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Vegan Sausage Breakfast Casserole

August 4, 2010 by epicureanvegan

Vegan Sausage Breakfast Casserole -- Epicurean VeganIt was a beautiful, lazy morning, and I love to cook in the morning, however, it seems I usually don’t have the time. It was also a good opportunity to clean out the fridge of the on-the-verge veggies that I just couldn’t see get thrown away. This casserole was creamy, spicy and a great way to start the day. (And to satisfy my morning-cooking-craving.) The 6th Grader even said, “Dad better not eat it all before tomorrow morning.”

INGREDIENTS:
2 Field Roast Sausages, Mexican Chipotle flavor, crumbled
1/4 of a head of cabbage, any variety, shredded
1/2 a large red bell pepper, diced
1 large leek, chopped
6-8 mushrooms, diced
1 small zucchini, diced
2 C crackers, broken into large crumbles (herbed crackers would be nice for added flavor)
1 C Tofutti sour cream
1-3/4 C vegan cheddar, shredded and divided
Dashes of cumin, cayenne, salt, and pepper
Olive oil

DIRECTIONS:
Preheat oven to 350. Spread cracker crumbles on the bottom of a 9×13″ pan; set aside.

Vegan Sausage Breakfast Casserole -- Epicurean VeganIn a large skillet, heat 1-2 tablespoons of olive oil. Add bell pepper, cabbage, leek, and sausage. Saute about 10-12 minutes until vegetables are just beginning to soften and turn brown. Add mushrooms, cumin, cayenne, salt, and pepper; cook another 3 minutes, or so.

Vegan Sausage Breakfast Casserole -- Epicurean VeganIn a small bowl, combine sour cream with about 3/4 cup of the cheddar. Layer on top of the cracker “crust”. You want to avoid dropping big clumps of it because you want it to be evenly spread on top of the crackers. Try and spread it around as best you can.

Vegan Sausage Breakfast Casserole -- Epicurean VeganLayer with sausage mixture and spread it out evenly. Top with remaining cheddar cheese and bake uncovered for 20 minutes.

Vegan Sausage Breakfast Casserole -- Epicurean Vegan

Let it sit a couple of minutes before slicing it up. Enjoy!

Vegan Sausage Breakfast Casserole -- Epicurean Vegan

Filed Under: Breakfasts Tagged With: brunch, casserole, Field Roast, sausage

Hash Brown Casserole 2

April 2, 2010 by epicureanvegan

Hash Brown Casserole 2 -- Epicurean VeganNo one will ever know this is vegan! This is creamier than version 1 and takes a bit more time, but worth it, especially when even your non-vegan friends and family will love it. I think 1-1/2 C of sliced mushrooms would be a great addition and I’ll also add 1/2 cup of nutritional yeast for a dose of B vitamins.

UPDATE (2/3/14): I’ve made this so many times–it’s a great brunch side dish but I’ve discovered it’s even better to saute the hash browns and onions beforehand. Yes, it makes more work, but I tend to make this up the night before so that I can just toss it in the oven in the morning. I think it’s worth the extra effort 🙂

INGREDIENTS:
1 16-oz bag frozen hash browns
1 C vegan cheddar, shredded
1 C vegan pepper jack cheese, shredded
1/2 pkg Silken tofu, extra firm, crumbled
1-1/2 C fresh spinach, chopped
1/2 a large yellow onion, chopped
6-oz Tofutti sour cream
1/2 C soy milk (or any nondairy milk of your choice)
1 tsp garlic salt
1/4-1/2 tsp ground black pepper
1/4-2/3 C bread crumbs

DIRECTIONS:
Preheat oven to 350 and lightly oil a 9×13″ baking pan. In a large bowl, combine both cheeses, tofu, onion, sour cream, soy milk, garlic salt, and pepper. Stir in the hash browns and spinach and spread evenly into the prepared pan.

Hash Brown Casserole 2 -- Epicurean VeganCover with foil and bake for 40-45 mins. Sprinkle with bread crumbs and bake uncovered for another 10-15 mins until slightly browned. Enjoy!

