Soy-Sausage Breakfast Casserole: VegNews Recipe Club

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Soy-Sausage Breakfast Casserole

 

 

Sometimes, you need a big, rich, sausage-y casserole. Whether your craving for a heavy, homey breakfast comes from the morning sky being clouded over and an unreasonably low temperature (which is what we have in San Francisco today!), or because you have hungry guests coming and need something that will really hit the spot, this casserole does the trick. It might not be quite as healthy as your usual oatmeal with fruit, but it's about a gajillion times better for you than a version with eggs and meat would be.

Serves 4

What You Need:2 tablespoons olive oil1 medium-size yellow onion, diced3 cups soy sausage, crumbled1 pound tofu, drained and crumbled2 cups soymilk1/2 teaspoon dried thyme1/4 teaspoon ground fennel seed1/4 teaspoon salt 1/8 teaspoon ground black pepper8 slices bread

What You Do:1. Preheat oven to 350 degrees. In a skillet over medium heat, heat olive oil. Add onion, cover, and cook until softened, about 5 minutes. Add soy sausage and cook, stirring occasionally, until browned, about 5 minutes. Remove from heat and set aside.2. In a bowl, combine the tofu, soymilk, thyme, fennel seed, salt, and pepper to taste and mix well. Blend in the sausage mixture and set aside.3. Tear bread into bite-sized pieces and place in a lightly oiled shallow 9x13 baking dish. Pour sausage mixture evenly over bread and set aside until the liquid is absorbed, about 20 minutes or refrigerate overnight. 4. Bake casserole until puffy and lightly browned, about 45 minutes. Let stand 10 minutes before cutting into squares. Serve warm.

 

More Food News!What's Cooking on VegNews.com: Cherry Walnut CookiesCafé VegNews: Sweet-Potato Falafel Featurette: Summer Grilling TipsThis Week's Giveaway: Dandies Vegan MarshmallowsThis Just In: Coconut Bliss Bars!

 

 

 

 

 

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 Soy-Sausage Breakfast Casserole

 

 

 

 

 

Sometimes, you need a big, rich, sausage-y casserole. Whether your

craving for a heavy, homey breakfast comes from the morning sky being clouded

over and an unreasonably low temperature (which is what we have in San Francisco

today!), or because you have hungry guests coming and need something that will

really hit the spot, this casserole does the trick. It might not be quite as

healthy as your usual oatmeal with fruit, but it's about a gajillion times

better for you than a version with eggs and meat would be.

 

 

 

 

 

Serves 4

What You Need:

 

 

 

2 tablespoons olive oil

 

1 medium-size yellow onion, diced

 

3 cups soy sausage, crumbled

 

1 pound tofu, drained and crumbled

 

2 cups soymilk

 

1/2 teaspoon dried thyme

 

1/4 teaspoon ground fennel seed

 

1/4 teaspoon salt

 

1/8 teaspoon ground black pepper

 

8 slices bread

 

 

 

 

 

What You Do:

 

 

 

1. Preheat oven to 350 degrees. In a skillet over medium heat, heat olive oil.

Add onion, cover, and cook until softened, about 5 minutes. Add soy sausage and

cook, stirring occasionally, until browned, about 5 minutes. Remove from heat

and set aside.

 

2. In a bowl, combine the tofu, soymilk, thyme, fennel seed, salt, and pepper to

taste and mix well. Blend in the sausage mixture and set aside.

 

 

3. Tear bread into bite-sized pieces and place in a lightly oiled shallow 9x13

baking dish. Pour sausage mixture evenly over bread and set aside until the

liquid is absorbed, about 20 minutes or refrigerate overnight.

 

 

4. Bake casserole until puffy and lightly browned, about 45 minutes. Let stand

10 minutes before cutting into squares. Serve warm.

 

 

 

 

 

 

 

More Food News!

 

What's Cooking on VegNews.com: Cherry Walnut Cookies

 

Café VegNews: Sweet-Potato Falafel

 

Featurette: Summer Grilling Tips

 

This Week's Giveaway: Dandies Vegan Marshmallows

 

This Just In: Coconut Bliss Bars!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

VegNews Magazine

PO Box 320130

San Francisco, California 94132

US

Read

the VerticalResponse marketing policy.