Vegan Spinach and Mushroom Breakfast Casserole

Hi there! I’m Jenny, and I’m thrilled to share my Vegan Spinach and Mushroom Breakfast Casserole recipe with you. This dish is a delightful way to start your day, packed with fresh veggies and hearty flavors. It’s not only delicious but also nutritious, making it a perfect choice for a healthy breakfast.

I love preparing this casserole for Sunday brunch or any special morning when the family is together. The combination of spinach and mushrooms creates a savory, satisfying meal that’s both comforting and energizing. Plus, it’s incredibly easy to make, allowing me more time to enjoy with my loved ones.

Servings: 8
Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Cuisine: American

Ingredients

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 2 cups mushrooms, sliced
• 1 block (14 oz) firm tofu, drained and crumbled
• 1/4 cup nutritional yeast
• 1 tsp turmeric
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper
• 1 tsp salt
• 1/4 cup unsweetened almond milk
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley

Equipment/Utensils

• Large skillet
• Baking dish (9×13 inch)
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Knife
• Cutting board

Preparation Steps

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Sauté Vegetables: Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for another minute.
3. Cook Spinach and Mushrooms: Add the chopped spinach and sliced mushrooms to the skillet. Cook for about 5 minutes until the spinach is wilted and the mushrooms are tender.
4. Prepare Tofu Mixture: In a mixing bowl, crumble the drained tofu. Add 1/4 cup nutritional yeast, 1 tsp turmeric, 1 tsp smoked paprika, 1/2 tsp ground black pepper, 1 tsp salt, and 1/4 cup unsweetened almond milk. Mix well to combine.
5. Combine Ingredients: Add the sautéed vegetables to the tofu mixture and stir until everything is evenly combined.
6. Assemble Casserole: Transfer the mixture to a greased baking dish. Spread it out evenly. Top with halved cherry tomatoes.
7. Bake: Bake in the preheated oven for 45 minutes, or until the casserole is firm and golden on top.
8. Garnish and Serve: Allow the casserole to cool for a few minutes before garnishing with chopped fresh parsley. Slice and serve.

Nutritional Information (per serving)

• Calories: 150
• Total Fat: 7g
• Saturated Fat: 1g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 10g

Vitamins and Minerals (per serving)

• Vitamin A: 30%
• Vitamin C: 20%
• Calcium: 15%
• Iron: 20%
• Folate: 25%

This Vegan Spinach and Mushroom Breakfast Casserole is a wonderful way to bring everyone together for a wholesome meal. It’s flavorful, filling, and so easy to prepare. Enjoy this delightful casserole with your loved ones and start your day off right!

Vegan Spinach and Mushroom Breakfast Casserole

jenny

I love preparing this casserole for Sunday brunch or any special morning when the family is together. The combination of spinach and mushrooms creates a savory, satisfying meal that's both comforting and energizing. Plus, it's incredibly easy to make, allowing me more time to enjoy with my loved ones.

Print Recipe

Prep Time 20 minutes mins

Cook Time 43 minutes mins

Total Time 1 hour hr 3 minutes mins

Servings 8 servings

Calories 150 kcal

Ingredients

  

• 1 tbsp olive oil
• 1 large onion chopped
• 2 cloves garlic minced
• 2 cups fresh spinach chopped
• 2 cups mushrooms sliced
• 1 block 14 oz firm tofu, drained and crumbled
• 1/4 cup nutritional yeast
• 1 tsp turmeric
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper
• 1 tsp salt
• 1/4 cup unsweetened almond milk
• 1/2 cup cherry tomatoes halved
• 1/4 cup chopped fresh parsley

Instructions

 

• Preheat Oven: Preheat your oven to 375°F (190°C).
• Sauté Vegetables: Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for another minute.
• Cook Spinach and Mushrooms: Add the chopped spinach and sliced mushrooms to the skillet. Cook for about 5 minutes until the spinach is wilted and the mushrooms are tender.
• Prepare Tofu Mixture: In a mixing bowl, crumble the drained tofu. Add 1/4 cup nutritional yeast, 1 tsp turmeric, 1 tsp smoked paprika, 1/2 tsp ground black pepper, 1 tsp salt, and 1/4 cup unsweetened almond milk. Mix well to combine.
• Combine Ingredients: Add the sautéed vegetables to the tofu mixture and stir until everything is evenly combined.
• Assemble Casserole: Transfer the mixture to a greased baking dish. Spread it out evenly. Top with halved cherry tomatoes.
• Bake: Bake in the preheated oven for 45 minutes, or until the casserole is firm and golden on top.
• Garnish and Serve: Allow the casserole to cool for a few minutes before garnishing with chopped fresh parsley. Slice and serve.

Notes

Nutritional Information (per serving)

• Calories: 150
• Total Fat: 7g
• Saturated Fat: 1g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 10g

Vitamins and Minerals (per serving)

• Vitamin A: 30%
• Vitamin C: 20%
• Calcium: 15%
• Iron: 20%
• Folate: 25%

This Vegan Spinach and Mushroom Breakfast Casserole is a wonderful way to bring everyone together for a wholesome meal. It’s flavorful, filling, and so easy to prepare. Enjoy this delightful casserole with your loved ones and start your day off right!