Vegan Breakfast Casserole Recipe | Yummly

Vegan Breakfast Casserole

KATHY'S VEGAN KITCHEN
19Ingredients
70Minutes
250Calories
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Ingredients

US|METRIC
  • 29 ounces extra firm tofu
  • 2 cups brown rice flour (or flour of choice)
  • 1/2 cup nutritional yeast
  • 1 tablespoon tamari sauce
  • 3 tablespoons almond milk (unsweetened unflavored, or plant-milk of choice)
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon sea salt
  • 2 teaspoons fresh ground pepper
  • 2 teaspoons tumeric
  • 1 yellow onion (diced)
  • 2 cloves portobello mushrooms (or mushrooms of choice, sliced thin)
  • 2 cloves garlic (minced)
  • 1 zucchini (diced)
  • 1 red pepper (diced)
  • 3 cups baby spinach (organic, chopped)
  • 2 teaspoons fresh rosemary (chopped)
  • 1/2 cup sun dried tomatoes (chopped)
  • 1/2 cup kalamata olives (diced)
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    NutritionView More

    250Calories
    Sodium17% DV400mg
    Fat12% DV8g
    Protein33% DV17g
    Carbs10% DV31g
    Fiber24% DV6g
    Calories250Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium400mg17%
    Potassium550mg16%
    Protein17g33%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate31g10%
    Dietary Fiber6g24%
    Sugars3g6%
    Vitamin A25%
    Vitamin C35%
    Calcium50%
    Iron20%

    * 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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