Breakfast Casserole

photo 1During our vacation in the mountains over Christmas, I felt so left out whilst everyone devoured a super yummy looking, super not vegan breakfast casserole and I thought to myself, there has to be a way. Growing up my mom made the most delicious breakfast casserole ever Christmas morning, so I couldn't get this idea out of my head. The Captain and I were determined and our attempt was a MAJOR success. It's so freaking tasty. The recipe is not difficult at all, but there are a few steps involved. Luckily, it feeds an army so you will have breakfast for many mornings after!! This would be perfect for any special morning. It makes me want a bloody mary. Someone get on that stat. photo 31/2 large onion, chopped

4 cups of frozen breakfast potatoes

6 oz of veggie sausage, browned [cooked to package instructions]

2 boxes of extra firm silken tofu

1/2 cup nutritional yeast

1 teaspoon of turmeric

2 teaspoons garlic powder

2 teaspoons salt

1/4 cup unsweetened almond milk

1 tablespoon of arrowroot or cornstarch

Juice from a quarter of a lemon

optional 1 cup of daiya

photo 2Preheat the oven to 350 degrees. Start cooking onions [I used veggie stock] once they are translucent add and cook potatoes via package instructions. You should be browning up the "sausage" too. In a blender, mix tofu, turmeric, garlic powder, salt, nutritional yeast, almond milk, lemon juice, and arrowroot. Blend until smooth. Once everything is finished, layer the ingredients in a 9x13 pan. I put the potatoes down first then added a layer of daiya cheese followed by the tofu mixture and finally the sausage sprinkled on top. Bake for 45 minutes and let sit for 15 minutes before enjoying.

It's crazy good. Creamy and hearty. Feel free to enjoy with avocado, corn tortillas, and your desire hot sauce.