Yesterday’s nearly 80 degree day turned to a cloudy and soon-to-be rainy day today, so a breakfast casserole seemed quite appropriate for the morning. It didn’t disappoint and has proved to be ideal for a cozy day in. Turn it into a breakfast burrito by wrapping some up in a flour tortilla.
INGREDIENTS:
1 Tbs olive oil
1 small sweet potato, peeled and diced
3 small russet potatoes, diced
1 large red bell pepper, chopped
1 C mushrooms, chopped
2 Chipotle-flavored Field Roast sausages
1-1/2 C fresh spinach, chopped
1/2 pkg silken tofu
1/3 C nutritional yeast flakes
8-oz vegan pepper jack, or other favorite vegan cheeze, shredded
1/2 C Tofutti sour cream
3/4 C almond milk
1/4 to 1/3 C panko bread crumbs
DIRECTIONS:
Preheat oven to 350. Lightly spray a 13″x9″ baking pan with cooking spray; set aside. In a large skillet, heat the olive oil and add all of the potatoes. Cook, covered, on medium heat for 15 minutes, or until they just begin to soften (stir them often).
Add the bell pepper and Field Roast; cook another 5 minutes. Meanwhile, in a large bowl, whisk together the tofu, cheeze, sour cream, nutritional yeast, and almond milk. Stir in the spinach.
Add the mushrooms to the skillet and cook until they begin to soften, 2-3 minutes.
Then combine the potato mixture to the tofu mixture and stir well to combine. Pour mixture in the pan and top with the panko.
Cover and bake for 30 minutes. Uncover and bake another 5 minutes. Let sit a few minutes, then dig in and enjoy!
- 1 Tbs olive oil
- 1 small sweet potato, peeled and diced
- 3 small russet potatoes, diced
- 1 large red bell pepper, chopped
- 1 C mushrooms, chopped
- 2 Chipotle-flavored Field Roast sausages
- 1-1/2 C fresh spinach, chopped
- ½ pkg silken tofu
- ⅓ C nutritional yeast flakes
- 8-oz vegan pepper jack, or other favorite vegan cheeze, shredded
- ½ C Tofutti sour cream
- ¾ C almond milk
- ¼ to ⅓ C panko bread crumbs
- Preheat oven to 350. Lightly spray a 13"x9" baking pan with cooking spray; set aside. In a large skillet, heat the olive oil and add all of the potatoes. Cook, covered, on medium heat for 15 minutes, or until they just begin to soften (stir them often).
- Add the bell pepper and Field Roast; cook another 5 minutes. Meanwhile, in a large bowl, whisk together the tofu, cheeze, sour cream, nutritional yeast, and almond milk. Stir in the spinach.
- Add the mushrooms to the skillet and cook until they begin to soften, 2-3 minutes.
- Then combine the potato mixture to the tofu mixture and stir well to combine. Pour mixture in the pan and top with the panko.
- Cover and bake for 30 minutes. Uncover and bake another 5 minutes. Let sit a few minutes, then dig in and enjoy!
Wow, is this an original recipe? I’m seriously drooling over here it looks so good.
Yeah–I love throwing together casseroles; they’re pretty easy, especially when it’s time to clean out the fridge of on-the-verge veggies. 🙂
Yum. This looks absolutely delicious and perfect for cold Spring brunches. Or dinners. Or whatever. I’m a huge fan of the chipotle field roast sausage. So double-yum on that.
This looks so good…I love sweet potatoes in anything!
This sounds delicious. Has anyone ever put this together the night before and then baked it in the morning? Thanks!
This was a hit at Easter! So delicious. I added onions, crushed red pepper, cumin and chilli powder. I used yam in place of one of the russet potatoes. I wouldn’t think this would sit too well in the fridge over night. However, to save time I cut up all the veggies the night before.
I’m so glad to hear it was a hit! Great additions, too. Thanks for letting me know and next time I make it, I’ll add onions and the other spices.
This was delicious! I used Daiya Pepperjack cheese and sprinkled some paprika on top for a little color. This isn’t something I’d eat often though because I’m not a fan of using a lot of “fake” ingredients. Would be nice for a holiday brunch, etc.
I’m glad you liked it! You know, Field Roast does not use “fake” ingredients. It’s made from wheat, vegetables, and seasonings, unlike other meat alternatives.
We like this! Can we share this recipe on our blog for Veg Week?
Of course! Thanks for asking!