Hash Brown Casserole 2 -- Epicurean Vegan

Hash Brown Casserole 2
 
Print
Cook time
60 mins
Total time
1 hour
 
No one will ever know this is vegan! This is creamier than version 1 and takes a bit more time, but worth it, especially when even your non-vegan friends and family will love it. I think 1-1/2 C of sliced mushrooms would be a great addition and I'll also add ½ cup of nutritional yeast for a dose of B vitamins. UPDATE (2/3/14): I've made this so many times--it's a great brunch side dish but I've discovered it's even better to saute the hash browns and onions beforehand. Yes, it makes more work, but I tend to make this up the night before so that I can just toss it in the oven in the morning. I think it's worth the extra effort 🙂
Author: Epicurean Vegan
Serves: 8
Ingredients
  • 1 16-oz bag frozen hash browns
  • 1 C vegan cheddar, shredded
  • 1 C vegan pepper jack cheese, shredded
  • ½ pkg Silken tofu, extra firm, crumbled
  • 1-1/2 C fresh spinach, chopped
  • ½ a large yellow onion, chopped
  • 6-oz Tofutti sour cream
  • ½ C soy milk (or any nondairy milk of your choice)
  • 1 tsp garlic salt
  • ¼-1/2 tsp ground black pepper
  • ¼-2/3 C bread crumbs
Directions
  1. Preheat oven to 350 and lightly oil a 9x13" baking pan.
  2. In a large bowl, combine both cheeses, tofu, onion, sour cream, soy milk, garlic salt, and pepper. Stir in the hash browns and spinach and spread evenly into the prepared pan.
  3. Cover with foil and bake for 40-45 mins.
  4. Sprinkle with bread crumbs and bake uncovered for another 10-15 mins until slightly browned. Enjoy!
3.5.3226

 

Filed Under: Breakfasts Tagged With: brunch, casserole, dairy-free, hashbrowns, spinach, Vegan, vegetarian

Hash Brown Casserole

March 31, 2010 by epicureanvegan

Hash Brown Casserole -- Epicurean VeganThere so many different versions of hash brown casseroles that I want to try, but this one is pretty dang good that I can’t see venturing to make too many other recipes. This was also very easy to make and perfect for Easter brunch which is just a few days away. The recipe calls for vegan sausage, so I used Tofurky Italian Sausage that is seasoned with sun-dried tomatoes and basil. Feel free to change it up, using your favorite vegan meat. Leftovers are perfect for wrapping up in a tortilla with a bit of salsa and vegan cheese–make several and store in the fridge to grab and go. (Also check out Version II).

INGREDIENTS:
1 lb. frozen hash browns, thawed
1/2 lb. vegan sausage, crumbled (I used 2.5 Tofurky sausages, using the food processor to crumble it quickly)
5 Tbs margarine, divided
6 green onions, sliced
4 Tbs flour
3/4 cup vegetable broth
3 Tbsp. nutritional yeast
1 Tbs oregano
3/4 cup soy milk
1/2 tsp salt
Black pepper, to taste
1/2 cup soft bread crumbs

DIRECTIONS:
Lightly oil a 9×13″ casserole dish. Preheat the oven to 400°F.

Gently toss the hash browns and vegan sausage together and place in the casserole dish.

Hash Brown Casserole -- Epicurean VeganIn a saucepan over medium-low heat, melt 4 Tbsp. of the margarine and sauté the green onions for 1 minute.

Whisk in the flour, creating a roux, and cook for 1 minute, or until browned. Gradually whisk in the broth, nutritional yeast, oregano, and soy milk. Cook, stirring constantly, until thickened (the sauce shouldn’t be so thick that it sits on top of the casserole instead of steeping through).

Hash Brown Casserole -- Epicurean VeganSeason with the salt and pepper. Pour the sauce over the casserole.

In a small bowl, melt the remaining 1 Tbsp. margarine and toss with the bread crumbs. Sprinkle over the casserole and bake for 45 to 55 minutes, or until the top is browned. Let cool for 5 mins and then enjoy!

Hash Brown Casserole -- Epicurean Vegan

Hash Brown Casserole -- Epicurean Vegan

Recipe Source: Vegcooking

Filed Under: Breakfasts Tagged With: brunch, casserole, hashbrowns, Tofurky, Vegan

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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