5 from 75 votes
Vegan Eggs Benedict Casserole
Vegan Eggs Benedict Casserole uses tofu blended with spices and flour to mimic the texture of eggs, combined with toasted bread, mushrooms, green onions, spinach, and red bell pepper. It is baked until set, then topped with a smooth vegan hollandaise made from vegan butter, flour, nutritional yeast, turmeric, and kala namak for an oniony, egg-like flavor. The dish is hearty and savory with a blend of plant-based ingredients that provide texture and traditional Benedict-style tastes.
Prep Time
15 mins
Cook Time
38 mins
Total Time
53 mins
Servings:
4
Calories:
119 kcal
Course:
Breakfast, Brunch
Cuisine:
American
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 119
% 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.