Thursday, February 25, 2010

Savory Breakfast Casserole

Despite the name, this casserole would be equally yummy for dinner, alongside a side salad or some roasted red potatoes.

The original recipe called for 2 whole eggs and 4 egg whites. To transform that for a vegan, combine 8 ounces lite silken tofu in a food processor with 1 tablespoon cornstarch, plus the equivalent of 1 egg from Ener-G egg replacer, and 1/4 tsp. turmeric for color; process until smooth.

Combine the 'eggs' with 1 cup plain soy milk (such as Silk), 1/4 cup shredded vegan cheese (such as Galaxy Foods), 1/4 cup chopped green onions, 1/4 tsp. dry mustard, 1/8 tsp. salt, and 1/8 tsp. black pepper; stir well with a whisk, and set aside.

Meanwhile, coat an 8x4-inch loaf pan with cooking spray. Add 7 ounces crumbled meatless fat-free sausage to the pan. For the 'sausage', Light Life's Gimme Lean fits the bill perfectly here - 7 ounces is only half of the package, so save the other half for another use. As a warning, it can be a bit sticky as you crumble it up with your fingers!

Top the 'sausage' with 2 cups (1/2-inch) cubed white bread - I used the organic soft white from the Vermont Bread Company. As always with white bread, double check the ingredients for sneaky things like milk or honey.

Pour the 'egg' mixture over the bread cubes, then sprinkle 1/4 cup more vegan cheddar on top. I had actually added a 1/2 cup of 'cheddar' to the soy milk mixture earlier, so omitted this second dose of 'cheddar' on top!

Cover the pan with aluminum foil, and bake at 350 degrees for 20 minutes, then uncover and bake an additional 40 minutes - by the end, a toothpick inserted in the center should come out clean.

Divide the casserole into 3 equal portions of 320 calories each. There's another bonus to this recipe as well: it freezes beautifully, so if you want to prepare 2 casseroles now and freeze one for later, that's a snap to do!

Simply double the quantities above, and prepare 2 casseroles side-by-side right up to the step before baking. Cover one of them with plastic wrap along the surface, so no air is inside, then wrap the whole pan in aluminum foil and freeze for up to 2 months. When you finally want it, let the casserole thaw for 24 hours in the fridge. Remove the foil and plastic wrap, and cover with a new piece of foil. Bake at 350 degrees for 40 minutes, then uncover and bake an additional 50 minutes. Voila! Another meal without any extra dishes.

green onions $0.79
lite silken tofu $2.69
meatless fat-free sausage $3.00
white bread $4.59

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance