Vegan Eggs Benedict Casserole
User Reviews
5.0
75 reviews
Excellent
Vegan Eggs Benedict Casserole
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This Vegan Egg Breakfast Casserole is loaded with veggie goodness baked in one pan along with an easy vegan "egg" sauce made from tofu. Mushrooms add a touch of earthy flavor and savoriness to this vegan breakfast casserole.
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Ingredients
- 2 slices Sandwich bread toasted then cubed or thinly sliced
- 1 tsp oil
- 2 green onions chopped, white and green separated , green used for garnish
- 1 cup thinly sliced or chopped mushrooms
- 1/4 tsp dried thyme
- 1/8 tsp salt
For the egg mix
- 7 oz soft or firm tofu
- 1 tsp flour
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp indian sulfur salt/Kala namak
- 1/4 tsp Turmeric
- 1/8 tsp baking powder
- 1/8 tsp ground mustard
- 1/2 cup water
More additions:
- 1/2 cup chopped spinach
- 1/2 cup chopped red bell peppers
For the vegan hollandaise
- 1 tbsp vegan butter
- 2 tbsp all purpose flour
- 2 tsp nutritional yeast
- 1/4 tsp Turmeric
- 1 cup water
- 1/2 tsp Kala namak (Indian sulphur salt) divided
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Instructions
- Toast the slices, and chop if you haven't already, and set aside.
- In 8x7 inch or similar size baking dish, add oil, and spread and add mushrooms, onions, thyme, and salt, and toss well. (Add in a few drops of liquid smoke or mix in some vegan bacon here if you wish ). then put it in the oven at 350 degrees F for 6-8 minutes.
- Meanwhile, make your egg mix by blending all the ingredients from tofu up to water until smooth.
- Remove the baking dish from the oven, then add in the bread, spinach, and peppers, and drizzle the egg sauce all over ,and lightly toss to coat. Even out with a spatula, and bake again for 25-30 minutes, or until the mixture is set in the middle.
- Remove the dish from the oven, garnish with the reserved green onions, and serve after 5 minutes.
- Make the hollandaise : mix all the ingredients and 1/4 tsp kala namak in a saucepan over medium heat. Whisk well to mix the flour. Cook until the mixture thickens evenly then take off heat. Add the remaining kala namak after 5 mins and mix in. Use sauce generously over the casserole
Notes
- Glutenfree: use rice flour or cornstarch instead of flour to thicken. And use Glutenfree bread
- Take this into a Mexican direction by adding green chiles or pickled jaleños and drained sweetcorn. Season the egg mix with some cumin and oregano and serve with cilantro and drizzle with hot sauce.
- Want the casserole cheesy? Add some vegan cheese shreds to it!
Nutrition Information
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Calories
119kcal
(6%)
Carbohydrates
17g
(6%)
Protein
6g
(12%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
434mg
(18%)
Potassium
291mg
(8%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
998IU
(20%)
Vitamin C
27mg
(30%)
Calcium
61mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 434mg | 18% |
| Potassium | 291mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 998IU | 20% |
| Vitamin C | 27mg | 30% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
75 reviews
Excellent
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