Vegan Eggs Benedict Casserole
User Reviews
5
Vegan Eggs Benedict Casserole
Description
This Vegan Eggs Benedict Casserole begins with toasted sandwich bread layered with sautéed mushrooms, chopped green onions, spinach, and red bell pepper. The egg component is recreated by blending tofu with seasonings including kala namak and turmeric, plus flour and baking powder to give it structure and a lightly spiced flavor. Once combined, the mixture is poured over the bread and vegetables and baked until the center is set.
The accompanying vegan hollandaise sauce is made by cooking vegan butter with flour, nutritional yeast, turmeric, water, and kala namak, providing a creamy sauce with the characteristic sulfurous flavor that replicates traditional hollandaise.
The casserole offers a wholesome and flavorful plant-based alternative to classic eggs Benedict, incorporating familiar textures and flavors while remaining entirely vegan.
Adjustments such as substituting gluten-free flour and bread are suggested for special diets, and additional seasoning options like cumin or oregano are available to alter the flavor profile. Adding vegan cheese shreds can increase creaminess if desired.
Ingredients
- 2 lices sandwich bread then cubed or thinly sliced, toasted
- 1 tsp neutral cooking oil generic cooking oil
- 2 green onions chopped, white and green separated , green used for garnish
- 1 cup thinly sliced or chopped mushrooms
- 1/4 tsp thyme dried
- 1/8 tsp salt
For the egg mix
- 7 oz tofu soft or firm
- 1 tsp flour
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp kala namak indian sulfur salt
- 1/4 tsp Turmeric
- 1/8 tsp baking powder
- 1/8 tsp ground mustard
- 1/2 cup water
More additions:
- 1/2 cup spinach chopped
- 1/2 cup red bell pepper chopped
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 divided, Indian sulphur salt
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
- Substitute rice flour or cornstarch and gluten-free bread to make this dish gluten free.
- Incorporate green chiles, pickled jalapeños, or sweetcorn for a Mexican-inspired variation; season the egg mix with cumin and oregano.
- Add vegan cheese shreds to increase richness and creaminess in the casserole.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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