Breakfast Sausage Casserole


Ingredients:

2 containers of extra firm tofu

1 cup of nutritional yeast

1 tbsp of black salt

3 tsp of turmeric

3 tsp of garlic powder

1 large container of pico de gallo

1 tube of lightlife sausage

1 cup of Bob Red Mill's gluten free biscuit

1 cup of unsweet almond milk

2 cups shredded follow your heart cheddar


Heat oven to 400 degrees. Drain the tofu and then add it to a large mixing bowl. Then add in the nutritional yeast, black salt, turmeric, and garlic powder. Mix up the tofu until it looks like scrambled eggs. Then add in the pico de gallo, uncooked sausage, biscuit mix, almond milk, and one cup of the vegan shredded cheddar. Stir until everything is combined.


Grease a large casserole dish. Then pour in the mix and top with the remaining cup of vegan cheddar cheese. Bake for 1 hour and 10 minutes or until the casserole is firm and after inserting a fork comes out clean.




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