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This Vegan Sweet Chili Doritos Macaroni and Cheese is going to change the way you think about vegan mac and cheeses. 

It’s creamy (and stays creamy!), comforting, and completely delicious. The combination of mac and cheese and Doritos is a classic food combo that was born to happen.

We took a pan of this to my cousin’s baby shower last year, and ALL the guests, from age 5 to 85, raved about it! These are people who’ve never eaten vegan mac in their lives, so I considered it a major win. 

The pan was gone in seconds which was, first of all, relieving because you know the nerves you get when you bring a vegan dish to any family party.

But it was also a very clear sign that I needed to share this recipe with the world because every vegan needs this one in their back pocket for that family party confidence!

Our tofu cheese sauce makes this the creamiest mac and cheese, and not one cashew is needed. Serve this delicious dish on its own, pair it with some soup or salad, or serve it as a side dish with one of our suggestions below. Perfect for parties, potlucks, or quiet evenings at home.

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Why You’ll Love This Vegan Dorito Mac and Cheese Recipe

• Delicious – Even the nonvegans rave about the flavor. From my cousin’s 5-year-old to my 80-something-year-old grandparents, no one can resist. 
• Comforting – This recipe combines two great classic comfort foods that are both exciting and nostalgic.
• Creamy – Thanks to our signature tofu cheese sauce method, you get the dreamiest, creamiest results without a single cashew!

Ingredients for Doritos Baked Mac and Cheese

Pasta/Macaroni – We like elbow macaroni or small shells. Most commercial pasta brands in the US are vegan-freindly, but feel free to check out our Vegan Pasta List for more info!

Vegan cheddar shreds – We like Vevan or Daiya shreds for this recipe. I try to avoid a higher heat cheese like Violife because I find it’s tough to get that melt on top with a home oven.

Spicy Sweet Chili Doritos – Crushed. See the section below for more on vegan Doritos varieties throughout the world.

Firm tofu – Be sure to use firm and not extra firm tofu or soft.

Non-dairy milk – Plain and unsweetened, that’s important! We like Elmhurst’s unsweetened cashew milk.

Refined coconut oil – This is important: Make sure the coconut oil you use is “refined” coconut oil, so it doesn’t taste like coconut. If it says “unrefined” or “virgin” on the bottle, do not use it.

White miso – We love using Miso Master brand miso in our recipes.

Yellow mustard – This adds another level of tangy cheddar flavor.

Apple cider vinegar – You can sub white vinegar if needed.

Spice Cabinet: salt, onion powder

How to Make Spicy Sweet Chili Doritos Mac and Cheese

Step 1 – Cook Your Pasta

Use the lowest number they give on the package instructions in the time range to cook the pasta just below al dente. The pasta will continue to cook in the oven.

Step 2 – Make the Tofu Cheese Sauce

Add all the ingredients for the tofu cheese sauce to a high-powered blender or food processor. 

Blend the mixture, starting at a low speed and slowly increasing to high (use your tamper if needed), for at least 4-6 minutes. 

When ready, the sauce mixture will go from gritty and matte to smooth and shiny. That part is the key!

Step 3 – Bake Your Mac n Cheese

Preheat your oven to 325°F and combine the sauce and pasta in your baking dish. 

Top the sauced pasta with an extra cup of vegan cheddar, cover tightly with aluminum foil. and bake in the preheated oven for 15 minutes.

Sprinkle the baked mac with extra Sweet Chili Doritos and serve immediately!

Recipe Notes and Tips

• Make sure you use a coconut oil that’s labeled “refined” so you do not get a coconut flavor.
• Do not use silken tofu. Soft or silken tofu will create a much looser sauce, and the sauce is creamy enough!
• Use any plant milk you like (soy, almond, oat, etc.), but make sure you use something with as neutral a flavor as possible. We love the unsweetened line of plant milks from Elmhurst.
• Blend the sauce until absolutely, completely. smooth. You want to fully emulsify the tofu and coconut oil, so blending can take up to 6 minutes. You’ll know it’s ready when the mix goes from gritty and matte to smooth and shiny. 
• Make sure you use a high-power blender for best results and lean on your tamper to help you get things going. We’ve used our Vitamix plenty of times for this recipe, but our Salton Power Blender works just as well for a far more reasonable price!
• Serve the baked mac and cheese on a heat source like the Salton XL Hotray Warming Tray. Keeping the mac and cheese hot helps keep that sauce nice and creamy!
• Hippeas makes a widely available vegan nacho cheese chip if you can’t find vegan Doritos in your area.

What Doritos are Vegan?

To my knowledge, the only vegan friendly Doritos in the US are the purple-bagged Spicy Sweet Chili Doritos used in this recipe.

Most Doritos have dairy in them, and a couple, including the Salsa Verde flavor in the green bag, contain chicken fat and aren’t even suitable for vegetarians.

There are a couple international flavors not available in the US that are suitable for vegans. 

Be sure to read the package before purchasing or find the full ingredient lists for all your favorite flavors on the Doritos’ product page on their website.

Hippeas also makes a vegan nacho cheese chip if you can’t find vegan Doritos in your area.

To Make Your Own Doritos

Thee Burger Dude provides recipes for vegan versions of nacho cheese and cool ranch flavors of Doritos he boasts as “Easy, delicious, and almost unrecognizably vegan!”. You can find both his Homemade Doritos Recipes here. 

How to Serve Doritos Macaroni and Cheese

This amazing vegan macaroni and cheese recipe is a perfect meal all on its own or paired with some soup or salad.

We love it with our Vegan Tomato Soup or Vegetable Soup, or alongside a White Bean Toona Sandwich

This Doritos vegan macaroni and cheese also goes great as a side with our TVP Meatloaf or Buffalo Soy Curls.

How to Store Leftover Macaroni and Cheese

This Doritos vegan macaroni and cheese makes amazing leftovers. You can even make a big tray and save, and even freeze, some for later!

In the fridge: Let mac and cheese cool fully. Store in an air-tight container in the fridge for 5-7 days. 

In the freezer: You can freeze leftover tofu baked mac and cheese in an airtight container or freezer-safe bag for up to 2 months.

We like to freeze leftovers in our 2-Cup Souper Cubes and pop them out once frozen to store in a freezer-safe bag. This gives us the perfect 1 or 2-serving portion for a quick dinner.

You can also cook the cheesy pasta right in the 2-Cup Souper Cubes, but it would probably need less time.

How to Reheat Leftover Macaroni and Cheese

Reheat in a preheated oven, covered, at 350°F for about 10-15 minutes until hot. To maintain maximum creaminess, I like to add just a little plain, unsweetened non-dairy milk over the mac and cheese before covering.

If reheating in the microwave: Add a little unsweetened plain plant milk (I do a teaspoon or two per bowl) and reheat at 75-80% for 2-2.5 minutes until hot. Make sure you’re using plain, unsweetened, and neutral plant milk. We love the unsweetened line from Elmhurst.

To reheat from frozen: Defrost in the microwave on 50% for about 3-4 minutes until thawed. Add a little unsweetened, plain plant-based milk and reheat on high for 2-3 minutes until hot. For conventional ovens, place in an oven safe dish, add a little unsweetened plain plant milk, cover, and bake at 350° for 35-40 minutes.

FAQs

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More Vegan Mac and Cheese Recipes

• Vegan Baked Macaroni and Cheese
• Sweet Potato Mac and Cheese
• Silken Tofu Mac and Cheese
• Vegan Beer Cheese Mac

We’d love to hear what you think about this recipe! 

Did you try it? Did you serve it to anyone who’s never had vegan mac and cheese before? And did they love it? Let us know by leaving a star rating and comment in the section below the recipe card. 

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Vegan Doritos Mac and Cheese

This Vegan Doritos Mac and Cheese is like no other mac and cheese you’ve ever tasted. Creamy, comforting, and delicious, it’s everything you love about baked mac and cheese but vegan, and with loads of crushed Spicy Sweet Chili Doritos in every creamy bite. Whether your guests are vegan or not, they’ll love this Spicy Sweet Chili Mac and Cheese.

Course Entrees, Main Course, Vegan Dinner Recipes

Cuisine American, Baked, Pasta

Keyword baked vegan mac and cheese, dairy free mac and cheese, easy dairy free mac and cheese, healthy mac and cheese, plant based mac and cheese, tofu mac and cheese, vegan pasta recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 687kcal

Author Brittany Roche

Ingredients

• 16 oz elbows or shells
• 1 cup vegan cheddar shreds
• 1 cup crushed Sweet Chili Doritos

For the tofu cheese sauce:

• 14 oz firm tofu
• 1 cup plain unsweetened non-dairy milk
• 1 cup crushed Sweet Chili Doritos
• 1 cup vegan cheddar
• 1/2 cup melted refined coconut oil
• 2 Tbsp white miso
• 2 Tbsp yellow mustard
• 1 Tbsp apple cider vinegar
• 1 tsp salt
• 1/2 tsp onion powder

Instructions

• Cook your pasta according to the box directions. Use the lowest number in the time range they give you.
• Add all the ingredients for the tofu cheese sauce to a high-powered blender or food processor. Blend, starting at a low speed and slowly increasing to high (use your tamper if needed), for at least 4-6 minutes. When ready, the mixture will go from gritty and matte to smooth and shiny. That’s the key!
• Preheat your oven to 325F and combine the sauce and pasta in your baking dish. Top with 1 cup vegan cheddar and bake, covered tightly, for 15 minutes.
• Sprinkle the baked mac with extra Sweet Chili Doritos and serve immediately!

Notes

Make sure you use a coconut oil that’s labeled “refined” so you do not get a coconut flavor.

Do not use silken tofu. Soft or silken tofu will create a much looser sauce, and the sauce is creamy enough!

Use any plant milk you like (soy, almond, oat, etc.), but make sure you use something with as neutral a flavor as possible. We love the unsweetened line of plant milks from Elmhurst.

Blend the sauce until absolutely, completely. smooth. You want to fully emulsify the tofu and coconut oil, so blending can take up to 6 minutes. You’ll know it’s ready when the mix goes from gritty and matte to smooth and shiny. 

Make sure you use a high-power blender for best results and lean on your tamper to help you get things going. We’ve used a Vitamix for this previously, but the Salton Power Blender works just as well for a much more reasonable price!

Serve the baked mac and cheese on a heat source like the Salton XL Hotray Warming Tray. Keeping the mac and cheese hot helps keep that sauce nice and creamy!

Hippeas makes a widely available vegan nacho cheese chip if you can’t find vegan Doritos in your area.

What Doritos are vegan?

To my knowledge, the only vegan friendly Doritos in the US are the purple-bagged Spicy Sweet Chili Doritos used in this recipe. Most Doritos have dairy in them, and a couple, including the Salsa Verde flavor in the green bag, contain chicken fat and aren’t even suitable for vegetarians.

There are a couple international flavors not available in the US that are suitable for vegans. 

Be sure to read the package before purchasing or find the full ingredient lists for all your favorite flavors on the Doritos’ product page on their website.

Hippeas also makes a vegan nacho cheese chip if you can’t find vegan Doritos in your area.

Nutrition

Calories: 687kcal | Carbohydrates: 79g | Protein: 19g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Sodium: 899mg | Potassium: 317mg | Fiber: 7g | Sugar: 4g | Vitamin A: 122IU | Vitamin C: 2mg | Calcium: 222mg | Iron: 3mg

The post Vegan Doritos Mac and Cheese appeared first on Plant Power Couple.

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). We are also affiliates of Microplane.

I have a nostalgic soft spot for au gratin potatoes, and this vegan breakfast potato casserole is a delightful morning twist on the classic dish that’s bound to charm any potato enthusiast!

And when I say anyone, I truly mean it. We’ve put this recipe to the test with a handful of omnivores, and the reviews have been nothing short of stellar!

Take T’s dad, for instance, a seasoned octogenarian whose palate knows its way around hearty fare. After savoring a slice of our creation, he couldn’t stop raving about it. 

And then there’s my mom, the very person who ignited my passion for au gratin potatoes and graciously lent me her cherished au gratin casserole dish for photographing this recipe. (Side note: Thanks, Mom!) 

