Creamy Vegan Breakfast Casserole

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Creamy Vegan Breakfast Casserole
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Creamy Vegan Breakfast Casserole

Servings

6

servings
Prep time

25

minutes
Cooking time

1

hour 

Ingredients

  • Millet Crumble

  • 1 cup millet, rinsed

  • 1¾ cups water

  • 1 teaspoon granulated garlic

  • 1 teaspoon granulated onion

  • 1 teaspoon date sugar

  • 1 teaspoon smoked paprika

  • ½ teaspoon italian seasoning

  • ½ teaspoon sage

  • ½ teaspoon fennel, crushed

  • ¼ to ½ teaspoon red pepper flakes, crushed

  • ⅛ teaspoon black pepper

  • 1 tablespoon tomato paste

  • Sauce

  • 2 15-ounce cans low sodium great northern beans, drained and rinsed

  • 1½ cups sweet potato puree

  • 2 tablespoons dijon or stone ground mustard

  • 1 tablespoon apple cider vinegar

  • ¼ cup nutritional yeast

  • 2 teaspoons salt substitute (such as Stardust by Well Your World)

  • 1½ teaspoons granulated garlic

  • 1½ teaspoons granulated onion

  • 1 teaspoon smoked paprika

  • ¾ teaspoon ground turmeric

  • ¼ teaspoon black pepper

  • 2 cups water

  • Remaining Ingredients

  • 32 ounces frozen shredded hashbrown potatoes

  • 1 red bell pepper, diced

Directions

  • Millet Crumble Directions
  • Add all the millet crumble ingredients to a 3-quart Instant Pot and cook at high pressure for 10 minutes. Allow the Instant Pot to do a natural release. *See notes for stovetop directions.
  • Fluff the cooked millet with a fork and stir to ensure all the spices and tomato paste are evenly distributed.
  • Use immediately, or store in the fridge until ready to assemble the casserole.
  • Sauce Directions
  • Add all sauce ingredients to a high speed blender or food processor and blend until smooth.
  • Casserole Assembly Directions
  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the potatoes and bell pepper to a large mixing bowl.
  • Reserve about a cup of the millet crumble, and add the rest to the mixing bowl.
  • Reserve about a cup of the sauce, and add the rest to the mixing bowl. Then stir until everything in the bowl is evenly coated in the sauce.
  • Add the mixture to a 9 x 13-inch glass casserole dish, and smooth out the top.
  • Spread the remaining sauce evenly over the top, and crumble the remaining millet evenly over the casserole.
  • Cover with foil and bake for about an hour or until the potatoes are fully cooked through. Then uncover and bake another 10 to 15 minutes until the sauce on top is mostly dry and starting to brown around the edges.

Recipe Video

Notes

  • Stovetop Millet Crumble Directions: Add all millet crumble ingredients along with an additional ¼ cup water to a large pot on medium-high heat. Bring to a boil, then reduce to a simmer for 15 to 20 minutes covered. Then remove from the heat and let sit covered for 10 minutes.