Description
A delicious and hearty vegan breakfast casserole featuring sautéed vegetables in a creamy vegan sauce, topped with crispy panko breadcrumbs. This dish is perfect for a nutritious and satisfying start to the day, baked to golden perfection and garnished with fresh parsley.
Ingredients
Vegetables
- 1 cup mushroom, sliced
- 1 red bell pepper, chopped into big pieces
- 2 cups baby spinach, chopped
- 1 red onion, chopped
Sauce
- 2 tablespoons vegan butter
- 2 tablespoons corn starch
- 2 cups almond milk
- 2 tablespoons nutritional yeast
- Salt and pepper, to taste
Topping
- 1 cup panko bread crumbs
- ¼ cup vegan butter, melted
Other
- 2 tablespoons olive oil
- Fresh parsley, for serving
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to ensure it is ready for baking the casserole evenly.
- Sauté Vegetables: Heat a non-stick skillet over medium-high heat and add the olive oil. Add the mushrooms, red bell pepper, baby spinach, and red onion and sauté for a few minutes until the vegetables become tender and aromatic.
- Prepare Creamy Sauce: In a small pot, combine the vegan butter and corn starch and cook for a couple of minutes until it forms a creamy base. Gradually stir in the almond milk and nutritional yeast, cooking until the mixture thickens into a creamy sauce. Season with salt and pepper to taste.
- Mix Topping: In a bowl, combine the panko bread crumbs with the melted vegan butter, ensuring the crumbs are well coated for a crispy golden topping.
- Assemble Casserole: Grease a casserole dish lightly with vegan butter or oil. Add the sautéed vegetables evenly into the dish, pour the creamy sauce over the top, then sprinkle the panko mixture to cover evenly.
- Bake: Place the casserole dish in the preheated oven and bake for about 10 minutes, or until the panko crumbs turn golden brown and crisp on top.
- Serve: Remove from the oven and garnish with fresh parsley before serving. Enjoy warm as a wholesome vegan breakfast or brunch option.
Notes
- Use gluten-free panko bread crumbs if you need to make this dish gluten-free.
- You can swap almond milk for any other plant-based milk according to your preference.
- For added protein, consider stirring in cooked lentils or crumbled tofu with the vegetables before baking.
- Make sure the sauce is sufficiently thick to hold the casserole together nicely.
- Fresh herbs like thyme or rosemary can be added to the sautéed vegetables for enhanced flavor.