She sent me a glowing text review while digging into the batch I left for her when she watched our cats on a recent trip. And when we returned, there wasn’t a bite left. Win!

It’s fair to say this potato bake is a plant-based brunch champion – whether you’re looking for a kid-friendly breakfast for weekly meal prep or special occasions like Mother’s Day, Easter, Christmas or any holiday breakfast!

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Why You’ll Love These Vegan Breakfast Scalloped Potatoes:

• A quick and easy recipe to prepare, even for beginners. This is thanks to a budget-friendly equipment hack; more on that later.
• A great way to use up leftover seitan ham from your holiday dinner! 
• Omnivore tested and approved – no one will complain and even the kids will love it!
• Completely customizable with your favorite vegan cheeses and plant-based meats. You can even toss in your favorite veggies and herbs to vary the flavor!
• Comforting, delicious, flavorful, and perfect for any occasion – from weekday breakfasts to Sunday brunch.
• Unlike other recipes, ours is cashew-free and doesn’t require a high-speed blender to get right

Ingredients in Vegan Potato Breakfast Casserole

Here, we’ll go over some ingredient notes, but the full recipe with ingredient amounts can be found in the recipe card at the bottom of this post!

Russet potatoes – Opt for Russet potatoes for the best texture, but Yukon Gold or sweet potatoes can be substituted if needed. (Although, we have not tested it with these subs.)

JUST Egg – This is a liquid vegan egg substitute you can find in the refrigerated section of most US supermarkets. Check out our JUST Egg Guide for more info on this awesome plant-based option including additional recipes!

Plain unsweetened plant milk – We like the unsweetened line from Elmhurst for this recipe because they have very few ingredients to interfere with the cooking process and a totally neutral taste. You want to make sure you use something both plain and unsweetened. That’s key for the best flavor!

Spice Cabinet – Italian seasoning (dried basil or dried oregano will also work; as will fresh herbs!), ground black pepper (or white pepper)

Vegan egg seasoning – We always use our homemade vegan egg seasoning that uses a blend of kala namak (a spice common in Indian cooking that nails that egg flavor), turmeric, onion powder, garlic powder, nutritional yeast, and pepper. You can also find store-bought options like the Tofu Scramble Seasoning from Trader Joe’s.

White miso paste – This is optional, but it adds a tangy fermented flavor akin to parmesan that takes this to potato bake to the next level!

Shredded vegan cheddar cheese – We love Vevan brand cheddar shreds for this because they have the best melt! You can also experiment with different varieties of vegan cheese like pepper jack or mozzarella!

Seitan ham – We love to use leftover seitan ham to add bits of smoky deliciousness! Vegan sausage or bacon also works. Whatever you use, make sure you dice it nice and small, so they’re distributed throughout the dish evenly.

How to Make Vegan Breakfast Potato Bake

Start the process by preheating your oven to 350F and peeling / slicing your potatoes. Here’s where that beginner hack comes in…

Budget-Friendly Equipment Hack: I use a Microplane Jar Top Slicer to slice the potatoes for this potato casserole! This is a game-changer for anyone like me who struggles with getting evenly sliced potatoes (check out this video for a little laugh – coming soon), and it is so easy to use. 

You just attach it to the top of a wide-mouth mason jar and run the potato across the blade. The potatoes slice right into the jar, so there’s no rogue potato rolling away. Plus, you can use the same mason jar in the next step to combine the sauce ingredients, which makes clean-up a total breeze! 

We also used this jar top slicer to make our spicy maple bourbon pickles. We have their zoodler jar top too which is awesome for vegetarian instant ramen jars! 

Assembling the Casserole

Once your potatoes are sliced, pour them straight into a 2-3 qt baking dish and use clean hands to arrange the slices in a flat layer. This doesn’t need to be perfect, trust me. 

Also, I didn’t use cooking spray in my glass baking dish, nor did I use it in my mom’s ceraminc dish. Both times, the potatoes came out just fine!

In the mason jar (or a large bowl) combine all the filling ingredients (the JUST egg, non-dairy milk, spices, miso paste, and half the vegan cheese / seitan ham). Shake vigorously or whisk until totally combined. Then, pour this egg mixture over the sliced potatoes in the baking dish as evenly as possible.

Finish off the casserole by topping with the remaining vegan cheddar and seitan ham.

How to Bake a Potato Casserole

Then, cover the dish tightly with either an oven-safe lid or aluminum foil. It’s important that the cover is super tight, so the steam stays inside and cooks those potatoes thoroughly. 

Bake this dish in your preheated oven at 350F for 30 minutes. Then, you’ll remove the cover and bake for another 15 minutes.

I know it’s hard to wait, but I like to turn the oven off at this point and let the casserole sit in there uncovered for another 15 minutes before serving for the best final texture!

Tips & Tricks for This Vegetarian Breakfast Casserole with Potatoes

• Store any leftovers in an airtight container in the refrigerator for 5-7 days. Simply reheat in the oven or microwave until warmed through and the cheese is melty again. You can also freeze it for up to 12 weeks!
• This is the perfect recipe to be made ahead of time and reheated the next day before serving – ideal for something like Christmas morning!
• Feel free to customize this recipe by adding your favorite vegetables like red bell pepper or red onions, fresh or dried herbs like thyme and rosemary, or spices like smoked paprika.
• For a gluten-free option, ensure that your vegan cheese is certified gluten-free and use a vegan breakfast meat that is also gluten-free like the Beyond Breakfast Sausage Patties. Unfortunately, our seitan ham is not gluten-free.
• Serve this casserole with a side of fresh fruit or a simple green salad with lemon vinaigrette and maybe a fresh dinner roll with vegan butter for a full and satisfying meal.
• Top with fresh minced herbs or green onions for a pop of color and flavor. Hot sauce and avocado slices are another popular request!

More Vegan Breakfast Casserole Recipes:

If you love a savory vegan breakfast casserole recipe like this one that is easy to make ahead and totally crowd-pleasing, check out our:

• Vegan Hash Brown Casserole (aka – funeral potatoes)
• Loaded Vegan Egg Casserole (with tater tot crust!)
• Overnight Vegan Breakfast Strata (with homemade vegan cream of bacon!)

Whether you’re preparing a cozy breakfast at home or hosting a fancy brunch gathering, our Cheesy Vegan Breakfast Casserole is here for all of it!

With its cheesy creamy texture, flavorful ingredients, and customizable options, it’s a dish we’ll be coming back to time and time again. And we hope you will too!

We can’t wait to hear what you think when you try it!

Don’t forget to leave a star rating and comment review on the recipe below. We love hearing about your experience, and these reviews help immensely to support our work bringing you tasty vegan recipes.

Cheers to the delicious breakfasts ahead!

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Cheesy Vegan Breakfast Potato Casserole

Our Vegan Breakfast Potato Casserole is a stunningly simple plant-based breakfast recipe loaded with potatoes, vegan cheese, and seitan ham baked in a creamy cashew-free sauce. Unlike other breakfast potato casseroles (like our vegan hash brown casserole!), this streamlined recipe uses thinly sliced potatoes rather than shredded potatoes for a breakfast potato au gratin vibe. But don’t worry, it sounds fancy but is easy enough for a beginner (even one with no knife skills!).

Course Breakfast, Brunch, Vegan Breakfast Recipes

Cuisine Baked, Casserole

Keyword vegan breakfast potato casserole, vegan potato recipes

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6 large servings

Calories 178kcal

Author Brittany Roche

Equipment

• 1 Microplane Jar Top Slicer

Ingredients

• 1 lb. russet potatoes about 2-3 medium sized
• 1 cup JUST Egg
• 1 cup plain unsweetened plant milk
• 1 Tbsp Italian seasoning
• 1/2 Tbsp vegan egg seasoning
• ½ tsp ground black pepper
• 1 Tbsp white miso paste optional
• 1 cup shredded non-dairy cheddar divided
• 1 cup small-diced seitan ham vegan bacon or sausage also works, divided

Instructions

• Preheat your oven to 350F. Get out a 32-oz wide mouth mason jar and carefully attach your Microplane jar top slicer. Peel the potatoes and use the slicer to cut into thin slices. Pour the potatoes into a 2-3 qt baking dish. Arrange as a flat layer.
  
• Combine the filling ingredients (reserving ½ the vegan cheese and seitan ham as topping) in the mason jar. Secure the lid and shake vigorously until totally combined. Pour this over the sliced potatoes in the baking dish. Sprinkle the remaining half of the vegan ham and cheese over the filling. Cover tightly with a lid or foil.
  
• Bake at 350F for 30 minutes covered. Then, remove the cover and cook uncovered for 15 minutes. Finally, turn the oven off and let it sit in there uncovered for 15 minutes before serving.
  

Notes

• I use a Microplane Jar Top Slicer to slice the potatoes for this potato casserole! This is a game-changer for anyone like me who struggles with getting evenly sliced potatoes (check out this video for a little laugh), and it is so easy to use. If you don’t have this struggle, you can just slice the potatoes with a knife.
• Store any leftovers in an airtight container in the refrigerator for 5-7 days. Simply reheat in the oven or microwave until warmed through and the cheese is melty again. You can also freeze it for up to 12 weeks!
• This is the perfect recipe to be made ahead of time and reheated the next day before serving.
• Feel free to customize this recipe by adding your favorite vegetables like red bell pepper or red onions, fresh or dried herbs like thyme and rosemary, or spices like smoked paprika.
• For a gluten-free option, ensure that your vegan cheese is certified gluten-free and use a vegan breakfast meat that is also gluten-free like the Beyond Breakfast Sausage Patties.
• Serve this casserole with a side of fresh fruit or a simple green salad with lemon vinaigrette and maybe a fresh dinner roll for a full and satisfying meal.
• Top with fresh minced herbs or green onions for a pop of color and flavor.

Nutrition

Calories: 178kcal | Carbohydrates: 22g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 434mg | Potassium: 419mg | Fiber: 3g | Sugar: 2g | Vitamin A: 108IU | Vitamin C: 5mg | Calcium: 118mg | Iron: 2mg

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The post Vegan Breakfast Potato Casserole appeared first on Plant Power Couple.

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way!

This is the third installment in our vegan breakfast casserole series, so we’re basically breakfast bake experts by now, right?!

I’d like to think so at least.

I’ve tested this vegan strata bake about a hundred times before getting it *just* right which is why I’m leaping for joy to finally share it with you today!

The next time you have guests coming over, my hope is that you’ll be able to pull this one out of your back pocket to make a breakfast everyone will love without all the stress that comes with waking up early to cook breakfast for a crowd.

It’s a vegan version of this Overnight Breakfast Casserole from Campbell’s, but no one will be able to tell the difference!

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Why You’ll Love This Vegan Strata Recipe:

• Convenient. Do all the work ahead of time, so you can actually enjoy brunch with your guests! Or make it for meal prep and spoil yourself with delicious breakfasts all week long!
• Versatile. Add some mushrooms, bell peppers, green onions, or fresh herbs if that’s you’re jam. Swap the creamy vegan mozzarella for a spicy pepper jack style. There are a million ways you can mix it up to fit your personal tastes!
• Pure comfort food. Whether it’s Christmas morning or just a lazy Sunday on the couch, this recipe is like diving into a big warm bready, bacony hug!

Vegan Strata Ingredients

This vegan overnight breakfast casserole is technically a vegan version of the popular strata. Strata traditionally includes bread, cheese, meat, and vegetables drenched in an egg mixture and left to sit in the fridge overnight before baking. 

Our vegan strata will use a few key ingredients to keep this recipe egg-free and dairy-free, but you won’t be able to tell by the taste!

Here, we’ll detail the ingredients you’ll need along with some notes to make sure you achieve the best results. You can find the full recipe with ingredient amounts in the recipe card at the bottom of this post!

