The Philly Recipe Project: Showing you new ways to use delicious vegan products local to Philly at home!
Fill up on a breakfast strata with a little bit of "everything" in it!
Breakfast dishes can feel lacking sometimes. There's not a ton of room for that feeling after eating this breakast strata though. Layers of everything bagel cubes are loaded up with veggies, vegan cheese, and vegan breakfast sausage. Plus it has all the eggy vibes you're looking for in a breakfast dish with the help of a tiny bit of black salt.
The backbone of this baked breakfast casserole are Philadelphia-based Kismet Bagels everything bagels!
2-3 Kismet Bagels everything bagels
1 small tomato, diced
1/2 yellow onion, diced
1/2 red pepper, diced
1 cup baby spinach, chopped
1 1/2 cups cashew milk
1 1/4 cups vegan parmesan, grated
1 tbsp tapioca flour
2 tbsp cornstarch
1 tbsp sunflower oil
2 tsp nutritional yeast
1/4 tsp dried mustard
1/8 tsp black pepper
1/8 tsp black salt
1 tsp salt
1 tsp onion powder
1 1/2 tsp baking powder
vegan breakfast sausage (recipe included)
1 cup tvp
1/4 tsp black pepper
1/4 tsp fennel seed
1/4 dried rosemary
1/4 tsp dried thyme
1/2 tsp dried sage
1 tbsp maple sugar or maple syrup
1 1/2 tbsp cornstarch
1 tsp apple cider vinegar
1 clove garlic, grated
1/2 tsp onion powder
3/4 cup mushroom broth
1/2 tsp liquid smoke
1 tsp smoked paprika
1/4 tsp red pepper flakes
1 1/2 tbsp soy sauce
1 tsp smoked salt
2 tsp sesame oil
Slice your everything bagels into cubes.
For breakfast sausage, add mushroom broth, apple cider vinegar, liquid smoke, soy sauce, and sesame oil to a small saucepan and bring to a boil, or to a microwave safe container and microwave for 50 seconds. Mix tvp into liquid. Mix spices well into tvp and allow to sit for 10-15 minutes.
With a fork or whisk, mix "egg" seasonings (nutritional yeast, dried mustard, black pepper, black salt, salt and onion powder) with tapioca flour, corn starch, and baking powder together in a small bowl. Pour cashew milk into bowl and whisk for 30 seconds. Place in refrigerator until step 6.
Preheat oven to 375°F To tvp mixture, sprinkle in cornstarch and mix well. Line a baking sheet with parchment. Place spoonfuls of the mixture on the baking sheet about 1/2 inch apart. Press the mounds of sausage together with the back of a spoon. Place sausage in oven and remove after 15 minutes or until sausage mounds are browned around the edges.
Line the bottom of a casserole dish with half of the cubed bagels. Sprinkle in a layer of half of you spinach, red peppers, tomatoes and onions. Break up a couple of sausage mounds and sprinkle them in a layer. Sprinkle 3/4 of the grated vegan parmesan over everything.
Repeat the layering process with the remaining half of your bagels and vegetables. Top everything with the remaining grated vegan parm. Remove the "egg" mixture from the refrigerator and pour evenly overtop of everything.
Allow to sit for anywhere between 1 and 24 hours.
- Once ready to cook, preheat oven to 350°F. Place the strata in the oven covered with foil or an oven-safe lid. Bake for 30 minutes. Turn oven to 375°F and bake uncovered for 15-20 more minutes. Remove, cool, and serve!