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Oil-Free Breakfast Casserole With Hash Brown Crust [Vegan]

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This casserole is a great make-ahead breakfast that you can make at the beginning of the week and then freeze for when you don't have time to cook. Simply pull the casserole out of the freezer the night before you want to
bake it and lets it thaw in the refrigerator. If you're is coming home late from work, the kids can throw it in
the oven and have a healthy dinner. And who doesn’t like breakfast for dinner?

Oil-Free Breakfast Casserole With Hash Brown Crust [Vegan]

Serves

6-8

Ingredients

For the Casserole:

  • 1 12-ounce package extra-firm silken tofu
  • 3 tablespoons chickpea flour (see Notes)
  • 2 tablespoons nutritional yeast
  • 3/4 teaspoon sea salt, or to taste
  • Black pepper, to taste
  • 1/4 teaspoon ground nutmeg
  • 1 medium yellow onion, thinly sliced
  • 1 red bell pepper, seeded and diced
  • 8 ounces Button mushrooms, sliced
  • 4 garlic cloves, minced
  • 1 recipe spicy breakfast patties (recipe below), crumbled
  • 1 12-ounce package frozen spinach, thawed and wrung dry
  • 2 large Russet potatoes, peeled and grated

To Make the Spicy Breakfast Sausage Patties:

  • 2 cups water
  • 1 cup millet
  • 1/4 cup minced yellow onion
  • 4 garlic cloves, minced
  • 2 sun-dried tomatoes, minced
  • 2 tablespoons tamari, or to taste
  • 1/2 teaspoon dried sage
  • 1 teaspoon crushed fennel seeds
  • 1 teaspoon crushed red pepper flakes, or to taste
  • 1/4 cup nutritional yeast
  • Sea salt

Preparation

To Make the Casserole:

  1. Preheat the oven to 350°F.
  2. Combine the silken tofu, chickpea flour, nutritional yeast, sea salt, black pepper, and nutmeg in
    a blender, and puree until smooth and creamy.
    In a large skillet, sauté the onion, bell pepper, and mushrooms over medium heat until the
    onion turns translucent and starts to brown, about 8 minutes. Add water 1 or 2 tablespoons at a
    time to keep the vegetables from sticking. Add the garlic and sauté for another minute.
  3. Remove the skillet from the heat. Add the pureed tofu mixture, crumbled breakfast patties, and
    spinach and mix well. Pour the mixture into a nonstick 9×13-inch baking dish.
  4. Season the potatoes with sea salt and black pepper to taste. Scatter the grated potatoes over
    the casserole and cover with aluminum foil.
  5. Bake for 20 minutes. Remove the foil and continue to bake until the potatoes are browned, 12
    to 15 minutes more. Let the casserole sit for 10 minutes before slicing and serving.

To Make the Spicy Breakfast Patties:

  1. Preheat the oven to 350°F.
  2. Combine the water and millet in a 2-quart saucepan with a tight-fitting lid. Bring to a boil over
    high heat. Reduce the heat to medium-low, cover the pan, and cook the millet until tender,
    about 20 minutes.
  3. While the millet cooks, sauté the onion in a small skillet over medium-high heat until it turns
    translucent and starts to brown, about 5 minutes. Add water 1 or 2 tablespoons at a time to
    keep the onion from sticking to the pan.
  4. Add the garlic, sun-dried tomatoes, tamari, sage, fennel, and red pepper flakes, and sauté for
    another minute to toast the seasonings. Remove the skillet from the heat. Add the nutritional
    yeast and cooked millet, season with sea salt to taste, and mix well.
  5. Using a 1/4-cup measure or small ice cream scoop, shape the millet mixture into patties and
    place them on a nonstick baking sheet or a regular baking sheet lined with parchment paper.
  6. Bake for 15 minutes, turn over the patties, and continue to bake until the patties are firm to the
    touch and lightly browned, another 10 minutes or so. Serve warm.

Notes

RECIPE TIP
Chickpea flour is a gluten-free flour and is not easily exchanged for flours containing gluten. It’s used in
this dish as a thickening agent and, while you can use wheat flours instead, chickpea flour imparts a
specific flavor that works especially well in this dish.

NOTE FOR THE COOK
For the millet to work as a binder to hold everything together in these patties, you need to almost
overcook it. If it seems crumbly when you first make it, add 2 to 3 tablespoons more water to the pan,
cover tightly, and let it cook for another 2 to 3 minutes. The millet should hold together when pinched
between your fingers or pressed against the side of the pan.


https://www.amazon.com/China-Study-Family-Cookbook-Plant-Based/dp/1944648119/?tag=onegrepla-20

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo


"The China Study Family Cookbook: 100 Recipes and Resources to Bring Your Family to the Plant-Based Table" by Chef Del Sroufe is the family-friendly cookbook and guide you’ve been waiting for. Edited by "The China Study Cookbook" author LeAnne Campbell, and with a foreword from "The China Study" co-author and "The Campbell Plan" author Thomas M. Campbell II, MD, "The China Study Family Cookbook" is the ultimate guide to helping your family transition to the joys and benefits of plant-based eating.

AUTHOR'S COOKBOOK CAN BE FOUND HERE.

 

 

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