This easy Vegan Breakfast Casserole combines roasted potatoes, colorful vegetables, smoky tempeh bacon, and a creamy cashew filling. Naturally egg-free, dairy-free, and gluten-free, it’s a healthy make-ahead breakfast that’s perfect for meal prep, holidays, or brunch!

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On busy mornings when I don’t have something ready to go in the fridge, breakfast in my house often defaults to a quick bowl of cereal or a slice of toast. Even though there’s nothing wrong with either, sometimes I want something a little more filling and flavorful, especially on days when I need a solid breakfast to keep me going.

That’s where this Vegan Breakfast Casserole comes in. It’s loaded with roasted potatoes, colorful veggies, smoky tempeh bacon, and a creamy cashew filling that helps hold everything together. It has all the cozy, savory flavors of a classic breakfast bake, but it’s completely egg-free, gluten-free, dairy-free, and delicious!

I like to set aside an hour on the weekend to make a big batch of this Vegan Breakfast Casserole so I can reheat individual slices throughout the week. It also works great for holidays, brunch, or anytime you’re feeding a crowd and want something hearty that everyone can dig into.

I hope this casserole makes it onto your breakfast table! And if you do give it a try, don’t forget to leave a comment and let me know how you liked it.

Why you’ll love this Vegan Breakfast Casserole

It’s hearty and satisfying, with roasted potatoes, veggies, tempeh bacon, and a creamy cashew filling.
It’s completely vegan and egg-free, but still has that comforting, savory breakfast casserole feel.
You can prep it ahead of time, making it a great option for busy mornings, weekend brunch, or holidays.
It’s packed with flavor from smoky tempeh bacon, fresh dill, Dijon mustard, and lots of seasonings.
It’s great for feeding a crowd and makes delicious leftovers for easy breakfasts throughout the week.

Vegan Breakfast Casserole ingredients

Potatoes form the hearty base of this casserole. I used russet potatoes because their fluffy, starchy texture works especially well in this recipe, but Yukon Gold or red potatoes will also work! No matter what type you choose, make sure you cut them into evenly sized cubes so they cook at about the same rate.
Olive oil helps the potatoes roast until golden and keeps the vegetables from sticking to the skillet.
Yellow onion adds a subtle sweetness and plenty of savory flavor. Feel free to swap in white onion, red onion, or shallots if you prefer.
Red bell pepper brings a pop of color, a touch of sweetness, and a little crunch. Orange or yellow bell peppers are great too!
Tempeh bacon gives this dish a smoky flavor and makes the casserole extra satisfying. Use store-bought tempeh bacon (LightLife is my go-to) to save a little time on prep. If needed, check the label to make sure your tempeh bacon is certified gluten-free, as some brands contain soy sauce.
Spinach sneaks in some extra veggies and wilts right into the casserole.
Fresh dill brings a bright, herby flavor to help balance out the rich cashew filling. Most is stirred into the casserole and the rest is sprinkled on top just before serving.
Cashews create the rich, creamy base of the egg-free filling. Be sure to either soak them overnight or boil them for 10-15 minutes to help them blend smoothly.
Nutritional yeast gives the cashew filling a cheesy, savory flavor. As an added bonus, it’s also a great source of protein and is often fortified with vitamin B12!
Cornstarch thickens the filling and helps the casserole set as it bakes. I don’t recommend skipping it or the center will stay too soft.
Lemon juice adds a bit of brightness and acidity.
Dijon mustard gives this Vegan Breakfast Casserole a subtle tang and extra depth.
Garlic powder and onion powder build a savory base and distribute evenly throughout the creamy filling.
Smoked paprika complements the tempeh bacon and gives the casserole a warm, smoky taste.
Turmeric is optional, but great for brightening up the color of the filling. You only need a small amount so it won’t overpower the other flavors.

How to serve this Vegan Breakfast Casserole

Add sliced avocado on top for an extra layer of creamy goodness.
Drizzle each slice with hot sauce if you like your breakfast with a little kick.
Pair it with a few fluffy waffles for a fun sweet-and-savory brunch.
Enjoy alongside crispy sourdough toast to make it an extra cozy weekend breakfast.
Serve it with a fruit salad to add a fresh, colorful contrast to your morning meal.

Substitutions & variations

Potatoes – Like I mentioned above, I used russet potatoes for this recipe, but Yukon Gold, red, or sweet potatoes will also work. Just keep the cubes around the same size and remember to adjust the roasting time as needed.
Tempeh bacon – If you’re not a fan of tempeh, you can swap it for vegan breakfast sausage, vegan bacon, crumbled tofu, or sautéed mushrooms.
Red bell pepper – Use an orange or yellow bell pepper instead, or try diced zucchini for something totally different.
Spinach – You can also sub in other greens if you prefer, like chopped kale or Swiss chard. Keep in mind that you might need to cook them for a few extra minutes, depending on what you pick!
Fresh dill – If you don’t have any dill on hand, you can simply skip it or try fresh chives, parsley, basil, or green onions for a different herby twist.
Change up the vegetables – Add mushrooms, broccoli, asparagus, zucchini, or sun-dried tomatoes. Sauté any veggies that release lots of moisture before adding them to the casserole!
Try other spices – Add red pepper flakes, cayenne, or diced jalapeños if you want to give the casserole a little kick.
Add cheese – Sprinkle a bit of vegan shredded cheese over the casserole before baking for an extra cheesy finish.