You’ll need:

• Baguette – Diced into 1/2 inch cubes. Most baguettes are made with water and completely vegan, but it never hurts to ask/check with the bakery staff if you’re unsure!
• Vegan bacon – Cooked and crumbled. We like the plant-based bacon from Litelife for this recipe. You can also use our rice paper bacon recipe!
• Vegan Condensed Cream of Bacon Soup – We used our homemade cream of bacon substitute! See the section below for more options.
• JUST Egg – This is a vegan egg substitute you can find at most grocery stores. T wrote a whole JUST Egg Guide on this ingredient (and how he finds it at a discount!)
• Plain unsweetened plant milk – Make sure the milk you use is both plain AND unsweetened with as few ingredients as possible. This will help you avoid a weird sweet taste to your casserole. I highly recommend the unsweetened line of non-dairy milks from Elmhurst!
• Shredded vegan mozzarella cheese – We like Vevan for the best melt! Other favorites include Violife, Follow Your Heart, and Daiya.
• Vegan egg seasoning – You can use our homemade tofu scramble seasoning or there are a lot of store-bought tofu scramble seasonings out there. Trader Joe’s makes one too!
• Grape tomatoes – halved

Substitution Options for JUST Egg Strata

If you need a substitute for one of the ingredients in this vegan breakfast casserole recipe, here is our best advice. Remember though, that substituting any ingredient in the recipe can lead to a not always pleasant change in the final product. 

For the baguette: You can use any type of bakery bread for this recipe, but keep in mind different bread may absorb liquid at different rates. I would not use sandwich bread.

For the vegan bacon: You can sub leftover seitan ham. Just make sure it’s diced very small! You could potentially switch to vegan breakfast sausage, but that would affect the taste (not necessarily in a bad way).

For the JUST Egg: There are similar products out there you can try! Spero makes a pepita-based liquid vegan egg that’s worth a try if you don’t have access to JUST Egg. There are chickpea flour recipes that act like a JUST Egg copycat, but we haven’t tried them in this recipe yet.

For the plant milk: Feel free to sub a vegan heavy cream from brands like Silk and Califia. You can also use canned coconut milk, but make sure it’s unsweetened. The coconut milk could potentially affect the flavor depending on which brand you use.

For the vegan mozzarella: Feel free to replace this with any dairy-free cheese you dig! I’d personally stick to a white cheese like a smoked gouda style cheese or pepper jack. The jalapeno havarti block from Daiya would also be fun! I would not use vegan cheddar cheese in this recipe, but that’s mostly a personal preference.

For the vegan egg seasoning: If you don’t have this or don’t want to make it, feel free to sub a mix of kala namak, nutritional yeast, onion powder, garlic powder, turmeric, and black pepper.

For the grape tomatoes: Use cherry tomatoes, sun-dried tomatoes (rehydrated so they don’t pull liquid from the rest of the casserole), or diced / sliced large tomatoes. Red bell pepper or roasted red peppers could work too!

Condensed Soup Options

We love our Vegan Cream of Bacon in this recipe, but you can probably use any of our vegan condensed soup substitutes.

Our vegan cream of chicken would be nice, the condensed cheddar substitute would add a cheddary vibe, and the vegan cream of potato or cream of mushroom could work too.

How to Make Vegan Breakfast Casserole (Make Ahead)

This meatless and dairy free strata is so easy to put together – no sauteeing required!

Step 1: Prep

I recommend making the vegan cream of bacon at least an hour in advance of assembling the rest of the casserole. Or you can make it as many as 5 days early!

When ready to assemble the strata, spray a 9×9 square glass baking dish and dice the baguette. If you haven’t already, cook and crumble your vegan bacon now too.

Step 2: Assemble the vegan breakfast strata.

Get out a large mixing bowl.

Then, beat the vegan cream of bacon, JUST egg, plant milk, 3/4 cup vegan cheese, and egg seasoning in a large mixing bowl with a whisk. 

Add the cubed bread and half the vegan bacon. Stir until combined and pour into the greased dish. 

Quick tip: For the best texture, I like to let the mixture sit in the large bowl for 5-10 minutes after the initial stirring. Then, I stir once more before transferring to the casserole dish.

Once in the dish, top the casserole with the remaining vegan bacon, cheese, and tomatoes. 

Step 3: Let it set.

Next, cover the dish tightly with plastic wrap and refrigerate it for at least 4 hours or overnight.

NOTE: You can reduce the chill time to 1 hour before baking if you’re pressed for time, but the texture will be softer.

Step 4: Bake the dairy free strata.

When ready to cook your eggless breakfast casserole, heat the oven to 400°F.  Bake in your preheated oven, uncovered, for 40 minutes or until a knife inserted in the center comes out clean. How easy was that?!

How to Serve Make-Ahead Veggie Breakfast Casserole

Serve this savory breakfast casserole hot alongside some hash browns and a big pile of fresh fruit or whatever brunch sides you love!

If you’re serving it to guests for a holiday breakfast, a sprinkle of freshly minced herbs on top can go a long way to up the impressive factor.

And don’t forget to serve with optional hot sauce! T is a big hot sauce fan, so I always think about that when making breakfast recipes like this!

How to Store Vegan Overnight Breakfast Casserole

Like many casseroles, this vegan and vegetarian strata makes fantastic leftovers!

In the fridge: Store leftover vegan breakfast strata in an airtight container in the fridge for 5-7 days.

In the freezer: Let the casserole cool completely before freezing. Freeze in an airtight freezer-safe bag or container for up to 12 weeks.

How to reheat: Reheat this vegan make-ahead breakfast casserole at 325-350F in the oven or air fryer until warmed through to the center.

More Vegan Breakfast Casseroles

The breakfast casserole fun doesn’t stop here! Check out more of our brunch-friendly bake recipes:

• Loaded Vegan JUST Egg Casserole (with tater tot crust!)
• Vegan Hash Brown Casserole
• Vegan Breakfast Potato Casserole

I hope you and your family enjoy this plant-based breakfast casserole recipe as much as we have!

When you make it, could you do me a favor? Leave a star rating and review on the recipe below. This goes a long way in helping more people find our recipes, and that’s something we’ll be forever grateful for!

Enjoy and happy brunching!

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Vegan Breakfast Strata Casserole

When I need a breakfast to feed a crowd but don’t have time to cook all morning, this vegan breakfast strata casserole is the recipe I turn to! Cubed baguette is tossed with a cheesy plant-based bacon sauce, topped with grape tomatoes, and baked until crispy on the top and tender in the middle. Even the omnivores at the table will be roaring for seconds!

Course Breakfast

Cuisine American

Keyword brunch, casserole, comfort food, holiday, make-ahead

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Resting Time 4 hours hours

Total Time 4 hours hours 55 minutes minutes

Servings 6 servings

Calories 198kcal

Author Brittany Roche

Ingredients

• 1/2 baguette diced into 1/2 inch cubes
• 1/4 cup cooked and crumbled vegan bacon
• 1 8-oz. jar Vegan Condensed Cream of Bacon Soup
• 1 12-oz. bottle JUST egg
• 1 cup plain unsweetened plant milk
• 1 cup shredded vegan mozzarella cheese
• 1/2 Tbsp vegan egg seasoning
• 1 cup halved grape tomatoes

Instructions

• Prep: Spray a 9×9 square glass baking pan and dice the baguette. If you haven’t already, cook and crumble your vegan bacon now too.
• Assemble: Beat the vegan cream of bacon, JUST egg, plant milk, 3/4 cup vegan cheese, and egg seasoning in a large bowl with a whisk. Add the cubed bread and half the vegan bacon. Stir until combined and pour into the greased dish. Top with remaining vegan bacon, cheese, and tomatoes.
• Let it set: Cover the dish tightly and refrigerate at least 4 hours or overnight.
• Cook: When ready to cook, heat the oven to 400°F. Bake, uncovered, for 40 minutes or until a knife inserted in the center comes out clean.

Notes

You can reduce the chill time to 1 hour before baking if you’re pressed for time, but the texture will be softer.

Nutrition

Serving: 1slice | Calories: 198kcal | Carbohydrates: 17g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 515mg | Potassium: 95mg | Fiber: 2g | Sugar: 2g | Vitamin A: 207IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 1mg

The post Vegan Overnight Breakfast Casserole (Strata) appeared first on Plant Power Couple.

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Y’all know by now I have a mission to veganize all the classic American comfort food, and a big part of that is casseroles! And what is a major component to all American casseroles? Cream of soups!

This vegan cream of bacon substitute is the 5th recipe in our series that all started with our 5-star rated vegan cream of chicken! And you’ll be shocked that they’re all made with fairly simple ingredients.

Vegan Cream of Bacon is particularly cool because it can be used for breakfast casseroles like our vegan overnight breakfast strata! 

It also goes great with any type of potato bake, or you can rehydrate it and make vegan bacon and bean soup with a creamy broth.

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Why is this the best vegan cream of bacon?

• It can be used as a 1:1 sub in any recipe that calls for it.  A great tool to have in your veganizing toolbox!
• You don’t need to make a messy roux! We use a high-speed blender to do most of the work.
• It might just be the only vegan cream of bacon out there! I did an extensive search and couldn’t find one single recipe, so clearly, the world needs this!
• You get the tastes and texture of traditional cream of bacon without the heavy cream, real bacon, and all purpose flour!

Ingredients in Cream of Bacon Soup Alternative

You’ll need just 4 basic ingredients plus a few common spices to make this vegan bacon soup alternative! 

Here, we’ll give a brief overview of the ingredients with some tips to yield the best results, but you can find the full recipe with ingredient amounts in the recipe card at the bottom of this post.

• Dry red lentils – This is a key ingredient that adds that dead-on cream-of soup texture without having to make a roux!
• Raw cashews – These will be blended with the red lentils for a plant-based fat component (instead of bacon grease and fresh cream)
• Vegan chicken bouillon powder – We use our homemade vegan bouillon powder to add savory chicken broth flavor 
• Vegan bacon bits – We used the “accidentally” vegan McCormick bac’n pieces. Check out our post about vegan-friendly bacon bits for a complete list of vegan bacon bits brands!
• Spice Cabinet – onion powder, garlic powder, smoked paprika (for extra smoky flavor!)

You’ll also need a high-speed blender for the best results in this recipe. An immersion blender will not work.

Substitution Options

Here’s our best substitutes advice and recipe variations for this creamy soup recipe! Please remember substituting an ingredient may not always lead to a positive result.

For the red lentils: I really do not suggest substituting this ingredient. Red lentils create a very unique texture in this recipe that is vastly different from brown or green lentils. Overcooked white beans or chickpeas could work, but we have not tried it.

For the cashews: Sunflower seeds or hulled hemp seeds are a great substitute for the cashews in this recipe. If you do this, I would also recommend adding a Tbsp or two of olive oil to the blender to match the fat content of the cashews. This will ensure the best texture!

For the bouillon powder: You can sub half as much bouillon paste or just use a mix of nutritional yeast, onion powder, dried thyme, celery salt, and a dash of black pepper.

For the bacon bits: You can use any chopped vegan bacon or even leftover seitan ham for this recipe. I’d avoid tempeh bacon and coconut bacon.

For the smoked paprika: Feel free to add a dash of liquid smoke along with some regular paprika

How to Make Vegan Copycat Campbells Cream of Bacon

Now, it’s time to make this easy recipe. This method may seem a little “out there”, but stick with us. If you’ve made any of our other Cream of soup recipes, you know the magic that awaits you!

Step 1: Simmer the ingredients.

Add the water, red lentils, cashews, bouillon, half of the vegan bacon bits, garlic powder, onion powder, and smoked paprika to a medium saucepan and stir. 

Turn the heat to high, cover the pot, and bring the mixture to a boil. When the mixture begins boiling, turn the heat to low and let simmer (covered) for about 10 minutes. 

Step 2: Blend the soup base.

Carefully transfer the mixture to your Vitamix or another high-powered and heat-safe blender. Blend until smooth and creamy, stopping to scrape the sides as needed.

Step 3: Add the bacon bits.

Then, stir in the remainder of the vegan bacon bits. 

You can transfer this to a bowl to stir if you want, but I prefer to just stir them up in the blender (less dishes). Make sure the blender is off or you take it off the base with the blade turning mechanism though!

Step 4: Let it set.

