Fall Sweet Potato Breakfast Casserole (Vegan + Gluten-Free Option) | Recipe Cart

Ingredients

• 1 cup diced sweet potato
• 6 oz. baby bella mushrooms, diced
• 1/2 cup diced red bell pepper
• 1/2 cup finely diced onion
• 5 cloves garlic, finely minced
• Optional: 1/4 cup shredded vegan cheddar cheese
• Optional: 7 oz. ground vegan sausage (we used light life; use a gluten-free brand if needed)
• 2 handfuls roughly-chopped kale, stems removed
• Green onions, for garnish
• 1 (14 oz.) package extra-firm tofu, drained
• 2 tablespoons nutritional yeast flakes
• 1 tablespoon lemon juice
• 1/4 teaspoon turmeric
• 1/4 to 1/2 cup unsweetened almond milk, as needed*
• 1/3 tablespoon old bay seasoning
• 1/4 teaspoon black pepper
• Optional: 1/4 teaspoon Kala namak (Indian black salt; for eggy flavor)
• 1 tablespoon herbs, finely chopped (we used 1 teaspoon each finely chopped sage, thyme and rosemary)
• Salt, as needed to taste* (see notes)