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Fall Sweet Potato Breakfast Casserole (Vegan & Gluten-Free Option)
SWEET SIMPLE VEGAN19Ingredients
65Minutes
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Ingredients
US|METRIC
9 SERVINGS
- 1 cup sweet potato (diced)
- 6 oz. baby bella mushrooms (diced)
- 1/2 cup red bell pepper (diced)
- 1/2 cup diced onion (finely)
- 5 cloves garlic (finely minced)
- 1/4 cup vegan cheddar cheese (shredded, optional)
- 7 oz. sausage (ground vegan, we used light life; use a gluten-free brand if needed, optional)
- 2 handfuls chopped kale (roughly-, stems removed)
- green onions (for garnish, optional)
- 14 oz. extra firm tofu (drained)
- 2 Tbsp. nutritional yeast flakes
- 1 Tbsp. lemon juice
- 1/4 tsp. turmeric
- 1/2 cup unsweetened almond milk (as needed*)
- 1/3 Tbsp. Old Bay Seasoning
- 1/4 tsp. black pepper
- 1/4 tsp. kala namak (Indian black salt; for eggy flavor, optional)
- 1 Tbsp. herbs (finely chopped, we used 1 teaspoon each finely chopped sage, thyme and rosemary)
- salt (as needed to taste*, see notes)
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Directions
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