Immediately pour the mixture into four 8-oz mason jars and cover with the canning lids. Let them cool on the counter completely. 

When cooled, gently press down on the center of your canning lid (it should seal when you do this if it hasn’t already) and place in the fridge for future use in all your cozy soups, stews, and casseroles!

How to Use Cream of Bacon Soup Alternative

You can use one 8-oz jar of vegan cream of bacon as a 1:1 sub for Campbell’s Cream of Bacon soup (or any Cream of soup) in any recipe that calls for it! It adds smoky bacon flavor to any dish it touches!

You can also rehydrate this for a delicious soup. Add beans, barley, and your favorite veggies or just enjoy it plain! Serve with a simple side salad or cozy slice of bread with vegan butter.

Our vegan overnight breakfast casserole is one of our favorite ways to use it so far! It would also be delicious in our vegan hash brown casserole or maybe some time of vegan creamy bacon mac situation.

How to Store Leftovers

Store leftover jars of Vegan Cream of Bacon in the fridge for up to a week. 

You can also freeze them for up to 3 months. However, if you do this, we suggest dividing the soup evenly between four 12-oz jars rather than 8-oz jars. This will ensure you leave at least 1-2 inches of space in the jar for the soup to expand as it freezes without it cracking the glass jar open.

Whatever you do, do not store these vegan cream of bacon jars outside of the fridge or freezer. They are not the same as canned version and must be kept cold to stay fresh and safe to eat.

More Vegan Condensed Soup Recipes:

• Vegan Cream of Chicken Soup
• Condensed Cream of Mushroom Soup
• Vegan Cream of Potato Soup
• Vegan Condensed Cheddar Soup Substitute
• We wrote a whole post on our method for veganizing condensed soups: Vegan Condensed Soup Guide

We hope you find this vegan cream of bacon soup recipe helpful! Every time we make another cream soup substitute, it opens up a whole new culinary world for us! We wish the same for you!

We’re already brainstorming more ways to use it and can’t wait to hear your ideas as well!

When you make it, let us know what you thought and how you used it by leaving a star rating and review on the recipe card below! 

We love hearing about your experience, and this also helps support our small business by helping our recipes reach more people!

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Vegan Cream of Bacon Substitute

Unlike other Cream of whatever soup substitutes, this one is dairy-free, gluten free, vegetarian, and vegan! It’s also surprisingly healthy! Use this as a 1:1 sub for any Cream of  soup but especially in any recipe calling for Campbell's Cream of Bacon Soup. It’s especially good for potato casseroles or breakfast casseroles. The methods may seem untraditional, but the final product will surprise you with how close it is to the original!

Course Soups

Cuisine American

Keyword best vegan cream of bacon, campbells vegan cream of bacon, condensed cream of bacon soup substitute, cream of bacon soup alternative, cream of bacon substitute, vegan cream of bacon

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 (8-oz) jars

Calories 255kcal

Author Brittany Roche

Ingredients

• 3 cups water
• 1/3 cup dry red lentils
• 1/3 cup raw cashews
• 1/2 Tbsp vegan chicken bouillon powder
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 cup vegan bacon bits divided

Instructions

• Simmer the ingredients: Add the water, red lentils, cashews, bouillon, half of the vegan bacon bits, garlic powder, onion powder, and smoked paprika to a medium saucepan and stir. Turn the heat to high, cover the pot, and bring the mixture to a boil* (see notes). When the mixture begins boiling, turn the heat to low and let simmer (covered) for about 10 minutes. 
• Blend the soup base: Carefully transfer the mixture to your Vitamix or another high-powered and heat-safe blender. Blend until smooth and creamy, stopping to scrape the sides as needed.
• Add the rest of the vegan bacon bits: Then, stir in the remainder of the bacon bits. You can transfer this to a bowl to stir if you want, but I prefer to just stir them up in the blender (less dishes). Make sure the blender is off or you take it off the base with the blade turning mechanism though!
• To store: Immediately pour the mixture into four 8-oz mason jars and cover with the canning lids. Let them cool on the counter completely. When cooled, gently press down on the center of your canning lid (it should seal when you do this if it hasn't already) and place in the fridge for future use in all your cozy soups, stews, and casseroles!

Notes

*Be careful when boiling the mixture because it will boil up fast and can boil over if you’re not careful. Keep a very close eye on it as soon as you see it begin to bubble! Then, when it starts to bubble to the top, it’s ready.

You'll need a high-speed blender for the best results in this recipe. An immersion blender will not work.

Vegan Bacon Bits

We used the “accidentally” vegan McCormick bac’n pieces. Check out our post about vegan-friendly bacon bits for a complete list of vegan bacon bits brands!

Cashew Substitute

Sunflower seeds or hulled hemp seeds are a great substitute for the cashews in this recipe. If you do this, I would also recommend adding a Tbsp or two of olive oil to the blender to match the fat content of the cashews. This will ensure the best texture!

Nutrition

Serving: 1(8-oz) jar | Calories: 255kcal | Carbohydrates: 22g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 405mg | Fiber: 5g | Sugar: 1g

The post Vegan Cream of Bacon Substitute appeared first on Plant Power Couple.

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When B first approached me about making a breakfast casserole, I was so on board and ready and quickly announced my idea for a vegan egg and sausage breakfast casserole filled with delicious sautéed vegetables. Then we quickly realized we had two very unique visions of how we saw breakfast casseroles. And thus the great vegan breakfast casserole duel of 2023 began. 

This is my vegan breakfast casserole recipe – a vegan sausage, pepper, and cheese JUST Egg casserole with a tater tot crust. And a slice of this is a little slice of heaven. 

Red bell pepper and red onion are sauteed with spinach and vegan ground sausage, laid over a bed of mashed tater tots, topped with vegan cheese and drowned in a seasoned vegan egg and cream mixture. Then bake the whole thing to a golden brown eggs-quisite perfection. You, my friend, are in for quite a treat here.

While B’s and my casseroles may be quite different, they are both extremely delicious. They even go great side by side! Whichever casserole you choose, you can’t go wrong. But if you really want a breakfast or weekend brunch treat, make them both and try them together. Everyone’s a winner!

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Pin this recipe for later.

Why is this the best vegan breakfast Casserole?

• The recipe is surprisingly easy to make with little time actually cooking.
• It is absolutely delicious – even the omnivores loved it!  
• It freezes so well. It’s great for meal prep!
• You’ve got sausage, eggs, and cheese and still not one iota of cholesterol

Savory Breakfast Casserole Ingredient List

You’ll need a few basic ingredients to make this tasty, eggless breakfast casserole recipe. 

• Frozen tater tots – Most store-bought tater tots are accidentally vegan. We used the store brand from ShopRite. Just read the ingredients label!
• Vegan sausage patties – We used the vegan breakfast sausage patties from MorningStar farms. We also like Beyond Meat and Gardein!
• Roma tomatoes – I like to use firm tomatoes with little water content so they don’t mess with the texture of the casserole. Romas fit that bill.
• Red bell pepper – I like red bell peppers because I find their sweetness the perfect offset of flavor to the sausage and spinach.
• Red onion 
• Fresh spinach
• Vegan shredded cheddar cheese – We used Violife for this one but also like Vevan and Daiya.
• JUST Egg – We like to use the liquid JUST Egg because it’s the closest to “real eggs”. 
• Unsweetened vegan heavy cream – Make sure you’re using a non-dairy heavy cream that is both plain and unsweetened. We like the versions from Silk and Elmhurst.
• Tofu Scramble Seasoning – We used our homemade tofu scramble seasoning, but there are store-bought options as well!
• Olive oil

Substitution Options for Egg-Free + Dairy-Free Breakfast Casserole

If you don’t have or can’t tolerate one of the above ingredients, here are our best substitution tips. Remember: Substituting any of the ingredients may lead to a difference in the final product that is not always a positive one. Let us know in the comments if you try any subs and how they work out for you! 

For the tater tots: You can use sweet potato tots. You can also use shredded hash browns or potatoes for the base of the casserole. If you are shredding your own potatoes, make sure you squeeze out excess liquid before placing them in the baking dish.

For the vegan sausage: You can use vegan ground sausage like Impossible or Beyond. Or cut up some sausage links to replace the minced sausage patties. You can even replace it with vegan bacon.

For the vegan shredded cheddar cheese: Again, the only limit here is your imagination. Or what dairy-free cheese is available at your local store. I like the simplicity of flavor the vegan cheddar adds, but if you want to use a vegan Monterey jack or Swiss or Mozzarella, you do you.

For the vegan heavy cream: I like the texture the thicker vegan heavy cream gives. You might be able to use a thinner plant milk or vegan half and half  if you don’t have access to vegan cream. Just make sure it is plain and unsweetened so you don’t get some weird overly sweet or vanilla taste in the casserole.

For the tofu scramble spice mix: Our scramble seasoning is a spice blend made of nutritional yeast, kala namak (aka black salt), turmeric, onion powder, garlic powder, and black pepper. You can use a blend of these to achieve the same flavor as the spice mix. But honestly, it’s probably just the same effort for either. And you’ve got the spices out…

For the olive oil: You can use alternative oils like avocado or sunflower, or just skip it altogether.

For the JUST Egg:

This isn’t really an ingredient you can skip as it is the main ingredient. But there are competing brands of a vegan egg substitute for chicken eggs on the market. One that comes to mind is Simply Eggless.

Check your local grocery stores for product availability. We haven’t tried using chickpea flour or any of the powder egg replacements, so I can’t recommend those one way or the other.

Veggie Options

Feel free to really express your veggie self here. You can use almost any tomato, even halved grape tomatoes. Just be mindful that some varieties of tomato have higher water content or are not as firm. You can use green pepper or any color bell pepper you want, and maybe even add some hot pepper for an extra little zip.

You can use kale or collards or some earthy beet greens or peppery mustard greens. Any greens you like, really. And if you don’t like greens, but there are so many kinds to try, you can simply skip them. You can use green onions or shallots to sub for the red onion. Just pick some of your favorite vegetables and go for it.

How to Make This Eggless Breakfast Casserole Recipe

Though there seems to be quite a few ingredients, you won’t believe how easily this casserole comes together. Also, I like to thaw my tots and sausage before using them in this recipe, but if you forget to take them out early, there are quick-thaw directions in the first step.

Step 1: Prepare the JUST egg breakfast casserole ingredients. 

Start by preheating the oven to 375°F.

If they haven’t thawed yet, place your frozen tots and sausage patties in a 9×13 casserole dish to thaw in the oven as it preheats. About 12-15 minutes until both are thawed and just soft through.

While those are thawing in the oven, chop and slice your vegetables.

Step 2: Saute the vegetables

If you have been thawing the tots and sausage, take the pan from the oven and let the oven continue to preheat. Then, mince the sausage patties so they are almost a ground sausage consistency.

Next, add the olive oil to a large skillet or saute pan over medium high heat. When the oil is hot, cook the peppers and onion on medium high heat for 5 minutes.

Then you’ll add the minced sausage and continue to cook for another 2 minutes.

Finally, you’ll add the spinach to the rest of the ingredients in the pan and cook for another 2-3 minutes so the spinach is wilted nicely.

Step 3: Assemble this easy vegan breakfast casserole

Add the tater tots to the bottom of the baking dish and smash them with a potato masher or similar utensil to form the base of the casserole. Make sure any gaps in the crust are filled in.

Then, layer (in order): the vegan sausage and veggie mixture, vegan cheese, and tomatoes over the tater tot crust in the casserole dish.

Step 4: Whisk the JUST Egg mixture

In a large bowl, whisk the JUST Egg, tofu scramble spice mix, and vegan cream together in a bowl and pour this vegan egg mixture over the rest of the ingredients.

Step 5: Bake the plant-based breakfast casserole

Finally, you’ll bake this vegan egg casserole uncovered at 375°F for 45-50 minutes. 

How to Serve Vegan Breakfast Casserole

After baking, you’ll want to let the casserole rest for about 15 minutes before slicing and serving.

