Vegetable and Potato Breakfast Casserole
A plant-based twist on the classic breakfast casserole featuring Vegan Egg Batter, Almond Tofu Ricotta, a blend of sweet potatoes and Yukon gold potatoes, loads of veggies, vegan cheddar cheese, and flavor! Naturally gluten-free, oil-free, egg-free, and dairy-free!
Equipment
- high speed blender
- oven
Ingredients
- 2 Yukon gold potatoes peeled, cubed (2½ cups)
- 1 sweet potato peeled, cubed (2½ cups)
- 5-6 button mushrooms chopped (1 cup)
- 1 onion chopped (1 cup)
- 1½ bell peppers chopped (1½ cups)
- 2 cups kale chard, or spinach
- 3 cloves of garlic minced (1 Tbsp)
- 3 cups Vegan Egg Batter* (or Just Egg)
- 1 cup Almond Tofu Ricotta
- 1 cup Vegan Cheddar Cheese shreds**
- 1 Tbsp nutritional yeast
- 1 Tbsp baking powder
- 1 Tbsp cornstarch
- 1 tsp Italian seasoning
- 1 tsp parsley
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika
- ½ tsp tarragon
Instructions
- Preheat the oven to 350° F.
- Boil the potatoes and sweet potatoes for 10-15 minutes until fork tender. Drain and set aside.
- Sauté the onions, bell peppers, and mushrooms over medium to medium-low heat until onions are translucent and mushrooms are dry, about 8-10 minutes. Add chopped kale (greens) and garlic; sauté 2-3 more minutes. Turn off the heat and set aside.
- In a large mixing bowl, combine together the remaining ingredients.
- In a large casserole dish, layer the potatoes, then the vegetable medley, and finally pour Vegan Egg Batter mixture evenly over the top.
- Bake for 45-50 minutes, until set in the center.
- Allow to cool 15 minutes before slicing and serving.
- Garnish with cheez sauce or cheez shreds, sliced green onions, and/or parsley.
- Serve with salad and/or fresh fruit.
Notes
* You'll need to make two batches of Vegan Egg Batter to make this Vegetable and Potato Breakfast Casserole. In other words, you'll need to soak one cup of mung beans overnight and double all of the ingredients, which will produce four cups. This will provide you with plenty for this recipe and a little extra for some omelettes another day.
** You can make my Vegan Cheddar Cheese or purchase any non-dairy vegan cheese. My favorites are Follow Your Heart and Daiya cheddar shreds. For a whole food plant-based version, feel free to omit the cheese altogether.