Vegan Christmas Strata-Casserole

Vegan Christmas Strata-Casserole

This year was the start of many holiday family traditions for my boys and I. I wanted to create new or adapt my old recipes to our taste now. I came up with the best Vegan Pumpkin Cheesecake for Thanksgiving and now I have the best Christmas-Inspired Vegan Christmas Cranberry-Chia Cheesecake. Both of these Cheesecakes will be my go-to desserts for the holidays. I want my boys to remember food from their younger years. Food makes memories and lots of good childhood memories I have are when my mom would bake or cook family meals!

I want to do what she did! I want my boys to remember me the way I remember her. Only I’ll live to see them grow up and create their own families and see the traditions continue.

This recipe is from sweetsimplevegan. Go to her page for the original and to stop by and thank her for such an amazing dish! It’s perfect for any holiday morning that you’d want something special for your loved ones. It was delicious! I adapted it to fit my needs!


To begin, spray your 9” baking dish with coconut oil and set aside.

Add your vegetable stock to a hot skillet on medium heat. Next, add in the onions and mushrooms. Sauté the vegetables about 4 minutes, you want the onions to be translucent.

After that add in your BeefLess Beef & dijon mustard. Using a wooden spatula break up your BeefLess Beef crumbles. Add in your spinach and combine with the rest of the mixture. Cook about 6 minutes longer. If you need to add in a little vegetable stock at a time to keep the mix from sticking. Once heated through, set the vegan beef and spinach mixture to the side.

To make the chickpea “Egg” batter, add the chickpea flour to a medium sized mixing bowl with the almond milk, ground flaxseed, nutritional yeast, turmeric and salt and pepper to taste.

Whisk all chickpea “egg” batter ingredients together until smooth and uniform. Then set it to the side.

Start to layer in your mixes. Add in your chopped sourdough bread, then the vegan beef crumbles, some “egg” batter, vegan cheese and mix each layer to combine. Then repeat until all ingredients are used and it is mixed in your pan.

Cover and let the mixture set in your refrigerator overnight.

In the morning remove from the refrigerator. Then, you need to preheat your oven to 350F and bake for 1 hour. Once done remove from oven let it cool about 5 minutes then slice and serve.


Print Recipe
Vegan Christmas Breakfast Strata-Casserole
The perfect make ahead breakfast casserole for a special holiday morning or just any morning you’d like to impress your loved ones!
Course Breakfast
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Servings
Ingredients
Chickpea “Egg” Batter
Course Breakfast
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Servings
Ingredients
Chickpea “Egg” Batter
Instructions
  1. To begin, spray your 9” baking dish with coconut oil and set aside.
  2. Add your vegetable stock to a hot skillet on medium heat. Next, add in the onions and mushrooms. Sauté the vegetables about 4 minutes, you want the onions to be translucent.
  3. After that add in your BeefLess Beef. Using a wooden spatula break up your BeefLess Beef crumbles. Add in your spinach and combine with the rest of the mixture. Cook about 8 minutes longer.
  4. To make the chickpea “Egg” batter, add the chickpea flour to a medium sized mixing bowl with the almond milk, ground flaxseed, nutritional yeast, turmeric and salt and pepper to taste.
  5. Whisk all chickpea “egg” batter ingredients together until smooth and uniform. Then set it to the side.
  6. Start to layer in your mixes. Add in your chopped sourdough bread, then the vegan beef crumbles, some “egg” batter, vegan cheese and mix each layer to combine. Then repeat until all ingredients are used and it is mixed in your pan.
  7. Cover and let the mixture set in your refrigerator overnight.
  8. In the morning remove from the refrigerator. Then, you need to preheat your oven to 350F and bake for 1 hour. Once done remove from oven let it cool about 5 minutes then slice and serve.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

Looking for Something Different

Vegan Sweet & Sour Chickpeas with Veggies One of my Hubbz favorite Chinese takeout meals is sweet and sour chicken. I on the other hand am tired of ordering takeout because I can only get the ...
Vegan Pecan Coconut Tofu Tenders with Lemon Pepper Broccoli,... Want a new tofu tender recipe? I did. I got tired of just the basic tofu tenders. Don’t get me wrong they are so good and I cook them probably at leas...
Vegan Chickpea & Vegetable Soup This is the perfect soup base to just go crazy with whatever you have on hand or in your pantry. You can add in any additional vegetables or grains {p...
Raw Vegan Fresh Parsley & Cashew Tabbouleh During the summer I tend to lean towards the simpler meals because I can’t handle any more heat than I need to. I like to prepare many more vegetable ...

Related Posts

Vegan Breakfast Pumpkin & Cranberry Oat Cookies

Vegan Breakfast Pumpkin & Cranberry Oat Cookies

Since it’s that time of year where everyone is baking fresh pumpkin pies and pumpkin muffins. I thought it was only right that I use the fresh pumpkin purée that I made last night. Homemade pumpkin purée is so fragrant and sweet. The taste is […]

Vegan Tofu Scramble {My Fave}

Vegan Tofu Scramble {My Fave}

Are you new to the plant-based lifestyle? You’re wondering what to make for breakfast every morning? I have just what you need. This is considered a vegan breakfast of champions! This dish is just a simple way I like to prepare and serve my tofu […]




x Shield Logo
This Site Is Protected By
The Shield →