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–+ servings
Vegan Cheesy Spinach Breakfast Casserole Strata

Cheesy spinach, mushroom, and bread casserole

3.80 from 24 votes
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Servings 16 servings

Ingredients
  

  • 4-8 ounces tempeh bacon optional
  • 8 ounces mushrooms cremini
  • 6 ounces onions yellow, 1 small or 1/2 large
  • 10 ounces spinach fresh or frozen
  • 3 cups milk soy, rice, almond, hemp
  • 6 ounces tofu silken
  • 3 tbsp flax seeds (ground)
  • 1/2 tsp nutmeg (dried)
  • 1/2 tsp black pepper
  • 8 ounces cheddar (shredded, vegan) mozzarella flavor, or other vegan cheese
  • 12 slices bread (gluten-free) cubed

Instructions
 

  • Oil an oven-proof casserole dish.
  • Preheat oven to 350F/180C/gas mark 4.
  • Mince the tempeh bacon and set aside.
  • Clean and thinly slice the mushrooms. Peel and mince the onions. Sauté onions and mushrooms in olive oil over medium heat until golden brown.
  • Squeeze the spinach dry if using frozen spinach.
  • Put the milk, tofu, flax seeds, nutmeg, and pepper in a blender or food processor and pulse just until blended.
  • In a large bowl, gently stir all ingredients until evenly mixed. Spread into the casserole dish.
  • Bake until golden and puffy, about 35-45 minutes. Let sit about ten minutes before cutting.

Notes

Per serving:
  • 132 calories
  • 5 g fat
  • 1 g saturated fat
  • 2 g monounsaturated fat
  • 1 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 264 mg sodium (with tempeh)
  • 264 mg potassium
  • 20 g carbohydrate
  • 3 g fiber
  • 5 g sugars
  • 5 g protein
  • 4 Weight Watchers Points Plus
Use Daiya cheese if you can. It's absolutely the best vegan cheese sold in the U.S. and Canada. I used Udi's gluten-free whole grain bread for this, as it's the most like ciabatta, which is perfect for this recipe. Don't use more tofu, or less milk, or any of the substitutions I'd normally encourage. Trust me on this one.