Vegan Breakfast Casserole

photo by tendollarwine

- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
8-10
ingredients
- 8 -10 slices whole wheat bread, cubed
- 1 lb soft tofu, drained and crumbled
- 1 (14 ounce) package Gimmie Lean sausage flavor
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 onion, chopped
- 3 garlic cloves, chopped
- 2 cups soymilk
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- 2 teaspoons dried dill weed
- 2 teaspoons dried rosemary
- 1 teaspoon sea salt
- 1 tablespoon vegetable oil, plus more
- vegetable oil, for baking
directions
- Heat the oil in a pan over medium heat. Cook the garlic and onions until soft. Add the veggie sausage and crumble up in the pan while it browns. Add the peppers and cook until soft. Take off heat.
- Grease a 9x13 glass baking dish. Spread the cubed bread evenly in the pan.
- Preheat the oven to 350°F.
- In a large bowl, mix together the tofu, soy milk, seasonings, and the cooked veggies and sausage. Pout over the bread and let it soak for 20 minutes.
- Bake the casserole for 35-45 minutes, until everything is nicely browned. Serve plain or with gravy.
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Reviews
-
My son’s girlfriend is a vegetarian. Christmas morning the kids came over for brunch. I made this and it was delicious! I added a layer of shredded hash browns over the bread. Also sauteed the onion, green pepper and garlic in olive oil. I swore I would never eat tofu. I used soft tofu in this and it was great!
RECIPE SUBMITTED BY
tendollarwine
Milwaukee, WI
I've been vegan since February of 2005, and I was vegetarian for almost a year before that. I love cooking vegan food. People always ask me, "What do you eat?" or, "Doesn't being vegan make it harder to cook?" Nope! In fact, I've found that going vegan opened up a whole new world of cooking for me. I've tried ingredients I otherwise never would have heard of, and found vegan products that are even better than their non-vegan counterparts. I love creating new dishes and recipezaar has been a wealth of inspiration.
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