02 November 2010

No Meat Zone Recipes: JL's Vegan Breakfast Casserole


JL’s Vegan Breakfast Casserole
Serves 4

Pre-heat oven to 375; Spray a baking dish with olive oil.

Saute the following in a skillet for about 8 minutes:
  • 1T olive oil
  • 1 half of a small yellow onion, diced
  • 2 cloves of garlic, minced
  • 2 small stalks of celery, diced
  • 2 small carrots, diced
  • 1 half of a large green pepper, diced
  • 2 cups of kale, torn into small pieces
  • Dash of thyme
  • 8 strands of saffron
  • Dash of sweet basil
  • S+P to taste
In a blender:
  • 1/2 block of tofu
  • 2T almond milk
  • S+P to taste
Blend until mixed (less than a minute).

In a large mixing bowl mix the blended tofu and cooked veggies. Fold in a 1/2 cup Daiya vegan cheddar cheese and pour into casserole dish. Place thinly sliced tomatoes over the casserole.

Bake for 35 minutes.

JL | @JLgoesvegan
Post-40 JL became a marathoner and triathlete, changed careers and transitioned from vegetarian to vegan. She now blogs about vegan cooking (and wine!) and fitness. Follow JL on her blog and Facebook.

Photo credit: JL