We love to serve this casserole alongside B’s breakfast casserole (available in our vegan eggs e-cookbook!) or some vegan english muffins (they turn into magical breakfast sandwiches) and topped with a generous amount of hot sauce. Yes, I suppose you could use ketchup. 

A dollop of vegan sour cream might even be nice on this if that’s your thing. It also goes quite well with a nice green salad or bowl of fresh fruit.

This recipe makes the perfect dish for a big family brunch or just a quick meal prep breakfast all on its own!  

How to Store Leftover Vegan Breakfast Casserole (tater tots)

This casserole recipe makes 8-12 servings depending how you slice it and how large you want those slices to be. Honestly, you can even get 16 servings, but those would obviously be smaller sized portions. And leftovers store beautifully!

Leftovers can be stored in an air-tight container for up to 5-7 days in the fridge or 8 weeks in the freezer.

I like to slice the cooled casserole into individual servings before freezing for easy portioning.

How to reheat non dairy breakfast casserole: 

From the fridge: You can reheat this breakfast casserole in a preheated 350°F oven for 10-15 minutes until warmed through. Or you can pop it in the microwave for 1.5-2 minutes on high.

From frozen: Defrost overnight or in the microwave for 4 minutes at 50%. Then heat it on high for another 1-2 minutes until warmed through. Alternatively, you can place it in the oven, turn the temp to 350°, and allow it to defrost and eventually cook in the oven for about 45 minutes.

More Delicious JUST Egg Recipes:

• Vegan Pineapple Stuffing
• Vegan French Toast
• Easy Vegan Spritz Cookies

I hope you find this recipe as easy and delicious as we do and that it makes feeding your whole family easier. It has quickly become a favorite in our house, and we already have friends asking us to make it again!

If you give it a try, we’d just love to hear what you think of it! Please leave a comment and star rating in the section below the recipe card. This helps more people find our vegan recipes!

Happy breakfasting!

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Vegan Egg Casserole

Perfect for breakfast, brunch, or any potluck gathering, this vegan sausage, pepper, and JUST Egg casserole is sure to please. Eggless and dairy free, taste-tested and omni-approved, everyone is just going to love it! The best part: it freezes and reheats tremendously well, so it’s perfect for meal prep too. Oh, and did I mention the tater tot crust?

Course Vegan Egg Recipes

Cuisine Savory Breakfast Foods

Keyword breakfast casserole vegan, dairy free breakfast casserole, eggless breakfast casserole recipe, no egg breakfast casserole, vegan breakfast casserole, vegan breakfast casserole just egg, vegan egg casserole

Prep Time 35 minutes minutes

Cook Time 45 minutes minutes

Additional Time 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8 -12 slices

Calories 356kcal

Author Terrence Roche

Ingredients

• 1 32-oz bag frozen tater tots
• 2 cups minced vegan sausage patties 6 patties
• 1.5 cup diced roma tomatoes
• 1.5 cup red bell pepper cut to thin short strips
• 1 cup thin-sliced red onion
• 2 cups stemmed fresh spinach
• 1 cup vegan shredded cheddar cheese
• 2 12-oz bottles JUST Egg
• 1/2 cup unsweetened vegan heavy cream
• 1/2 tbsp tofu scramble seasoning
• 1 tsp olive oil

Instructions

• Prep: Turn the oven to 375°F. Place your frozen tots and sausage in a 9×13 casserole dish to thaw in the oven as it preheats. About 12-15 minutes until both are thawed and just soft through. While those are thawing in the oven, chop and slice your vegetables.
• Saute: Take the pan from the oven and let the oven continue to preheat. Mince the sausage patties to almost a ground sausage texture. Add the olive oil to a large saute pan. When the oil is hot, cook the peppers and onion on medium high heat for 5 minutes. Then, add the sausage and cook for another 2 minutes. Finally, add the spinach and cook for another 2-3 minutes
• Assemble: Add the tater tots to your casserole dish and use a potato masher to smash the tots against the bottom and sides of the dish to form the base of the casserole. Make sure any gaps in the crust are filled in. Then, layer (in order): the sausage mixture, cheese, and finally the tomatoes over the tater tot crust in the casserole dish.
• Whisk: Whisk the JUST Egg, scramble spice mix, and vegan cream together in a bowl and pour this mixture over the rest of the ingredients in your baking dish.
• Bake: Bake uncovered at 375°F for 45-50 minutes. 
• Serve: Let rest 15-20 minutes before slicing. Leftovers can be stored in an air-tight container for up to 5-7 days in the fridge or 8 weeks in the freezer. Enjoy!

Notes

Vegan heavy cream options: I like the texture the thicker vegan heavy cream gives. We use either the heavy cream from Silk or the unsweetened oat cream from Elmhurst. You might be able to use a thinner plant milk or vegan half and half if you don’t have access to vegan cream. Just make sure it is plain and unsweetened so you don’t get some weird overly sweet or vanilla taste in the casserole.

Nutrition

Serving: 1large slice | Calories: 356kcal | Carbohydrates: 11g | Protein: 16g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 18g | Sodium: 672mg | Fiber: 2g | Sugar: 5g

The post Breakfast Casserole (Vegan) appeared first on Plant Power Couple.

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This delicious pineapple stuffing is the final installment of the “big 3 family tradition Easter dinner recipes” we had always wanted to veganize. B had taken the forefront on the seitan holiday ham and the vegan au gratin potatoes, and they are so fantastic! But she had also wanted to veganize her mother’s pineapple souffle recipe.

My aunt made a similar dish I always loved. I was familiar with it but hadn’t had it in years. So we called Britt’s mom for her recipe, and I went to work. The vegan version was phenomenal, and so easy to make. And most importantly, it was exactly like we remembered it.

We served the final result of this sweet vegetarian stuffing at a big vegan Easter meal, and the entire family loved it, and so will your family! Serve it as part of a Thanksgiving dinner, Easter brunch, or any holiday dinners and wait for the accolades to roll in. But why wait for special occasions when you can enjoy it any time.

Why You’ll Love This Easy Pineapple Stuffing:

• It’s a terrific plant-based version of the sweet side dish you grew up eating!
• This amazing side dish is the perfect addition to any holiday menu
• It’s considered a super fancy dish to bring or serve at a gathering, but it’s so easy to make
• Oh, and this is not JUST a side dish. It’s just as good as a breakfast or even dessert option!

Vegan Pineapple Souffle Ingredients

You’ll need just 7 ingredients to make the best pineapple bread stuffing!

• Baguette – slightly stale and cut into approximately 1/2 inch square cubes of bread
• Vegan butter – I like to use Country Crock Plant Butter sticks for easy measuring and because it has a fantastic taste!
• Sugar – granulated white sugar or raw sugar
• JUST Egg – This acts as the perfect 1:1 egg replacement in recipes like this pineapple souffle!
• Canned crushed pineapple – with the pineapple juice. Make sure you get the crushed pineapple and not pineapple chunks, otherwise you’ll have some extra work to do.
• Vanilla extract
• Light brown sugar – optional, for sprinkling

Substitution Options

Substituting any of the ingredients may lead to a variable degree of difference in the final product. That being said, sometimes you can’t tolerate or just don’t have an ingredient and there is an easy swap. Here are our best tips for these moments! Let us know in the comments if you try any substitutions and how they work out for you! 

For the baguette: You can use slightly stale vegan brioche or challah bread to replace the French bread. You want a kind of bread dense enough that the bread pieces can hold up to soaking in the egg mixture and not fall apart to mush.

For the vegan butter: I have not tried coconut oil or tried to make this dish oil-free. I wouldn’t recommend trying. 

For the sugar: You can use all light brown sugar if that’s your desire. If you want it a little less sweet, you can reduce the sugar, but I wouldn’t omit it entirely.

For the JUST Egg: There are similar plant-based liquid egg products on the market, but we haven’t tried others either way. I should also mention specifically that egg substitutes like flax egg wouldn’t work the same way in this recipe.

For the vanilla extract: You can try almond extract or lemon extract for slightly different flavorings. Remember, a little of these extracts goes a long way in flavoring so start sparingly.

For the light brown sugar: You can use dark brown sugar or even raw or coconut sugar for a sprinkle of coarse sugar on top of the pineapple stuffing.

For the crushed pineapple:

You can use diced pineapple and even fresh pineapple, but you would want to make sure it’s broken down to a “crushed” consistency. Pulsing it in a blender or food processor works well. And try not to lose too much of the juice if using fresh pineapple.

Step 1: Prep.

First, preheat a 350° F oven.

In a large bowl, cream together the sugar and butter with an electric mixer. Then, blend in the Just Egg and vanilla extract until everything is well-incorporated.

Use a rubber spatula to fold in the pineapple and combine well. Then, fold in the bread cubes well and coat completely. 

Allow the coated mixture to sit for at least 5-10 minutes, stirring occasionally to coat the bread fully.

Step 2: Assemble and bake

To assemble, spray a 9×9 casserole dish with non-stick cooking spray and spoon in the bread mix. Tamp the mixture down and smooth out the top a bit so it’s even.

Before baking, sprinkle your brown sugar lightly all over the top. 

Finally, bake the souffle for 45-60 minutes until the it is set and firm and the top is golden brown.

How to Serve This Easy Pineapple Recipe

Serve this pineapple souffle warm for the most decadent experience! But it’s also great cold standing in front of the open refrigerator in the middle of the night.

My favorite pineapple souffle side dish situation is our seitan ham and au gratin potatoes for a traditional holiday meal.

Other serving ideas:

• It also amazing served warm as a bread pudding-type dessert topped with a scoop of vegan vanilla ice cream
• If you like a bit of sweetness to start your day, try it as a breakfast option topped with granola or toasted oats and a sprinkle of cinnamon.

How to Store Leftover Pineapple Stuffing

This pineapple stuffing recipe serves 6-8 people, and leftovers store quite well! 

In the fridge: Leftover pineapple stuffing, if there is any, can be stored up to 5 days in an airtight container.

In the freezer: Pineapple stuffing stored properly in the freezer can last up to two months. However, I do find the texture of the souffle changes slightly after being frozen for too long.

To reheat: 

From the Fridge: Reheat the pineapple stuffing in the microwave at 80% for 90 seconds to 2 minutes until warmed through. If reheating in the oven, preheat to 350°F and reheat the stuffing for 15-20 minutes until warm throughout.

From the Freezer: Defrost in the fridge overnight for best results -or- defrost in the microwave at 50% power, then blast it again on high for about 1 minute until warmed through. If reheating from frozen in the oven, place it in an oven-safe baking dish, place it in the oven, and turn the temperature to 350. Bake for approximately 45 minutes – 1 hour.

We hope you enjoy this pineapple souffle at your next gathering, or just make a batch for yourself this weekend.

Either way, we’d love to hear what you think! Please leave a star-rating and comment in the section below. That helps more people like yourself find our veganized traditional recipes!

Thanks again, and until next time, happy eating!

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Vegan Pineapple Souffle Recipe

This vegan pineapple souffle is our take on the traditional side dish we grew up loving. It’s as great at a holiday brunch buffet as it is at a fancy sit-down dinner. Slightly sweet and the very definition of delicious, no holiday table is complete without it.

Course Vegan Egg Recipes

Keyword easy pineapple stuffing, pineapple casserole recipe with bread cubes, pineapple stuffing recipe, vegan pineapple casserole, vegan pineapple souffle recipe, vegan pineapple stuffing recipe

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Additional Time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6 -8 servings

Calories 339kcal

Author Terrence Roche

Ingredients

• 1 baguette – slightly stale and cubed into approximately 1/2 inch squares
• 1 stick 1/2 cup vegan butter
• 1 cup sugar
• 1 12-oz bottle Just Egg
• 1 20-oz can crushed pineapple
• 1 tsp vanilla extract
• 1 Tbsp light brown sugar optional, for sprinkling

Instructions

• Preheat your oven to 350°F
• In a large bowl, cream together the sugar and butter with an electric mixer. Blend in Just Egg and vanilla extract with the mixer until everything is well-incorporated.
• Use a rubber spatula to fold in the pineapple and combine well. Fold in the cubed bread well and coat completely. Allow to sit for 5-10 minutes, stirring occasionally to coat the bread fully.
• Spray a 9×9 casserole dish and spoon in the bread mix. Tamp down and even out the top. Sprinkle your brown sugar lightly all over the top. 
• Bake for 45-60 minutes until the souffle is set and firm and the top is golden brown.

