Hello everyone! I’m Jenny, and I’m excited to share my Vegan Quiche Lorraine Casserole recipe. This delightful dish offers a creamy, savory flavor with a hint of smokiness, perfect for breakfast or brunch. It’s a great way to enjoy a vegan twist on a classic, and it’s so satisfying, even non-vegans will love it.
I usually whip this up on lazy Saturday mornings when I want to treat my family to something special. It’s a hit at family gatherings and potlucks, too. The best part? You can prepare it the night before, so all you have to do is pop it in the oven in the morning.
Servings: 8
Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Cuisine: French
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 1 cup mushrooms, sliced
- 1 cup vegan bacon, chopped
- 1 package (14 oz) firm tofu, drained and crumbled
- 1/4 cup nutritional yeast
- 1/4 cup unsweetened almond milk
- 2 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp turmeric
- 1/4 tsp black salt (kala namak)
- 1/4 tsp black pepper
- 1 pre-made vegan pie crust (optional)
Equipment/Utensils
- Large skillet
- Mixing bowl
- Whisk
- Baking dish (9×9 inch)
- Measuring cups and spoons
- Knife
- Cutting board
Preparation Steps
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Sauté Vegetables: In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
- Add Vegan Bacon: Stir in 1 cup of chopped vegan bacon and cook for another 2-3 minutes until heated through.
- Prepare Tofu Mixture: In a mixing bowl, crumble the drained tofu. Add 1/4 cup nutritional yeast, 1/4 cup unsweetened almond milk, 2 tbsp cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp turmeric, 1/4 tsp black salt, and 1/4 tsp black pepper. Whisk until well combined.
- Combine and Mix: Add the sautéed vegetables and vegan bacon to the tofu mixture. Mix well to combine.
- Prepare Baking Dish: If using a vegan pie crust, line the baking dish with it. Pour the tofu mixture into the baking dish, spreading it evenly.
- Bake: Place the baking dish in the preheated oven and bake for 45 minutes until the top is golden and the casserole is set.
- Cool and Serve: Let the casserole cool for a few minutes before slicing and serving.
Nutritional Information (per serving)
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 10g
Vitamins and Minerals (per serving)
- Vitamin A: 10%
- Vitamin C: 15%
- Calcium: 8%
- Iron: 12%
- Folate: 18%
This Vegan Quiche Lorraine Casserole is a delicious, hearty option for any breakfast or brunch. I hope you and your family enjoy it as much as we do. Happy cooking!
Vegan Quiche Lorraine Casserole
I usually whip this up on lazy Saturday mornings when I want to treat my family to something special. It's a hit at family gatherings and potlucks, too. The best part? You can prepare it the night before, so all you have to do is pop it in the oven in the morning.
Ingredients
- 1 tbsp olive oil
- 1 large onion finely chopped
- 1 cup mushrooms sliced
- 1 cup vegan bacon chopped
- 1 package 14 oz firm tofu, drained and crumbled
- 1/4 cup nutritional yeast
- 1/4 cup unsweetened almond milk
- 2 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp turmeric
- 1/4 tsp black salt kala namak
- 1/4 tsp black pepper
- 1 pre-made vegan pie crust optional
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Sauté Vegetables: In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
- Add Vegan Bacon: Stir in 1 cup of chopped vegan bacon and cook for another 2-3 minutes until heated through.
- Prepare Tofu Mixture: In a mixing bowl, crumble the drained tofu. Add 1/4 cup nutritional yeast, 1/4 cup unsweetened almond milk, 2 tbsp cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp turmeric, 1/4 tsp black salt, and 1/4 tsp black pepper. Whisk until well combined.
- Combine and Mix: Add the sautéed vegetables and vegan bacon to the tofu mixture. Mix well to combine.
- Prepare Baking Dish: If using a vegan pie crust, line the baking dish with it. Pour the tofu mixture into the baking dish, spreading it evenly.
- Bake: Place the baking dish in the preheated oven and bake for 45 minutes until the top is golden and the casserole is set.
- Cool and Serve: Let the casserole cool for a few minutes before slicing and serving.
Notes
Nutritional Information (per serving)
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 10g
Vitamins and Minerals (per serving)
- Vitamin A: 10%
- Vitamin C: 15%
- Calcium: 8%
- Iron: 12%
- Folate: 18%
