Vegan breakfast casserole

Vegan Cheesy Spinach Breakfast Casserole StrataThis hearty, healthy brunch dish is filled with gluten-free croutons, spinach, mushrooms, onions, and lots of melty cheese. It’s been renovated to be egg and dairy-free.

If you’re looking for regular strata made with eggs and cheese, click here. After going on a plant-based diet last year, I’ve tried many, many new foods. And sometimes I miss my old standbys. I was hoping to come up with a magical substitute for custard and be able to tell you that this is exactly like the original and no one would be able to tell it’s vegan. Um, not exactly. But it’s healthy and gluten-free.

I made it four times, playing with the faux custard. Some were gluey, some were dry, one was just plain icky. What I’m sharing is a nice hearty casserole that is great for brunch, and can be prepared mostly the night before.

Suitable for:

vegan, gluten-free, reduced-sugar diets

Not for:

low-sodium or migraine diets

All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. Look for midweek posts on meditation and life lessons, helping you create inner balance.

Cheesy spinach, mushroom, and bread casserole
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Servings Prep Time
16servings 30minutes
Cook Time
35-60minutes
Servings Prep Time
16servings 30minutes
Cook Time
35-60minutes
Cheesy spinach, mushroom, and bread casserole
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
16servings 30minutes
Cook Time
35-60minutes
Servings Prep Time
16servings 30minutes
Cook Time
35-60minutes
Ingredients
Servings: servings
Units:
Recipe Notes

Per 1 tbsp serving:

  • 132 calories
  • 5 g fat
  • 1 g saturated fat
  • 2 g monounsaturated fat
  • 1 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 264 mg sodium (with tempeh)
  • 264 mg potassium
  • 20 g carbohydrate
  • 3 g fiber
  • 5 g sugars
  • 5 g protein
  • 4 Weight Watchers Points Plus

Use Daiya cheese if you can. It's absolutely the best vegan cheese sold in the U.S. and Canada. I used Udi's gluten-free whole grain bread for this, as it's the most like ciabatta, which is perfect for this recipe. Don't use more tofu, or less milk, or any of the substitutions I'd normally encourage. Trust me on this one.

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Comments

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  2. StarFire says

    Just a heads up, that I tried this and loved it. It reminded me of the dish my mom used to make for us on Xmas morning. And going vegan I was crushed knowing I’d never have that meal again. But this was so so very close. I love it. Thank you. :)

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