tofu to get more of the “eggy” part of the casserole in part.  I think I’ll try out various spices until I find a favorite. Maybe cumin?

JL’s Vegan Breakfast Casserole

Serves 4.

breakfastcasserole

Ingredients:

  • 1 Tablespoon of olive oil
  • 1/2 small onion, diced
  • 2 cloves of garlic, minced
  • 2 small stalks of celery, diced
  • 2 small carrots, diced
  • 1/2 green pepper, diced
  • 2 cups of kale, torn into small pieces
  • Dash of thyme
  • Dash of basil
  • Dash of cumin
  • 1/2 block of firm tofu
  • 1/2 cup shredded vegan cheese (I used Pepper Jack almond cheese)
  • 2 Tablespoons almond milk
  • 1 tomato, sliced

Directions:

  1. Pre-heat oven to 375; Spray a baking dish with vegetable oil spray.
  2. Saute everything except the last four ingredients(tofu, cheese and almond milk) in a skillet; approximately 8-10 minutes.
  3. While the vegetables are sauteeing, blend the tofu, almond milk with salt and pepper to taste for about a minute.
  4. Mix the blended tofu and cooked vegetables together in a large mixing bowl.  Mix in the cheese and then pour in the pre-greased baking dish.
  5. Top the casserole with the thin slices of tomato and bake for 35 minutes.

Enjoy!

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