Quick recipe tips

Cook the spinach just until wilted to keep it from releasing too much moisture and to prevent a soggy casserole.

Don’t forget to soak or boil the cashews before you blend — it helps the filling become super smooth and creamy.

Let the casserole rest for at least 15 minutes after baking so the filling has time to set. (And for an even firmer casserole, wait a little longer before you slice!)

Step-by-step instructions

Roast the potatoes: Preheat the oven to 425°F. Toss the potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on a parchment-lined baking sheet for 20-25 minutes, until lightly browned and almost fork-tender.
Cook the veggies: Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Cook the onion and bell pepper for 3-4 minutes. Add the tempeh bacon and cook for another 3-4 minutes. Stir in the spinach until wilted, then season with the remaining ½ teaspoon salt and ¼ teaspoon pepper.

Blend the filling: Add all cashew filling ingredients to a high-speed blender and blend until completely smooth and creamy.
Assemble the casserole: Reduce the oven to 375°F and grease a 9×13-inch baking dish. Add the potatoes, veggie mixture, cashew filling, and 2 tablespoons dill. Stir gently until evenly combined.

Bake: Bake uncovered for 25-30 minutes, until the edges are set and the center is no longer liquid.
Rest and serve: Let cool for 15-20 minutes to set. Top with the remaining dill, then slice and serve.

Make ahead & storage

Whether you’re planning a holiday brunch or stocking your fridge for the week, this Vegan Breakfast Casserole is easy to make ahead and reheat. Here are a few quick tips!

Meal prep

Prep the components: Roast the potatoes, cook the veggie-tempeh mix, and blend the cashew filling up to 1 day in advance. Store each component separately in an airtight container in the fridge.
Assemble later: When you’re ready to bake, combine everything in the baking dish and follow the recipe as written.
Bake ahead: You can also bake the entire casserole in advance, refrigerate it, and reheat individual slices as needed.

Storing leftovers

Fridge: Store leftover casserole in an airtight container in the refrigerator for up to 4 days.
Reheat: Warm individual slices in the microwave or reheat the casserole, covered, in a 350°F oven until heated through.
Keep it covered: Cover the casserole tightly to prevent the filling and potatoes from drying out.

Freezing

Freeze individual portions: This recipe is freezer-friendly! Let the casserole cool completely, then wrap individual slices or place them in freezer-safe containers. Freeze for up to 2 months.
Thaw overnight: Transfer frozen portions to the refrigerator and let them thaw overnight before reheating.
Expect a slight texture change: The cashew filling may be a little softer after freezing and thawing, but the casserole should still taste delicious.

FAQ

Yes! You can prep the components ahead of time and then just assemble the casserole when you’re ready to bake.

You can swap the tempeh bacon for vegan sausage, vegan bacon, crumbled tofu, or extra vegetables like mushrooms.

No. For a quicker option, boil the cashews for 10-15 minutes, then drain before blending. If you have a high-powered blender (like a Vitamix), you can also just add the cashews as is.

The edges should look firm and set and the center should no longer appear liquid. Keep in mind that it will continue to firm up as it rests.

Yes. Most of the ingredients are naturally gluten-free, so just be sure to choose a certified gluten-free tempeh bacon and check the labels on your other packaged ingredients.

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Vegan Breakfast Casserole with Tempeh Bacon

This Vegan Breakfast Casserole combines roasted potatoes, veggies, tempeh bacon, and a creamy cashew filling for a hearty, flavorful breakfast or brunch. It's perfect for meal prep, holidays, or feeding a hungry crowd!

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 55

Resting Time 15

Total Time 1 30

Servings slices

Calories 125kcal

Ingredients

2 cups potatoes diced into ½-inch cubes
2 tablespoons olive oil divided
1 cup diced yellow onion about 1 medium onion
1 cup diced red bell pepper about 1 medium pepper
6 ounces tempeh bacon chopped
2 cups spinach
1 teaspoon salt divided
½ teaspoon black pepper divided
3 tablespoons chopped fresh dill divided

Cashew Filling

1½ cups raw cashews soaked overnight or boiled for 10-15 minutes and drained
1½ cups water
⅓ cup nutritional yeast
3 tablespoons cornstarch
1 medium lemon juiced (about 2-3 tablespoons)
1½ teaspoons Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon turmeric

Instructions

Preheat the oven to 425°F. Toss the potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread onto a parchment-lined baking sheet and roast for 20-25 minutes, or until beginning to brown and almost fork-tender.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 3-4 minutes, until slightly softened. Add the tempeh bacon and cook for another 3-4 minutes, or until lightly browned. Stir in the spinach and cook just until wilted. Season with the remaining ½ teaspoon salt and ¼ teaspoon black pepper.
Add the drained cashews, water, nutritional yeast, cornstarch, lemon juice, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, pepper, and turmeric to a high-speed blender. Blend until completely smooth and creamy.
Reduce the oven temperature to 375°F and lightly grease a 9×13-inch baking dish. Add the roasted potatoes and veggie-tempeh mixture. Pour the cashew filling evenly over the top and add 2 tablespoons of the dill. Gently stir until everything is evenly coated and distributed.
Bake uncovered for 25-30 minutes, or until the filling is set around the edges and the center is no longer liquid.
Let the casserole rest for 15-20 minutes to allow the filling to set. Sprinkle with the remaining fresh dill, then slice and serve.