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Janelle Carss

Vegan Sausage & Egg Casserole

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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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: Canadian
Calories: 240
Ingredients Method Video Notes

Ingredients
  

Vegan Sausage Crumbles
  • 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
Tofu Egg Mixture
  • 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
Veggies +
  • 1 red bell pepper, diced
  • ½ medium onion, diced
  • 1 cup sliced mushrooms (about 3 mushrooms)
  • 1 cup vegan cheddar cheese shreds (optional)

Method
 

  1. Add the 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.
  2. Meanwhile, add the soy sauce, maple syrup and liquid smoke to a saucepan and warm over medium heat until beginning to steam.
  3. Add the seasoned TVP plus the chopped mushrooms into the liquid ingredients in the pan and bring to medium-high heat. Continue cooking, stirring often until the mushrooms have reduced by half and all the moisture in the pan has absorbed, about 7 minutes. Set aside.
  4. To a high-speed blender add all the ‘egg’ mixture ingredients and blend on high for 30 to 60 seconds until completely smooth.
  5. Preheat oven to 375F. To a 9x9 casserole dish add ¾ of the TVP sausage crumbles, the bell pepper, and onion. Pour the eggy mixture overtop of the veggies and smooth into an even layer.
  6. Bake for 25 to 30 minutes, until the top is firm and golden. Then sprinkle the remaining sausage crumbles and vegan cheese shreds on top, and bake for a further 10 to 13 minutes until the cheese is melted and the sausage crumbles are slightly browned.
  7. Let it cool for 10 minutes before cutting into slices and serve. Garnish with hot sauce, fresh chopped herbs, chopped tomatoes or avocado and enjoy!

Video

Notes

Liquid smoke: if you don't have this ingredient you can sub for 2 tsp of smoked paprika for a similar smoky flavour. Just add it in with the dry ingredients with the TVP
 
Macros per serving (serves 8):
  • 238 calories
  • 23g protein
  • 21g carbs
  • 7g fats
(My recommended serving size is 1½ to 2 slices for a filling breakfast)