Sausage ’n’ Scramble Casserole

Name: Sausage ’n’ Scramble Casserole
Cook time: 2 h
Total time: 2 h
Ingredients: 6 cups cubed French or Italian bread; 6 cups cubed French or Italian bread; 2 tablespoons chopped fresh flat-leaf parsley or basil, for garnish; ½ cup shredded vegan mozzarella cheese (optional); 2 tablespoons chopped fresh flat-leaf parsley or basil, for garnish; 1½ cups plain unsweetened nondairy milk; 3 tablespoons nutritional yeast; 1 tablespoon cornstarch; 1 teaspoon yellow mustard; 1 teaspoon smoked paprika; ¼ teaspoon ground cayenne pepper (optional); Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 red or green bell pepper, seeded and chopped; 1 red or green bell pepper, seeded and chopped; 2 cups sliced white mushrooms; ½ teaspoon dried basil; ½ teaspoon ground fennel seed; ¼ teaspoon red pepper flakes, or more to taste; 2 cups crumbled cooked vegan sausage, purchased or homemade; 1 pound firm tofu, drained, crumbled, and squeezed dry; 3 garlic cloves, minced; 1 medium-size yellow onion, minced; 2 teaspoons olive oil (optional)

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
2 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

This hearty casserole is ideal for breakfast or brunch, but it also makes a great main dish for a light supper.

Ingredients

2 teaspoons olive oil (optional)
1 medium-size yellow onion, minced
3 garlic cloves

Supper
Brunch
Main course
Breakfast
Vegan

Method

For the best flavor, heat the oil in a large skillet over medium-high heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic, bell pepper, and mushrooms and cook for 2 minutes longer. Stir in the dried basil, fennel, and red pepper flakes. Alternatively, omit the oil and sauté these ingredients in a few tablespoons of water or combine them in a mic