Vegan Strata Recipe for a Delicious Plant-Based Breakfast

Looking for a hearty, comforting dish that’s perfect for brunch, lunch, or even dinner? This vegan strata recipe is exactly what you need!

Strata, traditionally a layered egg and bread casserole, gets a delicious plant-based makeover here. By using a savory blend of tofu and chickpea flour as the “egg” base, combined with fresh vegetables, herbs, and crusty bread, this dish is both filling and flavorful.

Whether you’re cooking for a crowd or meal prepping for the week, this vegan strata offers a satisfying and wholesome option that’s easy to customize.

It’s also a fantastic way to use up leftover bread and veggies, making it an economical and zero-waste-friendly meal. Plus, this recipe is naturally gluten-free if you choose gluten-free bread!

So, let’s dive into how to create this delightful vegan strata that will become a staple in your plant-based kitchen.

Why You’ll Love This Recipe

Vegan strata is a game-changer for anyone who loves casseroles but wants to keep it plant-based. Here are some reasons why this recipe stands out:

• Versatile and customizable: Use whatever vegetables and herbs you have on hand to make it your own.
• Protein-packed: The tofu and chickpea flour combo provides a rich source of plant protein.
• Make-ahead friendly: Prepare it the night before and bake in the morning for an easy brunch.
• Comfort food: Warm, soft bread layered with a creamy tofu custard and veggies makes every bite satisfying.
• Great for gatherings: Easily doubles or triples to feed a crowd.

Ingredients

• 8 cups day-old crusty bread, cubed (sourdough or French bread works well; gluten-free if needed)
• 1 block (14 oz) firm tofu, pressed and crumbled
• 1/2 cup chickpea flour
• 2 1/2 cups unsweetened plant-based milk (almond, soy, oat, etc.)
• 1/4 cup nutritional yeast
• 3 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium red bell pepper, diced
• 2 cups fresh spinach, roughly chopped
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric (for color and subtle flavor)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Equipment

• Large mixing bowl
• 9×13 inch baking dish
• Medium skillet
• Blender or food processor
• Measuring cups and spoons
• Spatula or wooden spoon
• Knife and cutting board

Instructions

1. Prepare the bread: If your bread isn’t already stale, cube it and toast in the oven at 300°F (150°C) for 10 minutes to dry it out slightly. Set aside.
2. Sauté the vegetables: Heat 2 tablespoons olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add garlic and bell pepper, sauté for another 3-4 minutes until soft. Stir in spinach and cook until wilted. Remove from heat and set aside.
3. Make the tofu custard: In a blender or food processor, combine crumbled tofu, chickpea flour, plant-based milk, nutritional yeast, remaining 1 tablespoon olive oil, thyme, smoked paprika, turmeric, salt, and pepper. Blend until smooth and creamy.
4. Combine strata components: In a large mixing bowl, toss the bread cubes with the sautéed vegetables. Pour the tofu custard over the bread mixture and gently fold to combine, making sure all the bread is coated.
5. Assemble the strata: Transfer the mixture into the greased 9×13 inch baking dish. Press down lightly to compact the bread and vegetables.
6. Chill and soak: Cover the dish with plastic wrap or foil and refrigerate for at least 2 hours, preferably overnight. This allows the bread to soak up the custard mixture.
7. Bake: Preheat your oven to 350°F (175°C). Remove the cover and bake the strata for 50-60 minutes, or until the top is golden brown and the custard is set.
8. Rest and serve: Let the strata cool for 10 minutes before slicing. Garnish with fresh parsley and enjoy warm.

Tips & Variations

“Feel free to swap in your favorite veggies like mushrooms, zucchini, or kale for a new twist each time you make this dish!”

• Make it gluten-free: Use gluten-free bread and ensure your plant-based milk and nutritional yeast are gluten-free.
• Add vegan cheese: Sprinkle your favorite vegan cheese on top before baking for extra richness.
• Use fresh herbs: Fresh thyme, rosemary, or basil can elevate the flavor.
• Boost protein: Add cooked vegan sausage or tempeh for a heartier strata.
• Make mini portions: Use muffin tins for individual strata servings—perfect for meal prep or parties.

Nutrition Facts

Serving Suggestions

This vegan strata pairs wonderfully with a fresh green salad dressed in lemon vinaigrette or a side of roasted potatoes for a filling breakfast or brunch.

For a lighter meal, serve with a bowl of Low Calorie Vegetable Soup Recipe for Healthy Eating or a crisp Lipton Vegetable Dip Recipe: Easy Party Favorite.

For something sweet afterward, you can try the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a delightful plant-based dessert.

Conclusion

This vegan strata recipe is a fantastic addition to any plant-based cook’s repertoire. It’s easy to prepare, nourishing, and endlessly adaptable to whatever ingredients you have on hand.

By swapping traditional eggs for a tofu and chickpea flour custard, this dish maintains the classic strata’s comforting texture and flavor without compromising on nutrition or taste.

Perfect for meal prep, brunch with friends, or a cozy family dinner, this strata brings warmth and heartiness to the table. Don’t hesitate to experiment with different veggies and spices to keep this recipe fresh and exciting.

If you enjoyed this recipe, be sure to explore more creative plant-based meals like our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or the Vegan Bread Machine Recipe for Soft, Delicious Loaves to complement your cooking adventures!

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