Vegan Breakfast Casserole Recipe | Yummly
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Vegan Breakfast Casserole

DAMN TASTY VEGAN
16Ingredients
70Minutes
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Ingredients

US|METRIC
15 SERVINGS
  • 1 cup mung beans (dry yellow split, moong dal soaked over night)
  • 1 cup aquafaba (Fancy word for the water from a can of chickpeas., This is a common vegan egg replacer used to fluff up this casserole. Just separate the water from the chickpeas and save your chickpeas to use in a chickpea salad sandwich later on.)
  • 1/2 cup water (in addition to the 1 cup of aquafaba or water)
  • 2 tablespoons vegan butter (or neutral oil)
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 3 tablespoons nutritional yeast
  • 1/2 salt (tspblack, kala namak)
  • 12 ounces bell pepper (bag of frozen, and onion blend)
  • 3 meat (Gardein or Beyond, vegan breakfast sausage patties or any vegan ground sausage you can find, you can substitute for black beans if you can't find these)
  • 5 white button mushrooms (sliced)
  • diced potatoes (Bag of frozen, hash browns or frozen shredded potatoes)
  • 1 teaspoon soy sauce
  • vegan cheese (Bag of shredded, follow your heart, chao, violife or daiya are good brands)
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