Ingredients:
6 whole-grain bread slices, very lightly toasted
Vegan sausage, to taste (I like Light Life's 14-ounce Gimme Lean Sausage tube)*
2 cups non-dairy milk
1 cup organic silken tofu
3 Tablespoon tahini
2/3 cups nutritional yeast
3 teaspoons onion granules
2 teaspoons prepared yellow mustard
2 teaspoons sea salt
1 teaspoon pure maple syrup
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon thyme
Freshly ground black pepper, to taste (1/4 - 1/2 teaspoon)
1/4 teaspoon marjoram
Directions:
1. Lightly oil an 8 x 11.5 baking dish. Cut very lightly toasted bread into large cubes and scatter evenly across bottom of baking dish.
2. Next, if using a tube of sausage, wet fingers and break sausage into bite-sized pieces, scattering 1/2 the sausage evenly across bread cubes. (If using sausage links or patties, cut into bite-sized pieces and scatter 1/2 the sausage evenly across bread cubes.)
3. To a blender, add milk, tofu, tahini, nutritional yeast, onion granules, mustard, salt, syrup, lemon juice, garlic powder, thyme, black pepper and marjoram. Blend until completely smooth. Pour mixture over bread/sausage mixture.
4. Scatter remaining sausage over the top of the casserole.
5. Cover dish with plastic wrap. Place in freezer for 2 hours, or in refrigerator until liquid is "set". (Refrigerating overnight works beautifully too.)
6. Preheat oven to 325 degrees. Bake casserole, uncovered, until lightly browned, but not burned. (About 50 minutes.)
Variations:
RECIPE: www.vegancoach.com
Source: Vegan Coach
http://www.vegancoach.com/vegan-breakfast.html
6 whole-grain bread slices, very lightly toasted
Vegan sausage, to taste (I like Light Life's 14-ounce Gimme Lean Sausage tube)*
2 cups non-dairy milk
1 cup organic silken tofu
3 Tablespoon tahini
2/3 cups nutritional yeast
3 teaspoons onion granules
2 teaspoons prepared yellow mustard
2 teaspoons sea salt
1 teaspoon pure maple syrup
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon thyme
Freshly ground black pepper, to taste (1/4 - 1/2 teaspoon)
1/4 teaspoon marjoram
Directions:
1. Lightly oil an 8 x 11.5 baking dish. Cut very lightly toasted bread into large cubes and scatter evenly across bottom of baking dish.
2. Next, if using a tube of sausage, wet fingers and break sausage into bite-sized pieces, scattering 1/2 the sausage evenly across bread cubes. (If using sausage links or patties, cut into bite-sized pieces and scatter 1/2 the sausage evenly across bread cubes.)
3. To a blender, add milk, tofu, tahini, nutritional yeast, onion granules, mustard, salt, syrup, lemon juice, garlic powder, thyme, black pepper and marjoram. Blend until completely smooth. Pour mixture over bread/sausage mixture.
4. Scatter remaining sausage over the top of the casserole.
5. Cover dish with plastic wrap. Place in freezer for 2 hours, or in refrigerator until liquid is "set". (Refrigerating overnight works beautifully too.)
6. Preheat oven to 325 degrees. Bake casserole, uncovered, until lightly browned, but not burned. (About 50 minutes.)
Variations:
- Substitute lightly cooked vegan bacon for the sausage*
RECIPE: www.vegancoach.com
Source: Vegan Coach
http://www.vegancoach.com/vegan-breakfast.html
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