Vegan Breakfast Casserole ( Vegan Baked Egg Casserole)

Janine Mindykowski Tacey

Chef Em Flores

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 ( 236.59 g) thinly sliced or chopped mushrooms

¼ tsp dried thyme

⅛ tsp salt

subheading: For the egg mix:

7 oz ( 198.45 g) soft or firm tofu

1 tsp flour

¼ tsp black pepper

¼ tsp salt

¼ tsp indian sulfur salt/Kala namak

¼ tsp turmeric

⅛ tsp baking powder

⅛ tsp ground mustard

½ cup ( 118.29 ml) water

subheading: More additions:

½ cup ( 15 g) chopped spinach

½ cup ( 74.5 g) chopped red bell peppers

subheading: For the vegan hollandaise:

1 tbsp vegan butter

2 tbsp all purpose flour

2 tsp nutritional yeast

¼ tsp turmeric

1 cup water

½ tsp Kala namak (Indian sulphur salt) divided

Directions at copymethat.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer