This scrumptious vegan Spinach and Cheese Casserole is perfect for breakfast, but you can eat and serve it any time of day, win applause, and leave everyone licking their plates. Vegan, nut-free, can be gluten-free.
I have for you a delicious breakfast recipe to fall in love with: my vegan Spinach, Sausage and Cheese Casserole.
It’s everything you want to eat for a great start to your day: savory, cheesy, warm with herbs, crunchy with chunks of toasted bread, delicious as anything and healthy to boot.
I prep casseroles like these for busy weekends when I can’t afford to spend an hour in the kitchen making breakfast, or when I have company coming over for brunch. I love that I can get it all done the night before and simply bake the day of. Or you can even freeze it for days and thaw and bake before serving.
The great thing about breakfast casseroles is the mad melange of tastes and textures that is almost guaranteed to please anyone’s tastebuds. I think they’re always a safe bet, whether you’re eating with vegans, vegetarians or omnivores, and they’re usually terrifically healthy as well, as this one is.
Hope you try!
Tips for making the perfect casserole:
- There are three layers in this casserole–the bread, the spinach-sausage filling, and the creamy tofu that brings it all together.
- You can use any bread of your choice. I used sourdough bread, but if you want wholegrain bread that’s fine, and so is gluten-free bread if you swing that way.
- You want to cut the bread into cubes as big as, say, croutons and you will actually toast them before adding them to the casserole. I know that seems like an extra step but you’ll get so much delicious crunch this way, you’ll be glad you did.
- The spinach adds freshness and health to this recipe, and you can use as little as two cups or as much as seven. I go somewhere down the middle and use five cups which is just enough to complement the rest of the cheesy, sausage-y filling.
- For the vegan sausage, use 14 oz of any ground meatless meat you like–TJ’s, Beyong Meat, Gimme Lean, Tofurky all work. You will saute the “meat” with the spinach first, before you layer it on.
- If you don’t want to use meatless sausage, use a veggie, like mushroom, or you can use seasoned jackfruit.
- For the tofu layer, use silken tofu. It adds another layer of protein, creamy texture, and is perfect in this casserole. The tofu gets blended with a tiny bit of nondairy milk and a few seasonings and it ties all the other tastes and textures together perfectly.
Ingredients for the spinach, sausage and cheese casserole:
- Bread (any kind you like–sourdough, wholegrain, any crusty Italian or French bread, or a gluten-free bread)
- Vegan sausage
- Silken tofu (or soft tofu)
- Nondairy milk
- Garlic powder
- Onion powder
- Vegan cheese
Looking for more vegan casserole recipes?
- Cheesy Vegan Breakfast Potato Casserole
- One-Pot Vegan Tater Tot Casserole
- Vegan Hash Brown Casserole
- Vegan Cheesy Croissant Casserole
- Vegan French Toast Casserole
Vegan Spinach, Sausage and Cheese Casserole Recipe:
Vegan Spinach, Sausage and Cheese Casserole
- 1 tbsp extra virgin olive oil (divided)
- 6 cups sourdough bread (slice and cut into 1-inch cubes. Or use Italian or French bread or wholegrain bread or glutenfree bread)
- 4 cloves garlic (minced)
- 14 oz vegan sausage
- 6 packed cups spinach
- 1/4 tsp nutmeg
- 1 tsp oregano
- 14 oz silken tofu
- 1/2 cup nondairy milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and ground black pepper to taste
- 8 oz vegan cheese
- Toss the bread cubes with 1/2 tbsp of oil, ground black pepper and salt.
- Heat a wok or large saucepan and add the bread cubes. Stir-fry the cubes until they start to turn golden-brown and crunchy. Remove to a plate and set aside.
- To the same pan, add the remaining oil. Add the garlic and the vegan sausage. Cook, stirring frequently, until the sausage starts to brown a little and is in separate bits, not clumped together. Help it if needed by pressing down with the tip of a spatula and separating it as it cooks.
- Add the spinach along with the nutmeg and the oregano. Cook, tossing, until the spinach wilts, about 2-3 minutes. Add salt and ground black pepper to taste and turn off heat.
- Place the tofu in a blender along with the milk, garlic powder, onion powder, pepper and salt and blend into a smooth paste.
- Lightly oil a 2-quart baking dish, or coat lightly with cooking spray. Layer half the bread cubes evenly at the bottom of the casserole.
- Layer on the spinach-sausage mixture and then sprinkle on half the cheese.
- Layer on the remaining bread cubes and sprinkle on the remaining cheese.
- Pour the tofu cream evenly over the bread cubes, pressing down with a spoon or ladle if needed to ensure the bread cubes are immersed. Some will still peek from the top but that's okay–you just want to make sure they absorb some of the moisture.
- At this stage you can either walk away for 15 minutes and bake to serve rightaway. Or cover with cling wrap and place in the refrigerator overnight. You can also freeze this casserole for several days and thaw before baking.
- Preheat the oven to 350 degrees Fahrenheit. Place the casserole inside the oven (don't forget to remove the cling wrap if you used it) and bake 50 minutes or until bubbly and the bread cubes are nice and golden.
- Let stand at least 10 minutes before serving.