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!
Servings 12 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 9x13-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.
Nutrition
Calories: 125kcal | Carbohydrates: 13g | Protein: 5g | Fat: 6g | Fiber: 3g