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. You can pre-cook the mushroom and onion mixture and mince the tempeh bacon the night before. If using frozen spinach, thaw in the refrigerator in a sieve over a bowl.

Suitable for:

vegan, gluten-free, reduced-sugar diets

Not for:

low-sodium or migraine diets

Vegan Cheesy Spinach Breakfast Casserole Strata
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
Vegan Cheesy Spinach Breakfast Casserole Strata
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:
Instructions
  1. Oil an oven-proof casserole dish.
  2. Preheat oven to 350F/180C/gas mark 4.
  3. Mince the tempeh bacon and set aside.
  4. Clean and thinly slice the mushrooms. Peel and mince the onions. Sauté onions and mushrooms in olive oil over medium heat until golden brown.
  5. Squeeze the spinach dry if using frozen spinach.
  6. Put the milk, tofu, flax seeds, nutmeg, and pepper in a blender or food processor and pulse just until blended.
  7. In a large bowl, gently stir all ingredients until evenly mixed. Spread into the casserole dish.
  8. Bake until golden and puffy, about 35-45 minutes. Let sit about ten minutes before cutting.
Recipe Notes

Per 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.

Share this Recipe

Comments

  1. says

    I’m really enjoying the theme/design of your weblog. Do you ever run into any web browser compatibility issues?
    A small number of my blog audience have complained about my
    site not operating correctly in Explorer but looks
    great in Safari. Do you have any recommendations to
    help fix this issue?

  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. :)

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>