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!
Servings Prep Time
4 10minutes
Cook Time
1 hour10 minutes
Servings Prep Time
4 10minutes
Cook Time
1 hour10 minutes
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!

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