Fall Sweet Potato Breakfast Casserole (Vegan + Gluten-Free Option)

Step 1

Preheat the oven to 350°F and lightly grease a 9-inch square or round baking dish.

Step 2

Heat 2 tablespoons of water into a large nonstick skillet over medium-low heat and add in the sweet potatoes. Sauté for 10 minutes, adding additional water (2 tablespoons at a time) as needed to prevent burning. Next, add in the mushrooms, bell pepper, onions and garlic. Cook for an additional  5-7 minutes, or until the vegetables have softened. Add in the kale and cook for 2-3 more minutes, or until it is softened and bright green. Transfer the vegetable mixtures to the prepared baking dish and spread out evenly.

Step 3

In the same pan, add in the vegan sausage and break it up into small pieces if needed. The vegan sausage should be a crumble consistency. Cook for 5 minutes, or until browned. Add water (2 tablespoons at a time) if needed to present burning.

Step 4

Evenly distribute the the vegan sausage on the vegetables in the baking dish and then sprinkle evenly with vegan cheese. Set aside.

Step 5

In a high speed blender, add in the extra-firm tofu, nutritional yeast flakes, lemon juice, turmeric, 1/4 cup unsweetened almond milk, old bay, black pepper optional kala namak until smooth. The batter should be the consistency of a thick batter (similar to a brownie batter) so add additional almond milk as needed. We added 1/2 cup. Refer to the photos in the post and this video. Add in the chopped herbs and pulse them in until well combined.

Step 6

Pour the tofu mixture over vegetables in the baking dish and gently mix everything together until well combined. Place into the oven and bake for 30-35 minutes, or until golden brown. Keep in mind that the inside should be soft/moist! Allow the casserole to cool completely before serving as this will allow it to set. We prefer to refrigerate it overnight for the best consistency.

Step 7

Cut the casserole into 9 3×3 inch squares and sprinkle with green onions if desired before serving. Enjoy!