There is no better way to start the day than with this delicious vegan strata. This veggie-packed strata is completely egg-free.
Having extra time in the morning to prepare a healthy meal is one of the perks of working from home full time. Now that you don’t have to hurry the kids home from school and go to your 9 to 5, you have more time to devote to eating healthfully.
This Vegan Breakfast Strata fits perfectly into that category and is a great meal prep breakfast for the mornings when you have a little extra time! Tofu and plenty of vegetables fill this vegan strata, and you’ll wonder how you ever lived without it after one bite!
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Vegan Strata Recipe
What would be the ideal breakfast for Christmas morning? This vegan strata, often known as a make-ahead breakfast casserole, is simple to prepare and wonderfully delicious!
Ingredients
- 1/2 cup vegetable broth or water, to sauté with
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 4 oz. mushrooms, cleaned and thinly sliced
- 14 oz. vegan sausage (we use Impossible sausage grounds)
- 1 tablespoon German mustard
- 2 cups spinach
- ~2 cups vegan mozzarella shreds
- ~5 cups diced sourdough bread
Egg batter
- 1 1/2 cups chickpea (garbanzo bean) flour
- 3 cups unsweetened almond milk
- 2 tablespoons flaxseed meal
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1/4 teaspoon black pepper
- 1/2 teaspoon black salt
- A few dashes of nutmeg
Garnish with:
- Green onion, thinly sliced
- Fresh parsley, roughly small
Instruction
- Prepare a deep 9-inch baking dish by greasing it and setting it aside.
- 1/4 cup vegetable broth is added to a medium-sized saucepan set over medium heat. Once the oil is hot, add the onions, celery, and mushrooms and cook, stirring occasionally, until the onions are translucent and aromatic, approximately 3-4 minutes.
- Add in the vegan sausage and crumble it in with a wooden spoon or fork after it has finished cooking.
- Sauté for approximately 3 minutes, or until the sausage is cooked through, being careful to add vegetable stock as required to keep the pan from burning at any point. Once the chicken is done, take it from the fire and stir in the mustard and spinach.
- Set aside after mixing until homogenous.
- Using a medium-sized mixing bowl, whisk together all of the ingredients for the egg mixture until they are well combined.
- Layer the sausage mixture, bread pieces, egg mixture, and cheese into a prepared baking dish, starting at the bottom of the dish and moving up.
- Continue until all of the ingredients have been used, mixing the layers together as you go to ensure that they are homogeneous across the dish. Refrigerate overnight after covering with plastic wrap (or at least 8 hours).
- Remove the dish from the refrigerator and bake it for 1 hour at 350 degrees Fahrenheit.
- Allow to cool fully before serving, garnished with fresh parsley and green onions if desired.
EXPERT TIPS
The optimum texture is achieved by blending a mix of soft and medium or firm tofu. To prepare the vegan egg combination, you’ll need a total of 900g of tofu, which will consist of two 300g blocks of soft tofu and one 300g block of firm tofu.
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