Vegan Biscuit Casserole for the Week

Ran out of vegan breakfast sandwiches as well as tofu scrambles, so I threw together this casserole to hold the Veganaut and I over several days.

Ingredients for the biscuit layer:

  • 4 cups flour
  • 2 TBsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup vegan margarine, sliced

    photo 1

    pre-cooked

  • 2 cups almond milk mixed with 2 TBsp apple cider vinegar (to make soy buttermilk)

Make the soy buttermilk and set aside. In your food processor mix together the flour, baking powder, baking soda and salt. Then add the margarine and soy buttermilk and blend.

In a large casserole dish spread this dough out over the bottom after spraying with non stick spray.

post cooking

post cooking

Place a heaping layer of fresh spinach on top of the dough.

Next make the hash layer: chop one bag of fingerling potatoes and fry in olive oil. Once browning add one package of sliced vegan apple flavored breakfast sausage. Lastly stir in 1/2 tsp thyme, 1/2 tsp cayenne pepper, and 1 tsp cumin to this.

Layer this on top of the spinach.

Next go back to your food processor: put in 1 block extra firm tofu, 2 tsp Vegg, and 1 cup almond milk. Blend.

Layer this on top of the hash. Then place a heaping layer of Daiya cheddar on top of this.

Lastly bake at 400 for 40 minutes. This will give you at least 4-5 days of breakfast for two!photo 4

 

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