Nutrition

Serving: 1/6 the souffle | Calories: 339kcal | Carbohydrates: 70g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 353mg | Fiber: 2g | Sugar: 44g

The post Vegan Pineapple Stuffing appeared first on Plant Power Couple.

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Enchiladas have always been one of my top go-to Mexican restaurant orders. (Luna Verde in Bradley Beach, NJ has some of the best vegan enchiladas I’ve ever had!). They’re so lovingly hand-rolled and packed with flavor. But when cooking at home, not everyone has the time to make those traditional enchiladas themselves.

While this enchilada casserole is no substitute for the traditional, hand-rolled version, it’s a great enchilada-inspired recipe for when you want that vibe but need to cook for a whole family or on busy weeknights when you find yourself with a limited amount of time.

So, when the idea of doing an easy vegan Enchilada Casserole came up in our content planning, I couldn’t help but shout a resounding yes! Combining two things I love – casseroles and Mexican-inspired recipes – into one tasty and work night friendly dish is always exciting for me.

This vegan enchilada casserole recipe may just be my favorite thing we made for our soy curl series. We used the soy curls to make this a chicken-style enchilada casserole, but feel free to sub your favorite browned vegan ground beef too. Or sub roasted fresh vegetables for a meatless enchilada casserole the entire family will love!

Why We Love This Vegan Enchiladas Recipe

• It’s easy to make in just a few steps: Make the one-pot filling, layer in a casserole dish, and bake until melty and delicious! Weeknight dinners could scarcely be easier!
• It has all the flavors and textures you love in classic chicken enchiladas with a faster method made for those work nights when you don’t have a ton of time to roll tortilla after tortilla!
• Makes incredible leftovers. Leftovers might be the best part! Heat it up or eat it cold (don’t judge!), make this vegan casserole once and enjoy the leftovers all week!

For the enchilada sauce: You can use taco sauce or ranchero sauce to replace red enchilada sauce. You can even blend up some of your favorite salsa to a less chunky consistency. Honestly, you can even open a can of plain tomato sauce and spice it up properly. I also like to switch things up and use a green enchilada sauce or salsa verde every now and again.

For the roasted green chiles: Canned green chili peppers are usually something milder and less intense in flavor like Anaheim, Pasilla or Poblano peppers. You can dice and use any of these, or even a mix. These are all lower on the Scoville scale with a heat rating of about 2 to a low 3. (Jalapenos have a heat rating of 5 and a bell pepper is at 0, to give you some idea of comparison.)

For the frozen corn: Drained canned corn will work, as will fresh corn. If you decide to use fresh corn, you would need to shuck the cooked kernels from the cob. (or shuck then cook.)

For the canned black beans: Well-cooked black beans will work. You can also sub pinto beans for a different vibe!

For the taco seasoning: Fajita seasoning, enchilada seasoning, or a mix of paprika, chili powder, garlic and onion powder and a little oregano can work for this dish!

For the bouillon powder: You can sub half as much vegan chicken bouillon paste or 1 bouillon cube.

Step 2: Layer and bake the casserole.

Cut the tortillas in half. In a large 9×13 baking dish place the first layer of tortillas on the bottom of the pan (see notes), then the filling mixture, then vegan cheese (optional). 

Repeat another two layers: a second layer of tortillas, filling, etc., until filling and cheese are gone. Make sure the top layer is filling / cheese. Bake until it is heated through and the cheese is melted and hot, about 30 minutes.

Tortilla Layering Tip: I like to line up the straight edge of the tortilla halves with the edges of the baking dish to get a nice (mostly) even layer.

How do you make flour tortillas not soggy for enchiladas?

T hates soggy tortillas. But he said the tortillas in this recipe seem to plump more than get soggy. He really enjoyed this enchilada casserole as it is. 

If you really feel you need to try and keep the tortillas crisper, I would suggest baking them on a sheet pan for a few minutes on each side at a low 200-250°F, before layering them into the casserole. I have not tried this, but in theory it should work.

How to Store Leftover Vegan Chicken Enchilada Casserole

This vegetarian enchilada casserole makes amazing leftovers. In fact, it’s one of my Top 5 favorite casserole leftovers of all time! I love it so much, I’ll eat it hot or cold. 

If you’re into cold casserole leftovers, you’ll love this. If you think that’s weird, pay attention to the reheating instructions below.

To store in the fridge: Store leftover casserole in an air-tight container in the fridge for up to a week.

To store in the freezer: Allow the casserole to cool completely before storing in the freezer for up to 8 weeks. You can freeze the whole casserole in foil or a dish or freeze individual slices for easy reheating single portions.

Souper Cubes instructions: We love our Souper Cubes for storing and freezing, but you could technically also bake individual sized casseroles right in the 2-cup Souper Cubes thmeselves. The Souper Cube trays are oven-safe up to 415°F. If you’re just making the casserole in the full size casserole pan, place individual servings in there after they’ve cooled fully.

How to Reheat Leftover Casserole

How to reheat (from fridge or thawed): Reheat leftover casserole in the microwave at 80% or medium-high heat for 2-3 minutes or until warmed through. You can also reheat in a preheated 350°F oven for 10-15 minutes until warmed through.

Reheat from the freezer: It’s best to let the casserole defrost in the fridge fully before following the reheating instructions above. But if you’re in a hurry, reheat frozen pieces in the microwave at 50% for 5-7 minutes until thawed through. Then heat again at 80% for 2-3 minutes until hot. You can also reheat frozen casserole in a preheated 350°F oven for 30-45 minutes until defrosted and hot throughout.

I hope this casserole jazzes up your dinnertime like it has mine. If I’m being honest, it’s jazzed up my dinner, breakfast, lunch, and midnight snack times, so it’s safe to say this one’s a keeper.

When you try the recipe, don’t forget to leave a rating and review on the recipe card below! This helps more people find our recipes, and we love hearing about your cooking experience.

Until next time, my cozy casserole loving friend. Enjoy!

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Vegan Enchilada Casserole

This vegan enchilada casserole is spicy, simple, and oh so delicious. And you won’t believe how easy this plant-based Mexican-inspired casserole is to make! The result will tantalize your taste buds with cheesy layers of flour tortilla, spiced and saucy vegan soy curl chicken, black beans, corn, green chilis, and enchilada sauce baked in the oven until melty.

Course Soy Curls Recipes

Cuisine Casserole

Keyword best vegan enchilada casserole, healthy vegan enchilada casserole, plant based enchilada casserole, soy curl enchiladas, vegan chicken enchilada casserole, vegan enchilada casserole, vegan enchiladas casserole

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 226kcal

Author Brittany Roche

Ingredients

For the filling:

• 2 8-oz. jars vegan condensed cheddar soup
• 2 10-oz can enchilada sauce
• 1 8-oz can roasted green chilies
• 4 oz. dry soy curls broken into small pieces
• 1 1/3 cup water
• 1 cup black beans rinsed and drained
• 1 cup frozen corn
• 2 Tbsp taco seasoning
• 1 Tbsp vegan chicken bouillon powder

For the dish:

• 10 6-inch flour tortillas
• 1-2 cups vegan shredded cheese optional, for topping

Instructions

• Preheat your oven to 375°F.
• In a large pot combine all the ingredients for the filling. Mix well and heat on medium heat, covered, 20 minutes or until soy curls are plumped.
• Cut the tortillas in half. In a large 9×13 baking dish layer tortillas (see notes), then the filling mixture, then vegan cheese (optional). Repeat another two layers, until filling and cheese are gone, making sure the top layer is filling / cheese. Bake until it is heated through and the cheese is melted and hot, about 30 minutes.
• Let cool for 10 minutes before slicing and serving on its own or with guacamole, vegan sour cream, salsa, and tortilla chips!

Notes

*Tortilla Layering Tip: I like to line up the straight edge of the tortilla halves with the edges of the baking dish to get a nice (mostly) even layer.

Vegan Cheddar Soup substitute: You might be able to use any homemade or store-bought vegan cheese sauce, vegan nacho cheese sauce, or queso. We have a silken tofu queso dip that might work also. But this could potentially change the texture of the casserole depending on the consistency. You want to use something very thick, the closer to a spread than a sauce the better. If using something on the thinner side, reduce the amount of water you use.

Soy Curl Substitute (especially for those outside the US): Outside the US, you can find a product similar to Butler soy curls labeled “TVP chunks” or “TVP strips”. They’re slightly different in texture, but either will work for this recipe! You can also opt to do a meatless enchilada casserole.

Nutrition

Serving: 1/8 the casserole | Calories: 226kcal | Carbohydrates: 19g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Sodium: 642mg | Fiber: 3g | Sugar: 2g

The post Plant Based Enchilada Casserole appeared first on Plant Power Couple.

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way!

I’ve always loved a good stuffed pasta dish, even as a vegan. Tender pasta stuffed with gooey, flavorful cheeses and topped with rich marinara sauce…comfort food to the extreme!

I grew up eating stuffed shells down the shore at neighborhood traditional Sunday Italian potluck feasts. So I like to think I know good shells.

And these vegan tofu ricotta and spinach stuffed shells do not  disappoint. One bite and I’m transported back to those delicious childhood memories, and I bet once you try them, you will be too!

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Why You’ll Love Vegan Stuffed Pasta Shells

• Simple methods. This pasta dish is mostly assembly, making it a great dish to make when there are many hands to help – like on date night or with your kids or friends!
• Flavorful and cozy. All of the comfort of this classic family dinner without any of the dairy. Although, you’d never know it from the taste!
• Freezer-friendly. Only cooking for 1 or 2? No problem! We’ve included instructions to freeze these stuffed shells for a batch cooking session you’ll be so glad you did later.

• Jumbo pasta shells – cooked and drained according to package directions
• Olive oil
• Dry white wine – optional, adds a great flavor to the spinach
• Fresh spinach and basil – de-stemmed and chopped
• Fresh garlic – minced
• Spices – Salt, pepper, Italian seasoning
• Tofu ricotta – We used our homemade tofu ricotta for this recipe!
• Vegan mozzarella shreds – We like Violife or Vevan vegan mozzarella for this.
• White miso paste – We use the mellow white miso paste from Miso Master
• Marinara sauce – Homemade tomato sauce or store-bought. We love the pasta sauces from Organicville and Botticelli for best flavor.

Vegan Pumpkin Ricotta Stuffed Shells: Use the pumpkin ricotta recipe from our Tikka Masala Lasagna! You can also switch up the sauce by trading the marinara for a creamy white sauce like our vegan garlic cream sauce.

Vegan Stuffed Shells Without Ricotta: Don’t like ricotta? Try stuffing the shells with our whipped tahini feta or vegan goat cheese. Again, feel free to switch up the sauces too. Pesto might be nice here!

Vegan Stuffed Shells with Beyond Meat: Feel free to add some browned Beyond Beef or meatless sausage to this recipe! Just mix it in with the tofu ricotta.

Vegan Stuffed Shells No Tofu: Switch up the tofu ricotta for an almond or cashew-based version. There are lots of recipes out there, or you can use a store-bought version from brands like Forager and Kite Hill.

For the jumbo shells: Use gluten-free pasta shells to make gluten free vegan stuffed shells!

For the olive oil: Sub avocado oil, sunflower oil, or safflower oil for the olive oil. You can also skip the oil and saute the spinach in some vegetable broth.

Wine options: Sub rice wine vinegar, white wine vinegar, or even white vinegar for the white wine.

For the spinach / basil: Feel free to sub all of one of these for the other, or switch it up with whatever greens you have in the fridge.

For the garlic: Feel free to sub minced shallots if garlic isn’t your thing. Or if you are using granulated garlic or garlic powder, 1/8-1/4 teaspoon of garlic powder is said to equal one clove of garlic. If using jarred minced garlic, I’d use about 1 teaspoon per garlic clove.

