VEGAN VEGGIE LOADED STRATA

Updated: Sep 24, 2021

Ladies and gentlemen, are you ready for the best breakfast of your life? This VEGAN VEGGIE LOADED STRATA will blow whatever idea you had about breakfast right out of the water!



You’ve certainly heard of quiche. You may have even heard of frittata. But, do you know strata?

Those are all egg-based recipes that are traditionally served for breakfast. What makes them all different is their preparation and ingredients. A strata will have bread, milk and cheese added to the eggs, along with whatever other ingredients you want to include. It’s kind of a breakfast casserole, if you will. Since we’re doing a vegan version, we’ll be using JUST Egg. If you haven’t tried JUST Egg, it is the closest egg substitute to the real thing that I’ve tasted. I know omnivores who’d rather eat this than regular eggs! You should try it on its own in a scramble or omelette, but it is incredible in this recipe.



This recipe is actually an adaptation of a strata recipe they have on their website, and you can modify it however you want to make your own version.

In this case, I am loading it with veggies like mushroooms, onions, asparagus, kale and tomatoes. I’m also using Puerto Rican bread (pan sobao), Italian-style vegan sausage and shredded vegan mozzarella. The end result is AMAZING!

It’s not the fastest meal to put together, but it’s perfect for a weekend breakfast. Or you can prepare the whole thing the night before and store in the fridge to bake the next day.

Let’s get this party started, shall we?



VEGGIE-LOADED VEGAN STRATA


WHAT YOU'LL NEED:

  • 4 to 5 Cups bread, cut into 2-inch cubes (I’m using about 1/2 lb. vegan “pan sobao”)

  • 1 or 2 vegan sausages, crumbled

  • 8 Tbsp vegan butter

  • 1 onion, diced

  • 3 cloves garlic, minced

  • 6 to 8 oz mushrooms, sliced

  • 6 to 8 asparagus, diced

  • 2 Cups chopped kale

  • 1 tsp powdered sage

  • 1 Tbsp rosemary, finely chopped

  • 1/2 Cup non-dairy milk

  • 1 12oz bottle JUST Egg

  • 1 cup shredded vegan mozzarella

  • 1 tomato, thinly sliced

  • 1 tsp salt

  • ¼ tsp black pepper

  • Vegan parmesan cheese for topping

HOW TO MAKE IT:

  1. Preheat oven to 350°F

  2. To a large mixing bowl, add the bread cubes, chopped kale and the crumbled vegan sausage. Set aside.

  3. Place 1 tablespoon of the vegan butter in a skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes, until the onion is translucent. Add the asparagus and mushrooms and cook for another 5 minutes, until mushrooms are softened and starting to brown slightly. Transfer the mixture to the mixing bowl with the bread, kale and sausage.

  4. Add the remaining butter to the skillet over low heat. Once melted, add the rosemary and sage powder to the pan. Simmer for 4-5 minutes, until the butter is noticeably fragrant. Using a strainer to catch the cooked herbs, pour the herb butter evenly over the bread mixture and mix thoroughly.

  5. Add the milk, shredded cheese, salt, and pepper to the bowl. Shake the bottle of JUST Egg well, and pour the entire content into the bowl. Toss everything together, until evenly coated.

  6. Lightly grease an 8” x 8” baking dish. Pour in the ingredient mixture. Place the tomato slices in a layer over the top of the mixture. Sprinkle with vegan parmesan cheese, if using.

  7. Bake for 40 minutes, or until browned and crispy on top. It should still be moist on the inside. Take out of the oven and allow to set for at least 10 minutes before slicing.

  8. Enjoy!




Let me know if you make this! Tag me by using @mindfulgrub or the hashtag #mindfulgrub when you share your creations on social media. I‘d love to hear how it went for you!

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