Vegan Asian-American Breakfast Casserole
Introduction
Start your morning with a warm, comforting baked breakfast that encapsulates the essence of a cozy, nourishing start to the day. This vegan Asian-American inspired breakfast casserole combines the hearty textures of tempeh with the vibrant flavors of traditional Asian spices and sauces, all baked into one delicious dish.
Ingredients
- 200g tempeh, crumbled
- 1 red bell pepper, diced
- 1 cup chopped spinach
- 2 green onions, sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 cup vegan cheese, shredded
- 4 vegan eggs (prepared from a vegan egg substitute)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the sesame oil and saute the tempeh until golden brown.
- Add the red bell pepper, spinach, and green onions, cooking until they are just soft.
- Stir in the soy sauce, garlic powder, and ground ginger, cooking for another minute.
- In a large bowl, whisk the vegan eggs with salt and pepper.
- Add the cooked tempeh and vegetables to the bowl with the vegan eggs and mix well.
- Pour the mixture into a greased baking dish.
- Sprinkle shredded vegan cheese over the top.
- Bake for 25-30 minutes, or until the top is golden and the casserole is set.
- Let it cool slightly before serving.
Serve this delightful breakfast casserole warm, garnished with fresh herbs or a drizzle of sriracha for an extra kick. It's a perfect dish to energize your morning with a fusion of flavors that are sure to excite your palate!
Emily
| Nutritionfacts | Calories: 320, Fat: 18g, Carbs: 21g, Protein: 15g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Soy, sesame, gluten (depending on vegan egg and cheese brands) |