Hearty Vegan Breakfast Casserole Recipe with Sausage, Potatoes, and Cheese
Prep time 20 minutes | Cook Time 30-40 minutes
One of the things I really missed when I first went vegan was going out for a delicious breakfast or brunch. This vegan breakfast casserole with tempeh sausage, potatoes, vegetables, and vegan cheese is the type of vegan breakfast food that shows you you can still enjoy a decadent brunch.
The savory flavor of tempeh sausage with perfectly roasted potatoes creates a healthy protein- and calcium-rich vegan breakfast that is filling, comforting, and delicious.
Topped with gooey vegan cheese, this casserole melds together the rich flavors and is the perfect meal to serve to friends while you sit around the table drinking cup after cup of coffee (or tea!).
This recipe is a wonderful option for leisurely weekends or holiday gatherings, making it not just a great vegetarian breakfast but also a fantastic centerpiece for any breakfast table. Easy to prepare and deliciously comforting, this tempeh recipe is sure to please everyone in the family.
Not only is this is a nutritious and yummy, protein-rich vegan breakfast that will keep you satiated until lunch time, but I have also served ito to many non-vegans and they always go back for seconds.
Ingredients & Instructions
Ingredients:
1 package of tempeh
1 tablespoon of fennel seeds
1 tablespoon of dried sage
1 teaspoon of smoked paprika
1 teaspoon of dried oregano or 1 & 1/2 teaspoon of fresh oregano
½ teaspoon of black pepper
2 cloves of garlic, minced
2 tablespoons of tamari/Bragg’s Liquid Aminos/soy sauce
1/2 to 1 cup vegan chicken broth - see my recommendations under notes and adjustments
Juice of ½ of a lemon
4 medium yellow potatoes, peeled and cut into small pieces about 1 inch in size
½ of a yellow onion, finely chopped
1–2 tablespoons of olive oil
1 hot or 2 medium/mild hatch green chiles, diced and seeded
1 red bell pepper, diced
1 bunch of rinsed and chopped spinach (optional)
Salt to taste
Step 1 - Make the Tempeh Sausage
Note: you can substitute tofu - if you want to do that see the notes and adjustments below
Crumble the block of tempeh into a frying pan and cover with water. Steam the tempeh over medium-low heat until most of the water is absorbed, about 10 minutes. (This step removes some of the naturally bitter flavor from the Tempeh)
Step 2 – While Tempeh is Steaming, Mix Up the Marinade
In a bowl combine the fennel seeds, chopped garlic, and 1 teaspoon of salt. Use a pestle to mash these ingredients together - you want the fennel seeds to crack open and the garlic and salt to combine in a rough paste
To your bowl add the following ingredients: 1 tablespoon of dried sage, 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano (or 1 & 1/2 teaspoon of fresh oregano), the juice of 1/2 of a lemon, 2 tablespoons tamari/Bragg’s/soy sauce, 1/2 teaspoon of black pepper, and 1/2 cup of vegan chicken broth
Mix the ingredients until they are very well combined
Once your tempeh is done steaming, add the tempeh to the bowl of marinade and let it sit to the side while you prepare the rest of the casserole. You can put it in the refrigerator for several hours if you want to do this step first
Step 3 – Make the Potato Mixture
Add 3/4 cup of finely diced onion to a bowl
Add in 4 yellow potatoes that have been peeled and diced into 1-inch pieces
Add in 1 diced and seeded hot Hatch green chile or 2 medium or mild chiles if you don’t like heat (See notes and adjustments)
Add about 1 tablespoon of olive oil and about 1/2 teaspoon of salt and mix very well
Step 4 – Put the Casserole Together!
Preheat your oven to 425 degrees Fahrenheit
Use a slotted spoon to remove the tempeh sausage from the marinade and put into the bottom of a 9x9 inch baking pan
Optional: add in about 1/4 to 1/2 of the leftover marinade to the baking dish
If you are using spinach, add your chopped spinach on top of the tempeh layer
Sprinkle your diced red peppers on top of the tempeh mixture evenly
Put your potato mixture on top of the red peppers and spread into an even layer
Cover the baking dish tightly with aluminum foil and bake for about 30 minutes until the potatoes are tender and a fork can go through without resistance
Remove your casserole from the oven carefully remove the aluminum foil, and cover the top of the potatoes with a layer of shredded vegan cheese - I like to use cheddar or a Mexican-style vegan cheese blend
Re-cover the casserole with the aluminum foil and let bake for another 10 minutes or until the cheese is melted
I love to serve this with a side of toast or corn tortillas and some in season fruit – Enjoy!
Notes and Adjustments:
If you want to replace the tempeh with tofu, press a block of tofu, crumble it, and add it to the marinade and let sit for about 20-30 minutes (skip the steaming step)
Hatch green chiles are a must for this recipe. If you can’t find them in your local store, check out my links below to order them online. If you are using HOT hatch chiles, stick to only one until you try this once. They tend to be very hot (no really!), even if you like it spicy!
The quality of the vegan chicken broth you use will really make a difference in this recipe. My favorite broth is Better than Bullion brand. This can be difficult to find but I will put a link to where you can order it below – stock up! This stuff is truly the best.
Links: When available we use affiliate links and may earn a commission As an Amazon Associate I earn from qualifying purchases.
🌶️ get your authentic Hatch chiles here:
hot chiles https://amzn.to/4bUojYI (Amazon)
whole mild chiles https://amzn.to/3KiSvkn (Amazon)
diced mild chiles https://amzn.to/4fWWKjp (Amazon)
Better than Bouillon Vegetarian No Chicken Base https://amzn.to/4crZBPu (Amazon)
