Vegan Eggs Benedict Casserole

4.97 from 26 votes

Vegan Eggs Benedict Casserole

This Vegan Egg Breakfast Casserole is loaded with veggie goodness baked in one pan along with an easy vegan "egg" sauce made from tofu. Mushrooms add a touch of earthy flavor and savoriness to this vegan breakfast casserole.

Prep Time15

Cook Time38

Total Time53

Course: Breakfast, brunch

Cuisine: American

Keyword: vegan breakfast casserole, vegan egg casserole

Servings:

Author: Vegan Richa

Ingredients

2 slices Sandwich bread toasted then cubed or thinly sliced
1 tsp oil
2 green onions chopped, white and green separated , green used for garnish
1 cup thinly sliced or chopped mushrooms
1/4 tsp dried thyme
1/8 tsp salt

For the egg mix

7 oz soft or firm tofu
1 tsp flour
1/4 tsp black pepper
1/4 tsp salt
1/4 tsp indian sulfur salt/Kala namak
1/4 tsp turmeric
1/8 tsp baking powder
1/8 tsp ground mustard
1/2 cup water

More additions:

1/2 cup chopped spinach
1/2 cup chopped red bell peppers

For the vegan hollandaise

1 tbsp vegan butter
2 tbsp all purpose flour
2 tsp nutritional yeast
1/4 tsp turmeric
1 cup water
1/2 tsp Kala namak (Indian sulphur salt) divided

US Customary - Metric

Instructions

Toast the slices, and chop if you haven't already, and set aside.
In 8x7 inch or similar size baking dish, add oil, and spread and add mushrooms, onions, thyme, and salt, and toss well. (Add in a few drops of liquid smoke or mix in some vegan bacon here if you wish ). then put it in the oven at 350 degrees F for 6-8 minutes.
Meanwhile, make your egg mix by blending all the ingredients from tofu up to water until smooth.
Remove the baking dish from the oven, then add in the bread, spinach, and peppers, and drizzle the egg sauce all over ,and lightly toss to coat. Even out with a spatula, and bake again for 25-30 minutes, or until the mixture is set in the middle.
Remove the dish from the oven, garnish with the reserved green onions, and serve after 5 minutes.
Make the hollandaise : mix all the ingredients and 1/4 tsp kala namak in a saucepan over medium heat. Whisk well to mix the flour. Cook until the mixture thickens evenly then take off heat. Add the remaining kala namak after 5 mins and mix in. Use sauce generously over the casserole

Video

Notes

Glutenfree: use rice flour or cornstarch instead of flour to thicken. And use Glutenfree bread
Take this into a Mexican direction by adding green chiles or pickled jaleños and drained sweetcorn. Season the egg mix with some cumin and oregano and serve with cilantro and drizzle with hot sauce.
Want the casserole cheesy? Add some vegan cheese shreds to it!

Nutrition

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