Vegan Breakfast Casserole Recipe | Yummly

Vegan Breakfast Casserole

FROM MY BOWL
12Ingredients
55Minutes
410Calories
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Ingredients

US|METRIC
  • 32 ounces silken tofu (blocks, I use Nasoya)
  • 2/3 cup nutritional yeast
  • 1/3 cup chickpea (/garbanzo bean flour)
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • black pepper (to taste)
  • 10 ounces frozen hashbrowns (no need to thaw)
  • 1/2 red bell pepper (diced)
  • 1/2 yellow onion (diced, or 1 teaspoon onion powder)
  • 3 cloves garlic (minced, or 1/2 teaspoon garlic powder)
  • 4 cremini mushrooms (sliced)
  • 4 ounces frozen spinach (thawed and squeezed)
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    NutritionView More

    410Calories
    Sodium22% DV520mg
    Fat29% DV19g
    Protein57% DV29g
    Carbs14% DV42g
    Fiber44% DV11g
    Calories410Calories from Fat170
    % DAILY VALUE
    Total Fat19g29%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol
    Sodium520mg22%
    Potassium1040mg30%
    Protein29g57%
    Calories from Fat170
    % DAILY VALUE
    Total Carbohydrate42g14%
    Dietary Fiber11g44%
    Sugars2g4%
    Vitamin A60%
    Vitamin C45%
    Calcium70%
    Iron60%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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