Low Carb Breakfast Casserole

1 tablespoon vegetable oil

14 oz vegan sausage (crumbled. You can also use a beef substitute)

2 tablespoons fresh herbs (chopped. I used a combination of sage and oregano. If using dried herbs, use 2 teaspoons total)

4 to 5 cups Swiss chard (or any fresh greens, including kale and spinach, thinly chopped)

subheading: For the tofu cream:

14 oz super firm tofu (or extra firm tofu, cubed)

1 teaspoon garlic powder

1 teaspoon onion powder (or onion flakes)

2 tablespoons nutritional yeast

1 teaspoon dried oregano

1 cup vegan heavy cream

Salt and black pepper to taste (can use red pepper flakes for an added kick)1

1 cup vegan cheddar shreds (divided)

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Note: Ingredients may have been altered from the original.

Directions at holycowvegan.net

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