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Vegetarian/Vegan Breakfast Casserole Recipe


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     Vegetarian/Vegan Breakfast Casserole

Category   Breakfast - Brunch
Sub Category   Vegetarian
Servings   6-8

1 T. coconut oil (for meat alternative)
1 package Gimme Lean Ground Sausage Style (meat alternative)
3-4 T. vegetable or coconut oil (for potatoes, onions, green peppers and garlic)
˝ tsp. minced garlic
1 small onion - diced
1 large green pepper – diced
2 large potatoes – diced hash brown style with skin on (or one 16 oz. bag of southern style hash bro
1 cup cold water
2 T. cornstarch
1 vegetable bouillon cube
1 cup non-dairy milk (almond or cashew is best for creaminess)
Couple dashes of liquid smoke
˝ tsp. ground black pepper
1 tsp. salt
8 oz. shredded cheddar cheese or vegan cheddar cheese (Daiya or other brand)

Preheat oven to 350 degrees F Sausage and Vegetables- Melt coconut oil in large skillet and brown the sausage chopping it into small pieces as it browns. Place in a 9x13 baking dish. Heat vegetable or coconut oil in large skillet over medium heat and sauté the garlic for about 1 minute or less. Add the onions and green peppers and sauté those for one minute in the garlic– don’t over sauté – they should still be crispy. Increase heat to medium-high and add the potatoes and mix in with the onions and green peppers. Cook them in the oil like you would hash browns – only turning them a few times to brown the outsides. Do not cook all the way through as potatoes will finish cooking in the oven. Put the potato mixture into the 9x13 pan with the sausage and gently mix them together.
Gravy- Mix ˝ cup cold water with corn starch in shaker. Place other ˝ cup cold water in a small sauce pan with bouillon cube and heat until boiling. Slowly pour the corn starch mixture into the broth; stirring until it begins to thicken. Slowly pour the non-dairy milk into the broth mixture and continue boiling/stirring until it thickens. Add a 2-4 dashes of liquid smoke, black pepper, and salt while stirring. Pour the gravy over the potatoes and sausage mixture.
Add in half the cheddar cheese and gently mix/fold all together. Sprinkle the remaining cheese on top.
Bake at 350 degrees F for 30-40 minutes until it is bubbling around the sides and cheese is slightly browned on top. Remove and let stand for 5 minutes before serving.
Serving Suggestions
Serve with and side of fruit to cleanse the palette.

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