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.
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets