Veggie 'Sausage' and 'Egg' Strata

My experimentation with vegan imitation meats on the market continues apace, this time trying out breakfast sausage patties for the first time. I used the ones from Yves, which are certified vegan.

Heat a medium skillet over medium-high heat, and lightly coat with cooking spray. Add one (8-ounce) package of meatless breakfast sausage patties; cook the patties for 5 minutes, turning halfway through cooking. Chop and set aside.

Coat a 8-inch square baking dish with cooking spray, and arrange 3 (1-ounce) slices of white bread with the crusts cut off over the bottom of the dish. Vermont Bread company is a good choice, but the grocery store was out of stock so I purchased a loaf from Matthew's All Natural, which was also vegan.

www.matthewsallnatural.com

Layer the 'sausage' atop the bread slices, along with 1/4 cup shredded vegan cheddar (such as Galaxy Foods). Top that with 3 more slices of bread, crusts cut off.

To replace the egg substitute in the original recipe (Note: don't confuse this with egg replacer; egg substitute still contains egg!) I combined 8 ounces of lite silken tofu in a blender with 2 tablespoons water and 1 tablespoon cornstarch, processing until smooth.

Combine the 'egg' mixture in a large bowl with 1 and 1/4 cups plain soy milk (such as Silk), 1/4 tsp. salt and 1/8 tsp. black pepper, stirring with a whisk. Pour over the bread mixture, and let stand for 30 minutes.

Sprinkle with an additional 2 tablespoons of vegan cheddar, then bake at 400 degrees for 30 minutes. Let stand for 5 minutes before dividing into 4 equal servings of 290 calories each.


Cost:
meatless breakfast sausage patties $3.49
white bread $3.29
vegan cheddar $3.39
plain soy milk $2.49
lite silken tofu $2.69