Saturday, May 16, 2009

{BREAKFAST CASSEROLE}

We had a Relief Society brunch this morning, and I decided yesterday to be brave and take a vegan breakfast casserole. (I knew they were serving breakfast casseroles). So, I came up with this one laying in bed last night. It was a big hit! (I was the only vegan/vegetarian there, and before I even had a chance to try it, people were saying it was good and asking me how I made it!)

hashbrowns, cooked and seasoned
1 tomato, cut in slices

{TOFU SCRAMBLE} (original recipe found here)

1/2 sweet onion, chopped
1 12-oz. pkg firm tofu, pressed*
1/4 c. vegetable broth
1 t. garlic powder
1 t. onion powder
1/2 t. parsley
1 T. soy sauce
2 T. nutritional yeast
1/2 t. turmeric

• Saute onion and tofu in broth until onions are tender (3-5 minutes).

• Add remaining ingredients and cook, stirring often, for 5-10 more minutes.

{CHEEZ SAUCE} (original recipe found here)

1 c. potatoes, peeled and finely chopped (1 medium potato)
1/4 c. carrots, peeled and finely chopped (1 small carrot)
1 c. water

1/3 c. raw cashews
1 T. miso
1 T. tahini (3 T. sesame seeds)
1 T. lemon juice
1/2 t. dijon mustard
1/3 c. nutritional yeast
1 t. salt

1/4 t. paprika

• Place the chopped potatoes and carrots in small sauce pan with a lid. Add the 1 cup of water. Boil, covered, until tender, 10-15 minutes.

• While the potatoes and carrots are cooking, place remaining ingredients in a blender.

• When the potatoes and carrots are done cooking, add them and their water to the blender. Blend until very smooth.

• If needed, add water 1 T. at a time to thin.

Assembly and Baking:

• Put cooked hashbrowns in the bottom of a lightly greased 8x8 baking pan.

• Place tofu scramble on top.

• Spread/pour cheez sauce to cover top. (I think I used about 1/2 cup).

• Top with sliced tomatoes.

• Bake at 350 for 20 minutes.

*How to press tofu: Wrap the tofu in a few paper towels and then in a dishtowel or linen. Set on a plate. Put another plate upside-down on top. Put 3 cans of whatever on top. Let sit for a couple hours.

Things I would like to add: red, yellow, orange peppers; vegan sausage paddies (not often because they're not good for you); mushrooms.

5 comments:

Rachael said...

I just have to say that your blog is awesome! I recently just found it looking around at other blogs and I can't wait to try that casserole! I have always tried to be vegetarian growing up b/c my mom was, but your blog has inspired me even more! Good job Girls!

Veg-a-Nut said...

Hi again, I just read your post and see that you are LDS. So am I! I love it when I find other vegan LDS blogs! We had a RS breakfast in May and I made a vegan quiche. Oh my was it good! This look good too. I love vegan breakfasts.

Rebekah said...

wow! small world. do you have your vegan quiche recipe posted somewhere?

Veg-a-Nut said...

Hi, Here is the link to the vegan quiche. It will link you to the whole foods recipe I used. It is awesome!!! http://boosveg-a-nut.blogspot.com/2009/04/cooking-for-others-is-great-therapy.html

Jennifer Greenland said...

I made this tonight for dinner and even my carnivore of a husband loved it! I love your blog.