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!

Sheree' 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?

Sheree' 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

Unknown said...

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