Oil-Free Breakfast Casserole With Hash Brown Crust

Oil-Free Breakfast Casserole With Hash Brown Crust [Vegan]

Ingredients

• 1 12-ounce package extra-firm silken tofu
• 3 tablespoons chickpea flour (see Notes)
• 2 tablespoons nutritional yeast
• 3/4 teaspoon sea salt, or to taste
• Black pepper, to taste
• 1/4 teaspoon ground nutmeg
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, seeded and diced
• 8 ounces Button mushrooms, sliced
• 4 garlic cloves, minced
• 1 recipe spicy breakfast patties (recipe below), crumbled
• 1 12-ounce package frozen spinach, thawed and wrung dry
• 2 large Russet potatoes, peeled and grated

• 2 cups water
• 1 cup millet
• 1/4 cup minced yellow onion
• 4 garlic cloves, minced
• 2 sun-dried tomatoes, minced
• 2 tablespoons tamari, or to taste
• 1/2 teaspoon dried sage
• 1 teaspoon crushed fennel seeds
• 1 teaspoon crushed red pepper flakes, or to taste
• 1/4 cup nutritional yeast
• Sea salt

Instructions

1. Preheat the oven to 350°F.
2. Combine the silken tofu, chickpea flour, nutritional yeast, sea salt, black pepper, and nutmeg in a blender, and puree until smooth and creamy. In a large skillet, sauté the onion, bell pepper, and mushrooms over medium heat until the onion turns translucent and starts to brown, about 8 minutes. Add water 1 or 2 tablespoons at a time to keep the vegetables from sticking. Add the garlic and sauté for another minute.
3. Remove the skillet from the heat. Add the pureed tofu mixture, crumbled breakfast patties, and spinach and mix well. Pour the mixture into a nonstick 9×13-inch baking dish.
4. Season the potatoes with sea salt and black pepper to taste. Scatter the grated potatoes over the casserole and cover with aluminum foil.
5. Bake for 20 minutes. Remove the foil and continue to bake until the potatoes are browned, 12 to 15 minutes more. Let the casserole sit for 10 minutes before slicing and serving.

1. Preheat the oven to 350°F.
2. Combine the water and millet in a 2-quart saucepan with a tight-fitting lid. Bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook the millet until tender, about 20 minutes.
3. While the millet cooks, sauté the onion in a small skillet over medium-high heat until it turns translucent and starts to brown, about 5 minutes. Add water 1 or 2 tablespoons at a time to keep the onion from sticking to the pan.
4. Add the garlic, sun-dried tomatoes, tamari, sage, fennel, and red pepper flakes, and sauté for another minute to toast the seasonings. Remove the skillet from the heat. Add the nutritional yeast and cooked millet, season with sea salt to taste, and mix well.
5. Using a 1/4-cup measure or small ice cream scoop, shape the millet mixture into patties and place them on a nonstick baking sheet or a regular baking sheet lined with parchment paper.
6. Bake for 15 minutes, turn over the patties, and continue to bake until the patties are firm to the touch and lightly browned, another 10 minutes or so. Serve warm.