Egg-y Brunch Casserole

Ingredients:
4-6 slices rye bread – day old
1 bag hash browns or cubed potatoes, thawed to room temperature
2 packages Mori-Nu silken tofu, firm
¼ cup water (don’t use any if your tofu is watery, use judgement)
3 Tbsp McKay’s vegan chicken seasoning
4 Tbsp nutritional yeast
1½ Tbsp onion powder
2 tsp garlic powder
1 tsp paprika
1 tsp tumeric
1 tsp parsley
1 tsp salt
1 box veggie-based breakfast sausage patties, thawed and crumbled

Directions: Oil a 9×13 pan and set the oven to 350˚F. Steam cook the potatoes if they aren’t already thawed out. Rip up or slice the rye bread and place on bottom of prepared pan. Blend the tofu, water and seasonings until smooth. Pour ½ mixture over the bread. Layer the potatoes on top, pour the rest of the tofu mixture on and add the crumbled sausage. Sprinkle with paprika. Cover and bake for 30 minutes. Uncover and bake for 20 minutes or until the mixture is well set and the tops of the potatoes start to brown.

VEGAN

Video:
http://www.healthyfactsinc.com/egg-y-brunch-casserole

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