This vegan breakfast casserole with eggs is packed with vegetarian delights made in one pan with an easy vegan tofu “egg” sauce. Mushrooms add a touch of earthy flavor and flavor to this vegan breakfast casserole.

Ingredients

  • 2 Tranches Pain Sandwich Grillé Puis en Cubes or fine slices
  • 1 TL huile
  • 2 Oignons verts hachés, blancs et verts séparés, vert utilisé pour la garniture
  • 1 cup (236.59 < span class="wprm-recipe-ingredient-unit">g) t tranches of fines Ou Champignons hachés
  • 1/4 càc séché thym
  • 1/8 TL < span class="wprm-recipe-ingredients-name">sel

    Preparation

  • Toast and chop the slices if you haven’t already, then set them aside Page.
  • In an 8 x 7 inch baking dish, add or a similar size oil, spread and add mushrooms, onion, thyme and salt and mix well. (If you like, add a few drops of Liquid Smoke here or mix in some vegan bacon). Then place in the oven at 350 degrees F for 6-8 minutes.
  • Meanwhile, prepare your egg mixture by whisking all the tofu ingredients with the water until smooth.
  • Remove the casserole dish from the oven, then add the bread, spinach and peppers, then drizzle with the egg sauce and toss lightly to paint them. Flatten with a spatula and cook again for 25-30 minutes, or until mixture has set in the center.
  • Remove dish from oven, garnish with reserved spring onions and serve after 5 minutes.
  • To make the hollandaise: Combine all the ingredients and 1/4 teaspoon of kala namak in a saucepan over medium-high heat. Whisk well to combine the flour. Cook until mixture thickens evenly, then remove from heat. After 5 minutes add the remaining Kala Namak and stir. Pour the sauce generously over the casserole
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