Vegetarian Breakfast Casserole

Name: Vegetarian Breakfast Casserole
Total time: 60 min
Ingredients: 5 medium potatoes (about 22 oz.) (If you want it to be faster, you can also use store-bought southern style hash browns instead.); 1 medium onion, chopped; salt, to taste; black pepper, to taste; 1 teaspoon paprika powder; 10 oz silken tofu; 1 1/2 tablespoons olive oil; 1/2 teaspoon paprika powder; 1 pinch kala namak; 1 teaspoon turmeric; 1 tablespoon corn starch; 1 tablespoon fresh or frozen chives, cut into rings; 1/2 cup vegan cheese; 5 oz tempeh; 1 tablespoon BBQ-sauce; 1 teaspoon soy sauce; 1/2 teaspoon liquid smoke ((optional)); more vegan cheese to sprinkle on top; fresh chives; cherry tomatoes; green onions

veganheaven.org

This vegetarian breakfast casserole with BBQ tempeh "bacon" and potatoes is perfect for a hearty breakfast or even brunch. Delicious and super easy to make!

View full recipe on veganheaven.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at veganheaven.org.

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Ingredients

5 medium potatoes (about 22 oz.) (If you want it to be faster, you can also use store-bought southern style hash browns instead.)
1 medium onion, chopped
salt, to taste
black pepper, to taste
1 teaspoon paprika powder
10 oz silken tofu
1 1/2 tablespoons olive oil
1/2 teaspoon paprika powder
1 pinch kala namak
1 teaspoon turmeric
1 tablespoon corn starch
1 tablespoon fresh or frozen chives, cut into rings
1/2 cup vegan cheese
5 oz tempeh
1 tablespoon BBQ-sauce
1 teaspoon soy sauce
1/2 teaspoon liquid smoke ((optional))
more vegan cheese to sprinkle on top
fresh chives
cherry tomatoes
green onions