Vegan mozzarella options: Skip the mozzarella cheese shreds or use diced vegan mozzarella slices / block.

For the miso paste: Sub vegan parmesan cheese for the miso paste.

Sauce Options: Feel free to sub your favorite pasta sauce in this recipe – creamy vegan garlic sauce, plant-based pesto, or dairy-free vodka sauce are all great options. So is the vegan bolognese from Botticelli!

Step 3: Make the filling

To a large bowl, add the contents of your saute pan, the vegan ricotta cheese, just 1 cup of the vegan mozzarella, miso, and Italian seasoning. Stir with a large wooden spoon or rubber spatula until totally combined.

Step 5: Assemble and bake

Cover the casserole dish and bake at 350F for 30 minutes. Then, remove the cover and bake an additional 10-15 minutes uncovered. Let sit outside the oven, uncovered, for 5-10 minutes before serving. 

How to Reheat Stuffed Shells

Microwave frozen stuffed shells at 50% for about 3.5-4 minutes, then at 100% for 1.5-2 minutes until cooked through and warm.

Non frozen shells can be microwaved at full power for 2-3 minutes until warm.

I hope you and your whole family enjoy a steamy plate of these plant-based stuffed shells very soon! And when you do, I can’t wait to hear what everyone thinks.

Leave a star rating and review on the recipe below; it helps more people find our recipes. Plus, we get such a kick out of hearing about your tasty dinner wins!

Now, go get that pasta water boiling. We’ll talk to you again soon!

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Vegan Ricotta Stuffed Shells

These easy baked Vegan Stuffed Shells are a lightened-up version of the original that packs a ton of flavor and plant-based protein! They’re the perfect dairy-free dinner. Tender pasta shells are loaded with a blend of tofu ricotta and garlicky spinach then smothered in a flavorful pasta sauce before baking until bubbly! Top with fresh herbs for a dinner the whole family will love.

Course Pasta

Cuisine Italian

Keyword stuffed ricotta and spinach shells, vegan ricotta stuffed shells, vegan stuffed pasta, vegan stuffed shells, vegan stuffed shells with tofu, vegan stuffed shells with tofu ricotta

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 24 stuffed shells

Calories 659kcal

Author Brittany Roche

Ingredients

• 24 jumbo shells cooked and drained according to package
• 1/2 tsp olive oil
• 1 Tbsp dry white wine
• 2.5 cups spinach de-stemmed and chopped
• 1/2 cup fresh basil chopped
• 5 large cloves garlic minced
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 cups vegan ricotta
• 2 cups vegan mozzarella shreds divided
• 3 Tbsp mellow white miso paste
• 2 tsp Italian seasoning
• 3.5 cups marinara sauce
• Cooking spray
• Parsley for garnish

Instructions

• Prep: Preheat your oven to 350F and spray a 9×13 casserole dish. If you haven’t already, cook and drain your pasta according to package directions. Chop all vegetables as directed above.
• Saute the spinach and basil: Heat the olive oil and wine in a medium saute pan on medium heat. Add the garlic and cook for 2 minutes. Then, add the salt and pepper and stir. Finally, add the spinach and basil and stir to coat. Cook for another 1-3 minutes or until spinach is slightly wilted.
• Make the filling: To a large mixing bowl, add the contents of your saute pan, vegan ricotta, just 1 cup of the vegan mozzarella, miso, and Italian seasoning. Stir with a large wooden spoon or rubber spatula until totally combined.
• Assemble the shells: Spread 1.5 cups marinara in the bottom of your casserole dish. Gently spoon the filling into each shell and place in the sauced up dish, open side up. Pour the rest of the marinara sauce over the shells and top with the remaining vegan mozzarella shreds.
• Finish and bake: Cover the casserole dish and bake at 350F for 30 minutes. Then, remove the cover and bake an additional 10-15 minutes uncovered. Let sit outside the oven, uncovered, for 5-10 minutes before serving.
• Serve: Serve the stuffed shells hot topped with minced fresh parsley. It’s the perfect main dish to go with a side vegan Caesar salad or simple green salad with Italian dressing!
• Store: Store leftover vegan stuffed shells in an airtight container in the fridge for up to 5 days or the freezer for up to 6 weeks.

Video

Nutrition

Serving: 3stuffed shells | Calories: 659kcal | Carbohydrates: 114g | Protein: 32g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Sodium: 968mg | Fiber: 10g | Sugar: 9g

The post Vegan Stuffed Ricotta and Spinach Shells appeared first on Plant Power Couple.

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way!

We’ve made many a version of vegan mac and cheese on this blog. But so far most have been a stovetop version, and none of them have ever been a baked mac n’ cheese …until now.

This vegan macaroni and cheese is protein-packed with a creamy dreamy sauce you won’t believe is made from tofu. I’ve been a stovetop mac and cheese loyalist my whole life, but this may have just changed my mind!

Even T, the pickiest person I know when it comes to mac and cheese, was overwhelmed with delight the first time he tried this baked mac and cheese. He even asked for a second bowl!

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More Ideas to Make it Your Own:

These are just suggestions but fun optional additions for a wallop of extra flavor in this delicious vegan mac! (and a great way to use up any produce in the fridge).

• Sauteed onions and red bell pepper
• Thin-sliced jalapenos – raw or sauteed
• Rehydrated sun-dried tomatoes
• Vegan bacon
• Fresh minced herbs

Pasta options: For a vegan gluten free baked mac and cheese, you can use gluten-free pasta and bread crumbs.

For the firm tofu: Medium firm could also work, and so could extra firm tofu, with a little bit more liquid. i wouldn’t suggest silken tofu for this particular recipe.

For the refined coconut oil: Olive oil could work, but you would probably need less of it and the texture might be slightly different, although not in a bad way. You could also use vegan butter in a 1:1 substitution. An oil-free substitute is well-soaked cashews or sunflower seeds, but you would need to add a bit more liquid.

Miso Paste Options: You could double up on the mustard here or use Miso Mustard.

For the yellow mustard: You could use dijon mustard, stone ground mustard, miso mustard, or double up on the miso paste.

For the lemon juice / apple cider vinegar: Feel free to sub all of one for the other. White vinegar, rice wine vinegar, and white wine vinegar could also be used.

For the white pepper: Ground black pepper or red pepper could be good variations. Reduce this if you don’t like spicy.

For the bread crumb / butter topping: You can skip this if you’d like. You can also use gluten-free bread crumbs, Ritz crackers, or potato chips. If using potato chips, I would skip the vegan butter. You can also use olive oil to replace the vegan butter.

Step 1: Prep

Start by preheating the oven to 325°F and greasing a 9×13” baking dish. 

Then, bring a large pot of water to a boil. When boiling, add the box of pasta and let the pasta cook for about 1 minute less than the package instructions for al dente.

Step 2: Blend the sauce

While the pasta cooks, it’s time to make the sauce!

Add all the vegan cheese sauce ingredients to your food processor or high-powered blender (We use a Vitamix) and blend, starting on a low speed and slowly increasing to high, until the mixture goes from grainy and dull to smooth and shiny.

This can take 3-5 minutes, and you may need to use your tamper if your food processor / blender comes with one. Be patient and wait for that shiny vegan cheese mixture to tell you it’s ready.

Step 3: Assemble and bake

Now, it’s time to assemble.

In a large mixing bowl, combine the drained pasta with the tofu cheese sauce and stir. Taste and adjust seasonings here as needed. You may choose to add the extra salt here. (I did.)

Pour half of the pasta mixture into the prepared casserole dish. Then top with half the vegan shredded cheese. Finally, top that shredded cheese layer with the remaining pasta mixture and another layer of vegan cheese. 

If you’re not using the shredded vegan cheese, just skip the layering and pour all the cheesy pasta into the dish at once.

If using bread crumbs, mix them with the melted butter and top the mac and cheese with the bread crumbs before baking for 15 minutes, until the cheese is bubbly and the bread crumbs lightly golden brown. 

For a crispier top, you can broil for an additional 2-5 minutes after baking, until golden brown and crunchy. Keep an eye on this, so it doesn’t burn!

We love serving this vegan classic mac and cheese for:

• The best vegan mac and cheese Thanksgiving side dish – alongside a seitan roast en croute, mashed potatoes, stuffing, and gravy.
• Tasty Vegan BBQ Side – With BBQ soy curls, spicy seared green beans or Brussels sprouts, and creamy vegan coleslaw
• A make-ahead lunch – Served on its own or with a soup / sandwich. Might I suggest our White Bean Tuna Sandwich as the perfect comfort food pairing?
• A Comfort Food Dinner – Paired with sweatpants and your couch!
• It’s also a great Super Bowl side served with our buffalo tofu wings!

In the fridge:

Let mac and cheese cool fully before storing in an air-tight container in the fridge for 5-7 days. Reheat in a preheated oven, covered, at 350°F for about 10-15 minutes until hot. To maintain maximum creaminess, I like to add just a little non-dairy milk over the mac and cheese before covering.

If reheating in the microwave, add a little unsweetened plain plant milk (I do a teaspoon or two per bowl) and reheat at 75-80% for 2-2.5 minutes until hot. Make sure you’re using plain, unsweetened, and neutral plant milk. We love Elmhurst.

In the freezer:

You can freeze leftover tofu baked mac and cheese in an airtight container or freezer-safe bag for up to 2 months.

We like to freeze leftovers in our 2-Cup Souper Cubes and pop them out once frozen to store in a freezer-safe bag. This gives us the perfect 1 or 2-serving portion for a quick dinner. You can also cook the cheesy pasta right in the 2-Cup Souper Cubes, but it would probably need less time.

To reheat from frozen: Defrost in the microwave on 50% for about 3-4 minutes until thawed. Add a little unsweetened, plain plant-based milk and reheat on high for 2-3 minutes until hot. For conventional ovens, place in an oven safe dish, add a little unsweetened plain plant milk, cover, and bake at 350° for 35-40 minutes.

More Vegan Mac and Cheese Recipes

• Sweet Potato Mac and Cheese
• Vegan Bacon Mac and Beer Cheese
• Silken Tofu Stovetop Mac and Cheese

I hope you’ll find the magic in this vegan mac and cheese like we did! I know it’s going to be a go-to recipe for all the potlucks and parties in our future. It’s always fun to hit on a recipe that becomes so essential!

When you make it, please let us know how it goes by leaving a star rating and a comment below! It helps more people find our recipes, and we really enjoy connecting with you in your own kitchens.

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Baked Tofu Mac and Cheese

This classic baked vegan mac and cheese, made with a high protein tofu cheese sauce, tastes like the Stouffer’s version you grew up eating! It’s easy to make, contains no cashews, and is the perfect side for a BBQ, party, holiday dinner, or make-ahead lunch to take to work or school. The bright cheddar flavor will tantalize your taste buds and have even the omnivores at the table asking for seconds!

