Indulge in this mouthwatering Vegan Breakfast Lasagna that's perfect for a weekend brunch. Layers of tofu scramble, hash browns, and vegan cheese sauce come together to create a scrumptious and satisfying morning treat.

Quick Info

⏱️ 105 min • 🍽️ 9 servings • ⭐ 100%

Nutrition

382 cal • 10g protein • 34g carbs • 21g fat

Tags

[Dairy-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Breakfast] • [Dinner] • [Fusion] • [Under 1 Hour]

Ingredients

• 3 tbsp avocado oil
• 1 green bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 orange bell pepper, julienned
• 1 medium sweet or white onion, julienned
• 1 entire pack of white mushrooms, julienned
• 1 pack beyond sausage
• 5 Yukon gold potatoes, diced
• ½ tbsp all purpose seasoning (I use Goya)
• ½ tbsp garlic and onion powder (or season to taste)
• 1 tbsp smoked paprika
• 9 lasagna noodles, cooked
• ½ cup vegan butter
• 3 tbsp AP flour
• 2 cups unsweetened plant milk
• ¾ cup nutritional yeast
• 1 pack violife smoked provolone slices
• 1 bottle of just egg
• 1 pack violife cheddar shreds
• Annie’s biscuits, baked according to instructions
• Diced chives for garnish

Instructions Preview

1. Sauté all the veggies, mushrooms and beyon…
2. Meanwhile, boil water and season it with s…
3. In another pot on low medium heat add some…

…and 3 more steps

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Recipe by: Tarey Beckwith • From: Tasty