Name: Vegan Sausage & Egg Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 3 tbsp soy sauce or tamari; 1 tbsp maple syrup; 2 tsp liquid smoke*; 1½ cups dry TVP ((150g)); 2 cups boiling water; ¼ cup nutritional yeast; 1 tbsp Italian seasoning; 2 tsp garlic powder; 1 tsp onion powder; ½ tsp black pepper; ¼ tsp red chili flakes; 1 12 oz block firm or extra firm tofu; 3 tbsp nutritional yeast; 2 tbsp cornstarch; ½ - 1 cup unsweetened soy milk ((or other plain plant milk)); 1 tsp black salt (kala namak); ½ tsp onion powder; ¼ tsp ground turmeric; ¼ tsp black pepper; 1 red bell pepper, diced; ½ medium onion, diced; 1 cup sliced mushrooms ((about 3 mushrooms)); 1 cup vegan cheddar cheese shreds ((optional))

This completely Vegan Sausage & Egg Casserole is a deliciously hearty and filling breakfast that is packed with protein! Deceivingly meaty and eggy, it’s made with TVP and tofu and other wholesome, flavourful ingredients.

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Ingredients & Inspiration

I love a sweet, fruity breakfast as much as anyone else, but sometimes I crave something a little (or a lot) more savoury. What’s more savoury than sausages and eggs? Plant-based of course 😉 This Vegan Sausage & Egg Casserole combines a fluffy and flavourful tofu-based egg layer with a rich, meaty layer of vegan sausage crumbles made from TVP (textured vegetable protein). Think of it as almost like a big, deconstructed omelette.

Oh, and did I mention that each serving has 23g of protein and only 240 calories?! I can usually eat 1½ servings most days for breakfast, so it’s easy to get a lot of protein bang for your calorie buck, perfect if you’re trying to gain muscle and lose weight on a plant-based diet.

What you’ll need:

Vegan Sausage

soy sauce or tamari
maple syrup
liquid smoke*
TVP
nutritional yeast
Italian seasoning
garlic powder
onion powder
black pepper
red chili flakes

Tofu Egg

firm or extra firm tofu
nutritional yeast
cornstarch
unsweetened soy milk
onion powder
ground turmeric
black salt (kala namak)
black pepper

Veggies +

red bell pepper
mushrooms
onion
vegan cheddar cheese shreds

How To Make Vegan Sausage & Egg Casserole

Just 15 minutes of prep time and a couple simple steps are all that’s needed to whip up this Vegan Sausage & Egg Casserole: cook the sausage crumbles, blend up the tofu egg mixture, and layer it in a casserole dish.

Add the TVP and remaining dry sausage ingredients to a large bowl and mix to combine. Pour over the hot water and stir to combine; Let the TVP absorb the water for 5 minutes or so.
Meanwhile, add the soy sauce, maple syrup and liquid smoke to a saucepan and warm over medium heat until beginning to steam.
Add the seasoned TVP mixture and chopped mushrooms into the liquid ingredients in the pan and bring to medium-high heat. Continue cooking, stirring often until the mushrooms have reduced in size by half and all the moisture in the pan has absorbed, about 7 minutes. Set aside.
To a high-speed blender add all the tofu ‘egg’ mixture ingredients and blend on high for 30 to 60 seconds until completely smooth.
Preheat oven to 375°F. To a 9×9 casserole dish add ¾ of the TVP sausage crumbles, plus the chopped bell pepper and onion. Pour the eggy mixture overtop of the veggies and smooth into an even layer.
Bake for 25 to 30 minutes, until the top is firm and golden in colour. Quickly remove from the oven and sprinkle the remaining sausage crumbles on top, plus 1 cup of vegan cheddar cheese shreds. Replace in the oven and bake for a further 10 to 13 minutes, or until the cheese is melted and the sausage slightly browned.
Let cool in the pan for 10 minutes before slicing into 8 portions. Serve and top with chopped green onions, fresh herbs, hot sauce or avocado chunks. Enjoy!

An Egg-cellent Choice

If you’re looking for a high-protein, plant-based and meal prep-friendly breakfast idea, this Vegan Sausage & Egg Casserole is going to be a new favourite! Not only is it delicious and filling, it’s easy to make and keeps in the fridge for 5 days. Plus it’s super kid-friendly, too! They’ll no doubt be asking for seconds 😉

If you liked this recipe you might also enjoy my Vegan Lentil Loaf, Lentil Shepherd’s Pie, or Smoky Lentil Casserole!

Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!

Janelle Carss