This casserole was a huge hit at the vegan food sampling tent at one of the past Tampa Bay Veg Fests! It's worth bringing it back as it would be perfect for an Easter brunch!
By Kimberly Gronemeyer
(Makes 6-19 servings depending on how hungry you are!)
16 oz. frozen tater tots
9 vegan breakfast sausage patties
½ yellow onion, chopped
3 cloves of garlic, minced
8 ounces mushrooms, chopped
1/2 sweet red pepper, chopped
1 12 oz. bottle Just Egg
1 cup plain, unsweetened non-dairy milk
1 tsp powdered garlic
1 tsp onion powder
1 tsp ground pepper
2 tsp dried parsley
8 oz. vegan cheddar cheese shreds
Preheat oven to 350 degrees. Lightly grease a 9x9 inch casserole dish. Cook tater tots and sausage patties as directed on the packages.
In the meantime, in a medium size lightly greased pan over medium heat, sauté diced onion until soft, add garlic and sauté another minute. Add peppers and mushrooms and cook until soft and most of the excess liquid has evaporated. Remove from heat.
Next, line up the tater tots in rows in the bottom of your 9x9 dish. Chop up the sausage patties and sprinkle evenly over the tater tots. Spread the vegetable mix over the sausages and sprinkle the cheese evenly over the sausage mixture. In a small bowl, whisk the Just Egg with the milk and seasonings. Pour egg mixture evenly over the top so that most of the ingredients are covered. Place dish uncovered in the center of the oven and cook approximately 75 minutes. It is not done unless the edges have begun to brown, the top feels firm to the touch, no liquid is visible and a knife stuck in the middle is not wet. Allow to set at least 5 minutes before cutting into squares. Serve warm.
(This can be assembled the night before. Cover with foil and store in fridge overnight before cooking as directed.)