I recently shared this recipe on Healthy Living Blogs and decided it deserved a post of it’s very own (the original recipe is buried in a much longer post!)

JL’s Vegan Breakfast Casserole

Serves 4

Pre-heat oven to 375; Spray a baking dish with olive oil

Saute the following in a skillet for about 8 minutes:

1T olive oil

1 half of a small yellow onion, diced

2 cloves of garlic, minced

2 small stalks of celery, diced

2 small carrots, diced

1 half of a large green pepper, diced

2 cups of kale, torn into small pieces

Dash of thyme

8 strands of saffron

Dash of sweet basil

S+P to taste

In a blender:

1/2 block of firm tofu

2T almond milk

S+P to taste

Blend until mixed (less than a minute)

In a large mixing bowl mix the blended tofu and cooked veggies. Fold in a 1/2 cup Daiya vegan cheddar cheese and pour into casserole dish. Place thinly sliced tomatoes over the casserole

Bake for 35 minutes.

Most of us have veggies, greens and tofu hanging around. You can play with this casserole and create something based on the produce you have on hand right now!

Original post: Vegan Mofo + The 7 Meal Challenge + BOOK REVIEW Cooking With The Seasons: Fall/Winter (November 1, 2010)