Ingredients
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 1 package vegan breakfast sausage, crumbled
- 1 package (20 oz) frozen hash brown potatoes
- 1 cup vegan cheddar cheese, shredded
- 1/2 cup nutritional yeast
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups unsweetened non-dairy milk
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
Directions
1 Preheat the oven to 350¡F (175¡C).
2 Heat the olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper and saut until softened, about 5 minutes.
3 Add the minced garlic and crumbled vegan breakfast sausage to the skillet and cook until heated through, about 5 minutes.
4 Spread the frozen hash browns evenly in a greased 9×13 inch baking dish. Top with the cooked sausage and vegetables.
5 In a large mixing bowl, whisk together the vegan cheddar cheese, nutritional yeast, flour, baking powder, baking soda, salt, and black pepper.
6 In another mixing bowl, whisk together the non-dairy milk, olive oil, and apple cider vinegar.
7 Pour the wet ingredients into the bowl with the dry ingredients and whisk until well combined. Pour the mixture over the sausage and hash brown layer in the baking dish.
8 Cover the dish with foil and bake for 40 minutes.
9 Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the center is set.
10 Let the vegan breakfast casserole cool for 5-10 minutes before serving.
Enjoy this delicious and hearty vegan breakfast casserole for a savory and satisfying start to your day! It’s also a great make-ahead breakfast dish for busy mornings.
