Vegan MoFo

Vegan MoFo: Breakfast Casserole In My Mouf

Day 3, bitches! Let’s keep this enthusiasm going!! In my last post I mentioned the benefits of cooking one big meal in preparation for the upcoming week. It’s easy to come up with ideas for lunch or dinner, yet I had a specific need to mix up my breakfast routine. Lemme explain: My roomie’s… room… is right next to the kitchen, which only has a big overhead light. To be polite, I prepare my brekkie (usually cereal or toast) by the light of the not-even-beginning-to-rise-at-7-am sun. And in a hurry, as I usually cannot motivate myself to get up more than 30 minutes before I’m out the door. SO! What possibilities did I have for a wholesome, preferably veggie-packed, tasty breakfast meal? Casserole, that’s right, class.
I initially looked up some recipes online but… there wasn’t one that really inspired me. I knew what I wanted and so I winged it (wung it…?). Picked up some vegan specialty items and used up some veggies in my fridge. Here’s the recipe, from what I can remember:
Breakfast Casserole In YOUR Mouf

2 medium potatoes (sweet or otherwise)
1 or 2 pieces whole wheat bread (I used Rudy’s Organics Nut & Oat – FAVE), torn into chunks
1 small head of broccoli or 1/2 reg sized head, cut into bite-sized florets
1 tbsp olive oil
1/2 red and 1/2 green pepper, diced
1 small sweet onion, diced
5 oz. sliced mushrooms
1 large handful of kale &/or spinach, torn into bite-sized pieces
1 tube Gimme Lean sausage
2-3 cups almond milk (depends on how saucy you likes it…)
3/4 cup nooch
1/2 cup of each flavor of Daiya
salt & pepper to taste
  • Preheat oven to broil. Spray 9×13 casserole dish with canola spray or lightly oil.
  • Fork your potatoes like Freddy Krueger and stick them in the microwave for 4-5 minutes.
  • Head olive oil in a skillet over medium heat. Add onions and peppers & saute for a few minutes. Add broccoli and mushrooms, saute for a few more minutes. Set aside.
  • Mix together almond milk, nooch, and some salt & pepper in a bowl. Set aside.
  • Peel and slice potatoes into 1/4 inch slices.
  • Assembly: Line casserole dish with potato slices. Top with bread chunks. Top with kale &/or broccoli. Spoon/pour half of nooch mixture over ingredients. Top with veggie mixture. Top with sausage, formed into bite-sized chunks. Pour remaining nooch mixture over ingredients (adjust moisture as needed – I checked the bottom & sides of the pan to make sure the sauce had pooled a little bit). Spread Daiya & extra black pepper over top of casserole.
  • Broil until Daiya becomes melty and casserole is heated through, about 10-15 minutes, although keep an eye on it.
I first served it as brinner with a side of toast & jelly. I absolutely loved this meal and ate it all week… some days for breakfast AND lunch. It’s multi-purpose dish. And totally capable of personalization. Can’t wait to make this again… nom.
What’s your favorite casserole?

4 thoughts on “Vegan MoFo: Breakfast Casserole In My Mouf

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