Course Tofu Cheese Recipes

Cuisine American

Keyword baked vegan mac and cheese, mac and cheese with tofu, southern vegan mac and cheese, tofu mac and cheese, tofu mac and cheese vegan, vegan baked mac and cheese, vegan mac and cheese baked, vegan mac and cheese recipe no cashews

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 -8 servings

Calories 578kcal

Author Brittany Roche

Ingredients

• 1 16-oz. box macaroni elbows

For the vegan cheese sauce:

• 1 14-oz block firm tofu (drained but not pressed)
• 1/2 cup melted refined coconut oil
• 1/2 cup plain unsweetened non-dairy milk
• 2 Tbsp white miso paste
• 2 Tbsp yellow mustard
• 2 Tbsp lemon juice
• 1 Tbsp apple cider vinegar
• 1/2 – 1 Tbsp sea salt
• 1/2 tsp white pepper
• 1/2 tsp onion powder
• 1/4 tsp turmeric
• 1 Tbsp tomato paste optional, for color

For the dish (optional):

• 1 – 3 cups shredded vegan cheddar optional
• 1/2 cup vegan-friendly bread crumbs optional
• 1/4 cup vegan butter optional, if using the bread crumbs

Instructions

• Prep: Preheat the oven to 325F and grease a 3 qt baking dish (9×13").  Set aside. Bring a large pot of salted water to a boil.  When boiling, add the dried pasta and cook for 1 minute less than the package directions for al dente.
• Make the tofu cheese sauce: Add all the ingredients for the firm tofu sauce to your food processor or high-speed blender and blend, starting at a low speed and slowly increasing to high, stopping to scrape the sides down as needed, for 3-5 minutes. Use your tamper if needed also. Patience is the key here. When the mixture goes from grainy and dull to smooth and shiny, it’s ready!
• Combine pasta and sauce: In a large mixing bowl, stir together the drained pasta with the vegan cheese sauce.  Taste and adjust seasonings as needed. You may want to add the extra salt here. 
• Assemble the dish: Pour half of the pasta mixture into the prepared baking dish.  Top with half the vegan shredded cheese (if using). Then, top that with the remaining pasta mixture and finish with the rest of the vegan cheese.
• Add the optional bread crumbs: Mix together the bread crumbs and melted vegan butter and top the mac and cheese dish with them evenly.
• Bake the cheesy tofu pasta: Cook the vegan mac at 325F for about 15 minutes, until the vegan cheese is bubbly and the breadcrumbs lightly golden brown.
• For a crunchier top, broil the mac and cheese after it’s finished baking for approximately 2-5 minutes, until golden brown and crunchy. Keep your eye on it to make sure it doesn’t burn!
• Serve immediately as a main or side dish and enjoy! Store leftovers in an airtight container in the fridge for up to a week or the freezer for up to 2 months.

Video

Nutrition

Serving: 1/6 the tray | Calories: 578kcal | Carbohydrates: 26g | Protein: 22g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Sodium: 838mg | Fiber: 2g | Sugar: 4g

The post Vegan Baked Mac and Cheese appeared first on Plant Power Couple.

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I’ve only had cheddar cheese soup once in my life, when I was working at a restaurant in Florida. I walked in and asked what the soup of the day was (it looked good). “Cheese soup,” the chef said. I was stunned speechless. When I regained my faculties, I said “You mean the whole soup is just melted cheese? No broccoli, no veggies, just cheese? Just cheese?!” He just looked at me. 

I’d had cheese sauce, of course, but never had I even heard of cheese soup. I always had to wade through stupid bits of broccoli if I wanted a cheese soup before this revelation. Although now that I’m more refined, I do love our broccoli cheese soup recipe.

It was like eating a creamy, velvety cheese sauce with a spoon. I was in cheddar heaven. With this vegan version, I am again. And you will be too.

Inspired by our vegan cream of chicken soup, I was doing research into expanding our series of vegan and gluten-free condensed soup substitutes. I noticed Campbell’s soups makes a condensed cheddar soup many people love to use in various casserole recipes.

Like our other condensed and “cream of” soups in this series, this recipe is delicious all on its own as a mild cheddar cheesy soup. It can be also used as a 1:1 sub for the Campbell’s version in all your favorite recipes for a slightly different flavor profile the whole family will enjoy!

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Why We Love This Healthy Substitute for Cheddar Cheese Soup

• It’s a gluten-free, dairy-free, healthy substitute for Campbell’s cheddar cheese soup!
• Use it as an easy way to add a burst of cheesy flavor to all your favorite casserole recipes or pasta bakes!
• Made with shockingly healthy ingredients and simple methods right in your Vitamix or other heat-safe, high-powered blender.
• If you like thick soups on chilly evenings, add some nice crusty bread (or bread bowls) or a baked potato and you’ve got a complete meal!

Vegan Condensed Cheddar Cheese Soup Ingredients

What is cheese soup made of? Traditional condensed cheddar soup from Campbell’s is made with, among other things, wheat flour, milk, sour cream, whey, cheddar, semisoft cheese (that’s a lot of dairy!), and annatto extract to give it color. Our vegan version contains none of that and is also naturally gluten free and dairy free.

You’ll also need a high-powered heat-safe blender (like a Vitamix) and 4 (8-oz.) mason jars with canning lids.

What kind of cheese is good for this soup?

Remember, high-quality ingredients are the beginning of any great recipe. I prefer to use freshly shredded block cheese. We especially like the vegan block cheeses from Daiya and Violife for this. But you can also use pre-shredded vegan cheddar in this recipe. For this substitute for cheese soup, we used the plant-based cheddar shreds from ShopRite’s store brand “Bowl and Basket” which are phenomenal!

Substitution Options

If you don’t have or can’t tolerate one of the above ingredients, here are our best substitution tips. Remember though, substituting any of the ingredients may lead to a varied degree of difference in the final product. Let us know in the comments if you try any subs and how they work out for you! 

For the cashews: Sunflower seeds or hulled hemp seeds are both good substitutes for cashews. But remember, cashews have a higher fat content than these two options. If you’re using these, I would add up to 1 Tbsp olive oil to the blender. 

For the red lentils: I’d try to stick to this ingredient as much as possible because it is KEY for texture. However, you may be able to get away with cutting the amount in half and using canned and drained chickpeas or white beans. We have not tried this though. 

For the nutritional yeast: Feel free to skip this or sub 1 tsp ground mustard.

For the miso paste: Skip it and double the salt or replace this with something like apple cider vinegar, rice vinegar, or lemon juice.

Vegan Cheese Options: For the classic flavor, you’ll want a vegan cheddar cheese, but you can use other types of cheese to make variations! Vegan pepper jack soup, anyone?

For the yellow mustard: You could probably use either dijon or stone ground mustard for a slightly different flavor and color.

How to Make Cream of Cheese Soup (Vegan)

It is so easy to make this soup. You’ll need a medium saucepan, rubber spatula, and a heat-safe high-powered blender. We use a Vitamix because a regular blender, especially glass, can crack or break from the heat. For more info on heat-safe blenders, check out our Blender Soup Guide!

Step 1: Simmer

Add all the ingredients to a medium saucepan and stir. Turn the heat to high, cover the pot, and bring the mixture to a rolling gentle boil. 

Be careful when boiling the mixture because it will boil up fast and can boil over if you’re not careful. Keep a very close eye on it as soon as you see it begin to bubble! 

Then, when it starts to bubble to the top, turn the heat to low, and cook at a low simmer covered for another 10 minutes.

Step 2: Blend

Next, you’ll carefully transfer the mixture into your Vitamix or another high-powered heat-safe blender. Make sure you’re using a blender that allows some steam to escape and is equipped for blending hot liquids. 

Pulse a few times to break up the larger pieces. Then, starting at a low speed and slowly increasing to high, blend on high for about 1 full minute until the soup is smooth and creamy.

Step 3: Jar

Immediately pour this mixture into 4 (8-oz) mason jars and cover with the canning lids. The jars will be hot, so wear oven gloves if needed. You don’t need to close the lids tightly at first. 

Let them cool on the counter like this completely. When cooled, gently press down on the center of your canning lid (it should seal when you do this if it hasn’t already) , close tightly, and place in the fridge for at least an hour to continue thickening. For best results, let it set overnight!

How to Use This Substitute for Cheese Soup

If you’ve ever wondered, “What can you use as a substitute for cheddar cheese soup?”, this recipe is your answer! This velvety soup bursts with sharp cheddar flavor!

Use this soup as a 1:1 sub for Campbell’s Condensed Cheddar Cheese Soup in all your favorite casserole recipes. You can also rehydrate it to make a quick and easy cheesy sauce! 

Vegan Recipes Using Cheddar Cheese Soup

• Vegan Hashbrown Casserole
• Creamy Vegan Chicken and Rice Casserole

How to Store Gluten-Free Condensed Cheddar Cheese Soup

Fridge: Once cooled, store the jars of cheese soup in your fridge for up to 5 days. Do not store them in the cabinet like you would canned soup. 

Freezer: You can freeze this soup for up to 8 weeks, but we suggest using (12-oz) jars if you’re freezing them, leaving 1 1/2 – 2 inches at the top for the soup to expand without breaking the jar. That’s super important when you’re freezing things in glass like this. Also, let the soup cool completely in the fridge before transferring it to the freezer. Let the soup thaw completely before using and use within 3 days of thawing. 

Souper Cubes: You can also freeze this vegan cheddar soup in 1-cup Souper Cubes. Fill 3-4 of them, put the lid on, and let cool on the counter before transferring to the fridge to chill completely. Then, transfer to the freezer and freeze overnight! From there, you can pop them out and either use them in the recipes frozen (with a few adjustments) or let thaw overnight in the fridge before using as directed in any casserole recipe.

More Vegan Cheese Soup Recipe:

• Healthy Vegan Broccoli Cheddar Soup
• Vegan Beer Cheese Soup
• Cheesy Vegan Potato Soup

I have a feeling this vegan condensed cheddar soup is going to be a big hit in your kitchen. Check out some of the recipes listed in the How to Use section above if you need ideas for how to use it. But, we can’t wait to hear what you do with it too!

Be sure to let us know by leaving a star rating and review in the comment section below. It really helps more people find our recipes, and we just love celebrating your kitchen wins with you!

Now I’m off to go pick some jalapeno peppers from the garden and get to work on that condensed fiesta nacho cheese soup Campbells makes. More on that soon!

Until next time, enjoy!

Print

Condensed Vegan Cheese Soup

Use this dairy-free condensed cheddar soup as a 1:1 substitute for classic Campbell’s cheddar soup! Eat it on its own as a creamy soup, or use it to add a rich cheesy flavor to all your favorite casseroles, soups, stews, and sauces. It’s easy to make in your Vitamix with simple ingredients. You can even freeze it for later! It's naturally dairy-free, vegan, gluten-free, and absolutely delicious.

Course Soups

Cuisine American

Keyword cheddar cheese soup substitute, condensed cheddar cheese soup substitute, gluten free condensed cheddar cheese soup, healthy substitute for cheddar cheese soup, substitute for cheddar cheese soup, substitute for cheese soup, vegan cheese soup

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Additional Time 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Servings 4 jars

Calories 293kcal

Author Brittany Roche

Ingredients

• 2.5 cups water
• 1/3 cup dry red lentils
• 1/3 cup raw cashews
• 2 Tbsp nutritional yeast
• 2 Tbsp mellow white miso paste
• 1 tsp sea salt
• 1 1/4 cup vegan shredded cheddar packed
• 1 1/2 Tbsp yellow mustard

Instructions

Step 1: Simmer the ingredients

• Add the water, red lentils, cashews, nutritional yeast, miso paste, and sea salt to a medium saucepan and stir. Turn the heat to high, cover the pot, and bring the mixture to a boil* (see notes).
• When the mixture begins boiling, turn the heat to low and let simmer (covered) for about 10 minutes. 

Step 2: Blend the soup

• Carefully transfer the mixture to your Vitamix or another high-powered and heat-safe blender and add the vegan cheese and mustard.
• Blend until smooth and creamy, stopping to scrape the sides as needed.

Step 3: Jar the soup

• To store, immediately pour the mixture into four 8-oz mason jars and cover with the canning lids. Let them cool on the counter completely.
• When cooled, gently press down on the center of your canning lid (it should seal when you do this if it hasn't already) and place in the fridge for future use in all your cozy soups, stews, and casseroles!

Video

Notes

*Be careful when boiling the mixture because it will boil up fast and can boil over if you’re not careful. Keep a very close eye on it as soon as you see it begin to bubble! Then, when it starts to bubble to the top, it’s ready.

How to Freeze Vegan Cheddar Soup Substitute

1. You can freeze this soup for up to 8 weeks, but we suggest using 12-oz. jars if you’re freezing them, leaving 1 1/2 – 2 inches at the top for the soup to expand without breaking the jar. That’s super important when you’re freezing things in glass like this.
2. Let the soup cool completely in the fridge before transferring it to the freezer. Let the soup thaw completely before using and use within 3 days of thawing.

Nutrition

Serving: 1jar | Calories: 293kcal | Carbohydrates: 18g | Protein: 17g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Sodium: 1003mg | Fiber: 4g | Sugar: 1g

Watch our Vegan Cream of Cheddar web story!

The post Vegan Condensed Cheddar Soup Substitute appeared first on Plant Power Couple.